Herb-Crusted Pork Loin
1-2 Tbl olive oil
2Tbl dried Italian seasoning
1 tsp minced garlic
1 package pork tenderloin, 2-3 lb
1. Mix oil, Italian seasoning and garlic in a small bowl.
2. Rub tenderloin with herb mixture. Place in large baking dish. Bake in 375 degree oven for aprox 30 minutes or until internal temperature reaches 155-160 degrees. Serves 8-10.
Chili
2 (15 oz) cans red kidney beans, drained
2 (14 oz) cans diced or crushed stewed tomatoes, (flavored stewed tomatoes are becoming available, tomatoes with peppers and onions would be yummy)
2 lb lean ground beef, browned
1 onion, chopped
1 package chili seasoning mix or:
1 tsp minced garlic
2-3 Tbl chili powder
1-2 tsp each salt, pepper and red pepper
1 tsp cumin
1. Put all ingredients into large soup pot. Heat to boiling, reduce and simmer 15 minutes or up to an hour. Serves 4.
Balsamic Chicken
2-3/4 cup olive oil
1 cup balsamic vinegar
salt and pepper to taste
1 tsp red pepper flakes
1 cup fresh basil, minced or 1-2 Tbl dried Italian seasoning
1 lb boneless, skinless chicken breast, cut into 1-inch strips
1 pint cherry or grape tomatoes
12 oz cooked pasta of choice
Shredded Parmesan cheese
1. Combine first 7 ingredients on large baking dish. Stir to coat chicken chicken.
2. Place baking dish in oven on high broil. Broil aprox 7-10 minutes or until chicken is cooked through.
3. Toss chicken over cooked pasta; use a rubber scraper and get all the seasonings off baking dish. Sprinkle with Parmesan cheese. Serves 4.
Cornbread Muffins
1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup yellow cornmeal
1/2 teaspoon baking powder
1/2 cup milk
3/4 cup frozen corn kernels, thawed or canned drained
1. Preheat oven to 400 degrees. Lightly grease a 12 cup muffin pan.
2. In a large bowl, cream together the butter and sugar. Beat in the eggs and salt. Mix in flour, cornmeal and baking powder. Stir in milk until batter is smooth. Fold in corn. Spoon into prepared muffin cups.
3. Bake in preheated oven for 20 to 25 minutes, or until tops of muffins are lightly browned.
Marinated Fire and Lime Halibut
Marinade:
1 cup lime juice
zest of 1 lime, optional
3/4 cup olive oil
2 Tbl red pepper flakes
1 tsp minced garlic
salt and pepper to taste
4 halibut steaks or fillets
2 fresh limes, cut into wedges
2 fresh lemons, cut into wedges
1. Place all marinade ingredients into a large ziploc bag. Add halibut fillets and let marinate at least 1 hour or overnight.
2. Remove halibut from marinade and discard marinade. Place halibut steaks on baking sheet or broiler pan that has been sprayed with non-stick spray. Heat oven to broil, place baking sheet aprox 6 inches from broiler. Broil aprox 7 minutes per inch of halibut. Check for doneness; halibut is done when flesh flakes easily and it loses the translucent color.
3. Serve with fresh lime and lemon wedges. Serves 4.
Rotisserie Chicken
1 Rotisserie Chicken
7 Baked Potatoes
This is the EASIEST night!!
Pick up the rotisserie Chicken from your local grocery store. Cut it into pieces discarding the extra fat and bone.
Place in 350 degree oven and reheat. Delicious!! One chicken usually serves 4-6 people.
Serve with Baked potatoes. Bake all 7 potatoes at 400 degrees for 45 minutes or until tender. (Save three potatoes for Shepards pie next week.)
Balsamic Chicken
Herb-crusted Pork Tenderloin
Quick Homemade Chili with Cornbread Muffins
Marinated Fire and Lime Halibut
Rotisserie Chicken
Grocery List for week two
Meat:
1 lb. skinless chicken breast
1 vacuum packed pork tenderloin, aprox 2-3 lb
½ lb lean ground beef
4 halibut fillets
1 cooked rotisserie chicken
Vegetables/produce:
1 large white onion
Bottled minced garlic
1 pint cherry tomatoes
2 limes, plus 1 cup lime juice
2 lemons, extra for serving at the table if desired
1 package fresh Basil OR dried, Italian seasoning can substitute
7 russet potatoes, you will be baking all of them this week, but three are for a recipe next week
Dairy:
Butter, for cornbread; quantity depends on if you’re making homemade or from a mix
Eggs, for cornbread; quantity depends on if you’re making homemade or from a mix
Milk, for cornbread; quantity depends on if you’re making homemade or from a mix
Parmesan cheese
Pantry Items:
Balsamic Vinegar
Olive oil
Seasonings, Red pepper flakes or cayenne, Dried Italian seasoning
Sugar
Baking powder
12 oz package pasta of choice
2 (15 oz) cans red kidney beans
2 (14 oz) can diced tomatoes
1 package chili seasoning mix OR chili powder, cumin and salt and pepper
Cornmeal, if making cornbread from scratch
Flour, if making cornbread from scratch
1 (14 oz) can of corn OR Frozen corn
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