Recipes for the Week of August 11-15, 2008
Monday
Grilled Chicken Cordon Bleu
Jay's Recipe
Desired Chicken Pieces
1 Block of Cream Cheese (Sliced into strips)
Sliced Ham (Can be lunch meat)
Sliced Swiss or Provolone Cheese
Seasoning Salt & Pepper
Season the chicken and grill both sides until the chicken is almost done.
Place a strip of cream cheese on top, then a slice of ham, and last, a piece
of Swiss or Provolone cheese. Finish cooking until it is nice and bubbly.
You can also finish it in the oven.
Tuesday
Spaghetti & Meat Sauce
Self-Explanatory
*If you are trying to cut down on carbohydrates, buy a “Spaghetti Squash” from the produce section of the grocery store. Cut
it in half and scoop out all of the seeds. Boil the halves for 10 mins. When
you remove the squash, take a fork and scrape the meat of the squash onto a
plate. It shreds and looks just like spaghetti.
You can butter it and add salt & pepper, or add meat sauce. You end up with
spaghetti without all of the carbohydrates. Even Jay (who is a meat &
potatoes guy) liked it.
Wednesday
Pepper Steak
1 - 1 1/2 lbs. of Round Steak, Cut into 1/2 in. Strips
4 Small Cans of Dawn Fresh Mushroom Gravy
3 Bundles of Green Onions
3 Bell Peppers, Sliced
Salt & Coarse Ground Pepper
Rice
Place Steak into a dry skillet and brown. Season with salt & pepper. Add
Dawn Fresh Mushroom Gravy. Cover and cook over low heat. While meat and
gravy are simmering, cut onions into 1 inch pieces and bell peppers into
slices. Add the onions and bell peppers to the meat & gravy. Season again
and stir. Simmer 20-30 minutes, until the vegetables are tender. Serve with
rice.
* This can also be prepared in the crock pot. Just add the vegetables about
2 hours before serving.
Thursday
Mayan Chicken
Boneless, Skinless Chicken (Breasts, Thighs, or Strips)
1 Chopped Onion
1 Diced Poblano Pepper
1 Can of Chicken Stock
1 Cup or so of Heavy Cream
Fresh Chopped Cilantro
Juice of 1 Lime
Extra Virgin Olive Oil
Salt & Pepper
In a skillet, brown seasoned chicken pieces in olive oil for 3-4 minutes on
each side. Add the onions & poblano peppers and let them get tender. Add in
the chicken stock, cream, cilantro (to your preferred taste), and lime
juice. Simmer for about 15-20 minutes.
You can serve the dish just like this, or remove the chicken pieces and
blend the cream mixture in a blender or food processor to make a sauce. I
have done this both ways. My family likes it best right out of the skillet
so they have larger pieces of the peppers.
Friday
Tamales
Self-Explanatory
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Feel free to contact me if you have any questions regarding any of these meals:
Out of the Nest and Beyond
Equipping & Encouraging Women