Week of October 28th

Last week sort of imploded on us, so I never made it to the market to get all the fixin's for last week's meals.  We just winged it.  Which I totally hate, unless winging it involves being waited on hand and foot. 

So, shopping's been done this weekend, and we're having the menu from last week.  I implore you, if you want a fast and DELICIOUS dish, please make the sausage, bean and kale stew.  It is one of our favorites and we've decided we're going to have it once a week until we get sick of it.

Week of October 21st

SAUSAGE, BEAN & KALE STEW
Original recipe here.

Ingredients:

1 tablespoon olive oil
1 ½ package of ground Italian Sausage
1 2 cloves garlic, thinly sliced
1 19-ounce can cannellini beans, rinsed
1 14.5-ounce can low-sodium chicken broth
1 14.5-ounce can diced tomatoes
2 bunches kale leaves, torn into 2-inch pieces
kosher salt and black pepper
1 loaf country bread (optional)

Directions:

Heat the oil in a large saucepan or Dutch oven over medium heat. Add the sausage and cook, stirring once, until browned, 2 to 3 minutes.

Stir in the garlic and cook for 2 minutes more. Add the beans, broth, and tomatoes and their liquid and bring to a boil.

Add the kale and ¼ teaspoon each salt* (don’t add as much, people can season on own) and pepper. Simmer, stirring occasionally, until wilted, 2 to 3 minutes. Serve with the bread, if using.

TURKEY & SPINACH MEATLOAF
Original recipe here.

1 1/2 cups pecans
1 pound ground turkey
10 ounce package frozen spinach, thawed and squeezed dry
2 eggs
1 tablespoon extra-virgin olive oil
1/2 small onion, diced
1 teaspoon dried basil
1/4 teaspoon sea salt
pinch of black pepper

Preheat oven to 375.  In a food processor, grind the raw pecans to a medium-fine texture.  In a large mixing bowl, combine the ground pecans with the remaining ingredients.  Mix well.  Place into an oiled loaf pan and bake for 30 minutes.  Remove from the oven and allow to cool for 5 minutes before serving.


TURKEY BURGERS WITH FETA CHEESE

1 pound ground turkey breast
1/3 cup chopped fresh parsley
3/4 teaspoon ground black pepper
1/2 teaspoon salt
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/2 teaspoon garlic powder
1 3/4 oz feta cheese
4 toasted whole-wheat hamburger buns
lettuce
tomato
red onion

Combine the chopped parsley, ground turkey, black pepper, salt, Worcestershire sauce, Dijon mustard, garlic powder, feta cheese. Divide mixture into 4 equal sized burgers, and broil until cooked through, about 15 minutes.

SHREDDED CHICKEN & SWEET POTATOES

4 boneless/skinless chicken breasts

2 medium sweet potatoes

3 8oz cans of El Pato tomato sauce

Can or two of black beans

Peel potatoes and cut into chunks. Throw potatoes in slow cooker, throw in chicken breasts, throw in black beans, add sauce. Cook on low for 4 hours, take chicken out to shred and then mix back in.

Week of October 14th

ROASTED SALMON WITH LENTILS
We didn't get around to having this last week because we were salmon-less! 
Original recipe here.

¾ cup lentils
½ small onion
1 large celery stalk, chopped
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 tablespoon Dijon mustard
1/3 cup chopped fresh parsley
Coarse salt and ground pepper
4 skinless salmon fillets about 6 oz each
Nonstick cooking spray

Heat broiler.  Combine lentils and 2 ½ cups water in a medium saucepan.  Bring to a boil; reduce heat, and simmer covered, 5 minutes.  Add onion and celery; cover, and continue cooking until lentils and vegetables are just tender, 15 to 25 minutes more.  Drain, reserving cooking liquid.  Transfer lentils and vegetables to a medium bowl.

In a bowl, whisk 2 tablespoons reserved cooking liquid with the vinegar, oil, mustard, garlic and parsley; season with salt and pepper.  Toss half the dressing with lentil mixture.

Meanwhile, season salmon with salt and pepper.  Coat a baking sheet with cooking spray.  Arrange salmon on sheet; broil until opaque throughout, 8 to 10 minutes.  Spoon lentils onto plates; top with salmon, flaking it into large pieces, if desired.  Drizzle with remaining dressing.


FISH TACOS, RICE & BEANS:   Not following a recipe, just making them as we like!

TURKEY SPINACH MEDLEY
Original recipe here.

Note:  Double up spinach, ham and sauce if making for two more people.

Package of individual turkey breast tenderloins
¼ teaspoon coarsely ground black pepper
2 tablespoons butter
2 ounces thinly sliced deli ham, cut into bite-size strips
½ cup orange juice
2 9 to 10 ounce packages fresh spinach
1 orange, cut into wedges
¼ teaspoon salt
¼ teaspoon coarsely ground black pepper

Sprinkle turkey with ¼ teaspoon pepper.  In a very large skillet melt butter over medium-high heat; add turkey.  Cook for 12 to 15 minutes or until no pink remains, turning once halfway through cooking.  Remove turkey from skillet.  Cover to keep warm.

Add ham to hot skillet; cook and stir for 1 to 2 minutes or until ham is heated through and starting to crisp.  Using a slotted spoon, remove ham from skillet.

Add orange  juice to skillet; bring to boiling.  Add half of the spinach; cook about 1 minute or just until wilted.  Using tongs, transfer wilted spinach to a bowl.  Add the remaining spinach and the orange wedges to skillet; cook about 1 minute or just until spinach begins to wilt.  Using tongs, transfer mixture to the bowl with spinach, reserving juices in skillet.

Divide spinach mixture among plates.  Season with salt and ¼ teaspoon pepper.  On each dinner plate place one turkey portion, cutting it into four pieces.  Top with some of the ham.  Drizzle with the remaining juices from the skillet.

BREAKFAST FOR DINNER - No recipes, just throwing it together easy-peezy!  xoxo

Week of October 7th

ROASTED SALMON WITH LENTILS
Original recipe here.

¾ cup lentils
½ small onion
1 large celery stalk, chopped
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 tablespoon Dijon mustard
1/3 cup chopped fresh parsley
Coarse salt and ground pepper
4 skinless salmon fillets about 6 oz each
Nonstick cooking spray

Heat broiler.  Combine lentils and 2 ½ cups water in a medium saucepan.  Bring to a boil; reduce heat, and simmer covered, 5 minutes.  Add onion and celery; cover, and continue cooking until lentils and vegetables are just tender, 15 to 25 minutes more.  Drain, reserving cooking liquid.  Transfer lentils and vegetables to a medium bowl.

In a bowl, whisk 2 tablespoons reserved cooking liquid with the vinegar, oil, mustard, garlic and parsley; season with salt and pepper.  Toss half the dressing with lentil mixture.

Meanwhile, season salmon with salt and pepper.  Coat a baking sheet with cooking spray.  Arrange salmon on sheet; broil until opaque throughout, 8 to 10 minutes.  Spoon lentils onto plates; top with salmon, flaking it into large pieces, if desired.  Drizzle with remaining dressing.

SPAGHETTI PUTTANESCA
Original recipe here.

Cook 1 pound spaghetti in a large pot of boiling salted water according to package instructions; drain; return to pot.

Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat.  Add 3 minced garlic cloves, ¼ to ½ teaspoon crushed red pepper, and 6 rinsed anchovies (optional), mashing them with a wooden spoon.  Cook, stirring until garlic is fragrant, 2 minutes.

Add 1 can (28 ounces) whole tomatoes and their juice, breaking up tomatoes with hands.  Sir in 2 tablespoons capers and ½ cup chopped pitted kalamata olives.  Bring to a boil, reduce heat. 

Simmer until thickened, 5 to 10 minutes.  Toss with pasta; season with salt and ground pepper.

ROASTED CHICKEN SAUSAGE & POTATOES
Original recipe here.

Preheat oven to 450.  Pierce 1 ½ pounds smoked chicken sausage all over with a fork; place on a rimmed baking sheet with 1 ½ pounds halved small white potatoes and 1 tablespoon fresh rosemary leaves.

Drizzle all with 2 tablespoons olive oil; season generously with coarse salt and ground pepper. Toss to coat, and spread in an even layer.
 
Roast, tossing occasionally until sausage is browned and potatoes are tender, 30 to 35 minutes.  If desired, halve sausages crosswise before serving.