Getting Results for Dinner-- Week of 3/14/22

This week’s recipes from MamaLovesFood.com.

MONDAY

Stir Fry on the Fly

Ingredients

• 3 chicken breast cubed and sprinkled with salt and pepper*
• 1 package of frozen vegetables stir fry blend (we get ours at Costco, but you can find them in most grocery store freezer sections near the frozen bags of broccoli and corn.)
• 1 1/2 tablespoon hoisin sauce
• 1 1/2 tablespoon soy sauce
• 1 package quick cooking rice

Instructions

1. Prepare rice per package instructions.
2. While rice is cooking, saute chicken in a large skillet for 2-3 minutes.
3. Add vegetables, hoisin sauce and soy sauce to skillet and stir well.
4. Cook covered for about ten minutes, stirring occasionally.
5. Serve over brown rice while patting yourself on the back for job well done.

TUESDAY

Steak Tostadas

Ingredients

Tostadas

• 4 small steaks (or 4 servings worth of steak)
• 1 teaspoon garlic salt
• ½ teaspoon cumin
• ½ teaspoon paprika
• ½ teaspoon pepper
• 2 cups chopped lettuce
• 1 poblano pepper washed, deseeded and sliced
• ½ cup corn kernels
• 1 cup shredded cheese Mexican blend
• ½ cup canned black beans rinsed drained
• ½ red onion thinly sliced
• 1 cup cherry tomatoes sliced in half or quarters
• 4 tostada shells corn

Dressing

• ½ avocado
• 1 clove of garlic
• ½ teaspoon salt
• ½ teaspoon pepper
• ¼ cup olive oil
• juice of one lime
• 1 tablespoon cilantro
• ¼ cup sour cream

Garnish

• queso fresco
• fresh cilantro
• diced or sliced avocado

Instructions

1. Whisk together the garlic salt, cumin, paprika and pepper. Season steaks and cook on the grill or in a skillet over medium-high heat until done to your likeness. Set aside to rest.
2. While the steaks are resting, place one tostada on each plate.
3. Top each tostado evenly with the lettuce, poblano pepper, corn, black beans, shredded cheese, red onion and tomatoes among the 4 salads.
4. Combine dressing ingredients together in a food processor or blender and blend until smooth.
5. Thinly slice each steak and place on top of each tostada. Top with dressing and desired garnishes.

WEDNESDAY

Cranberry Vinaigrette Dressing

Ingredients

• ½ cup cranberry juice
• ¼ cup olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon lime juice fresh
• ½ tablespoon dijon mustard
• ½ clove garlic fresh
• ¼ teaspoon salt
• ½ teaspoon cracked black pepper

Instructions

1. Add ingredients to a bowl, jar, carafe, or other vessel.
2. Whisk, blend, or cover and shake vigorously.
3. Enjoy on your favorite salads or as a delicious marinade.
4. Store covered in the refrigerator.

THURSDAY

Upside Down Pizza

Ingredients

• 1 pound Italian sausage or other ground meat
• 1 small yellow onion diced
• 1 green bell pepper chopped
• 1 cup mini pepperonis (5 ounce package)
• 1 tablespoon Italian seasoning
• 1 jar spaghetti sauce (24 ounces)
• 1 ½ cups shredded mozzarella
• 1 cup flour all purpose
• 2 large eggs room temperature
• 1 cup milk
• 1 tablespoon olive oil
• ½ teaspoon salt

Instructions

1. Cook the Italian sausage, onion and bell pepper in a large skillet over medium high heat until sausage is cooked through completely and vegetables have started to soften. Drain grease, if necessary.
2. Add the mini pepperonis and Italian seasoning and cook for another minute or two.
3. Stir in the spaghetti sauce and allow to simmer for several minutes.
4. Spread the meat mixture into the bottom of a 9x13 inch casserole dish, then sprinkle the shredded mozzarella evenly over the top.
5. In a medium sized bowl, whisk together the flour, eggs, milk, vegetable oil and salt, then pour evenly over the top of the cheese.
6. Bake at 400°F for 25 to 30 minutes, until dish is bubbly and the crust has puffed up and started to brown.
7. Allow to rest for several minutes before serving.

FRIDAY

Almond Bear Claws

Ingredients

• 4 ounces almond paste
• ¼ cup butter unsalted
• ¼ cup granulated sugar
• 1 egg lightly beaten, divided in two
• 1 tablespoon all purpose flour
• 1 sheet puff pastry thawed
• ¼ cup sliced almonds
• 2 teaspoons coarse sugar

Instructions

1. Break up the almond paste into smaller chunks and place into a food processor along with the granulated butter and sugar.
2. Pulse until chopped fine. Add in half of the beaten egg and flour, process until smooth.
3. Lay the puff pastry out onto a lined baking sheet. Spread the almond paste mixture over half of the puff pastry sheet, leaving about an inch around the edges.
4. Fold the unfilled half of the pastry over the filling, crimp the edges together and roll the edge under the bottom seam to make sure it is sealed.
5. Make 4 cuts about ¾ of the way through the pastry to form the “claw” (it will make 5 “fingers”).
6. Fan out the pastry slightly to separate the “fingers”. Brush with the remaining egg all over and sprinkle the top with sliced almonds and coarse sugar.
7. Bake at 400°F for 16-18 minutes until golden brown. Allow to cool at least a few minutes before serving.