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.