DINNER IDEAS – WEEK 3

Here are the recipes for Dinner This Week – Week 3. Please note that these recipes are just guidelines and are not meant to be followed precisely. Adjust seasoning and measurement to your preference.

MONDAY – BEEF ENCHILADAS
Ingredients
1 Tbsp oil
2 lbs. ground beef
1 onion, diced
6 garlic cloves, minced
2 tsp tomato bouillon
1 tsp beef bouillon
19 oz red enchilada sauce, warmed
2 cups shredded cheese or more
10-12 flour or corn tortillas

Seasoning:
1 Tbsp salt
1 tsp black pepper
2 tsp garlic powder
2 tsp onion powder
2 tsp smoked paprika
2 tsp chili powder
1 tsp cumin
1 tsp dried oregano

Place ingredients into a bowl and mix.

Toppings:
Diced onion, crema/sour cream, cilantro, hot sauce

Directions:
1. Into a skillet on medium high heat add the oil. Brown the ground beef and break it apart as it cooks. Once beef is no longer pink, add the onion and garlic. Cook for 4 minutes. Add half the seasoning, tomato bouillon and beef bouillon, stir to combine. Cook for a few minutes.
2. Turn the heat off and add 1 cup enchilada sauce, 1 cup cheese and stir to combine.
3. Preheat oven to 375F. Pour ½ cup of the enchilada sauce to the bottom of a baking dish. Warm the tortillas and add about 2 tablespoons of the beef mixture and some cheese. Roll the tortillas and place seam side down into the baking dish, repeat with the rest of the tortillas.
4. Top with some of the beef mixture, the rest of the enchilada sauce and cheese. Bake in the oven for about 15 minutes or until the cheese has melted. Once done, let cool for a few minutes and add desired toppings.

Zucchini, red bell pepper and corn: cut zucchini into cubes and bell peppers into strips. Into a skillet add some oil and diced onion. Cook for a few minutes then add some minced garlic. Add the zucchini, red bell peppers and corn. Add some seasoning (from above). Cook until it reaches your desired texture.

TUESDAY – JAMAICAN-INSPIRED CURRY SHRIMP
Ingredients:
1 Tbsp oil
2 lbs shrimp, peeled and deveined
Juice from 1 lemon
2 tsp salt, divided
2 tsp turmeric, divided
2 tsp garlic powder, divided
2 tsp onion powder, divided
2 tsp black pepper
2 Tbsp curry powder, divided
Few sprigs fresh thyme
Bell peppers, cut into strips
1 onion, sliced
6 garlic cloves, minced
¾ cup chicken broth
¾ cup coconut milk

Directions:
1. Into a bowl add the shrimp, lemon juice, 1 tsp each salt, turmeric, garlic powder, onion powder, black pepper, 2 tsp curry powder, half the minced garlic and thyme sprigs.
2. Add 1 tbsp oil and 1 tbsp curry powder, cook for 20 seconds and add the bell peppers, onion and cook for a few minutes. Add the remainder of the garlic, sprigs and the remainder of the seasoning. Stir and add the broth, coconut milk and stir. Add the shrimp and let it submerge. Cook for 5 minutes depending on the size of the shrimp.
3. Serve with rice and hot sauce.

WEDNESDAY – CHICKEN LO MEIN
Ingredients:
For the chicken:
1.5 lbs chicken breast, sliced thinly
2 tsp soy sauce
1 tsp Shaoxing wine
1 tsp each: garlic powder, ginger powder, white pepper and corn starch

Combine ingredients and set aside.

Sauce:
2 Tbsp soy sauce
2 Tbsp oyster sauce
1 Tbsp dark soy sauce
½ tsp white pepper
1 tsp sugar
1 tsp cornstarch
½ cup chicken broth

Veggies of choice, I used carrots, onion, bell peppers, green onion and celery.
12 oz lo mein noodles or noodles of choice, cook per directions

Directions:
1. Add some oil into a wok and add the chicken. Cook until completely done about 4-5 minutes. Transfer to a plate and add a bit more oil into the wok. Add the onion, carrots and celery cook for a few minutes. Add bell peppers, green onion and garlic. Cook for a few more minutes.
2. Add the noodles, chicken and sauce. Toss to combine. Remove from heat and drizzle with sesame oil.

THURSDAY – CHICKEN VESUVIO
Recipe inspired by https://cooking.nytimes.com/recipes/1020527-chicken-vesuvio

FRIDAY – SAUSAGE WITH PASTA
Recipe inspired by https://jawnsicooked.com/dinner/spicy-italian-sausage-pasta/