Archive for Weekly Meals
|4||Chicken Breasts, boneless, skinless|
|2tbs||Extra Virgin Olive Oil, divided|
|Salt & Pepper to taste|
|1||Roma Tomato, chopped|
Preheat oven to 350-degrees.
Rinse chicken and place in shallow baking dish. Drizzle with 1T olive oil on both sides; season with garlic powder, oregano, and salt and pepper to taste. Place chicken in the oven and bake for 25 minutes or until an internal thermometer reads 160-degrees in the thickest part of the breast.
While the chicken is baking, heat a sauté pan over medium-high heat with 1T olive oil. Add the mushrooms to the pan, in a single layer and don’t move them so they will brown. Cook for 3-4 minutes. When the mushrooms have browned, add the tomato and cook for an additional 2-3 minutes, stirring occasionally. Season with salt and pepper to taste.
Remove the chicken from the oven and place on a warm platter. Top the chicken with the mushrooms and tomato mixture then crumble on the Gorgonzola.
|1 sm||Onion, chopped|
|3 ribs||Celery, chopped|
|2||Garlic Cloves, minced|
|14.5 oz||No added salt canned Tomatoes|
|½ lb||Green Beans, cut into 1” pieces|
|1 cup||French Green Lentils|
|6 cups||Chicken Stock|
|5 tbs||Extra Virgin Olive Oil, divided|
|Salt and Pepper to taste|
|1 tsp||Cayenne pepper|
Heat 3tbs extra virgin olive oil in a soup pot over medium-high heat. Sauté the onion, celery and carrots for 5 minutes or until onion is translucent; add garlic to the pot and sauté for 1 minute more. Add tomatoes, green beans, lentils and chicken stock to the pot and bring to a boil. Reduce the heat to a simmer and cook the soup covered for 35-45 minutes, stirring occasionally, or until the lentils are softened.
Season the soup with salt, pepper and cayenne pepper.
Serve in bowls with an extra drizzle of reserved olive oil.
6 to 8 servings
This is a great healthy version of taco meat.
1lb Ground beef or ground turkey
1 Onion, chopped
1 Red Bell Pepper, seeded and chopped
1tbs Chili Powder
1tbs Cocoa Powder
8oz Tomato Sauce
15oz Kidney Beans, drained and rinsed
In a large saute pan, set over medium-high heat, brown the meat with the onions and peppers. When the meat has browned and the onions are translucent drain the meat of any excess fat. Add the chili powder, cumin and cocoa powder; saute for 1 minute so the spices have a chance to toast. Add tomato sauce and kidney beans and allow to heat through.
Serve the taco meat in taco shells with chopped lettuce, tomato, cheese, and salsa
Anytime I see a recipe that calls for creamy condensed soup or cheese sauce I know I can substitute a variation of my own cream sauce. You can even use this sauce for homemade mac-n-cheese! Yummy!
In a small sauce pan, melt the butter over medium heat. Add the flour and cook for 1-2 minutes, stirring constantly. (I like to use a whisk.) Slowly pour milk into the pan whisking constantly.
Allow the sauce to thicken and season with salt or add other ingredients according to your recipe.
Have fun and explore the endless options to this versatile sauce!
Have you ever found yourself with a recipe calling for “cream of something” soup? I don’t know about you, but I can’t stand that stuff! Every one I have ever found is full of ingredients I don’t want in my food or I can’t pronounce. Well in this recipe you get to have all the creaminess without the guilt. Using a simple technique you make a cream sauce. Once you’ve learned how to make this sauce you will be able to apply it to a multitude of other recipes. This recipe uses a kicked-up version of the sauce, but you can follow this link to get the simplified very versatile recipe.
1tbs Extra Virgin Olive Oil
2 Boneless, skinless chicken breasts, cut into bite sized pieces
2cps Mushrooms, thinly sliced
2 Garlic cloves, minced
2cps Fresh Spinach
2tbs Flour (I use, unbleached all purpose flour)
Salt and Pepper to taste
Cook pasta according to package directions.
Set a large sauté pan over medium-high heat; add olive oil to pan; add chicken and sauté until the chicken is nicely browned and cooked through. Remove chicken to a plate.
To the pan add butter and mushrooms. Allow the mushrooms to brown slightly; 3-4 minutes. Add garlic and spinach; cook until spinach has wilted. Add flour to the pan; stirring constantly cook the flour for 1 minute (this gets rid of the flour taste.) Slowly pour in milk stirring constantly. Season to taste with salt and pepper. Once the sauce has thickened to your liking, stir it into the drained pasta and add the chicken.
Serve with Broccoli with Garlic and Lemon.