Below, find the assortment of all of Ellie's Meal of the Week recipes from the 2009 season. From asparagus through apples, each week Ellie provided a new recipe to try. Each used the freshest in-season produce available, and if you purchased the ingredients at the same time you picked up the recipe at the market, you got a discount on the works! Cross one "to-do" off your list each week and let Ellie provide a fresh, healthy meal for your family!
Ingredients:
Layer ingredients in crockpot starting with cabbage wedges, kielbasa, apples, then potatoes. Whisk together water, sugar, olive oil, salt, and pepper. Pour over contents of crockpot. Cook in slow cooker on low for 6-8 hours. Can also add sliced onion. Yield: 4 servings.
Ingredients:
Preheat oven to 400 degrees. Cut squash in half lengthwise; discard seeds. Place squash, covered with saran wrap, in microwave. Microwave for 5-8 minutes, or until fork pokes easily into meat of squash. Meanwhile, cook beef with onion, apple and garlic in a skillet over medium heat until meat is no longer pink and onion is tender. Sprinkle flour evenly over meat mixture; stir in to blend. Gradually stir in soy sauce and wine. Bring to a boil; cook and stir until slightly thickened. Remove from heat. Fill each squash half with an equal amount of meat mixture. Place in oven and bake 15 minutes. Sprinkle cheese over meat mixture. Bake 5 minutes longer. Yield: 4 servings.
Ingredients:
Place sweet potato in a small saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until almost tender. Drain and set aside. Drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine the butter, brown sugar, and reserved juice. Place the ham, squash, apples, sweet potato and pineapple in a large resealable plastic bag; add the juice mixture. Seal bag and turn to coat; refrigerate for 1 hour.
Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the ham, sweet potat, squash, apples, and pineapple. Grill, covered, over medium heat for 15-20 minutes or until apples are tender, turning occasionally. Yield: 8 kabobs.
Ingredients:
Mix can of soup and soup mix in bottom of crockpot. Add roast; season with salt and pepper to taste. Add all of the other vegetables in the crockpot. Cover and cook on low heat 6-8 hours, or high heat for 4. Serve with a crusty loaf of bread and enjoy! Serves 4.
Ingredients:
Season chicken breasts with spices, to taste. Heat olive oil in pan. When hot, add chicken and cook until no longer pink, flippingi partway through cooking. Combine remaining ingredients in a small bowl and mix well. Spoon salsa over chicken breasts and serve. Serves 4.
Ingredients:
In a large skillet, saute peppers and onions in oil until tender; remove from pan and keep warm. In a smallbowl, combine the sour cream, cumin, and garlic; cover and refrigerate until serving. Combine salt, pepper and chili powder; sprinkle over chicken. Grill chicken, covered, over medium heat for a few minutes, stirring, until no longer pink. Add peppers and onions back into meat and serve in warmed flour tortillas with sour cream mixture.
Ingredients:
In a large slow cooker, combine first 12 ingredients. Place chicken on top; sprinkle with seasoned salt. Cover and cook on low heat for 6-7 hours, or on high heat for 3-4 hours. Stir in pasta sauce. If desired, serve with Spinach Garlic Bread from your favorite market, Hollabaugh Brothers! Serves 4.
Ingredients:
In a large saucepan, heat olive oil over medium heat. Add garlic and onions and cook, stirring often, until softened, about 6-7 minutes. Add eggplant; stir until coated with oil. Add peppers; stir to combine. Cover and cook for 10 minutes, stirring occasionally to keep vegetables from sticking. Add tomatoes, zucchini, and herbs; mix well. Cover and cook over low heat about 15 minutes, or until eggplant and squash are tender but not too soft. Serves 4.
Ingredients:
Cut tops off of peppers, discarding stems and seeds, chopping useable pepper. Combine sausage or ground beef with rice, feta cheese, onion, garlic, tomato, parsley, salt, and seasonings. Stir in chopped pepper. Fold in 1 cup of the spaghetti sauce. Stuff the peppers with this mixture. Pour remaining spaghetti sauce into bottom of a crockpot. Place peppers on spaghetti sauce and cook in crockpot for 4 to 5 hours or until the peppers are tender. Serve with loaf of Hollabaugh’s Spinach Garlic Bread!!! (Bread optional, of course!) Serves 4-5.
Ingredients:
Cook pasta in boiling, salted water according to package. Cut corn from cob; add to pasta last two minutes of cooking. Drain; rinse with cold water. Meanwhile, sprinkle chicken with 1 tsp. chili powder and 1/4 tsp. each salt and pepper. In skillet, cook chicken in 1 tablespoon hot oil over medium heat 8-10 minutes or until chicken is no longer pink, turning once.
For dressing, combine remaining oil, remaining 1/2 tsp. chili powder, and lime juice. Divide pasta mixture among four plates. Add tomato slices and chicken. Drizzle with dressing. Serves 4.
Ingredients:
Preheat oven to 350 degrees. Cut zucchini in half long-ways, seed. Cut off about an inch from each end and chop into smaller pieces. Cook pork sausage over medium heat in a skillet. Add onion, mushroom, and zucchini pieces to the pork while it's cooking; drain. Meanwhile, prepare the Stove Top stuffing mix as directed on the box. When the pork and veggie mixture is cooked, mix it into the stuffing mix; add 1/2 c. cheese and stir. Spoon mixture into cavities of the zucchini. Cover and bake for about 30 minutes. Remove foil and sprinkle remaining cheese on top. Cook for 5-10 minutes longer until cheese is melted and zucchini is cooked through. Serves 4.
Ingredients:
For each bundle, place two fillets on a double thickness of foil; sprinkle with lemon-pepper. Top with lemon slices, zucchini, squash, and tomatoes. Sprinkle with dill and basil. Fold the foil around the fish and seal tightly. Place on a cookie sheet. Bake at 425 for 15-20 minutes or until fish flakes easily with a fork. Serves 4.
Ingredients:
In a large, non-stick skillet, heat the oil over medium-high heat; lower heat to medium. Lightly sprinkle chops w/ salt & pepper. Cook chops in hot oil for 5 minutes, turning once. Add apricots, honey, and garlic to chops in skillet. Cover and cook 5-7 minutes or until apricots are tender and pork is to desired doneness in center.
Meanwhile, in a microwave-safe dish, combine beans and 1/4 c. water. Cook, covered, on high power 6 minutes, stirring once. Drain. To serve, spoon cooking juices from skillet over pork, apricots, and beans. Serves 4.
Ingredients:
Preheat oven to 350 degrees. Lightly grease a medium casserole dish. Brown the ground beef in a skillet over medium heat with the onion and green pepper. About five minutes before the meat is cooked through, add the zucchini. Add the tomatoes when the meat is cooked through; season with salt, pepper, and Italian seasoning and stir. Transfer contents to the casserole dish and top with cheese. Bake 25 minutes or until cheese is melted and bubbly. Serves 4.
Ingredients:
Cook spaghetti according to package directions. Meanwhile, in a skillet, saute mushrooms and pepperoni in butter until mushrooms are tender. Stir in spinach, basil, and lemon juice. Cook and stir for 2 minutes or until spinach is wilted. Drain spaghetti. Toss with pepperoni mixture and add 3 T. parmesan cheese. Sprinkle with remaining cheese. Serves 4.
Ingredients:
Discard seasoning packet from ramen noodles. Break noodles into small pieces. In a small skillet, sauté noodles and walnuts in butter for 8-10 minutes or until golden; cool.
For dressing, in a jar with a tight-fitting lid, combine the oil, sugar, vinegar, and soy sauce; shake well. Just before serving combine the spring mix, onions, strawberries, and noodle mixture in a large bowl. Drizzle with dressing and toss gently. Serves 3-4.
Ingredients:
In a large skillet, sauté the spinach, mushrooms, onions, and pecans in oil until mushrooms are tender. Set aside and keep warm.
Heat grill, coating rack with cooking spray before starting. Sprinkle chicken with seasoning*; grill, covered, over medium heat for 4-5 minutes on each side or until juices run clear.
Top with cheese. Cover and grill 2-3 minutes longer or until cheese is melted. To serve, top each chicken breast with reserved spinach mixture. Serves 4.
Ingredients:
Cook fettuccine according to package directions. Meanwhile, in a large skillet, sauté the asparagus, onion, and garlic in butter until tender. Add remaining ingredients. Cook and stir over medium heat for 5 minutes or until cheese is melted and sauce is blended. Drain fettuccine; toss with asparagus mixture. Serves 4.
Ingredients:
Preheat a large skillet over medium-high heat w/ 2 T. of the EVOO. Season chicken liberally with half of the thyme and salt and pepper, then add to the hot skillet. Cook chicken till cooked through. Remove chicken to a plate and cover it with foil to keep warm.
Add remaining tablespoon of EVOO and the 2 T. of butter to the skillet. Add the sliced potatoes, the remaining half of the thyme, salt, and pepper and cook until lightly browned, about 5 minutes. Add the sliced onions and continue to cook for 3 minutes, stirring occasionally.
Add the wine, mustard, and chicken stock and bring up to a bubble, then add the asparagus and continue to cook for 4 to 5 minutes until the asparagus and potatoes are both tender. Add parsley and stir to combine. Serve the chicken breasts on top of the potatoes and asparagus.
Ingredients:
In a large skillet, stir-fry the beef, onion, garlic, salt, and pepper in oil for 3-5 minutes; remove and keep warm.
In the same pan, stir-fry the asparagus and mushrooms in butter until asparagus is tender. Return beef mixture to the pan. Stir in soy sauce and lemon juice; heat through. Serve with rice. Serves 4.
Ingredients:
Separate crescent dough into eight triangles; place in an un-greased 9" pie pan with points toward center. Press onto the bottom and up sides to form a crust; seal perforations. Spread with mustard and set aside.
In a large skillet, saute the asparagus, onion, and mushrooms in butter until asparagus is crisp-tender. In a large bowl, combine the remaining ingredients; stir in asparagus mixture and pour into the crust.
Bake at 375 for 25-30 minutes or until a knife inserted near the edge comes out clean. Let stand for 5 minutes before cutting. Serves 6.
Ingredients:
If the asparagus spears are thick, cook them in boiling water for 2 minutes; drain. Place the asparagus in a greased 9x9 baking dish. Heat oil in a skillet over medium heat; add chicken and brown on both sides; season with salt and pepper. Arrange the chicken over asparagus. In a bowl, mix soup, mayo, and lemon juice. Pour over chicken. Cover and bake at 375 for 40 minutes, or until chicken is tender and juices run clear. Sprinkle dish with cheese and let stand for 5 minutes before serving.
