My weekly meal plans! I know if I plan, I will stick to it and will have everything I need on hand!
Tomorrow I plan to have my shopping list posted along with approximate bkft and lunch ideas for the week also.
Monday: Beef in a Leaf Serves 6 This is one of my husband's favorite meals.
2 tsp oil
1 lb sirloin steak
2 Tbs soy sauce
2 Tbs balsamic vinegar
2 Tbs honey
1/2 tsp crushed red pepper flakes
4 cups cooked spaghetti, hot
Head of Lettuce (I prefer iceburg for this recipie since it is used like a wrap)
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1. heat oil in pan, cut beef in thin slices
2. brown beef
3. add soy sauce, vinegar, honey and pepper flakes
4. cook 2 mins and add pasta and toss to coat
Serve with Large pieces of lettuce to wrap the pasta/beef and eat like a taco/burrito
Tuesday: Captain's red beans and rice serves 10 or more.
I have always tried find a great red beans and rice recipie that would remind my husband and I of our trip to New Orleans. Not spicy, but very meaty and so good...best ever. I get excited just thinking about making this....I often freeze a meal size out of it once it cools for a later week and it freezes wonderfully. Even great to freeze in personal size portions for lunches.
2 lbs ham diced
1 lb red kidney beans, soaked overnight
1 bay leaf
1/2 lb bacon
1 bell pepper, chopped
1 large yellow onion, minced (red peppers REALLY throw off flavor so if you need, use 2 green)
1 cup diced celery
1 garlic clove, minced (I use 3)
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1. place beans in heavy pot and add enough water from roasting pan(from roasting ham) to cover beans ( I do not do this, since I don't cook the ham first, just buy pre cooked ham usually)
2. add bay leaf
3. cut ham from bone, cut into 1inch pieces, add to bean pot. (I skip and just open the package)
4. bring to boil and stir occasionally to keep beans from sticking.
5. In saute pan, cook bacon in oil till bacon is limp but not fully cooked.
6. add onions, pepper, celery and garlic.
7. cook until vegetables are softened. add to bean mixture
8. cook until beans begin to break apart or begin to stick to pot.
Wednesday: Chicken and Biscuits Serves 6 or 7
I make my own biscuits from scratch as they are very easy and excellent, otherwise the recipies called for using bisquick
Ingredients are as follows:
2 cups sifted flour
2 tsp. baking powder
4 tablespoons butter or shortening
1/2 tsp. salt
about 3/4 cup milk
16 oz frozen mixed vegetables
2 1/2 cup cubed cooked chicken
1 can cream of chicken soup
3//4 cup milk
1 cup shredded cheddar cheese
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1. mix vegtables, chicken, soup, milk and cheese
2. put in oval baking dish and cover and bake 15mins at 400
3. make biscuits and drop over chicken mix and bake uncovered 20-25 mins
Thursday: Italian Sausage with Bow Ties Serves: 5 but could easily be expanded by mores sausage/pasta and what not. This is one of my favorite dishes
16 ounces bow tie pasta
1 lb Italian sausage
1/2 cup chopped onion
1 1/2 tsp minced garlic
1/2 tsp crushed red pepper flakes
2 can (15 oz) italian stewed tomatoes, drained and chopped
1 1/2 cup heavy (whipping) cream
1/2 tsp salt
1/4 tsp dried basil
shredded parmesan cheese
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1. Cook pasta according to package directions
2. In dutch oven, cook sausage, onion, garlic, and pepper flakes over medium heat for 4/5 mins or until the meat is no longer pink: drain
3. Stir in the tomatoes, cream, salt and basil.
4. Bring to Boil over medium heat
5. Reduce heat and simmer uncovered for 6-8 mins or until thickened, stirring occasionally.
6. Drain pasta and toss with sausage mixture
7. Garnish with parm cheese
Servings: 5
Cooking Times
Total Time: 25 minutes
Friday: Pizza and a Movie night (frozen pizzas!)
Pizza
Carrot sticks
Saturday: Tangy Sloppy Joes--My 4 yr old loves this and will eat 2! Only sloppy Joes I will eat now!
1 lb ground beef
1/2 cup chopped celery
1/3 cup chopped onion
2 Tbs chopped green bell papper
1 cup ketchup
1/2 cup chili sauce
1 Tbs sugar
1 Tbs brown sugar
1 Tbs cider vinegar
2 tsp ground mustard
1/4 tsp salt
1/8 tsp pepper
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1. In lg skillet cook beef, celery, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender. Drain
2. Stir in ketchup, chili sauce, sugars, vinegar, mustard, salt and pepper.
3. Bring to boil
4. reduce heat and simmer uncovered for 15 mins
Sunday: Pretzel Crusted Chicken Serves 4
1 lb Chicken breasts -- boned and skinned
1/4 cup honey mustard
8 slices ham--thinly sliced
1/2 cup pretzels crushed
1. cut horizonal slit in one side of each chicken breats half to within half inch of the opposite side
I pound them rather thin so they cook faster and easier
2. spread honey mustard inside each pocket
3. stuff with two ham slices
4. Place in greased 13x9 baking dish
5. brush with butter
6. sprinkle with crushed pretzels
7. Bake uncovered at 350 for 40-45 mins till chicken juices run clear
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