Grilled Steak with steak frites and roasted okra

FRIDAY

Grilled Steak; steak frites and roasted okra

Steak frites are more or less shoe string fries served with steak. Super easy1

Roasted Okra
Prep Time: 5 Minutes
Cook Time: 15 Minutes
Ready In: 20 Minutes
Servings: 3

INGREDIENTS:
18 fresh okra pods, sliced 1/3 inch thick
1 tablespoon olive oil
2 teaspoons kosher salt, or to taste
2 teaspoons black pepper, or to taste
DIRECTIONS:
1. Preheat an oven to 425 degrees F (220 degrees C).
2. Arrange the okra slices in one layer on a foil lined cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake in the preheated oven for 10 to 15 minutes.

Crock Pot Scalloped Potatoes and Ham

THURSDAY
Crock Pot Scalloped Potatoes and Ham
By jenjill on February 10, 2004
Servings:6-8
Ingredients:
1 -2 cup cooked ham, cubed
8 -10 medium potatoes, peeled and thinly sliced
2 onions, thinly sliced
1 cup cheddar cheese, shredded
10 ounces cream of mushroom soup

Directions:Prep Time: 10 minsTotal Time: 6 1/4 hrs
1.Layer half of the ham, potatoes, onions and cheese in crock pot.
2.Repeat layers.
3.Spread undiluted soup over the top.
4.Cover and cook on low 6 to 8 hours.
5.Adjust amounts to fit the size of your crock pot.

15-minute Black Bean Salad

WEDNESDAY
15-Minute Black Bean Salad
Try this salad recipe that only gets better with time. It is a great one to keep on hand in your refrigerator for a ready-made healthy meal or snack. Beans are great for adding dietary fiber to your Healthiest Way of Eating. One serving of this Black Bean Salad provides 33% of the daily value for this important nutrient. Enjoy!

Prep and Cook Time: 15 minutes

Ingredients:
½ cup minced onion
2 medium cloves garlic, pressed
2 cup black beans or 1 15 oz can (without BPA), drained and rinsed
1 cup frozen corn, thawed
8 cherry tomatoes, quartered
½ cup diced red bell pepper
2 TBS pumpkin seeds, coarsely chopped
1/4 cup chopped fresh cilantro
2 TBS extra virgin olive oil
3 TBS fresh lemon juice
salt and black pepper to taste
Directions:

Mince onions and press garlic and let sit for at least 5 minutes to bring out their health-promoting benefits.
Mix all ingredients together and serve. This salad will keep for a couple of days and gets more flavorful if you let it marinate in the refrigerator for awhile.
Serves 4

Ham & Pineapple melts

TUESDAY

Ham and Pineapple Melts
(makes 2 servings)
Recipe can be found at Closet Cooking
Ingredients:
2 whole wheat english muffins (cut in half and lightly toasted)
4 teaspoons honey dijon mustard
4 slices ham
4 slices pineapple
4 slices cheddar cheese
4 small splashes Worcestershire sauce

Directions:
1. Spread the mustard on the english muffin and top with the ham, pineapple, cheese and top with a small splash of Worcestershire sauce.
2. Broil until the cheese is melted and golden brown, about 2-4 minutes.

We're going to have this with homefries and corn on the cob

Grilled Steak Salad

MONDAY

Grilled Steak Salad
Yunhee Kim By: Every Day with Rachael Ray Staff
Recipe can be found at Every Day with Rachel Ray website


INGREDIENTS:
1 flank steak (1 to 1-1/2 pounds)

4 tablespoons extra-virgin olive oil, plus more for drizzling Salt and freshly ground pepper

3 tablespoons Worcestershire sauce

2 garlic cloves, finely chopped

2 teaspoons Dijon mustard

2 Kirby cucumbers, sliced into thin half-moons

1 yellow bell pepper, sliced into thin strips

One 10-ounce box frozen corn kernels, thawed

Chopped mint leaves

8 ounces mixed salad greens

Spice it up!
Add seeded, chopped jalapeño to taste.DIRECTIONS:
Heat a grill or grill pan over medium-high heat. Brush the steak with 1 tablespoon of the olive oil and season with salt and pepper. Grill for 5 minutes on each side for medium-rare; set aside.

In a medium bowl, whisk together the Worcestershire sauce, 1/2 teaspoon of salt, the garlic, the mustard and the remaining 3 tablespoons of olive oil. Add the steak and marinate for 15 minutes.

In a large bowl, combine the cucumber, bell pepper and corn.

When the steak is done marinating, place it on a cutting board and pour the marinade into a small saucepan set over high heat to simmer, about 1 minute. Slice the steak into 1/4-inch-thick strips and add to the vegetables. Add the marinade, mint and salt and pepper to taste, and toss.

Divide the greens among 4 dinner plates. Drizzle with olive oil and salt, then top with the steak strips and vegetables.

Serve with fresh bread

Red Beans and rice

TUESDAY
Big Easy Red Beans and Rice
Recipe can be found at CDKitchen http://www.cdkitchen.com
Serves/Makes: 4 | Difficulty Level: 3 | Ready In: > 5 hrs

Ingredients:
1 pound red kidney beans
1 large onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
1 bay leaf
1 pork hambone
Salt to taste
Cayenne to taste
Black pepper to taste
Water
1 pound smoked sausage cut in � inch pieces
Cooked rice

Directions:
Rinse beans; place into crockpot along with onions, bell pepper, garlic, hambone, and bay leaf. Pour enough water in the crock-pot so water is 2 to 3 inches above the beans. Cook on LOW for 8-10 hours.

Smash 1/3 of the beans to thicken, remove bay leaf, add smoked sausage, and cook for additional 30-60 minutes. Season to taste with salt and pepper.

Serve hot over cooked rice.

Stir Fry Beef and Peppers

THURSDAY

STIR FRY BEEF AND PEPPERS

INGREDIENTS

1 lb. steaks, 3/4" thick

1 large sweet onions, thinly sliced
2tbsp sesame oil
2 large red or green bell peppers
1 celery stalks, thinly sliced
2 large cloves garlic, minced
2 tbsp sake
1/2 lb. fresh mushrooms

1/2 cup water or beef broth
1 tbsp oyster sauce

1 tsp fish sauce
1 tablespoon soy sauce

1 tbsp cornstarch
salt, pepper, seasonings (optional)
Using a sharp slicing knife, slice the steaks as thinly as possible into strips, cutting across to make thin strips about 3/4" in width. Trim away and discard fat and sinew. Tough cuts of meat may also be used for this recipe; just simmer the sliced beef a bit longer before adding in the remaining ingredients. Alternatively, purchase pre-sliced stir-fry beef or have your butcher cut it for you (but this convenience will come at a premium - be your own butcher for the most economy!)
Sauté steak strips with thinly sliced onions in a few tablespoons olive oil and a tablespoon of butter, stirring often. Add cored and diced peppers and sliced celery.

Add garlic after meat has browned. Add a few tablespoons of sake to deglaze the bottom of the pan. Sprinkle cornstarch over meat and stir. As sauce thickens, add a few tablespoons of water or beef broth to thin out to desired consistency. Stir in soy sauce.

Note: Be sure to taste what you're cooking! Adjust seasonings, adding beef soup base or bouillon, garlic powder, salt, pepper, and hot pepper, optionally, if more flavor is desired.

Cover and simmer over low heat until meat is tender (about 20-30 minutes); stir in mushrooms and cook 1-2 more minutes (only until mushrooms are heated through).

Serve over steamed rice.

Bell Peppers and Pasta

TUESDAY

Bell Peppers and Pasta

Recipe can be found at AllRecipes.com

Prep Time: 12 Minutes
Cook Time: 10 Minutes
Ready In: 22 Minutes
Servings: 4

INGREDIENTS:
2 1/4 cups uncooked penne or medium tube pasta
3/4 cup chopped onion
1 tablespoon olive oil
3 garlic cloves, minced
1 cup chopped sweet red pepper
1 cup chopped green pepper
1/4 cup sliced ripe olives
1 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/4 cup water
1/2 cup crumbled feta cheese
DIRECTIONS:
1. Cook pasta according to package directions. In a nonstick skillet, saute onion in oil for 1-1/2 minutes. Add garlic; cook 30 seconds longer. Add the sweet peppers; cook and stir for 2-3 minutes or until vegetables are tender. Stir in the olives, oregano, salt and cayenne. Add water; cook and stir until mixture comes to a boil. Drain pasta and stir into skillet. Remove from the heat. Stir in cheese. Serve immediately.

Arugula Salad with beets and goat cheese

MONDAY

Arugula Salad with Beets and Goat Cheese

Recipe can be found at Simply Recipes.com

INGREDIENTS
Salad Ingredients:
Beets - (boiled until a fork easily goes in it, about an hour), peeled, sliced into strips
Fresh arugula - rinsed, patted dry with a paper towel
Goat cheese - chevre
Walnuts - chopped

Dressing ingredients:
Olive oil
Lemon
Dry powdered mustard
Sugar
Salt and pepper
METHOD
The amount of ingredients depends on how many people you are serving and how much salad you intend to serve them. The important thing is that this is a good blend of flavors. I didn't try tossing this salad; each plate was composed individually.
The dressing for three individual salads was 1/4 cup of olive oil, 1/2 lemon, 1/4 teaspoon of powdered mustard, 3/4 teaspoon of sugar, salt and pepper to taste. Actually, it is all to taste. These are only approximate measurements.
Assemble the salad according to how much you want. A handful of arugula leaves, a few beet juliennes, some crumbled goat cheese, garnish with chopped walnuts. Use a vinaigrette salad dressing or what I've described above.

CrockPot Chicken and Shrimp

SUNDAY

Crock Pot Chicken and Shrimp

Recipe can be found at CrockPot Chicken & Shrimp
2 pounds chicken, white or dark, skin removed, cut in chunks
non-stick cooking spray or a teaspoon or 2 of vegetable oil
3/4 cup chopped onion
2 cloves garlic, minced
1/4 cup parsley, minced
1/2 cup white wine
12 ounces tomato sauce (1 1/2 cups)
1 tsp. dried leaf basil
1 pound uncooked shrimp, peeled and deveined
Cut chicken into cubes or strips. Lightly brown in frying pan with 2 tsp of oil. Place chicken in crockpot. Sautee onion, garlic and parsley in pan for about 1 minute. Stir remaining ingredients, except shrimp, into frying pan then pour over chicken. Cook on LOW 4-5 hours. Add shrimp and cook an additional 1.5 hours on LOW. Be sure shrimp is cooked through before turning off crock pot. Serve with pasta, rice or cous cous.

Serve with green beans

Basil and Prosciutto Wrapped Halibut

SATURDAY

Basil and Prosciutto-Wrapped Halibut

Recipe from AllRecipes.com

Prep Time: 5 Minutes
Cook Time: 11 Minutes
Ready In: 16 Minutes
Servings: 2
"Halibut fillets are wrapped in basil and prosciutto, pan-seared and finished in a hot oven for this fast and flavorful fish recipe."
INGREDIENTS:
6 leaves basil
2 slices prosciutto
2 (4 ounce) fillets halibut
1/2 teaspoon adobo seasoning
1 tablespoon olive oil
DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Lay 3 basil leaves on each slice of prosciutto. Season the halibut fillets with Adobo seasoning, place them on one side of the prepared slices of prosciutto, and wrap the fish fillets with the prosciutto and basil.
3. Set an oven-safe skillet over medium-high heat. When the skillet is hot, pour in the olive oil and place the wrapped halibut fillets in the pan.
4. Cook the fillets until the prosciutto is golden brown, about 4 minutes. Flip the fillets over and move the pan into the preheated oven. Bake until the fish is firm to the touch and cooked through, about 5 minutes.

Serve with steamed rice and asparagus