Cornbread Hamburger Pie
Ingredients:
1 pound ground beef
1 medium onion, chopped
1 medium green pepper, chopped
1 package (8½ ounces) corn bread/muffin mix
1 can (10¾ ounces) condensed tomato soup
¼ cup salsa
2 Tablespoons ketchup
1 medium onion, chopped
1 medium green pepper, chopped
1 package (8½ ounces) corn bread/muffin mix
1 can (10¾ ounces) condensed tomato soup
¼ cup salsa
2 Tablespoons ketchup
Directions:
1. Preheat oven to 400 degrees F.
2. Cook the beef, onion and green pepper in a skillet over medium heat until meat is no longer pink. Drain and place mixture into a 9-inch round pie plate.
3. Meanwhile, prepare corn bread batter according to package directions. Let stand for 2 minutes.
4. Stir next three ingredients into beef mixture.
5. Spoon cornbread batter over beef mixture. Bake, uncovered, for 15 minutes or until lightly browned. Makes 6 servings.
Tuesday
Sauteed Tilapia with Citrus Butter
Preparation Time: 10 minutes. Cooking Time 10 minutes
3 Tablespoon salted butter
2 Tablespoons extra virgin olive oil, plus an additional 2 teaspoons
4 anchovy fillets, minced or 1 teaspoon anchovy paste
1.5 teaspoons minced garlic or 2-3 cloves minced
2 Tablespoons orange juice (lemon or apple juice could be used as well)
1/4 teaspoon salt and black pepper or to taste
2 Tablespoons extra virgin olive oil, plus an additional 2 teaspoons
4 anchovy fillets, minced or 1 teaspoon anchovy paste
1.5 teaspoons minced garlic or 2-3 cloves minced
2 Tablespoons orange juice (lemon or apple juice could be used as well)
1/4 teaspoon salt and black pepper or to taste
Heat the butter and 2 Tablespoons of the olive oil in a heavy saucepan over medium-low heat until the butter is melted. Add the anchovies or anchovy paste and stir until dissolved, about 2 minutes. Add the garlic and cook an additional 30 seconds. Remove from the heat, stir in the orange juice and season to taste. This sauce can be made 1 day ahead, cook then cover and refrigerate. Rewarm before using.
Meanwhile, preheat the oven to 200 degrees F.
Sprinkle the fish with salt and pepper and add the remaining 2 teaspoons of olive oil into a warm non-stick pan. Place the fish in a single layer in the pan and sauté the fish about 3 minutes per side or until just opaque in the center. Transfer the fish to a platter, cover with foil and keep warm in the oven while cooking the second batch of fish. Serve fish with citrus butter.
As an alternative, Nekole, who submitted this recipe recommends sautéing the fish in the citrus butter.
Serves 6
Wednesday
Southwest Chicken Patties
Preparation Time: 10 minutes. Cooking Time: 15 minutes
2 cups cooked chicken, finely diced (purchased rotisserie chicken works great)
2 green onions, finely chopped
½ cup seasoned Italian bread crumbs
1 teaspoon taco seasoning mix
¼ cup finely chopped red pepper (about ¼ of a red pepper)
1 Tablespoon finely chopped fresh parsley (or cilantro if you prefer)
3 eggs, beaten
2 green onions, finely chopped
½ cup seasoned Italian bread crumbs
1 teaspoon taco seasoning mix
¼ cup finely chopped red pepper (about ¼ of a red pepper)
1 Tablespoon finely chopped fresh parsley (or cilantro if you prefer)
3 eggs, beaten
1-2 Tablespoons butter to cook the patties in
1-2 Tablespoons olive or canola oil to cook the patties in
1-2 Tablespoons olive or canola oil to cook the patties in
Combine the first 7 ingredients in a medium sized mixing bowl. Heat 1 Tablespoon each of butter and oil in a skillet until melted, but not browned. Place a heaping tablespoon worth of the chicken mixture into the skillet, flattening and shaping the mixture into a round patty using 2 spoons. Repeat until the skillet has about eight 1 ½” patties cooking. Cook patties about 3 minutes per side. These are easier to cook if you make the patties small and don’t turn them until the first side is fully cooked and nicely browned (about 3 minutes). When the patties are browned on both sides, transfer them to a plate lined with a paper towel to absorb any excess grease. You can either use 2 skillets to cook all of the patties at once, or make the rest of the patties out of the remaining mixture in the same skillet, adding additional butter and olive oil if needed.
Makes approximately sixteen 1 ½” patties or four servings
Makes approximately sixteen 1 ½” patties or four servings
Thursday
Slow Cooker Ginger Beef with Broccoli
(Prep Time: 25 minutes. Cooking Time: 6-8 hours)
2# round steak, cut into small cubes (I buy packaged round tip beef cubes for fondue)
½ cup flour
1 teaspoon paprika
½ teaspoon each salt and black pepper
3 Tablespoons olive oil, divided
1 medium onion, diced
4 garlic cloves, minced
1 cup beef broth, divided
1/8 cup soy sauce
1 Tablespoon freshly grated ginger root
1 (16 ounce) bag steam fresh frozen broccoli
1. Place four, paprika, salt and pepper in a zip style bag and combine. Add meat to the bag, seal and toss to coat.
2. Heat 1 Tablespoon of oil in a large skillet on medium high heat. When hot, add ½ of the flour coated beef. Use a pair of tongs or your fingers to transfer the meat, without any excess flour, to the hot pan.
3. Brown the meat on all sides. This should take about 3-5 minutes for ½” pieces of beef.
4. Place the 1st batch of browned meat in a slow cooker.
5. Add 1 Tablespoon of oil to the skillet and when the skillet is hot, repeat the browning process with the remaining beef until all the beef has been browned and placed in the slow cooker.
6. In the same skillet, heat 1 Tablespoon of oil and sauté the onion and garlic. Add ½ cup of beef broth, the soy sauce and ginger root. When this liquid is hot, pour over the beef in the slow cooker.
7. Cook on low 5-6 hours for ½” beef pieces. If beef is in 1”pieces or larger, cook on low at least 7-8 hours or until beef is tender.
8. When cooking time is complete and beef is tender, add an additional ½ cup of beef broth if desired to make the sauce to your liking in terms of thickness. Additional grated ginger can also be added if desired. Add broccoli which has been steamed on the stove top or in the microwave.
9. Serve over rice.
Serves 6-8
2# round steak, cut into small cubes (I buy packaged round tip beef cubes for fondue)
½ cup flour
1 teaspoon paprika
½ teaspoon each salt and black pepper
3 Tablespoons olive oil, divided
1 medium onion, diced
4 garlic cloves, minced
1 cup beef broth, divided
1/8 cup soy sauce
1 Tablespoon freshly grated ginger root
1 (16 ounce) bag steam fresh frozen broccoli
1. Place four, paprika, salt and pepper in a zip style bag and combine. Add meat to the bag, seal and toss to coat.
2. Heat 1 Tablespoon of oil in a large skillet on medium high heat. When hot, add ½ of the flour coated beef. Use a pair of tongs or your fingers to transfer the meat, without any excess flour, to the hot pan.
3. Brown the meat on all sides. This should take about 3-5 minutes for ½” pieces of beef.
4. Place the 1st batch of browned meat in a slow cooker.
5. Add 1 Tablespoon of oil to the skillet and when the skillet is hot, repeat the browning process with the remaining beef until all the beef has been browned and placed in the slow cooker.
6. In the same skillet, heat 1 Tablespoon of oil and sauté the onion and garlic. Add ½ cup of beef broth, the soy sauce and ginger root. When this liquid is hot, pour over the beef in the slow cooker.
7. Cook on low 5-6 hours for ½” beef pieces. If beef is in 1”pieces or larger, cook on low at least 7-8 hours or until beef is tender.
8. When cooking time is complete and beef is tender, add an additional ½ cup of beef broth if desired to make the sauce to your liking in terms of thickness. Additional grated ginger can also be added if desired. Add broccoli which has been steamed on the stove top or in the microwave.
9. Serve over rice.
Serves 6-8
Friday
Acapulco Pasta Bake
(Prep Time: 20 minutes. Baking Time: 35 minutes)1 - 1.5 pounds lean ground turkey
1 medium onion, diced
1 garlic clove, minced
1 (15 ounce) can tomato sauce
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound medium sized dried pasta
1 cup cottage cheese
4 ounces cream cheese, softened (reduced fat will work fine)
1/4 cup light sour cream
1/3 cup green onions, diced
1 cup grated shredded cheddar cheese
1. In a large skillet, brown the ground turkey, onion and garlic. When the meat is well cooked and browned, add the tomato sauce, sugar, salt and black pepper. Remove from heat and let cool.
2. Meanwhile, cook the noodles according to package directions and drain.
3. While the noodles are cooking, combine the cottage cheese, cream cheese, sour cream and green onions in a medium sized bowl.
4. Add the creamy mixture to the tomato mixture and then stir in the cooked and drained pasta.
5. Pour the mixture into a 9"x12"x2" casserole dish. Bake covered at 350°F for 30 minutes. Uncover and sprinkle cheese on top, continue to bake for an additional 5-7 minutes or until cheese has melted. This can be made in advance and refrigerated. Baking time for a refrigerated casserole would be an additional 15 minutes.
Serves 8
Saturday
Cobb Chopped Salad
Salad:1 head romaine lettuce, chopped into narrow (1/8”) strips
2 Tablespoons fresh basil, chopped
2 cups shredded mozzarella cheese
1 cup canned garbanzo beans, drained
3 -4 ripe tomatoes, diced
2 Tablespoons, green onions
2 cups diced turkey meat (you can dice a few thick slices from the deli)
½ cup salami, cut into thin strips
Dressing:
1-1/3 cups light extra virgin olive oil
¼ cup red wine vinegar
1 garlic clove, minced
2 Tablespoons Dijon style mustard
½ teaspoon sugar
1 ½ teaspoons, dried oregano
1 teaspoon fresh parsley
¼ teaspoon each salt and pepper
3 Tablespoons grated parmesan cheese
1-1/3 cups light extra virgin olive oil
¼ cup red wine vinegar
1 garlic clove, minced
2 Tablespoons Dijon style mustard
½ teaspoon sugar
1 ½ teaspoons, dried oregano
1 teaspoon fresh parsley
¼ teaspoon each salt and pepper
3 Tablespoons grated parmesan cheese
Mix Salad ingredients together. Make dressing and mix well. Just before serving add enough dressing to taste to the salad ingredients.
(serves 4 as a dinner salad)
Sunday
Crabby Patties
2 (7.1 ounce) cans crab meat, drained well½ medium onion, chopped
½ cups seasoned dry breadcrumbs
2 eggs beaten
Salt and pepper to taste
2 Tablespoons butter
2 Tablespoons olive oil
In a medium sized mixing bowl, combine crab, onion, breadcrumbs, egg, salt and pepper. Then heat oil and butter in a large skillet on medium low. Using disposable rubber gloves (my preference) form 1-2 Tablespoons of crab mixture into a patty (1 ½ “-2” in diameter). Place patties in pan and brown on both sides. It may take 4-5 minutes per side to brown. Remove patties to a paper towel lined plate and blot off any excess oil.
Makes approximately 14 (2”) patties
Serves 6
Serves 6
