Archive for Weekly Meals
Lentil Salad
Posted by: | Comments| 1 lb | Green or Black Lentils |
| 1 | Onion, peeled and cut in half |
| 2 | Garlic Cloves, peeled and left whole |
| 2 small | Cucumbers, chopped small |
| 2 | Roma Tomatoes, chopped |
| 2 | Green Onions, chopped |
| 1/4-1/2 cup | Crumbled Feta Cheese |
| 6 sprigs | Fresh Thymes, leaves only |
| 1/8-1/4 cup | Fresh Parsley, chopped |
| 1/4 cup | Red Wine Vinegar |
| 1/4 cup | Extra Virgin Olive Oil |
| 1 tsp | Dijon Mustard |
| Salt & Pepper to Taste |
Carefully look through the lentils removing any rocks. Rinse the lentils with plenty of water. Once rinsed, put the lentils in a large pot and cover with 8-10 cups of fresh water; add the halved onion and garlic cloves. Bring the pot to a boil then reduce to a simmer. Cook for 25-30 minutes until the lentils are tender, but not mushy.
Once the lentils have cooked, drain and remove the onion and garlic. Allow the lentils to cool completely.
While the lentils are cooling, chop the cucumbers, tomatoes, green onions, thyme and parsley; add to a medium-sized bowl. In a Pyrex measuring cup mix together the vinegar, olive oil, Dijon mustard, salt and pepper. Add the cooled lentils to the chopped vegetables and add the feta cheese. Toss to combine.
Lentil salad makes a great lunch served over a bed of lettuce with some chopped carrots or even works well as a side dish.
Roasted Chicken with Mushrooms and Gorgonzola
Posted by: | Comments4 servings
| 4 | Chicken Breasts, boneless, skinless |
| 2tbs | Extra Virgin Olive Oil, divided |
| 1/4tsp | Garlic Powder |
| 1/4tsp | Oregano, dried |
| Salt & Pepper to taste | |
| 6oz | Mushrooms, sliced |
| 1 | Roma Tomato, chopped |
| 1-2oz | Gorgonzola, crumbled |
Preheat oven to 350-degrees.
Rinse chicken and place in shallow baking dish. Drizzle with 1T olive oil on both sides; season with garlic powder, oregano, and salt and pepper to taste. Place chicken in the oven and bake for 25 minutes or until an internal thermometer reads 160-degrees in the thickest part of the breast.
While the chicken is baking, heat a sauté pan over medium-high heat with 1T olive oil. Add the mushrooms to the pan, in a single layer and don’t move them so they will brown. Cook for 3-4 minutes. When the mushrooms have browned, add the tomato and cook for an additional 2-3 minutes, stirring occasionally. Season with salt and pepper to taste.
Remove the chicken from the oven and place on a warm platter. Top the chicken with the mushrooms and tomato mixture then crumble on the Gorgonzola.
Vegetable Lentil Soup
Posted by: | Comments6-8 Servings
| 1 sm | Onion, chopped |
| 3 ribs | Celery, chopped |
| 2 | Carrots, chopped |
| 2 | Garlic Cloves, minced |
| 14.5 oz | No added salt canned Tomatoes |
| ½ lb | Green Beans, cut into 1” pieces |
| 1 cup | French Green Lentils |
| 6 cups | Chicken Stock |
| 5 tbs | Extra Virgin Olive Oil, divided |
| Salt and Pepper to taste | |
| 1 tsp | Cayenne pepper |
Heat 3tbs extra virgin olive oil in a soup pot over medium-high heat. Sauté the onion, celery and carrots for 5 minutes or until onion is translucent; add garlic to the pot and sauté for 1 minute more. Add tomatoes, green beans, lentils and chicken stock to the pot and bring to a boil. Reduce the heat to a simmer and cook the soup covered for 35-45 minutes, stirring occasionally, or until the lentils are softened.
Season the soup with salt, pepper and cayenne pepper.
Serve in bowls with an extra drizzle of reserved olive oil.
6 to 8 servings
Spinach and White Bean Pasta with Salame
Posted by: | Comments15oz can White Kidney Beans, drained and rinsed
3-4cups Baby Spinach (Frozen chopped spinach can be substituted)
3 cloves Garlic, minced
6-8 slices Salame, cut into strips (Bacon can be substituted, just cook then crumble)
2tbs Extra Virgin Olive Oil
1lb Pasta (Whatever shape you have on hand)
Parmesan Cheese, for serving
Cook the pasta according to the package directions in salted water.
While the pasta cooks preheat a medium sauté pan over medium-high heat. Add 1tbs of olive oil and salame strips. Sauté the salame until nearly crisp; remove to a paper towel covered plate. In the same pan add the remaining 1tbs olive oil and garlic and cook for 1 minute. Add the white beans and spinach; cook until the spinach is wilted and the beans are warm. Remove from heat.
When pasta is al dente, drain the pasta, reserving 1/2 cup of pasta cooking water. Toss the pasta with the spinach mixture and add the water a little bit at a time to make a little sauce. Remove the pasta to plates, sprinkle with salame strips and Parmesan cheese.
Basic Pizza Dough
Posted by: | Comments| 1 tablespoon | Active Dry Yeast |
| 1 cup | Water (really warm, 110F degrees) |
| 1 teaspoon | Honey |
| Nonstick Spray | |
| 3 cups | Unbleached Flour |
| 1/4 cup | Grated Parmesan Cheese |
| 2tbs | Ground Flax Seed or Oat Bran |
| 1tsp | Salt |
| 3 tablespoon | Extra Virgin Olive Oil |
For the dough we use mom’s stand mixer, but if you don’t have one you can do everything in a bowl, but then you will have to hand knead the dough.
In a measuring cup for liquids, measure 1 cup of hot water and stir in honey and yeast. Allow the yeast to proof for 5 to 10 minutes. (Proofing is a fancy way of saying… Allow the yeast to get foamy. Mom says if the yeast is good, it will make thick foam at the top of the measuring cup.)
While the yeast is proofing, spray the inside of the bowl and dough hook with nonstick spray. Combine flour, Parmesan cheese, flax seed and oil in the bowl. Put the lid on the mixer and turn it on low until the ingredients are mixed. Turn off the mixer, remove the lid and add the yeast mixture to the flour mixture; put the lid back on and turn on the mixer to combine everything. Once all the ingredients are combined, check the dough and make sure it isn’t too crumbly. If it’s crumbly add water a tablespoon at a time until all the flour is incorporated. If the dough seems too sticky add flour 1 tablespoon at a time until the dough is less sticky. Turn the mixer on and let it knead the dough for 5-7 minutes. After the dough is kneaded, turn it out into another bowl, sprayed with nonstick spray; cover the dough with a towel and place the bowl in a warm spot in the kitchen so the dough can rise. Rising will take 30 minutes to 1 hour and the dough will double in size.
After you let the dough rise, cut the dough into 2 equal sections. Take one section and put on a floured surface; cover the remaining dough with the towel so it won’t dry out.
Using a rolling pin, roll the dough out, on a floured surface, into a ¼-inch thick circle. You are now ready to top the dough with Pizza toppings.
Taco Night
Posted by: | CommentsThis is a great healthy version of taco meat.
1lb Ground beef or ground turkey
1 Onion, chopped
1 Red Bell Pepper, seeded and chopped
1tbs Chili Powder
1tbs Cumin
1tbs Cocoa Powder
8oz Tomato Sauce
15oz Kidney Beans, drained and rinsed
In a large saute pan, set over medium-high heat, brown the meat with the onions and peppers. When the meat has browned and the onions are translucent drain the meat of any excess fat. Add the chili powder, cumin and cocoa powder; saute for 1 minute so the spices have a chance to toast. Add tomato sauce and kidney beans and allow to heat through.
Serve the taco meat in taco shells with chopped lettuce, tomato, cheese, and salsa
