May Recipes Week 1

Mel- Homemade Pizza and Salad

1 ½ lbs. Claro's fresh pizza dough	Olive oil
2 cup pizza sauce	pepperoni
3 cloves garlic minced	Pepper to taste
Claro's Grated Romano Cheese	Dry Oregano
½ lb. mozzarella cheese grated on large hole of grater	2 or 3 links Claro's Italian sausage, casings removed

Oil a 16" pizza pan with some olive oil. Roll the fresh dough out on a lightly floured surface until it is a little larger than the pizza pan. Ease it gently onto the pan and pat it into place. Rub some more olive oil on top of the dough. Top with the pizza sauce, sausage, peperoni, garlic and spices. Bake at 400 º until lightly browned. Be sure to put it on the lowest rack in the oven. When it is half done, lightly golden, put the mozzarella & romano cheeses on top and continue baking until done.

To cook sausage take out of casing and either brown like ground meat or slice and cook until no pink.

KITCHEN HINT: The handling of Claro's Fresh Pizza Dough.....

We make fresh dough in all of our stores. It only takes 10 minutes and there is nothing like pizza made with fresh dough. Pizza dough can be kept under refrigeration for about 2 days. When you open the bag and it will sometimes smell slightly like wine, that's normal. It can be frozen, but I only recommend freezing the dough if you have no choice. When you are ready to use the dough, cut it into pieces appropriate for the pizza pan that you will be using, 1 lb. of dough fits a 12" pan nicely. Work the dough into a ball and place it on a cookie sheet lightly dusted with flour. Flour the top of the ball and cover lightly with saran or a dishtowel and place in a fairly warm place and allow to double in size. When rolling, carefully flatten ball with hands and roll lightly with rolling pin until slightly larger than pizza pan. If when rolling dough you have a problem with it shrinking back to much, you need to let it rest more before rolling it out. Your patience will pay off with a light airy pizza crust. Place rolled out dough on oiled pizza pan and top with all your favorites.

Amanda-Pork Fried Rice & Egg Rolls

5 TBS vegetable oil or olive oil 3 eggs lightly beaten 6 tablespoons + 1/2 TBS soy sauce 3 garlic clove green onions Pork carrots 1 1/2 cups frozen peas 6 cups cooked brown rice (about 3/4 uncooked rice) 6 TBS rice vinegar In wok or large nonstick skillet, heat 2 tbs oil over high. In a bowl lightly beat eggs with 1/2 TBS of soy sauce. Add eggs to wok and swirl to coat bottom of pan. Cook, without stirring, until almost set. Then fold together and transfer to work surface. Cut in 1/2 inch pieces. Add 3 tbs of oil to pan ans swirl to coat. Add garlic and green onions and cook stirring constantly until fragrant, 30 seconds. Add pork, carrots, peas and cooked rice. Stir to combine. Add cooked egg and 6 tbs of soy sauce and vinegar and cook, stirring constantly, until rice is coated, about 1 minute. Let cook undisturbed until warm, about 1 min. Cook egg rolls in oven according to packaged directions.

Lu- Nacho Supreme

Nachos Supreme - Brown ground beef then add taco seasoning and ¼ cup of water. Lay chips out in a single layer on cookie sheet. Top with ground beef and add grated cheese. Bake in oven on 400 degrees until cheese is melted. Remove from oven and add chopped tomatoes and avocadoes. Dip in sour cream, salsa or refried beans.

Warm refried beans on stovetop and top with cheese. Eat as a side or as a dip with chips.

I am throwing in a jar of applesauce for the kiddos.

Leah-Steak Chili and cornbread

Chili with Steak (provided, just need to heat it up)
Cheddar Cheese
Sour Cream
green onions

Cornbread mix: follow directions on package. You'll need milk and one egg....I'm not sending these because I'm assuming we all have eggs and milk on hand. If you don't just send me an e-mail and I'll include them for you =)

April Swap II

Amanda-BBQ Chicken quarters, baked beans, corn

Brine:

• 2 quarts water
• 2 tablespoons kosher salt
• 1/4 cup brown sugar
• 2 garlic cloves, smashed with the side of a large knife
• 6 chicken legs and thighs, still connected, bone in, skin on, about 10 ounces each

Directions

For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you've only got 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.

Preheat oven 375 degrees F.

Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil (or use spray) on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce.

Just heat the baked beans and cook the corn on the cob as directed on package.

Lu-Grilled Chicken breast with Mediterranean Grain Salad

The chicken breasts are marinated and ready to grill (or brown on the stovetop in a skillet and finish baking in the oven).

½ pkg of Traders Joe’s Harvest Grain Blend (premeasured for you)

1 c. diced tomatoes

½ c. fresh basil chopped

1/3 c diced green onions

1 Tbs. Red Wine Vinegar

2 Tbs. Olive Oil

1oz. crumbled feta

coarse salt and pepper

Bring 1 ¾ c. water to a boil (or chicken broth). Add a tsp . of olive oil and stir in grains. Bring back to a boil, reduce heat and simmer, covered, for 10 mins. Remove from heat and let cool. Add the above ingredients and toss.

Leah-Beef Stroganoff with egg noodles and broccoli

Beef tenderloin strips

sliced mushrooms

1 1/2 cups chicken broth

1 onion

2 T butter

brown sugar

1 T white flour

sour cream

Egg noodles

Broccoli

Heat a heavy skillet on high for 2 minutes. Add t tsp oil and swirl the pan to coat. Add the mushrooms and cook over high heat without stirring for 30 seconds, then continue cooking, shaking the pan a few occasionally until the mushrooms have browned lightly, about 3 minutes. Season with salt and pepper to taste and transfer them to a mixing bowl.

Return the pan to high heat, add another tsp of oil and swirl to coat the pan. Place the tenderloin strips in the pan in a single layer taking care that the strips are not touching. Sear them without turning until the meat is well browned on one side, 2 to 2 1/2 minutes. Turn the strips and sear the other sides until well browned, about a minute more. Season the meat with salt and transfer to the bowl with the mushrooms. You may need to split the meat up into 2 batches depending on the size of your pan.

Return the pan to high heat and add 1/4 cup chicken broth to deglaze the pan, scraping up any browned bits with a wooden spoon or whisk. Simmer and reduce the sauce so it thickens a bit. Pour sauce over mushrooms and beef.

Return the pan to medium heat and add the butter, When it is foamy add the onion and brown sugar. Cook, stirring frequently until the onion is browned, about 3 minutes. Stir in the flour and mix well. Using a whisk, add the remaining chicken broth and mix vigorously until thickened. Add any juices from the bowl of beef and mushrooms. Spoon about 1/2 cup of the hot sauce into a bowl with the sour cream and mix well. Then take the sour cream and pour back into the pan. Mix well. Add the beef and mushrooms. Serve over noodles (directions on package)

Steam broccoli and season to taste.

Mel-Chicken Soft Tacos and Fruit

marrinated chicken

lettuce

Tomato

Cheese

Avocado

Tortillas

Beans

sour cream

Grill or bake chicken. Cut into strips and assemble tacos to your liking.

April Swap

Week 1

Lu- Cheese Burgers with baked beans and chips.

The burgers will already be prepared so just throw them on the grill or in a skillet on the stovetop.

Amanda-Chicken Tetrazzini

This will already be prepared for you....you just have to thaw it and cook it. Once thawed bake covered at 350 for 30 to 40 min. or until bubbly. Will also provide bread.

Mel- Creamy Chicken Enchilladas and salad

They will already be prepared for you. cook at 350 for 30 min.

Leah we will miss swapping with you these next couple weeks.

March Swap Week 3

Leah-Chicken Parmigiana, Salad, Whole Wheat Pasta with browned butter and cheese

Breaded Chicken

Marinara Sauce

Mozzarella Cheese

Parmesan cheese

butter

garlic salt

whole wheat pasta

salad

Preheat oven to 375 degrees. Place frozen chicken in a baking dish and pour marinara sauce over it. Sprinkle mozzarella cheese over the top. Bake covered for 40 minutes and then uncovered for another 10 so the cheese gets nicely browned.

During the last 10 minutes cook pasta and brown the butter. In a small sauce pan heat butter over medium heat stirring often until butter begins to turn golden brown. Be careful not to burn it. Pour butter over hot pasta and sprinkle with paremesan cheese and garlic salt and toss to coat.

Lu-Roasted Chicken

Rub olive oil on chicken and sprinkle with Lawry’s Seasoned Salt. Bake at 375°F 45 minutes or until cooked thoroughly cooked.

Serve with rice and a veggie TBA .

Mel-Hot Turkey And Ham Sandwiches

small wheat rolls

1 package Turkey lunch meat

1 package Ham lunch meat

1/2 cup mustard

2 tbs poppyseeds

1 package provolone cheese

1 stick of butter

Cut turkey and ham into small squares set aside. Melt butter on low heat add meat, mustard, and poppy seeds. Mix until evenly coated. fill rolls and place provolone on sandwich. roll in alluminum foil and place on cookie sheet. bake at 350 degrees for 20 minutes.

Amanda -porkchops, potato’s and Asparagus

Follow package directions on Shake N Bake box and serve.

Asparagus - add 1 to 2 TBS of olive oil to pan and heat, add asparagus to pan, sprinkle with garlic salt and saute until desired tenderness

Bake potatoes as desired

March Swap Week 2

Leah-Chicken Tortilla Soup

Shredded chicken

2 cartons chicken broth

1 can diced tomatoes (with juice)

1 package frozen sweet corn

1 can black beans (drained and rinsed)

chopped green onions

chopped cilantro

seasonings

2 T olive oil (I won't send this along)

Garnishes

avocado

shredded cheese

sour cream

tortilla strips (I'll have them cut up but not fried so they don't get stale)

In a large pot heat 2 T olive oil and saute green onions until fragrant. Add shredded chicken to the pot and the tomatoes with juice. Heat through. Add seasonings and black beans. Pour in broth and frozen sweet corn. Bring to a high simmer and add the chopped cilantro. Simmer on low for about 15 minutes.

While soup is simmering, heat 1 cup canola oil in a frying pan. When hot enough, add tortilla strips in small batches and fry until crispy. Remove them and place them on a paper towel to drain. Sprinkle with salt. (I usually sprinkle a few with cinnamon sugar and save them for "dessert")

Garnish soup with cheese, avocado, sour cream and tortilla strips. We also love t add Cholula hot sauce (if you would like some let me know and I will send some along)

Amanda-Chinese Chicken Salad & Bread

1 Chinese Nappa Cabbage (will be chopped for you)

6 green onions (will be mixed with cabbage)

2 pkgs Ramen Noodles

2 cups croutons

1/2 cup sunflower seeds

1 stick butter

Chicken breasts (will be marinating)

Chicken: Grill or bake marinated chicken. Cut in slices and serve on top of salad.

Melt butter in large pan. Ad sauce mix from noodles and stir. Add sunflower seeds, croutons and noodles broken into small pieces. Brown over medium heat stirring often. Pour onto paper towels and blot out extra oil. Add to cabbage when ready to serve and toss with dressing. (I will provide the dressing...will just need to shake/stir well.) The dressing will be more than you need....just use whatever your preference.

Lu- Spicy Shrimp and Feta Pasta

Mince 6 garlic cloves. Heat 2 T. of olive oil in a large skillet. Brown garlic in oil and add 2 cans of Italian Style Diced Tomatoes, white wine, salt, black pepper or red cayenne pepper (I use black pepper so its not too spicy for the kids.) Add shrimp and cook until just opaque. Add 1 T of butter.

Serve with bread

Mel-Carne Asada Burritos

Carne Asada(this will be marinated)

refried beans

Tortillas

cheese

lettuce

tomato

Avocado

salsa

Grill meat to desired likeness. heat beans on stove, and assemble burritos. This is my absolute favorite meal.

March Recipes

Lu- London Broil

London Broil

Preheat oven to 450 degrees. Rub roast with olive oil and generously coat with coarse salt and fresh ground pepper (makes a crust as it cooks). When oven has preheated turn heat down to 350 and place meat in the oven. Check meat every 20 mins. and cook to your desired doneness.

Serve with Traders Joe’s Basmati Rice Medley and corn.

Amanda-Chicken Scampi & Ceasar Salad

1/2 c. butter OR 1/4 c. butter and 1/4 cup chicken broth (cuts down on fat)

1/4c. olive oil

Green onions(already chopped for you)

1 Tbsp. minced garlic

juice of 2 lemons

2lb. chicken breast (cut into small pieces- this is key!) - not cut, afraid will dry out

1 tsp. salt

1 tsp. pepper

1/4 c. dried parsley

2 or 3 tomatoes - your preference on how much

Heat butter/chicken broth and olive oil. Saute garlic and onions. Put in lemon juice, chicken, salt, pepper, and parsley and get to boil on medium heat, add tomatoes, cover and let simmer on low until done (8 to 10 minutes). Serve over rice.

Caesar Salad - just toss dressing with lettuce and parmesean

Leah- Lasagna with Sweet Italian sausage

Lasagna (I already put it together, just thaw and bake it!)

Spinach Salad with dressing

Garlic Butter

Whole Wheat French Loaf

Thaw Lasagna in fridge. Bake Lasagna at 350 for 50 min to 1 hour until hot and bubbly. Let stand 15 minutes before cutting and serving. Usually I bake it coverd with foil the first 30-40 minutes and then remove the foil and let the cheese get browned.

Let garlic butter get to room temp so it's easy to spread and cut loaf in half lengthwise. Spread butter on both side of loaf. Wrap in foil and while the lasagna is cooling, place bread in the oven at 350 for 10-15 minutes or so.

Toss salad with dressing.

Enjoy

Melody- Taco Salad

Ingredients

• 16 ounces lean ground beef
• 1 (1.25 ounce) package taco seasoning mix
• 1 head iceberg lettuce, shredded
• 1 can of olives
• 1 (15 ounce) can pinto beans, drained
• 1 (15 ounce) can kidney beans, drained
• 2 large tomatoes, chopped
• 1 avocados - peeled, pitted, and cubed
• 8 ounces shredded Cheddar cheese
• 1 (16 ounce) package corn chips
• 1 (16 ounce) bottle Catalina salad dressing

Directions

1. Prepare the ground beef as directed by taco seasoning package and set aside.
2. In a large bowl, combine the beef mixture, lettuce, olives,pinto beans, kidney beans, tomatoes, avocado and cheese. Mix well.
3. Before serving, add the corn chips and enough dressing to coat. Mix well and serve immediately.

Our Third Week

Welcome to our third week ladies. Here are the recipes. Let me know if you need to make any changes.

Lu- Salmon and cheese gritts

Remove salmon from package, rinse and pat dry. Lay salmon fillet flat on a foil lined cookie sheet. Sprinkle with salt and Rosemary Garlic Seasoning. Rub the seasoning into the fillets then squeeze the juice of ½ -1 lemon over top (in my opinion, the more the better. ). Bake at 375 degrees for 15-20 mins or until fish flakes with fork.

While salmon is baking, bring 5 cups of salted (be sure that you have plenty of salt) water to a boil. Reduce heat and pour 1 cup of grits into water (Stir while you pour or grits will clump together.). Turn heat all the way down to low and stir every few minutes until grits are full and thick. Then add ¼ cup of milk and cheese to pot. Let cheese melt then stir again.

When the salmon is done, serve over the grits. I serve this with lemon wedges and squeeze juice over each piece of salmon after placing it on grits. We love lemon and it cuts the fishy taste a little for the kids.

Green Beans

Steam 1 pkg. of fresh green beans (directions on pkg.).

Plunge beans into a bowl of ice water to stop cooking process. This is for crispier green beans. Then lay out on paper towel and dry.

Whisk together 2 T. of olive oil, 1 T. of white wine vinegar, 1 t. of Dijon mustard, 1 t. coarse salt and fresh ground pepper. Pour over green beans and serve room temp.

Amanda - Pulled Barbecue Pork Sandwiches, Slaw & Potatoes

Pulled BBQ Pork

• 1 pork shoulder
  
• 1/4 cup of water
• salt and pepper
• barbecue sauce

Warm your slower cooker for approximately 15 minutes before placing the piece of pork inside. Salt and pepper the meat and pour 1/4 cup of water in the slow cooker. Turn the temperature to high for one hour. Then turn the heat down to low for approximately seven to nine hours.

Keep the crockpot covered. Your liquid levels should be fine but can add a1/4 cup of water if needed . (I have never had to).

Using extreme caution as it is incredibly hot, remove the pork shoulder and discard the fat and juices that remain in the slow cooker. Once the piece of meat has had a few minutes to cool, use a fork and knife to chop. Once the chopping and shredding is complete, return it to the slow cooker. Add the Barbecue Sauce to the Crockpot Mix in your desired amount of barbecue sauce and cook on low for another hour.

Potatoes

4 lg. unpeeled baking potatoes, cut in wedges
1/2 tsp. garlic powder
1/4 tsp. pepper
1/4 c. olive oil
1 tbsp. grated Parmesan cheese

Combine oil with cheese and seasonings. Arrange potato wedges, cut side down, in baking pan. Brush oil mixture over potatoes. Bake 45 minutes at 375 degrees. Brush mixture over potatoes occasionally as they bake.

Slaw

• cabbage mix - will already be chopped
  
• dressing - will already have this made for you
  

Mix vinegar and sugar. Add oil. Add cabbage to dressing and season with salt and pepper. Toss with fingers to combine. Adjust seasoning. Let stand 20 minutes. Re-toss and serve.

Melody- Orange Marmalade Chicken and rice and brocolli

Chicken breasts-(I will marinate for you)

The marinade is:

one bottle itallian dressing

one jar kings orange marmalade

Pour chicken and marinade in 9x13 pan pour marmalade over chicken and marinade and bake at 350 for 45 min

serve chicken and sauce over rice and serve with brocolli

steam or microwave brocolli

Leah-Garlic Lime Chicken

Garlic Spice mix
1/2 cup chicken broth
2 T butter
2 T olive oil
6 chicken breasts
4 T lime juice

Sprinkle spice mixture on both sides of chicken. In a skillet heat butter and olive oil together over medium high heat. Saute chicken until golden brown about 5 minutes on each side. Remove chicken and ad lime juice and chicken broth to the pan making sure to whisk up the browned bits off the bottom of the pan. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to thoroughly coat and serve.

Quinoa

Bring the 2 cups of chicken broth to a boil. Add quinoa and bring back to a boil, cover, cook over medium heat for 12 minutes or until the broth is absorbed. Remove from heat, fluff with a fork, cover and let stand for 15 more minutes. Season with salt if desired.

Some sort of veggie