Monday- Potato Cakes
Serves 4-6
Ingredients
2 large potatoes, peeled
1 small yellow onion, peeled, quarter
1 large egg
1 1/2 tablespoons all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
1 pinch black pepper
1/4 teaspoon dried tarragon
2 tablespoons canola oil
Directions
1. In a food processor add potatoes, pulse a few times, add to large bowl, next add onion do the same, and add to bowl.
2. Add egg, flour, baking powder, salt, pepper, and tarragon in bowl with potatoes. Mix well.
3. Meanwhile, heat oil in a large non-stick skillet on medium heat.
4. Drop heaping spoonfuls of potatoes into skillet, one spoonful at time. Brown on both sides and serve warm.
Sides> cinnamon applesauce
Tuesday- Pink Salmon Chowder
Cooking time 20 minutes
Serves 2-4
Ingredients
1 (16 ounce) can pink salmon, reserve juice
1/2 small yellow onion, peeled, chopped
2 tablespoon unsalted butter
1/4 cup nonfat instant dry milk
1 (10.5 ounce) can cheddar cheese soup
1 (15.5 ounce) can diced tomatoes
2 teaspoons dried parsley
1/4 teaspoon thyme
1/4 teaspoon kosher salt
1 pinch white pepper
Directions
1. Drain salmon (reserve liquid) then remove skin and bones. Break up salmon.
2. In a Dutch oven over medium heat melt butter then add onion. Cook until soft (not brown).
3. Gradually add milk, reserve salmon liquid, and soup. Stir well.
4. Add tomatoes, parsley, thyme, salt, pepper, and salmon. Cover and simmer over low heat for 15 minutes.
Sides> Hot mint tea, croutons
Wednesday-Carrot Finger Sandwiches
Refrigerate 1/2 hour before serving
Serves 4-6
Ingredients:
2 large carrots, peeled and grated
3 tablespoon unsalted butter
1/4 teaspoon kosher salt
1 pinch black pepper
1/4 cup dark raisins
1 teaspoon mayonnaise
Directions
1. Grate carrots onto cutting board.
2. In a medium bowl, mix butter with spoon until creamy.
3. Add carrots, salt, pepper, and mayonnaise into bowl with butter, mix well.
4. Spread onto your favorite bread.
Sides> Cup flavored tea or coffee
Thursday-Pork Chops sweet potato Stove top casserole
Cooking time 50 minutes
Serves 4-6
Ingredients
6 pork chops
3 tablespoons unsalted butter
1/4 teaspoon black pepper
1 teaspoon kosher salt
1/2 teaspoon dried tarragon
6 granny smith apples, cored, sliced
3 teaspoons grated orange peel, (reserve orange)
1/2 cup golden or dark raisins
4 tablespoons brown sugar
1/4 cup water
1/4 cup orange juice
2 (15 ounce) cans sweet potatoes, drain
Directions
1. Trim excess fat off pork chops.
2. In a large non-stick skillet over medium heat, melt 2 tablespoons butter then add pork chops.
3. Sprinkle with salt, pepper, and tarragon then brown pork chop for 10-12 minutes on both sides and drain fat.
4. Top with apple slices, grated orange peel, raisins, and sugar.
5. Pour water and orange juice, around edges chops; cover turn down heat simmer for 30 minutes.
6. Arrange sweet potatoes around chops and dab with margarine. Cook for an additional 10 minutes.
Sides> peas and carrots, pumpkin pie
Friday- leftovers or freebie Friday
Saturday-Taco Chicken Casserole
Cooking time 35-40 minutes
Serves 4-6
Ingredients:
1 tablespoon olive oil or vegetable oil
1/2 medium-large green pepper, chopped
1/2 small yellow onion, peeled, chopped
1 (8 ounce) can tomato sauce
1 1/2 cups cooked chicken breast or thighs
2 teaspoons taco seasonings
3 cups frozen shoe string potatoes
1 (15 ounce) can kidney beans, drain
1/4 cup mild salsa
1 (10 ounce) can tomato soup
1/4 teaspoon garlic powder
1/2 teaspoon kosher salt
1 pinch black pepper
1 teaspoon dried parsley flakes
3/4 cup sharp cheddar cheese, shredded
Directions
1. Preheat the oven to 350 degrees F.
2. In a large non-stick skillet over medium heat, add olive oil then warm , sauté’ green pepper, and onion for 5-7 minutes.
3. Stir in tomato sauce, and taco seasoning. Continue cooking for an additional 3 minutes. Pour mixture into a greased baking dish.
4. Layer potatoes, kidney beans chicken mixture.
5. In a small bowl combine salsa, tomato soup, garlic, salt, pepper, and parsley stir well. Pour over chicken and potatoes.
6. Sprinkle cheese across top casserole. Place in oven on middle rack, bake for 35-40 minutes.
Sunday- Orange marmalade Ham Steaks
Cooking time 15 minutes
Serves 4-6
Ingredients
1 tablespoons unsalted butter
6 slices ham 1/4 inch thick
1/4 cup orange marmalade
3 tablespoons orange juice
1/4 teaspoon black pepper
1/4 teaspoon cinnamon
Directions
1. In a large non-stick skillet over medium heat melt butter; add ham; cook 3-4 minutes on each side.
2. Add orange marmalade, orange juice, to skillet, stirring until marmalade melts, sprinkle pepper, and cinnamon over steaks, reduce heat and simmer 5 minutes until ham is glazed.
Sides> Baked potato, snow peas
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