Week Menu 11/28-12/4

Busy Week...

Meal One: Breakfast (sausage, eggs and hashbrowns)

Meal Two: Orechiette with sausage, beans and mascarpone

Meal Three: Cauliflower soup with Ham and Cheese sandwiches

Recipes:

Breakfast

1 lb sausage patties

eggs (2 per person)

4 potatoes

2 T butter

1/4 c green pepper, diced

salt and pepper

In large skillet melt butter over medium heat, add thick shredded potatoes, green onion and salt/pepper, cover. Stir potatoes every 3-5 minutes, for about 20 minutes.

Place formed sausage patties in seperate skillet over medium heat and cook about 2 minutes per side

In yet another skillet cook eggs, according to your likes.

Orechiette with sausage, beans and mascarpone: I use the recipe attached, with a few changes

http://www.foodnetwork.com/recipes/giada-de-laurentiis/orechiette-with-sausage-beans-and-mascarpone-recipe2/index.html

I have used all different types of sausage, so whatever you have is fine, it is good even with jimmy dean light breakfast sausage, also if you don't have fresh oregano, dried is fine, just use about 1-2 tsp instead.

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.

Grilled Ham and Cheese Sandwiches

On whole wheat bread, layer deli sliced ham and cheddar cheese (or your favorite cheese), then butter the outside of each slice of bread. Place in a large flat bottomed skillet over med heat, about 1-2 minutes per side.

Shopping List

Sausage

deli ham

eggs

cheddar cheese

mascarpone cheese

onion

leek

celery

green pepper

potatoes

cauliflower

thyme

oregano

cannellini beans

pasta

chicken broth

cream

Thanksgiving Week

Let's keep it easy this week, BIG meal on Thursday and all.

Meal One: Spaghetti with green beans

Meal Two: Wild mushroom turkey burgers with cowboy caviar and chips

Meal Three: Frozen margarita pizza with side salads

Recipes

Spaghetti

1 lb ground sausage or burger

1 onion, chopped

1 clove garlic chopped

One jar of spaghetti sauce (homemade or pre-made)

One package of spaghetti noodles

In large sauce pan brown meat along with onion over med-high heat for about 5-10 minutes. Add garlic during last 30 seconds, then drain any grease that has accumulated. Add spaghetti sauce and let simmer for 10 minutes. In the meantime boil water in large pot. Once at a boil add a palmful of salt then add noodles and cook until al dente.

I serve with steamed green beans and applesauce.

Wild Mushroom Turkey Burgers

2 cups wild mushrooms choppped

one shallot chopped

1 lb turkey burger

1 egg

bread crumbs

italian seasoning

In saucepan saute shallot and mushrooms in a small amount of olive oil and butter (equal parts), over medium heat for about 5-10 minutes, season with salt and pepper. Once slightly cooled mix together turkey, mushroom mix, egg, two palmfuls of bread crumbs and about 2 t italian seasoning. Evenly divide mixture into four equal size patties. I like to use the george foreman and grill burgers for about 5 minutes. You can serve these on a bun with lettuce and tomato. But I like them just plain, maybe a littel BBQ sauce and A1 mix on the side.

Cowboy Caviar

1 can black-eyed peas, drained and rinsed

1 can black beans, drained and rinsed

2 small diced tomatoes

1/2-1 diced red onion

1-2 avocados, chopped

cilantro, chopped

lime juice, from 1-2 limes

drizzle of olive oil

Mix together all ingredients and serve with tortilla chips. Feel free to mix up the types of beans, and amounts of other ingredients. Some other versions I have seen also have a can of corn, your choice. Enjoy

Frozen Pizza and Salad:

Really? It is what it says

Shopping List

Ground Sausage

ground turkey

wild mushrooms

shallots

onions (one red, one sweet)

tomatoes

avocados

cilantro

salad fixings

limes

garlic

spaghetti sauce

frozen pizza

spaghetti noodles

black eyed peas

black beans

bread crumbs

tortilla chips

Week 11/14-20

Meal One: Pot Roast

Meal Two: Tacos with hot salsa

Meal Three: Sweet crunchy chicken with brussel sprouts

Recipes

Pot Roast

1	chuck-eye roast (about 3 1/2 pounds), boneless
2	tablespoon vegetable oil
1	medium onion , chopped medium
1	small carrot , chopped medium
1	small rib celery , chopped medium
2	medium cloves garlic , minced
2	teaspoons granulated sugar
1	cup low-sodium chicken broth
1	cup low-sodium beef broth
1	sprig fresh thyme
1 1/2	cups water
1/4	cup dry red wine
1 1/2	pounds carrots (about 8 medium carrots), sliced 1/2 inch thick (about 3 cups)
1 1/2	pounds small red potatoes , halved if larger than 1 1/2 inches in diameter (about 5 cups)
1	pound large parsnips (about 5), sliced 1/2 inch thick (about 3 cups)

INSTRUCTIONS

1. 1. Adjust oven rack to middle position and heat oven to 300 degrees. Thoroughly pat roast dry with paper towels; sprinkle generously with salt and pepper.

2. 2. Heat oil in large heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking. Brown roast thoroughly on all sides, reducing heat if fat begins to smoke, 8 to 10 minutes. Transfer roast to large plate; set aside. Reduce heat to medium; add onion, carrot, and celery to pot and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes. Add garlic and sugar; cook until fragrant, about 30 seconds. Add chicken and beef broths and thyme, scraping bottom of pan with wooden spoon to loosen browned bits. Return roast and any accumulated juices to pot; add enough water to come halfway up sides of roast. Bring liquid to simmer over medium heat, then place large piece of foil over pot and cover tightly with lid; transfer pot to oven. Cook, turning roast every 30 minutes, until roast is almost tender (sharp knife should meet little resistance), 3 to 3 1/2 hours. Add carrots, red potatoes, and parsnips to Dutch oven, submerging them in liquid. Continue to cook until vegetables are almost tender, 20 to 30 minutes.

3. 3. Transfer roast to carving board; tent with foil to keep warm. Allow liquid in pot to settle about 5 minutes, then use wide spoon to skim fat off surface; discard thyme sprig. Add wine and salt and pepper to taste; boil over high heat until vegetables are fully tender, 5 to 10 minutes. Using slotted spoon, transfer vegetables to warmed serving bowl or platter. Using chef’s or carving knife, cut meat into 1/2-inch-thick slices or pull apart into large pieces; transfer to bowl or platter with vegetables and pour about 1/2 cup sauce over meat and vegetables. Serve, passing remaining sauce separately.

   
   

Tacos with Hot salsa

Left over Pot roast (really you can use any meat you want)

Corn tortillas

Monterrey jack cheese

veg. oil

lettuce

onion

can green chili's

one can el pato

one equal size can of tomato sauce

In small sauce pan saute chopped onion in small amount of oil for about 5 minutes, until they are translucent. Add green chili's, el pato and tomato sauce. Bring mixture to a boil and lower heat to simmer. Cover and simmer for about 15 minutes.

In small saute pan heat small amount of oil over med-high heat. Place one tortilla at a time into pan and lightly fry each side for about 30 secs. Then place on paper towel lined plate and blot top with paper towel as well, to remove all excess oil.

Assemble tacos, (tortilla, shredded beef, cheese and lettuce) then serve with warm salsa and just spoon on with each bite.

Sweet Crunchy Chicken

In dish mix together a couple handfuls of bread crumbs, 2 T brown sugar and 2 t either Italian seasoning or dried tarragon. Coat Chicken breasts with dijon mustard then place in bread crumbs and coat. Place breaded chicken breasts on foil lined, and sprayed baking sheet. Bake at 425 for 20-25 minutes, depending on size of chicken breasts.

Brussel sprouts

I prefer my brussel sprouts steamed then topped with a small amount of butter, salt and pepper.

Shopping List

chuck roast

chicken breasts

onions

carrots

celery

thyme

red potatoes

parsnip

lettuce

brussel sprouts

chicken broth

beef broth

red wine

el pato

tomato sauce

green chili's

corn tortillas

Monterrey jack cheese