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

Friday, November 27, 2009

Sunday - 5 Day Meal Planner 11/29

Monday: Citrus Poached Red Snapper
Tuesday: Chicken with Pistachio Parsley Pesto
Wednesday: Slow-Cooker Barbeque Beans and Sausage
Thursday: 30 Minute Turkey Chili
Friday: Savory Tuna Burgers


I will assume you have minced garlic, salt, pepper, tomato paste, light brown sugar, molasses, honey mustard, some type of a barbecue seasoning, cider vinegar, Worcestershire sauce, evoo, kosher salt, chili powder, dried oregano, 1 bottle of beer, tortilla chips (just a few), Dijon mustard, hot sauce, sweet pickles. Light mayonnaise and dry bread crumbs.

From the store:
4 4ounce red snapper fillets
1 pound ground turkey
1 and ½ pound chicken apple sausages
1 pound of chicken for cubing (breasts will work best)
1 orange
1 beef steak tomato
1 small onion
1 medium onion
Cilantro
I avacado
scallions
1 bunch cilantro
12 cloves garlic
Fresh Parsley
Pico de gallo
½ cup diced tri-peppers
4 Kaiser Rolls
Sour cream
Grated Monterey Jack Cheese
Vegetable broth
1 14.5 ounce can whole peeled tomatoes with their juice
1 15.5 ounce can kidney beans
Low Sodium Chicken Broth (a couple boxes)
3 6 ounce cans of light tuna in water
Caesar dressing
Pickled jalapeƱo peppers
Chipotle in adobo
1 15 ounce can low-sodium black beans
1 packet Baja Citrus Marinade
cloves
1 1-pound box fusilli
Pistachio Nuts


On Sunday night I would chop garlic and onions for the week. You could also go ahead and since there is not that much stuff to do form the tuna patties for Firday.

Monday - Citrus Poached Red Snapper with Black Bean Salad 11/30

by Sandra Lee and found at http://www.foodnetwork.com/recipes/sandra-lee/citrus-poached-snapper-with-black-bean-salad-recipe/index.html


Ingredients:

1 cup vegetable broth
1 orange, zested
1 tablespoon minced garlic
1 small onion, sliced
1 packet Baja Citrus Marinade (recommended: McCormick)
4 (4-ounce) red snapper fillets
For the bean salad :
1 (15-ounce) can low-sodium black beans, drained
3/4 cup prepared pico de gallo
1/2 cup diced tri-peppers
2 tablespoons Caesar dressing
2 tablespoons freshly chopped cilantro leaves


Directions:


In a large skillet with a lid combined all ingredients except snapper. Cover and bring to a simmer over medium-low heat.


Once liquid comes to simmer a turn down heat to low and add snapper fillets and let poach for 8 minutes.


Carefully remove the snapper from skillet.


For the salad: In a large bowl, toss together all ingredients. Serve immediately with snapper.

Tuesday - Chicken With Pistachio Parsley Pesto 12/1

by Robin Miller and found at http://www.foodnetwork.com/recipes/robin-miller/chicken-with-pistachio-parsley-pesto-recipe/index.html

Ingredients:
1 (1-pound) box fusilli
1/3 cup plus 1 tablespoon reduced-sodium chicken broth , and more if needed
1 pound cubed chicken
1 packed cup fresh parsley leaves
2 tablespoons roasted pistachio nuts
3 cloves garlic, peeled
Salt
Ground black pepper

Directions:
Cook fusilli according to package directions.

Heat 1 tablespoon of the broth in a large skillet over medium heat. Add chicken and cook 5 minutes, until golden brown on all sides.

Meanwhile, in a blender, combine parsley, remaining broth, pistachio nuts, and garlic. Process until smooth, adding more broth, if necessary, to create a sauce-like consistency.

Add sauce to chicken in skillet and cook 1 minute to heat through. Season, to taste, with salt and black pepper. Serve immediately.

Wednesday - Slow-Cooker Barbeque Beans and Sausage 12/2

by Food Network Magazine and found at http://www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-barbecue-beans-and-sausage-recipe/index.html

Ingredients:
3 cups low-sodium chicken broth
1/3 cup tomato paste
1/3 cup packed light brown sugar
3 tablespoons molasses
3 tablespoons honey mustard
2 tablespoons barbecue seasoning blend
4 cloves garlic, chopped
1 pound dry navy beans, rinsed and picked over
2 cloves
1 small onion, halved
1 1/2 pounds chicken-apple sausages, each halved lengthwise
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
Pickled peppers, sliced scallions and/or sour cream , for garnish (optional)

Directions:
Whisk the broth, 3 cups water, tomato paste, brown sugar, molasses, mustard, barbecue seasoning and garlic in a slow cooker. Add the beans. Push a clove into each onion half; tuck the onions and sausages into the beans in the slow cooker. Cover and cook on high until the beans are tender, about 6 hours.

Discard the onion halves. Stir in the vinegar and Worcestershire sauce, then let the mixture sit, uncovered, about 15 minutes. (The longer the beans sit, the more flavorful they will be.) Garnish with pickled peppers, scallions and/or sour cream, if desired.

Thursday - 30 Minute Turkey Chili 12/3

by Food Network Kitchens and found at http://www.foodnetwork.com/recipes/food-network-kitchens/30-minute-turkey-chili-recipe/index.html

Ingredients:
• 3 tablespoons extra-virgin olive oil
• 1 medium yellow onion, chopped
• 5 cloves garlic, chopped
• 1 tablespoon kosher salt
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1 tablespoon tomato paste
• 1 chipotle chile en adobo, coarsely chopped, with 1 tablespoon sauce
• 1 pound ground turkey
• 1 (12-ounce) Mexican lager-style beer (I used a regular beer)
• 1 (14 1/2-ounce) can whole peeled tomatoes, with their juice
• 1 (15 1/2-ounce) can kidney beans, rinsed and drained
• Sliced scallions, cilantro sprigs, avocado, sour cream , grated Monterey jack cheese , and/or tortilla chips , for garnish, optional

Directions:
Heat the olive oil in a large, heavy skillet over medium-high heat. Add the onion, garlic, salt, chili powder, and oregano and cook, stirring, until fragrant, about 3 minutes. Stir in the tomato paste and the chipotle chile and sauce; cook 1 minute more. Add the turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color, about 3 minutes. Add the beer and simmer until reduced by about half, about 8 minutes.

Add the tomatoes--crushing them through your fingers into the skillet--along with their juices and the beans; bring to a boil. Cook, uncovered, stirring occasionally, until thick, about 10 minutes.

Ladle the chili into bowls and serve with the garnishes of your choice.

Cook's Note: A skillet's larger surface area reduces sauces faster than simmering in a saucepan.