Week #4

Menu

1.  Crock-pot- Chicken Tortilla Soup, *rolls, *salad

2.  Meatless- Twice baked potatoes, *corn, *salad

3.  Chicken- Creamy White Chili, *bread, *green beans

4.  Beef- Oriental Kebobs, *rice pilaf, *grilled vegetables

5.  Easy- Baked Salmon, *baked potatoes, *cooked carrots

6.  Light- Bean Burritos, *broccoli

1.  Crock-pot- Chicken Tortilla Soup

(Susan Christensen shared this recipe)

1 1/2 lbs. boneless skinless chicken (if you want to cook for less time use precooked chicken)

1 can whole tomatoes

1 can enchilada sauce (I like mild)

1 medium onion, chopped

1 (4oz) can chopped green chilies

1 clove garlic, minced

2 cups water

1 can chicken broth

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon salt

1/4 teaspoon black pepper

1 bay leaf

1 package frozen corn

6 corn tortillas

2 tablespoon vegetable oil 

1 tablespoon chopped cilantro

parmesan cheese to garnish

In an electric slow cooker combine first 14 ingredients.  Cover and cook on low for 8 hours.

Preheat oven to 400 degrees. Brush both sides of tortillas with oil, cut into 2 1/2 by 1/2 inch strips.  Place on baking sheet, bake turning occasionally, until crisp, 5 to 10 minutes.  Sprinkle tortilla strips, cilantro, and cheese over soup.  

2.  Twice Baked Potatoes

(Tracee Schneiter, Esplin Family Recipes)

7 potatoes (already baked)

1/2 cube of butter

8 oz. sour cream

dash of garlic salt

dash of onion salt

8 oz. cream cheese

cheddar cheese, shredded

Slice all potatoes in half lengthwise.  Scoop out potatoes and save peels.  Mixed baked potatoes, cheese, sour cream, cream cheese, butter, garlic and onion salt.  Place back in potato peels.  Sprinkle with cheese on top and put in oven to warm and melt cheese.

3.  Creamy White Chili

(another great Susan Christensen recipe)

1 lb. boneless skinless chicken breast, cut into 2 inch cubes

1 medium onion, chopped

1 tsp minced garlic

1-2 tablespoons vegetable oil

4 cans great northern beans, rinsed and drained

2 cans of chicken broth

1 can chopped green chilies

1 tsp salt

1 tsp dried oregano

2 tsp pepper

1/8 tsp cayenne pepper

1 cup sour cream

2 cup whipping cream

In a large saucepan, saute chicken (sprinkle a little salt on the chicken before sauteing it), onion, and garlic in oil until chicken is no longer pink.  Add beans, broth, chilies and seasonings.  Bring to a boil.  Reduce heat; simmer uncovered for 30 minutes. Remove from heat; stir in sour cream and whipping cream.  Serve immediately.  Serve with shredded cheddar cheese and tortilla chips.

It is possible to substitute reduced fat sour cream for the regular sour cream and half and half for the whipping cream.

4.  Oriental Kebobs

8 oz bottle Italian dressing

1/4 cup soy sauce

2 tablespoons brown sugar

1/2 tsp ground ginger

1 bunch green onions, thinly sliced

1 lb. boneless beef round, cut into 1" pieces

12 large mushrooms

2 zucchini- thickly sliced (can substitute broccoli)

1 medium red pepper

In a large shallow dish, combine 1st 5 ingredients.  Add beef and veggies and turn to coat.  Cover and marinate for 4 hours or overnight.  Remove meat and veggies, reserving marinade.  Put meat and veggies on skewers.  Cook on the grill, basting with the marinade.

5.  Baked Salmon

(Mom's recipe)

1 lb. boneless skinless salmon

Lowery's Garlic Salt

Lemon pepper

Greek Seasoning (optional)

Line 9x13 inch pan with tin foil, place salmon in pan, sprinkle with seasonings.  Broil on middle oven rack for 17 minutes or until salmon flakes apart with a fork.

6.  Bean Burritos

(mom's recipe)

corn tortillas

1 can refried beans

1 can corn

shredded cheddar or monterey jack cheese

salsa and sour cream for the top

Heat an electric griddle or frying pan.  Spray with non-stick cooking spray.  Place tortilla in pan and spread with refried beans, corn, cheese, top with another tortillas.  Cook for 2 minutes, flip and continue to cook until cheese is melted.  Top with salsa and sour cream.

Whole Wheat Bread and White Rolls

My favorite thing to eat is fresh bread from the oven.  My mom made bread growing up and I have learned to carry on the tradition. 

Whole Wheat Bread 

6 Cups Warm/ Hot Water

2/3 Cup Oil

2/3 Cup Honey

2 Tbsp Instant Yeast

Blend or mix on speed 2 for 2 minutes (mix with dough hooks in a mixer or mix by hand)

Add:

2 Tbsp Dough Enhancer

2 Cups Whole Wheat Flour

1/3 Cup Vital Wheat Gluten

2 Tbsp Salt

Blend: Add slowly 9 or more cups whole wheat flour until sides of the bowl are clean. 

Knead or mix on speed 1-2 for 8 minutes.  (If you are kneading by hand knead for about 15 minutes.) 

Shape into greased loaf pans and let rise until double. This will make 6 (8x4 ½) loves.  

Bake at 350 degrees for 30 to 40 minutes.

Tips: 

1.     After whole wheat bread is made it can be put directly in the pan to rise.  It doesn’t have to rise twice like white bread.

2.     This recipe can be made without dough enhancer and vital wheat gluten.  If it is not used the bread with be more crumbly. 

3.     Don’t measure your flour.  Just add until the dough is not sticking to the sides of the bowl. 

4.  This recipe makes a lot of bread.  I love it because I freeze the extra loaves.  If you are going to go to all of the work to make bread you might as well enjoy it for awhile!  As soon as the bread is completely cool I put the extra loaves in plastic bags and freeze them.  When I get them out of the freezer I just let them thaw on the counter and they taste as fresh as the day they were baked.  The fridge dries the bread out.

5.  I use fresh ground hard white wheat.  The bread is very light in color and texture.  

Homemade Rolls (mom's recipe, Sheri Feller)

(This recipe is quick and easy.)

1 cup hot water

1 tablespoon butter

1 package yeast (2 ¼ teaspoons)

¼ cup sugar

1 egg

3 cups flour

1 tsp. salt

Put 1 cup hot water in a bowl.  Melt butter in the hot water.  Let the water cool until warm.  Add yeast, sugar, and egg to the water.  Mix.  Add 2 cups flour and the salt.  Mix.  Add 1 cup flour.  (a little more if needed) Knead for 10 min.  Let stand to rise for 20 minutes.  Grease a 9x13 pan.  Shape into round balls.  (about 15)  Let rise until they double in size.  Bake at 400 degrees for 12 minutes. 

Tips:  I usually double the recipe and put them a greased cookie sheet. It makes about 30 rolls.  

Favorite Wheat Pancake Recipe

Whole Wheat Pancakes
(Aunt Brenda Wake)

2 egg yolks
2 cups milk
2 cups whole wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup vegetable oil
2 egg whites (beaten)

Put all ingredients except egg whites in a large bowl.  Beat on low until moist.  Increase to medium, mix until smooth. (I mix everything by hand)  After egg whites are beaten, add and fold into batter.  Cook on hot grill and top with favorite toppings.

Some of our favorite toppings:  
(I don't use syrup much because it is a lot of calories and not a lot of nutrition)
Natural Applesauce with Cinnamon and Pecans
Bananas and Walnuts
Strawberries or Rasberries
Peaches
Yogurt any variety of flavors

Applesauce Muffins

applesauce muffin recipe

(I got this recipe from Brooke Oldroyd's blog.  It has become one of our favorites!  She is always cooking up something amazing!)


1 cup sugar
3/4 tsp salt
1/2 tsp soda
1/2 tsp baking powder
1/2 tsp nutmeg
1/2 tsp allspice
1 1/2 tsp cinnamon
1 1/2 c flour (I use wheat)
1c applesauce (I add more applesauce and less oil)
1/2 c oil
1 tsp vanilla
Mix all together, pour in lined muffin tin. Bake 375 for 18 min.

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