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.