october recipe key 1 page week 3 ( 15th to 21st

Transcription

1 october week 3 ( 15th to 21st Week 3 menu---2 Shopping List---3 Minestrone Soup---4 Light & Simple Chicken Enchiladas---5 Mini Turkey Meatloaves---6 Cajun Chicken Pasta---7 Huevos Rancheros---8 recipe key 30 minutes or less 30< One pot 1P Oven-play-eat OPE Crock pot CP Do it with youngsters diwy 1 page

2 menu this week monday Minestrone Soup tuesday Light & Simple chicken enchiladas october 1 to 7 wednesday thursday friday Mini Turkey Meatloaves cajun chicken pasta huevos rancheros saturday sunday snacks this week

3 produce garlic fresh sage leaves (8) fresh rosemary (1 sprig) fresh thyme (1 sprig) bunch fresh parsley medium carrots (2) celery ribs (2) onion (3) red onion (1) green bell pepper (2) red bell pepper (1) 2 avocados meat, fish & deli 3/4 pound loose sweet Italian pork sausage 5 large chicken breasts 2 pounds ground turkey shopping list canned 2 &1/2 quarts chicken stock 1 (28-oz) can crushed plum tomatoes 2 (28-oz) cans cannelloni beans 1 15 oz can black beans 1 can refried black beans spices, oils & sauces salt pepper olive oil bay leaf (1) cumin ketchup mustard (regular, dijon, or spicey brown) Cajun spice mix 1P 30< diwy misc. 10 flour tortillas 6, 6-inch corn tortillas salsa (about 28 oz.) beverages white wine toiletries bread & baking sandwich bread pasta & grains 1/2 pound small rigatoni 1 pound fettuccine household snacks & cereal dairy parmesan cheese large block cheddar cheese dozen eggs butter heavy cream (1 cup) sour cream baby & pet

4 Minestrone Soup SERVING IDEA: crusty bread and cheese 2 quarts chicken stock 2 cloves garlic, minced 1/2 pound small rigatoni Extra-virgin olive oil 8 fresh sage leaves 1 sprig fresh rosemary 1 sprig fresh thyme 3/4 pound loose sweet Italian pork sausage 2 medium carrots, roughly chopped 2 celery ribs, roughly chopped 1 onion, roughly chopped 1 (28-ounce) can crushed plum tomatoes 1 bay leaf 2 (28-ounce) cans cannelloni beans, drained and rinsed 1/2 bunch fresh parsley leaves, finely minced Salt and black pepper, to taste Parmesan cheese for topping prep: 15 minutes cook: 30 minutes serves: 6 1. Bring a pot of salted water to boil for the rigatoni. Chop the carrots, celery, and onion by hand or in a food processor. 2. Pour 1/4 cup olive oil in a large saucepan. Add the garlic, sage, rosemary and thyme sprigs and warm the oil over medium heat, about 3 to 4 minutes. Discard herbs and add the sausage and cook, breaking up the sausage well browned. Add the carrots, celery, & onionto the saucepan and cook for 3 to 4 minutes, until the vegetables are softened but not browned. 3. Stir in the crushed tomatoes, bay leaf, cannelloni beans, and chicken stock into the sausage mixture. Bring to a simmer and cook for 15 minutes stirring occasionally. 4. Cook the rigatoni in the boiling water according to package. Drain and stir into the simmering soup. Add the parsley, and salt and black pepper, to taste. Discard the bay leaf before serving. (adapted from foodnetwork.com) 4 page

5 light & simple Chicken Enchiladas SERVING IDEA: simple-fresh green salad, sliced avocado &/or tortilla chips OPE 10 flour tortillas 2 large chicken breasts cubed 1 teas cumin 1 red or green pepper, chopped 1 medium onion, chopped 1 15 oz can black beans, drained 2 cup salsa, divided 1 1/2 cup grated cheddar cheese, divided prep: 15 minutes cook: 30 minutes serves: preheat oven to 350 degrees 2. in a medium skillet heat a small amount of cooking oil over medium high heat. Add cubed chicken breast and cook until opaque. 3. add cumin, pepper, onion, black beans, and 1 cup of the salsa to the chicken. Cook until the onion and peppers are slightly soft. Sprinkle with 1 cup of the cheese and blend slightly. 4. fill the tortillas with the chicken mixture and place seam side down in a 9 by 13 inch pan. Pour remaining 1 cup of salsa and sprinkle remaining ½ cup of cheese over the top. 5. bake for 20 minutes covered, then remove cover and bake additional 10 minutes. 5 page

6 mini turkey meatloaves SERVING IDEA: french fries or mashed potatoes and sliced fruit or applesauce OPE diwy (Standard 12 cup muffin tin) 1 cup ketchup 2 pounds ground turkey 3 slices sandwich bread, crust removed 1 cup grated cheddar cheese 1 small onion 1 large egg, lightly beaten 1 tablespoon minced garlic 2 tablespoons mustard (regular, dijon, or spicey brown) 1 teas salt ½ teas pepper prep: 15 minutes cook: 45 minutes serves: 6 1. heat oven to 350 degrees. 2. finely chop onion. Tear the bread into small pieces. 3. in a large bowl mix 3/4 cup of the ketchup with remaining ingredients. Mix well 4. divide the mixture evenly into 6 or more muffin wells. Press down and mound the tops. Brush with remaining ketchup. 5. bake until the meat reaches 170 degrees, about 45 minutes. 6. remove from oven and let stand 5 minutes. Turn out of muffin tin and serve. 6 page

7 Cajun Chicken Pasta SERVING IDEA: a yummy drink 30< 1P 3 whole boneless, skinless chicken breasts, cut into cubes 3 teaspoons Cajun spice mix, more to taste 1 pound fettuccine 2 tablespoons olive oil 2 tablespoons butter 1 whole green bell pepper, seeded and sliced 1 whole red bell pepper, seeded and sliced 1/2 whole large red onion, sliced 3 cloves garlic, minced 2 cups chicken broth 1/2 cup white wine 1 cup heavy cream Salt & Pepper, to taste Chopped fresh parsley, to taste prep: 10 minutes cook: 20 minutes serves: 6 NOTE: this dish can be spicy, so use cajan spice sparingly if you have little ones that won t appreciate their tongue on fire... you can always add some to the adults after! 1.Cook pasta according to package directions. Drain when pasta is still al dente. 2. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add chicken and Sprinkle with 2 teaspoons Cajun spice. Toss around to coat. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a spoon and set aside. 3. Add remaining olive oil and butter to heavy skillet over high heat. Add peppers, onions, and garlic, sprinkle with remaining Cajun spice, and salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Remove all vegetables from the pan and set aside. 4. With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add salt & pepper to taste. Sauce should be spicy! Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine. Top with chopped fresh parsley and enjoy! (adapted from pioneer woman) 7 page

8 huevos rancheros (a friis family fave!) 30< SERVING IDEA: spanish or mexican rice 30< diwy 6, 6-inch corn tortillas 6 eggs 1 1/2 cup grated cheddar cheese, divided cooking oil 1 can refried black beans 1 1/2 cup favorite salsa, to top 2 avocados, pitted and sliced, to top sour cream, to top salt and pepper, to taste start to finish: 30 minutes serves: In a saucepan (or microwave) heat refried black beans over low heat, stirring occasionally until warm. 2. Heat oil (about 1/4 tablespoon) in skillet over medium heat. Add tortilla. When it is golden brown, flip and break a single egg over the tortilla... the egg will run over the edge and look messy. Don t sweat it. Season with salt and pepper. 3. When the egg is about half way cooked, flip the tortilla over... the yoke may try to run off the tortilla, but just keep flipping! Cook for a couple more minutes until mostly or all the way cooked through. 4. Flip over onto a plate (egg side up!) and top with your choice of warm beans, more cheese, salsa, and sour cream. The kids come in handy for this part. Let them pile on the toppings while you make more! 8 page