Dinners for February 28-March 4

Here are my dinner plans for this week. I'm pretty excited about the tabbouleh and hummus! The left overs will make a delicious lunch. 

Menu:

1-    Enchiladas

2-    Sherried Tomato Soup with Dipping Bread

3-    Homemade Pizza

4-    Grilled Pepper, Onion, and Sausage Calzones

5-    Tabbouleh in Pita Pockets with Sliced Vegetables and Hummus

Recipes:

Enchiladas

http://thepioneerwoman.com/cooking/2011/01/sour-cream-enchiladas/

Sherried Tomato Soup

http://thepioneerwoman.com/cooking/2008/02/sherried_tomato_soup/

Dipping Bread

http://thepioneerwoman.com/cooking/2010/09/the-bread/

Homemade Pizza (Feel free to use your favorite toppings)

4 tablespoons marinara sauce

Pepperoni, as much as you like

Sausage, as much as you like

Sliced red onions

Black olives, sliced

3/4 cup shredded mozzarella cheese

1 tablespoon Italian seasoning

Homemade pizza dough (I make this in bulk, divide it into portions, and freeze the extra to use later)

1 tablespoon olive oil

Pizza Dough

http://www.finecooking.com/recipes/easy_pizza_dough.aspx

Preheat the oven to 450 degrees. Drizzle the pizza dough with the olive oil. Spoon the marinara sauce onto the dough and spread it around. put any toppings that you like. Top with mozzarella cheese, and sprinkle with Italian seasoning. Place on a baking sheet, and cook for 10-15 minutes, depending on how crispy you like the crust. Slice and serve.

Grilled Pepper, Onion, and Sausage Calzones

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001906368

Tabbouleh in Pita Pockets

http://www.foodnetwork.com/recipes/ina-garten/tabbouleh-recipe/index.html

Hummus

http://simplyrecipes.com/recipes/hummus/

Grocery List:

Enchiladas

12 whole Corn Tortillas

Canola Oil

1 can (20-Ounce) Enchilada Sauce

2 cups Sour Cream

3 cups Sharp Cheddar Cheese, Grated

1 cup Green Onions

Ground Cumin

Cayenne Pepper

Sherried Tomato Soup with Dipping Bread

6 Tablespoons Butter

1 whole Medium Onion

1 bottle (46 Oz.) Tomato Juice

2 cans (14 Oz. Cans) Diced Tomatoes

1 Tablespoon (up To 3 Tablespoons) Chicken Base

3 Tablespoons (up To 6 Tablespoons) Sugar

1 cup Cooking Sherry

1-½ cup Heavy Cream

Fresh Parsley

Fresh Basil

1 loaf French Bread

2 sticks Regular (salted) Butter

Homemade Pizza

4 tablespoons marinara sauce

Pepperoni, as much as you like

Sausage, as much as you like

Sliced red onions

Black olives, sliced

3/4 cup shredded mozzarella cheese

1 tablespoon Italian seasoning

Homemade pizza dough (I make this in bulk, divide it into portions, and freeze the extra to use later)

1 tablespoon olive oil

Homemade Pizza Dough

1 package (2-1/4 tsp.) active-dry yeast

4 cups all-purpose flour; more for dusting

2 Tbs. olive oil

Grilled Pepper, Onion, and Sausage Calzones

1 portion Homemade Pizza Dough

1 Vidalia or other sweet onion

1 red bell pepper

1 yellow bell pepper

Cooking spray

1 pound hot Italian turkey sausage links

1 3/4 cups  plus 3 tablespoons marinara sauce

1 1/3 cup  shredded part-skim mozzarella cheese

Tabbouleh in Pita Pockets with Sliced Vegetables and Hummus

1 cup bulghur wheat

1/4 cup freshly squeezed lemon juice (2 lemons)

1/4 cup good olive oil

3 1/2 teaspoons kosher salt

1 cup scallions

1 cup fresh mint leaves (1 bunch)

1 cup flat-leaf parsley (1 bunch)

1 cucumber

2 cups cherry tomatoes

Pita pockets (to serve it in)

Hummus

4 garlic cloves

2 15-oz cans of garbanzo beans (chickpeas)

2/3 cup of tahini (roasted, not raw)

1/3 cup lemon juice

1/4 cup olive oil

Parsley, for garnish

Red belle pepper (For dipping into the hummus)

Yellow bell pepper (For dipping into the hummus)

Carrots (For dipping into the hummus)

Celery (For dipping into the hummus)

Dinners for February 21-25

Hey everyone! Hope you've had a great week so far. Here are my dinner plans for this week.

Meals:

1- Chicken Spaghetti

2- Kung Pao Chicken

3- Seared Garlic Mojo Fish Fillets, Asparagus, and Rice

4- Anti-Ramen Noodles

5- Tacos

Recipes:

Chicken Spaghetti

1 pound boneless, skinless chicken breasts

12 ounces spaghetti

1 small onion, diced

1 green pepper, diced

1 can Rotel

2 cups shredded cheddar

1 can cream of chicken soup

½ cup chicken stock

Salt and pepper to taste

Bake chicken breasts for 20-25 minutes at 350 degrees until cooked through. Allow to cool, and finely chop the chicken in a food processor. Cook noodles according to package instructions. Sauté onions and green peppers until they are tender. Mix noodles, chicken, onions, peppers, cream of chicken soup, Rotel, chicken stock, 1 cup shredded cheddar, and salt and pepper together. Transfer to a 9x13 casserole dish, and cover loosely with foil. Bake at 350 degrees for about 20 minutes until it bubbles around the edges. Remove from the oven and top with the remaining cheddar. Continue baking for about 5 more minutes.

Kung Pao Chicken

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=50400000108350

Seared Garlic Mojo Fish Fillets

http://www.rickbayless.com/recipe/view?recipeID=247

Asparagus

Asparagus, 1 bunch

Garlic Mojo, 2 tablespoons

Salt and pepper to taste

Clean and trim asparagus. Place on a baking sheet. Drizzle with the garlic mojo, and season with salt and pepper.

Rice 

I just use minute rice. Sometimes I add a couple tablespoons of garlic mojo to the rice for some extra flavor.

Tacos

1 pound ground beef (0r ground chicken)

1 packet taco seasoning

1 small onion, diced

2 cloves garlic, minced

1 cup salsa

Lettuce, chopped

Tomato, diced

Shredded cheddar

Tortillas

Brown the beef with the onion and garlic. Drain. Transfer back into the pan, and add taco seasoning, ½ cup water, ½ cup salsa. Stir and simmer at low heat for about 5 minutes. Serve in tortillas with salsa, tomatoes, lettuce, and cheddar.

Anti-Ramen Soup

http://www.acozykitchen.com/anti-ramen-noodle-soup/

Grocery List:

Chicken Spaghetti

1 pound boneless, skinless chicken breasts

12 ounces spaghetti

1 small onion, diced

1 green pepper, diced

1 can Rotel

2 cups shredded cheddar

1 can cream of chicken soup

½ cup chicken stock

Kung Pao Chicken

2 tablespoons dark sesame oil

1 cup chopped onion

2 garlic cloves, minced

1 pound skinless, boneless chicken thighs, cut into 1-inch pieces

3/4 cup water

3 tablespoons lower-sodium soy sauce

2 teaspoons cornstarch

1 teaspoon  brown sugar

1/2 teaspoon minced ginger

1 to 1 1/2 teaspoons crushed red pepper

1 cup thinly sliced red bell pepper (about 1 large pepper)

1 cup snow peas, trimmed

2 tablespoons chopped, unsalted, dry-roasted peanuts

Seared Garlic Mojo Fish Fillets, Asparagus, and Rice

2/3 cup Slow-Cooked Garlic Mojo

1/2 cup chopped pecans

1 cup dried fruit—I love a mixture of dried apricots and prunes, though made with a single fruit it's good, too)

1/2 cup chicken stock

4 5- or 6-ounce tilapia fillets

1/4 cup parsley

1 bunch of asparagus

Minute rice

Tacos

1 pound ground beef (0r ground chicken)

1 packet taco seasoning

1 small onion, diced

2 cloves garlic, minced

1 cup salsa

Lettuce, chopped

Tomato, diced

Shredded cheddar

Tortillas

Anti-Ramen Soup

2.5 tablespoons soy sauce

2.5 tablespoons ketchup

½ tablespoon rice vinegar

1/2 pound egg noodles, or any other noodle you prefer

Sliced green onions (optional)

Sriracha or other chili sauce (optional)

Dinner Menu for February 13-19

Happy Valentine's! Here is the dinner menu for this week.

Menu:

1- Tuscan Stew with Salad

2- Cheddar Soup with Salad and Dipping Bread

3- Shrimp Curry with Rice

4- Chicken and Vegetable Stir Fry

5- Mediterranean Casserole

Recipes:

Tuscan Stew

2 tablespoons olive oil

2 teaspoons garlic minced

½ pound mushrooms sliced

¼ cup shallot(s) sliced

7 ounces roasted red peppers drained and rinsed

14½ ounces stewed tomatoes

19 ounces cannellini beans

2 teaspoons basil

1 tablespoon balsamic vinegar

In a skillet, sauté mushrooms and shallots in the oil. Add to slow cooker with remaining ingredients, except for cheese. Cover; cook on Low 6-8 hours.Sprinkle with cheese before serving.

Cheddar Soup

3 tablespoons butter

1 small jar diced pimentos

1 small onion, diced

3 tablespoons all purpose flour

1 can chicken stock

2 cups half and half

2 cups shredded sharp cheddar

Cayenne pepper, to taste

Salt and peper to taste

In a heavy pot, melt butter and saute onions and pimentos. Cook until the onions are tender and transparent, about 7-10 minutes. Sprinkle flour into the pot and cook for about 2 minutes, stirring constantly.  Add the chicken stock and half and half and cook until it is almost boiling. Slowly add the shredded cheddar, stirring constantly. Turn the heat to low and add salt, pepper, and cayenne to taste. Serve immediately with good French bread to dip into the soup.

Salad (With dinner 2 nights and a few lunches)

2 heads of Romaine lettuce, coarsely chopped

4 cups baby spinach

1 cup shredded carrots

1/3 cup thinly sliced red onion

1 cup cherry or grape tomatoes

1/2 cup croutons

1 tablespoon freshly ground pepper

Shredded parmesan (as little or as much as you like)

Dressing of your choice

Note: As you can see I will be serving salad twice this week. I usually make a big bowl of salad at the beginning of the week with lettuce, spinach, shredded carrots, and sliced red onion. I make enough for both dinners and a few lunches all at once. When I am ready to serve the salad I add tomatoes, ground pepper, croutons, and shredded cheese. You can mix and match your own favorite salad ingredients. Some other things that I like to add from time to time are: sprouts, snap peas, edamame, and red pepper.

Shrimp Curry with Rice

http://www.gourmet.com/recipes/2000s/2008/08/shrimpcurry

Chicken and Vegetable Stir Fry

1  pound  boneless, skinless chicken breast halves, cut into thin strips

1/2  cup  bottled stir-fry sauce (such as Annie Chun's or Kikkoman)

1  tablespoon  vegetable oil

1  bag (12 ounces)  fresh mixed pre-cut vegetables (broccoli,

carrots and cauliflower blend)

1  medium-size  sweet red pepper cut into 1/2-inch strips

1  small  red onion, thinly slices

1  tablespoon  cornstarch

Ramen noodles, optional

In a medium-size bowl, combine chicken and stir-fry sauce; set aside.

In a large nonstick skillet, heat vegetable oil over medium-high

heat until very hot. Add mixed vegetables, pepper and onion. Cook 8

minutes or until slightly tender, stirring frequently. Remove from

skillet and set aside.

Add chicken mixture to skillet and cook about 4 minutes or until

cooked through, stirring frequently. Return vegetables to skillet with

chicken. Stir together about 1/3 cup water and cornstarch and add to

skillet. Let cook about 1 minute to heat through. Serve with cooked

ramen noodles, if desired.

Mediterranean Casserole

2 tablespoons  olive oil

1 pound  small white potatoes, cut into quarters

2 large  Italian frying peppers, thinly sliced

1/4 teaspoon  salt

1/4 teaspoon  black pepper

3 cloves  garlic, peeled and chopped

4  3/4-inch-thick cod or halibut fillets, about 5 ounces each

1/4  cup pitted Kalamata olives, chopped

2 plum tomatoes, seeded and cut into 1/4-inch wedges

2 tablespoons  lemon juice

1/4  cup  flat-leaf parsley, chopped

Heat oven to 400°F. Grease an oval 2-quart casserole dish with 1

tablespoon of the olive oil. Spread potatoes and peppers over bottom

of the dish. Season with 1/8 teaspoon each of the salt and pepper.

Bake at 400°F for 35 minutes or until potatoes are tender, stirring

occasionally.

Scatter garlic over potatoes and peppers. Season fish with

remaining 1/8 teaspoon each salt and pepper and place on top of the

potatoes. Distribute olives and tomatoes over the casserole. Drizzle

with lemon juice and remaining 1 tablespoon olive oil. Sprinkle with

parsley.

Bake at 400°F for 25 minutes or until fish flakes easily when tested with a fork.

Grocery List:

Tuscan Stew

2 tablespoons olive oil

2 teaspoons garlic minced

½ pound mushrooms sliced

¼ cup shallot(s) sliced

7 ounces roasted red peppers drained and rinsed

14½ ounces stewed tomatoes

19 ounces cannellini beans

2 teaspoons basil

1 tablespoon balsamic vinegar

Cheddar Soup

3 tablespoons butter

1 small jar diced pimentos

1 small onion, diced

3 tablespoons all purpose flour

1 can chicken stock

2 cups half and half

2 cups shredded sharp cheddar

Cayenne pepper, to taste

Salt and peper to taste

Salad

2 heads of Romaine lettuce, coarsely chopped

4 cups baby spinach

1 cup shredded carrots

1/3 cup thinly sliced red onion

1 cup cherry or grape tomatoes

1/2 cup croutons

1 tablespoon freshly ground pepper

Shredded parmesan (as little or as much as you like)

Shrimp Curry with Rice

6 - 8 fresh serrano chiles (2 oz total)

5 garlic cloves, finely chopped

1 tablespoon finely chopped, peeled ginger

2 tablespoons vegetable oil

1 teaspoon whole mustard seeds

1 teaspoon ground coriander

1/2 teaspoon ground cumin

1/4 teaspoon ground turmeric

1 medium onion, chopped

1 pound tomatoes, chopped

1 cup finely grated fresh or dried unsweetened coconut

2 pounds large shrimp in shell, peeled and deveined

White rice

Mediterranean Casserole

2 tablespoons  olive oil

1 pound  small white potatoes, cut into quarters

2 large  Italian frying peppers, thinly sliced

3 cloves  garlic, peeled and chopped

4  3/4-inch-thick cod or halibut fillets, about 5 ounces each

1/4  cup pitted Kalamata olives, chopped

2 plum tomatoes, seeded and cut into 1/4-inch wedges

2 tablespoons  lemon juice

1/4  cup  flat-leaf parsley, chopped

Dinner Menu for February 7-11

Hey everyone! Here is my dinner menu and grocery list for this week. 


Menu:
1- French Onion Soup with Salad
2- Jambalaya
3- Homemade Pizza and Salad (with homemade, freezable pizza dough,  I will make a few extra batches of this dough to freeze and have on hand the next time I want to make pizza!)
4- Burritos with Lettuce, Tomatoes, Salsa, and Sour Cream (I will freeze most of these for later lunches and dinners)
5- Cream Cheese Chicken with Mashed Potatoes and Green Beans (I will freeze half of this for dinner some other time)


Recipes:


French Onion Soup with Salad
2.5 pounds yellow onions
2 tablespoons butter (I use unsalted to control the salt content)
1 tablespoon canola oil
1 teaspoon sugar
6.5 cups good beef stock (I use the Pacific Natural Foods brand)
1.5 teaspoons kosher salt
1/8 teaspoon pepper
8 slices Italian or French bread (about 1/2 inch thick)
1/2 cup Parmesan or Gruyere cheese, shredded


Thinly slice the onions. Over medium-low heat saute the onions in the butter and canola oil, covered. Be sure to coat the onions well as they saute. Stir occasionally for 15 minutes. If the onions are cooking too quickly lower the heat. Sprinkle the onions with sugar. Continue to cook, uncovered, for 25 minutes until the onions are caramelized and golden brown. 


Add 1/2 cup beef stock to the pot. Raise the heat to high, and scrape the bottom of the pan to loosen any brown bits. Bring the stock to a boil. Add the remaining 6 cups of stock, salt, and pepper, and return it to a boil. Lower the heat to simmer gently. Cover and cook for about 30 minutes, until the onions are tender but still hold their shape. Be sure to check periodically to make sure that the onions are not cooking too quickly. 


Meanwhile, preheat the oven to 450 degrees. Toast the bread slices on a baking sheet and toast for 5 minutes. Turn them over and toast for another 5 minutes. Remove from the oven and set aside. 


Ladle the soup into ovenproof bowls about 3/4 full. Place 2 slices of the toasted bread on top and sprinkle with cheese. Place bowls on a rimmed baking sheet, and bake until cheese is melted, about 5 minutes. Serve immediately.


Salad (With dinner 2 nights and a few lunches)
2 heads of Romaine lettuce, coarsely chopped
4 cups baby spinach
1 cup shredded carrots
1/3 cup thinly sliced red onion
1 cup cherry or grape tomatoes
1/2 cup croutons
1 tablespoon freshly ground pepper
Shredded parmesan (as little or as much as you like)
Dressing of your choice


Note: As you can see I will be serving salad twice this week. I usually make a big bowl of salad at the beginning of the week with lettuce, spinach, shredded carrots, and sliced red onion. I make enough for both dinners and a few lunches all at once. When I am ready to serve the salad I add tomatoes, ground pepper, croutons, and shredded cheese. You can mix and match your own favorite salad ingredients. Some other things that I like to add from time to time are: sprouts, snap peas, edamame, and red pepper.


Jambalaya
Jambalaya rice (I use Zatarain's)
Smoked sausage (16-ounces), sliced
Diced tomatoes, (14-ounce) can
Green pepper, diced
Small onion, diced
2 stalks celery, sliced
1/4 cup fresh parsley, coarsely chopped

Cook the jambalaya rice according to package instructions. Meanwhile, brown the sausage. Remove the sausage from the pan. In the pan that was used to cook the sausage saute the green peppers, onions, and celery. Cook for about 10 minutes on medium heat until everything is softened. Add the tomatoes and smoked sausage. Heat for about 5 minutes.

Serve on top of the cooked rice, and top it all with the parsley. 


Homemade Pizza (Feel free to use your favorite toppings)
4 tablespoons marinara sauce
Pepperoni, as much as you like
Sausage, as much as you like
Sliced red onions
Black olives, sliced
3/4 cup shredded mozzarella cheese
1 tablespoon Italian seasoning
Homemade pizza dough (I make this in bulk, divide it into portions, and freeze the extra to use later)
1 tablespoon olive oil


Pizza Dough
http://www.finecooking.com/recipes/easy_pizza_dough.aspx


Preheat the oven to 450 degrees. Drizzle the pizza dough with the olive oil. Spoon the marinara sauce onto the dough and spread it around. put any toppings that you like. Top with mozzarella cheese, and sprinkle with Italian seasoning. Place on a baking sheet, and cook for 10-15 minutes, depending on how crispy you like the crust. Slice and serve. 


Burritos
2 pounds ground beef
2 cans refried beans (I make my own)
1 1/3 cups enchilada sauce
1/2 cup water
1/3 cup minced onion
1 tablespoon chili powder
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon dried oregano
3 cups shredded cheese (cheddar or Mexican blend)
1 can green chilies
20 flour tortillas (burrito-size)


Brown ground beef; drain.  Add remaining ingredients (except tortillas).  Bring to a boil.  Reduce heat; cover and simmer for 20 minutes.
Heat 3-4 tortillas at a time.  Spoon 1/4 c. beef mixture down the side of each tortilla.

Roll up.  Wrap each burrito in a damp paper towel, then wrap in foil. You can serve them immediately, refrigerate, or freeze them. I serve a few for dinner the night that I make them, and I freeze the remaining burritos to have later for lunch or a quick dinner.  I like to pack them individually in ziplock bags.

If you freeze them, to eat, remove foil and microwave for about a minute.  The paper towel keeps the burrito moist.  If you don’t use a microwave, skip the paper towel and just wrap in foil.  Then heat burritos in the oven with foil.  For a sit down meal they are nice topped with lettuce, tomatoes, salsa, and sour cream. 


Cream Cheese Chicken
1 (7-ounce) envelope of Italian salad dressing mix
1/2 cup butter
2 pounds boneless skinless chicken breasts
1 (10.75 ounce) can Cream of Chicken soup
1 (8-ounce) block cream cheese

Turn slow cooker on high. Put in butter and add dressing. When butter is melted, mix in the dressing.
Cut chicken into bite size pieces and add to mixture. Cover and cook on high for 2 hours. Remove chicken to plate and let it cool. Add cream of chicken soup and cream cheese. Stir to melt until it is creamy. Then put the chicken back in. At this point I will freeze half and serve the remaining half for dinner. 

Mashed Potatoes
5 medium sized russet potatoes, peeled and chopped
1/4 cup butter
1/4 cup milk
1/4 cup sour cream
Salt and pepper to taste


Boil the potatoes in generously salted water for about 10-15 minutes, until they are tender. Drain the potatoes and add the rest of the ingredients. Mash with a potato masher or an electric mixer. (Depending upon the consistency that you like)


Green Beans
1 (16-ounce) bag frozen green beans
2 tablespoons butter
Salt and pepper to taste


In a pot, cook all of the ingredients over medium heat until they are tender. (About 10-15 minutes)


Grocery List:


French Onion Soup with Salad

2.5 pounds yellow onions

2 tablespoons butter (I use unsalted to control the salt content)

1 tablespoon canola oil

1 teaspoon sugar

6.5 cups good beef stock (I use the Pacific Natural Foods brand)

1.5 teaspoons kosher salt

1/8 teaspoon pepper

8 slices Italian or French bread (about 1/2 inch thick)

1/2 cup Parmesan or Gruyere cheese, shredded

Salad (Enough to go with the French Onion Soup and the Pizza, plus some for lunch)

2 heads of Romaine lettuce, coarsely chopped

4 cups baby spinach

1 cup shredded carrots

1/3 cup thinly sliced red onion

1 cup cherry or grape tomatoes

1/2 cup croutons

1 tablespoon freshly ground pepper

Shredded parmesan (as little or as much as you like)

Dressing of your choice

Homemade Pizza
1 (2.25 teaspoon) package active dry yeast
4 cups all purpose flour
3 tablespoons olive oil

4 tablespoons marinara sauce

Pepperoni, as much as you like

Sausage, as much as you like

Sliced red onions

Black olives, sliced

3/4 cup shredded mozzarella cheese

1 tablespoon Italian seasoning

Jambalaya

Jambalaya rice (I use Zatarain's)
Smoked sausage (16-ounces), sliced
Diced tomatoes, (14-ounce) can
Green pepper, diced
Small onion, diced
2 stalks celery, sliced

1/4 cup fresh parsley, coarsely chopped

Burritos

2 pounds ground beef
2 cans refried beans (I make my own)
1 1/3 cups enchilada sauce
1/2 cup water
1/3 cup minced onion
1 tablespoon chili powder
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon dried oregano
3 cups shredded cheese (cheddar or Mexican blend)
1 can green chilies
20 flour tortillas (burrito-size)

Cream Cheese Chicken, Mashed Potatoes, and Green Beans

1 (7-ounce) envelope of Italian salad dressing mix
1/2 cup butter
2 pounds boneless skinless chicken breasts
1 (10.75 ounce) can Cream of Chicken soup
1 (8-ounce) block cream cheese

5 medium sized russet potatoes, peeled and chopped

1/4 cup butter

1/4 cup milk

1/4 cup sour cream

Salt and pepper to taste

1 (16-ounce) bag frozen green beans

2 tablespoons butter

Salt and pepper to taste

Weekly Dinner Plans and Discounts

Hey everyone! Here's the deal: I love to cook healthy meals, and I love the thrill of being money savvy. I have been making weekly and bi-weekly meal plans for the last 7 years. I am definitely a planner and organizer. I have never done well with cooking dinner on a whim. I need a plan because I don't enjoy going to the grocery more than once a week. When I have what I need on hand I am more likely to cook healthy meals and eat out less. This saves money and is more nutritious.


In this blog I will post my weekly dinner plans for you to use. Each week I plan about 5 meals. (One for at least every week night.) I will provide the recipes for each meal and my grocery list every week. The recipes I post are usually about 4 servings. You are free to use all or some of the meals that I post for your own meal plan. I understand that not everyone will like all of the meals that I do so pick and choose what suits your taste.


Also, I like to use coupons to get the best deals I can find. I will share the coupons that I get from newspaper inserts and websites for my grocery trip each week. This may help you save some money, too!


Dinners for this week:

1-     Layered Vegetable Enchiladas

2-    Stuffed Shells (I plan to freeze half of this. I will serve the second half  at a later date 

            when I don't have time to cook dinner.)

3-    Seared Fish Fillets, Asparagus, and Rice

4-    Taco Soup (I plan to freeze half of this. I will serve the second half  at a later date 

            when I don't have time to cook dinner.)

5-    Chicken Casablanca (I plan to freeze half of this. I will serve the second half  at a later 

            date when I don't have time to cook dinner.)

     Recipes:

           Layered Vegetable Enchiladas (You can add chicken or beef to this if you want)
           http://www.wholefoodsmarket.com/recipes/2873

   

     Stuffed Shells

     http://homemadeginger.blogspot.com/2010/07/freezer-meal-extravaganza.html

     Seared Garlic Mojo Fish Fillets, Asparagus, and Rice

     Seared Fish Fillets

     http://www.rickbayless.com/recipe/view?recipeID=247

     Garlic Mojo

     http://www.rickbayless.com/recipe/view?recipeID=244

     Asparagus 

     Asparagus, 1 bunch

     Garlic Mojo, 2 tablespoons

     Salt and pepper to taste

     Clean and trim asparagus. Place on a baking sheet. Drizzle with the 
     garlic mojo, and season with salt and pepper. 

     Rice  

     I just use minute rice. Sometimes I add a couple tablespoons of 
     garlic mojo to the rice for some extra flavor. 

     Taco Soup

     Ground beef, 1 pound 

     Onion, small, diced

     Garlic, 2 cloves, minced

     Diced tomatoes, 28 oz. can

     Chunky salsa, 16 oz. jar

     Corn, 1 can

     Chili beans, 1 can

     Taco seasoning, 1 packet

     Chicken broth, 1 can

     Brown the beef with the onion and garlic. I usually add a little

     seasoning salt and pepper for flavor. Drain the excess grease 
     from the beef. Put the beef into a large pot. Add the rest of
     the ingredients and cook on medium heat until it boils.
     Reduce heat to medium-low and simmer for at least 30 minutes.

Chicken Casablanca

Onion, sliced

Fresh ginger grated, 1 teaspoon (you can substitute 1/2 teaspoon powdered ginger)

Garlic, 2 cloves, minced

Carrots, 3, diced

Potatoes, 2,  peeled and diced

Zucchini,  sliced 1" thick

garbanzo beans, 15 ounce can, drained

Boneless chicken breasts, 3 pounds

Cumin, ½ teaspoon

Turmeric, ½ teaspoon

Salt, ½ teaspoon

Pepper, ½ teaspoon

Cinnamon, ¼ teaspoon

Cayenne pepper, ¼ teaspoon

Diced tomatoes canned, 14½ ounces

Parsley, 2 tablespoons, chopped

Cilantro, 1 tablespoon, chopped

Combine first eight ingredients in a slow cooker.

Combine spices in small bowl and sprinkle over ingredients in slow cooker.

Add chopped tomatoes.

Cover and cook on Low 8 to 10 hours or on High 4 to 5 hours.

Stir in parsley and cilantro before serving.

Serve over cooked rice.

Grocery List:

Layered vegetable Enchiladas

2 cups frozen corn

1 cup frozen bell pepper strips

3 tablespoons lime juice (from 1 or 2 limes)

1 1/2 tablespoon chili powder

1 (15-ounce) can pinto or black beans

4 tablespoons cilantro

1 (15-ounce) can diced tomatoes

8 ounces frozen leafy greens (I use spinach) 

8 corn tortillas 

3/4 cup shredded mozzarella cheese

Stuffed Shells

1 package jumbo shells

1 jar marinara sauce

1-2 pounds ground beef

1-2 garlic cloves

White or yellow onion

1 (8-ounce) bag shredded mozzarella

1 cup parmesan cheese

¼ cup Italian bread crumbs

2 eggs

Seared Garlic Mojo Fish Fillets, Asparagus, and Rice

1/2 cup (about 2 ounces) coarsely broken or chopped pecans  

1 cup (about 5 ounces) coarsely chopped dried fruit—I love a mixture of dried apricots and prunes, though made with a single fruit it's good, too)

1/2 cup fruity red wine (I substitute chicken broth)

4 5- or 6-ounce fish fillets (I use tilapia)

1/4 cup coarsely chopped parsley

4 large heads garlic or 10 ounces (about 1 3/4 cups) peeled garlic cloves 

2 or 3 cups fruity olive oil

1/2 cup fresh lime juice

Minute rice

Asparagus

Taco Soup

     Ground beef, 1 pound 

     Onion, small, diced

     Garlic, 2 cloves, minced

     Diced tomatoes, 28 oz. can

     Chunky salsa, 16 oz. jar

     Corn, 1 can

     Chili beans, 1 can

     Taco seasoning, 1 packet

     Chicken broth, 1 can

    Chicken Casablanca

   1 large onion(s) sliced

   1 teaspoon fresh ginger grated

   2 cloves garlic minced

   3 large carrot(s) diced

   2 large potato(es) peeled and diced

   1 medium zucchini sliced 1" thick

   15 ounces garbanzo beans canned, drained

   3 pounds boneless chicken breasts

   ½ teaspoon cumin

   ½ teaspoon turmeric

   ½ teaspoon salt

   ½ teaspoon pepper

   ¼ teaspoon cinnamon

   ¼ teaspoon cayenne pepper

   14½ ounces chopped tomatoes canned

   2 tablespoons parsley chopped

   1 tablespoon cilantro chopped

I hope you enjoy the meals!