Meal: Taco Soup

Taco Soup: This is a great warm meal that can be made in a stock pot or in the crock pot. I like to use organic ground beef when ever possible.

Vegetarian Variation: Make the soup according to the recipe except omit the ground turkey/beef.

Ingredients

2 cans of mixed beans or black beans

2 cans of corn

1 large can of diced tomatoes

1 can diced chilies or jalapenos (depending on level of spice desired)

1 packet taco seasoning

1 packet ranch dressing mix

1 lb browned ground turkey or hamburger

shredded cheddar cheese
sour cream
tortilla chips

In a large stock pot brown ground meat and drain any fat. Add in taco and dressing seasoning packets and combine*. Drain, rinse and add beans to the pot. The add in the corn, tomatoes and chilies (including juices). Bring to a simmer for 10 minutes. Ladle into bowls and top with cheese and sour cream. Serve with tortilla chips.

*If using a crock pot, add browned meat to the crock pot stoneware insert. The proceed with the additional ingredients. Cook on low for 8 to 10 minutes. Serve as directed.

www.crockpot365.blogspot.com

Meal: Turkey Cutlets with Prociutto and Caper Sauce

Turkey Cutlets with Prosciutto and Caper Sauce: This dish is absolutely delicious! I like to use whole wheat linguine noodles to help increase the nutrition in this dish.

Ingredients
sauce:
1 large garlic clove
1/4 cup well-drained rinsed capers
3 tablespoons olive oil
1 teaspoon red-wine vinegar

Turkey:
4 thin slices prosciutto (3 ounces)
8 thin turkey cutlets (scallopini; about 1 pound)
1/3 cup all-purpose flour
2 large eggs, lightly beaten
3/4 cup plain fine dry bread crumbs
1/4 cup olive oil
1/4 cup vegetable oil

4 servings linguine noodles, cooked according to package directions.

Mixed greens for tossed salad

Make sauce:
Chop garlic and capers together. Transfer to a bowl and stir in oil, vinegar, 1/4 teaspoon pepper, and a pinch of salt.

Prepare turkey:
Drape a slice of prosciutto over each of 4 cutlets, covering them, then top with another cutlet (like a sandwich).

Put flour, eggs, and bread crumbs in separate shallow bowls, then stir 1/4 teaspoon each of salt and pepper into both flour and bread crumbs. Dredge each cutlet "sandwich" in flour, then eggs, then bread crumbs, shaking off excess after each dip. Transfer to a plate.

Heat oils in a 12-inch heavy skillet over medium heat until oil shimmers, then cook cutlet sandwiches 2 at a time, turning once, until golden and just cooked through, 4 to 6 minutes per batch. Serve with on top of linguine noodles and top with caper sauce. Serve with a mixed greens salad topped with your favorite dressing.

Gourmet April 2008

Meal: Salmon Bulgogi with Bok Choy and Mushrooms

Salmon Bulgogi with Bok Choy and Mushrooms: Bulgogi is a Korean dish that is made with marinating beef. This recipe uses salmon instead which has healthy fats but is still leaner than beef.

Ingredients
2 large garlic cloves, peeled, divided
1/3 cup chopped green onions
1/4 cup soy sauce
1 tablespoon Chinese rice wine or dry Sherry
1 3/4-inch cube peeled fresh ginger
2 teaspoons sugar
1 teaspoon Asian sesame oil
3/4 teaspoon chili-garlic sauce
4 6-ounce center-cut skinless salmon fillets
1 tablespoon olive oil
1 large bok choy, cut crosswise into 1/2-inch-wide strips (about 7 cups)
4 ounces fresh shiitake mushrooms, stemmed, caps sliced

4 cups cooked short grain white rice

Blend 1 garlic clove and next 7 ingredients in mini processor. Arrange salmon in 11x7x2-inch glass baking dish. Spoon marinade over. Let marinate 5 minutes.

Preheat oven to 500°F. Arrange fish, with some marinade still clinging, on rimmed baking sheet. Transfer any marinade in dish to small saucepan. Roast fish until just opaque in center, about 8 minutes. Bring marinade in saucepan to boil; set aside and reserve for glaze.

Meanwhile, heat oil in large nonstick skillet over high heat. Add bok choy and mushrooms; using garlic press, press in 1 garlic clove. Stir-fry until mushrooms are tender and bok choy is wilted, about 4 minutes. Season with salt and pepper.

Divide vegetables among plates. Top with salmon. Brush fish with glaze. Serve with steamed white rice.

Bon Appétit June 2008

MENU: January 11-18, 2009

Meal
1. Salmon "Bulgogi with Bok Choy and Mushrooms
SIDE: Steamed Rice

2. Turkey Cutlets with Prosciutto and Caper Sauce
SIDE: Linguine noodles
SIDE: Mixed greens salad

3. Taco Soup
SIDE: Tortilla chips


Weekly Shopping
1 bunch green onions
1 large bok choy
4oz fresh shiitake mushrooms
Asian chili-garlic sauce
4 slices prosciutto
4 4-oz thin turkey cutlets
1 packet taco seasoning
1 packet ranch dressing mix
tortilla chips

Pantry Items
3 cloves garlic
soy sauce
cooking sherry
fresh ginger
sugar
sesame oil
4-6oz salmon fillets
olive oil
short grain white rice
capers
red wine vinegar
flour
bread crumbs
2 eggs
2 cans mixed beans or black beans
2 cans corn
1 large can diced tomatoes
1 can diced green chilies or jalapenos
1 lb ground turkey or beef
shredded cheddar cheese
sour cream

Tasty Tidbits: Asparagus and Prosciutto Rollups

Asparagus and Prosciutto Rollups:
I had something similar at a local restaurant and it was so delicious. I HAD to come up with my own version so I could enjoy this often. It makes a fabulous appetizer and it's so easy to prepare.

Ingredients
1 lb fresh asparagus spears
4 tbsp marscapone cheese
4oz prosciutto

Rinse asparagus and remove tough ends by bending the end of the asparagus until it snaps off. Cut each strip of prosciutto in half lengthwise. Thinly spread marscapone cheese on one side of the prosciutto. Wrap the prosciutto, marscapone side against the asparagus, around each spear so that it is wrapped along the entire length of the asparagus. Preheat a gas grill to medium. Lay each prosciutto wrapped asparagus onto the grill and cook for 2 minutes, rotate and cook for 2-3 minutes more . Enjoy immediately.