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Tuesday, September 15, 2009
Wednesday, September 2, 2009
Chicken Mole Enchiladas
1 jar Dona Maria Mole
2 chicken breasts
1 package soft taco-size tortillas (I use whole wheat)
Shredded parmesan cheese
Poach & shred the chicken breasts. I put some garlic in the water while poaching. Reserve the broth from poaching. Empty the mole into a pot, and 4 jars of broth or water per instructions on the jar. Heat, stirring constantly. Once the mole paste is fully dissolved, add the shredded chicken and simmer for a while.
In 6-8 tortillas, place some chicken mole mixture into the tortilla using a slotted spoon to allow sauce to drain back into pot. Roll tortillas like a burrito and place in 9x13 pan. Preheat oven to 350. Spread remaining mole sauce on enchiladas and top with shredded parmesan. Bake approximately 20 minutes – cheese should be melted and enchiladas heated through.
2 chicken breasts
1 package soft taco-size tortillas (I use whole wheat)
Shredded parmesan cheese
Poach & shred the chicken breasts. I put some garlic in the water while poaching. Reserve the broth from poaching. Empty the mole into a pot, and 4 jars of broth or water per instructions on the jar. Heat, stirring constantly. Once the mole paste is fully dissolved, add the shredded chicken and simmer for a while.
In 6-8 tortillas, place some chicken mole mixture into the tortilla using a slotted spoon to allow sauce to drain back into pot. Roll tortillas like a burrito and place in 9x13 pan. Preheat oven to 350. Spread remaining mole sauce on enchiladas and top with shredded parmesan. Bake approximately 20 minutes – cheese should be melted and enchiladas heated through.
Thursday, August 27, 2009
Thursday Dinner/Friday Lunch
I cheated a little on this one - had leftovers for Thursday dinner.
Italian Vegetable & Ham Soup
Dice 3 small carrots and 3 red potatoes. Place in crock pot.
Add 1-2 minced garlic cloves, plenty of basil, 3 bouillon cubes (chicken or beef as desired), Cavender's, ground pepper, 1 16 oz can of undrained kidney beans, 3 cups water, and 8 oz cubed cooked ham. Cook on low for several hours. Add another 8 oz cubed cooked ham and 1 14 oz can stewed undrained tomatoes. Cook another 15-30 mins on high.
Add grated parmesan or romano cheese on soup to taste.
Italian Vegetable & Ham Soup
Dice 3 small carrots and 3 red potatoes. Place in crock pot.
Add 1-2 minced garlic cloves, plenty of basil, 3 bouillon cubes (chicken or beef as desired), Cavender's, ground pepper, 1 16 oz can of undrained kidney beans, 3 cups water, and 8 oz cubed cooked ham. Cook on low for several hours. Add another 8 oz cubed cooked ham and 1 14 oz can stewed undrained tomatoes. Cook another 15-30 mins on high.
Add grated parmesan or romano cheese on soup to taste.
Wednesday Dinner/Thursday Lunch
Shrimp & Tofu Stir-Fry over Rice
Dice and marinate firm tofu in mixture of chili garlic sauce, sweet & sour dipping sauce/marinade, and teriyaki sauce overnight. After marinating overnight, mix in half pound small cooked shrimp, marinate through work day.
Brown rice - mix using previous instructions, cook until done, set aside (preferably long enough to cool).
Using wok, add light amount of olive oil and saute 1 clove garlic. When garlic is just fully sauteed, add tofu/shrimp mixture. Cook until tofu just starts to brown. Add grilled vegetables from previous recipe and cooked rice. Stir frequently over medium heat until done.
Serve with soy sauce.
Dice and marinate firm tofu in mixture of chili garlic sauce, sweet & sour dipping sauce/marinade, and teriyaki sauce overnight. After marinating overnight, mix in half pound small cooked shrimp, marinate through work day.
Brown rice - mix using previous instructions, cook until done, set aside (preferably long enough to cool).
Using wok, add light amount of olive oil and saute 1 clove garlic. When garlic is just fully sauteed, add tofu/shrimp mixture. Cook until tofu just starts to brown. Add grilled vegetables from previous recipe and cooked rice. Stir frequently over medium heat until done.
Serve with soy sauce.
Tuesday Dinner/Wednesday Lunch
Gardenburger with tomato-basil salsa, sprouts, feta
Grilled vegetables with feta
Portabella Gardenburger - use light amount of olive oil, preferably sprayed, on a pan, cook burger 5 minutes on each side.
Tomato-basil salsa - dice tomato, mix with fresh or dried basil in a bowl.
Grilled vegetables - dice yellow squash, zucchini, red potatoes, yukon gold potatoes, red pepper, orange pepper. Toss in olive oil, fresh ground pepper, and Cavender's. Cook potatoes in microwave until tender. Using grill basket, cook all vegetables over high heat grill for 5 minutes, then stir and cook over low heat until completely cooked through.
Serve burger without bun - top with sprouts, then salsa, then feta. Add feta on top of vegetables as desired.
Grilled vegetables with feta
Portabella Gardenburger - use light amount of olive oil, preferably sprayed, on a pan, cook burger 5 minutes on each side.
Tomato-basil salsa - dice tomato, mix with fresh or dried basil in a bowl.
Grilled vegetables - dice yellow squash, zucchini, red potatoes, yukon gold potatoes, red pepper, orange pepper. Toss in olive oil, fresh ground pepper, and Cavender's. Cook potatoes in microwave until tender. Using grill basket, cook all vegetables over high heat grill for 5 minutes, then stir and cook over low heat until completely cooked through.
Serve burger without bun - top with sprouts, then salsa, then feta. Add feta on top of vegetables as desired.
Monday Dinner/Tuesday Lunch
Whole wheat spaghetti with mushroom sauce
Steamed broccoli
1 package whole wheat spaghetti
1 can Hunt's spaghetti sauce
1 package mushrooms
1 head broccoli
Heat some olive oil in a pan, mince and saute 1-2 cloves garlic. Add spices as desired before garlic starts to brown. Slice & add mushrooms, saute. Add sauce, simmer.
Cook spaghetti, cut florets from stem and steam broccoli.
Serve.
Steamed broccoli
1 package whole wheat spaghetti
1 can Hunt's spaghetti sauce
1 package mushrooms
1 head broccoli
Heat some olive oil in a pan, mince and saute 1-2 cloves garlic. Add spices as desired before garlic starts to brown. Slice & add mushrooms, saute. Add sauce, simmer.
Cook spaghetti, cut florets from stem and steam broccoli.
Serve.
Sunday Dinner/Monday Lunch
Baked Salmon
Red Potatoes
Steamed Vegetables
Brown Rice Pilaf
Quarter potatoes, toss with olive oil, garlic, rosemary, cover with foil and bake at 425 until well cooked. Remove foil 10 minutes before done. Add crumbled feta while cooling.
Coat salmon with olive oil, garlic, and Cavender's greek seasoning, cover with foil and bake @350 until just done. Do not overcook.
Steam vegetables (Costco frozen mix)
In pot, stir 1 cup rice, 2.5 cups water, olive oil, salt, and two boullion cubes. Let mixture rest for 15 minutes. Bring to boil, stirring constantly. Reduce heat, cover, and simmer for 35 minutes. Dice two tomatoes and stir into rice along with some Cavender's.
Red Potatoes
Steamed Vegetables
Brown Rice Pilaf
Quarter potatoes, toss with olive oil, garlic, rosemary, cover with foil and bake at 425 until well cooked. Remove foil 10 minutes before done. Add crumbled feta while cooling.
Coat salmon with olive oil, garlic, and Cavender's greek seasoning, cover with foil and bake @350 until just done. Do not overcook.
Steam vegetables (Costco frozen mix)
In pot, stir 1 cup rice, 2.5 cups water, olive oil, salt, and two boullion cubes. Let mixture rest for 15 minutes. Bring to boil, stirring constantly. Reduce heat, cover, and simmer for 35 minutes. Dice two tomatoes and stir into rice along with some Cavender's.
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