Shopping and Meal List Week 7

I hope everyone had a great long weekend!  The blog really got away from me over the long break with us being out of town.  I really try not to use any recipes that I have not tried on our family at least once so when we are gone for 4 days things get behind!  It sure was nice to have a break from cooking though so I am not complaining one bit.  Since we all probably ate way more calories than we needed over the last few days we will make up for that this week and I picked recipes that are lighter on the waistline but heavy on the taste.

Week 7- Meal #1 Kale & White Bean Soup
1 bag kale (this is hit and miss at Aldi and is near the bagged spinach)  $2.50
1 onion                                                                                               $  .25
2 cans cannelini beans                                                                         $1.25
                                                                                                          $4.00

Week 7- Meal #2 One Skillet Southwestern Ranch Chicken
3-4 medium chicken breasts                      $3.50
1 packet Hidden Valley spicy ranch mix    $1.00 (not at Aldi and it isn't spicy!)
2 cups fajita blend seasoning mix               $1.00 (Wal-mart frozen section)
1 can black beans                                     $  .60
1 can fire roasted tomatoes                       $  .60
Instant brown rice                                     $1.00
Shredded Cheddar cheese                        $1.00
                                                                $8.70

Week 7- Meal #3 Skillet Glazed Ham w Pineapple and Sweet & Sour Asparagus
1 (1lb) slice of ham                           $4.00
1 can chunk pineapple                      $   .60
1 bag frozen/fresh asparagus             $3.00
                                                        $7.60

Week 7- Meal #4 Spaghetti Squash Primavera
1 medium spaghetti squash         $3.00
2 cups marinara                         $3.00
1 bag frozen winter vegetables   $2.00
1 cup mozzarella cheese            $1.00
                                                $9.00


WEEKLY MEAL TOTAL:  $29.30
  

The little turkeys getting ready to eat

Spaghetti Squash Primavera

Ingredients:

• 1 small spaghetti squash (you'll need 2 cups cooked)
• 1 tsp olive oil 
• 1 tsp minced garlic
• 1/4 cup frozen onion seasoning blend
• 1 12oz bag frozen vegetable mix (carrots, broccoli, cauliflower, etc.), thawed
• 2 cups marinara sauce
  
• 1/2 tbsp grated Pecorino Romano (optional)
• 3 oz fresh mozzarella (optional)

Directions:


Preheat oven to 400ºF. Cut spaghetti squash in half lengthwise and scoop out seeds and membrane. Season lightly with salt and black pepper; bake on a cookie sheet with the cut sides down for about 1 hour, or until a fork easily pierces the skin. 


QUICK COOK TIP:  If you prefer the microwave, stab the squash with a knife all around and place on a microwave safe dish. Microwave 7-9 minutes or until the skin gives when cut with a knife.

Once cooked, use a fork to scrape the strands out into a bowl.  See!  It looks like spaghetti! 

 

In a medium saute pan heat the oil over medium-low heat. Add the garlic, onion blend and vegetables and cook 5 minutes, stirring.  Season with salt and pepper to taste.

Add the marinara sauce, increase heat to medium and simmer until the vegetables are tender crisp, about 3 to 4 minutes. Add 2 cups of the spaghetti squash and Pecorino Romano, adjust the salt and pepper to taste, and cook 1 minute.


Divide the spaghetti squash primavera into two small casserole dishes if you wish to freeze half for later, or one large casserole dish if not, then place under the broiler in a hot oven until the cheese melts.  Enjoy!  

Skillet Grilled Ham with Glazed Pineapple and Sweet & Sour Asparagus

 

Ingredients

1 (1 lb) slice ham (about 1/2 inch thick), cut into 4 pieces

1 can chunk pineapple *reserve juice*

2 tablespoons maple syrup

1/2 teaspoon curry powder

1 tablespoon butter 

1 teaspoon dark brown sugar 

Preparation

1. If you have cast iron toss in a dab of butter and bring to medium high heat.  (If not, heat a large nonstick skillet over medium-high heat along with a little olive oil).  Add ham; cook 3 to 4 minutes on each side or until browned. Remove from pan; keep warm.
2. Combine pineapple, syrup, and curry powder; toss well.
3. Melt 1 tbsp butter in pan over medium heat; add pineapple mixture. Cook 1-2 minutes or until pineapple is tender, stirring frequently. Add brown sugar; cook 1 minute or until sugar melts. Serve glazed pineapple over ham.


Sweet and Sour Asparagus

 In a large skillet, heat olive oil over medium.  Add asparagus (you can use fresh or frozen) and season with salt and pepper. Cook, tossing occasionally, until lightly browned and crisp-tender, 10 to 15 minutes, depending on thickness. Add 1/4 cup pineapple juice and cook 1 minute longer. 

One Skillet Southwest Ranch Chicken

A healthy, easy one-skillet dinner that is ready in 20 minutes flat! With chicken, black beans, and southwest ranch flavor, this recipe is sure to become a family favorite.  Try it as is or stuffed inside a tortilla for a delicious burrito option. 

One Skillet Southwest Ranch Chicken

Prep Time: 8 minutes

Cook Time: 12 minutes

Total Time: 20 minutes

Yield: Serves 4-6

INGREDIENTS: 

• 2 teaspoons extra virgin olive oil
• 1pound boneless skinless chicken breasts, cut into bite-sized pieces
• 1 packet Hidden Valley Spicy Ranch Mix (NOT ranch dip mix)
• 2 cups frozen fajita blend onion & pepper mix
• 1 can black beans, drained & rinsed
• 1 can fire roasted diced tomatoes
• 1 1/2 cups instant brown rice
• 1 cup low sodium chicken stock
• 1 cup freshly grated cheddar cheese, for serving
• Cilantro/sour cream/salsa (optional)

Directions

1. Heat olive oil in large nonstick skillet on medium-high heat. Add chicken, onion/pepper blend, and ranch mix. Sauté, stirring often, for 2 minutes.
2. Stir in black beans, tomatoes, rice, and chicken stock. Bring to boil, then cover. Simmer on low heat 5 minutes, or until chicken is done and rice is nearly tender. Let stand, covered, for 5 minutes, until liquid is absorbed. Serve topped with cheese, salsa, black olives, etc.  

Kale & White Bean Soup

 

 

White bean soup is the perfect recipe for the post-Thanksgiving slump: nourishing, but at the same time richly flavored, comforting, and filling.  Kale is one of the healthiest things you can eat.  It is packed with vitamins and nutrients but low in fat, sugar and carbohydrates.  Kale is a little strong by itself but great added to soups and scrambled eggs or a quiche. 

Ingredients

• 1 pound kale, stems removed and leaves washed
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cans cannellini beans, (14.5 ounces each), drained and rinsed
• 4 cups water
• 2 cups chicken stock, or reduced-sodium canned broth
• Salt and pepper
• Grated Parmesan cheese, (optional)

Directions

1. Cut or tear the kale into 1/2-inch strips. In a medium saucepan, heat 1 tablespoon oil over medium-high heat. Add onion, and cook until softened, about 5 minutes.
   
2. Add about half of the beans, and lightly mash with a fork. Add water and stock, and bring to a boil. Stir in kale, remaining beans, 1 teaspoon salt, and 1/4 teaspoon pepper. Partially cover, reduce heat, and simmer until kale is tender, about 25 minutes.  Sprinkle cheese on top, if desired.
   
    NOTE:   If you simply must add meat this is good with chopped ham or sausage bits.