Week 2!

So I am posting this a little later on Sunday than I would have hoped to but I had a great weekend and let's just say I enjoyed the potlatch (better Jen?) a little too much ;) So without further ado here is this weeks menu, I guess I better hit the grocery store!

Monday - Broccoli and Cheese Soup  from Emeril 20-40-60: Fresh Food Fast
Serves 4-6

2 tablespoons olive oil
1 1/2 cups thinly sliced yellow onion
1 tablespoon garlic
1 teaspoon salt
1/4 teaspoon cayenne pepper
5 cups chicken stock or canned low-sodium chicken broth
4 cups broccoli florets
1 1/2 cups (6ounces) shredded medium cheddar cheese
simple croutons for garnish

Directions

Heat olive oil in a 6 quart stockpot over medium heat. When it is hot, add onions, garlic, salt and cayenne pepper. Saute until the onions are soft and translucent, 4 to 5 minutes.
Add the chicken stock and bring to a boil, once the stock is boiling, add the broccoli and cook until fork tender, about 5 minutes.
Remove the soup from the heat and let it cool slightly. Then puree the soup, in batches, in a blender, adding the cheese in three additions while blending (see Note). Adjust the seasoning if necessary, garnish with croutons if desired, and serve hot.

NOTE: Please use caution when blending hot liquids; blend only a small amount at a time, with the blender lid tightly covered and with a kitchen towel held over the top



Tuesday - Sweet & Spicy Cashew Chicken Stir-Fry 
Serves 4-6

SAUCE
½ cup ketchup
4 tsp. soy sauce
½ tsp. salt
2 tbsp Worcestershire sauce
3 tbsp sugar
1 ½ tsp sesame oil
½ tsp cayenne pepper
½ cup chicken broth

THE REST
2 tbsp. cornstarch
½ tsp sugar
¼ tsp. salt
1 tbsp minced garlic
1 small onion
3 boneless skinless chicken breasts sliced
¼ cup oil
2-3 tbsp minced fresh ginger
1 red/green or yellow pepper, or all 3!
2 carrots diced
2 cups snow peas
1 ½ cups cashews
toasted sesame seeds

Directions
Combine sauce & set aside
In a bowl combine corn starch, sugar & salt, add chicken and toss
Heat Wok or deep frying pan, add oil and heat to hot
Add chicken, ginger garlic & onion
Stir until chicken is opaque ( 1min…)
Add peppers & carrots stir 2-3 minutes
Add peas & sauce, cook until sauce boils
Add noodles (if using, can also use rice)
Add cashews & sprinkle with sesame seeds
ENJOY!

Wednesday -Garlic Chicken, rice and salad 
Servings: 4

Ingredients
2 teaspoons crushed garlic
1/4 cup olive oil
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
4 skinless, boneless chicken breast halves

Directions
Preheat oven to 425 degrees F (220 degrees C).
Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.
Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.



Thursday - Steak Fajitas Recipe 

Ingredients

1 lb of flank steak or skirt steak
1 large yellow onion, peeled and sliced with the grain, not against the grain as one would normally slice an onion. Slice first in half, and then slice off sections a half inch wide at widest point.
2 large bell peppers, stemmed, seeded, de-ribbed, sliced lengthwise into half-inch wide strips

Marinade:
Juice of 1 lime
2 Tablespoons of olive oil
2 cloves garlic, peeled, minced
1/2 teaspoon ground cumin
1/4 cup chopped fresh cilantro, including stems

Directions
Mix all marinade ingredients. Set the steak in the marinade and let it sit at least an hour, the longer the better.
Heat to high heat a large cast iron pan or griddle. Add a teaspoon of olive oil to the pan. Add the steak, frying on each side for 3 minute,. 3 minutes per side will yield approximately medium rare for an average cut of flank steak. If pan starts to smoke too much, reduce the heat to medium high. We want the steak browned, not burned. Remove from pan and let sit for 5 minutes.
Slice steak into thin slices, roll in tortillas and serve with salsa, sour cream, guacamole, shredded cheese.

Friday - Better Than Ever Beef Enchiladas 

Ingredients
1 1/2 lb. (225 g) extra lean ground beef
1/2 cup each chopped green and red peppers
1 can corn
1 can refried beans
2 cups salsa, divided
1/2 cup Tex Mex Shredded Cheese, divided
2 Tbsp. calorie -wise Zesty Italian Dressing
8 flour tortillas (6 inch)
2 Tbsp. chopped fresh cilantro

Directions

Heat oven to 400°F. Brown meat with peppers in large nonstick skillet. Stir in 1 cup salsa, corn and beans; simmer 5 min., stirring occasionally. Remove from heat; stir in 1/4 cup cheese.
Spread 1/4 cup of the remaining salsa onto bottom of greased 13x9-inch baking dish. Brush dressing lightly over both sides of tortillas. Stack 4 tortillas; wrap in large sheet of waxed paper. Microwave on HIGH 10 to 20 sec. or just until warmed. Immediately spoon 1/3 cup meat mixture down centre of each warm tortilla; roll up. Place, seam-side down, over salsa in dish. Repeat with remaining tortillas and meat mixture; top with remaining salsa. Cover with foil.
Bake 20 min. or until heated through. Uncover; top with remaining cheese. Bake 2 to 3 min. or until melted. Top with cilantro.

Saturday - Leftover Enchiladas

Sunday - Wings & Football....it's kind of a tradition around here :)