May19 2013

Sunday
Sandwiches with choice of deli meat and cheese
(I will be using mayo, artisan bread, pepperjack cheese and turkey, maybe add lettuce leaves and tomato for crunch)
Serve with slices of  watermelon and chips

Monday

Spaghetti with meat sauce
Brown 2lbs of ground beef or turkey (If I use turkey I add at least 1/4 volume of ground pork, this keeps it moist. Drain and set aside. Heat 1 tbsp EVOO, add 1 chopped onion, 1 chopped bell pepper and 1 tbsp chopped garlic. Saute till onion is translucet. Add 1 tsp of Italian seasoning and 1-2 tbsp of brown sugar. Then add 1 jar of stor bought Marinara sauce. Stir and allow to simmer for about 10 mins. Add 1tbsp of dry parsley. Stir in meat and serve over pasta of choice. I like bowtie or angel hair so the sauce really coats everything. Garnish with grated Parmesan cheese. You can freeze the leftovers. To serve again, you can dish out thawed frozen pasta into a greased pan, top with Italian breadcrumbs and grated Mozzarella cheese. Bake till cheese is melted :)

Garlic bread: I will be using frozen garlic bread from the store.

Tuesday

Baked chicken: Bake skinless breasts with McCormick grill mates marinade according to directions on pack.

Sweet potato fries: Frozen fries baked according to directions

Green beans: Saute green beans with dry chopped onion flakes, 1/2 tbsp EVOO, salt, pepper and 1/4 tsp cumin powder. Saute till cook.

Wednesday

Couscous: Use Near East coucous. Cook according to directions

English cucumber/greek yogurt:
Baked chicken

Thursday

http://www.bettycrocker.com/recipes/impossibly-easy-breakfast-bake-crowd-size/
Ingredients
2 packages (12 oz each) bulk pork sausage
1 medium bell pepper, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
3 cups frozen hash brown potatoes
2 cups shredded Cheddar cheese (8 oz)
1 cup Original Bisquick® mix
2 cups milk
1/4 teaspoon pepper
4 eggs

Method:

STEP 1 Heat oven to 400°F. Grease rectangular baking dish, 13x9x2 inches. Cook sausage, bell pepper and onion in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain. Stir together sausage mixture, potatoes and 1 1/2 cups of the cheese in baking dish.
STEP 2 Stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish.
STEP 3 Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes.
Raspberries

Friday

Chinese pork and noodles
http://www.tasteofhome.com/Recipes/Chinese-Pork--n--Noodles
Ingredients
6 ounces uncooked angel hair pasta
3 tablespoons hoisin sauce
2 tablespoons reduced-sodium soy sauce
2 teaspoons sesame oil
1 pork tenderloin (1 pound), thinly sliced and halved
3 teaspoons canola oil, divided
3/4 cup julienned sweet red pepper
3/4 cup halved fresh snow peas
1/2 cup sliced onion
1 cup sliced cabbage
1/4 cup minced fresh cilantro

Directions

Cook pasta according to package directions. Meanwhile, in a small bowl, combine the hoisin sauce, soy sauce and sesame oil; set aside. In a large nonstick skillet or wok, stir-fry pork in 2 teaspoons canola oil for 3 minutes or until no longer pink. Remove and keep warm. In the same skillet, stir-fry the red pepper, peas and onion in remaining oil for 3 minutes. Add cabbage; stir-fry 2 minutes longer or until vegetables are crisp-tender. Stir reserved hoisin sauce mixture and stir into skillet. Return pork to the pan; heat through. Drain pasta and add to skillet; toss to coat. Sprinkle each serving with 1 tablespoon cilantro. Yield: 4 servings.

Saturday

Ingredients
Fenugreek leaves (methi) 2 medium bunches
Green peas 3/4 cup
Onion  1 large
Ginger  1/2 inch piece
Garlic  5-6 cloves
Oil  4 tablespoons
Red chilli paste  1 teaspoon
Dry mango powder (amchur)  1/2 teaspoon
Cinnamon powder  1/2 teaspoon
Salt  to taste
Fresh cream  1/2 cup

Method
Clean, wash and chop methi leaves. Wash and drain green peas. Peel, wash and chop onions. Peel, wash and grind ginger and garlic to a fine paste. Blanch the methi leaves in the boiling water and refresh with the cold running water. Heat oil in a pan. Add chopped onions and cook till they are translucent. Add the methi leaves and sauté. Add ginger and garlic paste and continue to sauté for a minute more. Add red chilli powder and green peas. Cook for three to four minutes. Add amchur, cinnamon powder and salt. Mix well. Cook for two to three minutes. Finish with cream and serve.