Tuesday, April 19, 2011

Week 16 - Easter!

I usually make lamb for Easter. This year I am not sure what cut I will use, as I need to check out what they have at Costco. I like their lamb because it's Australian. And delicious. So this year will be some sort of roasted lamb (with accompanying mint sauce) and probably homemade Easter bread, simple baked yams, and some sort of green vegetable. Simple, yet sometimes the simple things are actually the best.

Other recipes this week will be:

Slow Cooker New England Pot Roast (adapted from Betty Crocker's Slow Cooker Cookbook), serves 8
3 lbs boneless beef roast of some sort
2 turnips, peeled and cut into thick wedges
1 rutabaga, peeled and cut into thick wedges
3 cups baby cut carrots
1-2 large onions, cut into wedges
5 oz prepared horseradish
1 tsp salt
1/2 tsp pepper
1 cup water

Place veggies in bottom of 4 to 6 qt slow cooker. Place beef on veggies. Mix horseradish, salt and pepper and spread evenly over beef. Pour water into slow cooker, cover and cook on low 8-10 hours.

Chicken Cacciatore with Peppers and Broccoli (adapted from Low Glycemic Meals in Minutes), 4 servings
Cut broccoli into florets and steam just until tender-crisp.
Saute in large skillet:
4 cloves garlic, minced
2 stalks celery, diced
1 large onion, chopped
1 red bell pepper, sliced
1/2 tsp dried oregano
1/2 tsp dried thyme
1 can diced tomatoes
Whisk together:
2 Tbs flour
1 1/2 cups milk
Add to ingredients in pan, stirring constantly until thickened
2 cups cooked cubed chicken
cooked broccoli (or you could serve the broccoli on the side if you don't want to mix it in)
1/2 tsp each of salt and pepper

Jenna's Summer Squash and Pasta (vegetarian)

Cook penne or similar pasta according to package directions. Mince some garlic, slice some onions, and slice some yellow and green summer squash. Saute onions in EVOO until almost tender. Add garlic and squash and saute until tender but not mushy. Toss with drained pasta, adding more EVOO if needed. Top w/parmesan cheese. You can also add cooked, sliced Italian sausage if desired.

Pork Green Chili (this recipe comes from my bunco group)
2 lbs pork steak (or chops) trimmed of fat and cubed
4 Tbs EVOO
2-3 cloves garlic, minced
1/3 cup flour
2 small cans diced green chilies
1-2 small can diced jalapenos
16 oz can diced tomatoes
3 cups chicken stock
2 tsp garlic salt
1 tsp onion salt
1 tsp oregano
salt and pepper to taste

In stockpot, saute pork in oil until browned. Add garlic and saute another minute. Add flour and stir another min. Mix in everything else and bring to boil. Reduce heat to low and simmer 30-45 mins. Serve with tortillas or chips and sour cream.

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