Mon Grilled Cheese and Tomato Soup
Tue - Beef and Barley Soup
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| Steak Fajitas |
Wed Pork Milanese
Thur Lemon Chicken
Fri Scalloped Potatoes with Ham (see Week of Dec 21 2014)
Sat Waffles with sausage links
Steak Faitas
2 lb steak cut into thin strips (I like skirt steak or sirlion)
1 red bell pepper
1 green bell pepper
1 medium onion
2 garlic cloves, pressed
1/2 tsp cumin
Salt and pepper
limes
Fajita size Flour tortillas
Toppings if desired: sour cream, guacamole, cheese, Pico De Gallo, lime juice
Sprinkle steak with cumin, salt and pepper. Slice steak and vegetables into strips. Zest 1 lime. In a large skillet, heat 1 tbsp veggie oil over medium-high heat. Add the zest and juice of the lime. Cook meat, peppers, onion, and garlic for 7-8 minutes or until the peppers and onions are tender. Serve with warmed tortillas and toppings.
Grilled Cheese and Soup
8 slices of bread
16 slices of cheese (I like cheddar or american)
butter, softened OR mayo OR margarine
1 can Campbell's Condensed Tomato Soup (made according to directions with water)
Goldfish crackers for soup (optional)
Lightly butter both sides of bread. Place 2 pieces of cheese on 4 of the bread slices. Top cheese with another slice of bread. move to a large non-stick skillet. Cover and cook on medium for 5-10 or until the bottom piece turns golden brown. Uncover. Turn sandwiches over and cook until golden brown on other side, about 3 minutes. Serve hot with hot soup. Serves 4.
Beef and Barley Soup
1 tbsp olive oil
1 lb beef stew meat
salt and freshly ground black pepper
1 cup (1/2-inch) diced carrots (4 carrots)
1/2 cup chopped yellow onion
1 cup (1/2-inch) diced celery (2 stalks)
2 garlic cloves, pressed
3 bay leaves
32 oz beef broth
2 cups water
1 cup pearled barley
1 tbsp Worcestershire Sauce
Directions
1. Heat the olive oil in a large pot or Dutch oven. Add the beef, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, turning over when the meat no longer sticks to the pan, for 10 minutes until browned all over. Remove with a slotted spoon and put on a plate/bowl.
2. Add carrots, onion, celery, and garlic to the fat in the pot and cook over medium heat, stirring occasionally, for 10 minutes, until the vegetables start to brown. Add the bay leaves. Return the meat to the pot and add the broth, water, Worcestershire sauce, 1 teaspoon of salt, and 1 teaspoon of pepper. Raise the heat and bring to a boil. Lower the heat, cover, and simmer for 1 hour. Discard the bay leaves, and skim off the fat.
3. Meanwhile, bring at least 4 cups of water to a boil and add the barley. Simmer uncovered for 30 minutes, drain, and set aside.
4. After cooking beef and veggies for an hour, add the barley and simmer for 15-20 minutes, or until tender. Taste, add salt and pepper if necessary. Serve hot.
Pork Milanese
http://www.foodnetwork.com/recipes/giada-de-laurentiis/pork-milanese-recipe.html
serving with Pasta-Roni Parmesan noodles, prepared according to directions.
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| Lemon Chicken |
Lemon Chicken
Ingredients:
vegetable oil to cover bottom of large skillet
2 boneless chicken breasts, sliced into 1 inch cubes
Salt and pepper
Breading:
¼ cup corn starch
1 cup panko bread crumbs
1 egg and ½ cup milk beat together.
Sauce:
4 teaspoons cornstarch, mixed with 4 teaspoons water
1 lemon, juice and zest
3 tablespoons light brown sugar
3 tablespoons rice wine vinegar
1/4 cup chicken stock
Directions
Set up breading station for chicken. Sprinkle chicken with salt and pepper. Cover each piece in corn starch, then egg mix, then panko.
In the large non-stick skillet, heat oil over medium high heat. Add to pan. In a sauce pan, stir together juice, zest, sugar, vinegar and chicken stock and bring to a simmer. Stir in cornstarch mixture and bring liquid to a simmer. Simmer until reduced. Serve over chicken.
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