March 5

Monday
Corned beef and cabbage
Ingredients
1 head of cabbage (quartered)
1 lb of baby carrots (optional)
3-4 lbs of corned beef (unsalted and not seasoned)
2 cups of water
2-3 tbsp pickling spice

Method
Add beef, water and pickling spice to the crockpot/slow cooker. If you do not have a slowpot, put it in a covered pot in the oven at 350 F till the meat looks cooked (usually takes at least 2 hours). After the meat is done, drain the water and boil the cabbage and carrots till tender. Do not overcook.

Tuesday
Southwestern pizza
Ingredients
1 baked cheese pizza crust
2 small bottles hot and spicy barbecue sauce (kraft)
2 lbs chicken
1 onion, sliced
1 cup red or green bell pepper, seeded and finely sliced
1 tsp. chili powder
1 cup shredded fat-free mozzarella cheese/pizza blend

Method
Cube the chicken and marinate in 1 bottle of BBQ sauce for at least 2 hours. Preheat oven to 450°F. Cook till chicken is golden brown. Spread barbecue sauce over pizza crust. Arrange chicken, onion, and peppers over top and sprinkle with chili powder and cheese. Bake 10 minutes, or until golden.

Wednesday
Chilli enchilada casserole
Ingredients
1 can chili with beans (turkey or beef)
2 cups sharp cheddar cheese, grated
1 large 12-ounce package Doritos (save 2 cups for casserole topping)
10 to 15 oz. enchilada sauce
8 oz. can tomato sauce
2 tbsp. onion, grated
1 1/4 cup sour cream

Method
For the topping, set aside sour cream, 1/2 cup of the grated cheese, and 1/3 of the Doritos bag.
Grate a small onion and measure 2 tablespoons and set aside. Take remaining 6-cups Doritos and crumble with your hands into mixing bowl.
Mix the onion, and all the other ingredients, except those for the topping, and place into an 8 1/2 x 11-inch casserole dish.
Bake for 20 minutes at 375 F.
Remove casserole from oven. Spread on sour cream, cover with Doritos, and sprinkle 1/2 cup cheese.
Bake for an additional 5 minutes and serve.

Thursday
Greek spinach casserole
Ingredients
2 tablespoons oil
1 yellow onion, chopped
1 bunch of spinach, chopped (or 1 lb frozen spinach)
6 eggs
2 tablespoons chopped parsley
2 teaspoons dillweed
1 teaspoon crushed dried tarragon
8 ounces crumbled feta cheese
1 green chili pepper, chopped (optional)
1 cup dry bread crumbs
1 tomato, sliced
3 tablespoons parsley, chopped
3 tablespoons green onions, chopped (optional)
salt and pepper to taste

Method
In a large skillet over medium heat with oil, saute chopped onion.Cook till transparent. Stir in spinach, continue cooking for 15 minutes, stirring frequently, or until the onions are golden and the spinach leaves are limp. Remove from heat. Preheat the oven to 350 degrees.
In a mixing bowl, combine eggs with two tablespoons parsley, dillweed, tarragon, feta cheese, and chopped green chili pepper. Stir in the onion mixture. Sprinkle dry bread crumbs in a greased pie plate. Pour in the mixture and ring the outside edge with thinly sliced tomato, then sprinkle with remaining chopped parsley and chopped green onions in the center. Sprinkle the top with remaining dry bread crumbs. Bake in a 350 degree oven for 40 to 45 minutes, or until the center is set and the top is golden. Let stand for 5 to 10 minutes before cutting into wedges.

Baked chicken using Mrs. Dash seasoning

Friday
German Bean and Sausage Soup
Ingredients
2 tsp. oil
1 onion, chopped
2 cups cup carrots, sliced
2 cups cup potato, peeled, cubed
2 Tbs. parsley, chopped
1/4 tsp. dried marjoram leaves (optional)
2.5 cups beef stock
14 ounces smoked turkey kielbasa, cut into 1/2 inch slices
15 ounces canned Great Northern beans, undrained
15 ounces canned cut green beans, undrained

Method
Heat oil in a saucepan over medium heat. Sauté onion 4-5 minutes, stirring frequently, until tender. Add carrots and next 4 ingredients. Season with salt and pepper to taste. Bring to a boil. Add sausage and beans. Cook until thoroughly heated. Reduce heat to low, cover and simmer about 15 minutes or until vegetables are tender.
(you can also dunk all this in the slow pot if you like and cook overnight)

Saturday
Mutton pulao
In cheesecloth, combine
3-4 cloves of garlic,
½ medium onion,
1 ½ tbsp coriander seeds,
1 tbsp fennel seeds
Tie bag and put into pressure cooker with 1 lb of meat and 1tsp of salt and 1 ½ cup of water, Cook 5 minutes under pressure. Remove from pressure cooker and separate broth and meat. Squeeze cheesecloth into broth and then throw cheesecloth bag away.
Put 3 tbsp oil in pressure cooker, brown 1 onion (1 inch slices) and add 1 or 2 cardamom pods (badi velchi), 10-12 cloves, 2 sticks cinnamon, 10-15 peppercorns, ¼ tsp black cumin (shahjeera) and 1 or 2 bay leaves. Add meat and brown for 1 or 2 minutes. Add broth and 2 cups rice, broth should be ½ inch above meat. Pressure cook for 1 minute and allow pressure cooker to release all steam. Serve with raita and salad
Raita
Combine 2 tbsp yoghurt, 1 cup milk, ¼ tsp garlic powder, 1 tsp salt, ¼ tsp chilli powder and ½ tsp cumin
Salad
Combine 1 Roma tomato, 1 cucumber (1 inch slices), 1 radish quartered and sliced thin, slices of onion, green pepper, 2 tbsp lemon juice