It is Monday again and I have my meals and recipes that I am going to cook this week to share with you all. I searched all Saturday morning on Pinterest for recipes under my 'Recipes I want to try' board. There are some fantastic recipes to be found on there! I am actually excited and ready to cook and of course EAT these yummy meals I'm cooking this week.
I have a total of 5 meals that I am going to cook only becuase we end up with TONS of leftovers. One night during the week is going to be a leftover night! And our Friday night is usually pizza night.
Note: these recipes are not mine, they were taken from Pinterest from different blogs.
Meal #1. Roasted shrimp and green beans
Ingredients
·
For the beans:· 1 lb. green beans trimmed and cut into bite-sized pieces
· 1 tbsp extra virgin olive oil
· 1/2 tsp ground coriander
· 1/2 tsp ground cumin
· 1/4 tsp kosher salt
· 1/2 tsp fresh ground black pepper
· 1/8 tsp Cayenne pepper
· For the shrimp:
· 1 lb. medium-large raw shrimp (thawed if frozen), peeled
· 1 tbsp olive oil (plus a little extra to brush on roasting pan)
· zest from one lemon (save the lemon and cut into fourths)
· 1/4 tsp. kosher salt
· 1/2 tsp. fresh ground black pepper
Directions
Preheat oven to 425.
Once the shrimp has been peeled and
cleaned, rinse it under cold water. Be sure to pat the shrimp really dry (if
the shrimp is not dry it will steam rather than roast!).
Place the trimmed and cut beans in a bowl
and toss with extra virgin olive oil, ground coriander, ground cumin, salt,
freshly ground black pepper, and Cayenne pepper.
Place shrimp in another bowl with the extra
virgin olive oil, lemon zest, salt, and fresh ground black pepper.
Brush roasting pan with olive oil or use a
non-stick spray, then arrange beans on pan in a single layer (as much as
possible). Roast beans 10 minutes. After 10 minutes, toss the beans and arrange
shrimp on top and roast 8-10 minutes more or until shrimp are just done.
Squeeze the four lemon quarters over the
shrimp and beans and serve immediately.
Meal #2. Lasagna Roll ups
Ingredients:
Sauce-
¼ lb ground beef
2 tablespoons onion (chopped)
2 garlic cloves (minced)
1 (16 oz) can crushed tomatoes
½ teaspoon salt
½ teaspoon dried oregano
1 dash cayenne pepper (or more to your taste)
Filling- 1 ¼ cups small curd cottage cheese
¼ cup grated parmesan cheese
1 egg (lightly beaten)
1 tablespoon fresh parsley (minced)
¼ teaspoon onion powder
6 lasagna noodles (cooked)
½ cup shredded mozzarella cheese
2 tablespoons onion (chopped)
2 garlic cloves (minced)
1 (16 oz) can crushed tomatoes
½ teaspoon salt
½ teaspoon dried oregano
1 dash cayenne pepper (or more to your taste)
Filling- 1 ¼ cups small curd cottage cheese
¼ cup grated parmesan cheese
1 egg (lightly beaten)
1 tablespoon fresh parsley (minced)
¼ teaspoon onion powder
6 lasagna noodles (cooked)
½ cup shredded mozzarella cheese
Cooking Instructions:
Step 1: In a large skillet cook ground beef, onion and garlic until the beef is no longer pink. Drain any excess fat from the pan. Add tomatoes, oregano, salt and cayenne. Simmer for 10 minutes. Spread half of the meat sauce on the bottom of a greased 9” baking dish.
Step 1: In a large skillet cook ground beef, onion and garlic until the beef is no longer pink. Drain any excess fat from the pan. Add tomatoes, oregano, salt and cayenne. Simmer for 10 minutes. Spread half of the meat sauce on the bottom of a greased 9” baking dish.
Step 2: In a bowl combine cottage cheese, parmesan cheese, egg, parsley and onion powder. Spread ¼ cup of the cheese mixture evenly over each lasagna noodle. Roll up and place seam side down in rows in the baking dish. Top with remaining sauce.
Step 3: Bake in the oven at 375 degrees for 30-35
minutes. About 5 minutes before the dish is finished cooking remove from the
oven and top with shredded mozzarella cheese. Return to oven and cook until
cheese has melted.
Meal #3. Slow Cooker Jambalaya
Ingredients:
1 lb skinless, boneless chicken breast, cut up into small pieces
1 lb andouille sausage, sliced
1 28oz can diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
1 c chopped celery
1 c chicken broth
2 tsp dried oregano
2 tsp dried parsley
2 tsp Cajun seasoning
1 tsp cayenne pepper
1/2 tsp dried thyme
1 c instant rice
1. Place all ingredients except rice in slow cooker. Cook on low for 7-8 hours, or on high for 3-4 hour
2. Cook rice according to package instructions. Add rice, as desired, into each individual serving of jambalaya. Store rice separately from rest of stew.
1 lb andouille sausage, sliced
1 28oz can diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
1 c chopped celery
1 c chicken broth
2 tsp dried oregano
2 tsp dried parsley
2 tsp Cajun seasoning
1 tsp cayenne pepper
1/2 tsp dried thyme
1 c instant rice
1. Place all ingredients except rice in slow cooker. Cook on low for 7-8 hours, or on high for 3-4 hour
2. Cook rice according to package instructions. Add rice, as desired, into each individual serving of jambalaya. Store rice separately from rest of stew.
Meal #4. Crockpot Ravioli Casserole
Ingredients:
1 1/2 lbs. lean
ground beef
1 onion, chopped
1 clove garlic, minced
1 (15 oz.) can tomato sauce
1 can stewed tomatoes
1 tsp. oregano
1 tsp. Italian seasoning
salt/pepper
10 oz. frozen spinach, thawed (I used fresh
spinach)
16 oz. bowtie pasta, cooked
1/2 cup parmesan cheese, shredded
1 1/2 cup mozzarella, shredded
*Brown ground beef with onion and garlic. Put in
crock-pot and add sauce, tomatoes and seasonings. Cook for 6-7 hours on low.
Add the last 4 ingredients during the last 30 minutes of cooking and turn
crock-pot to high. I added the fresh spinach, pasta, parmesan and 1 cup of the
mozzarella and I mixed it all up really well. Then I added the last 1/2 cup of
mozzarella to melt on the top.
3 medim cloves garlic, minced
3 Tablespoons chili powder
2 teaspoons ground cumin
3 teaspoons sugar
1 15-oz can tomato sauce
1 cup water
1 large beefsteak tomato, seeded and chopped
1 pound boneless, skinless chicken breasts (2 large breasts)
1 cup extra sharp white cheddar, shredded
1 cup monterey jack cheese, shredded
1/2 cup minced fresh cilantro
12 (6-inch) soft corn tortillas
cooking spray
salt and ground black pepper
Preheat oven to 425.
Combine the onion, jalapeno, 1/2 teaspoon salt, and oil in a large saucepan.
cover and cook over medium-low heat, stirring often, until the onions and
peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin,
and sugar, and cook until fragrant, less than 30 seconds. Stir in the tomato
sauce, water, and chopped tomato. Bring to a simmer, and cook until slightly
thickened, 5 minutes.
Nestle the chicken into the sauce. Reduce heat to low, cover, and cook until
chicken is cooked through (thickest part reaches 160 degrees), about 12-20
minutes. Transfer the chicken to a plate, and set aside to cool.
Strain the sauce through a strainer into a medium bowl, pressing the onion
mixture to extract as much liquid as possible. Transfer the onions to a large
bowl and set aside. Season sauce with additional salt and pepper to taste.
Shred the chicken into bite-sized pieces. Add to the onin mixture, and add 1/4
cup of the enchilada sauce, 1 cup cheese, and the cilantro. Toss to combine.
Stack the tortillas on a plate and cover with plastic wrap; Microwave on high
until warm and pliable, 40-60 seconds. Spread the tortillas on a clean work
surface, and spoon 1/3 cup of the chicken mixture evenly down the center of
each. Tightly roll each tortilla and lay seam-side down in a greased 9x13 inch
baking dish.
Lightly spray the tops of the enchiladas with cooking spray. Place in the oven,
uncovered, for about 7 minutes, or until the tortillas start to brown slightly
(skip this step if you don't like the crunch).
Reduce heat to 400. Remove enchiladas and pour sauce evenly on top. Top with
the remaining cheese. Cover dish with foil, and bake an additional 20 minutes,
or until heated through.
Remove foil and bake another 5 minutes, until cheese browns. Remove from oven
and let stand 10 minutes before serving.
Serve with sour cream, guacamole, salsa, additional cilantro, etc.
Enjoy your week!!!
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1 comments:
I am going to make the shrimp and green beans and the jambalaya! Thanks for the Recipes!! They look good.
-Mal
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