Monday, June 24, 2013

Creamy Rice with Roasted Shrimp

2 tablespoons olive oil
1 onion, finely chopped
1 cup rice
1 cup dry white wine
1 lb shrimp, peeled and deveined
1 cup cherry tomatoes
8 sprigs fresh thyme
2 cloves garlic, pressed

1. Preheat oven to 400 degrees.
2. Heat 1 tablespoon oil in large sauce pan. Saute onion about 7 minutes. Add rice and wine, stirring until the wine is absorbed.
3. Add 2 cups water and salt and pepper to taste. Cover and simmer about 20 minutes.
4. While rice is cooking, on baking sheet, combine shrimp, tomatoes, thyme, garlic, remaining oil, and salt and pepper to taste. Roast about 18 minutes.

Friday, June 21, 2013

Garlic Broccoli

1 head broccoli
4 garlic cloves, pressed
2 tablespoons soy sauce
1/3 cup water
olive oil

1. Cut broccoli into florets.
2. In large skillet, heat olive oil until rippling. Add broccoli, garlic, soy sauce and water.
3. Cover and cook about 6 minutes.

Weekly Meals June 23, 2013

Sunday

Carne Asada Tacos
Guacamole and Chips

Monday

Chicken with Sweet Potatoes and Onions

Tuesday

Lemon Cilantro Salmon

Wednesday

BBQ Chicken Skewars
Mediterranean Rice
Mediterranean Salad
Hummus and Pita

Thursday

Beer Can Chicken

Friday

Chili

Saturday

Pork Fried Rice

Chicken with Sweet Potatoes and Onions

2 sweet potatoes
1 red onion
3 sprigs fresh thyme
4 lbs bone in chicken
2 tablespoons olive oil
salt and pepper to taste

1. Pre-heat oven to 400 degrees. Peal sweet potatoes and cut into wedges. Cut red onion into small wedges.
2. In large roasting pan toss potatoes, onion, thyme, olive oil, salt and pepper coating evenly.
3. Season chicken with salt and pepper. Nestle into potatoes and onions, skin side up.
4. Roast about 45 minutes.

Sunday, June 16, 2013

Lemon Cilantro Salmon

3 tablespoons olive oil
4 portions of salmon
1/2 teaspoon paprika
salt
pepper
1/2 cup chopped cilantro
4 scallions, thinly sliced
2 tablespoons lemon juice

1. Heat 1 tablespoon olive oil in large skillet over medium heat.
2. Season salmon with paprika, salt, pepper.
3. Cook through, about 4 minutes each side.
4. While salmon is cooking, in small bowl, combine cilantro, scallions, lemon juice, remaining olive oil, salt and pepper. Drizzle over salmon once finished.

** This is good over rice or couscous.

Pumpkin Cupcakes with Cream Cheese Frosting

1 box yellow cake mix plus ingredients on box
1/2 teaspoon pumpkin pie spice
1 15 oz can pumpkin puree
16 oz cream cheese, softened
2 cups powdered sugar
candy corn

1. Heat oven to 350 degrees.
2. Prepare cake mix as directed on box, but add pumpkin pie spice, substitute puree for water called for.
3. Pour into lined cupcake tins. Bake for 18-22 minutes.
4. While baking, whip cream cheese and sugar. Use for frosting cupcakes once cooled, top with candy corn.

Peanut Butter Cup Cookies

1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
3/4 cup dark brown sugar
1/2 cup sugar
1 egg
1 teaspoon vanilla
1 1/2 cups small peanut butter cups, coarsely chopped

1. In a large bowl, combine flour, baking soda and salt.
2. Cream butter, sugar and brown sugar. Add egg and vanilla.
3. Gradually add flour mixture. Fold in peanut butter cups.
4. Drop spoonfuls on cookie sheet. Bake 12-15 minutes at 375 degrees.

Sunday, June 9, 2013

Weekly Meals June 9, 2013

Sunday

Spicy Chicken

Monday

Spicy Cashew Nut Chicken

Tuesday

Spaghetti and Meat Sauce

Wednesday

BBQ Steaks
Mac and Cheese

Thursday

Smothered Pork Chops

Friday

Taco Salad

Saturday

French Dip Sandwich

 

Tuesday, June 4, 2013

Dark Chocolate Cupcakes

1 3/4 cups sugar
1 cup packed brown sugar
1 cup butter, melted
3 eggs
2 teaspoons vanilla extract
3 1/4 cups flour
3/4 cup unsweetened cocoa powder
2 teaspoon baking powder
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups warm coffee

1. Preheat oven to 350 degrees. Line cupcake pan with liners.
2. In medium bowl, combine flour, cocoa, baking powder, baking soda, and salt.
3. In  a separate large bowl, cream together, butter, sugar and brown sugar.
4. Add eggs and vanilla to sugar mixture. Beat until well combined, about one minute.
5. Slowly add in flour mixture, folding to combine.
6. Slowly add in coffee mixture, stirring to combine, be careful not to over mix.
7. Pour into cupcake cups. Bake for 30-35 minutes.