Chicken, Avocado, Lime and Cilantro Soup, Side Salad Garden Frittata, Blueberry Muffins with Orange Glaze Teriyaki Pork Chops with Red Pepper and Pineapple, Brown Rice, Broccoli Cornbread Pizza, Side Salad Lemon Pepper Chicken and Vegetables Over Cous Cous, Green Beans South of the Border Skillet, Roasted Zucchini Raspberry Filled Brownies Ala Mode PRODUCE Garlic Cloves, 1-2, +1-2 Onion, 1, + ½, + ½, +1, +1 cup Lime, 2-3 Tbs. Avocados, 2 Cilantro, a handful {Side Salad}{+1} Bell Peppers, 2, +1 red, +2 Fresh Herbs, palmful (such as basil, rosemary and/or parsley) {Orange, 1 zest and juice of} {Blueberries, 1 cup} Red Onion, ½ large {Broccoli} Cherry Tomatoes, ½ cup (or 1 whole tomato) {Green Beans} {Zucchini} CANNED/DRY Green Chilies, 1 can Diced Tomatoes, 1-15 oz. can Beans (any kind), 1 can Chicken Broth, 2-32 oz. containers, +1 can Brown Rice, ½ cup{some for side}, +1 ½ cups, cooked Tortilla Chips (optional topping) {Whole Wheat Flour, 2 cups}, + ¾ cup {Sugar, ¾ cup}, +2 cups {Powdered Sugar, 1 cup} Teriyaki Sauce/Glaze, 13.75 oz. (or use homemade) Pineapple Tidbits, 20 oz. Soy Sauce, ¼ cup Brown Sugar, 5 Tbs. Honey, 1-2 Tbs. Cornstarch, 2 Tbs. Cornmeal, 1 ½ cups Pizza Sauce, 1 jar (or use homemade) Whole Tomatoes, 1-28 oz. can Red Wine Vinegar, ½ Tbs. Cous Cous, 1 Box Lemon Pepper Seasoning, 1-2 tsp. Kidney Beans, 1 can Salsa Cocoa, 2/3 cup Unbleached All-Purpose Flour, 1 cup Raspberry Pie Filling, ¾ cup FROZEN Vanilla Ice Cream DAIRY Monterey Jack Cheese, shredded (topping), + 1 cup Butter, 3 Tbs., {+1 stick}, +2 sticks Eggs, 6 {+2}, +1, +2, +4 Milk, ¼ cup {+1 cup}, + ¾ cup, + ¾ cup Mozzarella Cheese, 2 cups Shredded Cheddar Cheese, 1 cup MEAT Cooked Chicken, 2-3 cups, +1-1 ½ lbs. Boneless Pork Chops, 2 lbs. Sausage, 1 lb. ITEMS TO HAVE IN PANTRY/FRIDGE Salt Pepper Olive Oil Baking Powder Vanilla Ground Ginger Garlic Powder Basil Oregano Chili Powder Cumin Eatathomecooks.com
Chicken, Avocado, Lime and Cilantro Soup Time: 30-40 Minutes 2 Tbs. Olive oil Garlic, 1-2 cloves minced 1 onion, chopped 1 can of green chilies 2-3 cups of cooked chicken 1 15 oz. can of diced tomatoes 15 oz can beans (any kind you like) 2-32 oz. containers of chicken broth 2-3 tablespoons of lime ½ cup brown rice Salt/Pepper 2 avocados, chopped in bite size pieces a handful of cilantro, chopped Toppings - I used Monterey jack cheese and crumbled up tortilla chips Heat up olive oil and saute the onion, garlic, and green chilies for a few minutes in a large pot. Mix in the chicken, chicken broth, diced tomatoes, beans, lime juice and rice. Cook together for 20-30 minutes, until the rice is tender. Salt and pepper to your liking. When you are ready to serve toss in the avocado and cilantro. Serving Suggestion: Side Salad
Garden Frittata Yield: 6 Servings Time: 25 Minutes 3 Tbs. butter ½ onion, chopped 2 bell peppers, chopped 6 eggs ¼ cup milk a palm full of fresh herbs, chopped such as basil, rosemary and parsley 1 cup shredded Monterey Jack cheese salt and pepper to taste Melt the butter in an oven-proof skillet. Sauté the onions and peppers until tender crisp. Whisk the eggs, milk, herbs, cheese and salt and pepper together. Pour over the veggies in the skillet. Let cook over medium heat, without stirring until the middle is set, about 7-9 minutes. Place in the oven, under the broiler until browned. Serving Suggestion: Blueberry Muffins with Orange Glaze
Blueberry Muffins with Orange Glaze Yield: 1 Dozen Bake Time: 15-20 Minutes 2 cups whole wheat flour 1 Tbs. baking powder 1 tsp. orange peel or zest ½ tsp. salt 1 stick butter, softened ¾ cup sugar 2 eggs 1 cup milk 1 tsp. vanilla 1 cup blueberries For the glaze: 1 cup powdered sugar 1 Tbs. + 2 tsp. orange juice Stir the flour, baking powder, orange peel and salt together in a bowl. Beat the butter and sugar together with an electric mixer. Add in the eggs, milk and vanilla. Stir the wet ingredients into the dry. Don t over stir this, just blend them together. Fold in the blueberries. Spoon the batter into 12 muffin cups and bake at 400 degrees for 15-20 minutes. Stir the ingredients for the glaze together. Drizzle over muffins that have cooled a bit. They don t have to be completely cool, but you don t want them piping hot either. I drizzled most of the muffins, but then decided to dunk a few too.
Teriyaki Pork Chops with Red Pepper and Pineapple Slow Cooker Time: 5-8 Hours 2 lb. boneless pork chops ½ large red onion, sliced 13.75 oz Teriyaki sauce/glaze* 1 red bell pepper, sliced 20 oz pineapple tidbits, drained Place pork chops in crockpot. Add onion and Teriyaki glaze. Cook on high 5-6 hours or low 7-8 hours. Add pineapple and bell pepper during the last 15-20 minutes of cooking time. Serve over rice. Pressure Cooker Instructions: Stir ¼ cup of pineapple juice from can into teriyaki glaze. Add pork and glaze to pot. Set for 20 minutes cook time. Do a quick pressure release. Add red peppers and drained pineapple to top of pork chops. Set cook time for 1 minute, then do another quick pressure release. *Homemade Teriyaki Sauce/Glaze 1 4 cup soy sauce. 1 cup water. 1 2 teaspoon ground ginger. 1 4 teaspoon garlic powder. 5 tablespoons packed brown sugar. 1-2 tablespoon honey. 2 tablespoons cornstarch. 1 4 cup cold water. Mix all but cornstarch and ¼ cup water in a sauce pan and begin heating. Mix cornstarch and cold water in a cup and dissolve. Add to sauce in pan. Heat until sauce thickens to desired thickness. Add water to thin if you over-thicken. Serving Suggestion: Brown Rice, Broccoli
Cornbread Pizza Bake Time: 20-25 Minutes 1 ½ cups cornmeal 3/4 cup whole wheat flour heaping tablespoon baking powder 1/2 tsp. salt 1 egg 3/4 cup milk 1 lb. sausage 1/2 onion, diced 1 jar pizza sauce* 2 cups shredded mozzarella cheese Brown the sausage and onion together in a skillet. Drain and rinse under hot water to remove the extra grease. Mix the dry ingredients together for the cornbread. Stir in the egg and milk. Spray a 9 13 casserole dish with cooking spray. Spread the cornbread batter in the dish. Bake at 375 degrees for 5 minutes. Pull it out of the oven and spread with the sauce, sausage and cheese. Bake another 15-20 minutes or until the crust is done. *Homemade Pizza Sauce 28 oz can peeled whole tomatoes ½ Tbs. red wine vinegar 1 tsp. basil ½ tsp. oregano ½ tsp. garlic powder ¼ tsp. black pepper salt to taste Pour the tomatoes and all the juice from the can into a blender. Quickly blend just to chop the tomatoes. Sauce shouldn't be smooth. Pour from the blender into medium sized bowl. Stir remaining ingredients in by spoon. Any extra sauce can be frozen. Serving Suggestion: Side Salad
Lemon Pepper Chicken and Vegetables Over Cous Cous Time: 15 Minutes 1 Box couscous 1 Can chicken broth + enough water to make 2 cups 1 Onion, sliced 1-2 Garlic cloves, crushed 2 Tbs. Olive oil 2 Bell peppers, sliced (any combination or color) 1/2 cup Cherry tomatoes cut in half or 1 tomato, chopped 1-1 1/2 lbs. cooked chicken, sliced 1-2 tsp. Lemon pepper seasoning Cook couscous in chicken broth according to package directions. Cook onion and garlic in skillet over medium heat for several minutes. Add bell peppers and cook till onion is tender and peppers are tender-crisp. Warm chicken in the microwave, if it's been frozen. Add to the skillet. Season with lemon pepper. Serve over couscous. Serving Suggestion: Green Beans
South of the Border Skillet Bake Time: 25 Minutes 1 cup onion, chopped 1 Tbs. oil 2 tsp. chili powder 1 tsp. ground cumin 1/2 tsp. garlic powder 1/4 tsp. salt 1 can kidney beans, drained 1 1/2 cups cooked brown rice 1 cup shredded cheddar 3/4 cup milk (regular, coconut, or almond) 2 eggs, beaten Salsa Saute the onion in oil. Stir in the spices and salt. Cook for a minute. Add the beans, rice, cheese, milk and then eggs. Mix to combine. Bake at 350 degrees for about 25 minutes or until the center is set. I used an iron skillet to bake mine. If you don t have an oven proof skillet, you can transfer the casserole to a baking dish. Serve with salsa. Serving Suggestion: Roasted Zucchini Roasted Zucchini Preheat oven to 450 degrees. Grease roasting pan with olive oil (or line with parchment) Chop zucchini and put into large bowl. Drizzle olive oil over zucchini. Mix until evenly coated. Sprinkle seasonings of choice. Bake about 15-20 minutes.
Raspberry Filled Brownies A La Mode Bake Time: 25-30 Minutes 2 sticks butter 2 cups sugar 4 eggs 2 tsp. vanilla ⅔ cup cocoa 1 cup unbleached all-purpose flour ½ tsp. salt ½ tsp. baking powder ¾ cup raspberry pie filling Vanilla Ice Cream Grease a 9 13 pan. In a large bowl, melt the butter. Stir in the sugar, eggs and vanilla with a spoon. Add the cocoa, flour, salt and baking powder. Stir until well combined. Pour half the batter into the pan. Spread raspberry pie filling over the top. Pour the rest of the batter over the raspberry filling. Bake at 350 degrees for 25-30 minutes. Serve with vanilla ice cream and the rest of the pie filling that has been warmed in the microwave.