Week of March 2021

Mon - Eating out for my birthday!

Tue - Nachos

Wed - Meatloaf

Thur - Veggie Fried Rice

Fri - Chicken Cacciatore and Spaghetti

Nachos
10 to 20 oz corn tortilla chips
1 (16 oz) can black beans
1 (7 oz) can Mexican-style corn
2-3 cups shredded Mexican blend cheese
1 cup chunky salsa

Nachos with Salad

Nachos No Salad

• 1 cup sour cream
• 1 cup green onion, chopped
• 1 tomato, diced
• 1 cup shredded lettuce or cabbage
• Layer chips, beans, corn, salsa and cheese on a baking sheet. Bake 5-10 minutes at 425 in the toaster oven (or standard oven) until warm and the cheese is melted. Top with green onion, tomato, cabbage and dollops of sour cream (toppings optional).
• 
  
• Vegetable Fried Rice

  

  Fried Rice, Egg Roll, Ragoon

  1 bag Vegetable Stir-Fry Mix, 16 Oz, (I like Sugar Snap Pea Mix, you can use any you prefer.)
  3 cups cooked white rice
  1 tbsp rice wine vinegar
  1/4 cup soy sauce
  1 tbsp sesame oil
  1/2 cup peas and carrots frozen mix
  2 eggs
  Scramble eggs, cook. Warm up carrots and peas and veggie mix. In a non-stick skillet heat oil, vinegar and soy sauce on high - med-high. Add in rice. Stir until incorporated. Stir in eggs and veggies. Serve.
  
  
  Meatloaf (my oven recipe)
  2 lb 15% - 7% fat ground beef 
  1-1/2 cups bread crumbs 
  2 eggs, beaten
  2 tsp Worcestershire Sauce
  1 tsp each salt and freshly ground pepper
  1 tsp garlic powder OR 2 cloves fresh garlic pressed
  Sauce Topping: 1/4 cup ketchup, 1 tbsp BBQ sauce, 2 tbsp brown sugar. Mix together in a small mixing bowl until smooth.
  
  
  Mix beef, 1 cup bread crumbs, eggs, and seasonings in a large mixing bowl with a fork or by hand. Keep adding bread crumbs until the mixture holds together when made into a ball.
  Put in a meatloaf pan with holes to allow the grease to dip out. Bake at 350F 1-1 1/2 hours or until middle is no longer pink and reaches 160F in the middle. If desired, spread the sauce topping over the meatloaf (dab off excess grease, if necessary) and leave in oven for 10 minutes.

Chicken Cacciatore

Ingredients

4 chicken breast halves (bone in, skin on)

1 tsp each salt and freshly ground black pepper

1 medium onion, thinly sliced

1 red bell pepper, thinly sliced

1 tbsp capers

2 carrots, sliced

1/2 pound white mushrooms, thinly sliced

2 garlic cloves, pressed

1/2 cup dry red wine

1/2 cup chicken broth

1 (14 1/2-ounce) can diced tomatoes in juice

1/2 teaspoon dried oregano

1/8 teaspoon red pepper flakes or more to taste

Directions

Rinse the chicken and pat dry with paper towels. Brown chicken in 2 tbsp oil in an oven safe pot. Remove chicken after skin is browned. Add veggies to pot and cook for 5 minutes or until onions are soft. Place chicken back and add other ingredients. Bring to boil then set in a 350F oven for 2 hours, or until chicken is fork tender. Serve with pasta.

Slow cooker directions: Place ingredients in Slow Cooker. Cook on High for 6 hours, stirring occasionally and checking fluid level. If the liquid gets too low, add more broth.