STAYING BUSY "WEEKLIES" RECIPES REVIEWS MONEY SAVERS LINKS/RESOURCES BLOG

Saturday, November 7, 2009

Sunday - 5 Day Meal Planner 11/8

Monday: Catfish au Lait
Tuesday: Tequila Lime Chicken
Wednesday: Pork Chops
Thursday: Bacon and Tomato Pasta
Friday: Turkey Meatloaf with Feta and Sundried Tomatoes

I will assume you have tequila, chili powder, kosher salt, black pepper, light salad dressing of your choice, Old Bay seasoning, evoo, red chili flakes, red wine, grated parmesan cheese, light salad dressing of your choice, paprika, cumin, PAM, 2 eggs and whole milk.

From the store:
3 whole boneless, skin on chicken breasts
1 pound ground turkey (dark meat)
3-4 catfish fillets
1 pound thick cut bacon or pancetta
4 6-8 ounce pork chops
6 limes
2 oranges
1 jalapeƱo
Flat leaf parsley
4 big baking potatoes
9 cloves garlic
1 onion
1 red onion
1 pack of fresh basil
2 cups of Roma tomatoes diced
2 bags of salad
Chopped garlic and herb marinated sundried tomatoes
Cottage cheese
½ cup crumbled feta
1 12 ounce can evaporated milk
1 pound spaghetti pasta
Plain bread crumbs
1 bag frozen veggie steamers

On Sunday marinate the chicken for Tuesday and pork for Wednesday. I would also go ahead and put the meatloaf together for Friday. Then…see if Dexter finally gets “Trinity…”

Monday - Catfish au Lait 11/9

by Alton Brown and found at http://www.foodnetwork.com/recipes/alton-brown/catfish-au-lait-recipe/index.html

Ingredients:
1 (12-ounce) can evaporated milk
1 teaspoon crab boil seasoning (recommended: Old Bay)
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons kosher salt
1/2 onion, thinly sliced
3 to 4 catfish fillets

Directions:
Combine the milk, crab boil seasoning, pepper, salt, and onion in an electric skillet, cover, and bring to a simmer. Add the catfish to the liquid, spooning some of the liquid over the fillets.
Reduce the heat to low, around 140 to 145 degrees, cover the skillet, and poach for 6 to 9 minutes.

Serve with half of a baked potato with cottage cheese!

Tuesday - Tequila Lime Chicken 11/10

by Barefoot Contessa and found at http://www.foodnetwork.com/recipes/ina-garten/tequila-lime-chicken-recipe/index.html

Ingredients:
1/2 cup gold tequila
1 cup freshly squeezed lime juice (5 to 6 limes)
1/2 cup freshly squeezed orange juice (2 oranges)
1 tablespoon chili powder
1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
1 tablespoon minced fresh garlic (3 cloves)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 whole (6 split) boneless chicken breasts, skin on

Directions:
Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.

Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.

Serve with a bagged salad with light dressing.

Wednesday - Pork Chops 11/11

by Grubstake and found at http://www.foodnetwork.com/recipes/diners-drive-ins-and-dives/pork-chops-recipe/index.html

Ingredients:
4 (6 to 8-ounce) pork chops
1/2 cup red wine
1 teaspoon paprika
Pinch cumin
4 cloves garlic
2 to 3 tablespoons olive oil

Directions:
In a large bowl or plastic zip-top bag, add the pork chops and top with the red wine, paprika, cumin and garlic. Place into refrigerator for about 1 hour.

Remove the pork chops from the marinade and discard marinade. In a large saute pan over medium-high heat, add olive oil. Once heated, add pork chops and sear on both sides until golden brown and cooked through.

Serve with half of a baked potato with cottage cheese.

Thursday - Bacon and Tomato Pasta 11/12

by Guy Fieri and found at http://www.foodnetwork.com/recipes/guy-fieri/bacon-and-tomato-pasta-recipe/index.html

Ingredients:
2 tablespoons kosher salt
16 ounces spaghetti pasta
1 pound thick-cut bacon or pancetta, chopped
3 tablespoons extra-virgin olive oil
1 cup red onion, diced
1 teaspoon red chili flakes
3 tablespoons garlic, minced
2 cups Roma tomatoes, diced
1/4 cup red wine
4 tablespoons basil, chiffonade
1/4 cup freshly grated Parmesan
Salt and freshly ground black pepper

Directions:
In a large stock pot, boil 3 quarts of water, when boiling add 2 tablespoons kosher salt and the pasta and cook until the pasta is al dente.

In a large saute pan over medium heat, add bacon and saute until bacon is crispy. Remove bacon to drain on a paper towel-lined plate and remove 3/4 of the bacon fat from the pan. Add extra-virgin olive oil, onions, and red chili flakes. Cook until onions are translucent, add garlic, cook for 2 minutes then add tomatoes. Saute for 5 minutes, then deglaze with wine.

Drain pasta and add to the tomato mixture pan. Add basil and bacon. Toss with Parmesan, and add salt and pepper, to taste.

A bag of salad goes perfectly with this dish

Friday - Turkey Meatloaf with Feta and Sundried Tomatoes 11/13

by Giada De Laurentiis and found at http://www.foodnetwork.com/recipes/giada-de-laurentiis/turkey-meatloaf-with-feta-and-sun-dried-tomatoes-recipe/index.html

Ingredients:
Vegetable cooking spray
1/2 cup plain bread crumbs
1/3 cup chopped fresh flat-leaf parsley
1/4 cup chopped garlic and herb-marinated sun-dried tomatoes
2 cloves garlic, minced, optional
2 eggs, at room temperature, lightly beaten
2 tablespoons whole milk
1/2 cup crumbled feta cheese
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 pound ground turkey, preferably dark meat

Directions:
Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.

Spray a 9 by 5-inch loaf pan with cooking spray.

In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, garlic, if using, eggs, milk, feta, salt, and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat.

Carefully pack the meat mixture into the prepared pan and bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 45 minutes. Remove from the oven and let rest for 5 minutes. Transfer to a cutting board and slice. Put on a serving platter and serve.

This goes great with a bag of steamed veggies from your grocer’s freezer section

Sunday, November 1, 2009

Sunday - 5 Day Meal Planner 11/1

Monday: Halibut Puttanesca
Tuesday: Shrimp with Lemon-Chive Tartar Sauce, Ditalini Salad with Mixed Peppers
Wednesday: Lazy Pork Hot Pot
Thursday: Cheesy Ham and Banana Casserole
Friday: Mac and Cheese Dog Casserole

I will assume you have red wine, salt, pepper, penne pasta, evoo, mayo, dried oregano, red wine vinegar, soy sauce, sherry, toasted sesame oil (but it is optional so don’t but it if you don’t want it), milk, ground nutmeg, milk, 4 large eggs, plain potatoes chips (enough for 2 cups), butter, AP flour, beer, spicy mustard and ketchup.

From the grocery:
¾ pound pork tenderloin
4 5 ounce halibut fillets
2 pounds large or extra large peeled and deveined shrimp
8 large slices deli ham
1 package beef or pork hot dogs
1 pack pre cooked bacon
Cream
2 cups shredded cheddar
3 cup sharp yellow shredded cheddar
9 cloves garlic
1 2 inch piece of fresh ginger
1 medium onion
4 ounces shiitake mushrooms
Fresh chives
3 green onions
Sweet gherkins
Lemon
Bell pepper
Parsley Leaves
Fresh basil leaves
4 bananas
1 pound elbow macaroni
1 and ½ cup spaghetti sauce
6 cups low sodium chicken broth
Stuffed green olives
Pickled jalapeƱos
Jar of roasted red peppers
Capers
Anchovy paste
Rice
Ditalini
12 slices white bread

Monday - Halibut Puttanesca 11/2

by Robin Miller and found at http://www.foodnetwork.com/recipes/robin-miller/halibut-puttanesca-recipe/index.html

Ingredients:
1 1/2 cups tomato sauce, left over from Spaghetti and Meatballs or storebought
4 cloves garlic, minced
1/2 cup stuffed green olives, chopped
3 tablespoons drained capers
1/2 cup red wine
2 teaspoons anchovy paste
4 (5-ounce) halibut fillets
Salt and ground black pepper
1/4 cup chopped fresh basil leaves

Directions:
Add tomato sauce to a saucepan. Add garlic, olives, capers, wine and anchovy paste and bring mixture to a simmer for 5 minutes over medium heat. Meanwhile, season halibut on both sides with salt and black pepper. Add halibut fillets to sauce, cover and simmer 3 to 5 minutes, until fish is fork tender.

I would serve this with a small side of penne with the same tomato sauce.

Tuesday - Shrimp with Lemon-Chive Tartar Sauce, Ditalini Salad with Mixed Peppers 11/3

by Robin Miller found at http://www.foodnetwork.com/recipes/robin-miller/shrimp-with-lemon-chive-tartar-sauce-ditalini-salad-with-mixed-peppers-recipe/index.html

Ingredients:
2 tablespoons olive oil, divided
2 pounds large or extra-large shrimp , peeled and deveined
Salt and freshly ground black pepper
1 teaspoon dried oregano
1/2 cup mayonnaise
2 tablespoons minced fresh chives
2 tablespoons minced sweet gherkins
1 teaspoon finely grated lemon zest
Cooked ditalini (1 pound)
2 cups diced roasted red peppers (from water-packed jar)
1 bell pepper, seeded and diced
1/3 cup diced pickled jalapeno peppers
1/4 cup chopped fresh parsley leaves
2 tablespoons red wine vinegar

Directions:
Heat 1 tablespoon of the oil in a large skillet over medium heat. Season shrimp with salt, pepper and oregano. Place shrimp in hot pan (or stove-top grill pan) and cook 2 minutes per side, until opaque and cooked through.

Meanwhile, in a medium bowl, combine mayonnaise, chives, gherkins, and lemon zest. Mix well and season to taste with salt and pepper.

In a large bowl, combine ditalini, remaining olive oil, peppers, parsley, and vinegar. Toss to combine and season, to taste, with salt and pepper. Serve the ditalini salad with 1 1/4 pounds of the shrimp and all of the tartar sauce.

Reserve extra shrimp (about 1/2 pound cooked) for another meal.