Mon - Italian Spare Ribs
Tue - Perogies and Ham (contact me for recipe)
Wed - Chicken Cacciatore Skillet
Thur - Bolognese
Fri - Chicken and Shrimp Fajitas
Sat - Sloppy Joes
BBQ Chicken - http://www.foodnetwork.com/recipes/patrick-and-gina-neely/honey-orange-bbq-chicken-recipe/index.html
Spare Ribs
Ingredients
1 rack spare ribs, cut into individual ribs
1 tsp each salt and freshly ground black pepper
1 medium onion, thinly sliced
1 red bell pepper, thinly sliced
2 carrots, sliced
2 stalks of celery, chopped
2 garlic cloves, pressed
1/2 cup dry red wine
1/2 cup chicken or beef broth
3 tbsp balsamic vinegar
1 (14 1/2-ounce) can diced tomatoes in juice (or 3 cups
seeded fresh tomatoes, diced)
1/2 teaspoon dried oregano
2 bay leaves
1/8 teaspoon red pepper flakes or more to taste
Directions
Brown ribs in 2 tbsp oil in an oven safe pot. Remove after browned.
Add veggies to pot and cook for 5-10 minutes or until onions are soft. Place ribs
back and add other ingredients. Bring to boil then set in a 350F oven for 2
hours, or until meat is fork tender. Serve with mashed potatoes or pasta.
Slow cooker directions: Place ingredients in Slow
Cooker. Cook on High for 6 hours, stirring occasionally and checking fluid
level. If the liquid gets too low, add more hot broth.
http://www.campbellskitchen.com/RecipeDetail.aspx?recipeId=51001&INTCID=Panel_1_Recipe_Chicken_Cacciatore___Pasta_Skillet_-View_Full_Recipe
Easy Beef Bolognese
Ingredients
2 tablespoons olive oil
4 ounces pancetta or bacon, diced browned
1 1/2 cups chopped yellow onions
1/2 cup diced carrots
1/2 cup diced celery
1 tablespoon minced garlic
1/4 teaspoon ground nutmeg
2 tsp thyme
3/4 cup broth
1 lb ground beef
2 (14 1/2-ounce) cans crushed tomatoes and their juices
(or 3 cups fresh, seeded, diced tomatoes)
3 oz cream cheese
3 tablespoons chopped parsley leaves
Salt and freshly ground black pepper
1 pound fettuccine
1 cup freshly grated Parmesan cheese
Directions
In a large pot, heat the oil over medium high heat. Add the ground
beef and cook, stirring, until browned. Add the onions, carrots and celery and
cook, stirring, until soft, 4 to 5 minutes. Add the garlic, nutmeg and thyme,
and cook for 30 seconds. Add the pancetta or bacon, tomatoes and simmer,
stirring occasionally, over medium high heat until the sauce is
thickened and flavorful, 20 to 30 minutes. Stir in the cream cheese and parsley,
and adjust the seasoning, to taste. Remove from the heat and cover to keep
warm.
Meanwhile, bring a large pot of salted water to a boil. Add
the fettuccine until al dente, about 10 minutes. Drain and add to the pot
with the sauce, tossing to coat the pasta. Add 1/2 cup of the cheese and
toss to blend
Chicken and Shrimp Fajitas
2 skinless, boneless chicken breasts, cut into strips
1/2 lb cleaned shrimp
3 tablespoons lime juice
Zest of 1 lime
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 red bell pepper
1 green bell pepper
1 medium onion
2 garlic cloves, pressed
1/4 tsp cumin
Salt and pepper
Fajita size Flour tortillas
Toppings if desired: sour cream, guacamole, cheese,
Pico De Gallo, extra lime juice
Sprinkle meat with cumin, onion powder, garlic powder, salt
and pepper. In a large skillet, heat 1 tbsp veggie oil over medium-high
heat. Cook meat, peppers, onion, and garlic until chicken is cooked through. Add
lime juice and zest. Serve with warmed tortillas and toppings.
1 tbsp tomato paste
2 tbsp ketchup
2 tsp sugar
1 tsp each onion powder, garlic powder, salt and pepper
1 tsp seasoning salt
hamburger buns
cheese slices
Spread beef on the bottom of the Deep Covered Baker. Sprinkle the seasoning salt on top. Cover, and cook in microwave on high for 13-15 minutes or until no longer pink. (OR you can do this on the stove top). Drain.
Add tomato paste, ketchup, sugar, and other seasonings to meat. Stir. Heat in microwave for 1 minute, or until warmed. Taste, you may need to add additional salt or sugar depending on your preference. Serve on warmed buns with cheese.
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