Fifty-2

RECIPES: January 13, 2012
**See the following post for the shopping list for this week’s recipes**

 

Pan-Grilled Ginger-Honey Pork Tenderloin

Serves: 4

Ingredients:

1 tbs grated ginger

3 tbs honey

1 tbs fresh lemon juice

1 tbs lower sodium soy sauce

1 lb pork tenderloin, trimmed

Directions:

1. Combine ginger, honey, juice and soy sauce in a bowl, stirring with a whisk until smooth.

2. Heat a grill pan over medium-high heat, and coat with cooking spray.

3. Sprinkle pork with ½ tsp salt and ¼ tsp pepper. Add pork to grill pan; cook 15 minutes or until a thermometer registers 145 degree or until desired degree of doneness, basting frequently with sauce.

4. Let stand for 5 minutes before serving.

Recipe from Cooking Light

Turkey Burgers

Serves 4

Ingredients:

1 large Portobello mushroom cap

1 tbs coarsely chopped shallot

3 tbs lightly packed fresh parsley

1 lb lean ground turkey

2 tbs olive oil

2 tsp Worcestershire sauce

Directions:

1. Use a spoon to scrape out the gills from the underside of the mushroom cap. Chop the mushroom, shallot and parsley till fine.

2. Transfer the mixture to a large bowl. Add the turkey, olive oil, Worcestershire sauce, salt and pepper to taste. Mix with your hands until just combined.

3. divide into 4 balls, then lightly press into patties. Cover and refrigerate 30 minutes

4. preheat a grill to medium brush with olive oil. Grill the patties, until marked on the bottom. 5 minutes. Give the patties a quarter turn and cook until marked again 5 minutes. Flip patties and grill until cooked through 6 minutes more.

Recipe adapted from several recipes

Wild Mushroom Soup

Serves 2 (Multiply ingredients by how many servings you need)

Ingredients:

½ tsp butter

½ tsp olive oil

2 tbs finely chopped celery

2 tbs finely chopped shallots

2 tbs finely chopped carrot

1 cup thinly sliced button mushrooms

2 cups thinly sliced shiitake mushroom caps

1 14 oz can fat free chicken broth

1 tsp dry sherry

½ tsp chopped fresh parsley

¼ tsp chopped fresh tarragon

¼ tsp black pepper

1/8 tsp salt

Directions:

1. Heat butter and oil in a large non stick skillet over medium high heat. Add celery, shallots, and carrot, sauté 3 minutes or until lightly browned. Spoon vegetable mixture into a medium bowl

2. coat pan with cooking spray. Add button mushrooms, sauté 3 minutes or until lightly browned. Add button mushrooms to vegetable mixture. Coat pan with cooking spray. Add shiitake mushrooms, sauté 3 minutes or until lightly browned. Add shiitake mushrooms to vegetable mixture.

3. Combine vegetable mixture and broth in a medium saucepan, bring to a boil over medium heat. Cover, reduce heat and simmer 30 minutes. Stir in sherry and remaining ingredients. Simmer, uncovered, 5 minutes.

Recipe from Cooking Light

Grandma’s Butter Gravy Chicken

Serves: 4

Ingredients:

¼ lb Butter

1 Medium onion chopped

4 chicken breasts (bone-in optional)

Directions:

1. Melt butter in pot, then add chopped onions and fry till translucent. Add 2 cups of water.

2. Add chicken, salt and pepper and simmer for 45 minutes.

Chicken and Spinach Tortilla Bake

Serves 4

Ingredients:

1 tbs olive oil

4 chicken cutlets (about 1 lb)

Salt and pepper

1-1/2 cup store bought salsa verde

¾ cup ricotta cheese

4 large flour tortillas, cut into wedges

½ red onion, thinly sliced

3 cups baby spinach (1/4 lb)

2 cups shredded pepper jack cheese

Directions:

1. Preheat oven to 450 degree. In a large skillet, heat the olive oil over medium-high heat. Season the chicken with salt and pepper, add to the pan an cook, turning once, until cooked through, about 5 minutes. Let cool, then shred the meat.

2. Whisk together the salsa verde and ricotta, season with salt and pepper. In a greased 9 inch square baking dish, layer one-third of the salsa mixture, tortillas, chicken, onion, spinach and pepper jack; repeat twice. Bake until golden brown, 15-20 minutes. Let stand for 10 minutes before serving.

Recipe from Rachael Ray Mag

Italian Beef in a Bucket

Serves 12-16

3-1/2 to 4 lb beef roast tip or rump

1 12-16oz jar giardinera mild or hot

1 good season zesty Italian salad dressing mix

1 12-16 oz jar pepperoncini

2 10-3/4 oz can beef broth

1. Place roast in a 3-1/2 qt slow cooker.

2. Drain oil from pepperoncini and giardinera.

3. Mix all ingredients together.

4. Cover and cook on high setting 6-8 hours