Week of August 3, 2014

Green Bean Salad with bacon

Pork Tacos
French Dip Sandwiches
Falafel and cold vegetable coucous salad
Walnut Basil Pesto with Penne and Sausages
Green Bean Salad with Grilled Chicken
Panini

Pork Tacos

1-2 lb of boneless pork loin or chops (1lb = 4 servings, 2 tacos each)

2 (4  oz) cans of diced green chili's

1/2 medium onion, diced

1 cup water

1 tbsp lime zest

1 tbsp chopped cilantro

corn tortillas

*optional garnishes:

lime quarters

shredded cheese

sour cream

cole slaw (cabbage mix from the store, 1 tbs of sour cream or mayo, 2 tsp lime juice) OR shredded cabbage/lettuce

SLOW COOKER VERSION To cook meat: Place pork, chili's, onion, water in the slow cooker. Cover and cook for 4-5 hours on high 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 boxed Mexican rice.

French Dip Sandwiches

Au Jus: 2 cans beef consomme or beef broth

1 1/2 pounds deli sliced roast beef

Grill seasoning blend for steak, such as Montreal Steak Seasoning Blend, or, coarse salt and pepper

4 sandwich rolls, split (something chewy and crusty)

4-8 slices of swiss cheese (optional)

Sprinkle meat with grill seasoning or salt and black pepper. To assemble sandwiches, cut rolls in half, lay cheese slices on one side of rolls (1-2 slices). Then using a pair of kitchen tongs, dip meat into au jus sauce and pile into rolls. Set ramekins, cups or small bowls with extra dipping sauce along side the sandwiches.

Falafel http://www.foodnetwork.com/recipes/melissa-darabian/falafel-recipe.html

Couscous http://www.foodnetwork.com/recipes/vegetable-couscous-salad-recipe.html

Walnut Basil Pesto with Penne and Sausages. Cook packaged penne and sausages according to package directions. Toss with pesto and enjoy. (I will be saving 1/2 cup of pesto for Panini)

Panini:

4 ciabatta sandwich rolls

Olive oil

Panini and Tots

walnut roasted red pepper basil pesto cream cheese (recipe below)

8 slices mozzarella cheese

medium tomato, cut into 8 thin slices

8 Slices Deli turkey

8 Slices salami and/or Prosciutto or other cured meat

1/4 tsp each salt and pepper

Heat closed contact grill 5 minutes.

Cream cheese spread: 4 oz softened cream cheese, 2 large roasted red peppers (canned), 1/2 cup walnut basil pesto blend in food processor until smooth.

Cut each roll in half horizontally; brush outside of each half with oil. Spread cream cheese mix on inside of both halves. Layer each sandwich with cheese, meat and tomato. Sprinkle with salt and pepper. When grill is heated, place sandwiches(s) on grill. Close grill; grill 4 minutes or until bread is toasty and cheese is melted. Serve warm.