Menu Week 10/24-30

Meal One: Taco Salads (sorry we didn't actually get to it last week)

Meal Two: Chinese Chicken Salads

Meal Three: Cauliflower Soup

Meal Four: Beef and Cannellini Soup

Recipes:

Taco Salads

Cook 1 lb taco meat in skillet and season with your favorite taco seasoning. Heat one can of refried or black beans, if you are using black beans you can just mix them into the meat. If you have a taco shell maker, bake your flour tortilla in oven at 300 for about 20 minutes. If you don't have a special pan you can use an oven safe bowl or just crunch chips on top of salad. Layer chopped romaine, diced tomatoes, diced red onion, chopped avocado, then meat, cheese and beans. Then top with sour cream and salsa.

Chinese Chicken Salads

Top a mix of shredded 2 parts shredded romaine and one part shredded cabbage with shredded carrot, scallions, edemame, mandarin orange slices, toasted almonds, chow mien noodles and shredded chicken. Toss all ingredients with your favorite sesame dressing.

Cauliflower Soup:

Rachel Ray recipe on foodnetwork.com

http://www.foodnetwork.com/recipes/rachael-ray/cauliflower-soup-and-garlic-and-cheese-sourdough-dippers-recipe/index.html

Sometimes I like to use leek instead of onion, your choice.

Beef and Cannellini Soup

This is from an episode of Giada at home on the food network, I hope you enjoy it as much as I do...

http://www.foodnetwork.com/recipes/giada-de-laurentiis/beef-and-cannellini-bean-minestrone-recipe/index.html

Shopping List

1 and 1/2 lb ground meat (two meals)

shredded chicken

lettuce

cabbage

cauliflower

leek

parsley

tomatoes

carrot

onion

scallion

avocado

celery

edemame

thyme

cannellini beans

black beans

olives

almonds

chow mein noodles

sour cream

cheese

salsa

chicken broth

beef broth

1/2 and 1/2

tomato paste

one can diced tomatoes