Launch Week Recipes

RATING KEY:          Jenni, Picky-Eater Husband, Fickle Toddler

*** = great, ** = good, * = okay

BREAKFAST 

Oatmeal with Blueberries, Walnuts and Bananas

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Servings: 1     Prep Time: ~5 minutes 

Ingredients:

   1/2 cup quick cooking oatmeal

   1/2 cup milk

   1/4 cup frozen blueberries

   1/2 banana, sliced

   2 tablespoons chopped walnuts

   1/2 tablespoon maple syrup, or to taste

Directions: Combine oats and milk in bowl.  Microwave 1 1/2 minutes.  Stir in frozen blueberries. Top with banana, walnuts, maple syrup,

Source: http://www.wholeliving.com/130763/oatmeal-blueberries-walnuts-and-bananas

 

 

Green Eggs and Ham

You do not like them. So you say. Try them! Try them! And you may. Try them and you may I say.

-Dr. Seuss

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Servings: 4     Prep Time: ~15 minutes

Ingredients:

   1 tablespoon canola oil

   1/4 cup onion, diced

   4 cups baby spinach, chopped

   Salt and pepper

   8 beaten eggs

   1/4 cup shredded cheddar

   4 slices Canadian bacon, julienned (alternately serve whole slices alongside eggs as pictured)

Directions: Heat olive oil in a large skillet over medium heat and saute onion until soft.  Add spinach and cook just until it wilts.  Season with salt and pepper.  Add eggs, cheese and julienned Canadian bacon to skillet and cook until eggs are just set.

 

 

LUNCH

Croque Monsieur with Tomato Gorgonzola Soup

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Servings: 4     Prep Time: ~45 minutes

Soup Ingredients:

   1 tablespoons olive oil

   1/2 onion, diced

   1 teaspoon dried oregano

   1 teaspoon dried thyme

   1/2 teaspoon garlic powder

   1/4 teaspoon dried rosemary  

   2 cups chicken broth

   14.5 oz can no salt added diced tomatoes

   Salt and pepper

   1/4 cup Neufchatel

   1/4 cup Gorgonzola

Sandwich Ingredients:

   1 multi-grain baguette

   1 cup shredded Swiss cheese

   1/4 cup plain nonfat Greek yogurt

   1 teaspoon granulated garlic

   1 teaspoon Dijon mustard

   Salt and pepper

   8 oz. sliced deli ham

Directions: In a large pot, saute the onion in olive oil over low heat until very soft, 10 to 12 minutes. Add spices and cook until fragrant, another 1 to 2 minutes. Add the broth and tomatoes in their juices and bring to a simmer. Simmer 15 minutes. Cool slightly.  In a blender, puree the mixture until very smooth. Pour the soup back into the stockpot and season with salt and pepper.  Whisk in the cheeses over low heat until fully incorporated.

     While the soup is simmering, cut the baguette into fourths and cut each fourth in half lengthwise so that you have 8 slices of bread.  Mix together the yogurt, garlic, mustard, salt, and pepper. Divide the sour cream mixture evenly among all 8 bread slices, spreading thinly to coat the inside of each slice. Next, evenly distribute the ham on the 4 bottom slices of bread. Evenly distribute cheese on the remaining 4 slices.  In a toaster oven, toast bread with ham and bread with cheese separately until brown and bubbly.  Put two halves of sandwich together and slice in half on the diagonal to serve.

Sources: http://www.foodnetwork.com/recipes/melissa-darabian/quick-croque-madames-recipe/index.html, http://www.foodnetwork.com/recipes/melissa-darabian/rich-roasted-tomato-soup-recipe/index.html, http://www.foodnetwork.com/recipes/parmesan-lavash-chips-with-creamy-tomato-basil-dip-recipe/index.html

 

 

Green Bean and Ravioli Salad

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Servings: 4    Prep Time: ~20 minutes

Ingredients:

   18 ounces frozen cheese ravioli

   12 ounces green beans, trimmed and halved

   2 tablespoons extra-virgin olive oil

   1/4 cup onion, diced

   2 tablespoons sliced almonds

   Salt and pepper

   Juice of 1/2 lemon
Directions: Bring a large pot of water to a boil.  Add pasta and cook according to package directions.  Microwave green beans and 1/2 cup of water in a covered container for 7 minutes. Heat oil in a large skillet over medium heat. Add onion and cook until golden, about 5 minutes. Toast almonds in a dry, non-stick skillet over medium heat about 5 minutes or until golden.  Drain and transfer the beans and ravioli to the skillet and toss to coat. Season with salt, pepper, and lemon juice. Top with toasted almonds.

Source: http://www.wholeliving.com/150859/green-bean-and-shallot-ravioli-salad

 

 

DINNER

Asian Turkey Salad with Parmesan Biscuits

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Servings: 4     Prep Time: 45 minutes

Biscuit Ingredients:

   3/4 cups all-purpose flour

   1/4 cup cornmeal

   1/4 teaspoon kosher salt

   1 teaspoon baking powder

   1/2 teaspoon baking soda

   1/4 stick unsalted butter, cut into small cubes

   1 cup grated parmesan

   2 scallions, sliced

   1/3 cup buttermilk

   1/4 cup olive oil

Salad Ingredients:

   1 tablespoons bottled chili sauce

   1 1/2 teaspoons toasted sesame oil

   3 tablespoons low-sodium soy sauce

   1/4 cup hoisin sauce

   2 tablespoons rice vinegar

   2 tablespoons mirin

   2 teaspoons canola oil

   4 scallions, greens trimmed and reserved, sliced

   1 1/2 teaspoons ground ginger  
   1 pound ground turkey
   1 red bell pepper

   8 oz. can sliced water chestnuts

   1/4 cup peanuts
   4 cups romaine lettuce, chopped

Directions:  Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.  In a food processor (or with a bowl and your fingers/pastry cutter), combine the flour, cornmeal, salt, baking powder, and baking soda. Pulse in the butter until the mixture resembles a coarse meal. Pulse in the parmesan and scallions. With the food processor running, slowly add the buttermilk and olive oil and process until the mixture forms a dough. Drop the dough onto the prepared baking sheet in 6 equal-sized pieces. Bake for 16-18 minutes until golden. Cool the biscuits for 10 minutes then transfer to a rack to cool completely. 

     Meanwhile in a bowl, whisk together chili sauce, sesame oil, soy sauce, hoisin sauce, vinegar and mirin.  Heat the canola oil in a large skillet over medium heat. Add the scallion whites and ginger and cook until scallion whites are translucent and ginger is fragrant, about 2 to 3 minutes. Add ground turkey and cook, stirring, until turkey is opaque and just cooked through, about 5 minutes. Dice red bell pepper and add to turkey along with reserved sauce. Reduce heat to a simmer and cook, stirring, an additional 3 to 4 minutes.  Chop peanuts and drain and chop water chestnuts.  Add water chestnuts, peanuts and scallion greens to skillet and stir to incorporate.  Serve on a bed of lettuce with biscuits.

Sources: http://www.foodnetwork.com/recipes/ellie-krieger/lettuce-cups-with-tofu-and-beef-recipe2/index.html, http://www.foodnetwork.com/recipes/crispy-parmesan-biscuits-recipe/index.html

 

 

Broccoli, Beef, and Asparagus Stir Fry

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Servings: 4     Prep Time: ~30 minutes

Ingredients:

   1/2 pound steak

   1 tablespoon corn starch

   4 tablespoons low sodium soy sauce, divided

   1 teaspoon sugar

   1/4 teaspoon ground ginger

   1/4 teaspoon garlic powder

   1 pound broccoli crowns, chopped into 1 inch pieces

   1 bunch asparagus, trimmed and cut into 1 inch pieces

   1 1/4 cups water

   4 teaspoons cornstarch

   3 tablespoons canola oil

   4 cups cooked brown rice

Directions: Cut beef across grain into thin slices. Combine 1 tablespoon cornstarch and 1 tablespoon soy sauce with sugar, ginger, and garlic. Stir in beef.  Let stand 15 minutes. Combine water, 4 teaspoons cornstarch and 3 tablespoons soy sauce.  Set aside.  Heat 1 tablespoon oil in large skillet over medium heat.  Stir fry beef 1 minute and remove.  Heat 2 tablespoons oil and and stir fry asparagus and broccoli about 4 minutes.  Stir in beef and sauce.  Cook until mixture boils and thickens.  Serve over rice.

Source: Favorite Brand Name Cook Book (which I unfortunately no longer own and have no other information on) :(

 

Turkey and Spinach Taquitos with Guacamole

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Servings: 6     Prep Time: ~1 hour  

Ingredients:

   1 tablespoons extra-virgin olive oil

   1 large onion, diced small

   1 tablespoon kosher salt

   1/4 teaspoon freshly ground black pepper

   1 pound ground turkey

   1 tablespoon ground cumin

   2 packed cups baby spinach leaves, chopped

   1 can black beans, rinsed and drained

   1 cup Neufchatel, at room temperature

   Eighteen 6 1/2-inch-diameter corn tortillas

   1/4 cup extra-virgin olive oil

   1 cup extra sharp cheddar

   Prepared guacamole

Directions: Place oven rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper. Heat oil over medium heat in a 12-inch skillet. Cook the onions, salt and pepper, stirring frequently, until soft, about 6 minutes. Add the turkey and cumin. Cook until the turkey is cooked through, about 5 minutes. Add the spinach and cook until wilted, about 2 minutes. Remove the skillet from the heat and add the beans. Mash the beans until smooth, using a potato masher or a fork. Stir in the Neufchatel. Preheat an electric griddle to 350 degrees (or a non-stick skillet over med-high heat). Brush each side of the tortillas with olive oil. Cook the tortillas in batches until warm, about 30 seconds. Spoon about 1/4 cup of the filling into each tortilla and roll up into a cigar shape. Place the tortillas, seam-side-down, on the prepared baking sheet and sprinkle with cheddar. Bake until the cheddar is melted and the tortillas are crisp and golden, 18-20 minutes. Cool for 5 minutes and serve with prepared guacamole.

Source: http://www.foodnetwork.com/recipes/giada-de-laurentiis/turkey-and-spinach-taquitos-recipe/index.html

 

 

Week-in-a-Day Strategies

Total Time: ~2 hours and 45 minutes

1. Start the TAQUITOS. Dice 2 onions while the oil heats, reserving 1 onion for other recipes.  While onion and turkey cooks, rinse and drain beans and chop 6 cups of spinach, reserving 4 cups for another recipe.  Fill and roll warmed tortillas while next batch of tortillas warms.  While taquitos bake, wash the skillet and then start the BISCUITS. 
2. Double the BISCUIT recipe.  Cube butter and return it to the refrigerator, grate Parmesan, and slice 8 scallions, keeping greens and whites separate.  Reserve 1/2 of the green onions for another recipe.  Prepare dough and drop onto prepared baking sheet after removing and storing taquitos.  After biscuits have baked and cooled, store half in the refrigerator and half in the freezer for another meal. 
3. While the biscuits bake, prepare GREEN BEAN & RAVIOLI SALAD as directed using some of the reserved diced onion.  Store finished salad.
4. Prepare the TOMATO SOUP in the same large pot using some of the reserved diced onion. 
5. While the soup cooks, wash the skillet.  Then prepare ASIAN TURKEY SALAD as directed using reserved green onions.  Store the meat and lettuce separately. 
6. Cook rice according to package directions.  Meanwhile, prepare the STIR FRY as directed.  While the beef marinates, wash the skillet and chop the broccoli and the asparagus.  Store cooked rice separate from stir fry. 
7. Wash skillet and prepare GREEN EGGS AND HAM as directed using reserved onion and spinach.

Reheating Instructions: Use a toaster oven or conventional oven for the biscuits and the taquitos.  Everything else can be microwaved.

P.S. It might sound weird that I include dish washing instructions, but when you finish 3 hours of cooking, the last thing you want to do is wash more dirty dishes than is absolutely necessary. :)

 

 

Cost

Disclaimer: Saving money is not one of my strengths.  Suggestions are encouraged!

*Spices excluded.

 

OATMEAL WITH BLUEBERRIES, WALNUTS AND BANANAS, 4 servings

$   .49     Quick Cook Oats, 2 cups ($3.79/42 oz.)

$ 1.67     Organic Fat Free Milk, 2 cups ($ 6.69/gallon)

$ 3.66     Organic Blueberries Frozen, 1 cup ($ 5.49/12 oz.)

$   .45     Bananas, 2 ($0.69/lb)

$  1.07    Diamond Chopped Walnuts, 8 tablespoons ($4.29 /8 oz.)

$   .50     Maple Syrup, 2 tablespoons ($ 5.99/12.7 oz)

$ 7.84    ( $1.96/serving)

 

GREEN EGGS AND HAM, 4 servings

$ 2.33     Large Eggs with Omega-3, 8 ($ 3.49/dozen)

$ 2.66     Organic Baby Spinach, 4 cups ($ 3.99/7 oz.)

$   .08     Yellow Onions, 1/4 cup ($ 2.99/3 lb.)

$   .31     Shredded Sharp Cheddar Reduced Fat, 1/4 cup ($ 2.50/8 oz.)

$ 1.60     Jones Dairy Farm Canadian Bacon, 4 slices ($ 3.99/6 oz.)

$   .04     Canola Oil, 1 tablespoon ($3.99/48 oz.)

$ 7.02     ($1.76/serving)

 

CROQUE MONSIEUR WITH TOMATO GORGONZOLA SOUP, 4 servings

$  .45      Chobani Greek Yogurt Plain Non Fat, 2 oz. ($ 1.35/6 oz.)

$  .55      Crumbled Gorgonzola, 1/4 cup ($ 2.19/4 oz.)

$ 1.50     Shredded Swiss, 1 cup ($2.99/8 oz.)

$ 3.99     Hormel Deli Ham, 8 oz.
$ 1.60     Swanson Low Sodium Chicken Broth, 2 cups ($ 3.19/32 oz.)

$ 1.00     Dole No Salt Added Diced Tomatoes, 14.5 oz.

$   .42     Neufchatel, 1/4 cup ($ 1.69/8 oz.)

$ 1.50     Multi-Grain Baguette
$   .16     Yellow Onions, 1/2 cup ($ 2.99/3 lb.)
$   .04     Grey Poupon Dijon Mustard ($3.19/10 oz.)

$   .14     Extra Virgin Olive Oil, 1 tablespoon ($13.99/51 oz.)
$11.35     ($2.84/serving)

 

GREEN BEAN AND RAVIOLI SALAD, 4 servings

$ 4.99     Organic Green Beans, 12 oz.

$   .08     Yellow onions, 1/4 cup ($ 2.99/3 lb.)

$ 9.98     Buitoni Pasta Ravioli Four Cheese Light, 18 oz. ($4.99/9 oz.)

$   .30     Diamond Sliced Almonds, 2 tablespoons ($ 3.59/6 oz.)

$   .17     Lemons, 1/2 ($2.99/2 lb.)

$   .28     Extra Virgin Olive Oil, 2 tablespoons ($13.99/51 oz.)

$15.80    ($3.95/serving)     

 

ASIAN TURKEY SALAD WITH PARMESAN BISCUITS, 4 servings

$   .11     All-Purpose Flour, 3/4 cup  ($2.79/5 lb.)

$   .13     Quaker Yellow Corn Meal , 1/4 cup ($2.49/24 oz.)

$   .03     Baking Powder, 1 teaspoon ($2.39/12 oz.)

$   .38     Land O' Lakes Unsalted Butter, 1/4 cup ($ 3.00/1 lb.)

$ 1.60     BelGioioso Parmesan Cheese Chunk, 1 cup ($ 8.99/16 oz.)

$   .17     Nonfat Buttermilk, 1/3 cup ($ .99/16 oz.)

$   .56     Extra Virgin Olive Oil, 1/4 cup ($13.99/51 oz.)

$   .12     Sriracha Chili Sauce, 1 tablespoon ($ 3.99/17 oz.)

$   .21     Toasted Sesame Oil, 1 1/2 teaspoons ($ 6.99/8.45 oz.)

$   .38     Kikkoman Soy Sauce Less Sodium, 3 tablespoons ($ 2.50/10 oz.)

$   .90     Hoisin Sauce, 1/4 cup ($ 2.99/8.5 oz.)

$   .36     Rice Vinegar, 2 tablespoons ($ 4.29/12 oz.)

$   .69     Mirin, 2 tablespoons ($6.89/10 oz.)

$   .17     Peanuts, 1/4 cup ($2.00/12 oz.)

$ 2.50     Perdue Ground Turkey, 1 lb.

$ 4.99     Organic Romaine Lettuce, 12 oz.

$  .99      Scallions, 8

$ 2.50     Organic Red Pepper

$  .69      Sliced Water Chestnuts, 8 oz.

$   .03     Canola Oil, 2 teaspoons ($3.99/48 oz.)

$17.51   ($4.38/serving)
 

BROCCOLI, BEEF AND ASPARAGUS STIR FRY, 4 servings

$ 1.88     Asparagus, 1 lb.

$ 1.69     Broccoli Crowns, 1 lb.

$ 3.50     Beef Stew Meat Boneless Top Round, 1/2 lb. ($ 6.99/lb.)

$ 1.15     Success Boil-in-Bag Brown Rice, 4 cups ($2.29/14 oz.)

$   .07     Corn Starch, 7 teaspoons ($1.79/16 oz.)

$   .51     Kikkoman Soy Sauce Less Sodium, 4 tablespoons ($ 2.50/10 oz.) 

$   .01     Sugar, 1 teaspoon ($2.59/4 lb.) 

$   .12     Canola Oil, 3 tablespoons ($3.99/48 oz.)

$  8.93    ($2.23/serving)

  

TURKEY AND SPINACH TAQUITOS WITH GUACAMOLE, 6 servings

$ 1.69     Neufchatel, 8 oz.

$ 1.24     Shredded Sharp Cheddar Reduced Fat, 1 cup ($ 2.50/8 oz.)

$ 1.50     White Corn Tortillas, 18 ct.

$  .67      Canned Black Beans, 15.5 oz.

$ 2.50     Perdue Ground Turkey, 1 lb.

$ 1.33     Organic Baby Spinach, 2 cups ($ 3.99/7 oz.)

$ 2.00     Wholly Guacamole, 1/2 cup ($ 3.99/14 oz.)

$   .33     Yellow Onions, 1 ($ 2.99/3 lb.)

$   .70     Extra Virgin Olive Oil, 5 tablespoons ($13.99/51 oz.)

$11.96     ($1.99/serving)  

WEEKLY TOTAL: $79.69