Week of July 17, 2016

Grilled Chicken with Quinoa and Kale salad

Sun - French Toast with berries

Mon Slow-cooker Mushroom Chicken

Tue - Tacos de Carne Asada
Wed - Caprese Linguine
Thur - Teriyaki Meatballs
Fri - Grilled Chicken with Quinoa and Kale Salad

Baked Mushroom Chicken
2 lb (4-6 peices) boneless, skinless chicken breasts
1 can condensed mushroom soup
1 tsp each salt and pepper
1 tsp garlic powder
1 tsp onion powder
1 can full milk
1 tsp each salt and pepper
water as needed
Preheat oven to 350f. In a 9x13 oven safe pan, mix mushroom soup, salt, pepper and seasoning, with milk and 1/2 can full of water until combined. Place chicken in soup mix, making sure not to overlap. Spoon sauce over top to coat, if needed. Bake, covered with foil, for 2-3 hours until fork tender. Keep liquid level up to just below covering meat. Add more HOT water as needed. 
SLOW-COOKER OPTION: Mix ingredients in crock pot and cook on High 6 hour or Low for 8 hours.When chicken is done, take out to thicken sauce if necessary. To thicken sauce, combine 2 tbsp each butter and flour (do not use margarine). Whisk in sauce and boil until it reaches desired thickness. Replace in sauce. Serve immediately. Serve with mashed potatoes and a veggie. (We like seasoned green beans with this).

Tacos de Carne Asada (steak tacos)

2 lb steak cut into thin strips (I like skirt steak or sirlion)
1 tbls taco seasoning (taco seasoning mix: 1 tbls cumin, 1 tbls smoked paprika, 1 tsb chili powder
limes
taco size corn tortillas
Toppings if desired: sour cream, guacamole, cheese, Pico De Gallo, shredded lettuce or cabbage, lime juice
Sprinkle steak with taco seasoning. Grill or cook on grill pan over medium heat until browned and cooked to medium. Heat tortilllas. Serve with toppings.
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
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.

Caprese Linguine

• 1 pound linguine

• 3 tbsp extra virgin olive oil

• 2 cups roasted cherry tomatoes, quartered

• 1 tsp salt

• 1/2 tsp freshly ground black pepper

• 1/4 cup olive oil (good quality, tasting olive oil such as California Olive Ranch Extra Virgin Olive Oil)

• 1/2 cup packed fresh basil leaves, cut into strips

• 6 ounces fresh mozzarella, diced or shredded (about 1 cup) 

• To roast tomatoes:  http://www.foodnetwork.com/recipes/ina-garten/roasted-tomatoes-recipe/index.html . 

• Cook pasta according to package directions. In a large serving bowl, mix all ingredients together. Serve warm.