Grilled burgers or dogs

Hamburgers

• 1 lb ground beef
•  salt and pepper

All beef hotdogs from Trader Joe's - grilled
cheddar for topping burgers
burger buns (for Nick!)
fries, roast potatoes or chips
carrot and celery sticks and hummus (any flavor)

Spicy Potato Tacos with Chorizo

1 1/2 lbs baking potatoes
2 tbsp garlic infused olive oil
1 bunch scallions - whites removed - chopped
1/2 jalapeno, seeded and chopped
1/2 lb chorizo
1 tbsp cumin
1/2 tbsp smoked paprika
1 tsp chipotle powder
8 hard taco shells
shredded pepper jack, for serving
chopped cilantro, for serving
 lime slices, for serving

1.  In pot, boil potatoes until just fork tender, about 10 minutes.  Drain and break into chunks.
2.  Heal oil in skillet over med heat.  Add chorizo and cook until browned.  Add jalapeno and cook until tender.  Add scallions, potato chunks and seasonings, combine well.  Spread into even layer and cook 5 minutes.
3.  Serve in toasted taco shells with toppings.  Serve with chips and guacamole or salsa.

Buffalo Chicken Meatloaf

2/3 c old fashioned oats
1/2 c plain, unsweetened Almond milk
1/4 c wing sauce
1 lb ground chicken
1/2 c fine diced carrots
1/2 c fine diced celery
1/2 c fine diced scallions - whites removed
2 lg egg whites, lightly beaten
1/4 tsp salt and pepper
1 c mozzarella cheese

1.  Preheat oven to 350.  Lightly coat a bread pan with non-stick spray or olive oil.
2.  Combine oats and milk; let stand 3 minutes.  Stir in wing sauce.  Add chicken, carrots, celery, scallions, egg whites, salt and pepper.  Combine then add cheese.
3.  Transfer to pan and flatten.  Bake 35-40 minutes.  Allow to cool before cutting.
4.  Serve with salad, roast veggies or potato wedges.  

Pasta Primavera with Chicken

1/2 yellow, green and red peppers - sliced into 1 inch strips
1 bunch scallions - whites removed - chopped
1 small zucchini - thick sliced and half those slices
1 small yellow squash - thick sliced and half those slices
2 carrots (peeled and cut into 1 inch strips) or 12 baby carrots (halved)
2 c broccoli florets
1 tsp red pepper flakes
1 tbsp italian seasoning
salt and pepper, to taste
1/2 c butter
1/2 c garlic infused olive oil
1 large chicken breast
12 oz Rice rotini
1 c Romano cheese


1.  In preheated skillet, heat 1/4 c olive oil until warm and sautee chicken until golden brown.  Slice into 1 inch thick strips.
2.  In same skillet, add remaning olive oil, butter, all veggies except broccoli, red pepper flakes and italian seasoning.  Sautee until soft, about 6 minutes.
3.  Cook noodles according to package.  Add broccoli remaining minute of cooking.  Drain.  Combine all ingredients, flavor to taste with salt and pepper.
4.  Garnish with cheese.  Serve with salad and bread.

South of the Border Vegetarian Wraps

1 c cooked brown rice
1 yellow pepper, diced
1 can rotel, drained
1 bunch scallions - whites removed- diced
1/2 c corn
1/2c black beans
1 tbsp chili powder
1/2 tbsp smoked paprika
2 tbsp hot sauce
2 c + 1 c shredded monterey jack cheese
2 c refried beans
wheat and rice or corn tortillas
salsa, sour cream, shredded lettuce for topping

1.  Mix first 9 ingredients and 2 c cheese.
2.  Heal tortillas in microwave or on skillet.  Spread refried beans onto warm tortilla, add generous portion of mix, garnish with extra cheese, salsa, sour cream and lettuce.  Wrap and enjoy with chips and guacamole.

Stuffed Bell Peppers

4 lg green peppers, tops removed and seeded
1 lb ground beef
2 tbsp garlic infused olive oil
1c cooked brown rice
1 egg, slightly beaten
1/2 c scallions- whites removed- chopped
1/2 c tomato soup - we usually use Trader Joe's
1 1/2 c mozzarella cheese
salt and pepper to taste

1.  Boil peppers until softened, about 8 - 10 minutes.  Transfer to baking dish that will support them standing while baking.
2.  Brown beef in olive oil.  Add scallions, cooked rice, egg, soup and 1 cup cheese.  Mix well and season with salt and pepper.
3.  Add mix into peppers, top with remaining cheese and bake at 400 for 15-20 minutes or until cheese is browned.  Serve with salad.

Fiesta Pork and Cheesy Polenta

3 tbsp olive oil
1 1/4 lb boneless pork loin, halved lengthwise and sliced 1/4 inch thick
1 tbsp chili powder
1/2 tbsp smoked paprika
1 tsp cumin
1/2 + 1/4 tsp each salt and pepper
2 c bell peppers (any color), sliced into 1 inch strips
1 1/2 c frozen corn - regular or roasted
1 bunch scallions - whites removed- chopped
2 1/2c water
3/4c instant polenta (in bulk section of Winco)
1/2 c plain, unsweetened Almond milk
1 1/2 c cheddar or monterey jack cheese, shredded

1.  Heat 2 tbsp olive oil in skillet.  Rub pork with chili powder, paprika, cumin and 1/2 tsp salt and pepper.  Sautee until just browned.  Transfer to plate.
2.  Add 1 tbsp olive oil, peppers and corn.  Cook until just tender, about 2 minutes.  Return pork to skillet and add scallions.  Cover to keep warm.
3.  In a med saucepan bring water to boil.  Whisk in polenta and remaining salt and pepper.  Cook until thickened, about 2 minutes.  Lower heat and add almond milk and shredded cheese.
4.  Serve pork mixture over a bed of polenta.  

Carbonara

1 lb rice rotini

1/2 c garlic infused EVOO (refer to Cheesy hamburger and pasta post)

1/4 lb pancetta, chopped

1 tsp red pepper flakes

1/2 c white wine or chicken broth

2 lg egg yolks

1/2 c grated Romano, Parmesan or a combination

handful of finely chopped parsley for garnish

1.  Boil noodles to al dente (about 7 minutes) with a generous portion of salt.  Drain, reserving 1/2 c pasta water.  

2.  In large skillet over med heat, add olive oil and pancetta.  Brown about 2 minutes, then add red pepper flakes, cooking 2 more minutes.  Add wine/broth and stir up all pan drippings.  

3.  Beat yolks then add 1/2 c pasta water.  Add drained pasta to skillet and mix with sauce.  Add eggs and mix until just combined.  Serve with romano and parsley garnished on top with a salad.  

Chicken Salad

1 lb chicken breasts
3 tsp olive oil
salt and pepper to taste
3 tbsp sour cream
3 tbsp dijon mustard
1/3 c diced celery
1/2 c diced scallions
1/3 c grapes halved or quartered depending on size

1.  Coat chicken with 1tsp olive oil, salt and pepper.  Grill and allow to cool.  Cut into bite sized pieces.
2.  Whisk together remaining olive oil, sour cream and mustard.  Combine all ingredients and toss well. Season with salt and pepper.
3.  Serve over a salad or as sandwich.

Cheesy Beef and Pasta

2 tbsp garlic infused olive oil (recipe at bottom of post)
1 bunch scallions, whites removed, chopped
2 tsp paprika
2 tsp salt
1 1/2 c hot water
1 1/2 tbsp arrowroot or cornstarch
2 c plain, unsweetened Almond milk (cheapest at Trader Joe's)
8 oz RICE pasta - elbow, penne or rotini (cheapest in bulk section at Winco or Trader Joe's)
1 1/2 c shredded cheddar cheese
1/2 c sour cream
salt and pepper to taste

1.  Heat EVOO in large saucepan over med heat.  Add beef to pan and begin to brown.  Just before browned, add scallions and cook until browned.
2.  Make a well in the middle of the beef and add the paprika and salt.  Let sit about 20 seconds, until fragrant, then stir into the beef mixture.
3.  Whisk hot water and arrowroot/cornstarch and pour into beef mixture.  Stir in almond milk and pasta.   Bring to boil, decrease heat to low and place lid on top.  Cook for 10 minutes or until pasta is tender.
4.  Remove pot from heat and stir in cheese and sour cream.  Season with salt and pepper to taste.  Serve with roasted or sauteed green beans.

Garlic infused EVOO: Heat 1/2 c olive oil over med heat, adding 4 peeled garlic cloves once oil is warm.  Heat until fragrant, but not colored, 3-5 minutes.  Remove from heat, cool and let steep 1 hour.  Store in refrigerator 1 week.  Use in place of regular EVOO or as a dipping sauce for breads (or for recipes for people like me :)

Weekly Basic Grocery List

Spinach
baby carrots
scallions (2)
tomatoes (2)
berries (raspberries, blueberries, strawberries) (1-2 containers)
bananas (4)
grapes (small bunch)
potatoes (1lb)
fresh green beans (1/2 lb)
avocado (1)
oatmeal (old fashioned rolled oats)
original, unsweetened almond milk
cheddar cheese (block or shredded)
greek yogurt (blueberry or strawberry) (2)
soy or coconut milk yogurt (any flavor except strawberry) (2)
1/2 gallon skim milk
butter
eggs (12)
chicken breasts (1-2 lbs)
smoked turkey or ham from deli (1 lb)
Food Should Taste Good Multigrain chips or Pop Chips (plain)
Udi's whole grain bread
wheat bread
corn tortillas
Rice pasta
any Trader Joe's red pasta sauce

Prosciutto and Cheese Stuffed Chicken Breast

4 6-oz boneless, skinless chicken breast halves

large plastic food storage bags or wax paper, for pounding chicken

4 slices of prosciutto

4 slices mozzarella

toothpicks or cooking twine

3 tbsp garlic infused olive oil

salt and pepper

2 tbsp unsalted butter

1 tbsp cornstarch

½ c white wine or chicken broth

1 c chicken broth

2 tbsp fresh Italian parsley or 1 tbsp dried Italian seasonings

1. Place chicken breasts into storage bags or between 2 pieces of large wax paper. Pound out the chicken from the center of the bag/paper outward using a heavy skillet or mallet. Be firm, but controlled to make sure the breast stays close to even thickness. Repeat with all breasts.
2. Place one slice of prosciutto on top of each pounded chicken breast. Place a slice of cheese on top of each slice of prosciutto. Wrap and roll the chicken over the stuffing. Secure meat with toothpicks or cooking twine.
3. Preheat a nonstick skillet over med high heat with olive oil. Season the stuffed and rolled chicken breasts with salt and pepper. Add chicken to the pan, cooking until brown on all sides, about 10-12 minutes total.
4. Remove the breasts and add butter to the pan, then the cornstarch. Cook for a minute, add the wine then reduce for another minute.
5. Whisk in the stock and parsley/Italian seasonings and return chicken to the pan. Reduce the heat and simmer until ready to serve. Remove the toothpicks and serve chicken breasts whole or sliced.
6. Serve with steamed veggies and brown rice.  

Basic Dinner Items

If none of these recipes suit your tastes (I know with only a few recipes it's hard to reach everyone), these are the basics of any meal. Prepare pretty much any thing you wish and bring over a surprise.

• Any baked/grilled/sauteed meat/fish with natural seasonings (ie- salt, pepper, dried or fresh herbs.  NO onions or garlic please)
• Any fresh veggies steamed, roasted or cooked with EVOO or butter and natural seasonings
• Rice pastas, brown or white rice or polenta (cooked with water, chicken broth or plain, unsweetened almond milk) and flavored with natural seasonings as mentioned above
• Fresh fruit such as berries, bananas, grapes, peaches or clementines/tangerines