Weekly Menu 8

Most of this week's recipes come from blogs that I have found on Foodie BlogRoll.  I added the Spaghetti and Meatballs from last week because I didn't get a chance to make it this week.  I have some leftover frozen spinach from a couple of weeks ago so I was excited to find a recipe where I could use the rest of it.

Make sure to include side items on your shopping list.

Don't forget to check your pantry and fridge for items that you may already have.  Match coupons with sale items for extra savings.

Shopping List

Produce
7 garlic cloves
2 small onion
Handful of flat-leaf parsley
Basil
1 head cauliflower
1 ½ pounds small red potatoes

Meat
1 package of sausage (I use turkey polska)
1 1/4 lb ground sirloin
1lb extra lean (93/7) ground beef
4 boneless, skinless chicken breasts

Groceries
1lb box of spaghetti (I got whole grain)
1 can saurkraut
1 container Italian bread crumbs
1 cup of beef stock
1 (28 oz) can crushed tomatoes
1 pkg. (6 oz.) Chicken flavored stuffing mix
1 jar of spaghetti sauce
2 cans of chicken broth
1 jar (13 or 15 oz) Alfredo Sauce
1 bottle of Worcestershire
1 bottle extra virgin olive oil

Seasonings
Crushed red pepper flakes
Italian seasoning
Salt
Pepper
Garlic Powder
Lemon Pepper
Paprika

Frozen
1 package of frozen spinach

Dairy
1 egg
Parmesan cheese or any Italian style cheese
1 package of shredded mozzarella
Butter


Polish Sausage and Saurkraut
1 package of your favorite polish or smoked sausage
1 can of saurkratut

Directions:  There is really no recipe following to this one.  Cook the sausage and saurkraut as directed.  Add whatever sides you want.

Spaghetti and Meatballs from Rachel Ray
1lb pound of spaghetti

Meatballs
1 1/4lb ground sirloin
2 teaspoons Worcestershire
1 egg, beaten
1/2 cup Italian bread crumbs
1/4 cup grated Parmesan or any Italian style cheese
2 cloves garlic, chopped

Sauce
2T extra virgin olive oil
1/2t crushed red pepper flakes
4 cloves garlic, crushed or chopped
1 small onion, finely chopped
1 cup of beef stock
1 (28 oz) can crushed tomatoes
Handful of chopped flat-leaf parsley
10 leaves fresh basil, torn or thinly sliced
Grated cheese such as Parmigiano-Reggiano or Ramano

Directions: Preheat oven to 425 degrees. Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.

Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.

Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Serve with bread or garlic bread (and some good chianti!)

Marvelous Mini Meatloaves-Kraft Foods from Gourmet Meals For Less
makes 12 meatloaves

lb. extra-lean ground beef (1.69)
1 pkg. (6 oz.) Chicken flavored stuffing mix (use the cheapest you can find) (1.47)
1 cup water

and choose from your favorite of the following combinations (ours is the BBQ, we love honey style, and cheddar cheese)

1 tsp. italian seasoning, spaghetti sauce, shredded mozzarella
2 tsp. chili powder, chunky salsa, mexi-cheese
1 tsp. garlic powder, bbq sauce, cheddar cheese (PI), (.30), (.50)

Directions:  Preheat oven to 375°. Mix meat, stuffing mix, water and preferred seasoning until well blended.

Press into 12 muffin cups sprayed with cooking spray. Make indentation in center of each with back of spoon; fill each evenly with spoonful of preferred sauce Bake 30-40 min. or until meatloaves are done (160°F). Top each meatloaf with sprinkle of cheese; bake 5 min. or until melted. Let stand 10 min. Make Ahead:
Bake meatloaves as directed. Remove from muffin cups; cool completely. Place in single layer on baking sheet; freeze 1 hour. Transfer to airtight container. Store in freezer up to 1 month. Thaw in refrigerator, and then reheat in 375°F-oven 20 min. or until heated through.

Parsley Potatoes from Amy's WFD Blog
1 ½ pounds small red potatoes
1 medium onion, chopped
1 garlic clove, minced
1 Tbs. canola or vegetable oil
1 ½ cups chicken broth
1 cup minced fresh parsley, divided
½ tsp. salt, optional
½ tsp. pepper

Directions:  Cut a strip of peel from around the middle of each potato if desired; set aside. In a large skillet, sauté onion and garlic in oil until tender. Stir in broth and ¾ cup parsley; bring to a boil. Add potatoes. Reduce heat, cover and simmer for 20 minutes or until potatoes are tender. Sprinkle with salt if desired and pepper and remaining parsley.

Crockpot Lemon Pepper Chicken from Amy's WFD Blog

4 chicken breasts
2 tablespoons margarine or butter
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon garlic powder
lemon pepper
paprika
1/2 cup chicken broth

Directions:  Rub the chicken breasts with margarine and season with salt and pepper. Sprinkle chicken generously with lemon pepper, garlic powder, & paprika. Pour broth into crock pot & add chicken. Cook on high for 3 to 4 hours or or low for 6 to 8 hours. Cook until chicken is well done.

Cauliflower and Spinach Gratin from Hope in the Kitchen

1 head cauliflower, broken into small florets (or 2 lbs cauliflower florets)
1 pkg (10 oz) Fresh Spinach, stemmed (large stems only), rinsed - 10 oz is a lot. I didn't use that much. Use your judgement.
Salt and pepper to taste
1 cup Bread Crumbs, divided - I used panko
1 jar (13 or 15 oz) Alfredo Sauce
1/2 cup Shredded Mozzarella Cheese
2 tablespoons Extra-Virgin Olive Oil

Directions:  Preheat oven to 350 degrees.  Add cauliflower and spinach to large mixing bowl; season to taste with salt and pepper. Add 1/2 cup bread crumbs, alfredo sauce, and mozzarella; mix well. Set aside.

Make topping: Combine remaining 1/2 cup of bread crumbs and 1 T oil in small bowl. Set aside.

Grease baking dish with olive oil; add vegetable-cheese mixture to dish.

Bake 40 min, uncovered, stirring halfway through cooking time. Remove from oven; sprinkle with topping. Return to oven; bake 15 min, until topping is light golden brown.