Weekly Menu 9

I will only be cooking 3 nights next week so I have only put together enough recipes for 3 nights.

Be sure to check your pantry and refrigerator for any items that you may already have.  Use coupons with sale items for extra savings.

Shopping List

Produce
6 medium onions
2 heads broccoli
2 heads cauliflower
2 medium sweet red peppers
10 garlic cloves
1 small tomato
1 medium green pepper

Meat
3 to 3 1/2lbs bone-in beef short ribs (could use pork)
4 boneless, skinless chicken breasts
1lb lean ground turkey

Groceries
bottle of light beer or nonalcoholic beer
1 small pkg brown sugar
1 small can tomato paste
1 small bag all-purpose flour
3 cans chicken broth
1 box quick-cooking brown rice or traditional brown rice
Soy sauce
Beef bouillon cubes
Cashes halves (optional)
1 box medium pasta shells
1 container corn starch
1 jar Dijon mustard
1 (4 1/2oz) can whole mushrooms
2 can (15oz each) black beans, rinsed and drained
1 jar (16 oz) salsa
1 can (15 oz) tomato sauce
1 can (14 1/2 oz) Mexican stewed tomatoes
1 pkg 12 corn tortillas
Olive Oil

Frozen
1 pkg (16 oz) frozen cut green beans

Seasonings
1 bay leaf
Dried thyme
Salt
Pepper
Dried Rosemary
Rubbed sage
Garlic Powder
Dried Basil
Onion Powder
Cumin

Dairy
Reduced fat shredded Mexican style cheese
Butter
Shredded cheddar cheese (optional

**DINNER 1**

Super Short Ribs Adapted from Taste of Home Simple & Delicious magazine
3 medium onions, cut into wedges
3 to 3 1/2lbs bone-in beef short ribs
1 bay leaf
1 bottle (12 oz) of light beer or nonalcoholic beer
2 Tbsp brown sugar
2 Tbsp Dijon mustard
2 Tbsp tomato paste
2 tsp dried thyme
2 tsp beef bouillon granules
1 tsp salt
1/4 tsp pepper
3 Tbsp all-purpose flour
1/2 cup cold water

Directions:  Place onions in a 5qt slow cooker; add ribs and bay leaf.  Combine the beer, brown sugar, mustard, tomato paste, thyme, bouillon, salt and pepper.  Pour over meat.  Cover and cook on low for 8-10 hours or until meat is tender.

Remove meat and vegetables to a serving platter; keep warm.  Discard bay leaf.  Skim fat from cooking juices; transfer juices to a small saucepan.  Bring liquid to a boil.  Combine flour and water until smooth.  Gradually stir into the pan.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve with meat and noodles.

Brown Rice Vegetable Casserole Adapted from Taste of Home Casseroles magazine
3 cups chicken broth
1 1/2 cups uncooked brown rice
2 cups chopped onions, divided
3 Tbsp soy sauce
2 Tbsp butter, melted
1/2 tsp dried thyme
4 cups fresh cauliflowerets
4 cups fresh broccoli florets
 2 medium sweet red peppers, julienned
2 garlic cloves, minced
3 Tbsp olive oil
1 cup salted cashew halves, optional
2 cups (8 oz) shredded cheddar cheese, optional

Directions:  In a greased 3 qt baking dish, combine the broth, rice, 1 cup onion, soy sauce, butter and thyme.  Cover and bake at 350 degrees for 65-70 minutes or until rice is tender.  I am going to use quick-cooking brown rice, instead.  I am going to use the same ingredients with the rice (broth, onion, soy sauce, butter and thyme)

Meanwhile, in a large skillet, saute the cauliflower, broccoli, peppers, garlic and remaining onion in oil until crisp-tender.  spoon over rice.

Cover and bake the veggies spooned over the rice for 10 minutes at 350 degrees.  Uncover and sprinkle with cashes and cheese, if desired.  Bake 5-7 additional minutes.

**DINNER 2**

Tuscan Chicken from Taste of Home Simple & Delicious magazine
4 boneless, skinless chicken breast halves
1/2 tsp salt
1/2 tsp pepper
2 garlic cloves, sliced
2 tsp dried rosemary, crushed
1/2 tsp rubbed sage
1/2 tsp dried thyme
2 Tbsp olive oil

Directions:  Flatten chicken to 1/2 inch thickness; sprinkle with salt and pepper.  In a large skillet over medium heat, cook and stir the garlic, rosemary, sage and thyme in oil for 1 minute.  Add chicken; cook for 5-7 minutes on each side or until chicken juices run clear.

Vegetable Medley from Taste of Home Simple & Delicious magazine
1 cup uncooked medium pasta shells
1 pkg (16 oz) frozen cut green beans
1 Tbsp corn starch
3/4 cup chicken broth
3 Tbsp butter
1-1/2 tsp Dijon mustard
1/4 tsp garlic powder
1/2 tsp dried basil
1 can (4-1/2 oz) whole mushrooms, drained
1 small tomato, chopped

Directions:  In a Dutch oven, cook pasta according to package directions, adding the beans during the last 5 minutes of cooking.  Meanwhile, combine the cornstarch and broth until smooth; set aside.  In a large saucepan, melt butter; add the mustard, basil and garlic powder.  Gradually stir in broth mixture.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Drain past and beans; return to the Dutch oven.  Add the mustard sauce and mushrooms; toss to coat.  Stir in tomato.

**DINNER 3**

Turkey Enchilada  Adapted from Taste of Home Casseroles magazine
1lb lean ground turkey
1 medium green pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
2 can (15oz each) black beans, rinsed and drained
1 jar (16 oz) salsa
1 can (15 oz) tomato sauce
1 can (14 1/2 oz) Mexican stewed tomatoes
1 tsp onion powder
1 tsp garlic powder
1 tsp ground cumin
12 corn tortillas
2 cups reduced fat shredded Mexican style cheese

Directions:  In a large nonstick saucepan coated with cooking spray, cook the turkey, green pepper, onion and garlic over medium heat until meat is no longer pink.  Stir in the beans, salsa, tomato sauce, tomatoes, onion powder, garlic powder and cumin.  Bring to a boil.  Reduce heat; simmer, uncovered, for 10 minutes.

Spread 1 cup of meat sauce into a 9x13 baking dish coated with cooking spray.  Scoop meat mixture into corn tortillas and cover with cheese.  Bake at 350 degrees for 10-15 minutes.

Some people prefer to layer the tortillas, lasagna style, with this casserole.  My family, though, doesn't like when the tortillas become soggy so I am just going to dip the meat mixture