 |
| Swedish Meatballs |
Mon - Chicken Curry
Tue - Fish Tacos with Slaw
Wed - Spaghetti Carbonara
Thur - Teriyaki Chicken
EASY Swedish Meatballs
1 (32 oz) package frozen meatballs, thawed (not Italian)
2 (10 oz) cans condensed cream of mushroom soup
1 package dry powdered onion soup mix
2 soup cans full of milk
1/2 cup sour cream
in a large skillet brown meatballs, then remove. Add in soups, sour cream, and milk to skillet and mix. Return meatballs and heat on med-high heat until hot. Serve over Minute Rice or egg noodles prepared according to package.
CROCK-POT RECIPE: brown meatballs in oven, toaster oven or skillet before adding to crock pot. Mix soups, sour cream, and milk in crock pot, mix. Add in meatballs. 4-6 hours on medium. Serve over Minute Rice or egg noodles prepared according to package.
1 (32 oz) package frozen meatballs, thawed (not Italian)
2 (10 oz) cans condensed cream of mushroom soup
1 package dry powdered onion soup mix
2 soup cans full of milk
1/2 cup sour cream
in a large skillet brown meatballs, then remove. Add in soups, sour cream, and milk to skillet and mix. Return meatballs and heat on med-high heat until hot. Serve over Minute Rice or egg noodles prepared according to package.
CROCK-POT RECIPE: brown meatballs in oven, toaster oven or skillet before adding to crock pot. Mix soups, sour cream, and milk in crock pot, mix. Add in meatballs. 4-6 hours on medium. Serve over Minute Rice or egg noodles prepared according to package.
Yellow Panang Curry
2 tsp - 1 tbsp Panang Curry Paste (I like A Taste of Thai brand)
2 medium potatoes, cubed
1 bell pepper, diced
2 carrots, diced
1/2 onion, diced
2 tsp fresh ground ginger
2 tsp - 1 tbsp Panang Curry Paste (I like A Taste of Thai brand)
2 medium potatoes, cubed
1 bell pepper, diced
2 carrots, diced
1/2 onion, diced
2 tsp fresh ground ginger
Juice and zest of 1 lime
2 (13.5 oz) cans Coconut Milk
1 can chicken stock
2 lb chicken or pork, cubed
1 tbsp oil
In a large stock pot, cook chicken (or pork) and onion in oil until meat is no longer pink. Add curry paste, coconut milk, ginger, potatoes, pepper, carrots, and chicken stock to pot. Simmer on medium until potatoes are tender, about 15 minutes. Serve with white or jasmine rice.
2 (13.5 oz) cans Coconut Milk
1 can chicken stock
2 lb chicken or pork, cubed
1 tbsp oil
In a large stock pot, cook chicken (or pork) and onion in oil until meat is no longer pink. Add curry paste, coconut milk, ginger, potatoes, pepper, carrots, and chicken stock to pot. Simmer on medium until potatoes are tender, about 15 minutes. Serve with white or jasmine rice.
Crunchy Fish Tacos
24 (about 16 oz) fish sticks or breaded fish fillets
12 yellow corn tortillas
1 small head cabbage, shredded
2 limes
1/2 cup sour cream
2 tsp ground cumin
1/4 tsp cayenne pepper (optional)
Bake fish sticks according to package. Heat tortillas. Mix sour cream, cumin, zest of a lime, tsp lime juice, and cayenne pepper (optional, if you want it spicy) until combined. Assemble taco with 2 fish sticks (or about a 2 oz fish fillet), top with sauce and cabbage.
24 (about 16 oz) fish sticks or breaded fish fillets
12 yellow corn tortillas
1 small head cabbage, shredded
2 limes
1/2 cup sour cream
2 tsp ground cumin
1/4 tsp cayenne pepper (optional)
Bake fish sticks according to package. Heat tortillas. Mix sour cream, cumin, zest of a lime, tsp lime juice, and cayenne pepper (optional, if you want it spicy) until combined. Assemble taco with 2 fish sticks (or about a 2 oz fish fillet), top with sauce and cabbage.
Yakitori (Chicken and Vegetables) Kikkoman Recipe
Ingredients (Makes 6 servings)
1-1/4 cups Kikkoman Teriyaki Baste & Glaze
2 cloves garlic, crushed
1 piece fresh ginger root, grated (4-inch)
1 pound boneless, skinless chicken thighs, cubed
6 leeks, cut into 1/2-inch pieces
Instructions
Cover skewers with water and soak at least 30 minutes. In a medium bowl, mix together the Teriyaki Baste & Glaze, garlic and ginger (reserve 1/4 cup of marinade). Add chicken to the bowl, toss and let marinate in the refrigerator for at least 30 minutes.
Preheat the oven broiler. Thread previously soaked wooden skewers and thread alternately with 2 pieces of chicken and 2 pieces of leeks. Place on a cookie sheet lined with aluminum foil and brush with reserved marinade. Broil for 5 minutes on each side, until chicken is cooked through.
No comments:
Post a Comment