Tuesday: Oregano Beef Keftas, Couscous, Salad

Wednesday: Gallo Pinto (Rice & Bean Tortillas)

Thursday: Jamaican Jerk Chicken, Rice, Veggies

Friday: Old Fashioned Baked Beans, Salad

Saturday: Baked Salmon, Pasta, Veggies

Sunday: Leftovers

Oregano Beef Keftas:  

3 cloves garlic, minced

1 small onion, minced

1/4 cup dry bread crumbs

2 tbsp. chopped fresh oregano (can use dried)

1 tbsp. Dijon mustard

1 tsp. each ground cinnamon and ground cumin

1 lb. lean ground beef

In a large bowl, mix together garlic, onion, bread crumbs, oregano, 2 tbsp. water, mustard, cinnamon and cumin.  Mix in beef.  Divide into 8 portions; shape each around 8-inch metal or soaked wooden skewer, pressing to from sausage-shaped oval.  Place on greased grill over medium-high heat and cook, turning twice, until meat thermometer reads 160F, about 7 mins. (or saute in oil in a pan on the stove on medium heat).  

Gallo Pinto: 

1 onion, chopped

3 cloves garlic, finely chopped

3/4 cup rice

1/2 lb. pinto beans, cooked

2 tbsp. cilantro/coriander, finely chopped

1/2 tsp. chili powder

1 cup plain yogurt

Salsa

8-12 flour tortillas

2 cups water

1 tomato, sliced

Oil

Salt

In a saucepan with a lid, start by frying the onion and garlic in the oil until soft.  Now add the rice and stir for a minute or so before adding the water.  Cover and bring to a boil, and then lower the heat and simmer for 15-20 mins., or until the rice is cooked.  When the rice is nearly ready, put in the cooked pinto beans and let them heat through with the rice.  Now scatter in the cilantro/coriander and chili powder and stir well.  Cook for a couple of minutes.  Garnish with the sliced tomato before serving with warm tortillas, yogurt and salsa.

Jamaican Jerk Chicken: 

1/4 cup Olive oil 

1/4 cup Soy sauce 

3/4 cup White Vinegar 

3/4 cup Orange juice 

3 tbsp. Lime juice 

1 cup Onion finely chopped

2 tbsp. minced garlic 

4 to 6 chicken breasts 

Jamaican Jerk spice (I purchased this from Epicure!)

In a large bowl, combine all of the ingredients. Cover and marinate for at least 1 hour, longer if possible.  Remove the chicken from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade. Bring the leftover marinade to a boil and serve on the side for dipping. Or, cook in the oven at 425F for about 30 mins. or until done.  

Old Fashioned Baked Beans: 

2 lbs. dried beans

1 medium onion, sliced

1/4 cup ketchup

1 tsp. mustard

1/4 cup brown sugar

1/2 lb. bacon, sliced (I like turkey bacon)

1/2 cup Molasses

Wash beans and add enough water to come to 2 inches above the beans.  Boil until tender, put in deep casserole dish and mix other ingredients into the beans and bake until crisp and brown.  Serve piping hot or add all ingredients into a crockpot and cook on low for 3-4 hours.

Baked Salmon: 

2 salmon fillets

1 cup of spinach, chopped

1/2 cup sliced mushrooms

1 medium tomato, chopped

1/3 cup Italian dressing

Place salmon fillets, skin sides down, in 13x9 inch baking dish sprayed with oil.  Mix remaining ingredients until well blended; spoon over salmon.  Baked at 375F for 25-30 mins. or until salmon flakes easily when tested with fork.

Let me know if you try any of these recipes, and what your results are!  :)  Happy Cooking!