Getting Results for Dinner-- Week of 10/16/23

This week’s recipes from Aboutamom.com.

MONDAY

Garlic Butter

INGREDIENTS

• 1 cup butter room temperature
• 6 cloves garlic finely diced
• ¼ cup parsley chopped
• ½ tsp salt
• ¼ tsp ground black pepper

INSTRUCTIONS

1. Add the softened butter to a bowl. Use a fork and spoon to mash until it is smooth.
2. Add the garlic, parsley, salt, and pepper to the butter.
3. Mix together until the ingredients are evenly distributed and the butter is creamy.

TUESDAY

Easy Bean Dip

INGREDIENTS

• 1 8 oz package cream cheese, softened
• 16 ounce refried beans or 2 cups homemade refried beans
• 2 tablespoons taco seasoning
• 1 clove garlic minced
• 1 cup sour cream
• Green Onions
• 3 cups cheddar cheese or Mexican cheese shredded

Toppings and Serving

• Jalapeno chopped
• Cilantro
• Tomatoes
• Pico de gallo
• Salsa
• Black Olives
• Tortilla chips

INSTRUCTIONS

1. Preheat oven to 350 degrees F
2. Spray small baking dish (8x8 inch) with non-stick cooking spray
3. In a medium bowl, add cream cheese and beat with a hand mixer until smooth and creamy
4. Add sour cream and beat until well combined
5. Stir in refried beans, 2 cups cheese, taco seasoning and garlic until smooth
6. Spread into prepared baking dish
7. Bake for 15-18 minutes or until hot and bubbly
8. Remove from oven and add additional cheese
9. Return to oven and heat 3-5 minutes or until cheese is melted and bubbly
10. Serve immediately with toppings of your choice and tortilla chips

WEDNESDAY

Waldorf Salad

INGREDIENTS

• 1 red or green apple diced
• 1 tsp sugar
• 1 tsp lemon juice
• 2 stalks celery diced
• 1/2 cup grapes halved
• 1 TBSP pecans toasted
• 1/4 cup whipping cream whipped
• 1 TBSP mayonnaise
• Pinch of salt and black pepper

INSTRUCTIONS

1. In a large bowl, combine the diced apples and sprinkle with the sugar and lemon juice. Add the celery and grapes and toss to coat.
2. In a small pan, toast the pecan nuts for 2 minutes on low heat until lightly browned.
3. In another bowl, whip the whipping cream until peaks, then add the mayonnaise. Gently fold through the mixture with a spatula.
4. Add the apple mixture to the dressing and season with salt and pepper. Let the salad chill in the fridge for at least 1 hour.
5. Transfer the salad onto plates and garnish with the toasted pecan nuts. Enjoy!

THURSDAY

Sweet Potato Soup

INGREDIENTS

• 2 tbsp olive oil
• 1 medium onion diced
• 3 carrots peeled and diced
• 2 cloves garlic crushed
• 3 tbsp ginger finely grated
• 1 ½ lb. sweet potato peeled and cubed
• ½ tsp red pepper flakes
• 1 tsp ground paprika
• 3–4 cups vegetable stock
• salt and pepper

INSTRUCTIONS

1. In a large pot, heat the olive oil on MEDIUM. Toss in the diced onions, carrots, minced garlic, and ginger. Sauté for 6–8 minutes.
2. Add the sweet potato, spices, and stock. Stir. Bring the soup to a boil then lower the heat, cover, and gently simmer on LOW for 30 minutes, stirring occasionally.
3. Once the sweet potato has softened completely, remove the pot from the heat. Use a stick blender to blend until it reaches the desired smoothness.
   

FRIDAY

Grasshopper Milkshake

INGREDIENTS

• 2 cups mint chocolate chip ice cream
• 1/2 cup milk
• 10 grasshopper cookies crushed
• green food coloring

INSTRUCTIONS

• Crush cookies in a food processor or place cookies in a plastic bag and smash with a rolling pin. In a blender combine ice cream, milk and food coloring (as desired). Blend until smooth. Stir in crushed cookies. Pour into a tall glass and enjoy.