Meals for this week

Here's what's on the menu for this week :)

The garlic pasta with squash and veggie patty is an old favorite, the salmon patties with creamed brussels sprouts is a new adventure.

So Easy Salmon Patties

From: http://www.food.com/recipe/so-easy-salmon-patties-433523

This makes 4 patties, and these freeze pretty well.

Ingredients

• 12 ounces skinless boneless salmon ( sold in 6 oz cans or packets)
• 1/2 medium onion, chopped
• 1/2 cup breadcrumbs, seasoned or 1/2 cup breadcrumbs, plain
• 1/4 cup chopped parsley (optional)
• 2 eggs, beaten
• 2 tablespoons unsalted butter
• 3 tablespoons olive oil
• salt
• pepper

Directions

1. Saute onions in 1 TBS olive oil until cooked through but not brown.
2. Drain liquid from the salmon.
3. Combine salmon, sauteed onion, breadcrumbs (parsley if you use plain breadcrumbs), eggs, salt, and pepper.
4. Form mixture into patties.
5. Melt butter and oil in a pan.
6. Brown salmon patties on both sides (about 4-5 minutes per side).
7. Place cooked patties on a paper towel to absorb excess oil.

Spicy Garlic Noodles

From How It All Vegan by Tanya Barnard and Sarah Kramer (p. 83, doubled)

6 cloves fresh garlic, crushed and diced finely
3 Tbsp olive oil
1/2 c water
2 Tbsp Braggs or soy sauce
1 t paprika
1/2 t basil
1/2 t thyme
1/2 t black pepper
1/2 t salt
dash of cayenne if you like

Saute the garlic in oil 2-3 minutes until fragrant and translucent. Then add all other ingredients and turn up the heat to bring to a simmer. Cook at a low simmer, stirring often, for 5-10 minutes or until it thickens nicely. Toss with noodles or pasta of your choice.

We enjoy this regularly with steamed or sauteed zucchini mixed in, and a microwaved Morning Star Tomato Basil veggie burger.

Creamed Brussels Sprouts

Adapted from a card at Publix

Ingredients:
1 lb Brussels sprouts
1/2 onion, finely chopped (or 3 oz shallots)
4 slices bacon, chopped
1/2 c alfredo sauce
1/2 c shredded cheese
salt, pepper, dried thyme to taste

1. Remove ends from sprouts, cut in half, then slice
2. Cook bacon in a large saucepan on medium heat until browned and crispy, then remove and set aside.
3. Cook onion and brussels sprouts in the bacon fat until sprouts are tender.
4. Stir in alfredo sauce, bacon, cheese, and seasonings, mix well and cook until cheese has melted.

Taco Salad

From: http://www.eatingwell.com/recipes/taco_salad.html
From EatingWell:  June/July 2006, EatingWell Serves Two
A super tasty and well rounded meal!A mix of sour cream and salsa makes a great salad dressing.

Ingredients

• 1/2 cup prepared salsa
• 1/4 cup sour cream
• 1 teaspoon oil
• 1 medium onion, chopped finely
• 3 cloves garlic, minced
• 1 pound ground meat
• 2 roma tomatoes, diced
• 1 14-ounce can Black or kidney beans, rinsed
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1/4 cup chopped fresh cilantro
• 8 cups chopped romaine lettuce, or combo romaine and spinach
• 1/2 cup shredded sharp Cheddar cheese (optional)

Preparation

1. Combine salsa and sour cream in a small bowl.
2. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring often, until softened, about 2 minutes. Add meat, salt to taste, and cook, stirring often and crumbling with a wooden spoon, until cooked through, about 5 minutes. 
3. Add tomatoes, beans, cumin and chili powder; cook, stirring, until the tomatoes begin to break down, 2 to 3 minutes. Remove from the heat, stir in cilantro and 1/4 cup of the salsa mixture.
4. Serve with remaining salsa sour cream mixture as salad dressing, or add to lettuce and toss to coat. 
5. To serve, divide the lettuce among 4 plates, top with the meat mixture and sprinkle with cheese if using.

Nutrition

Per serving : 447 Calories; 19 g Fat; 8 g Sat; 5 g Mono; 108 mg Cholesterol; 27 g Carbohydrates; 42 g Protein; 10 g Fiber; 629 mg Sodium; 1126 mg Potassium

Lomo Saltado

From: http://dinnerthendessert.com/peruvian-lomo-saltado-with-cilantro-aji-sauce-and-brown-rice/

Haven't made this one yet but I want to try!

 Ingredients
1 lb sirloin steak cut in thin slices
Salt and pepper for the meat
3 tablespoons vegetable oil
1 small red onion cut in thick slices
3 plum tomatoes cut in thick slices
2 tablespoons soy sauce
3 tablespoons red wine vinegar
⅓ cup beef stock
2 teaspoons cumin
salt and pepper for the cooked meal, before cilantro and fries
½ cup fresh cilantro, coarsely chopped
2 green onions sliced, tip to tail [minus the root]
 2 cups french fries, freshly fried

½ head Iceberg Lettuce, washed, torn and dried
1 whole jalapeno, stem cut off [for less spice, de-seed and de-vein]
½ cup mayonnaise
¼ lemon, juiced
½ head of cilantro leaves
¼ tsp salt

Instructions
To make french fries, peel and cut russet potatoes. Soak them in water for as long as you can. I soaked mine for a couple of hours. This takes the starch out and allows them to be crispier. Drain, dry and fry.

Season the beef with salt and pepper. Add soy sauce, vinegar, beef stock and cumin in a bowl together. Put a pan over very high heat. Add oil and on very high heat cook half the meat, brown on one side, flip over and cook for an additional 2 minutes. Remove meat and repeat with second half.

Stir in the onion and cook for about 2 to 3 minutes. Add the tomatoes and cook for just a minute. The tomatoes should hold their shape. Stir in soy sauce mixture. Add salt and pepper to taste. Turn off the heat, toss with french fries. Add chopped cilantro, green onion and serve with brown rice and aji sauce

To make aji sauce, add the iceberg lettuce, jalapeno, mayonnaise, lemon juice, ½ head of cilantro and ¼ teaspoon salt to the food processor and combine until completely smooth. Let sit for a few hours in the fridge if you can. The sauce will begin to separate after a few days, so don't make too much at once.

Ingredients 1 lb sirloin steak cut in thin slices Salt and pepper for the meat Pepper 3 tablespoons vegetable oil 1 small red onion cut in thick slices 3 plum tomatoes cut in thick slices 2 tablespoons soy sauce 3 tablespoons red wine vinegar ⅓ cup beef stock 2 teaspoons cumin salt and pepper for the cooked meal, before cilantro and fries ½ cup fresh cilantro, coarsely chopped 2 green onions sliced, tip to tail [minus the root] 2 cups french fries, freshly fried ½ head Iceberg Lettuce, washed, torn and dried 1 whole jalapeno, stem cut off [for less spice, de-seed and de-vein] ½ cup mayonnaise ¼ lemon, juiced ½ head of cilantro leaves ¼ tsp salt Instructions To make french fries, peel and cut russet potatoes. Soak them in water for as long as you can. I soaked mine for a couple of hours. This takes the starch out and allows them to be crispier. Drain, dry and fry. Season the beef with salt and pepper. Add soy sauce, vinegar, beef stock and cumin in a bowl together. Put a pan over very high heat. Add oil and on very high heat cook half the meat, brown on one side, flip over and cook for an additional 2 minutes. Remove meat and repeat with second half. Stir in the onion and cook for about 2 to 3 minutes. Add the tomatoes and cook for just a minute. The tomatoes should hold their shape. Stir in soy sauce mixture. Add salt and pepper to taste Turn off the heat, toss with french fries Add chopped cilantro, green onion and serve with brown rice and aji sauce To make aji sauce, add the iceberg lettuce, jalapeno, mayonnaise, lemon juice, ½ head of cilantro and ¼ teaspoon salt to the food processor and combine until completely smooth. Let sit for a few hours in the fridge if you can. The sauce will begin to separate after a few days, so don't make too much at once

Read more at: El Pollo Inka’s Peruvian Lomo Saltado (Copycat) http://dinnerthendessert.com/peruvian-lomo-saltado-with-cilantro-aji-sauce-and-brown-rice/

Ingredients 1 lb sirloin steak cut in thin slices Salt and pepper for the meat Pepper 3 tablespoons vegetable oil 1 small red onion cut in thick slices 3 plum tomatoes cut in thick slices 2 tablespoons soy sauce 3 tablespoons red wine vinegar ⅓ cup beef stock 2 teaspoons cumin salt and pepper for the cooked meal, before cilantro and fries ½ cup fresh cilantro, coarsely chopped 2 green onions sliced, tip to tail [minus the root] 2 cups french fries, freshly fried ½ head Iceberg Lettuce, washed, torn and dried 1 whole jalapeno, stem cut off [for less spice, de-seed and de-vein] ½ cup mayonnaise ¼ lemon, juiced ½ head of cilantro leaves ¼ tsp salt Instructions To make french fries, peel and cut russet potatoes. Soak them in water for as long as you can. I soaked mine for a couple of hours. This takes the starch out and allows them to be crispier. Drain, dry and fry. Season the beef with salt and pepper. Add soy sauce, vinegar, beef stock and cumin in a bowl together. Put a pan over very high heat. Add oil and on very high heat cook half the meat, brown on one side, flip over and cook for an additional 2 minutes. Remove meat and repeat with second half. Stir in the onion and cook for about 2 to 3 minutes. Add the tomatoes and cook for just a minute. The tomatoes should hold their shape. Stir in soy sauce mixture. Add salt and pepper to taste Turn off the heat, toss with french fries Add chopped cilantro, green onion and serve with brown rice and aji sauce To make aji sauce, add the iceberg lettuce, jalapeno, mayonnaise, lemon juice, ½ head of cilantro and ¼ teaspoon salt to the food processor and combine until completely smooth. Let sit for a few hours in the fridge if you can. The sauce will begin to separate after a few days, so don't make too much at once.

Read more at: El Pollo Inka’s Peruvian Lomo Saltado (Copycat) http://dinnerthendessert.com/peruvian-lomo-saltado-with-cilantro-aji-sauce-and-brown-rice/

Ingredients 1 lb sirloin steak cut in thin slices Salt and pepper for the meat Pepper 3 tablespoons vegetable oil 1 small red onion cut in thick slices 3 plum tomatoes cut in thick slices 2 tablespoons soy sauce 3 tablespoons red wine vinegar ⅓ cup beef stock 2 teaspoons cumin salt and pepper for the cooked meal, before cilantro and fries ½ cup fresh cilantro, coarsely chopped 2 green onions sliced, tip to tail [minus the root] 2 cups french fries, freshly fried ½ head Iceberg Lettuce, washed, torn and dried 1 whole jalapeno, stem cut off [for less spice, de-seed and de-vein] ½ cup mayonnaise ¼ lemon, juiced ½ head of cilantro leaves ¼ tsp salt Instructions To make french fries, peel and cut russet potatoes. Soak them in water for as long as you can. I soaked mine for a couple of hours. This takes the starch out and allows them to be crispier. Drain, dry and fry. Season the beef with salt and pepper. Add soy sauce, vinegar, beef stock and cumin in a bowl together. Put a pan over very high heat. Add oil and on very high heat cook half the meat, brown on one side, flip over and cook for an additional 2 minutes. Remove meat and repeat with second half. Stir in the onion and cook for about 2 to 3 minutes. Add the tomatoes and cook for just a minute. The tomatoes should hold their shape. Stir in soy sauce mixture. Add salt and pepper to taste Turn off the heat, toss with french fries Add chopped cilantro, green onion and serve with brown rice and aji sauce To make aji sauce, add the iceberg lettuce, jalapeno, mayonnaise, lemon juice, ½ head of cilantro and ¼ teaspoon salt to the food processor and combine until completely smooth. Let sit for a few hours in the fridge if you can. The sauce will begin to separate after a few days, so don't make too much at once.

Read more at: El Pollo Inka’s Peruvian Lomo Saltado (Copycat) http://dinnerthendessert.com/peruvian-lomo-saltado-with-cilantro-aji-sauce-and-brown-rice/

Slow Cooker Hawaiian Pork Chops

From: http://lecremedelacrumb.com/2016/02/slow-cooker-hawaiian-pork-chops.html#more-13050

Ingredients

• 2 pounds pork chops (see note)
• ½ cup soy sauce
• ⅓ cup brown sugar
• ¼ cup ketchup
• 1 15-ounce can pineapple slices (including the liquid), divided.
• 3 tablespoons rice vinegar
• 2 teaspoon minced garlic
• ½ cup cold water + 3 tablespoons corn starch
• cooked rice and chopped cilantro for serving

Instructions

1. Whisk together the soy sauce, brown sugar, ketchup, the liquid from the can of pineapple slices (save the pineapple, you'll use it in step 2), rice vinegar, and minced garlic. Whisk together the cold water and corn starch til dissolved. Stir into the sauce mixture.
2. Lightly grease your slow cooker. Pour half of the sauce mixture into the slow cooker. Place pork chops in the slow cooker along with the pineapple slices. Pour the remaining sauce over the top. Cover and cook on high for 3-4 hours or on low 6 hours.
3. Serve pork chops over rice and garnish with chopped cilantro.

Notes

I used 6 thin pork chops. You'll want at least one per person, depending on appetite & size.