Monday, August 10 through Sunday, August 16

It is going to be a HOT week this week. And humid, the worst weather combination known to man. So, I'm going to try to leave the oven off.

Monday August 10

Leftovers

We have mountains of food left over from last week, so instead of letting all that go to waste, we have leftovers. Yum, yum.

Tuesday, August 11

Zesty Beef Tacos – Gluten free, as long as you use corn taco shells

Ingredients:
1 lb ground beef
1 medium onion
1 garlic clove, pressed
1 c chunky salsa
1 can (6 oz) tomato paste
3/4 c water
1 pkt (1 oz) taco seasoning mix
12 taco shells
1 c shredded cheese
1 head of lettuce, shredded
2 Roma tomatoes

Directions:
1. Chop onions. Place onions, beef and pressed garlic in skillet. Cook over medium-high heat 15-18 minutes or until beef is no longer pink, breaking into crumbles.
2. Add salsa, tomato paste, water, and taco seasoning mix. Bring to a simmer over medium heat.
3. Arrange 12 taco shells on a serving platter. Fill with beef mixture, shredded cheese, lettuce, and Roma tomatoes.

Wednesday, August 12

Beef Stir-fry
Grab a bag of stir fry vegetables and use leftover beef from Sunday. Serve over rice for a quick, gluten free meal or serve over noodles for a lo mein feel.

Thursday, August 13

Pancakes

See July 17 for recipe and ingredients or buy a box of pancake mix and follow directions on back.

Friday, August 14

Leftovers

“What? Leftovers twice in one week,” you say. It is payday today. While my intentions of leftovers for dinner are very good and real, there is a good chance we will be going out to eat instead.

Saturday, August 15

Pizza

Saturdays just feel like a pizza day. Support your local pizza store and order an extra topping. The boy likes black olives and pineapples.

Sunday, August 16

Chicken Pot Pie

It is our 6 year anniversary and to celebrate my hubby is letting me cook. What a treat! We’ll probably even go all out and have a bottle of three buck chuck with dinner. This makes enough to fill two 8 inch pie tins. We usually eat one for dinner and Zippy takes the leftovers for lunches.

Ingredients:
1 can (10 3/4 oz) condensed chicken broth
1 1/3 c water, divided
4 medium carrots (1 1/2 c)
3 medium potatoes (1 1/2 c)
2 tbsp olive oil
2 c medium mushrooms
1 small onion, finely chopped
1 c frozen peas
1/3 c flour
2 refrigerated pie crusts
2 1/2 c cooked chicken

Directions:
1. Combine broth, 1 c water, carrots, and potatoes in a medium saucepan. Bring to boil; reduce heat and simmer for 10 minutes.
2. Preheat oven 425˚F. Sautee mushrooms and onions. Stir in broth mixture and peas. Whisk remaining 1/3 c water into the flour until smooth, whisk into vegetable mixture. Bring to a boil.
3. Stir chicken into vegetable mixture and transfer to baking dish. Place crust over filling.
4. Bake until filling is bubbly and crust is browned, about 20 minutes.

Sunday, July 12 through Saturday, July 18

Sunday, July 12

Beef Ribs

Ingredients:
2-3 pounds of beef ribs
BBQ sauce

Directions:
Heat grill. Put ribs on grill. Grill ribs. Put out fires as necessary. Top with BBQ sauce if desired. Enjoy.

Monday, July 13

Ribollita

I’ve never actually made this before so I make no promises, but have I ever steered you wrong before?

Ingredients:
1/2 c extra-virgin olive oil
1 onion, chopped
2 leeks, sliced (white part only)
2 cloves garlic, minced
2 celery stalks, chopped
4 carrots, peeled and chopped
1 (14.5 oz) can diced tomatoes
1 (15.5 oz) can cannellini beans
1 bunch kale, ribs removed and chopped
1 bunch spinach or Swiss chard, chopped
1/4 head savoy cabbage, chopped
2 potatoes, peeled and chopped
2 zucchini, chopped
1 tbsp salt
1/2 tsp pepper
1 tsp rosemary
1/2 tsp red pepper flakes
Water
1 loaf stale (day-old) French or Italian bread, sliced
Grated Parmesan (optional)

Directions:
1. Heat the olive oil in a large pot over medium heat. Add the onion, leeks, garlic, celery, and carrots; sauté until the onion is softened, about 5 minutes. Add the tomatoes with their juice, the beans, and the remaining vegetables, then season with the salt, pepper, rosemary, and red pepper flakes. Add enough water to cover the vegetables (about 10 cups) and bring the soup to a boil. Reduce the heat, the cover and simmer the soup for 1 1/2 to 2 hours.
2. Add the slices of bread, then raise the heat to medium-high and bring the soup to a second boil, stirring occasionally, until the bread has fully broken down, about 10 to 15 minutes.
3. Let the soup stand for about 10 minutes before serving. Ladle the soup into bowls, then sprinkle with Parmesan and drizzle with olive oil, if desired.

Tuesday, July 14

Roasted Vegetable Pasta

Another new recipe. I am very lucky that my kids will try anything.
Ingredients:
4 small zucchini, halved lengthwise and cut into 1-in slices
2 large onion, cut into wedges
2 medium yellow summer squash , halved lengthwise and cut into 1-inch slices
1 c fresh baby carrots, halved lengthwise
2 tbsp olive oil
3 1/2 c uncooked fusilli pasta
2 c (8 oz) shredded fontina cheese
1 1/2 c heavy whipping cream
1/2 c canned diced tomatoes in sauce
1/2 c grated Parmesan cheese, divided
2 garlic cloves, minced
1/2 tsp salt
1/4 tsp pepper

Directions:
1. In a large bowl, combine the first six ingredients. Transfer to two greased cookie sheets. Bake at 450˚ for 20-25 minutes or until crisp-tender; set aside. Reduce heat to 350˚.
2. Cook pasta according to package directions; drain. Add the fontina cheese, cream, tomatoes, 1/4 c Parmesan cheese, garlic, salt and pepper. Stir in vegetable mixture.
3. Transfer to a greased 13x9 baking dish (dish will be full). Sprinkle with remaining Parmesan cheese. Bake, uncovered, for 25-30 minutes or until bubbly.

Wednesday, July 15

Harry Potter and the Half Blood Prince comes out today in theaters today. My husband will be serving the kids and himself leftovers while I will be in the theater watching Harry.

Thursday, July 16

Peanut Sauce Shrimp and Pasta

As long as you verify that your peanut sauce is gluten free, this is a celiac friendly recipe!
Ingredients:
1/2 a 14 oz dried medium rice noodles
1 tbsp cooking oil
12 oz peeled, deveined medium uncooked shrimp
12 oz fresh asparagus spears, trimmed, cut in 2-inch pieces (3 cups)
1 large red and/or yellow sweet pepper, cut in 3/4 inch pieces (1 cup)
1/2 c bottled peanut sauce

Directions:
1. Place noodles in large bowl. Bring 4 cups water to boiling; pour boiling water over noodles in bowl. Let stand for 10 minutes.
2. Meanwhile, heat oil in large skillet over medium-high heat. Add shrimp, asparagus, and sweet peppers. Cook and stir for 3 to 5 minutes, until shrimp are opaque. Add peanut sauce; heat through.
3. Drain noodles. Divide noodles among shallow serving bowls, using a fork to twist noodles into nests. Top with shrimp, asparagus, and sweet pepper mixture.



Friday, July 17

Pancakes!

There is nothing better than a properly made Swedish pancake – thin, rolled up with applesauce and cool-whip. Yeah, I’m drooling. This will make about 4 servings. I’ll be double, no tripling.
Ingredients:

3 eggs

2 1/2 cups low-fat milk
1 1/4 cups flour
1/2 teaspoon salt
3 tablespoons butter or margarine, melted


Directions:
1. In a large mixing bowl, beat the eggs with half the milk.
2. Beat in flour and salt until smooth.
3. Stir in melted butter and remaining milk.
4. Heat a griddle or large skillet with a small amount of vegetable oil.
5. For each pancake, pour about 1/4 cup batter onto the griddle and cook over medium heat 1 to 2 minutes.
6. With a spatula, turn the pancakes and cook until golden brown, about 1/2 minute.
7. Serve immediately or keep warm while making the remaining pancakes.

Saturday, July 18

Chicken Drumsticks with Broccoli Salad

Grilled chicken drumsticks with the best ever broccoli salad. I would recommend doubling the recipe.
Ingredients:
2-3 pounds chicken drumsticks
3/4 lb chopped fresh broccoli
1 small green apple, chopped
1/2 c shopped red onion (optional)
3 tbsp real bacon bits
1/2 c ranch salad dressing
4 1/2 tsp sugar

Directions:
Grill chicken how you usually grill it. To make salad, in a large bowl, combine the broccoli, apple, onion and bacon. In a small bowl, combine salad dressing and sugar. Pour over broccoli mixture; toss to coat.