Monday, March 19, 2012

Meal Planner Monday

Good Monday to you! I have so many happy, wonderful and fun things to share with you this week. I've been so busy it's been so hard to sit down for any length of time a type up posts about what I've been doing. I guess that's life with a teething one year old and sneaky two year old!  I'm just hoping to have time to catch up with you soon! In the mean time, I just put together a meal planner for this fine Monday afternoon.





Remember to go to AllYou.com to find the best deals on ingredients in your area!

 Ingredients
    8 pork chops (1/2 inch thick)
    1 teaspoon seasoned salt
    1 tablespoon vegetable oil
    1 (10.75 ounce) can condensed cream of celery soup, undiluted
    2/3 cup milk
    1/2 cup sour cream
    1/2 teaspoon salt
    1/4 teaspoon pepper
    1 (26 ounce) package frozen shredded hash brown potatoes
    1 cup shredded Cheddar cheese, divided
    1 (2.8 ounce) can French-fried onions, divided
Directions
  1. Sprinkle pork chops with seasoned salt. In a skillet, brown chops on both sides in oil.
  2. In a large bowl, combine the soup, milk, sour cream, salt and pepper; stir in hash browns, 3/4 cup cheese and half of the onions. Spread into a greased 13-in. x 9-in. x 2-in. baking dish. Arrange pork chops on top.
  3. Cover and bake at 350 degrees for 40 minutes.
  4. Uncover; sprinkle with the remaining cheese and onions. Bake, uncovered, 5-10 minutes longer or until potatoes are tender, cheese is melted and meat juices run clear.

Ingredients

1.5kg whole free-range chicken
5 tbsp red wine vinegar
4 tbsp maple syrup/ honey
1 tsp ground cinnamon
1 tbsp sesame seeds

Directions

1. Preheat the oven to 200°C/fan180°C/gas 6. Season the chicken and pour 2 tablespoons vinegar into the body cavity. Put in a roasting tin and roast for 1 hour 10 minutes.

2. Meanwhile, mix together the remaining vinegar with the syrup, cinnamon and sesame seeds. Brush half the mixture over the chicken and roast for a further 10 minutes. Brush with the remaining glaze and return to the oven for a final 10 minutes, until the chicken is deeply golden and shiny. Rest for 5 minutes before carving. Serve with roasted carrots and leeks.


Ingredients

12 ounces Rigatoni
4 tablespoons extra-virgin olive oil
1 lb. Cajun style sausage
1/4 cup shallots, minced
1 tablespoon garlic, minced
1/4 cup dry white wine
2 tablespoons lemon juice
1 1/2 cups heavy cream
1 cup fresh spinach, de-ribbed, rinsed
1/2 cup Parmesan cheese, grated
3 tablespoons chives, chopped fine
*OPTIONAL Omit ½ pound sausage and substitute with 1 lb shrimp and 2 tablespoon of Cajun seasoning to coat.

Directions

1. Bring a large pot of salted water to a boil. Add pasta and cook until al-dente. Drain, coat with half the oil to prevent sticking. Cover and keep warm
2. Cut sausage into one inch pieces.
3. Heat a skillet over high heat. Add sausage and cook until no longer pink in center and lightly brown on outside. Remove to plate with paper towel, cover to keep warm. Pour out grease in skillet
4. In same skillet, heat over high, add remaining oil. add shallots. cook until translucent. Add garlic. Cook an additional 15 seconds. Add wine and lemon juice away from heat. Cook until almost dry, scrapping bits from bottom of pan
5. Add heavy cream and sausage. Cook until cream reduces in half
(6. Meanwhile, (If adding shrimp) heat a dry non-stick skillet over high heat under high ventilation. Toss shrimp in cajun seasoning to coat, shake off excess. Cook shrimp just until no longer translucent.)
7. Add spinach, pasta, and half the Parmesan to the sauce. Toss to coat. Season with salt and pepper. Cook an additional 30 seconds or until spinach wilts
8. Divide among 4 bowls. Top with remaining Parmesan, chives, and shrimp. Serve with crusty french bread.


 Ingredients

4 potatoes peeled and cubed
1/2lb.bacon
4 cups chicken broth
1 ½ cups whipping cream
1 cup sharp cheddar
1 bay leaf
2 tsp sage
2 tsp thyme
2 tablespoons butter

Directions

1. saute bacon in a frying pan.
    2. When bacon is crisp and you can touch it, crumble into pieces and set aside.
3. In the same pan add 2 tablespoons of butter. When the butter has melted sprinkle in 2 tsp each of the sage and thyme.
4. To the herbed butter add the chicken broth, whipping cream, bay leaf and four potatoes
and simmer until the potatoes are tender.
5. Add the cup of cheese to the stock and stir until melted through. Add the bacon and stir.

 Ingredients

12 cream or plain crackers
8 sprigs of fresh Italian parsley
2 heaped teaspoons Dijon mustard
1 pound good-quality ground beef
1 large egg
Sea salt and freshly ground black pepper
Olive oil
6 burger buns

Optional toppings for the burgers:
1 romaine or butterhead lettuce
3 tomatoes
1 red onion
3 or 4 pickles

Directions
To make your burger

Wrap the crackers in a kitchen towel and smash up until fine, breaking up any big bits with your hands, and put them into a large bowl. Finely chop the parsley, including the stalks. Add the parsley, mustard, and ground beef to the bowl. Crack in the egg and add a good pinch of salt and pepper. With clean hands, scrunch and mix everything up well. Divide into 6 and pat and mold each piece into a roundish shape about 3/4-inch thick. Drizzle the burgers with oil, put on a plate, cover and place in the refrigerator until needed (this helps them to firm up).

To cook your burger

Preheat a large grill pan or frying pan for about 4 minutes on a high heat. Turn the heat down to medium. Place the burgers on the grill pan or in the frying pan and use a turner to lightly press down on them, making sure the burger is in full contact. Cook them to your liking for 3 or 4 minutes on each side — you may need to cook them in two batches.

To serve your burger

Wash and dry a few small lettuce leaves, tearing up the larger ones. Slice the tomatoes. Peel and finely slice the red onion. Slice the pickles lengthways as thinly as you can. Place all this on a platter and put it in the middle of the table with plates, cutlery, ketchup, and drinks. Transfer your burgers to another plate and carefully wipe your frying pan or grill pan clean with paper towels. Halve your burger buns and lightly toast them on the grill pan or in the frying pan. You could also serve your hamburgers with a chopped salad.

 Ingredients

         1/2 cup prepared salsa
         1/4 cup reduced-fat sour cream
    1 teaspoon canola oil
    1 medium onion, chopped
    3 cloves garlic, minced
    1 pound 93%-lean ground turkey
    2 large plum tomatoes, diced
    1 14-ounce can kidney beans, rinsed
    2 teaspoons ground cumin
    2 teaspoons chili powder
    1/4 cup chopped fresh cilantro
    8 cups shredded romaine lettuce
    1/2 cup shredded sharp Cheddar cheese
Directions
  1. Combine salsa and sour cream in a large bowl.
  2. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring often, until softened, about 2 minutes. Add turkey and cook, stirring often and crumbling with a wooden spoon, until cooked through, about 5 minutes. Add tomatoes, beans, cumin and chili powder; cook, stirring, until the tomatoes begin to break down, 2 to 3 minutes. Remove from the heat, stir in cilantro and 1/4 cup of the salsa mixture.
  3. Add lettuce to the remaining salsa mixture in the bowl; toss to coat. To serve, divide the lettuce among 4 plates, top with the turkey mixture and sprinkle with cheese.

GRAND TOTAL:   $69.89

Shopping List
PRODUCE
1/4 cup shallots
1 cup fresh spinach
1 tablespoon garlic
1 romaine or butterhead lettuce
8 sprigs of fresh Italian parsley
1 medium onion
3 cloves garlic
2 large plum tomatoes
1/4 cup chopped fresh cilantro
8 cups shredded romaine lettuce
4 potatoes
3 tablespoons chives
2 tablespoons lemon juice
Optional:
3 tomatoes for slicing
1 red onion
3 or 4 pickles

DAIRY
1/4 cup reduced-fat sour cream
1/2 cup shredded sharp Cheddar cheese
1 large egg
2 tablespoons butter
1 ½ cups whipping cream
1 cup sharp cheddar
1 1/2 cups heavy cream
1/2 cup Parmesan cheese
2/3 cup milk
1/2 cup sour cream
1 cup shredded Cheddar cheese

BAKING/SPICES
4 tablespoons extra-virgin olive oil plus more for sauteing
1 teaspoon canola oil
1 tablespoon vegetable oil
2 teaspoons ground cumin
2 teaspoons chili powder
Sea salt
1 teaspoon seasoned salt
ground black pepper
1 bay leaf
2 tsp sage
2 tsp thyme
1 tsp ground cinnamon
1 tbsp sesame seeds
1/2 teaspoon salt
1/4 teaspoon pepper
*OPTIONAL 2 tablespoon of Cajun seasoning

MEAT
1 lb. Cajun style sausage
1 whole chicken
1 pound 93%-lean ground turkey
1 pound good-quality ground beef
1/2lb.bacon
8 pork chops (1/2 inch thick)
*OPTIONAL 1 lb shrimp

CANNED
1 14-ounce can kidney beans
4 cups chicken broth
1 (10.75 ounce) can condensed cream of celery soup
1 (2.8 ounce) can French-fried onions

SNACK
12 cream or plain crackers
CONDIMENTS
2 heaped teaspoons Dijon mustard
4 tbsp maple syrup/ honey
5 tbsp red wine vinegar
BREAD
6 burger buns

PASTA
12 ounces Rigatoni

BEVERAGE
1/4 cup dry white wine

FROZEN
1 (26 ounce) package frozen shredded hash brown potatoes














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