Monday, February 16, 2009

Coming tomorrow....BBQ Brisket

Stay tuned...tomorrow night (and few more meals) it's time for BBQ brisket! It is done cooking and smells delicious - but needs to rest and reheat tomorrow with the sauce.

Thursday is Turkey Day!

Cooking in every night means a little extra effort - and can get boring without some variety. I picked up some ground white meat turkey at the store and decided to make some hearty chili with some extras from the pantry. This cooks in about 20-25 minutes and is easy to freeze for future lunches. Serve with cornbread, biscuits, or any bread you like. You can also add in extra veggies if you have them on hand.

Turkey Chili
1 lb. ground white meat turkey
1 can white beans, drained
1 can kidney beans, drained
1 can diced tomatoes
1-2 garlic cloves, minced
2-3 tbsp. tomato paste
Cumin, chili powder, cilantro, salt, pepper
Shredded cheese to top it off

In a large skillet, heat a small amount of olive oil over medium heat.
Add turkey, break up into smaller pieces, and cook until brown - about 5-8 minutes

At the same time...
In a soup pot, heat a small amount of olive oil over medium heat
Add minced garlic and heat for 2-3 minutes
Add both cans of beans and can of tomatoes
Bring to a boil, then reduce heat to low
Stir in cooked turkey, tomato paste, and spices.
Simmer until it's time to eat - top with shredded cheese and enjoy!

Prep time: 5 minutes
Cook time: 20-25 minutes
1 skillet, 1 soup pot, can opener, serving dishes and utensils.

Tuesday, February 10, 2009

Tasty Tuesday Dinner

I had the day off on Tuesday, so I spent some quality time at the regular grocery store and Whole Foods looking for interesting ingredients. In the fish case they had a delicious looking Orange Honey Pecan cod. I picked that up (for a good price) and took it home to cook with some fresh veggies. Enjoy!

Orange Honey Pecan Cod
Thanks to Whole Foods - no prep needed.

Heat oven to broil.
Broil fish approximately 3 minutes on each side

Crispy Stir-Fried Veggies
1 red pepper, chopped
1 broccoli crown, chopped
1 small can of water chestnuts, rinsed
1/2 cup snap peas
1/4 tsp. ground ginger
1/4 tsp. garlic powder
Splash of soy sauce

Heat small amount of oil over medium heat.
Add veggies and cook for about 5 minutes, stirring frequently

Serve with cous cous and enjoy!

Prep Time - 10 minutes
Cook Time - 10-15 minutes
1 cookie sheet (for fish), 1 skillet, cutting board and knife, and serving dishes.


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