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Rachel Ray Recipes meal plan for Brookshires in Arkansas

Last week's meal plan

Meal plan for Brookshires in Arkansas starting on February 23rd, 2012

Meal plan


February 23rd, 2012 - Spicy Spanish Mini Meat Loaves and Piquillo Pepper Rice


Click here for directions for Spicy Spanish Mini Meat Loaves and Piquillo Pepper Rice

3 cups chicken broth

1 tablespoon unsalted butter

A pinch of saffron

1 1/2 cups long grain rice

1/2 cup jarred Piquillo or roasted red peppers, drained and pureed in a food processor

1 pound ground meat (a mixture of beef, pork and veal)

2 teaspoons sweet smoked paprika

1 cup tomato sauce, divided

1 small onion, finely chopped

1 clove garlic, finely chopped

1/3-1/2 cup breadcrumbs (a couple of shallow handfuls)

1/4 cup grated Manchego or Pecorino Romano cheese (eyeball it)

1/4 cup manzanilla olives with pimentos, chopped

1 large egg, beaten

Salt and freshly ground pepper

2 tablespoons extra virgin olive oil (EVOO)

 


February 24th, 2012 - Lamb Chops with Roasted Vegetables and Spring Pea Risotto


Click here for directions for Lamb Chops with Roasted Vegetables and Spring Pea Risotto

4 cups chicken broth (32 ounces)

5 tablespoons extra virgin olive oil (EVOO), divided

1 small onion, chopped

3 cloves garlic, finely chopped

1 1/2 cups arborio rice

1/2 cup dry white wine

1/2 pound green beans, cut into 1-inch lengths

1 pint grape tomatoes

4 scallions, coarsely chopped

1 tablespoon balsamic vinegar

Salt and pepper

8 lamb rib chops

1 pound frozen green peas, defrosted

1/3 cup fresh mint leaves (a generous handful)

1/3 cup flat leaf parsley (a generous handful)

2/3 cup grated Parmigiano Reggiano cheese (a couple of generous handfuls)

2 tablespoons butter

 


February 25th, 2012 - Log in



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February 26th, 2012 - Log in



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February 27th, 2012 - Log in



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February 29th, 2012 - Smoky Chicken Tortilla Soup


Click here for directions for Smoky Chicken Tortilla Soup

3 cups chicken stock

1 pound chicken tenders

1 bay leaf, fresh if available

1 tablespoon extra-virgin olive oil (EVOO)

4 slices thick, smoky bacon, chopped

1 onion, finely chopped

4 garlic cloves, chopped

2 chipotles in adobo, chopped, plus 2 tablespoons sauce

1 28-ounce can crushed fire-roasted tomatoes

Salt to taste

4 cups corn tortilla chips, lightly crushed

3/4 pound (2 cups) shredded fresh smoked mozzarella or smoked sharp white cheddar cheese

1 lime, cut into wedges

1/2 red onion, chopped

Fresh cilantro, chopped for garnish

 


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