Salmon Cakes with Aioli

Prep Time: 20 minutes | Cook Time: 16 minutes | Total Time: 36 minutes | Yield: Serves 4

Ingredients:

Salmon Cakes

  • 3 TBSP vegetable oil
  • 1/2 sweet onion, diced
  • 1 medium carrot, diced finely
  • 1 rib celery, diced finely
  • 2 cans (7.5 oz each) Pink Salmon
  • 1 cup plain bread crumbs
  •  1 1/4 tsp Old Bay seasoning
  • 1 tsp Dijon mustard
  • 1/4 tsp cayenne pepper
  • 1/4 cup light mayonnaise
  • 1/4 cup parsley, chopped
  • 1 TBSP lemon juice
  • 1 head lettuce, chopped
  • dressing for salad

Aioli

Directions:

Notes:

Recipe Origin:  No idea.

BFL Menu- Week 3

Mon Tue Wed
Breakfast Spanish Omelet p.218 Cereal & Eggs

pg. 221

Eggcellent

Enchiladas

pg. 223

Snack 1 Apple &

Cheese

Cottage Cheese and Berries Apple & Cheese
Lunch Tropical Tuna Sandwich Salad p.255 Chicken Caesar Wrap

pg. 259

Apple Tuna Salad p. 260
Snack 2 Powerbar Powerbar Swiss Turkey Krisp
Dinner Zest Italian Chicken

pg. 80

Spaghetti & Meatballs

p. 89

L/O Spaghetti & Meatballs
Dessert    
Thu Fri Sat
Breakfast Ham & Egg Sandwich

pg. 224

Eggs & Oats
Snack 1 Cottage Cheese and Berries Apple & Cheese
Lunch Chicken Pita Pizza

pg. 261

Fired Up Chicken Pita

pg. 262

Snack 2 Powerbar Powerbar
Dinner Grilled Fish Soft Tacos

pg. 91

Out
Dessert      

Bloody Marys

Servings: 10 | Total Time: 5 minutes

Ingredients:

  • 46 oz tomato juice
  • 46 oz vegetable juice
  • 1 cup fresh lemon juice
  • 1/2 cup water
  • 2 TBSP Worcestershire sauce
  • 1 tsp celery salt
  • 1/2 tsp Tony Cachere’s
  • 15 oz vodka
  • Tabasco
  • celery sticks, pickled okra or green beans, etc.

Directions:

  1. Combine all ingredients in a glass pitcher, except for vodka.
  2. Let chill overnight.
  3. Stir in vodka before serving.
  4. Top with celery, pickled green beans or okra, and adjust hot sauce.

Notes:

Recipe Origin:

Brunch Bacon

Prep Time: 2 minutes | Cook Time: 0 minutes | Total Time: 25 minutes | Serves: A Ton of Folks

Ingredients:

  • 1 tsp flour
  • 1/4 cup brown sugar
  • 1/3 cup finely chopped pecans
  • 1 pound bacon

Directions:

  1. Preheat oven to 350F.
  2. Mix flour, sugar and pecans. Sprinkle over bacon. Place on broiler pan.
  3. Bake for 25 minutes.

Notes: We’ve made this since 2007. It is fast and delicious. Why anyone would make that bland instant oatmeal from a packet when you could make this in a jiffy is beyond me.

Cranberry Oatmeal

Prep Time: 2 minutes | Cook Time: 0 minutes | Total Time: 2 minutes | Serves: A Ton of Folks

Ingredients:

  • 1.5 cups water (or can do 3/4 cup water and 3/4 cup apple cider)
  • 1 cup rolled oats
  • 1/2 tsp salt
  • 1/2 cup diced pear or apple
  • 1/2 tsp cinnamon
  • 1/4 cup dried cranberries
  • 1/4 tsp vanilla
  • 1/4 cup chopped walnuts, pecans, or almonds
  • 1/4 cup milk

Directions:

  1. Bring liquids to boil.
  2. Stir in oats and salt. Reduce and cook 3 minutes.
  3. Add pear, cranberries, cinnamon and vanilla. Cook 3 minutes.
  4. Stir in nuts and milk.

Notes: We’ve made this since 2007. It is fast and delicious. Why anyone would make that bland instant oatmeal from a packet when you could make this in a jiffy is beyond me.

Guacamole

Prep Time: 2 minutes | Cook Time: 0 minutes | Total Time: 2 minutes | Serves: ?

Ingredients:

  • 3 ripe avocados
  • 1 large ripe tomato, chopped
  • 1 small onion, chopped
  • 1 TBSP lemon juice
  • 1 tsp salt
  • 2 garlic cloves, minced
  • Tabasco to taste

Directions:

  1. Mash avocados until lumpy. Add rest of ingredients. Serve.

Salmon with Chickpeas and Spinach

Prep Time: 10 minutes | Cook Time: 11 minutes | Total Time: 25 minutes | Yield: Serves 2

Ingredients:

  • 1/3 cup flat leaf parsley
  • 1 garlic clove, chopped
  • 1/2 TBSP plus 1 tsp olive oil
  • 2 boneless, skinless salmon fillets, 3-5 oz each, 1 inch thick
  • Salt and pepper
  • 1/4 tsp red pepper flakes
  • 3 cups baby spinach (4 oz)
  • 1/2 cup canned chickpeas, drained and rinsed

Directions:

  1. Preheat oven to 400F.
  2. Cut out 4 pieces of parchment.
  3. Pulse parsley, garlic and oil in a blender until a paste forms.
  4. Rub each fillet with 1/8 tsp salt and red pepper flakes. Rub paste on fillets.
  5. Divide spinach and chickpeas evenly on parchment, lay 1 fillet on each.
  6. Fold up to seal.
  7. Bake on 2 baking sheets, 9 to 10 minutes for medium rare or 11 minutes for medium. Unwrap.

Notes:

Recipe Origin:  No idea.

Vegetarian Gumbo

Prep Time: 10 minutes | Total Time: 1 hr 30 mins | Yield: Serves 8

Ingredients:

  • 1/3 cup vegetable oil
  • 1/3 cup flour
  • 1 small onion, chopped
  • 3 stalks celery, chopped
  • 1- 28 oz can diced tomatoes
  • 2 cups fresh or frozen green beans
  • 2- 19 oz cans kidney beans
  • 3 carrots, sliced
  • 1 parsnip, diced
  • 1 cup fresh or frozen sliced okra

Directions:

  1. Stir together oil and flour in deep pot or Dutch oven until smooth. Cook over high heat 10 minutes, or until roux turns a dark caramel color. Stir constantly.
  2. Add onion, bell pepper and celery, and cook 5 minutes or until veggies are softened.
  3. Stir in remaining ingredients and 4 cups water. Season with salt and pepper.
  4. Reduce heat to medium low and cover. Cook 60-80 minutes or until carrots are tender.
  5. Serve over rice.

 

Notes:

Recipe Origin:  I think I tore this out of a vegetarian magazine. We’ve made it several times and like it.

Tilapia with Bell Peppers and Parsley Couscous

Prep: 10 mins.  |  Cook Time: 10 minutes  |  Serves: 4

Ingredients:

  • One 7.6 oz box couscous
  • 1/2 cup plus 2 TBSP chopped flat-leaf parsley
  • Salt and pepper
  • 3 TBSP olive oil
  • 4 Tilapia fillets ( about 1 1/4 lbs), patted dry
  • 2 lemons, cut into wedges
  • 2 bell peppers, cut into thin strips
  • 1 onion, thinly sliced.

Directions:

1. In a small saucepan, bring 1 1/2 cups salted water to boil; remove from heat, stir in couscous and cover. Let stand for 5 minutes. Using a fork, stir in 1/2 cup parsley, salt and pepper. Keep warm.

2. In a large nonstick skillet, heat 2 TBSP olive oil over medium high heat. Sprinkle fish wish S&P. Add to pan and cook, turning once until golden brown, about 5-7 minutes. Transfer to a serving platter, squeeze a wedge of lemon over each fillet and tent with foil to keep warm.

3. Using same skillet, heat remaining 1 TBSP olive oil. Add bell peppers and onion, season with S&P and cook until soft and golden brown, 6-8 minutes. Spoon veggies over tilapia and sprinkle with remaining 2 TBSP parsley. Serve with couscous and lemon wedges.

Recipe Origin: Torn out of a magazine.

Dip for Fruit

Prep Time: 2 minutes | Cook Time: 0 minutes | Total Time: 2 minutes | Serves: A Ton of Folks

Ingredients:

  • 1 container sour cream
  • 1 cup brown sugar
  • 1 stick butter, melted
  • vanilla
  • almond flavoring (optional… I don’t like this)

Directions:

  1. Mix together and serve with fruit.

Molten Chocolate Cakes

Prep Time: 10 minutes | Cook Time: 10-15 minutes | Total Time: 20-25 minutes | Yield: 1 pie.

Ingredients:

  • 1 cup plus 2 TBSP margarine
  • 15 oz dark chocolate
  • 6 eggs
  • 4 egg yolks
  • 1/4 cup sugar

Directions:

  1. Preheat oven to 350F.
  2. Melt margarine and chocolate in heatproof bowl set over simmering water, stirring until melted and hot to the touch. Turn off heat.
  3. Whip eggs, egg yolks and sugar until light and stiff.
  4. Pour chocolate mixture into egg mixture in a steady stream.
  5. Spray insides of four 4-ounce ramekins with nonstick spray.
  6. Spoon mixture into ramekins, dividing evenly. Bake until set on the oust side but still liquid in the center, about 10-15 minutes.
  7. Dust with powdered sugar. Serve immediately.

Notes:

Recipe Origin: Torn from a magazine years ago.

Turkey Chorizo Tacos

Servings: 4 | Total Time: 20 minutes

Ingredients:

  • 1 tablespoon canola oil
  • 1 onion, chopped
  • 4 ounces Spanish chorizo, chopped (I used 1 Chorizo sausage from Whole Foods)
  • 1/2 pound ground turkey (I used organic ground turkey)
  • kosher salt and black pepper
  • 8 corn tortillas, warmed
  • sour cream
  • sliced avocado
  • salsa
  • fresh cilantro sprigs
  • lime wedges

Directions:

  1. Heat the oil in a large skillet over medium-high heat.
  2. Cook the onion and chorizo until the chorizo is crisp, 3 to 5 minutes.
  3. Add the turkey to the skillet, season with ½ teaspoon salt and ¼ teaspoon pepper, and cook, breaking the meat up with a spoon, until no longer pink, 3 to 5 minutes.
  4. Divide the turkey-chorizo mixture among the tortillas and top with sour cream, avocado, salsa, and cilantro; serve with lime wedges.

Notes: This was very good- and both kids and adults liked it!

Recipe Origin:

Ravioli with Pea Puree

Servings: 4 | Total Time: 20 minutes

Ingredients:

  • 1 1/2 tablespoon unsalted butter
  • 2 cups frozen green peas
  • 1 cup chicken broth (I make my own)
  • 1/4 cup heavy cream
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  •  1 or 2 (8-ounce) packages Ravioli, prepared according to package instructions. If you only use 1 package, you may need to add some additional cooked pasta.
  • 4 packed cups baby arugula or baby arugula salad mix
  • 1/2 large lemon
  • 2 tablespoons finely chopped fresh mint

Directions:

  1. Melt butter in a large skillet over medium heat about 2 minutes.
  2. Add peas and cook, stirring occasionally, for 2 minutes.
  3. Add broth, cook for 2 minutes more and then carefully transfer to blender.
  4. Add heavy cream, salt and pepper and purée until very smooth.
  5. Toss in a bowl with hot ravioli and pasta (if you are adding pasta to the mix)
  6. Arrange arugula in four wide, shallow bowls. Top with a squeeze of lemon, the sauced ravioli and mint. Serve immediately.

Notes:

Recipe Origin: Whole Foods. I added pasta.

Tomato Soup

Notes: So easy and delicious. I made this for the kids but all the adults go crazy for it too. I reduced the heavy cream down to 3/4 cup from 1 cup.  Delicious with toasted bread on the side.

Servings: 8-10 | Prep Time: 15 minutes

Ingredients:

  • 4 TBSP butter
  • 1 small/ medium onion, diced
  • 2 slices bacon, diced
  • 2 tsp minced garlic
  • 5 TBSP Whole Wheat flour (I like King Arthur)
  • 5 cups chicken stock (I make my own and freeze it)
  • 1 – 28oz can whole peeled tomatoes with their juice.
  • 1 tsp parsley flakes
  • 1 tsp ground thyme or regular thyme leaves
  • 1-2 bay leaves
  • 3/4 to 1 cup heavy cream
  • 1 tsp salt
  • 1/2 tsp pepper

Directions:

  1. Heat butter in a large soup pot over medium high heat.
  2. Add diced onion and cook for 5-6 minutes or until it begins to get soft.
  3. Add the bacon and the garlic and stir for another minute or two.
  4. Add the flour and stir quickly for 2 to 3 minutes.
  5. Pour in broth (I put mine in frozen, in small chunks) and tomatoes, and bring to a boil while whisking.
  6. Throw in bay leaves, parsley and thyme and simmer on low for 30 minutes.
  7. Remove herbs and puree soup with an immersion blender.
  8. Stir in heavy cream and salt and pepper.

Easy Macaroni and Cheese

Total Time: 10 minutes | Serves: 6

Ingredients:

  • 16 oz. box whole-wheat noodles
  • 2 TBSP butter
  • 2 TBSP whole wheat flour
  • 1 cup milk
  • 4 ounces cream cheese
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 cup shredded cheddar cheese

Directions:

  1. Cook pasta according to box.
  2. While pasta cooks, melt butter in a small saucepan over medium heat.
  3.  Stir in flour and continue for about 1 minute.
  4. Add milk, cream cheese, salt and pepper and whisk until completely incorporated.
  5. Remove from heat and add cheese. Stir well.
  6. Pour over cooked noodles and mix.

Notes:

Recipe Origin: Magazine

Pork Loin with Sweet Potato and Spinach

Serves: 4-6 | Total Time: 25 minutes

Ingredients:

  • 1 pork loin or pork tenderloin (1 1/4 lbs)
  • 1 TBSP plus 1 tsp olive oil
  • 1 tsp chili powder
  • salt and pepper
  • 2 TBSP maple syrup
  • 2 medium sweet potatoes, peeled and grated in food processor
  • 2 large shallots, chopped
  • 1 small package baby spinach, chopped
  • hot sauce or Heinz 57 sauce, optional

Directions:

  1. Heat broiler on high. Place pork on a foil-lined rimmed baking sheet. Rub with 1 tsp of the olive oil, chili powder and 1/4 tsp salt and pepper.
  2. Broil, turning occasionally and basting with maple syrup twice, until cooked through, 10 to 12 minutes. Let rest for 5 minutes before slicing.
  3. In a food processor with the grating disk, grate sweet potatoes.
  4. Heat 1 TBSP oil in a large skillet over medium-high heat. Add shallots and cook, until beginning to brown, about 2 -3 minutes. Add sweet potatoes and cook, tossing occasionally until tender, 7-9 minutes more.
  5. Add spinach and cook, tossing until wilted, about 1-2 minutes more.
  6. Serve pork and sweet potatoes with Heinz 57 sauce.

Notes: This was crazy good and a surprising hit with the whole family. Made great leftovers.

Recipe Origin:  Real Simple– I added some time to the potatoes because mine weren’t crispy with their timing.

Voula’s Chicken Pita with Tzatziki

Servings: 4 | Time: 20 minutes, even quicker if your chicken is already cooked

Ingredients:

  • 2 TBSP olive oil
  • 1 1/2 lbs boneless, skinless chicken thighs (about 8)
  • 1/4 tsp cayenne pepper
  •  salt and pepper
  • 1 cup Greek yogurt
  • 1 cucumber, seeded and grated (about 1 1/4 cups) (use food processor if you want)
  • 1/4 cup fresh mint, chopped
  • 4 flat breads or pitas, warmed
  • 1 small romaine heart, leaves torn
  • 8 cherry tomatoes, quartered

Directions:

  1. Heat the oil in a large skillet over medium-high heat. 
  2. Season chicken with cayenne, 1/2 tsp salt, and 1/4 tsp black pepper. Cook 6-7 minutes on each side. Cut into bite sized pieces.
  3. Mix together yogurt, cucumber, mint, garlic, 1/2 tsp salt and 1/8 tsp black pepper in medium bowl.
  4. Top flat breads/ pitas with romaine, chicken, tomatoes and tzatziki.

Notes:

Recipe Origin: Real Simple recipe originally but modified by our Greek friend Voula.

Beef Fried Rice

Servings: 4 | Total Time: 40 minutes

Ingredients:

  • 3/4 cup white rice
  • 1/2 lb ground beef or turkey
  • canola oil
  • 2 sliced green onions
  • 1 TBSP garlic, chopped
  • 1 TBSP ginger, chopped
  • 1 cup frozen peas
  • 1 cup snow peas
  • 4 sliced carrots
  • 2 TBSP hoisin sauce
  • 2 TBSP rice vinegar

Directions:

  1. Cook 3/4 cup rice according to directions. 
  2. Brown 1/2 lb ground beef or turkey in canola oil with 2 sliced green onions and 1 TBSP each of garlic and ginger.
  3. Add rice, 1 cup frozen peas, 1 cup snow peas, 4 sliced carrots, and 2 TBSP hoisin sauce and rice vinegar.
  4. Cook until heated through and top with sliced green onions.

Notes:

Recipe Origin:

Pasta with Broccoli and Turkey

Servings: 4 | Total Time: 20 minutes

Ingredients:

  • 3/4 lb orecchiete
  • 2 cups broccoli florets
  • 1 lb ground turkey
  • olive oil
  • 1 tsp fennel seed
  • 2 cloves garlic, chopped
  • 1/2 tsp red pepper flakes
  • slat
  • parmesan

Directions:

  1. Cook 3/4 lb pasta. Set your timer for 1 minute LESS than the recommended cooking time. 
  2. When timer goes off, add 2 cups broccoli florets to the pasta and water. Cook for 1 minute and drain this in a colander.
  3. In a separate skillet, brown turkey in olive oil with 2 cloves chopped garlic, 1 tsp fennel seed, 1/2 tsp red pepper flakes, and salt to taste.
  4. Combine pasta, turkey, 2 TBSP olive oil, and freshly grated parmesan.

Notes:

Recipe Origin: