May 7- 13

Here are some of our favorite recipes...Enjoy
Monday: Grilled Chicken Breasts with Couscous Salad
Tuesday: Tina's Chicken Cacciatori
Wednesday: Take-Out!
Thursday: Beef Carnitas
Friday: Lettuce Wraps
Saturday: Grillin' Out...Cheeseburgers & Potato Salad
Sunday: Happy Mother's Day - Potato Basil Fritatta

Monday:
Couscous Salad with Tomatoes and Mint
Recipe courtesy Food Network Kitchens
Show: How To Boil Water

Episode: Healthy Homemade Pasta Salads
3 cups (about 1 1/2 pints) cherry or grape tomatoes, halved
2 kirby cucumbers, seeded, and diced
1 lemon, juiced
3 teaspoons kosher salt
1 1/2 cups instant couscous (a 10-ounce box)
2 cups water
2 wide strips lemon zest
1/4 cup extra-virgin olive oil
Pinch cayenne
1/2 cup torn mint leaves, stems saved
1/2 cup roughly chopped flat leaf parsley, stems saved
3 scallions (white and green), chopped
1/2 cup toasted pine nuts, optional

Toss the tomatoes, cucumbers, and lemon juice in a bowl with 2 teaspoons of the salt. Set aside.

Put the couscous into a large bowl. Bring the water, lemon zest, 3 tablespoons of the oil, the remaining salt, cayenne, and herb stems to a boil over high heat. Pour the liquid over the couscous, stir to separate any clumps. Cover with a lid, plate, or plastic wrap, set aside for 5 minutes. Remove the zest and herb stems and fluff with a fork.

Add the tomato mixture, scallions, mint, parsley, and pine nuts. Drizzle the remaining oil over the salad, toss and serve.

Tuesday:
Tina's CHICKEN CACCIATORE

1/4 cup all-purpose flour
1 1/4 teaspoons kosher salt
3/4 teaspoon black pepper
1 3 1/2- to 4-pound chicken, cut into pieces
1/4 cup olive oil
1 medium yellow onion, roughly chopped
1 carrot, diced
1 celery stalk, diced
4 cloves garlic, finely chopped
3 sprigs fresh thyme
1 bay leaf
1 28-ounce can plum tomatoes
1/3 cup dry red wine
1/4 cup fresh flat-leaf parsley,roughly chopped

In a shallow bowl, combine the flour, 1 teaspoon of
the salt, and 1/2 teaspoon of the pepper. Rinse the
chicken and pat it dry with paper towels. Working in
batches, lightly coat the chicken with the flour
mixture, shaking off any excess.

Heat the oil in a Dutch oven or large saucepan over
medium heat. Add some of the chicken to the pan and
cook until browned, 4 to 5 minutes per side. Transfer
to a plate; set aside. Repeat with the remaining
chicken.

Add the onion to the pan and cook for 2 minutes. Add
the carrot, celery, garlic, thyme, and bay leaf. Cook,
stirring occasionally, for 10 minutes.

Crush the tomatoes in the can with a large spoon and
stir them into the vegetables along with the wine and
the remaining salt and pepper. Bring to a simmer. Add
the chicken, reduce heat, and cover. Simmer for 45
minutes, turning the pieces occasionally. Remove and
discard the bay leaf. Stir in the parsley.

Yield: Makes 4 servings

Thursday:
Beef Carnitas

Original recipe yield: 6 servings.
Prep Time:10 Minutes
Cook Time:4 Hours
Ready In:4 Hours 10 Minutes
Servings:6

INGREDIENTS:
4 pounds chuck roast
1 (4 ounce) can green chile peppers, chopped
2 tablespoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
2 cloves garlic, minced
salt to taste

DIRECTIONS:
1. Preheat oven to 300 degrees F (150 degrees C).

2. Place roast on heavy foil large enough to enclose the meat. In a small bowl, combine the green chile peppers, chili powder, oregano, cumin, garlic and salt to taste. Mix well and rub over the meat.

3. Totally wrap the meat in the foil and place in a roasting pan.

4. Bake at 300 degrees F (150 degrees C) for 3 1/2 to 4 hours, or until the roast just falls apart with a fork. Remove from oven and shred using two forks.

Friday:
Lettuce Wraps

1 cup brown rice
2 tsp. olive oil
1 lb. lean ground turkey or chicken
3/4 c. sliced scallions
4 tbsp bottled peanut sauce
2 tbsp lite soy sauce
1 tbsp minced garlic
1 tbsp fresh lime juice
12 large whole leaves from 2 heads boston lettuce
2 cups thinly sliced cucumber
1 cups sliced radishes and shredded carrots
½ c. cilantro sprigs

*prep all veggies
*prep dipping sauce for wraps: 3 tbsp peanut sauce, 1 tbsp lite soy sauce, 1 tbsp lime juice, 1 tbsp water
*cook rice (if slow cooking – takes about 40-50 minutes so you may want to start this first – if you’re using instant it’ll only take 10 minutes)
*heat oil in large pan over medium-high heat. Add turkey, breaking up very small, cook 5-6 minutes.
*add ¼ cup scallions and 1 tbsp each – peanut sauce, lite soy sauce and the minces garlic
*cook two minutes, stir in rice and remove from heat.
*serve: I usually put the veggies (including lettuce) on fun platters, in oval bowls and serve each person their own bowl of turkey/rice and dipping sauce to make their own wraps YUM!

Sunday:
Potato Basil Frittata

8 tablespoons (1 stick) unsalted butter, divided
2 cups peeled and ½-inch diced boiling potatoes (4 potatoes)
8 extra-large eggs
15 ounces ricotta cheese
¾ pound Gruyere cheese, grated
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
¾ cup chopped fresh basil leaves
1/3 cup flour
¾ teaspoon baking powder

Melt 3 tablespoons of butter in a 10-inch ovenproof omelet pan over medium-low heat. Add the potatoes and fry them until cooked through, turning often, about 10 to 15 minutes. Melt the remaining 5 tablespoons of butter in a small dish in the microwave.

Meanwhile, whisk the eggs, then stir in the ricotta, Gruyere, melted butter, salt, pepper, and basil. Sprinkle on the flour and baking powder and stir into the egg mixture.

Pour the egg mixture over the potatoes and place the pan in the center of the oven. Bake the frittata until it is browned and puffed, about 50 minutes to 1 hour. It will be rounded and firm in the middle and a knife inserted in the frittata should come out clean. Serve hot.