Here’s the plan! We are using our Farmer’s Market Finds in many of our recipes this week.
My recipes include ‘kid steps’ because I really do have my kids help me cook. Kid Steps are in red.
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- 2 eggplants (2½ lb), cut in ½-in.- thick rounds
- Nonstick spray
- ½ tsp freshly ground pepper
- 1 jar (26 oz) marinara sauce (about 3 cups)
- 1½ cups (6 oz) shredded part-skim mozzarella
- 1⁄2 cup grated Parmesan
1. You’ll need a broiler pan with rack and a shallow 3-qt baking dish. Heat broiler.
2. Place half the eggplant on broiler rack; evenly coat with nonstick spray then sprinkle with half the pepper. Broil 4 in. from heat 4 to 8 minutes per side until lightly browned and tender. Repeat with remaining eggplant and pepper.
3. Heat oven to 350°F.
4. Spread 1⁄2 cup marinara sauce in baking dish. Line with 1⁄2 the eggplant. Spoon on 11⁄4 cups sauce; top with 1 cup mozzarella, then remaining eggplant, sauce and mozzarella. Sprinkle with Parmesan; cover with foil.
5. Bake 45 minutes or until bubbly. Let rest 15 minutes.
This recipe is from Woman’s Day Magazine.
Chicken Enchiladas (freezer recipe)
- 2 30oz. cans of enchilada sauce
- 8 oz package of cream cheese
- 4 cups cooked, shredded chicken
- 8 oz monterey jack cheese, shredded
- 2 tsp cumin
- cooking spray
- 10 8 inch Las Brazas flour tortillas
In a large saucepan, 1 cup of the enchilada sauce, the cream cheese, chicken, 1 cup of shredded cheese, and cumin. Heat to medium and stir until cheeses are melted and all ingredients are well blended.
Turn the pan off. In the pan, divide the chicken mixture in half.
Divide the remaining shredded cheese in half. Put one half in a quart sized freezer bag. Set aside.
Count five tortillas, set aside. Put in a gallon size freezer bag.
Spray casserole pan with cooking spray.
Put a very small amount of enchilada sauce in the bottom of the pan.
Using only half of the chicken mixture, fill 5 tortillas evenly and place seam side down in the casserole pan.
Cover the enchiladas with half of the remaining enchilada sauce.
Sprinkle the remaining cheese (not that was set aside in the freezer bag) over enchiladas.
Cover pan with foil.
Bake at 350 for 25 minutes. Remove from oven; remove foil. Bake for 5 more minutes.
Meanwhile, place the remaining chicken mixture in a quart freezer bag. Place remaining enchilada sauce in a quart freezer bag. Make sure all bags are sealed tightly and place inside of another gallon freezer bag (shredded cheese, chicken mixture, enchilada sauce, and tortillas). Write date and cooking instructions on bag. Lay flat in freezer to freeze.
Pico de Gallo
5 roma tomatoes
3 garlic cloves
1 rocotillo pepper
2 jalapeño peppers
2 banana peppers
juice of 1 lime
1/2 tsp garlic powder
1/4 tsp salt
Dice tomatoes, tomatillos, and onion. Press garlic in garlic press and mix with tomato mixture. Seed and dice peppers; add to mixture. Juice lime into mixture. Add garlic powder and salt; mix well. Refrigerate until use. Serve with El Matador tortilla chips.
Low-Country Shrimp Boil
- 16 cups water
- 1/2 cup Old Bay seasoning
- 2 tsp ground red pepper
- 2 lb. cooked smoked sausage, cut into 1 1/2 inch chunks
- 2 lb. red potatoes, cut into quarters
- 3 ears of corn, shucked, and broken in thirds
- 1 lb fresh or frozen large shrimp, in shells
- 1/4 cup melted butter
- 1/4 cup fresh herbs such as thyme, oregano, and basil
- hot pepper sauce
In a large pan, combine water, Old Bay, and red pepper. Cover and bring to boiling.
When water is boiling, carefully add sausage, potatoes, and corn. Return to boiling and reduce heat. Cover and simmer for 10 minutes.
Add shrimp. Cover and cook for 2 or 3 minutes more, until shrimp are opaque.
Remove from heat, let stand for 5 minutes.
Carefully drain into colander. Combine melted butter and herbs; drizzle over shrimp and vegetables. Serve with hot pepper sauce.
- 3 cups cold milk
- 2 packages (4 serving size each) instant banana pudding
- 30 vanilla wafers
- 3 medium bananas, sliced (with a butter knife)
Pour milk into a large bowl. Add pudding mixes. Beat with wire whisk for 2 minutes. Let stand 5 minutes.
Arrange half of the wafers and bananas on the bottom of the serving bowl. Pour half of the pudding in the bowl. Put another layer of bananas and wafers, then the rest of the pudding.
Thai Chicken and Rice
2 tsp vegetable oil
4 boneless, skinless chicken breasts
salt and pepper to taste
2 envelopes A Taste of Thai Chicken and Rice Seasoning
1 1/4 cups uncooked jasmine rice
2 cups water
1 red bell pepper, diced
1 cup peas, fresh or frozen
Salt and pepper chicken. In a large saucepan, heat oil on high heat and brown chicken. Remove when browned; set aside.
Add jasmine rice to saucepan and stir to coat. Add water and Chicken Rice Seasoning. Stir well to combine.
Top rice with chicken and bell peppers. Cover and bring to a boil. Reduce heat and simmer on low about 10 minutes.
Uncover and add peas; re-cover and cook 5 minutes more.
This recipe is from A Taste of Thai.
Thai Cucumber Salad
2 medium-sized cucumbers
1/2 cup very finely minced red onions
1/2 teaspoon salt
2 teaspoons sugar
1/4 cup cider vinegar
1/4 cup freshly minced cilantro
Peel and seed the cucumbers. Cut into quarters lengthwise, then into
Combine everything in a medium-sized bowl. Mix gently. Cover tightly, and let marinate in the refrigerator at least 4 hours. Serve cold.
This recipe is from the Still Life With Menu Cookbook by Molly Katzen.
1 tablespoon olive oil
1/2 purple onion
1 clove garlic, minced
2 banana peppers
1 cup mushrooms, chopped
2 Boboli whole wheat crusts (your family will never know the difference)
15 oz. can pizza sauce
1/2 lb mozarella cheese, shredded
1/2 package pepperoni
1 can chopped olives (probably a small one, but if Maybelle is coming over better get the large size)
other pizza toppings your family enjoys
Saute the garlic and onion in olive oil. Add banana peppers and mushrooms and saute for 3 minutes.
Put pizza sauce on the pizza crusts. Sprinkle cheese on top of the sauce. Add desired toppings. Bake at 450 for 8-10 minutes.
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