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WEEK 1

Teriyaki Meatballs

*Makes about 26 meatballs, I cut this recipe in half for my family of 4.

Meatballs:
2 pounds ground beef (at least 90% lean)
2 eggs
2/3 cup bread crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
3 tablespoons milk

Sauce:
1/2 cup soy sauce
1 3/4 cups water
1 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 cup packed brown sugar
2 tablespoons honey

3 tablespoons cornstarch
1/2 cup cold water

For the sauce, in a medium bowl mix the soy sauce, 1 3/4 cups water, ginger,
garlic powder, brown sugar, honey and cornstarch together. In a separate
small bowl, dissolve the cornstarch into the 1/2 cup cold water. Set both
bowls aside.
For the meatballs, in a large bowl, combine all the meatball ingredients
except for the ground beef and mix well. Add the ground beef and mix until
combined. Form ground beef mixture into 1 to 1 1/2-inch meatballs. In a 12-
inch nonstick skillet, heat two tablespoons oil over medium heat until the oil
is rippling and hot. Add the meatballs to the hot skillet and brown on all
sides, turning with a pair of tongs. The meatballs don't need to be completely
cooked through, just equally browned on all sides.
When the meatballs have browned, pour the sauce ingredients over the
meatballs and gently turn the meatballs to coat them in the sauce. Heat the
sauce until just simmering and add the cornstarch/water mixture, carefully
mixing so as not to break apart the meatballs as you combine the cornstarch
mixture with the teriyaki sauce. Simmer the meatballs and sauce over
medium heat, maintaining a constant simmer but not cooking at too high of a
boil, until the meatballs are cooked through and the sauce is thick and
smooth (if the sauce becomes overly thick, add a tablespoon of water at a
time to thin), about 10-15 minutes, turning the meatballs every two or three
minutes to ensure even cooking. Serve over rice or couscous.

Recipe Source: My Kitchen Cafe (www.mykitchencafe.blogspot.com)

Shrimp Tacos

Shrimp Taco Sauce:


1/2 Cup Mayo
1 ½ tablespoons Sugar
1 ½ tablespoons Rice Vinegar
1 tablespoon Melted Butter
¼ teaspoon Paprika
1/8 teaspoon garlic powder
Mix all ingredients together.

I buy popcorn shrimp (freezer section of most grocery stores) and heat it up
in the oven. While it is heating, prepare the sauce, cut some cabbage, and
heat up flour tortillas. We garnish our tortillas with shrimp, cabbage, cheese,
and the sauce.

Honey Lime Chicken Enchiladas

6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoons chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (I used 3 small chicken breasts)
8-10 flour tortillas
1 pound Monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream (to lighten them up, I have substituted sour cream with
good results)

Mix the first four ingredients and toss with shredded chicken. Let it marinate
for at least 1/2 hour (I tossed mine together in a Ziploc bag in the morning
and let it sit in the refrigerator all day). Pour about 1/2 cup enchilada sauce
on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and
shredded cheese, saving about 1 cup of cheese to sprinkle on top of
enchiladas. Mix the remaining enchilada sauce with the cream and leftover
marinade. Pour sauce on top of the enchiladas and sprinkle with cheese.
Bake at 350 degrees for 30 minutes until brown and crispy on top.

Recipe Source: My Kitchen Cafe (www.mykitchencafe.blogspot.com)

Bacon Cheeseburgers

I always prepare the bacon and burgers early in the morning. Cook the bacon
on the stove, and shape ground beef into patties. I like to refrigerate the
patties, they stick together better. Cook on grill and garnish with Bacon,
Cheese, Lettuce, Tomato, Pickles and Ketchup.

BBQ Chicken & Mashed Potatoes

I set out chicken early and marinate it in orange juice. This makes it nice and
tender in the middle. I sprinkle garlic, salt, and a little bit of onion on both
sides then throw it on the hot grill. Lather on the BBQ Sauce, flipping about
every 3 minutes until chicken is cooked.

Baked Garlic Mashed Potatoes


*Serves 6

5 pounds russet, red or yukon gold potatoes, peeled and cut into 1-inch cubes
8 ounces light or regular cream cheese
3-4 green onions, chopped
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon freshly ground black pepper
4 tablespoons butter
1 cup whipping cream

Preheat the oven to 375 degrees. Lightly grease a 9X9-inch baking dish and
set aside.
Place the cut potatoes in a large pot and cover with water by one inch. Add 1
teaspoon salt and boil the potatoes for about 10 minutes or until they are
tender.

Drain the potatoes and return them to the pot. Mash them a few times and
add the rest of the ingredients. Mash and mix well to desired consistency.
Scoop the potatoes into the prepared baking pan. Dot with 1-2 tablespoons
butter. Bake for 20-25 minutes until the potatoes are lightly browned on top
and heated through.

Recipe Source: My Kitchen Cafe (www.mykitchencafe.blogspot.com)


WEEK 2
Glazed Mini Meatloaves & Rolls

*Makes 7-8 mini meatloaves.

Meatloaves:
17-20 saltine crackers, crushed fine (about 2/3 cup)
1/4 cup whole milk
1/3 cup minced fresh parsley
3 tablespoons Worcestershire sauce
1 large egg
1 1/2 tablespoons Dijon mustard
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 pounds ground meat (I used a combination of lean ground chuck and
lean ground pork)
2 teaspoons oil (I used canola oil)

Glaze:
1/2 cup ketchup
1/4 cup packed light brown sugar
4 teaspoons cider vinegar

Adjust an oven rack to the middle position and heat the oven to 425 degrees.
Stir cracker crumbs, milk, parsley, Worcestershire sauce, egg, mustard,
onion powder, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper
together in a large bowl. Add ground meat and combine until uniform.
Shape mixture into oval loaves (I doubled the recipe and got 10 mini loaves,
so when I make the recipe without doubling it, I plan to shape into at least 5
loaves – they were definitely big enough to be perfectly filling!).

Heat oil in 12-inch nonstick skillet over medium heat until the oil is rippling.
Add meatloaves (without letting them touch sides) and brown well on one
side, 3-5 minutes. Carefully flip loaves over and tidy up edges using a
spatula (I didn’t need to do this – my meatloaves managed to hold their
shape really well). Brown on this side for another 2-3 minutes.
Meanwhile, mix glaze ingredients together until smooth. Transfer mini
meatloaves to a foil-lined baking pan and spoon the glaze over the top of
each meatloaf. Bake for 18-20 minutes, until the center of the loaf registers
160 degrees on an instant-read thermometer (or do like I do and cut one of
the little babies open and if it looks done – pull ‘em out of the oven!).

Recipe Source: My Kitchen Cafe (www.mykitchencafe.blogspot.com)

Lion House Dinner Rolls

*Note: The recipe calls for active dry yeast. I always use instant yeast
because that's what I have on hand. To use instant yeast, cut down the
amount of yeast to 1 1/2 tablespoons and then there is no need to proof the
yeast in the water. Instead, add the yeast and water together with the
following ingredients in the recipe and proceed with the directions.

*Makes about 2 dozen rolls

2 tablespoons active dry yeast


2 cups warm water
1/3 cup sugar
1/3 cup butter, softened
1 egg
2 1/2 teaspoons salt
2/3 cup nonfat dry milk
5-6 cups flour

In a large bowl, combine the yeast and water. Let stand 5 minutes (no need
to do this if using instant yeast - just add the yeast and water together with
the other ingredients). Add sugar, butter, salt, dry milk, 2 cups flour and egg.
Beat together until very smooth. Add remaining flour gradually (about 1/2
cup at a time) until a soft but not sticky dough is formed. Knead the dough
for at least five minutes if using an electric mixer and for at least 10 minutes
if mixing the dough by hand. When the dough is smooth, supple and elastic,
place it in a lightly greased large bowl covered with greased plastic wrap and
let it rise until doubled.

Separate the dough into two portions. Roll each section out to an 11X14-
inch rectangle. Brush the top with melted butter. Using a pizza cutter or
sharp knife, cut the dough into two pieces, the long way (see photos below).
Then slice the dough into five or six strips across so you end up with 10 to
12 small rectangles. Roll each small rectangle up like a snail and place on a
silpat-lined or lightly greased baking sheet with the roll resting on it's open
edge. Repeat with the second portion of dough.

Cover the rolls with lightly greased plastic wrap and let them rise until
doubled. Bake at 375 degrees for 12-14 minutes until they are nicely
browned.

Recipe Source: My Kitchen Cafe (www.mykitchencafe.blogspot.com)

Breakfast & Buttermilk Syrup

This is one of my family’s favorites! We cook up waffles, bacon, sausage,


scrambled eggs with cheese and syrup!

Buttermilk Syrup

1 ½ cups white sugar


¾ cup buttermilk
½ cup butter
2 tablespoons corn syrup
1 tablespoons baking soda
2 teaspoons vanilla extract

In a saucepan, stir together the sugar, buttermilk, butter, corn syrup, and
baking soda. Bring to a boil, and cook for 7 minutes. Remove from the heat,
and stir in the vanilla.

Tuna Melts

My husband ate these all the time growing up. They are nice and simple.
Open a can of tuna and mix it together with some garlic powder and salt.
Add about ¼ cup of mayo and mix together. Heat a skillet and butter 2
pieces of bread. Put one piece in the skillet butter side down, put tuna on top
of bread and graded cheddar cheese on top of tuna. Top with other piece of
bread and flip to toast both sides while heating the tuna and melting the
cheese.

Chicken Alfredo & Garlic Bread

I keep this recipe simple and pick up a can of Alfredo sauce from the store.
Cook my chicken on the grill, boil a pan of noodles and poor the sauce over
the two. Sometimes I throw in a few sundried tomatoes also.

For the garlic bread I just spread butter over pieces of bread and sprinkle
them with garlic and Parmesan cheese then broil it in the oven for about 3
minutes.

Potato Tacos & Salsa

Tacos:

We love potato tacos; I have taught myself how to make them. I prepare
some mashed potatoes, sometimes I will even use a garlic mashed potato
recipe. I typically do this ahead of time. Heat oil in a large skillet, make sure
the grease is hot. Take a corn tortilla and fill it with the mashed potatoes,
fold it into a taco and place in the grease, flip it cooking both sides and
remove from pan. Garnish with cut cabbage, Mexican Crumbling Cheese (I
use the brand Verole Queso Fresco), and Valentina Mexican Hot sauce. Both
of these items can be found at most typical grocery stores.

Salsa:

1 tablespoon white vinegar


1 tablespoon sugar
1 teaspoon salt
2 whole limes squeezed
2 whole jalapeno peppers
1 whole green pepper
2 bunches of cilantro
8 red Roma tomatoes
2 cloves of garlic minced
½ large onion
2 28 oz cans diced tomatoes
1 4 oz can diced jalapenos
2 4 oz cans green chilies

Mix all ingredients together in a food processor. This is a large recipe and if
you do not cut it in half, you will have to blend it together in stages.
WEEK 3

Cowboy Dinner
*Serves 6-8

Beef Mixture:
2 pounds lean ground beef
1 medium yellow onion, diced
1 teaspoon salt
1/2 teaspoon black pepper
1 cup frozen corn kernels
1 1/2 cups salsa (jarred or homemade)
1 can (15 ounce) black, pinto or white beans, rinsed and drained
1 cup shredded cheddar cheese

Cornbread Topping:
½ cup cornmeal
1 ½ cup flour
1/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
1/3 cup oil
2 eggs, beaten
1 ¼ cup milk

Preheat the oven to 375. Lightly grease a 9X13-inch pan and set aside.
In a large 12-inch skillet, brown the ground beef and onion, adding the salt
and pepper, over medium-high heat until the beef is no longer pink. Drain
the grease from the pan. Stir in the corn, salsa, and beans. Pour the beef
mixture into the prepared 9X13-inch baking pan and set aside.
For the cornbread, combine the cornmeal, flour, sugar, baking powder and
salt in a medium bowl. Make a well in the center and add the oil, beaten
eggs and milk. Whisk together until just moistened and no dry spots remain.

Sprinkle the cheese over the beef mixture and pour the cornbread batter over
the cheese and beef mixture. Gently spread the cornbread to the edges of the
pan, evening it out over the top of the casserole.

Bake for 40-45 minutes until the edges are bubbly and a toothpick inserted
into the center of the cornbread comes out clean or with a few moist crumbs.
Let the casserole stand for 10 minutes before serving.

Recipe Source: My Kitchen Cafe (www.mykitchencafe.blogspot.com)

Crockpot Lasagna & Breadsticks

Lasagna:

1 lb ground beef
1 onion chopped
2 garlic cloves, smashed
1 (28 once) can tomato sauce
1 (6 ounce) can tomato paste
1 ½ teaspoon salt
1 teaspoon dried oregano
12 ounces cottage cheese
½ grated parmesan cheese
12 ounces lasagna noodles, uncooked
16 oz shredded mozzarella cheese

Brown ground beef, onion and garlic in fry pan. Add tomato sauce, tomato
past, salt, and oregano. Cook long enough to get it warm. Spoon a layer of
meat sauce onto the bottom of a slow cooker. Add a double layer of
uncooked lasagna boodles (break to fit) and top with cheese. Repeat the
sauce, boodles and cheeses until all are used up. Cover and cook on low for
4 to 5 hours.

Recipe Source: Food.com Crock Pot Lasagna Recipe

Breadsticks:

24 Rhodes Dinner Rolls, thawed but still cold


1/2 cup butter
1/2 cup Parmesan cheese (I like fresh best)
garlic salt

Thaw 24 Rhodes dinner rolls. It's best when they are still cold but
completely thawed. Place cheese onto separate plate. Roll each roll into an
approximately 6"breadstick. Melt 1 stick butter. Place melted butter on
11x17 baking sheet and coat entire surface with butter. Roll each breadstick
in the butter. Next roll each buttered breadstick in parmesan cheese. Place
breadstick on baking sheet in 2 rows of twelve each. Sprinkle with garlic
salt, if desired. Cover with plastic wrap. Let rise until double in size.
Remove wrap and bake at 350 degrees for 20 minutes or until golden brown.

Recipe Source: The Sisters café. (thesisterscafe.com)

Chicken Cordon Bleu


3 whole chicken breasts, bonesless, skinless
1 lb thinly sliced ham
16oz swiss cheese (I used 8oz sliced package-just cut the slices in half)
8oz cream cheese (I used low fat)
2 1/2 cup hot water (I used chicken broth instead)
3 Tbsp granulated chicken bouillon (if using broth omit this)
1/2 cup white cooking wine
1/2 tsp salt
1/2 tsp pepper
1/2 cup butter (I cut this down by a couple tablespoons)
3 cups seasoned dry bread crumbs
toothpicks

Preheat oven to 350. Slice each chicken breast in half, cutting down the
middle. Divide each half cutting through diagonally from side to side into
three very thin pieces. Between two sheets of wax paper (or inside one
gallon sized ziploc bag) tenderize the pieces on both sides using a meat
mallet. Cut the swiss cheese into 1/2″ x 2″ cubes. Lay the chicken flat, place
a slice of ham on the chicken and a cheese cube. Roll up chicken with ham
and cheese, pierce with a toothpick through the middle to hold its shape.
Place each chicken roll side by side in a 9 x 13″ pan. If there is excess
cheese, cut into cubes and place in the pan between the rolls of chicken.
Sprinkle salt and pepper over the chicken. In blender combine cream cheese,
water, bouillon and cooking wine, puree. Pour the sauce over the chicken
rolls. Toss bread crumbs in melted butter and spread over chicken and sauce
Cover with aluminum foil. Bake for 45-55 minutes. Makes 18 cordon Blue
Rolls.

Recipe Source: The Sisters Café. From the Gathering of Friends vol 2
(thesisterscafe.com)

Crispy Chicken Wraps


**To prevent the wraps from unrolling during cooking, be sure to start them
seam-side down in step 3.

1/3 cup mayonnaise, light or regular


1/4 cup chopped fresh cilantro
3 scallions, sliced very thin
2 celery ribs, chopped fine (I omitted these due to my husband’s non-celery
preference)
2 tablespoons sour cream, light or regular
2 teaspoons hot sauce (this does not make them spicy but adds great flavor!)
1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces
(about 3 cups)
2 cups shredded cheddar cheese (the sharper the better, in my book)
4 (12-inch) flour tortillas

Whisk the mayonnaise, cilantro, scallions, celery, sour cream and hot sauce
in a large bowl. Add chicken and toss to combine. Sprinkle cheese over
tortillas, leaving 1/2-inch border around edges, then arrange chicken mixture
down the center of each tortilla. Roll stuffed tortillas, leaving edges open.
Spray the tortillas all over with cooking spray. Heat a large non-stick skillet
(or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side
down, in pan and cook until golden brown and crisp, about 2-3 minutes per
side. Transfer to a plate and repeat with remaining wraps. Serve.

Recipe Source: My Kitchen Cafe (www.mykitchencafe.blogspot.com)


Home Made Pizza

Pizza Dough:

*Makes 2 12-inch pizzas or 1 large 16 to 18-inch pizza

1 1/4 cups warm water


2 teaspoons instant yeast
2 tablespoons sugar
1 tablespoon honey
1 tablespoon olive oil
2 teaspoons salt
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour

Make the dough the night before or early the morning on the day you want
to make the pizza. In a large mixing bowl (or in the bowl of a stand mixer),
mix the water, yeast, sugar, honey and oil. (If using active dry yeast,
increase the amount of yeast to 2 3/4 teaspoons and proof the yeast in the
water until foamy before mixing in the sugar, honey and oil.) Then mix in 1
cup flour and the salt. Continue mixing in all the remaining flour until you
get a nice, soft dough. Knead until dough is soft and smooth, about 10
minutes by hand or 5 minutes with a stand mixer.

Shape the dough into a ball and place in a lightly greased bowl and cover
tightly (with a lid or plastic wrap). Place the dough in the refrigerator to
slowly rise until three hours before baking. Three hours before baking,
remove the dough from the refrigerator and let it come to room temperature,
keeping it lightly covered.

45-60 minutes before baking, move the rack to the lowest position in the
oven, place the pizza stone on it and preheat the oven to 500 degrees. Don't
be nervous about a hot oven! I used to be scared to death to cook anything
above 400 degrees but I promise 500 degrees is the only way to go when
cooking pizza. If your oven is a bit sketchy at that temperature, bake at 475
degrees. Also, I think a pizza stone makes all the difference in good versus
great pizza.

Here's a few different methods for making great pizza:


Pizza Paddle/Peel: I have a wooden pizza paddle, which I sprinkle with
cornmeal and place the pizza dough on. I layer my toppings on the dough
and slide the dough quickly onto the hot pizza stone. After about 8 or 9
minutes, the pizza is baked to perfection and I slide it onto a cutting board to
slice and eat.

Alternative Pizza Paddle/Peel: If you don't have a pizza paddle, you can use
the underside of a baking sheet (I use an 11X17 size) or a large cutting board
as a makeshift pizza paddle. Cover it lightly with cornmeal, flour or
parchment paper, make your pizza on the floured baking sheet or cutting
board and gently slide the pizza off of the makeshift paddle onto the baking
stone when ready to bake (if using parchment paper, you can let the
parchment paper slide onto the baking stone with the pizza). Bake for 8-9
minutes until the crust is nicely browned. Retrieve the pizza with a pair of
tongs or a spatula and slide the baked pizza quickly onto a waiting cooling
rack.

Rimmed Baking Sheet: If you currently bake pizzas using cornmeal on a


pizza paddle, you'll know how messy it can be - cornmeal everywhere. In
fact, right now, my oven is in serious need of a good vacuuming. So,
ofttimes, I'll still preheat my baking stone like normal and instead of using
my wooden pizza paddle, I stretch the dough into an irregular shape on a
lightly greased rimmed baking sheet (I don't worry about pressing it into the
corners to give it a rustic look), add the toppings, and slide the entire baking
sheet on the pizza stone to bake. Bake the pizza for 9-10 minutes until the
crust is nicely browned. This method still browns the crust nicely - and
while you don't get the extremely authentic crispy pizza crust, it is still
mighty delicious and I can make more pizza at once rather than sliding them
one at a time onto the baking stone.

The Best Pizza Sauce:


*Makes enough for 2 16-18 inch pizzas

1 (14.5 ounce) can diced tomatoes


1 small can tomato paste
1 teaspoon sugar
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon garlic salt
pinch of red pepper flakes (optional)

Combine all ingredients in food processor or blender and blend until desired
consistency. All the seasonings can be modified depending on taste - add
what you like!

Recipe Source: My Kitchen Cafe (www.mykitchencafe.blogspot.com)


WEEK 4

Teriyaki Chicken
4 boneless, skinless chicken breast
¾ cup sugar
½ cup soy sauce
1 teaspoon ginger
1 dash garlic powder
½ onion, diced
1 ½ teaspoon lemon juice

Put chicken in a baking dish. Mix remaining ingredients. Pour sauce over
chicken. (You can cover it and let it marinate for a deeper flavor, or bake it
immediately.) Cover dish with foil. Bake at 325 for 60 minutes. Bake ½
hour, then turn over and bake ½ hour on the other side.

Recipe Source: Northridge Favorites cookbook, Sondra Ostler

Hot Dogs

This one is simple… throw some hot dogs (our favorite are Heber National)
on the grill and garnish with sauerkraut, ketchup, and mustard.

BBQ Chicken Braid

*Note: the amounts of chicken, onions, barbecue sauce, and cheese in the
recipe can be altered based on your preference - simply add more or less to
your liking.
*Makes 2 large braids

1 recipe French Bread Rolls (found below)


2 cups shredded, cooked chicken
1 red onion, sliced into thin half moons
1 1/2 cups barbecue sauce
1 cup shredded mozzarella cheese
1 cup shredded sharp cheddar cheese

Rolls:
1 1/2 cups warm water
3/4 tablespoon instant yeast (or 1 tablespoon active dry yeast)
2 tablespoons granulated sugar
2 tablespoons canola oil
1 teaspoon salt
4 cups all-purpose flour, give or take a few tablespoons

In the bowl of a stand mixer or in a large bowl by hand, combine the warm
water, yeast, sugar, oil, salt and 2 cups of the flour (if you are using active
dry yeast instead of instant yeast, let the yeast proof in the warm water and
sugar for about 3-5 minutes until it is foamy and bubbly before adding the
oil, salt and flour). Begin mixing and continue to add the rest of the flour
gradually until the dough has pulled away from the sides of the bowl. Judge
the dough not by the amount of flour called for in the recipe but in how the
dough feels. The dough should be soft and smooth but still slightly tacky to
the touch.

Knead the dough in the stand mixer or by hand until it is very smooth and
elastic, about 5 minutes in a stand mixer or 8-10 minutes by hand. Lightly
spray a large bowl with cooking spray and place the dough in the bowl.
Cover the bowl with lightly greased plastic wrap. Let the dough rise until it
has doubled (this usually takes about an hour).

Preheat the oven to 400 degrees.

After the French bread roll recipe has gone through the first rise, split the
dough into two parts. Lightly cover one portion and set aside. Roll the other
portion into about an 11X17-inch rectangle (I roll mine out directly on a
silpat liner to make for easy transfer to the baking sheet and oven). Using a
pizza cutter or knife, cut 1-inch wide strips in towards the center, starting on
the long sides. There should be a solid strip about 3 inches wide down the
center, with the cut strips forming a fringe down each side. Spread half of
the barbecue sauce down the center strip. Top with the chicken, onions and
cheese. Fold the side strips over filling, alternating strips from each side and
pressing them into the dough on the opposite side, forming a braid. Pinch or
twist to seal.

Place the braid on a lined baking sheet (or simply transfer the silpat liner to a
baking sheet) and let rest for 15 minutes. While it is resting, follow the same
steps above for the second portion of dough. Bake the first braid for 15-20
minutes (while the second braid is resting), until golden brown and bread is
baked through.Remove from oven and bake the second braid.

Let the braids rest for 5 minutes. Using a serrated knife, cut braid into
sections and serve warm.

Recipe Source: My Kitchen Cafe (www.mykitchencafe.blogspot.com)

Spaghetti

Homemade Spaghetti Sauce:


3 tablespoons olive oil
2 cups onion, chopped and divided
1 red pepper, coarsely chopped
2 pounds hamburger (at least 90% lean)
5 cloves garlic, finely chopped
1 12 oz. can tomato paste
1 teaspoon kosher salt
1 teaspoon black pepper
3 teaspoons dried oregano
3 teaspoons dried basil
1 1/2 teaspoons dried thyme
2 14-oz. can Italian-style diced tomatoes
2 28-oz. can crushed tomatoes
1 carton fresh mushrooms (optional)
1 1/2 cups beef stock or beef broth
2 tablespoons brown sugar
2 bay leaves
2 tablespoons balsamic vinegar

Heat olive oil over medium high heat. Add 1/2 of the onions and sauté until
translucent and slightly browned. Add garlic and stir constantly for 1 minute.
Add beef and cook until no red is showing. Drain beef slightly. Blend up the
remaining onions and red pepper in a blender or food processor until mostly
smooth. Add mixture to the garlic, onions and beef and stir to combine,
cooking for another minute. Add tomato paste and spices and cook for 1
minute, stirring until combined. Add tomatoes, beef broth and sugar (and
mushrooms, if using). Stir until combined and add the bay leaves. Bring to a
boil and then reduce to low and simmer for 1 hour, stirring occasionally.
Fifteen minutes before serving, stir in the balsamic vinegar.

NOTE: The sauce will seem watery at first but will reduce to perfection after
simmering for an hour. I've let it simmer on the stove for up to three hours
before with no problems.

Recipe Source: My Kitchen Cafe (www.mykitchencafe.blogspot.com)

Pineapple Salsa Chicken {Slow Cooker}

*Note: this recipe is so adaptable. I used a can of black beans and a can of
white beans because that is what I had in my pantry, but feel free to
substitute the type of beans you like or have on hand.
*Serves 6-8

6 fresh or frozen chicken breasts


1 (20-ounce) can crushed pineapple, drained
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can white beans, like Great Northern, rinsed and drained
2 cups mild or medium salsa

Tortillas or tortilla chips and garnishes, like sour cream, cheese, tomatoes,
lettuce, etc.
Place the chicken in the crock pot and add the rest of the ingredients. Cook
on low for 6 to 8 hours. Using tongs, remove the chicken to a cutting board
and shred into bite-size pieces. Mix the chicken back in with the rest of the
ingredients. The mixture will be fairly soupy - I like to drain off some of the
excess liquid before serving, especially if we are eating it in tortillas, so it
doesn't make everything soggy. Serve with tortilla chips and garnishes, like
tomatoes, cheese, avocado, sour cream, etc.

Recipe Source: My Kitchen Cafe (www.mykitchencafe)


WEEK 5

Orange Chicken & Egg drop soup

Orange Chicken:
2 pounds boneless, skinless chicken breasts, cut into 2″ cubes
1/2 cup flour
1 teaspoon garlic powder
1/2 teaspoon pepper
2 tablespoons oil or butter
1 1/2 cups water
1/4 cup plus 2 tablespoons fresh orange juice
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 tablespoon orange zest
1 cup brown sugar
1/2 teaspoon finely minced ginger
1 teaspoon minced garlic
2 tablespoons green onion
3 tablespoons cornstarch
1/4 cup water

Heat oven to 350. In a shallow dish combine the flour, garlic powder and
pepper. Dip each piece of chicken in flour mixture and coat evenly.

Pour oil (or melt butter and pour) in a shallow baking dish, large enough to
accommodate chicken in a single layer. Arrange chicken in pan and bake
uncovered for 30 minutes at 350 degrees.
Meanwhile, in a medium saucepan combine water, fresh orange juice, rice
vinegar, soy sauce, orange zest and whisk over medium heat for a few
minutes. Then stir in brown sugar, ginger, garlic, and green onion and let it
come to a boil. Combine cornstarch with water and let it dissolve and add it
to the sauce until thickened.

After chicken has baked the 30 minutes, turn each piece over and pour 1/2
sauce mixture evenly over chicken. Bake another 30 to 40 minutes basting
frequently.
Serve chicken over rice with extra sauce on the side.
Recipe Source: My Kitchen Cafe (www.mykitchencafe.blogspot.com)

Egg drop Soup:


4 cups chicken broth, divided
1/8 teaspoon ground ginger
2 tablespoons chopped fresh chives
¼ teaspoon salt
1 ½ tablespoons cornstarch
2 eggs
1 egg yolk
Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan.
Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil.
In a cup or small bowl, stir together the remaining broth and cornstarch until
smooth. Set aside.
In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle
egg a little at a time from the fork into the boiling broth mixture. Egg should
cook immediately. Once the eggs have been dropped, stir in the cornstarch
mixture gradually until the soup is the desired consistency.

Recipe Source: allrecipes.com Egg drop Soup

Creamy Green Chile Chicken Enchiladas


*Serves 4-6

Filling:
3 cups cooked, chopped chicken 2 (4 oz.) cans of green chiles, lightly
drained 1 package (8 oz.) cream cheese, cubed 1 can white or black beans,
rinsed and drained (you can really use any type of bean you prefer here)
Sauce:
2 tablespoons butter 1/2 cup chopped onion (about 1/2 medium onion) 2
tablespoons flour 1/3 cup chicken broth ¼ cup milk ¼ teaspoon salt ¼
teaspoon pepper 1 can (7 ounce) green chile enchilada sauce ½ cup sour
cream

8 ounces (about 2 cups) Monterey jack cheese, shredded 8 medium (soft taco
size) flour tortillas Handful of chopped fresh cilantro

Preheat oven to 375 degrees.


In a medium bowl, combine the softened cream cheese and green chiles.
Mix well. Add the chicken and black beans. Mix to combine. Set aside.
In a large nonstick skillet, melt the butter over medium heat. Add the onion
and cook, stirring occasionally, until the onion softens and starts to turn
translucent, about 3-4 minutes. Sprinkle the flour over the onions and stir
well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and
milk. As you whisk and the mixture cooks, the flour will get less lumpy
around the onions and the mixture will become smooth. Cook over medium
heat until the mixture is bubbling and has thickened, about 4-5 minutes. Add
salt and pepper. Remove the skillet from the heat and stir in the enchilada
sauce and sour cream.
Lightly grease a 9X13-inch baking dish. Spread about 1/4 cup of the sauce
on the bottom of the dish. Fill each tortilla with about ½ cup of the
chicken/cream cheese filling. Top with a small handful of shredded cheese, a
couple tablespoonfuls for each enchilada. Save at least 1/2 cup cheese for the
top of the enchiladas. Roll the tortillas up and place seam side down in the
prepared baking dish. Continue filling enchiladas until the dish is full (I can
easily fit 8 enchiladas in one pan).
Pour the white sauce over the top of the enchiladas. Top with remaining
cheese. Bake for 20-30 minutes until the enchiladas are bubbling, hot and
lightly browned. Sprinkle fresh cilantro over the top and serve.

Recipe Source: My Kitchen Cafe (www.mykitchencafe.blogspot.com)

Italian Meatball Subs

*Note: When I make these, I often prepare and bake the meatballs earlier in
the day. To reheat, I place the meatballs in the pot with the simmering sauce
and let them warm up together.
*Makes 25-30 meatballs/about 7-9 sandwiches

Meatballs:
1 cup unseasoned bread crumbs or crushed saltines 3/4 cup shredded
Parmesan or mozzarella cheese 1/2 cup milk 1/2 cup low-sodium beef
broth 1/2 cup chopped fresh parsley 3 eggs, lightly beaten 1 1/2 tablespoons
dried oregano 3 cloves garlic, finely minced 1 1/2 teaspoon salt 2 teaspoons
ground black pepper 2 teaspoons dried basil 1/2 teaspoon red pepper flakes
(optional) 2 pounds ground beef or ground turkey. To dredge the
meatballs: 1 1/2 cups flour in a shallow baking dish

For the sandwiches:


1 recipe French Bread Rolls, shaped into sub rolls and baked according to
the recipe. Sliced mozzarella or provolone cheese

In a large bowl, mix all of the meatball ingredients together EXCEPT the
meat. Let the mixture sit for 10-15 minutes so the breadcrumbs/crackers can
soak up the liquid a little bit. Add the meat and mix well with your hands
until all the ingredients are combined.

Preheat the oven to 400 degrees. Line a rimmed baking sheet with aluminum
foil and lightly grease the foil. Form golf ball-sized meatballs and dredge
them in the flour until lightly coated. Place the meatballs on the baking sheet
about one inch apart. Bake for 20 -25 minutes until the meatballs are
completely cooked through.

When the meatballs come out of the oven, let them sit for about 15 minutes.
Gently scrape off any fat and place the meatballs in a 9X13-inch baking dish
(or similar size). Pour the hot tomato sauce over the meatballs.

To assemble the sandwiches, slice the buns in half. (If desired, lay the buns
flat open on a baking sheet and top one side with cheese - toast in the oven
for 4-5 minutes at 400 degrees until the buns are toasted and cheese is
melted.) Place 3-4 meatballs on each bun and top with desired amount of
sauce. Serve immediately with lots of napkins.

Sauce:
1 28-ounce can crushed tomatoes 1 1/2 teaspoons dried basil 2 teaspoons
dried oregano 1 teaspoon sugar (this helps cut the acidity of the
tomatoes) 1/2 teaspoon garlic powder 1/2 teaspoon salt

Combine the sauce ingredients in a medium saucepan and bring to a low


simmer. Simmer for 10-15 minutes on low. Keep warm until the meatballs
are finished baking.

Recipe Source: My Kitchen Cafe (www.mykitchencafe.blogspot.com)


Crispy Oven-Baked Chicken

*Note: If you don't have a food processor to make fresh bread crumbs, you
can try using a blender and pulsing the crumbs or try using panko bread
crumbs (usually found in the Asian foods aisle). If you are using a food
processor, you can also add the Parmesan cheese, salt and pepper to the
bread crumbs and pulse to combine to create an even finer crumb.

8 tablespoons (1 stick) butter


3 garlic cloves, finely minced
2 thick slices whole wheat bread (for about 2 cups fresh bread crumbs)
1/2 cup finely grated Parmesan cheese
1 1/2 teaspoons kosher salt
1/2 teaspoon ground black pepper
4 large boneless, skinless chicken breasts

Preheat oven to 350 degrees F. Line a rimmed baking sheet with aluminum
foil and coat lightly with nonstick cooking spray. Set aside. Combine butter
and garlic in an 8- or 10-inch skillet. Heat over medium heat until the butter
has melted. Pour the butter/garlic mixture into a shallow pie plate or similar
dish and cool to room temperature.

In the bowl of a food processor, tear the bread into large chunks, and pulse
until the bread is ground into crumbs. Pour the bread crumbs into a shallow
pie plate or shallow bowl and toss with the Parmesan cheese, salt and
pepper.

Dip each chicken breast in the melted, cooled garlic butter. Transfer to the
bread crumb mixture and turn until coated on all sides. Arrange the chicken
in one flat layer on the prepared baking sheet. Drizzle any of the remaining
melted butter over the chicken. Bake the chicken until it is lightly browned
and just cooked through, 40-50 minutes. The baking time will depend on the
thickness and size of the chicken you are using. Don't overcook or the
chicken will be dry.

Recipe Source: My Kitchen Cafe (www.mykitchencafe.blogspot.com)


Broccoli Cheese Soup

Note: To make my life easier, while the soup is coming together, I put the
chopped broccoli in a large glass bowl, cover with saran wrap and
microwave for about 3-4 minutes. It cooks perfectly and just in time to add it
to the soup.

*Serves 4

1 can chicken broth (about 1 3/4 cups of broth)


1 small onion, diced
1/3 c. flour
1/4 c. butter
Pepper to taste (I used about 1/2 teaspoon)
2 cups milk
1 1/2 cup shredded cheddar cheese, preferably sharp or extra sharp
1/2 cup shredded swiss cheese
2 1/2 to 3 cups chopped, lightly steamed or blanched broccoli

Simmer chicken broth and chopped onion for 15-20 minutes in a covered
small saucepan, until onions are soft. Heat milk in microwave for 1-2
minutes. In a separate medium-sized stockpot, melt butter then add flour and
pepper. Cook together for a couple of minutes, then whisk in warmed milk.
Stir and heat together on medium-high heat until soup starts to thicken. Next
add chicken broth and continue to stir until well blended. Add cheeses and
steamed broccoli. Serve immediately.

Recipe Source: My Kitchen Cafe (www.mykitchencafe.blogspot.com)

Italian Bread Bowls

*Note: as with all yeast doughs, I never use the flour amount called for in
the recipe as a hard fast rule (unless a weight measure is given and then I
pull out my kitchen scale). Because humidity, temperature, altitude and a
multitude of other factors can impact how much flour you need in your yeast
doughs, I always judge when to quit adding flour by the texture and look and
feel of the dough rather than how much flour I've added compared to the
recipe.
*Makes 6-8 bread bowls

1 1/2 tablespoons active dry yeast (use 1 tablespoon instant yeast)


2 1/2 cups warm water
2 teaspoons salt
2 tablespoons vegetable oil
7 cups all-purpose flour
1 tablespoon cornmeal
1 egg white
1 tablespoon water

In a large bowl (or bowl of an electric mixer), dissolve yeast in warm water.
Let stand until creamy, about 10 minutes. (You can omit this step if using
instant yeast.)

Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the
remaining flour, 1/2 cup at a time, beating well with an electric mixer at
medium speed after each addition until a soft but not sticky dough is formed
(you may not need to use all 7 cups). This bread bowl dough needs to be a
bit firmer than a roll/bread dough so that the bread bowls rise up instead of
out.

When the dough has pulled together, turn it out onto a lightly floured surface
and knead until smooth and elastic, about 6 minutes (or let knead in an
electric mixer). Lightly oil a large bowl, place the dough in the bowl and
turn to coat with oil. Cover with a damp cloth and let rise in a warm place
until doubled in volume, about 40 minutes. Punch dough down, and divide
into 6-8 equal portions. Shape each portion into a round ball. Place loaves on
lightly greased baking sheets sprinkled with cornmeal (or use silpat liners or
parchment paper). If desired, slash the top surface of the bread bowl several
times with a sharp knife or razor. Cover and let rise in a warm place, free
from drafts, until doubled in bulk, about 35 minutes.

Preheat oven to 400 degrees. Bake in preheated oven for 15-18 minutes until
golden brown and baked through.

Recipe Source: My Kitchen Cafe (www.mykitchencafe.blogspot.com)

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