Sunday, March 10, 2013

Sunday Supper Series #2

My second week of meal planning and recipes are ready!
March 11-17
Monday - Homestyle Chicken Dinner
Tuesday - Lima Beans and Ham Bone
Wednesday - Left Overs or Take Out
Thursday - Fancy Franks and Beans
Friday - Salmon Over Roasted Asparagus and Lemon Caper Sauce
Saturday - Left Overs or Take Out
Sunday (St. Patrick's Day) - Corned Beef and Cabbage

Home-Style Chicken Dinner

2 tsp dried basil

1 tsp Seasoned Salt

½ tsp garlic powder

½ tsp pepper

2 Tbs olive oil

4 boneless skinless chicken breast

6 small new potatoes cut in quarters

2 med sweet potatoes peeled and cut in bite size pieces

1 green bell pepper cut in bite size pieces

3 Roma tomatoes cut in quarters


Preheat oven 400 F

Spray 9x13 baking dish

In a small bowl mix first 5 ingredients

Spread a small amount of mixture on chicken breasts

Toss the remaining mixture with vegetables

Spread coated vegetables in bottom of dish and place chicken on top.

Bake uncovered 45-50 minutes

Lima Beans and Ham Bone


1 lb frozen lima beans

Ham bone with plenty of meat or 2 ham hocks


Place ham bone in soup pot and fill with water and inch or two over the bone

Bring to a boil and add beans reduce and simmer at least two hours

Serve with hot buttered cornbread

Fancy Franks and Beans


½ lb ground beef

½ lb kielbasa cut in ¼ inch slices

2 tsp vegetable oil

1 can (28 oz) baked beans with onion, and brown sugar

1 can (15 oz) black beans

1 tsp garlic powder

1 tsp Worcestershire sauce


1. Heat oil in an extra deep 12 inch skillet over medium heat.  Add the beef and cook, stirring often, until the meat is crumbled and half browned.  Add the sausage pieces and cook stirring often, until the beef and sausages have completely browned 7-8 minutes


2. Add the baked beans with their liquid (remove and discard any large pieces of pork).  Rinse and drain the black beans and add them to the skillet.   Add the garlic powder and Worcestershire sauce.  Stir to combine, gently so as not to break up the beans.  Bring the mixture just to a boil and then reduce the heat to low.  Simmer for about 5 minutes to combine the flavors.


This recipe is from my favorite cookbook Cheap. Fast. Good! by Beverly Mills and Alicia Ross

Salmon with Roasted Asparagus and Lemon-Caper Sauce


2 Tbs fresh lemon juice

2 Tbs minced red onion

1 Tbs olive oil

1 Tbs drained capers chopped

1 tsp fresh chopped thyme

½ tsp grated lemon peel

1 lb skinless salmon fillet

1 lb asparagus

1 Tbs olive oil


1. Wisk together first 6 ingredients in a small bowl to blend.  Season sauce with salt and pepper.


2. Preheat oven to 450 F.  Cut three ½ inch deep slips crosswise in top of salmon as if cutting into 4 pieces but do not cut through.


3. Arrange asparagus in even layer on rimmed baking sheet.  Drizzle with olive oil and turn to coat.  Sprinkle with salt and pepper.  Place salmon atop asparagus, sprinkle with salt and pepper.


4. Roast until salmon is just opaque in center, about 20 minutes


5. Transfer asparagus and salmon to platter.  Spoon sauce over salmon.  Cut into 4 pieces along slits and serve.


Recipe from Gourmet Magazine February 2001

Corned Beef and Cabbage


3 lbs corned beef with season packet

10 small red potatoes cut into quarters

5 carrots peeled and cut into 3 inch pieces

1 large green cabbage cut into small wedges


1. Place corned beef in Dutch oven or large soup pot and cover with water. Add the spice packet.  Cover and bring to a boil, then reduce to a simmer.  Simmer approximately 50 minutes per pound until tender (about 2 ½ hours)

2. Add potatoes and carrots and continue cooking for 20 minutes

3. Add cabbage and cook an additional 15 minutes

4. Remove beef and let rest for 15 minutes

5. Place vegetables in a bowl and cover.  Add as much broth (liquid from pot) as you want.  Slice meat across the grain and serve

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