Shopping List for Week One

Shopping List for Week One

Dinners:

Chicken and Basil Stir-Fry

Salmon and Zucchini in a Pouch

Deep Dish Meatball Pizza

Meatball Spaghetti

1 Chicken Breast

1/2 lb lean ground beef

1 skinless Salmon filet 6-8 oz

1 onion

head of garlic

red bell pepper

1 zucchini

1 lemon

fresh basil

Fresh Dill weed

oil

soy sauce

vinegar

Pizza dough
rice
spaghetti noodles
corn starch
bread crumbs
rice
corn starch

butter

parmesan cheese 

Mozzarella Cheese

Foil

Meatball Spaghetti

Meatball Spaghetti 

 This is one big meatball with big taste

Ingredients

• Coarse salt and pepper
• 1/4 pound spaghetti
• 1/3 cups plain dried breadcrumbs, divided
• 1/8 cup whole milk
• 1/4 pound ground meat.. chicken/or lean beef or pork
• 1/2 cups vegetable oil
• 1 ounces fresh mozzarella, cut into little pieces
• 1 cups marinara, warmed
• chopped fresh parsley, for serving

Directions

1. Preheat oven to 350 degrees. In a large pot of boiling salted water, cook pasta according to package instructions; drain.
2. Meanwhile, in a large bowl, combine 1/2 of the breadcrumbs, milk, 1/4 teaspoon salt, and dash of pepper. Add ground meat and stir until just combined (do not overmix). In a medium straight-sided skillet, heat oil over medium until it registers 350 degrees on a deep-fry thermometer.
3. Place remaining the rest of the breadcrumbs in a shallow dish. Flatten meat into a disk. Place 4 mozzarella pieces in center. Form disk into a ball around cheese. Coat ball in breadcrumbs and fry until golden brown, 5 minutes, turning once. With a slotted spoon, transfer meatball to a paper-towel-lined rimmed baking sheet and let drain 1 minute.
4. Discard paper towels and transfer sheet to oven. Bake meatball until chicken is cooked through, about 14 minutes. Serve with marinara and a meatball. Sprinkle with parsley.

Chicken and Basil Stir-Fry

Chicken and Basil Stir-Fry

Change up this recipe and add mushrooms, spinach broccoli, or any other vegetables. Try adding fresh crushed ginger when you add the garlic for a ginger chicken stir-fry

Ingredients

1 chicken breast cut into strips

1/2 onion

1/2 Red Bell pepper

2 garlic glove minced

1 teasp cornstarch

1 tbl  soy sauce

1/8 cup water

1 tsp vinegar

1 tbl oil

1/4 cup fresh basil*

Cut vegetables into 1/4 inch strips. Add the corn starch to the chicken. Salt and pepper, mix. You will cook the chicken first and then the vegetables. Preheat your pan. Add about 1 tbl spoon of oil. Add chicken to the hot pan. Cook the chicken until brown but not all the way. Remove from pan and set aside. Add the vegetables and fry just until glossy 2-3 minutes. Add garlic doe 1 to 2 minutes. Return the chicken to the pan to finish cooking. Add the soy sauce mixture+. The cornstarch on the chicken will mix with the liquid and thicken. When thickened rove from heat and add the fresh basil* Enjoy

Serve on top of rice or asian noodles.

+Hint 

Instead of using this mixture you can use an Asian Ginger Soy Salad Dressing for a quick and tasty sauce

*Hint

Fresh basil can be very expensive. Go to the local Home Depot and but a basil plant $3.98. You can pot this and keep it growing all summer long. You will always have fresh basil to freshen up and meal.

Salmon and Zucchini in a Pouch

Salmon Zucchini in a Pouch

You'll love this easy and tasty treat.  It is a one packet deal. Have it with rice or just on it's own. Change up the veggys to your liking.

This recipe can be made by substituting orange slices, spinach, and fresh ginger instead of the zucchini, lemon and fresh dill.

Ingredients

• 1 small zucchini, halved lengthwise and thinly sliced
• 1 shallot, thinly sliced Or  small onion
• 1 tablespoon butter, cut into pieces
• 1/4 teaspoon dried dill weed
• 1 lemon slice, halved, plus 2 teaspoons fresh lemon juice
• coarse salt and ground pepper
• 1 skinless salmon fillet (6 to 8 ounces)

Directions

1. Preheat oven to 350 degrees. Fold a large piece of parchment paper  or foil (about 15 by 16 inches) in half to crease it; open, and lay it flat.
2. On one side of crease, mound zucchini; top with shallot, butter, dill, and lemon slices. Season with salt and pepper. Place salmon on top; drizzle with lemon juice, and season with salt and pepper.
3. To close, fold parchment over salmon; make small overlapping pleats to seal the open sides and create a half-moon-shaped packet. Place on a rimmed baking sheet; bake until salmon is opaque throughout, 15 to 17 minutes. Serve (see note).

Cook's Note

Two Ways to Serve: You can either place the packet on a plate and cut it open, or make a slit in the paper and use a large metal spatula to transfer the contents to a serving plate.

Deep Dish Meatball Pizza

Deep Dish Meatball Pizza

Ingredients

• 1 tablespoon olive oil, plus more for pie plate
• 12 ounces pizza dough, thawed if frozen (homemade or store bought.) *
• 4 ounces ground beef (90% lean)
• 1 tablespoon plain dried breadcrumbs
• Coarse salt and pepper
• 1/4 cup Three-Ingredient Marinara *
• 2 tablespoons grated Parmesan, divided
• 2/3 cup shredded whole-milk mozzarella (2 ounces)
• Fresh basil leaves, for serving

Directions

1. Preheat oven to 450 degrees. Coat a 9-inch glass pie plate with olive oil. Stretch dough to an 8-inch round, then press into bottom and up sides of plate. If dough springs back, let rest 5 minutes before continuing.
2. Combine beef, breadcrumbs, and 1/4 teaspoon salt.
3. Spread marinara over bottom of dough, then top with half of each cheese. Crumble meat mixture over dough. Top with remaining cheese.
4. Drizzle pizza with oil. Season with salt and pepper. Bake until cooked through and crust is crisp and golden, 15 to 20 minutes. Sprinkle with basil. Let cool 5 minutes before serving.
   
   

   *Marinara Sauce

   Ingredients

   • 1 can (28 ounces) whole peeled tomatoes
   • 2 tablespoons olive oil
   • 4 cloves garlic, minced
   • Salt and pepper

   Directions

   1. In a food processor, puree tomatoes until smooth. In a straight-sided skillet, heat oil over medium. Add garlic and cook until fragrant, about 30 seconds. Add pureed tomatoes and season. Bring to a simmer and cook until thickened, about 15 minutes.

   Cook's Note

   Refrigerate for up to three days; freeze for up to 3 months.

   
   

   *Pizza Dough

   Enough for 2 pizzas. The other dough can be placed in a bagging and frozen until next time.

   Ingredients

   1 1/2  cups Warm Water (not too hot)

   1 tsp sugar

   1/4 oz package active yeast

   3 cups flour

   1 tsp salt

   1 tbs oil

   
   

   
   

   Directions

   Put Water and sugar in a large bowl. Sprinkle the yeast over it and let li set for 10 minutes to activate the yeast. Stir in flour, oil, and salt. Continue adding flour a little at a time to form a dough. Kneed a little until it forms a ball.. Let sit for about 10 minutes. Take dough and  divide into two balls.