Sauteed Calamari with parsley and garlic; Baked Artichoke hearts and pasta

SATURDAY
Sautéed Calamari with Parsley and Garlic Recipe
TIME/SERVINGS
Total: 5 mins
Active: 5 mins
Makes: 4 servings
Adapted from "Bromberg Bros. Blue Ribbon Cookbook" by Bruce Bromberg, Eric Bromberg, and Melissa Clark
Tender squid shine with just a handful of ingredients and a few minutes on the stove. Serve with lemon wedges for acidity and crusty bread for sopping up any leftover garlic-butter sauce.
1 pound squid, cleaned, bodies cut into 3/4-inch-thick rings, tentacles left whole
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter (1/4 stick)
2 teaspoons finely chopped garlic
1 tablespoon coarsely chopped Italian parsley leaves
Salt
Freshly ground black pepper
1 lemon, cut into wedges
INSTRUCTIONS
Pat squid dry with a paper towel.
Heat oil in a large frying pan over high heat until smoking. Carefully add squid in a single layer, then add butter, garlic, and parsley. Season with salt and pepper. Cook, tossing frequently, until squid is opaque and cooked through, about 1 to 2 minutes (do not overcook). Season with additional salt and pepper, and serve with lemon wedges.



Rose's Baked Artichoke Hearts
Ingredients
Serves 8
1 1/2 cups fresh breadcrumbs
1/4 cup finely chopped fresh curly leaf parsley
2 ounces Parmesan cheese, grated (1/4 cup)
2 ounces Pecorino Romano, grated (1/4 cup)
1 tablespoon mixed dried herbs such as thyme, oregano, and savory, or Italian seasoning blend
1 teaspoon coarse salt
Freshly ground pepper
3 packages (9 ounces each) frozen artichoke hearts, thawed and drained
2/3 cup extra-virgin olive oil, plus more for baking dishes
1/4 cup fresh lemon juice (from 2 lemons)
1 teaspoon finely grated lemon zest
2 garlic cloves, minced (2 teaspoons)
Directions
1.Preheat oven to 325 degrees. Combine breadcrumbs, parsley, cheeses, herbs, and salt in a medium bowl, and season with pepper.
2.Brush oil inside two 4-cup, 9 1/2-inch ceramic baking dishes or one 9-by-13-inch glass baking dish. Divide artichoke hearts between dishes, and spread into a single layer. Sprinkle breadcrumb mixture over artichokes, pushing it into cracks between hearts. Tap bottom of dishes on counter to settle breadcrumb mixture.
3.Whisk oil, lemon juice and zest, and garlic in a small bowl. Drizzle dressing evenly over breadcrumb topping. Cover dishes with parchment, then foil, and bake for 30 minutes. Increase temperature to 375 degrees. Uncover, and bake until breadcrumbs are golden brown, 20 to 25 minutes. Serve immediately.
REDUCE!

Read more at Marthastewart.com: Rose's Baked Artichoke Hearts Recipe - MarthaStewart.com


We're also going to have pasta with this.

Grilled Pork Chops; Creole Okra and Tomatoes with homemade mac and cheese.

FRIDAY
Grilled Barbecue Pork chops
We're simply going to marinate these in a bit of barbecue sauce and then slap them on the grill till done.

Creole Okra And Tomatoes
1/2 c Pareve margarine
1 Lge. onion, minced
1/2 Bell pepper, diced
1 qt Sliced okra
4 Fresh tomatoes, coarse chop.
Salt and pepper to taste

Melt margarine in large skillet or heavy pot; add onion and saute over medium heat until transparent. Add belll pepper, okra, and tomatoes and season to taste. Lower heat, cover, and simmer 20 min. Stir occasionally.

Macaroni and cheese
I'm making this homemade! I am just hoping my son finally eats it! My son must be one of the very few children who DO NOT like mac and cheese.
I simply make some macaroni, drain it. Then layer it in a greased casserole dish. Macaroni and velveeta. Bake until bubbly. Sometimes I top it with parmesan, sometimes I mix other kinds of cheese with the velveeta.

Chickpea, Cherry Tomato and Feta Salad with Naan bread

THURSDAY
Chickpea, Cherry Tomato, and Feta Salad

From http://www.marthastewart.com/recipe/chickpea-cherry-tomato-and-feta-salad
Prep: 10 minutes
Total: 10 minutes
Ingredients
Serves 1
1/4 cup canned chickpeas
1/2 cup quartered cherry tomatoes
1/4 cup crumbled feta
1 tablespoon fresh lemon juice
2 teaspoons olive oil
1 teaspoon dried oregano
1/8 teaspoon salt
Ground pepper
Directions
1.Rinse and drain chickpeas.
2.In a bowl, combine chickpeas with tomatoes, feta, lemon juice, olive oil, oregano, salt, and a pinch of pepper.
Read more at Marthastewart.com: Chickpea, Cherry Tomato, and Feta Salad and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com

We're going to serve this on a bed of lettuce. Also we have one more package of Naan bread that we'll have with it.

Leftover night

WEDNESDAY
Leftover night.
Using up leftover soups.

TUESDAY
(soccer practice night)
Hot Dogs, pasta tossed with herb butter and steamed brussel sprouts

Stir fried Eggplant and Tofu

MONDAY
Stir-Fried Eggplant and Tofu
INGREDIENTS

1 green onion
2 cloves garlic, minced
1 teaspoon fresh ginger, finely chopped
1/2 teaspoon sesame oil
4 ounces firm tofu
1/2 teaspoon cornstarch
1/2 cup chicken broth
1 pound Asian eggplants
2 tablespoons peanut oil
1 tablespoon soy sauce
1 teaspoon Chinese chili sauce
1/2 teaspoon sugar

PREPARATION:
1.Mince white part of green onion. Cut green part of onion diagonally into 1-1/2-inch lengths; reserve for garnish.
2.Combine chopped green onion, garlic, ginger and sesame oil in small bowl.
3.Drain tofu on paper towels. Cut into 1/2-inch cubes.
4.Combine cornstarch and chicken broth in small bowl; set aside.
5.To prepare eggplant, trim off cap and stem end; cut lengthwise in half, then into 1-inch-thick spears. Cut spears diagonally into 1-inch pieces.
6.Heat peanut oil in wok or large skillet over high heat. Add eggplant; stir-fry 5 to 6 minutes or until tender. Add tofu; stir-fry 1 minute. Remove eggplant and tofu from wok; set aside.
7. Add soy sauce, chili sauce and sugar; cook and stir until heated through.
8.Return eggplant and tofu to wok. Stir cornstarch mixture; add to wok. Cook and stir until sauce is clear and thickened.

Serve with rice

Chicken Kiev with sauteed green beans and rice

SUNDAY
Chicken Kiev
Prep Time: 50 Minutes
Cook Time: 12 Minutes
Ready In: 1 Hour 2 Minutes
Servings: 4

Ingredients:
3 tablespoons and 1-3/4 teaspoons
butter
1/4 teaspoon ground black pepper
3/4 teaspoon garlic powder
1-1/4 pounds skinless, boneless chicken
breast halves
2 eggs
2 tablespoons water
1/8 teaspoon ground black pepper 1/4 teaspoon garlic powder
3/4 teaspoon dried dill weed
1/2 cup all-purpose flour
1/2 cup dry bread crumbs
1-1/3 cups vegetable oil for frying
1 lemon, sliced
2 tablespoons and 2 teaspoons chopped
fresh parsley

Directions:
You have scaled this recipe's ingredients to yield a new amount (4). The directions below still refer to the original recipe yield (6).
1. Combine 1/3 cup butter, 1/2 teaspoon pepper and 1 teaspoon garlic powder. On a 6x6 inch piece of aluminum foil, spread mixture to about 2x3 inches. Place this mixture in the coldest section of your freezer and freeze until firm. This can be done ahead of time.
2. Remove all fat from the chicken breast. If using whole chicken breasts, cut them in half. Place each chicken breast half between 2 pieces of waxed paper and using a mallet, pound carefully to about 1/4 inch thickness or less.
3. When butter mixture is firm, remove from freezer and cut into 6 equal pieces. Place one piece of butter on each chicken breast. Fold in edges of chicken and then roll to encase the butter completely. Secure the chicken roll with small skewers or toothpicks.
4. In a mixing bowl, beat eggs with water until fluffy. In a separate bowl, mix together 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, dill weed and flour. Coat the chicken well with the seasoned flour. Dip the floured chicken in the egg mixture and then roll in the bread crumbs. Place coated chicken on a shallow tray and chill in refrigerator for 30 minutes.
5. In a medium size deep frying pan, heat vegetable oil to medium-high. Fry chicken for about 5 minutes then turn over and fry for 5 minutes longer or until the chicken is golden brown. To test for doneness, cut into one of the rolled chicken breasts to make sure it doesn't have a pink interior. Serve immediately, garnished with a sliced lemon twist and a sprinkling or parsley

Serve with sauteed green beans (I saute them in the fresh herb butter I make) and rice.

Rotisserie chicken; mashed potatoes and gravy; sauteed swiss chard

SATURDAY
Rotisserie Chicken with mashed potatoes and gravy. Swiss Chard picked from the garden.

This one will be all my own creation.
I make my own herb butters so after cleaning the chicken I plan to make small slices in the breast meat from inside the chicken and place some herb butter in the meat. I'll take a sprig or two of thyme and a sprig of rosemary and fill the cavity with that.
Then I'll rub the exterior with a bit of olive oil, thyme; salt; pepper; paprika and then set it on the rotisserie. Usually takes about an hour with my rotisserie.

Mashed potatoes and gravy.
Duh. Well gravy sometimes can be tricky but I start taking the drippings from the chicken on the rotisserie and collect it in a small sauce pan. Once I've gotten a good amount I add a bit of flour to make a rue. Then slowly add some water/chicken broth or wine and allow to thicken.
It's funny I write about this because it takes a lot of thought for me to actually think of all the steps to make this! I've made this for the past 15 years so it's almost instinctual.
It's like one of those recipes that you know right off the top of your head.
So anyways, cook over medium heat till bubbly. At this point you can add whatever spices taste good to you. I usually use garlic salt, salt, pepper or some thyme. Just depends.

Swiss Chard
Another super easy one. We have to use up our swiss chard in the yard.
Between the rabbits and the bugs eating it, if we don't harvest the meager amount we have out there we'll lose it all. I noticed this morning that one leaf had a large chunk bitten out of it.

1 clove garlic
about a tbsp of olive oil
Swiss chard.
Finely mince garlic. Wash swiss chard, then chop coarsely. Saute garlic in olive oil until translucent. About 2 -3 minutes over medium heat. Add swiss chard and allow swiss chard to cook until wilted.
Serve!

Pork Chop Creole with Rice

WEDNESDAY
Creole Pork Chops
Prep Time: 15 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 15 Minutes
Servings: 4


"A homey recipe for pork chops simmered in a savory, chunky tomato sauce. This is also delicious simmered in a slow cooker for 5 or 6 hours."
Ingredients:
4 (1 inch thick) pork chops
2 tablespoons all-purpose flour
1 tablespoon vegetable oil
1 (15 ounce) can diced tomatoes
1 green bell pepper, seeded and chopped
1 onion, chopped
1 tablespoon Worcestershire sauce
1 1/4 teaspoons salt

Directions:
1. Coat the pork chops with flour, shaking off the excess. Heat the oil in a large skillet over medium-high heat. Add pork chops and cook until browned on each side, about 5 minutes per side. Reduce heat to low and add the tomatoes, bell pepper and onion. Season with Worcestershire sauce and salt. Cover and simmer for about 1 hour, until chops are fork tender

Serve with sauteed green beans and rice

Vegetable soup with fresh bread

MONDAY
Vegetable Soup
•3 Red Potatoes ( 1/2" Cubes)
•1/2 Chopped small Yellow Onion
•2 Sliced Carrots
•2 Minced Garlic Clove
•2 Sliced Leeks
•2 Stalks Celery, Chopped
•2 tsp Salt
•1 tsp Black Pepper
•1 1/2 C. Sliced Green Beans (2")
•1 Ear of Corn, Corn removed
•1/4 C. Finely Chopped Fresh Parsley
•3 Diced ripe Tomatoes
•1 Quart of Chicken or Vegetable Broth
Peel and cube 3 red potatoes into 1/2" cubes.
2. Peel and slice 2 carrots and thinly slice 2 leeks (white part only).

3. Mince 2 garlic cloves and chop 1/2 a yellow onion and 2 stalks of celery.

4. Dice 3 tomatoes.

5. Remove the kernals from one ear of corn. You can do this by slicing them off with a knife.

6. Finely chop about 1/4 cup fresh parsley.

Cooking this easy Crock Pot Recipe
•Fill the bottom of your slow cooker with the potatoes and carrots.
•Now add the rest of the ingredients except for the salt and pepper.
•Turn your slow cooker on low and cook it for 7 hours.
•Now add the salt and pepper, stir well.
•Check to see if its ready by testing a potato or carrot.
•If you think it needs more time, cook it for another hour.

We're going to add some lima beans to this as well as we have some from our CSA share.

Serve with bread

Pork Schnitzel with pasta and asparagus

SUNDAY
PORK SCHNITZEL
□ 6 pork chops
□ 1/4 c. flour
□ Salt and pepper
□ 3/4 c. sour cream
□ 1 tbsp. dill seed
□ 3 tbsp. butter
□ Bread crumbs
□ 3 tbsp. milk
□ 1 can chicken broth
□ 1 egg

Pound chops and slit edges. Dip in flour, salt and pepper. Dip in egg and milk, then bread crumbs. Fry in butter browning on both sides; remove from pan. Mix sour cream, dill seed, broth and remaining flour mixture together. Heat in frying pan but DO NOT LET IT BOIL. Pour over chops and serve. Serves 3 to 4.

Serve with buttered noodles and asparagus

Onglet Steak with fondant potatoes and corn on the cob

FRIDAY
Onglet steak with fondant potatoes
Ingredients
For the fondant potatoes
6 roosevelt red potatoes
1 tbsp olive oil
1 clove garlic, sliced thinly
1 sprig thyme
100g butter
For the port butter
4 banana shallots, finely chopped
250g butter
generous splash port
For the onglet steaks
2 thin onglet steaks
1 dash of olive oil
Method
For the fondant potatoes: preheat the oven to 160C/gas
Slice the potatoes into halves. In an ovenproof frying pan, heat the oil, garlic and thyme. Add the potato slices, flat-side down and cook for 2 minutes. Add the butter to the pan and allow to melt, but do not shake the pan. Transfer the pan to the oven and cook for 30-40 minutes, or until you can easily put a knife through the potatoes.

For the port butter: in a frying pan, gently fry the shallots in a knob of the butter. Add a generous amount of port - the more you add the sweeter your butter will be. Simmer the port until it has reduced to about 1 teaspoon. Add the butter a little at a time, along with salt and pepper, to taste. Pour the butter into a suitable container and leave to cool slightly. Cover the butter and place in the fridge to set slightly more. Once the butter has become less liquid, spread it onto a sheet of cling film and wrap it tightly into a sausage shape with more cling film. Chill the butter in the fridge until you are ready to serve.
For the onglet steaks: bash the steaks to make them even thinner (using the back of a knife or a meat mallet, if you have one). Heat the olive oil in a pan until very hot and fry the steak for one minute on each side. Remove the steak from the pan and leave to rest, covered in aluminium foil, in a warm place.
To serve, use a warm knife to cut slices of the port butter. Serve the steak with the potatoes and a couple of slices of the port butter - the remaining port butter can be left in the fridge for up to 3 days and can be used for other dishes.

Mâche & Chicken Salad with Honey-Tahini Dressing

Mâche & Chicken Salad with Honey-Tahini Dressing
From Eatingwell.com
In this salad, mâche is tossed with spring ingredients—new red-skinned potatoes and fresh peas—and a lemony tahini dressing and chicken.

4 servings, about 2 cups each Active Time: 40 minutes Total Time: 55 minutes
Ingredients
Dressing
1/2 cup lemon juice
1/3 cup extra-virgin olive oil
1/3 cup tahini, (see Tip)
2 tablespoons honey
2 cloves garlic, minced
1 teaspoon salt
Freshly ground pepper, to taste
Salad
1 pound new or baby red potatoes
1 pound chicken tenders
1/4 teaspoon plus pinch of salt, divided
1/4 teaspoon freshly ground pepper
1 tablespoon extra-virgin olive oil
1/2 small clove garlic
4 cups mâche, or baby spinach
1 cup shelled English peas, (about 1 1/2 pounds unshelled) or thawed frozen peas
1 tablespoon finely chopped shallot
Preparation
To prepare dressing: Combine lemon juice, 1/3 cup oil, tahini, honey and minced garlic in a blender, a jar with a tight-fitting lid or a medium bowl. Blend, shake or whisk until smooth. Season with 1 teaspoon salt and pepper.
To prepare salad: Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Put potatoes in the basket and steam until barely tender when pierced with a skewer, 15 to 20 minutes, depending on size. When cool enough to handle, slice or quarter.
Meanwhile, toss chicken with 1/4 teaspoon salt and pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add the chicken and cook until golden brown and cooked through, about 4 minutes per side. Transfer to a clean cutting board to cool. Shred into bite-size pieces.
Season a wooden salad bowl by rubbing with 1/2 clove garlic and a pinch of salt. Chop the garlic and add to the bowl along with the potatoes and mâche (or spinach). Pour 1/2 cup dressing over the potatoes and greens; gently toss to coat. (Cover and refrigerate the remaining 3/4 cup dressing for up to 3 days.) Add peas, shallot and the shredded chicken; gently toss and serve.
Make Ahead Tip: Cover and refrigerate the dressing (Step 1) for up to 3 days.

I'm going to make a small boule to accompany this.

Aubergine Tartine with salad

WEDNESDAY
Aubergine Tartine

This recipe was found in the book Artisan Bread in Five Minutes a day. Makes 1 open faced baguette sandwich to serve 3 or 4

2 half inch thick pieces of lengthwise-sliced eggplant
Olive oil for brushing eggplant
salt and pepper to taste
1/2 red pepper
1/2 baguette
2 cloves roasted garlic
1 dozen arugula leaves
3 oz soft ripened chese such as brie or camembert, sliced

1. Preheat a gas or charcoal grill, or a broiler. Brush the eggplant slics with olive oil. Sprinkle with salt and pepper and grill over a medium gas flame or charcoal, or under a broiler, until browned and soft but not overcooked, approximately 5 minutes on each side.

2. Cut the pepper into quarters and then flatten the pieces, making additional cuts as needed to flatten. Grill or broil the pepper under the broiler or on the gas or charcoal grill, keeping theskin side closest to the heat source. Check often and remove when the skin is blackened, about 8 to 10 minutes. Drop the roasted pieces into an empty bowl and and cover it. The skin will loosen over the next ten minuts. Gently hand peel the pepper and discard the blackened skin. Some dark bits will adhere to the pepper's flesh, which won't be a problem. Cut the red pepper into thin ribbons.

3. Split the baguette lengthwise, spread it open, and tear out some of the inside. Smear roasted garlic over the cut surface. Top with eggplant and sliced red pepper. Spread arugula over the pepper.

4. Top with the cheese and broil or grill for 3 to 4 minutes, until the cheese is melted, taking care not to burn the baguettes.

Turkey burgers with homemade pasta salad and corn on the cob

TUESDAY
No brainer here. Jennie O turkey burgers. The pasta salad I will make the night before. Toss the finished pasta with a bit of olive oil, sliced bell pepper, onion and tomatoes and maybe some basil(heck I have plenty on hand right now!)
Corn on the cob a la Brads Produce.

Italian Style Pork Tenderloin with Tuscan Green Bean Salad

MONDAY
Italian-Style Pork Tenderloin
Servings: 4


"Stuff a juicy pork tenderloin with a heady compound of mustard, garlic and olives, then let it marinate overnight. Grill it or oven-roast it with mushrooms, onion and red peppers."
Ingredients:
3 1/2 pounds pork tenderloin
2 cloves garlic, minced
15 oil-cured black olives, pitted
1 teaspoon prepared mustard
salt and pepper to taste 1 red bell pepper, halved and deseeded
4 fresh mushrooms
1 onion, thinly sliced
1 tablespoon browning sauce

Directions:
1. Slice the pork tenderloin open the long way. Spread the mustard, minced garlic and chopped olives in the roast. Sprinkle with salt and pepper all-over, to taste. Tie the loin at 1-inch intervals to shape evenly into a roll. Refrigerate and marinate loin for 24 hours.
2. To Grill: Prepare grill for high heat.
3. Using a generous amount of heavy duty foil, lay the slice red pepper on the bottom. Put the marinated tenderloin on top. Paint the loin with browning sauce and place the onion slices and mushrooms on top. Seal the foil making a little tent on top.
4. Grill the roast for about 30 minutes or until it has reached an internal temperature of 160 degrees F (70 degrees C). Let sit for 10 minutes before carving.
5. To Bake: Preheat oven to 375 degrees F (190 degrees C).
6. Lay the slice red pepper on the bottom of a roasting pan. Put the marinated tenderloin on top. Paint the loin with browning sauce and place the onion slices and mushrooms on top. Cover and bake in the preheated oven for 30 minutes or until and internal temperature of 160 degrees F (70 degrees C) is reached. Let sit for 10 minutes before carving

Green Bean Salad
Last time we made this we absolutely loved it so we most definitely had to try it again!
Ingredients
•3 Tbs. red wine vinegar
•3 Tbs. grated Parmesan cheese
•2 tsp. Dijon mustard
•2 cloves minced fresh garlic
•1/2 tsp. salt
•1/4 tsp. black pepper
•3 Tbs. olive oil
•2 lbs. fresh green beans, ends trimmed
•1 1/2 C. grape tomatoes, cut in half lengthwise
•1 C. thinly sliced red onion
•1/2 C. toasted walnuts, chopped
Directions

Begin by making the dressing by combining the red wine vinegar, Parmesan cheese, Dijon mustard, minced fresh garlic, salt and pepper, in a large bowl. Whisk to combine, then whisk in olive oil until well blended. Set aside. Meanwhile bring a large pot of salted water to a boil over high heat. Add green beans and cook approximately 5 minutes or until crisp-tender. Drain and quickly plunge beans into a bowl of cold water to stop the cooking. Drain well, then add to the bowl with the dressing. Stir in tomatoes, red onion and toasted chopped walnuts. Toss well to coat and transfer to a serving bowl or travelling container. Can be served warm or at room temperature.

Serve with pasta

Zuppa Toscana

THURSDAY
Olive Garden Copycat Zuppa Toscana
Time 90 minutes
Serves 46

Ingredients
--------------------------------------------------------------------------------
1 Lb. Italian sausage
2 large Russet baking potatoes, sliced in half, and then in 1/4" slices.
1 large onion chopped
1/2 can oscar meyer bacon bits (or crumbled fresh cooked bacon)
2 cloves garlic, minced
2 cups kale or swiss chard, chopped
2 cans chicken broth
1 quart water
1 cup heavy whipping cream
How to make it
--------------------------------------------------------------------------------
Brown sausage and crumble. Drain and set aside.
Place onions, potatoes, chicken broth, water, garlic in pot and cook on medicum heat until potatoes are done.
Add sausage and bacon
Salt and pepper to taste
Simmer for another 10 minutes
Turn to low heat
Add Kale and cream
Heat through and serve

Serve with salad and bread

I have made this so many time I can almost (not quite there yet) make this without the recipe!
I love this meal simply because it makes so much and then I can freeze the remaining leftovers for a quick meal later!

Baked fish with panko breading

WEDNESDAY
Fish Fillets with Panko
Ingredients
(4) 4oz. Fish Fillets
1c. Japanese Style Panko Bread Crumbs
1 TBS onion powder
1/2 TBS. garlic powder
1 1/2 tsp. paprika
2 egg whites, beaten
1/2 c. Flour
2Tbs. Extra Virgin Olive Oil
salt and pepper to taste
DirectionsRinse fillets and pat dry. Mix the flour and dry spices togther, and place either in a ziplock bag or large shallow bowl. Beat egg whites in another shallow bowl. Place Panko bread crumbs in a 3rd bowl or ziploc bag. Press both sides of fillets into flour for a light dusting(or shake one at a time in the ziploc bag) , shaking off any excess. Dip floured fillets into egg whites one at a time, allowing excess to drip off. Place fillets, one at a time, in Panko Bread Crumbs, and lightly toss/shake until both sides are covered. . Heat oil in skillet on medium high. When the oil sizzles, add the fillets. Saute @4 minutes each side, or until fish flakes easily with a fork. Cooking times will vary , depending on your stove and the thickness of your fish fillets, so just keep an eye on them and turn sooner if necessary. The fillets I use are thick, so I cover the skillet with a lid to ensure they cook fully. My breading still stays crunchy. Enjoy!

***This recipe can ALSO be baked at 400 for @25 minutes or until fish flakes with a fork, if you prefer. You can then omit the olive oil.

Serve with rice and brussel sprouts

Crock Pot Holy Mole Chicken Posole

TUESDAY
Crock Pot Holy Molé Chicken Posolé

2 tblsp extra virgin olive oil
1½ lbs boneless, skinless chicken breasts and/or chicken thighs, cut into 1-inch pieces
1 large white onion, chopped
2 cloves garlic, minced
3 medium carrots, peeled and cut into ½-inch dice
1 red bell pepper, seeded and cut into ½-inch dice
2 14.5 oz. cans hominy, white or gold, drained and rinsed
1 14.5 oz. can diced tomatoes [do not drain]
1 15.5 oz. can kidney beans, [do not drain]
½ of 4 oz can diced green chilies [add more or less, to suit taste]
2 tblsp tomato paste
4 tblsp smooth peanut butter
½ of 8.25 oz jarred prepared mole [I prefer Rogelio Bueno, but any brand may be used – this can be found in the Latin section of the grocery store]
1 tsp ground cumin
1 tsp dried oregano
½ tsp chili powder
½ tsp ground cinnamon
3 14.5 oz cans chicken broth
Sour cream, garnish [optional]
Fresh chopped cilantro, garnish [optional]
Warmed corn or flour tortillas, garnish [optional]

1. In a large skillet, heat olive oil over medium high heat.

Add chicken, onion, garlic, and carrots.

Cook, stirring occasionally, for about five to ten minutes, or until chicken is almost opaque.

Remove from heat and cool for about ten minutes.

2. Spray 5-quart crockpot with nonstick cooking spray.

Place chicken-vegetable mixture into crockpot.

Add next five ingredients; stir to combine.

3. In a medium mixing bowl, whisk together tomato paste, peanut butter, mole, cumin, oregano, chili powder, cinnamon, and one can chicken broth.

Whisk until mixed thoroughly.

If mixture is too thick, add about ½ cup of water.

Pour mixture, along with other two cans of chicken broth over crockpot contents.

4. Place cover on crockpot and cook over low heat for five to six hours, or over high for two to three hours.

If soup gets too thick, add water by ½-cup increments.

This soup should be consistency of a stew.

If you get it too thin, add additional tomato paste in 1-tablespoon increments, stirring well to blend into broth.

5. Ladle into bowls and garnish with sour cream and cilantro.

Serve warmed tortillas alongside soup.

Serves 8-10.

Prep Time: approx. 20 minutes.

Spicy Eggplant with rice

MONDAY
Spicy Eggplant
Prep Time: 20 Minutes
Cook Time: 15 Minutes
Ready In: 35 Minutes
Servings: 6

"Eggplant cubes are stir-fried until browned, then simmered in a spicy Asian-inspired sauce with onion and garlic until meltingly tender. "
Ingredients:
2 tablespoons vegetable oil
4 Japanese eggplants, cut into 1-inch cubes
2 tablespoons vegetable oil
2 onions, thinly sliced
1 tablespoon minced garlic
2 tablespoons soy sauce 2 tablespoons water
1 1/2 tablespoons oyster sauce
1 tablespoon chili garlic sauce
1 teaspoon white sugar
ground black pepper to taste
1/2 teaspoon Asian (toasted) sesame oil

Directions:
1. Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat until almost smoking. Cook and stir the eggplant cubes until they begin to brown, 3 to 5 minutes. Remove the eggplant with a slotted spoon, and set aside.
2. Heat 2 more tablespoons of oil in the skillet over medium-high heat, and cook and stir the onions just until they begin to soften, about 30 seconds. Stir in the garlic, and cook and stir an additional 30 seconds. Mix in the soy sauce, water, oyster sauce, chili garlic sauce, sugar, and black pepper, and stir to form a smooth sauce. Return the eggplant to the skillet, lower the heat, and allow the vegetables and sauce to simmer until the eggplant is tender and almost all the liquid has been absorbed, about 5 minutes. Drizzle sesame oil over the dish, and give one final brief stir to combine

Oven Roast Turkey breast, mashed potatoes and gravy with fresh corn on the cob.

SUNDAY
Oven Roasted Turkey breast with mashed potatoes, gravy and corn on the cob.
*going easy!