Friday, December 4, 2009

Sunday - 5 Day Meal Planner 12/06

Monday: Tarragon Chicken in the Crockpot
Tuesday: Mar-a-Lago Turkey Burger
Wednesday: Spaghetti Carbonara
Thursday: Indian Lamb and Spinach Curry
Friday: Empty your fridge night

I will assume you have canola oil, salt, pepper, 4 eggs, grated parm, olive oil, light salad dressing, unsalted butter, AP flour, dry white wine, ground cumin and turmeric.

From the store
4 pounds ground turkey
3 pounds boneless leg of lamb
1 whole chicken cut up and skinned
12 slices Italian bacon (pancetta)
3 Granny Smith apples
5 yellow onions
6 cloves garlic
1 lemon
6 cups baby spinach
6 sprigs fresh tarragon
1 2in piece of ginger
1 bag salad
2 cups plain full fat yogurt
Heavy cream
2 packages spaghetti
2 cups beef broth
Chicken stock
Major Grey’s Chutney
Sunflower seeds
Tabasco chipotle pepper sauce
1 bag Alexia sweet potato fries
Frozen steamed vegetables

On Sunday night prepare the chicken for tomorrow. Chop onions, celery and garlic as these will hold up until cooking time and will save you some prep time during the week. Now drink a nice glass of wine while you nestle into Dexter tonight.

Monday - Tarragon Chicken Recipe (for the Crockpot) 12/07

by Dominique Browning found at

Serves 4–6
· 1/2 cup plus 2 Tbsp. all-purpose flour
· 1 tsp. salt
· 1 whole chicken , cut into 8 pieces and skinned
· 2 Tbsp. unsalted butter
· 2 Tbsp. olive oil
· 1 yellow onion , finely chopped
· 1 cup dry white wine
· 1 cup chicken stock
· 6 sprigs fresh tarragon
· 1 cup heavy cream or half-and-half

Combine 1/2 cup flour and salt in a resealable plastic bag. Add chicken to the bag, several pieces at a time, and shake to coat completely.Heat a sauté pan over medium-high heat, and add butter and oil. Place chicken in pan and cook for 8 to 10 minutes, turning once, until browned on both sides. Using tongs, transfer chicken to paper towels to drain, then arrange pieces in the slow cooker.Set the sauté pan over medium-high heat and add onion. Sauté, stirring frequently, for 10 minutes, or until lightly browned. Sprinkle with remaining flour, and cook until browned.

Gradually add wine, stirring to scrape up browned bits from the bottom of the pan. Add stock and cook, stirring frequently, for 10 to 15 minutes, until sauce is thick enough to coat the back of a spoon. Pour sauce over chicken in slow cooker and lay 2 sprigs of tarragon on top.Cover and cook on low until chicken is tender, at least 3 hours (up to 8 hours). At 3 to 4 hours, chicken will still be firm and hold its shape. At 6 to 8 hours, the meat will be falling off the bone.Pour in cream and stir well.

Cover and cook 10 to 15 minutes to heat thoroughly. While chicken finishes cooking, strip leaves from remaining tarragon sprigs and coarsely chop. Remove and discard tarragon sprigs from slow cooker and stir in freshly chopped leaves.Turn off slow cooker. Divide chicken and sauce among plates; serve immediately.

Serve with steamed vegetables.

Tuesday - Mar-a-Lago Turkey Burger 12/08

by Jeff O’Neill and found at

Serves 8
· 1/4 cup thinly sliced scallions
· 1/2 cup finely chopped celery
· 3 Granny Smith apples , peeled and diced
· 1/8 cup canola oil
· 4 pounds ground turkey breast
· 2 Tbsp. salt
· 1 Tbsp. black pepper
· 2 tsp. Tabasco® chipotle pepper sauce
· 1 lemon , juiced and grated zest
· 1/2 bunch parsley , finely chopped
· 1/4 cup Major Grey's Chutney , pureed

Sauté the scallions, celery and apples in the canola oil until tender. Let cool.Place the ground turkey in a large mixing bowl. Add sautéed items and the remaining ingredients. Shape into eight 8-ounce burgers. Refrigerate for 2 hours.Season the turkey burgers with salt and pepper. Place on a preheated, lightly oiled grill. Grill each side for 7 minutes until meat is thoroughly cooked. Let sit for 5 minutes.Serve with your favorite toasted bread, pita or hamburger roll.

This was great with sweet potato fries by Alexia that are found in your grocer’s frozen food section.

Wednesday - Spaghetti Carbonara 12/09

found at

Makes 4 servings
· 1/2 inch olive oil (for frying pan)
· 2 cloves minced garlic
· 1 chopped onion
· 8 to 12 thick slices Italian bacon
· 4 eggs
· 2 packages spaghetti
· 2 cups grated Parmesan cheese

In a frying pan, combine 1/2 inch of olive oil, 2 cloves of minced garlic, one chopped onion and the Italian bacon cut into small squares. Let simmer for about a half-hour, being careful not to let the oil get to a boiling point.In a bowl, beat 4 eggs with lots of salt and fresh ground pepper.Bring a pan of salted water to a boil. Cook both packages of spaghetti until al dente, drain and immediately add egg mixture to pasta. The eggs are actually cooked by the pasta. (Make sure the eggs are thoroughly cooked before proceeding.) Stir the egg mixture until it is well mixed. Pour in the mixture from the frying pan and stir. Finish with the Parmesan cheese and serve!

This is awesome with a fresh salad out of a bag with sunflower seeds and your favorite light dressing.

Thursday - For The Crock Pot Indian Lamb and Spinach Curry 12/10

by Dominique Browning found at

Serves 6–8
· 1/3 cup canola oil
· 3 yellow onions , chopped
· 4 cloves garlic , peeled and minced
· 1 (2-inch) piece of ginger , peeled and grated
· 2 tsp. ground cumin
· 1 1/2 tsp. cayenne pepper
· 1 1/2 tsp. ground turmeric
· 2 cups beef broth , preferably high quality
· 3 pounds boneless leg of lamb , cut into 1-inch cubes
· Salt
· 6 cups baby spinach
· 2 cups plain full-fat yogurt

In a large frying pan over medium-high heat, warm oil. Add onions and garlic, and sauté until golden, about 5 minutes. Stir in ginger, cumin, cayenne, and turmeric and sauté until fragrant, about 30 seconds. Pour in broth, raise heat to high, and deglaze the pan, stirring to scrape up the browned bits on the bottom. When broth comes to a boil, remove pan from heat.Put lamb in a slow cooker, and sprinkle with 1 tablespoon salt. Add contents of frying pan. Cover and cook on high-heat setting for 4 hours or low-heat setting for 8 hours.Add baby spinach to pot and cook, stirring occasionally, until spinach is wilted, about 5 minutes. Just before serving, stir in 1 1/3 cups yogurt. Season to taste with salt. Spoon into shallow bowls and serve, passing remaining yogurt to add as a garnish.

I serve this over rice. Y-u-m-m-y

Friday - Empty the Fridge Tonight! 12/11

found at

Most recipes this week were meant for 6+ people so heat up all the rest of what you have and relax tonight!