Menu Plan for 1/5-1/11

By now I know I'm going to be tired of leftovers so I'm planning to only have those every few days rather than all the time.

MONDAY 5 JANUARY

Seared Sesame Encrusted Ahi Tuna with a Cilantro, Garlic and Lime sauce

INGREDIENTS:
1/4 Cup Black Sesame Seeds

1/4 Cup White Sesame Seeds

1 Tablespoon of Sesame Oil

2 - 6 ounce Ahi (Yellow Fin) Tuna Steaks

Salt and Pepper to Taste
MARINADE/ DIPPING SAUCE
1/ 2 Cup of Low Sodium Soy Sauce (Who needs the extra sodium, right?)

1 Lime (Juice and Zest - If you want more lime flavor, add another)

1- 2 Cloves of Garlic Minced

2 Tablespoons of Honey

1 Tablespoon of Sesame Oil

2 Tablespoons of Freshly Chopped Cilantro Leaves
1) Prepare the marinade. Add all marinade ingredients to a small bowl and mix well. Reserve half of this marinade in a separate container to use as a dipping sauce.
2) Get a glass baking dish or other non-reactive container to marinade the tuna in. You want the tuna steaks to fit snuggly in the dish so that they are surrounded nicely with the marinade. Pour the marinade into the dish and put the tuna steaks in and kind of swirl the marinade around so that you coat the fish well. Cover with some plastic wrap and refrigerate.
Another option is to pour the marinade in a large zip lock bag, add the tuna, and then squeeze out the air. Marinade for 30 minutes to an hour, turning the tuna about half way through.
3) Remove tuna from fridge and let stand at room temperature for about 20 minutes or so.
4) Remove tuna from marinade, shaking off any excess marinade and dry on paper towels.
5) Heat a saute pan over medium heat and add 1 tablespoon of sesame oil. The oil should be hot but not smoking.
6) While the pan is heating, arrange your sesame seeds on a flat dish. Roll the tuna around in the seeds pressing down as you roll ensuring the seeds are packed into the tuna nicely.
7) Add the tuna to the hot saute pan and shake it a bit to make sure the tuna does not stick. Sear for 30 to 40 seconds on both sides.
Remove and serve with the reserved dipping sauce.
For side dishes with this recipe I usually keep things pretty bland as I don’t want anything to compete with the flavors in the tuna. So I usually prepare a side of steamed green beans with a bit of butter, salt and pepper or other vegetable along with some lightly seasoned jasmine or basmati rice.
There you have it. I do hope you enjoy this Seared Sesame Encrusted Ahi Tuna recipe. I am not a big wine drinker, but for those of you who like a glass or two with dinner, I heard a nice Pinot Grigio goes quite well with Tuna. Buon Appetito!

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TUESDAY 06 JANUARY

Tex-Mex Rice & Bean Bake Recipe

INGREDIENTS:
2 cups cooked brown or white rice
1/4 cup fat-free cholersteral free egg product
1 1/2 cups picante sauce
1 cup shredded reduced fat chedder cheese (4 ounces)
1 can (15-16 oz) pinto beans, drained
1/4 tsp chili powder
DIRECTIONS:
Heat oven to 350 degrees.
Spray square baking dish, 8x8x2 inches, with nonstick cooking spray.
Mix rice, egg product, 1/2 cup of the picante sauce and 1/2 cup of the cheese; press in bottom of baking dish.
Mix beans and remaining 1 cup picante sauce; spoon over rice mixture.
Sprinkle with remaining 1/2 cup cheese and the chili powder.
Bake uncovered 30-35 minutes or until cheese is melted and bubbly.
Let stand 5 minutes before serving. 6 servings

Make the rice ahead of time to save time.

CUT THIS ONE DOWN!

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WEDNESDAY 07 JANUARY
Use up frozen meal. Most likely seafood enchiladas. Served with mixed veggies and spanish rice.

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THURSDAY 08 JANUARY
Use up frozen meal. Most likely sausage and pasta in tomato sauce. Serve with green beans and bread.

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FRIDAY 09 JANUARY
Spinach and Goat cheese Pizza Recipe

Ingredients:
1 12 inch prebaked pizza crust
2 tablespoons olive oil
2 cloves garlic, finely minced
1/4 teaspoon crushed red pepper
1 bunch fresh spinach
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 ounces fresh goat cheese, crumbled
6 ounces mozzarella cheese, grated
Directions:
In a large skillet over medium high heat, saute garlic and red pepper in olive oil for 3-5 minutes. Rinse, drain and coarsely chop spinach and add to pan. Saute spinach in olive oil until wilted and liquid has evaporated. Add salt and pepper. Place pizza crust on round baking pan and preheat oven to 425 degrees. Top pizza crust with spinach mixture and sprinkle with cheeses. Bake for 10-12 minutes until cheese is melted and bubbly and crust is crisp.
Number of Servings: 6

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SATURDAY 10 JANUARY

Alfredo Vegi Lasagna

Ingredients:
25 oz alfredo sauce
Lasagna no boil pasta (rolled flat)
2 Tbsp olive oil
6-7 cloves garlic, minced
15 oz jar roasted red peppers, chopped
2/3 oz fresh basil, chopped
14 oz can artichoke hearts, chopped
7 oz ricotta cheese
2 cup Mozzarella cheese, shredded
1 egg
1.5-2 lbs fresh spinach
Splash red wine vinegar
Grated parmesan cheese
Directions:
In large skillet saute garlic in olive oil until slightly browned over medium heat. Stir in red peppers, artichoke hearts and basil, continue cooking for 5 minutes then add fresh spinach. Cook until spinach has cooked down. Add a couple dashes of red wine vinegar, toss and set aside. Combine and mix ricotta, Mozzarella and egg together. Spray a 9 x 9 (deep) baking dish with olive oil. To Assemble: Spread 1/2 to 2/3 cup sauce on bottom of baking dish. Layer 2 uncooked sheets, 1/3 ricotta mixture, 1/3 vegetable mixture, and 1/2 to 2/3 cup sauce. Repeat with two more layers. Top with a layer of 2 uncooked sheets, 1/2 to 2/3 cup sauce, and freshly grated parmesan and mozzarella cheeses. Bake covered at 375 degrees for 50-60 minutes. Uncover and continue cooking until cheese is a golden brown on top (5 minutes). Let set for 10 minutes before serving.
Number of Servings: 6

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SUNDAY 11 JANUARY

Use up any leftovers. Tonights dinner subject to change......

UGGHHH Leftover week!

This week I really have to use up some leftovers, unfortunately. I don't mind leftovers now and then but right now the leftovers are starting to really pile up, both in the fridge and freezer. Thankfully we'll have New Years so I'll have a break somewhat from the whole leftover thing but still, I just hate leftovers!

SUNDAY 28 DECEMBER
Puff Pastry Turkey Pie - Adapted from the Russian
Use the turkey leftovers from Thanksgiving or Christmas Holiday meal.
1 tablespoon olive oil
1 onion
1 small red bell pepper, seeded and chopped
3 ounces button mushrooms, cleaned and sliced
1 tablespoon all-purpose flour
1/2 cup turkey stock
10 ounces cooked turkey, diced
4 ounces cooked long grain and wild rice
2 Tablespoons light cream or table cream
Salt and freshly milled black pepper
2 tablespoons freshly chopped tarragon
1 sheet frozen puff pastry, thawed
1 egg, beaten

Method
Over medium heat, heat oil in a skillet and saute onion, red peppers and mushrooms for 3-4 minutes or until vegetables are soft. Sprinkle in the flour and cook for 2 more minutes. Remove pan from the heat.
Gradually stir in turkey stock, return to the heat and cook stirring until thickened. Remove from the heat and stir in turkey, rice, cream, seasonings and tarragon. Allow to cool.
Roll thawed puff pastry out on a lightly floured surface to a 12X6 inch oblong. Place cooled turkey filling on the pastry and brush edges lightly with 1 tablespoon beaten egg.
Fold pastry over, encasing the turkey filling. Seal edges firmly, pressing them together with the back of a knife.
Place on a lightly dampened baking sheet and allow to rest in the refrigerator for 30 minutes. Make 3 to 4 cuts across the top of the pastry. Brush top with 1 tablespoon beaten egg. Bake in a preheated 425 degree F. oven for 20 minutes. Brush pastry top again with the remaining egg and continue to bake for 10-15 minutes or until pastry has risen and is golden brown.
Note: This recipe is a variation of koulibac, a traditional Russian pie.

Cut this one down quite a bit.

MONDAY 29 DECEMBER
Shrimp, Broccoli, and Sun-dried Tomatoes Scampi with Angel Hair
Yields: 4 servings
"For a quick and full-flavored dish, saute garlic in a mixture of butter and the rich oil from sun-dried tomatoes, then add the tomatoes and lots of fresh shrimp. Serve this heady mixture over angel hair pasta cooked with broccoli florets."
INGREDIENTS:
1/2 pound large shrimp -
peeled and deveined
2 cups fresh broccoli florets
1 (6 ounce) jar sun-dried
tomatoes packed in oil, drained and chopped
1/2 teaspoon minced garlic
1/2 cup butter
1 (8 ounce) package angel hair pasta
DIRECTIONS:
1. Put the heat on under the pasta pot full of water.
2. In a large saute pan heat the oil from the drained sun-dried tomatoes. Add butter. When butter is melted saute the garlic about 1 minute, add the sun-dried tomatoes, heat for about 1 minute. Add shelled and deveined shrimp. Cook until shrimp are done, about 5-8 minutes.
3. When pasta water comes to a boil, toss in the broccoli florets. Cook about 2-3 minutes. Then add angel hair. Cook according to package instructions. Drain and turn into large past bowl.
4. Spoon shrimp mixture over pasta and serve.

TUESDAY 30 DECEMBER
Baked chicken breasts with chicken gravy, mashed potatoes, and cranberry sauce.
(by this point I've used up all my turkey but not all the sides)

WEDNESDAY 31 DECEMBER
Shake n bake pork chops, Christmas stuffing, green beans

THURSDAY 1 JANUARY

Pot Roast with Vegetables (using an oven cooking bag)
(3-4 lb.) English cut roast
1 lb. carrots, peeled, cut in 2" lengths
4-5 large red potatoes, peeled, cut in quartersor equivalent amount of red new potatoes
2-3 small or medium yellow onions, peeled, cut in quarters
2-3 ribs celery, cut in 2: lengths
3-4 white turnips, peeled, cut in quarters (optional)
6-8 parsnips, peeled, cut in 2-inch lengths (optional)

Sauce
1/3 cup all-purpose flour
3-4 teaspoons beef base, or bouillon cubes
1-2 cloves garlic, cut in small pieces
2 teaspoons Worcestershire sauce
1/2 teaspoon Louisiana hot sauce
2 oz. tomato paste
1/2 teaspoon dried thyme
1/2 teaspoon marjoram
1/4 teaspoon allspice
1/2 teaspoon black pepper, freshly ground
4 cups warm water
1 large bay leaf
Garnish Fresh parsley or watercress

Preheat oven to 350 degrees F.
Arrange roast and vegetables in large or turkey size roasting bag in a 2-3 inch deep roasting pan.Combine all sauce ingredients, except bay leaves, in blender container. Blend a couple of minutes, scraping down sides once or twice, until all ingredients are well incorporated.Pour sauce over meat and vegetables. Place bay leaf in center on top of roast. Twist end of bag and securely fasten with supplied tie or twist tie. Tilt pan to insure that all vegetables and top of meat are coated with sauce. Bake 2 1/2 hours, remove from oven and cool 15 minutes before opening.Slice meat and arrange down center of large platter. Surround with vegetables, and pour small amount of sauce over all. Strain remaining sauce and serve in sauceboat. Garnish platter with parsley or watercress and serve with hot biscuits.

CUT THIS ONE DOWN AS WELL!

Rather than serving with biscuits I will be serving warm sourdough bread instead alongside.

FRIDAY 02 JANUARY
Use up leftover Turkey soup with some bread.

SATURDAY 03 JANUARY
Shepherds Pie Recipe
A shepherd's pie recipe you can make with leftover pot roast.
Some shepherds pie recipes call for ground beef. This one uses leftover pot roast or beef stew.
1 tsp. canola oil
2 carrots, chopped
3 stalks celery, chopped
1 leek, cleaned and chopped
8 oz. mushrooms, sliced
salt and pepper to taste
2 cups leftover beef stew or pot roast
1/2 cup beef gravy (either leftover or from a jar)
2 cups leftover mashed potatoes or Simply Potatoes
3 cloves minced garlic
1/4 - 3/4 cup Panko bread crumbs (or fresh bread crumbs)
1/4 cup grated Parmesan
1 Tbsp. butter, cut into small pieces
Preheat oven to 350 degrees. Heat oil in a large (12-inch) skillet. Add carrots, celery, leek and mushrooms. Saute until vegetables are softened, about 5 minutes. Add salt and pepper to taste. Add beef stew (with vegetables is fine too) or pot roast and gravy. Cook until heated through, about 5 minutes. Pour into a 10-inch pie plate.
Warm potatoes in microwave 1 minute. Stir in garlic. Spread over beef mixture, smoothing top with a spatula. Sprinkle bread crumbs and Parmesan on top. Dot with butter. Bake 10-15 minutes, just until top browns.

Serve with green beans.

SUNDAY 04 JANUARY
Butternut squash recipe from NPR
I've used this one before and absolutely, positively fell in love with it! I thought it would be rather bland but it's super yummy!
1 butternut squash
toasted pecans (I usually use about 1/4 to a 1/2 a cup)
2 tbspn gorgonzola cheese.

I cut up the butternut squash, remove the hard rind, then throw in a roasting pan. Top with a tiny bit of butter, some salt and pepper to tast.
Roast the butternut squash in oven until tender. Now just top with the toasted pecans and gorgonzola. Can be served on top of a mixed greens salad.

Menu Plan for 12/19-12/24

Friday 19 December
Portobello Mushroom Burger
Ingredients
1 portobello mushroom cap
2 T balsamic vinegar
1/2 tablespoons olive oil
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1 teaspoon minced garlic
salt and pepper to taste
1 (1 ounce) slice low fat cheddar cheese
Nutritional Info
Fat: 9.0g
Carbohydrates: 11.8g
Calories:161.4
Protein: 10.2g
Place the mushroom cap, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushroom. Let stand at room temperature for 15 minutes or so, turning twice.Preheat grill for medium-high heat.Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.
Yield: 1 serving
Number of Servings: 1


Simple and Creative Pasta Salad
Ingredients
1/2 box of pasta (I use tri-color rotini)
1/2 c of broccoli florets
1/2 yellow and red bell peppers sliced
1/4 c sliced olives
1/4 c red onion sliced
1/2 c of pepperoni sliced
fresh mozarella chopped
1/3 c of WishBone Italian Salad Dressing
Nutritional Info
Fat: 0.6g
Carbohydrates: 14.2g
Calories:74.7
Protein: 2.9g
Prepare pasta as instructed. During the last 2 mins add broccoli to the pot. Drain.In a bowl, combine pasta, broccoli, and remaining ingredients. ENJOY!
Number of Servings: 1

Saturday 20 December
Use up leftover beef tongue, pasta, artichokes

Sunday 21 December
Black bean Quesedilla
Ingredients
1 Onion
1 Green Pepper
1 Can Black Beans
3/4 cup shredded cheese - I like cheddar w/salsa or peppers in it.
1 tsp butter (for pan) can substitute spray etc.
1 tsp olive oil - same as above 4 whole wheat wraps (like cedar's)
Nutritional Info
Fat: 11.8g
Carbohydrates: 36.1g
Calories:275.5
Protein: 18.0g
Chop onions and pepper, sautee in olive oil until soft. Drain black beans and add to peppers and onions, salt to taste cook for about another minute. Meanwhile melt butter in another pan. Add wrap, fill with 1/4 black bean mixture, and 1/4 cheese. fold over. Cook until done. Repeat. I like to eat these with lettuce, salsa and avocado on the side.
Number of Servings: 4

Monday 22 December
Use up Burrito fixings
Chop up avocado, olives, green onions. Use up leftover tomato

Tuesday 23 December
Savvy Vegetarian's Mexican Style Quinoa Black Bean Salad
Ingredients:
1 cup quinoa
1 1/2 cups cold water
1/2 tsp salt
2 cups cooked black beans. If using canned beans, drain and rinse well
1/2 cup chopped celery
1 jalapeno pepper, seeded and minced
1 garlic clove, minced, OR 1 tsp garlic powder
1 red pepper, sliced thin
1 large ripe tomato
1 green pepper, sliced thin
1 tsp cumin powder
1 tsp coriander powder
Dressing:
2 Tblsp freshly squeezed lime juice
1/4 cup olive oil
1 tsp salt
Fresh ground pepper
Pinch cayenne or chili powder
2 Tblsp chopped fresh cilantro
1/4 cup chopped scallions
Optional: 1/2 cup sliced olives
Directions
The quinoa can be made ahead of time and refridgerated
Soak the quinoa 1/2 hour in cold water
Rinse very thoroughly in water several times. For each rinse, pour off most of the water and finish draining through a large fine mesh strainer
Place in 2 qt pot with 1 1/2 c. water and 1/2 tsp salt
Bring to a boil, turn down to low, cover tightly, and cook for 15 minutes
Remove from heat and allow to sit 5 minutes covered
Fluff gently with a fork and set aside to cool.
Saute jalapeno, fresh garlic, in 2 Tbsp oil until garlic is browned, pepper and celery are softened
Add the green and red peppers and saute briefly
Add the cumin and coriander, cook and stir 5 minutes
Blend dressing ingredients with a whisk or shake in a jar
Gently combine sauteed veggies, tomatoes, black beans, quinoa and dressing in a large bowl
Adjust salt and pepper to taste. Stir in cilantro and scallions, and serve warm or cover and chill for later

Wednesday 24 December
Use up leftover pesto with pasta and serve with salad.

dinner tonight

No name recipe.
I found this on a site and as you can see there really was no name for this recipe. As one can tell who looks over all the recipes I have collected here I'm a fan of beef tongue. There is no other cut of beef that is so tender, so flavorful, so yummy to me as tongue. The prep work takes a bit longer but it's a great meal for a weekend. Plus I always tend to have leftovers that I can then use to make sandwiches with.
1 Beef tongue
1/2 cup Vinegar
1/2 cup Sugar
1 Tbsp. Cornstarch, (or flour)
1 cup Raisins
1 Bay leaf
Salt and Pepper to taste
Note: I like to add at least 3-4 garlic cloves as well as large chunks of celery, carrot and onion to the pot.Directions
Put the tongue into a pot with the bay leaf and cover with water.
Bring to a low boil and simmer for about 3 hours, skimming off any scum that may rise to the top.
Remove the tongue and skin it. Keep the tongue warm while making the sauce.
Boil the water that the tongue was cooked in, reducing it to about 1 cup.
Add the vinegar and the sugar, and stir until the sugar is dissolved.
Add the raisins, and taste the sauce, adjusting the sugar and vinegar.
Dissolve the cornstarch (or flour) in some water, bring the sauce to the boil, and add the thickener.
Slice the tongue fairly thinly, and spoon some sauce over it to serve