Menu:
1- French Onion Soup with Salad
2- Jambalaya
3- Homemade Pizza and Salad (with homemade, freezable pizza dough, I will make a few extra batches of this dough to freeze and have on hand the next time I want to make pizza!)
4- Burritos with Lettuce, Tomatoes, Salsa, and Sour Cream (I will freeze most of these for later lunches and dinners)
5- Cream Cheese Chicken with Mashed Potatoes and Green Beans (I will freeze half of this for dinner some other time)
Recipes:
French Onion Soup with Salad
2.5 pounds yellow onions
2 tablespoons butter (I use unsalted to control the salt content)
1 tablespoon canola oil
1 teaspoon sugar
6.5 cups good beef stock (I use the Pacific Natural Foods brand)
1.5 teaspoons kosher salt
1/8 teaspoon pepper
8 slices Italian or French bread (about 1/2 inch thick)
1/2 cup Parmesan or Gruyere cheese, shredded
Thinly slice the onions. Over medium-low heat saute the onions in the butter and canola oil, covered. Be sure to coat the onions well as they saute. Stir occasionally for 15 minutes. If the onions are cooking too quickly lower the heat. Sprinkle the onions with sugar. Continue to cook, uncovered, for 25 minutes until the onions are caramelized and golden brown.
Add 1/2 cup beef stock to the pot. Raise the heat to high, and scrape the bottom of the pan to loosen any brown bits. Bring the stock to a boil. Add the remaining 6 cups of stock, salt, and pepper, and return it to a boil. Lower the heat to simmer gently. Cover and cook for about 30 minutes, until the onions are tender but still hold their shape. Be sure to check periodically to make sure that the onions are not cooking too quickly.
Meanwhile, preheat the oven to 450 degrees. Toast the bread slices on a baking sheet and toast for 5 minutes. Turn them over and toast for another 5 minutes. Remove from the oven and set aside.
Ladle the soup into ovenproof bowls about 3/4 full. Place 2 slices of the toasted bread on top and sprinkle with cheese. Place bowls on a rimmed baking sheet, and bake until cheese is melted, about 5 minutes. Serve immediately.
Salad (With dinner 2 nights and a few lunches)
2 heads of Romaine lettuce, coarsely chopped
4 cups baby spinach
1 cup shredded carrots
1/3 cup thinly sliced red onion
1 cup cherry or grape tomatoes
1/2 cup croutons
1 tablespoon freshly ground pepper
Shredded parmesan (as little or as much as you like)
Dressing of your choice
Note: As you can see I will be serving salad twice this week. I usually make a big bowl of salad at the beginning of the week with lettuce, spinach, shredded carrots, and sliced red onion. I make enough for both dinners and a few lunches all at once. When I am ready to serve the salad I add tomatoes, ground pepper, croutons, and shredded cheese. You can mix and match your own favorite salad ingredients. Some other things that I like to add from time to time are: sprouts, snap peas, edamame, and red pepper.
Jambalaya
Jambalaya rice (I use Zatarain's)
Smoked sausage (16-ounces), sliced
Diced tomatoes, (14-ounce) can
Green pepper, diced
Small onion, diced
2 stalks celery, sliced
1/4 cup fresh parsley, coarsely chopped
Cook the jambalaya rice according to package instructions. Meanwhile, brown the sausage. Remove the sausage from the pan. In the pan that was used to cook the sausage saute the green peppers, onions, and celery. Cook for about 10 minutes on medium heat until everything is softened. Add the tomatoes and smoked sausage. Heat for about 5 minutes.
Serve on top of the cooked rice, and top it all with the parsley.
Homemade Pizza (Feel free to use your favorite toppings)
4 tablespoons marinara sauce
Pepperoni, as much as you like
Sausage, as much as you like
Sliced red onions
Black olives, sliced
3/4 cup shredded mozzarella cheese
1 tablespoon Italian seasoning
Homemade pizza dough (I make this in bulk, divide it into portions, and freeze the extra to use later)
1 tablespoon olive oil
Pizza Dough
http://www.finecooking.com/recipes/easy_pizza_dough.aspx
Preheat the oven to 450 degrees. Drizzle the pizza dough with the olive oil. Spoon the marinara sauce onto the dough and spread it around. put any toppings that you like. Top with mozzarella cheese, and sprinkle with Italian seasoning. Place on a baking sheet, and cook for 10-15 minutes, depending on how crispy you like the crust. Slice and serve.
Burritos
2 pounds ground beef
2 cans refried beans (I make my own)
1 1/3 cups enchilada sauce
1/2 cup water
1/3 cup minced onion
1 tablespoon chili powder
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon dried oregano
3 cups shredded cheese (cheddar or Mexican blend)
1 can green chilies
20 flour tortillas (burrito-size)
Brown ground beef; drain. Add remaining ingredients (except tortillas). Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
Heat 3-4 tortillas at a time. Spoon 1/4 c. beef mixture down the side of each tortilla.
Roll up. Wrap each burrito in a damp paper towel, then wrap in foil. You can serve them immediately, refrigerate, or freeze them. I serve a few for dinner the night that I make them, and I freeze the remaining burritos to have later for lunch or a quick dinner. I like to pack them individually in ziplock bags.
If you freeze them, to eat, remove foil and microwave for about a minute. The paper towel keeps the burrito moist. If you don’t use a microwave, skip the paper towel and just wrap in foil. Then heat burritos in the oven with foil. For a sit down meal they are nice topped with lettuce, tomatoes, salsa, and sour cream.
Cream Cheese Chicken
1 (7-ounce) envelope of Italian salad dressing mix
1/2 cup butter
2 pounds boneless skinless chicken breasts
1 (10.75 ounce) can Cream of Chicken soup
1 (8-ounce) block cream cheese
Turn slow cooker on high. Put in butter and add dressing. When butter is melted, mix in the dressing.
Cut chicken into bite size pieces and add to mixture. Cover and cook on high for 2 hours. Remove chicken to plate and let it cool. Add cream of chicken soup and cream cheese. Stir to melt until it is creamy. Then put the chicken back in. At this point I will freeze half and serve the remaining half for dinner.
Mashed Potatoes
5 medium sized russet potatoes, peeled and chopped
1/4 cup butter
1/4 cup milk
1/4 cup sour cream
Salt and pepper to taste
Boil the potatoes in generously salted water for about 10-15 minutes, until they are tender. Drain the potatoes and add the rest of the ingredients. Mash with a potato masher or an electric mixer. (Depending upon the consistency that you like)
Green Beans
1 (16-ounce) bag frozen green beans
2 tablespoons butter
Salt and pepper to taste
In a pot, cook all of the ingredients over medium heat until they are tender. (About 10-15 minutes)
Grocery List:
French Onion Soup with Salad
2.5 pounds yellow onions
2 tablespoons butter (I use unsalted to control the salt content)
1 tablespoon canola oil
1 teaspoon sugar
6.5 cups good beef stock (I use the Pacific Natural Foods brand)
1.5 teaspoons kosher salt
1/8 teaspoon pepper
8 slices Italian or French bread (about 1/2 inch thick)
1/2 cup Parmesan or Gruyere cheese, shredded
Salad (Enough to go with the French Onion Soup and the Pizza, plus some for lunch)
2 heads of Romaine lettuce, coarsely chopped
4 cups baby spinach
1 cup shredded carrots
1/3 cup thinly sliced red onion
1 cup cherry or grape tomatoes
1/2 cup croutons
1 tablespoon freshly ground pepper
Shredded parmesan (as little or as much as you like)
Dressing of your choice
Homemade Pizza
1 (2.25 teaspoon) package active dry yeast
4 cups all purpose flour
3 tablespoons olive oil
4 tablespoons marinara sauce
Pepperoni, as much as you like
Sausage, as much as you like
Sliced red onions
Black olives, sliced
3/4 cup shredded mozzarella cheese
1 tablespoon Italian seasoning
Jambalaya
Jambalaya rice (I use Zatarain's)
Smoked sausage (16-ounces), sliced
Diced tomatoes, (14-ounce) can
Green pepper, diced
Small onion, diced
2 stalks celery, sliced
Smoked sausage (16-ounces), sliced
Diced tomatoes, (14-ounce) can
Green pepper, diced
Small onion, diced
2 stalks celery, sliced
1/4 cup fresh parsley, coarsely chopped
Burritos
2 pounds ground beef
2 cans refried beans (I make my own)
1 1/3 cups enchilada sauce
1/2 cup water
1/3 cup minced onion
1 tablespoon chili powder
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon dried oregano
3 cups shredded cheese (cheddar or Mexican blend)
1 can green chilies
20 flour tortillas (burrito-size)
2 cans refried beans (I make my own)
1 1/3 cups enchilada sauce
1/2 cup water
1/3 cup minced onion
1 tablespoon chili powder
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon dried oregano
3 cups shredded cheese (cheddar or Mexican blend)
1 can green chilies
20 flour tortillas (burrito-size)
Cream Cheese Chicken, Mashed Potatoes, and Green Beans
1 (7-ounce) envelope of Italian salad dressing mix
1/2 cup butter
2 pounds boneless skinless chicken breasts
1 (10.75 ounce) can Cream of Chicken soup
1 (8-ounce) block cream cheese
1/2 cup butter
2 pounds boneless skinless chicken breasts
1 (10.75 ounce) can Cream of Chicken soup
1 (8-ounce) block cream cheese
5 medium sized russet potatoes, peeled and chopped
1/4 cup butter
1/4 cup milk
1/4 cup sour cream
Salt and pepper to taste
1 (16-ounce) bag frozen green beans
2 tablespoons butter
Salt and pepper to taste
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