week of March 16, 2014

Sun- Greek Spaghetti

Mushroom Risotto

Mon- Corned Beef and Cabbage
Tue- Corned Beef Hash
Wed- Saige's Birthday! Pizza Hut
Thur- Shredded Chicken Tacos
Fri-  Parchment Fish
Sat- Mushroom Risotto


Greek Spaghetti
Ingredients
1 1/2 lbs tomatoes, seeded and cut into 1/2-inch pieces
1/2 cup kalamata olives or 1/2 cup other black olives, pitted
1/4 lb feta cheese, crumbled
3 tablespoons capers, drained
3 tablespoons flat leaf parsley, chopped
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
3/4 lb spaghetti
6 tablespoons olive oil
3 garlic cloves, minced
Directions
In a large bowl, combine the tomatoes, olives, feta, capers, parsley, salt, and pepper.
Cook spaghetti according to package directions and drain.
Meanwhile, in a medium frying pan, heat the olive oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute.
Add the cooked pasta and the garlic oil to the tomato mixture and toss. Serve.

NOTE: I do not put tomatoes in mine, and add artichokes hearts.

Shredded Chicken Tacos

2 lb of boneless, skinless chicken breast

1 (4 oz) can of diced green chili's

1 (10 oz) El Pato Enchilada Sauce

1/2 medium onion, diced

1/2 cup water

corn tortillas

(optional garnishes)

juice of lime quarters

cheese/sour cream

cole slaw, cabbage, or lettuce

(Cole Slaw = cabbage mix from the store, 1 tbs of sour cream or mayo, 2 tsp lime juice)

 To cook meat: mix chili's, sauce, onion, water in 9x13 pan. Add meat. Cover with foil and bake 350 for 2-3 hours or until meat is falling apart tender. When done take out meat and chop or shred. Put sauce in a blender or food processor until blended. Mix with meat. Serve with tortillas, garnishes, canned re-fried beans and prepared boxed Mexican rice.

Parchment Fish

Use you favorite seafood, vegetables (pick veggies that cook quickly like the fish) and seasonings

4 fish fillets

frozen mixed steam-able veggies

lemon slices

salt and pepper

olive oil

See directions: http://www.cookingchanneltv.com/how-to/how-to-cook-in-parchment.html