Sunday- Pork Artichoke Pasta
Monday- Stir Fry
Tuesday- Souper Veggie Soup
Thursday- Diablo Fish
Friday- Orange Crock Pot Chicken
Saturday- Leftovers & Baking Day
Pork Artichoke Pasta
I love artichoke hearts. I don't know what it is about them, but I absolutely love them. I know they're not everyone's thing though so you could certainly leave them out of this recipe without hurting anything. You may want to add some extra spices if you do though, because the artichoke marinade has lots of seasoning in it.
1 jar artichoke hearts
4 pork chops (or pork loin) sliced into 1 inch pieces
1/2 cup sliced mushrooms
1/2 cup diced onion
1 clove garlic
3/4 cup chicken broth
1/2 cup white wine
1 tbs cornstarch
Your favorite pasta
Cook pasta. Saute the pork in a saute pan until browned. Add onions, mushrooms and garlic and cook until onions are translucent. Drain artichoke hearts (reserve liquid) and add to the pan. Stir together broth, artichoke marinade, wine and cornstarch. Add to pan and stir, bring to a boil until thickened. Serve over pasta.
1 lbs your favorite protein (tofu, beef, pork, chicken, shrimp)
1 bag frozen stir fry mix
1/4 Cup hoisen sauce
2 Tbs soy sauce
1 clove garlic
1 Tbs ginger
3 Tbs water
Cook rice according to package directions. Brown meat in saute pan. Add vegetables and cook until tender. Add remaining ingredients. Heat through and serve over rice.
Addie is a big fan of reading Stone Soup lately. This is very much how I make soup, I throw in a little of this and a little of that and cook until everything is tender and tasty.
1 quart beef stock
1 onion, diced
2 stalks celery, diced
2-3 carrots, diced
1 can diced tomatoes, I like the seasoned ones
1 1/2 tsp tyme
frozen mixed veggies (I use the Mediterranean type with zucchini, summer squash and kidney beans)
green beans, white beans, pasta, etc - whatever you like in your soup.
I dump everything into a stock pot and cook until the veggies are tender. You could also put it all in a crock pot and let it simmer all day.
1 lb ground beef (we often use ground venison) or diced chicken
1 can black beans (or low fat refried beans)
1 onion, sliced
1 pkg taco seasoning mix
1 sm can green chilis
salsa, cheese (we use Dairy-free cheese), sour cream (Lily likes the Tofrutti Better than Sour Cream smeared on hers) for garnish
Preheat oven to 350. Brown meat and onions. Add taco seasoning and water according to pkg directions. Cook until sauce starts to thicken. Spray 9x13 pan with oil spray. Into each tortilla put some meat mixture and beans, roll into shape and place in the 9x13 pan. Sprinkle chilis over the top (we leave them off the girls side) and bake for 30 min. Serve with any garnishes you like.
The girls like this version because the tortillas get a little crunchy on the top. If you don't like yours that way, you can always pour a jar of enchillada sauce over the top before baking.
6 fish fillets
1 can roasted diced tomatoes
1 can sliced black olives
1/2 onion, diced
1 tsp red pepper flakes
1 clove garlic
1 sm zucchini, diced
Heat 2 tbs olive oil in a large skillet over med heat. Add the onion and garlic and cook until onion is translucent. Add the tomatoes, zucchini, pepper, and olives and simmer about 4 min. Add the fish. Cover and simmer until fish flakes easily. Serve with rice or couscous.
Orange Crock Pot Chicken
This is adapted from Leanne Ely's Saving Dinner.
6 oz can of orange juice concentrate
1 chicken (whole or pieces)
1/2 tsp tyme
salt and pepper to taste
1 clove minced garlic
1/4 cup water
2 Tbs cornstarch
Place chicken in crockpot. Stir together orange juice concentrate, tyme, salt and pepper, and garlic. Pour over chicken. Cook on low for approx. 8 hours. When chicken is done, remove and keep warm. Pour the sauce into a saucepan on medium. Stir cornstarch into water and stir (I put it in a little tupperware container and shake it until there aren't any more lumps). Add cornstarch to juice in pan. Stir and cook until sauce is thick. Serve over chicken or as Lily likes - on the side as "dip" for her chicken.