Cheesy Garlic-Herb Bread

Recipe by Our Best Bites

1 loaf (16-24-oz.) crusty bread (we recommend sourdough)
8 oz. mozzarella*
1 of the following toppings:
–1/2 c. pesto
–1/2 c. extra-virgin olive oil mixed with 3-4 cloves pressed garlic (allow to stand for at least an hour before brushing onto the bread)
–1/2 c. extra virgin olive oil mixed with 3-4 cloves pressed garlic and 3 tablespoons chopped fresh rosemary
–1/2 c. butter mixed with 3 tablespoons Garlic Bread Seasoning
–1/2 c. butter mixed with 2 cloves pressed garlic, 1 tablespoon each fresh, chopped basil, rosemary, and parsley

*If you want to lighten things up a little, you can leave out the cheese and sprinkle to top of the bread with kosher salt and a little freshly ground black pepper.

Preheat oven to 350. Line a baking sheet with aluminum foil. Slice bread into 1 1/2″ slices, not cutting through to the bottom. Rotate the loaf 90 degrees and slice the bread again every 1 1/2″ so you have 1 1/2″ pieces that are still attached to the bottom of the bread.

Place the loaf on the prepared baking sheet. Gently spread the desired filling into the cracks. Gently stuff the cheese into the cracks (you can just put the cheese going in one direction rather than on all four sides of each piece). Brush a little of the remaining filling on top of the loaf and sprinkle with a little remaining cheese.  Bake at 350 for 15-20 minutes or until the bread is toasted on top and the cheese is melted. Allow to stand a few minutes before serving.

Rockin' Roll: Low-Cal BLT Sandwich (Fitness magazine)

Makes: 4 servings

Prep time: 10 minutes

Cook time: 3 minutes

Ingredients

 
4 split-top whole wheat hot-dog buns
1/4 cup fat-free mayonnaise
2 teaspoons red wine vinegar
4 large romaine lettuce leaves, washed and chopped
2 medium red heirloom tomatoes, diced
1 Hass avocado, pitted, peeled, and diced
1/2 cup real bacon bits, such as Hormel
Salt
Freshly ground black pepper

Directions

1. In a toaster oven, toast both sides of buns.

2. In a large bowl, combine mayonnaise and red wine vinegar with a whisk. Fold in lettuce, tomatoes, avocado, and bacon. Season with salt and black pepper to taste.

3. Divide the mixture among the buns; serve immediately.

Nutrition facts per roll: 245 calories, 13g protein, 29g carbohydrate, 10g fat (2g saturated), 5g fiber

Grilled Curried Shrimp with Mango Couscous (Fitness magazine)

Prep time: 10 minutes     Cook time: 10 minutes    Makes: 4 servings

Ingredients

 
1 cup whole wheat couscous
1 mango, peeled and diced
1 teaspoon finely diced jalapeno pepper
1 tablespoon plus 1 teaspoon freshly squeezed lime juice
1/4 cup chopped cilantro
Salt
Freshly ground black pepper
2 tablespoons red curry paste
2 teaspoons vegetable oil
1 tablespoon plus 1/2 teaspoon finely minced garlic
3/4 pound shrimp, cleaned and shelled, tails on
1 7-ounce container 2 percent Greek yogurt
1 teaspoon grated ginger
Lime wedges (optional)

Directions

 
1. Cook couscous according to package directions. Combine with mango, jalapeno pepper, 1 teaspoon of the lime juice, and half the cilantro. Season to taste with salt and black pepper.
2. In a large bowl, whisk together red curry paste, vegetable oil, 1 tablespoon of the garlic, and remaining lime juice. Add shrimp; toss to coat.
3. Mix together yogurt, ginger, and remaining cilantro and garlic in a small bowl. Season to taste with black pepper.
4. Heat a grill to medium high. Grill shrimp until just cooked through, about 2 minutes per side.
5. Arrange shrimp and couscous on a platter and serve with the yogurt sauce. Garnish with lime wedges if desired.

Nutrition facts per serving: 405 calories, 31g protein, 60g carbohydrate, 6g fat (1.2g saturated), 9g fiber

Elote: Mexican Style Corn on the Cob

Recipe by Our Best Bites

4 ears corn
3 T mayo
2 T sour cream
1/4-1/2 t lime zest
1/2 t fresh lime juice
1/8- 1/4 t cayenne pepper (optional)
1/4 t chili powder
tiny pinch kosher salt
1 C crumbled Cotija Cheese* (use fresh parmesan or queso fresco if you can’t find Cotija)

Cook corn by method of choice (click here for grilling instructions).  While it’s cooking, combine mayo, sour cream, lime zest, lime juice, chili powder, and pinch of salt.  Store in the fridge until ready to use.  (For even better results make the sauce ahead of time).

Grate Cotija cheese with a fine-hole cheese grater and place on a plate.

When corn is finished cooking, immediately spread sauce all over it and then roll corn cob in grated cheese.  Serve with lime wedges for squeezing and extra chili powder or cayenne sprinkled on top if desired.

Paula Deen's Sloppy Joes

Eli loves this meal. Very simple and easy to make. 

Ingredients

3 pounds ground beef chuck
1 cup sweet onion, chopped
1/2 cup green pepper, chopped
6 tablespoon all-purpose flour
1 jar Paula Deen Collection BBQ Sauce
2 tablespoon Paula Deen Collection Vidalia Onion Steak Sauce
salt and pepper to taste
8 slices of American Cheese
8 Sandwich buns, split and toasted

Directions

Cook ground beef, onion and pepper until beef is no longer red, stirring to break up. Sprinkle flour over beef; stir to blend thoroughly. Add Paula Deen BBQ Sauce and Vidalia Onion Steak Sauce and simmer, stirring often, for 15 to 25 minutes, or until thickened. Salt and pepper to taste. Note: If mixture becomes too thick, just add a little warm water to thin out. To serve, top the toasted buns with a large scoop of the hot sloppy joe mixture and a single slice of cheese. 

Menu Plan May 23/11 - June 6/11

Breakfast:

French Toast Sticks

Oatmeal

Bagels

Cereal

Lunch:

Mac and cheese/fruit/veg

hotdogs/fruit/veg

sandwiches/fruit/veg

leftovers/fruit/veg

quesadillas/veg/fruit

Dinner:

5/23- Penne with sausage and peppers/texas toast/salad

5/24- Paula Deen's sloppy joes/

5/25 - Curried Shrimp/cous cous

5/26 - Aimee'sCrescent Chicken/steamed broccoli/rice

5/27 - Greek style pitas/fruit/potato salad

5/28 - Pizza

5/29 - Date night!

5/30 - BLT Sandwiches/pasta salad/fruit

5/31 - Cookout! Hamburgers/hotdogs

6/1 - Aimee's Sweet and Sour Chicken/rice

6/2 - Joy's lemon dill tilapia/rice

6/3 - Grilled Chicken Skewers/veg/potato salad

6/4 - Taco's/mexican corn on the cob

6/5 - Paula Deen's Smothered Pork Chops/salad

6/6 - Spaghetti/bread/veg

"Menu Plan"

We have family in town so my menu plan is a "little" different this week. Next week I will be posting my usual 2 week plan.

Breakfast:

Muffins

Cereal

Bagels

Bacon and Potato Casserole

Overnight Oven French Toast

Lunch:

Deli Sandwiches

Tuna Sandwiches

Nuggets

Mac and Cheese

Dinner:

Hamburger/hot dogs/mac and Cheese/watermelon

Ranchiladas/Mexican rice/chips and salsa

Crockpot BBQ sandwiches/pasta salad/fruit