Shopping List for week 2

Shopping list for week 2

I hope I remembered everything lisa!!

Tortilla Soup
Chili Mac
Parmesan Chicken
Chicken Fried Rice
Chicken Fajitas

3 Chicken breasts or boneless chicken thighs
1 lb Lean ground Beef

1 Bell or Red pepper
1 red onion
1 small yellow onion
Fresh cilantro
garlic (you could use garlic salt)
1 lime
green onions (scallions)
snow peas
ginger fresh or powder
1 small zucchini Frozen corn
Frozen Broccoli

6 oz mozzarella cheese
1/2 cup parmesan cheese
1 cup cheddar cheese
sour cream
eggs

taco seasoning
soy sauce
chicken broth
can of beans
tomato sause
can diced tomatoes
penne pasta
flour tortillas
oil
rice
sugar
cumin

Beef Tortilla Soup

Beef Tortilla Soup

Beans, a good-quality pantry staple, make this meal healthy, delicious, and affordable.

Everyday Food, January 2009

            Prep Time
15 minutes

            Total Time
15 minutes

            Yield
Serves 2

Ingredients

            1 tablespoon olive oil

            4 garlic cloves, minced

            1 teaspoon Taco Seasoning

            1/2 lb of Ground Beef

            1 cans (14 1/2 ounces each) diced tomatoes in juice

            1 cans (15 ounces each) black beans, rinsed and drained

            1/2 can (14 1/2 ounces) reduced-sodium chicken broth

            1 cup frozen corn kernels

            Coarse salt and ground pepper

            1/2 cup crushed tortilla chips, plus more for serving (optional)

             Cheddar cheese

            1 tablespoon fresh lime juice, plus lime wedges for serving

Directions

.                 In a large saucepan, heat oil over medium. Cook  ground beef, garlic. cook until meat is no longer pink, drain grease. Add taco seasoning cook until fragrant. Add tomatoes (with juice), beans, broth, corn, and 1 cup water; season with salt and pepper.

Bring soup to a boil; reduce to a simmer. Add tortilla chips; cook until softened, about 2 minutes. Remove from heat; stir in lime juice, and season with salt and pepper. Serve soup with lime wedges and, if desired, more chips.

Chili Mac

Chili Mac

Ingredients

            Coarse salt and ground pepper

            4 oz. penne or other tube-shaped pasta

            1 teaspoon extra-virgin olive oil

            1 garlic cloves, roughly chopped

            1/2 small yellow onion, diced small

            1/2 pound ground beef chuck (85 percent lean)

            3/4 teaspoons ground cumin

            1/2 cup corn kernels, thawed if frozen

            1 small zucchini, diced medium

            1 can (16 ounces) diced tomatoes

            cheddar, grated (1/2 cup)

Directions

In a large pot of boiling salted water, cook pasta according to package instructions. Drain and return to pot. Meanwhile, in a large skillet heat oil over medium. Add garlic and onion and cook until onion is translucent, 3 minutes.

Increase heat to medium-high, add beef, and cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes. Add cumin and cook until fragrant, 1 minute. Season with salt and pepper. Add corn and zucchini and cook until zucchini is crisp-tender, 2 minutes. Add tomatoes and juice, bring to a simmer, and cook until mixture is heated through, about 3 minutes. Season to taste with salt and pepper. Divide pasta among four bowls, top with meat sauce, and sprinkle with cheese.

Parmesan Chicken and Pene Pasta

Parmesan Chicken and Pene Pasta

Broiled chicken parm and broccoli-packed pasta are faster than delivery (and better for you).

Everyday Food, October 2007

            Prep Time
25 minutes

            Total Time
35 minutes

            Yield
Serves 2

Ingredients

            Coarse salt and ground pepper

            1 large eggs

         1/3 cup finely grated Parmesan

            1/4 cup plain dried breadcrumbs

            1  chicken breast

            1 cups tomato sauce, homemade or store bought

            2 ounces part-skim mozzarella, shredded (about 1 cup)

            4 ounces penne rigate (ridged) or other short pasta

            1/2 package (10 ounces) frozen broccoli florets, thawed 

            1 tablespoon olive oil

Directions

.                 Bring large pot of salted water to boil. Heat broiler, with rack set 4 inches from heat. In a medium bowl, whisk eggs. In another bowl, combine Parmesan and breadcrumbs. Season chicken with salt and pepper. Dip tenders in egg, then in Parmesan mixture; place on a rimmed baking sheet. Broil until golden, 2 to 4 minutes per side.

.                 Preheat oven to 450 degrees. Spread  tomato sauce in the bottom of a 9-by-13-inch baking dish. Then top with chicken, remaining sauce, and finally mozzarella. Bake 15 to 20 minutes or until cheese is melted.

Meanwhile, cook pasta in boiling water until al dente, according to package instructions, adding broccoli for final 30 seconds. Reserve 1/2 cup pasta water; drain pasta and broccoli, and return to pot. Add oil and remaining Parmesan. Toss, gradually adding some reserved pasta water until pasta is lightly coated. Serve chicken with penne and broccoli.

Chicken Chinese Fried Rice

Chicken Chinese Fried Rice

Serves 1

Ingredients

            1/2 cup long-grain white rice

            1 boneless, skinless chicken breasts (12 ounces total)

            Salt and freshly ground pepper

            1 tablespoons vegetable oil

           1 large eggs

            2 scallions, trimmed and thinly sliced on the diagonal

            1 teaspoon grated and peeled fresh ginger

            1/2 cup diced  bell pepper 

            1 tablespoons soy sauce

            1/4 teaspoon sugar

            1/4 cup homemade or low-sodium store-bought chicken broth (Use Bullion Cube)

            1/2 cup snow peas, trimmed, sliced on the diagonal into thirds

Directions

.                 Cook rice according to package instructions; set aside. Pound breast with a mallet until 1/4 inch thick. Cut into strips (each 3 inches long and 1/2 inch wide). Season with salt and pepper.

.                 Heat 1 tablespoon oil in a medium nonstick skillet over medium-high heat until hot but not smoking. Cook chicken until just cooked through, 3 to 4 minutes. Transfer to a plate.

Reduce heat to medium; add remaining tablespoon oil. Add egg; just as whites begin to set, stir to scramble. Add scallions and ginger; cook 1 minute. Add reserved rice and bell pepper; cook 2 minutes. Stir together soy sauce, sugar, and stock; add to skillet. Add snow peas and reserved chicken; cook until heated through, about 3 minutes

Travel south of the border in less than a half hour with this at-home Mexican supper.

Ingredients

• 1 chicken breast cut into strips
• 2 tablespoons vegetable oil, such as safflower
• 1 teaspoon Taco Seasoning
• Coarse salt and ground pepper
• 1 bell peppers (ribs and seeds removed), thinly sliced
• 1/2 medium red onion, halved and thinly sliced
• 1 garlic cloves, thinly sliced
• 2 flour tortillas (6-inch)
• Fresh cilantro leaves, for serving
•  reduced-fat sour cream, for serving 
• Lime wedges, for serving

Directions

1. Heat broiler, with rack set 4 inches from heat. Arrange chicken on a rimmed baking sheet lined with aluminum foil; rub with 1 tablespoon oil. Sprinkle with taco seasoning, and season with salt and pepper. Broil, without turning, until chicken is opaque throughout, 5 to 7 minutes. Remove from oven; set aside.
2. On another rimmed baking sheet lined with foil, toss peppers, onion, garlic, and remaining tablespoon oil; season with salt and pepper. Broil, tossing occasionally, until vegetables are crisp-tender and slightly charred, 6 to 8 minutes.
3.  Stack and wrap tortillas in a damp paper towel; microwave on high until warm, about 1 minute. Transfer chicken and pepper mixture to a platter, and serve with tortillas, cilantro, sour cream, and lime wedges.