Dinner for the next week

Tonight: Crockpot BBQ Chicken using this recipe:
http://forkinit.blogspot.com/2010/09/crockpot-barbecue-chicken.html
I will serve it with corn on the cob and Macaroni and Cheese 1 from Deceptively Delicious by Jessica Seinfeld.  The Macaroni and Cheese 1 recipe can be found here.




Saturday:  Chicken, Shrimp and Andouille Gumbo
    We basically use this (http://www.foodnetwork.com/recipes/emeril-lagasse/chicken-and-smoked-sausage-gumbo-with-white-rice-recipe/index.html) recipe and add 1 lb sauteed shrimp.  Byron makes this so I am not sure on what he changes about it as he makes it, but this should get you started.
    Served with corn bread




Sunday:  Turkey burgers using "Burgers 2" recipe from Deceptively Delicious by Jessica Seinfeld
  RECIPE:  "Burgers 2
    1 lb ground turkey or sirloin
    1/2 lb white button or (stemmed) shiitake mushrooms, trimmed and finely chopped
    1 cup whole-wheat or Italian (seasoned) breadcrumbs
    1/4 cup chopped chopped or grated zucchini
    1 Tbsp Worcestershire sauce
    2 Tbsp ketchup
    1/2 tsp salt
    1/8 tsp pepper
    Nonstick cooking spray
    1 Tbsp olive oil
    16 whole-grain hamburger buns, for serving


    Preheat the oven to 400.  In a large bowl, mix the meat, mushrooms, breadcrumbs, zucchini, Worcestershire sauce, ketchup, salt, and pepper until well combined,  The mixture will be moist.  Form into 16 patties and place them on a sheet of waxed paper or aluminum foil.
    Coat a large nonstick ovenproof skillet with cooking spray and set it over medium-high heat.  When the skillet is hot, add the oil.  Add the burgers and brown on one side for 4 to 5 minutes.  Turn the burgers, then slide the skillet into the oven.  Bake for 4 to 5 minutes longer, or until the burgers are no longer pink in the center.  Serve each burger on a bun."

Monday:  Carnitas tacos using recipe:

http://www.thekitchn.com/thekitchn/slowcooking-in-the-summer-heat-121376
Served on Corn tortillas with cilantro lime rice, salsa, fresh cilantro

  RECIPE:  Cilantro lime rice

    I just make white rice as the package says for about 2 cups of cooked rice.

    I then chop fresh cilantro (I use a small hand full).  

    I use the juice of one lime and add about 1/2 teaspoon kosher salt and just adjust as I taste it.

  RECIPE:  Fresh hot salsa

    1 small can Hunts (our preference as they all taste different) tomato sauce

    3 medium jalapenos stem removed.  We keep the seeds in the salsa because we like it hot.

    1/2 clove of garlic or 1/8 tsp garlic powder

    1 Tbsp fresh cilantro finely chopped

    2 Tbsp chopped red onion

    I use my food chopper to finely chop the jalapenos with seeds and then I just mix it all together.  It is better after it has sat for about an hour.

Tuesday:  Grilled Chicken
  I use a rub we love for grilled chicken and then in my cast iron pan I just spray Pam and put the chicken breasts in on medium to medium high heat.  When that side is browned, I flip it over and as soon as it browns I flip again, put a lid on it and turn the heat to medium low for a few more minutes.  This lets you get browned chicken without burning it all while keeping the chicken juicy.  We love cooking it this way.
  I will serve it with sauteed broccoli (sauteed in a little low sodium chicken stock), and then finish them with Tony Chachere's creole seasoning to taste.




Wednesday: Calzones using this recipe:

http://www.thekitchn.com/thekitchn/how-to/how-to-make-calzones-and-freeze-them-for-later-151276
  I will make pizza dough from scratch using this recipe: http://www.thekitchn.com/thekitchn/main-dish/recipe-homemade-thin-crust-pizza-045499

  Our fillings will be a combination of: green peppers, red onions, mushrooms, spicy pepperoni, spicy sausage, spinach, mozzarella, and a little pizza sauce.

  Served with a side salad

Thursday:  Veggie-full Turkey Chili
  I have adapted this recipe from Paula Dean's Five Alarm Chili in the Biscuit Bowl
http://www.foodnetwork.com/recipes/paula-deen/five-alarm-chili-in-the-biscuit-bowl-recipe/index.html
    We leave the biscuit bowls out and replace them with a half batch of Jiffy Corn Bread
    We swap in ground turkey instead of the ground chuck.  I use closer to 3 Tbsp of chili powder and then add about 1/2 tsp ground chipotle and 1/4 tsp ground cayenne pepper (we like it hot).  I then add about a cup of frozen or canned corn and often I also add another can of kidney beans.  I add 1/4 cup broccoli puree and I grate 1 medium zucchini into the pot and add about 1 Tbsp ground Flax meal.  If it is too thick we use beef stock to thin it out a little.  We love this chili and Byron asks for it a couple times per week.