Week #3

Menu  *serving suggestions

1.  Crock-pot-  Pulled Pork Sandwiches, *whole wheat buns, *salad

2.  Meatless-  Cream of Carrot Soup, *salad,  *fresh bread

3.  Chicken- Honey-Lime Chicken Enchiladas, * broccoli, *brown rice

4.  Beef-  Easy Southwestern Stroganoff,  *baked butternut squash, *peas

5.  Easy-  Garden Vegetable Wraps, *fresh fruit, *fresh veggies

6.  Light-  Grilled Peach and Feta Salad,  *toasted cheese bread

1.  Crock-pot- Pulled Pork Sandwiches

(Matt and Susan Christensen shared with recipe.  The BBQ sauce is wonderful!)
 

Pork: 

1 pork roast (usually blade or butt roast)

Trim all major fat from pork & place in crock pot

Sprinkle on a generous amount of kosher salt and pepper

Add ¼ cup water to crock pot

Cook on low for 8-10 hours

Remove from crock pot and shred roast with a fork, removing any gristle.

Stir in barbeque sauce (see recipe below) and serve on buns
 

Barbeque sauce: 

1 cup catsup

½ cup water

¼ cup finely chopped onion

¼ cup vinegar

2 tablespoons brown sugar

2 tablespoon Worcestershire sauce

1/8 teaspoon celery seed

¼ teaspoon salt

about 4-5 dashes of bottled hot pepper sauce (watch this so it’s not too hot)

1 teaspoon chili powder

1 dash cayenne pepper 

In a saucepan, combine all above ingredients.  Bring to a boil; reduce heat.  Simmer uncovered 30 minutes.  Makes 1and 3/4ths cups sauce.  Depending on how much pork you have, you may want to double the amount of sauce you make in order to coat & flavor the pulled pork.

2.  Meatless-  Cream of Carrot Soup

(Susan Christensen shared this recipe.  It would be wonderful in bread bowls!)

1 cup chopped mushrooms


1 small onion, chopped


3 cups carrots chopped (5-6 medium size carrots)


2 small potatoes or 1 large potato chopped


2 celery stalks chopped


1 tsp dried thyme


½ tsp rosemary


1 clove garlic


¼ tsp red pepper sauce


2 cups chicken broth


½ tsp salt


¼ cup milk


¼ cup half and half


2 Tbsp butter
 


Directions: 
Sautee onion and garlic over medium heat in 1 Tbsp butter.  When onions are soft and translucent, then add copped carrots, potatoes, and celery.   Let cook while stirring for 2 minutes.  Add the 4 cups chicken broth, mushrooms, thyme, rosemary and salt.  Bring to a boil.  Reduce heat.  Place lid on pot and simmer for 50 minutes or until vegetables are tender. 
After vegetables are tender, use blender to puree until smooth (2 batches).  Pour pureed mixture back into pot.  Add hot sauce, 2nd Tbsp of butter, milk, and half & half.  Heat to appropriate serving temperature.  Do not boil.  Salt and pepper to taste.



3.  Chicken-  Honey-Lime Chicken Enchiladas


(A favorite recipe from Susan Christensen.  Can you tell she has a lot of great recipes?)





Mix and let marinate:
      

1 lb. shredded, cooked chicken breast
      

1 to 2 T. chili powder
      

2 cloves garlic, minced
      

½ cup honey
      

½ cup lime juice 


Mix enchilada sauce
      

1, 12-oz can mild green chili enchilada sauce
      

½ cup heavy cream, milk, sour cream, or light sour cream 


Pour ½ cup enchilada sauce in the bottom of 9x13 glass baking dish
 
Heat 12 corn tortillas each side on med-high oiled skillet, turning once.  Heat until bubbly & flexible. 
Roll the tortillas with the shredded chicken from the marinade and Mexican-blend cheese
 
Mix remaining juice from marinade and remaining enchilada sauce together.  Pour over rolled enchiladas.  Top with 1 cup Mexican-blend cheese. 
Bake uncovered at 350 degrees for 30-40 minutes or until hot and bubbly. 



4.  Beef- Easy Southwestern Stroganoff


(Betty Crocker cookbook)


1 lb ground beef

1 (16 ounce) jar thick and chunky salsa

1/2 teaspoon salt

1/2 cup nonfat sour cream

Wagon Wheel Pasta, cook according to package directions

Grated cheese

Directions

Cook beef in a 10-inch skillet over medium heat, stirring occasionally, until brown, drain.

salsa, and salt.   Cover and simmer about 5 min.   Stir in sour cream, cook until just hot.  Serve over wagon wheel pasta.  Sprinkle with cheese. 

5.  Easy-  Garden Vegetable Wraps

(Betty Crocker cookbook)

½ cup garden vegetable flavored cream cheese

4 flour tortillas (we use more)

1 cup lightly packed spinach leaves

1 large tomato sliced

¾ cup shredded carrot

8 slices Muenster or Monterey Jack cheese

1 small yellow pepper chopped

*sometimes we add turkey or ham

Spread 2 tablespoons cream cheese over each tortilla. Top with spinach and tomato to within 1 inch of edge. Sprinkle with carrot. Top with cheese. Sprinkle with bell pepper.

 Roll up tortillas tightly. Serve immediately, or wrap securely with plastic wrap and refrigerate no longer than 24 hours.

6.  Light- Grilled Peach and Feta Salad 

(Susan Christensen)

(Serves 1)


2 handfuls spinach or other greens


1 peach

sliced
 red onion


feta or chevre


1 tsp olive oil


½ Tbsp balsamic vinegar


pepper


chopped mint


Warm peaches are extra delicious, so I grilled the slices on the hob for a couple of minutes and then tossed them into the salad and seasoned with pepper and fresh mint.


***a few candied pecans on the top of this makes it heavenly.  I’ve also tried lightly caramelizing my peaches (cooking them in caramelized sugar and butter)


Shopping List  Week #3

1 pork roast (usually blade or butt roast)

chicken breast (1 lb.)

lean ground beef (1 lb.)

*sandwich meat, if you need it for lunch

2 onion

red onion

mushrooms (1 cup chopped)

potatoes (2 small)

carrots (3 cups for soup more for *serving suggestions)

celery

romaine lettuce

*tomatoes (salad)

tomato

*cucumbers (salad)

garlic (3 clove)

3 limes or lime juice

*broccoli

butternut squash

spinach leaves

small yellow pepper

*fresh fruit for serving suggestions, breakfast, and lunch

*fresh veggies for lunch

peach (1)

mint

salt

pepper

brown sugar

celery seed

chili powder

cayenne pepper

thyme

rosemary

thick and chunky salsa (16 oz.)

catsup

vinegar

worcestershire sauce

bottled hot pepper sauce

red pepper sauce (optional)

honey

olive oil

balsamic vinegar

chicken broth (1 can)

mild green chili sauce (12 0z. can)

*brown rice

wagon wheel pasta

corn tortillas (12)

whole wheat tortillas

*pecans

*any breakfast items

milk

half and half (1/4 cup)

butter (2 tablespoons)

sour cream (1 cup)

mexican-cheese blend (1 cup)

cream cheese (I prefer Neufchatel)

muenster or Monterey Jack cheese

cheddar cheese

feta or chevre

frozen peas

whole wheat buns

*bread if you don't plan to make it