Sunday, July 4, 2010

A well stocked freezer.

First I must wish a Happy 4th of July to all my American friends! I hope you all enjoy this day! We were camping in the States this weekend and hit up my favorite box store, cause what's camping without Costco right?!?!?! Hence the title, a well stocked freezer. My challenge now is planning meals that are already in my house, well with the exception of a few fresh veggies!

So without any more grumbling, happy planning!
Monday -Adobo-Marinated Pork Chops with Grilled-Pineapple Salsa

1 cup fresh lime juice (about 8 limes)
2 teaspoons black pepper
2 teaspoons dried oregano
2 teaspoons ground cumin
1 1/2 teaspoons salt
6 garlic cloves, crushed
2 pounds pork chops
1 1/2 teaspoons olive oil
Cooking spray
1/4 cup coarsely chopped fresh cilantro
2 tablespoons finely chopped green onions

Combine first 6 ingredients in a 2-quart baking dish. Trim fat from pork. Place pork in dish, turning to coat; cover and marinate in refrigerator 1 hour, turning pork occasionally.
Prepare grill.
Remove pork from dish; discard marinade. Brush with oil. Insert a meat thermometer into thickest portion of pork. Place on a grill rack coated with cooking spray; grill 25 minutes or until thermometer registers 160° (slightly pink). Cut into 1/4-inch-thick slices. Sprinkle with cilantro and green onions. Serve with Grilled-Pineapple Salsa.

Grilled Pineapple Salsa

5 (1-inch) slices fresh pineapple (about 4 1/2 pounds)
1 red bell pepper
1 yellow bell pepper
Cooking spray
1/2 cup finely chopped red onion
1/2 cup chopped fresh cilantro
3 tablespoons fresh lime juice
1 tablespoon brown sugar
1 1/2 teaspoons minced crystallized ginger
2 jalapeño peppers, seeded and minced
1 drained canned chipotle chile in adobo sauce, minced

Preheat grill.
Place first 3 ingredients on a grill rack coated with cooking spray; grill 3 minutes on each side. Discard stems and seeds from bell peppers; dice pineapple and bell peppers. Combine pineapple, bell pepper, onion, and remaining ingredients; toss gently.

Tuesday -Hash Brown Casserole with Bacon, Onions, and Cheese

6 bacon slices
1 cup chopped onion
2 garlic cloves, minced
1 (32-ounce) package frozen Southern-style hash brown potatoes
1 cup (4 ounces) preshredded Classic Melts Four Cheese blend, divided
1/2 cup chopped green onions
1/2 cup fat-free sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (10.75-ounce) can condensed 30% reduced-sodium, 98% fat-free cream of mushroom soup, undiluted
Cooking spray

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, and crumble. Discard drippings in pan. Add 1 cup onion and garlic to pan; cook for 5 minutes or until tender, stirring frequently. Stir in the potatoes; cover and cook for 15 minutes, stirring occasionally.

Combine crumbled bacon, 1/4 cup cheese, green onions, sour cream, salt, pepper, and soup in a large bowl. Add potato mixture; toss gently to combine. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 3/4 cup cheese. Cover with foil coated with cooking spray. Refrigerate 8 hours or overnight.
Preheat oven to 350°.
Remove casserole from refrigerator; let stand at room temperature 15 minutes. Bake casserole, covered, at 350º for 30 minutes. Uncover and bake an additional 30 minutes or until bubbly around edges and cheese begins to brown.

Wednesday - Buttermilk-Garlic Chicken Kebabs (From this months issue of Canadian Living)with flatbread and tzaziki

3-4 -boneless, skinless chicken breasts cut into 1"-2" chunks
1 cup buttermilk
1/2 onion, coarsely chopped
3 cloves of garlic, coarsely chopped
2 tbsp dried oregano
juice and zest of 1 lemon
pepper and salt to taste

Combine buttermilk, onion, garlic, oregano, lemon juice, zest, and pepper in a large ziplock bag. Add chicken and let marinate for up to 24 hours.
Soak bamboo skewers in cold water for 30 minutes before grilling. Preheat BBQ to high. Thread chicken onto skewers, sprinkle with salt. Place skewers on grill and reduce heat to medium-low. Close lid and cook 15-20 minutes, turning once or twice, until done.

Thursday - Fresh Tomato, Sausage, and Pecorino Pasta
8 ounces uncooked penne
8 ounces sweet Italian sausage
2 teaspoons olive oil
1 cup vertically sliced onion
2 teaspoons minced garlic
1 1/4 pounds tomatoes, chopped
6 tablespoons grated fresh pecorino Romano cheese, divided
1/4 teaspoon salt
q/8 teaspoon black pepper
1/4 cup torn fresh basil leaves

Cook pasta according to package directions, omitting salt and fat; drain.

Heat a large nonstick skillet over medium-high heat. Remove casings from sausage. Add oil to pan; swirl to coat. Add sausage and onion to pan; cook 4 minutes, stirring to crumble sausage. Add garlic; cook 2 minutes. Stir in tomatoes; cook 2 minutes. Remove from heat; stir in pasta, 2 tablespoons cheese, salt, and pepper. Sprinkle with remaining 1/4 cup cheese and basil.

Friday- BBQ burgers on the grill and salad

Saturday-Something curry....any suggestions?

Sunday- Steak caesar salad


shauna said...

Yum! Monday sounds delicious...well...really they all do but the drool started on Monday's plan. Have fun eating...we're doing campstyle food this week!