Week of June 9th - ONE new recipe!

STEAK WITH MUSTARD-SHALLOT SAUCE

Ingredients:

1 1/2 pound sirloin steak (1 inch thick)
kosher salt and black pepper
2 teaspoons olive oil
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
1 shallot, chopped
1 pound green beans

Directions:

Season the steak with ¾ teaspoon kosher salt and ¼ teaspoon pepper. Cook in the olive oil in a large skillet over medium-high heat, 3 to 5 minutes per side for medium-rare. Let rest 5 minutes, then slice against the grain.

In a small bowl, whisk together the mustard, vinegar, and shallot.

Meanwhile, steam the green beans until tender, 4 to 6 minutes.

Top the steak with the mustard sauce and serve with the green beans.

[NEW] SLOW COOKER ITALIAN CHICKEN PASTA

Ingredients:

4-6 boneless skinless chicken breasts
1 tablespoon Pampered Chef Garlic and Herb Rub
1 tablespoon Pampered Chef Three Onion Rub
1 tablespoon Pampered Chef Dijon Mustard Rub
3 tablespoons Pampered Chef Italian Seasoning Mix
2 tablespoons flour
2 tablespoons butter
2 cans chicken broth
1 pound rotini or other short cut pasta

Put all contents into a ziplock freezer bag and keep in freezer.  When ready to cook, remove from freezer and bag and place in slow cooler for 4-6 hours on low.

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.

SLOW COOKER BEAN AND SPINACH ENCHILADAS

Ingredients:

1 15.5-ounce can black beans, rinsed
1 10-ounce package frozen chopped spinach, thawed and squeezed of excess liquid
1 cup frozen corn
1/2 teaspoon ground cumin
8 ounces sharp Cheddar, grated (2 cups)
kosher salt and black pepper
2 16-ounce jars salsa (3 1/2 cups)
8 6-inch corn tortillas, warmed
1 medium head romaine lettuce, chopped (6 cups)
4 radishes, cut into matchsticks
1/2 cup grape tomatoes, halved
1/2 cucumber, halved and sliced
3 tablespoons fresh lime juice
2 tablespoons olive oil
sliced scallions, for serving

Directions:

In a medium bowl, mash half the beans. Add the spinach, corn, cumin, 1 cup of the Cheddar, the remaining beans, ½ teaspoon salt, and ¼ teaspoon pepper and mix to combine.

Spread 1 jar of the salsa in the bottom of a 4- to 6-quart slow cooker. Dividing evenly, roll up the bean mixture in the tortillas (about ½ cup each) and place the rolls seam-side down in a single layer in the slow cooker. Top with the remaining salsa and Cheddar.

Cover and cook until heated through, on low for 2½ to 3 hours.

Before serving, toss the lettuce, radishes, tomatoes, and cucumber in a large bowl with the lime juice, oil, and ½ teaspoon each salt and pepper. Serve with the enchiladas and sprinkle with the scallions.

Week of March 17th

We're keeping it super simple this week as we're busy-busy-busy.

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.

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.

SLOW COOKER CHICKEN TACO BOWLS

Original recipe here
 

Ingredients:


1½ lbs. chicken breasts

1 (16 oz.) jar salsa

1 (15 oz.) can black beans, drained

½ lb. (8 oz.) frozen corn

1 Tbsp chili powder

½ Tbsp cumin

½ Tbsp minced garlic

½ tsp dried oregano

¼ tsp cayenne pepper

¼ tsp salt

to taste cracked pepper

2 cups dry rice

8 oz. shredded cheddar

½ bunch cilantro (optional)


Directions:


Add everything except the rice, cheese, and cilantro to the slow cooker along with ¼ cup of water (for good measure). Give everything a good stir and make sure the chicken is covered in the mixture.


Secure the lid on your slow cooker and cook on low for 8 hrs.


Near the end of the cooking time, cook the two cups of rice according to the package directions (Bring the rice and 3 cups of water to a boil in a medium pot with a lid in place, as soon as it reaches a boil, reduced the heat to low and let simmer for 20 minutes. Fluff with a fork before serving).


After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be super tender and will shred easily). Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro.

Week of Feb 17th

CRISPY NUT & HERB CHICKEN WITH CREAMY AVOCADO

Original recipe here.

2 chicken cutlets
4 eggs
4 cups raw unsalted nuts
1/2 cup finely chopped herb of choice
1 avocado, sliced
Salt and pepper to taste

Finely grind nuts in food processor, but don't grind them so long that they turn into paste.  Lightly beat raw eggs in a large bowl.  Dip chicken cutlets in the egg wash and coat both sides with the nut mixture. 

Heat oil in skillet over medium heat.  Place chicken in skillet and cook until browned on both sides and cooked through, about five minutes on each side.  Top with avocado slices 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.

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.

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 November 4th

Chicken Divan

Family recipe that I've changed a bit to our preference.

Ingredients:

Shredded chicken - you can buy a rotisserie chicken, or when I'm feeling industrious I boil up a pot of water along with some onion chunks, a chopped up carrot or two, a stalk of celery along with some salt and pepper, toss in 4 boneless skinless chicken breasts, bring the water to simmer for about 20 minutes until they're ready to shred - sometimes longer if throwing in frozen chicken breasts. 

2 cans cream of chicken soup*

2 packages frozen broccoli - or you can use fresh chopped broccoli

1 cup mayonnaise*

*A cup of milk if you use fresh broccoli (otherwise it comes out on the dry side)

Cheddar cheese

Seasoned bread crumbs

Curry powder - season to taste

*Do not go "light" on the soup or mayo, or it will taste SO VERY SAD.  This isn't the healthiest dish out there, but it's so yummy.

Once the chicken is cooked and/or shredded, lay the broccoli at the bottom of a 9x13 baking dish.  Add the chicken on top.  In a bowl, mix the cream of chicken soup, mayo, milk (if using) and curry to taste.  Pour sauce over the whole thing.  Layer with cheddar cheese, sprinkle top with bread crumbs.  Bake covered in a 350 oven for about 40 minutes, take foil off and bake for another 10 or until cheese is all melty.

PORK CHOPS WITH CHEESY GRITS AND JAMMY TOMATOES
Original recipe here.


Ingredients:

1 cup quick-cooking grits
2 ounces Cheddar, grated (about 1/2 cup)
2 tablespoons unsalted butter
kosher salt and black pepper
4 bone-in pork chops (1 inch thick; about 2 1/2 pounds total)
1 teaspoon paprika
1 tablespoon olive oil
1 pint grape tomatoes, halved
1/4 cup cider vinegar
3 tablespoons brown sugar
1 tablespoon chopped fresh flat-leaf parsley

Directions:

Cook the grits according to the package directions, stirring in the Cheddar, butter, and ¼ teaspoon each salt and pepper during the last minute of cooking.

Meanwhile, season the pork with the paprika, ½ teaspoon salt, and ¼ teaspoon pepper.

Heat the oil in a large skillet over medium-high heat. Cook the pork until browned and cooked through, 6 to 8 minutes per side; remove and set aside to rest.

Add the tomatoes, vinegar, and sugar to the drippings in the skillet and cook, stirring often, until the tomatoes are soft and the liquid is syrupy, 3 to 4 minutes.

Serve the pork with the tomatoes and grits. Sprinkle with the parsley.

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.

[*NEW*] CHICKEN PARIKASH 

Original recipe found here.

Ingredients:

Kosher salt
6 slices bacon, diced
1 medium onion, chopped
1 green bell pepper, chopped
1/4 cup all-purpose flour
2 tablespoons paprika
1/2 teaspoon dried marjoram
1 1/2 pounds skinless, boneless chicken thighs, cut in half
2 cups low-sodium chicken broth
8 ounces egg noodles
1/2 cup sour cream
2 tablespoons chopped fresh parsley

Directions:

Bring a pot of salted water to a boil. Meanwhile, cook the bacon in a separate pot over medium heat, 2 minutes. Add the onion and bell pepper and cook 3 more minutes. Combine the flour, paprika, marjoram and 1 teaspoon salt in a large bowl; add the chicken and toss to coat.

Push the bacon and vegetables to one side of the pot and increase the heat to medium high. Add the chicken and any remaining flour mixture to the other side and cook, turning, until browned, about 6 minutes. Stir together the chicken, bacon and vegetables and cook 2 more minutes. Add the chicken broth and bring to a boil. Stir, then reduce the heat to medium low. Cover and simmer until the chicken is almost cooked through, about 10 more minutes. Meanwhile, add the noodles to the boiling water and cook as the label directs; drain.

Uncover the pot with the chicken, increase the heat to high and cook 2 minutes. Reduce the heat to low, stir in the sour cream and parsley and cook 2 more minutes. Season with salt. Serve over the noodles.

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 September 16th

SALMON WITH BOK CHOY & APPLE SLAW
Original recipe here.

Ingredients:

1 teaspoon olive oil
1 1/4 pounds skinless salmon fillet, cut into 4 pieces
kosher salt and black pepper
1/2 head bok choy, thinly sliced (about 6 cups)
1 red apple, cut into bite-size pieces
4 scallions, thinly sliced
1/3 cup plain low-fat yogurt
2 tablespoons fresh lemon juice

Directions:

Heat the oil in a large nonstick skillet over medium-high heat. Season the salmon with ¼ teaspoon each salt and pepper and cook until opaque throughout, 3 to 4 minutes per side.
Meanwhile, in a medium bowl, toss the bok choy, apple, and scallions with the yogurt, lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper. Serve with the salmon.

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.

ROSEMARY CHICKEN WITH ARUGULA AND WHITE BEANS
Original recipe here.

Ingredients:

2 tablespoons red wine vinegar
2 tablespoons chopped fresh rosemary
2 cloves garlic, chopped
5 tablespoons olive oil
kosher salt and black pepper
4 6-ounce boneless, skinless chicken breasts
2 teaspoons Dijon mustard
1 15.5-ounce can cannellini beans, rinsed
4 cups baby arugula (about 3 ounces)
1/4 small red onion, thinly sliced

Directions:

In a 9-by-13-inch baking dish, whisk together the vinegar, rosemary, garlic, 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Add the chicken and turn to coat. Refrigerate, covered, for 30 minutes.

Meanwhile, in a large bowl, whisk together the mustard, 2 tablespoons of the remaining oil, and ½ teaspoon each salt and pepper. Add the beans, arugula, and onion and toss to combine.

Heat the remaining tablespoon of oil in a large skillet over medium heat. Remove the chicken from the marinade (discard the marinade) and cook until cooked through, 6 to 8 minutes per side. Serve the chicken with the arugula and beans.

PORK CHOPS WITH CHEESY GRITS AND JAMMY TOMATOES
Original recipe here.


Ingredients:

1 cup quick-cooking grits
2 ounces Cheddar, grated (about 1/2 cup)
2 tablespoons unsalted butter
kosher salt and black pepper
4 bone-in pork chops (1 inch thick; about 2 1/2 pounds total)
1 teaspoon paprika
1 tablespoon olive oil
1 pint grape tomatoes, halved
1/4 cup cider vinegar
3 tablespoons brown sugar
1 tablespoon chopped fresh flat-leaf parsley

Directions:

Cook the grits according to the package directions, stirring in the Cheddar, butter, and ¼ teaspoon each salt and pepper during the last minute of cooking.

Meanwhile, season the pork with the paprika, ½ teaspoon salt, and ¼ teaspoon pepper.

Heat the oil in a large skillet over medium-high heat. Cook the pork until browned and cooked through, 6 to 8 minutes per side; remove and set aside to rest.

Add the tomatoes, vinegar, and sugar to the drippings in the skillet and cook, stirring often, until the tomatoes are soft and the liquid is syrupy, 3 to 4 minutes.

Serve the pork with the tomatoes and grits. Sprinkle with the parsley.


SLOW COOKER CHIPOTLE SHORT RIBS (I didn't make the slaw)
Original recipe here. 

Ingredients:

2 pounds boneless short ribs, cut into 2-inch pieces**
1 medium onion, chopped
2 cloves garlic, chopped
3 tablespoons tomato paste
1 tablespoon chipotles in adobo sauce
1 teaspoon cumin
kosher salt and black pepper

Directions:

In a 4- to 6-quart slow cooker, combine the short ribs, onion, garlic, tomato paste, chipotles, cumin, ¼ cup water, 1 teaspoon salt, and ¼ teaspoon pepper. Cover and cook until the short ribs are tender, on low for 7 to 8 hours or on high for 5 to 6 hours (this will shorten total recipe time).

**Get as lean of ribs as possible.