Week of July 27, 2014

Mon - Teriyaki Meatballs with stir fried veggies
Tue - Taco Skillet 
Wed - Garlic Sauteed Broccoli and Pasta
Thur - Warm Lemon Chicken Salad (Pampered Chef recipe)
Fri- Blue Berry Pancakes and Kale Strata
Sat -

Teriyaki Meatballs

Sauce:
Kikkoman Teriyaki & Glaze Baste, 11.8 oz

juice of 1/2 a lime
1/2 cup brown sugar (optional, if you like the sauce sweet)

1 cup hot water

Meatballs:

1 lb ground turkey

1 cup panko bread crumbs

juice 1/2 lime

1 tbsp ground fresh ginger

1 tbsp soy sauce

1 clove garlic, pressed or finely grated

1 tsp sesame oil

Stir fried veggies with garlic scapes

First, prepare 4-6 serving of white rice according to package.

Then, Combine ground meat, bread crumbs, egg, ginger, soy sauce and oil in a large mixing bowl (I like my Batter Bowl for this), mix until completely combined. Using small scoop, spoon out scoop-fulls of mix. Drop into a large non-stick skillet that has 1 tbsp of canola oil in it. If desired, you can roll with your hand to make rounder. Cook over high heat until browned.

Meanwhile, mix sauce ingredients in a large bowl. Add to non-stick skillet with the meatballs when the meatballs are brown on all sides. Simmer on medium-low heat until it thickens and the meatballs are cooked through, about 15 minutes.
OVEN OPTION: drop one ball at a time in a cup of the mini-muffin pan. Bake 375F until done then mix with sauce.

Taco Skillet

http://www.pillsbury.com/recipes/taco-skillet-dinner/0ed0d36e-2e40-4dd8-bd0f-c0ffaf4ae832/

Blue Berry Pancakes 

Ingredients
1 3/4 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 cup milk, plus more if needed
1 cup sour cream
1 stick butter, melted
1/2 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries
1/2 teaspoon lemon zest
Directions
Sift the flour, sugar, baking powder, baking soda and salt into a large mixing bowl. In a separate large bowl, lightly whisk the eggs. Add the milk, sour cream, half the melted butter and the vanilla, whisking to blend. Make a well in the dry ingredients and pour the egg mixture into it. Whisk the ingredients together just until blended. Fold the blueberries and lemon zest into the batter.
Heat a large skillet or griddle over medium heat and coat with some of the remaining melted butter. For each pancake, pour about 1/4 cup of the batter into the hot skillet. Cook 3 or 4 pancakes at a time, depending on the size of the skillet. If the batter seems too thick, thin it with 1 to 2 tablespoons milk. When bubbles begin to form and "pop" on the pancake's surface, after about 1 minute, and the outer edge looks done, flip it over and cook briefly for about 30 seconds on the other side.

Kale and Sausage Strata

Serves 8| Hands-On Time: 30m| Total Time: 2hr 30m
Ingredients
3/4 pound breakfast sausage, casings removed
7 cups chopped curly kale leaves (from 1 bunch)
1/2 loaf multigrain bread, cubed (about 5 cups)
unsalted butter, for the baking dish
12 large eggs
2 cups whole milk
1 tablespoon Dijon mustard
kosher salt and black pepper
8 ounces Manchego or fontina cheese, grated (about 2 cups)

Directions
Cook the sausage in a large skillet over medium-high heat, breaking it into pieces, until browned, 4 to 5 minutes. Reduce heat to medium and add as much kale as will fit. Cook, tossing and adding more kale as there is room, until wilted but still bright green, 1 to 3 minutes.
Place the bread in a buttered 3-quart or 9-by- 13-inch baking dish and top with the cooked sausage and kale.
Whisk the eggs in a large bowl. Whisk in the milk, mustard, 1 teaspoon salt, and ½ teaspoon pepper. Stir in the cheese. Pour over the bread mixture; cover and refrigerate for 1 hour and up to overnight.
Heat oven to 350° F. (If the strata is refrigerated overnight, remove from the refrigerator 40 minutes before baking.) Bake until golden brown and set around the edges but still slightly wobbly in the center, 40 to 45 minutes. Let cool for 15 minutes before cutting. Serve warm or at room temperature.

Week of July 20, 2014

Sun - Picnic Sausage & Potato Kebabs

Mon - Spaghetti and meatballs

Tue - Paella with Saffron Rice

Wed - Balsamic Chicken with Corn and Swiss Chard

Thur - Stir Fry Garlic Scapes

Fri- Gnocchi Ham and Peas in Brown Butter

Sat - Grilled Kofta and Tahini

Picnic Sausage & Potato Kebabs
INGREDIENTS:
Mustard Sauce:
1/4 cup mayonnaise
2 tablespoons stone-ground mustard
Kebabs:
3/4 pound petite new potatoes (10-12)
1/4 cup water
1 teaspoon olive oil
1 garlic clove, pressed
3/4 teaspoon dried dill weed
1/8 teaspoon each salt and ground black pepper
6 large green onions
1 package (1 pound) cooked bratwurst (5-6 sausages)
12 cherry tomatoes
DIRECTIONS
1. Prepare grill for direct cooking over medium coals. For mustard sauce, mix mayonnaise and mustard in small bowl. Cover and refrigerate until ready to serve.
2. For kebabs, cut potatoes in half using Crinkle Cutter. Place potatoes and water in Large Micro-Cooker®; cover. Microwave on HIGH 5-7 minutes, just until potatoes are fork-tender; drain. Drizzle with oil. Add garlic pressed with Garlic Press and seasonings; mix gently using Small Mix 'N Scraper®.
3. Trim root ends from green onions. Cut 24 pieces, each 2 inches long. Reserve green tops for another use. Add onions to potatoes and toss gently.
4. Cut bratwurst diagonally into 1-inch pieces. Alternately thread bratwurst, potatoes, onions and cherry tomatoes onto six 12-inch skewers.
5. Grill kebabs, uncovered, 6-8 minutes or until bratwurst is browned, turning frequently using BBQ Tongs. Serve kebabs with mustard sauce.
Yield: 6 servings. Nutrients per serving: Calories 370, Total Fat 28 g, Saturated Fat 9 g, Cholesterol 52 mg, Carbohydrate 16 g, Protein 13 g, Sodium 610 mg, Fiber 2 g U.S. Diabetic exchanges per serving: 1 starch, 1 1/2 meat, 4 fat (1 carb)
Cook's Tips:

• For extra convenience, this recipe calls for precooked bratwurst. If you prefer to use fresh bratwurst, you'll need to cook the sausages before skewering. To cook fresh bratwurst before grilling, prick sausages several times. Place in (10-in.) Skillet with 3 cups water and 1 medium onion, cut into wedges. Bring to a boil. Reduce heat; cover and simmer 10 minutes. Remove bratwurst from skillet usingChef's Tongs; cool slightly and proceed as recipe directs.
• Precooked smoked sausage is another type of sausage that can be used in this recipe.
• If you use wooden skewers, be sure to soak them in water for at least 30 minutes before using to prevent burning.

Spaghetti and Meatballs
1 lb dried spaghetti
1 (25 oz) jar of marinara sauce

1 lb ground Italian sausage OR ground beef/turkey (or combination of those)

1/2 cup Italian style bread crumbs

1 egg

1 tsp each salt and pepper

1/2 cup grated parmesaen cheese

Prepare spaghetti according to package directions.
Meatballs:
Combine ground meat, bread crumbs, cheese, egg, and salt and pepper in a large mixing bowl (I like my Batter Bowl for this), mix just until combined. Do not over mix. Using small or medium size scoop, spoon out scoop-fulls of mix, roll into ball and drop meatballs in large nonstick skillet - all should fit. Cook on medium heat, stirring occasionally, until browned and internal temp of 185F is reached. Add sauce to skillet. Simmer until hot.  Serve with pasta.

Gnocchi with Ham and Peas I will be using packaged, fresh gnocchi for this instead of making my own. http://www.foodnetwork.com/recipes/anne-burrell/gnocchi-with-prosciutto-spring-peas-and-chanterelles-recipe/index.html

Week of July 13, 2014

Mon - Grilled Burgers and Apple Salad
Tue - Panzenella Salad with Bacon
Wed- Couscous with Spinach, Mushrooms and Chicken
Thur- Farro with Pesto and Kale
Fri-  Crusty Grilled Sandwiches

Grilled Burger and Baked Potato Salad, Corn

Apple Salad
1/2 cup cool whip
1 (4-5 oz) cup plain or vanilla/honey greek yogurt
1 tsp vanilla extract
4 cups apples, diced
1/2 cup walnuts or pecans
Mix yogurt, cool whip and vanilla in a large bowl until incorporated. Stir in apples and nuts. Enjoy cold.

Roasted Vegetable Panzanella Salad with Bacon
1/2 loaf of stale, crusty Italian bread, cubed (leave out overnight)
1 1/2 vine ripened tomatoes, seeded and diced
1/4 red onion, chopped and rinsed
1/2 cup, loosely packed, fresh basil leaves
1 zucchini, sliced thin
2 tbsp olive oil
1/2 cup Italian Dressing (I like Newman's Own Balsamic Vinaigrette Dressing)
Salt and Pepper to taste
1 lb bacon, diced, browned/crisped and drained
1/2 cup shredded parmesean cheese

Mix zucchini and tomatoes, with 1 tbsp oil. Lay out on a cookie sheet. Sprinkle with salt. Separably, toss bread with 1 tbsp oil, set aside. Roast veggies in a 400F oven for 20 minutes, or on grill, or until browned, turning veggies over once. When you have 10 minutes left on the veggies, add the bread to the sheet and allow to toast. Do not let burn. Both should be lightly brown (not black). Take out of oven and let cool 10 minutes before assembling salad.
Bundle basil leaves together, no stems. Slice leaves, then slice in the other direction to make small pieces.
To assemble: in a large salad bowl, mix roasted veggies, cooked bacon, cheese, toasted bread cubes, dressing, onion, basil. Taste, add salt and pepper if needed. Serve warm.
Makes 6 servings. NOTE: this can be made with bread, tomato and any other veggie -cooked or fresh - try eggplant, bell peppers and/or cucumber.

Crusty Grilled Sandwiches

INGREDIENTS

1 ounce fresh Parmesan cheese, grated (about 1/4 cup)

3 tablespoons butter or margarine, softened

1   garlic clove, pressed

8 slices sourdough bread

8 ounces sliced Monterey Jack cheese

8 ounces sliced deli ham

4 teaspoons Dijon mustard

1 medium tomato, sliced into 8 thin slices (optional)

4 teaspoons snipped fresh basil leaves (optional)

DIRECTIONS

1

Using Rotary Grater, grate Parmesan cheese into Small Batter Bowl. Add butter and garlic pressed with Garlic Press; mix well.

2

On 4 bread slices, evenly layer half of the Monterey Jack cheese and all of the ham.

3

For each sandwich, spread ham with 1 teaspoon mustard; top with 2 tomato slices and 1 teaspoon snipped basil, if desired. Cover with remaining cheese and bread slices.

4

Using Large Spreader, spread butter mixture over outsides of sandwiches. Place sandwiches on (11-in.) Square Griddle; cook over medium heat 4-5 minutes on each side or until golden brown, using Nylon Turner to carefully turn. Cut sandwiches in half with Bread Knife.

Yield:

  ,
4 servings of 1 sandwich

Nutrients per serving:

Calories 530, Total Fat 33 g, Sodium 1760 mg, Fiber 2 g

U.S. Diabetic exchanges per serving: No information is currently available.

Cook's Tips:

Sourdough bread often comes in unsliced round loaves. For these sandwiches, just cut 8 slices, 1/2 inch thick, with the Bread Knife.

Use the Ultimate Mandoline fitted with v-shaped blade to thinly slice the tomato.

This recipe can be doubled and prepared on the Double Burner Griddle

Week of July 6, 2014

Sun - Sauteed Kale and Grilled Fish
Mon- Gnocchi, Sausages, and Alfredo
Tue- Arroz con Pollo (Chicken with Rice)
Wed- Breakfast for dinner
Thur- Creamy Parmesan Chicken Penne 
Fri- Chicken Cordon Bleu with fried zucchini


Gnochi, Sausages, and Alfredo, packaged, cook according to directions. Mix together, with warmed peas if desired and serve. Serving with a spinch salad

Sauted Kale
1 pound kale, washed and chopped
One medium onion, diced
3 garlic cloves, minced
1/2 cup stock

2 Tbsp olive oil
2 Tbsp Balsamic vinegar or juice of one lemon
Salt and pepper
Heat oil in large pan over medium heat. Add onion and sauté until aromatic and
translucent, about 3 to 4 minutes. Add garlic and sauté until acutely fragrant, about 30
seconds. Toss in kale and stir until coated, pour in stock and cover for 1 minute, until
soft. Toss with balsamic vinegar or lemon juice, season with salt and pepper and serve.
Tip: Frying bacon, pancetta or other salted pork prior to the onions will give the greens
a southern flavor and a richer taste. Or add a dash of smoked paprika for similar flavor

Creamy Parmesan Chicken Penne 
I will be makeing this into "pimervera" and adding fresh veggies.
1 cup bell pepper, chopped
1/4 medium sweet or mild onion
1 can artichokes, drained
broccoli florrets
I will be sauteing the above in 2 tsbp olive oil with the chicken breas, until the chicken is white and cooked through, t before adding to the recipe. when done sprinkle top with 2 tbsp fresh italian parsley 

Arroz con Pollo (Chicken with Rice)
This is a great one-pot dish that makes fluffy, delicious rice and soft tender chicken. Although the
recipe calls for minimal spices, chili powder, cumin and paprika can also be added for additional
flavor and complexity.
2 T vegetable oil
2 lbs chicken breast or thighs, cut into one-inch pieces
1/2 cup shallots, chopped
2 medium tomatoes, chopped
2 cloves garlic
1 T turmeric
1/2 T dried mexican oregano
Salt and pepper
1 c white rice
2 1/2 c stock
In a large heavy-bottomed pot or Dutch oven heat oil over medium heat, until almost
smoking. Add chicken and sear on all sides until well browned. Add shallots and cook for
3-4 minutes until translucent. Add garlic and sauté until fragrant, about 30 seconds. Add
turmeric and oregano and toss to coat. Add rice and sauté until rice is white and begins
to brown (you may need to add a little more oil). When rice is opaque and beginning to
brown, add tomatoes and stock. Bring to a boil and reduce to simmer. Cover and cook
until liquid has all been absorbed. Remove from heat, fluff with fork, season with salt
and pepper and let sit for 5-10 minutes. Serve with tortillas and slices of avocado.

week of June 30, 2014

Mon - Spaghetti and Meatballs
Tue - Steak Fajitas
Wed - Pork Chops with Green Beans
Thur - Chicken Teryaki
Fri - 4th of July BBQ at the park
Sat - Philly Cheese "Steak" Sandwiches

Spaghetti and Meatballs
1 jar/can marinara sauce
12 oz package of spaghetti
2 lb ground turkey or pork bulk sausage (can also use ground beef, well seasoned)
1 1/4 cup bread crumbs
1 large egg
1/2 tsp salt
1 tbsp olive oil, for turkey only
BASIC MEATBALL RECIPE -can be used for anything that calls for meatballs:Combine ground meat, bread crumbs, egg, salt and oil in a large mixing bowl (I like my Batter Bowl for this), mix until completely combined. Using small scoop, spoon out scoop-fulls of mix. Drop into DCB. If desired, you can roll with your hand to make rounder. (This recipe can also be done stove top or oven, see below) Make sure balls do not touch. You will need to do this in 2 batches. Cover and microwave 5 minutes on high. Stir, and heat UNCOVERED 3 more minutes or until temp reaches 180F for turkey or 170F for pork/beef. Drain. Drop in next batch and repeat. Keep first batch warm.
While the 2nd batch is cooking, heat water and sauce. Cook pasta according to package directions.
Drain meatballs when done. Mix with sauce, reserving half of the meatballs for tomorrow. Serve over pasta. Serve with cheese for topping, garlic bread and/or salad if desired.
STOVETOP: drop meatballs in large nonstick skillet - all should fit. Cook on medium-high heat, stirring occasionally, until done. OVEN: drop one ball at a time in a cup of the mini-muffin pan. Bake 375F until done.


Steak Fajitas
1-2 lb steak, sliced thin against grain
1 green bell pepper, sliced
1/2 yellow or orange bell pepper, sliced
1/2 red bell pepper, sliced
1 medium onion, sliced
1 cup diced mushrooms (optional)
Salt and pepper
1 tsp garlic powder
1 tsp cumin
1 tbsp oil
In a large saute pan (cast iron is great for this), saute veggies in oil until tender. Remove veggies cover to keep warm, add steak and seasonings and cook until reached desired doneness. Replace veggies and mix. Serve with flour tortillas, refried beans and mexican rice (box or bag, contact me for homemade recipes).
Thai Teriyaki BBQ Chicken Kabobs
Ingredients
1 Cup Kikkoman Teriyaki Marinade & Sauce
2 Tbsp. Garlic, crushed
2 Tsp. ground pepper
2 Tsp Curry Powder
2 Red Bell Pepper, cut into 2” pieces
2 Onions, cut into 2” pieces
3.5 Lbs ChickenThighs, trimmed and cut into 2” pieces
1 Cup Kikkoman Less SodiumTeriyaki Marinade and Sauce
Instructions
Combine Teriyaki Marinade and Sauce, garlic, pepper, and curry powder in a large bowl.
Marinade chicken in a zipper-lock bag with onions and bell peppers, for about 4 hours to overnight.
Skewer the items in the order of chicken, onion, then bell pepper.
Heat grill to medium high, lightly oil the grill. Cook skewers turning occasionally for about 12-15 minutes until cooked through. Glaze generously with Less Sodium Teriyaki Marinade and Sauce right before cooked thorugh.

4th of July Recipes

Philly Cheese "Steak" Sandwiches
1 lb lean ground beef OR 1 lb of very thinly sliced sirloin steak with 1 tbsp oil
1/2 yellow or sweet onion
1 green bell pepper
Sliced Provolone cheese
4-6 hoagie rolls
1 tsp each salt and pepper
1 tsp onion powder
1 tsp garlic powder
Mayo (optional)
Season ground beef with salt, pepper, onion powder, and garlic powder. Chop onion and bell pepper into very small pieces. Add to meat in a large nonstick skillet. Use a spatula to chop meat up into small pieces. Brown beef mixture over meduim-high heat until no longer pink. Drain.
Meanwhile, warm rolls in the oven on low heat (170-200F) or in the microwave for 10-30 seconds. Spread on Mayo if desired. Add scoops of the meat mixture until it reaches desired fullness. Top with 2 cheese slices.