Weekly Menu 13

Thursday, April 22, 2010

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

Shopping List

1 medium zucchini
1 large carrot
1 pint cherry or grape tomatoes
1 bunch green onions
1 bunch fresh parsley (can sub dried parsley)
3 sweet potatoes
1 lime
1 bunch cilantro
2-3 green peppers
2 large onions
1 bag or 1 head shredded lettuce
1 large tomato
1 head garlic

1 Flank Steak
4 bone-in, skin-on chicken breast halves
3/4lb ground turkey
1lb 93/7 hamburger meat

1 bottle Ranch dressing
1 bottle Ketchup
1 bottle Cider Vinegar
1 bottle Molasses
1 package brown sugar
1 package bulgur
1 package manicotti shells
1 jar (28 oz) spaghetti sauce
1 can (14-1/2 oz) diced tomatoes
1 jar picante sauce
2 cans (15 oz each) black beans
8 corn tortillas (6 inches)
1 bottle soy sauce
1 bottle Worcestershire sauce
1 bottle canola oil
1 jar olives with pimentos

1 pkg. (9 oz.) uncooked refrigerated cheese-filled tortellini

1 package McCormick's Brown Sugar Marinade
Dried mustard
Cayenne pepper
Kosher salt

Parmesan Cheese - to taste
1 container 2% cottage cheese
1 package part-skim mozzarella cheese
1 package reduced fat Mexican cheese blend

**DINNER #1**
Brown Sugar Flank Steak Adapted from Nibble Me This
1 package McCormick's Brown Sugar Marinade
1 Flank Steak

Directions:  Prepare marinade according to package directions.  Throw steak on the grill until like doneness.

Summer Tortellini Salad from the Sister's Cafe
1 pkg. (9 oz.) uncooked refrigerated cheese-filled tortellini (You can also use dry tortellini. Barilla has a yummy four cheese and Costco has really good tortellini as well)
1 medium zucchini, thinly sliced
1 large carrot, peeled and chopped (I use the equivalent of baby carrots instead)
1 pint cherry or grape tomatoes, halved
4 green onions with tops, thinly sliced
1/4 cup snipped fresh parsley (or 4 tsp. dried parsley if you don't have fresh...fresh is always best of course, but dried works fine too)
1/2 cup home-made or you're very, very favorite ranch dressing (I tend to skimp a bit on this measurement but 1/2 a cup isn't too much, just trying to be healthy:)
Parmesan Cheese - to taste

*Option - I have added left over Rotissere chicken to this and really liked it

Directions:  Cook tortellini according to package directions, drain and rinse under cold running water. Place tortellini in a large colander and set aside. Meanwhile, slice zucchini. chop carrot(s). Cut tomatoes in half and slice green onions. Snip parsley, if using fresh. Add vegetables to tortellini. Pour salad dressing over salad. Grate parmesan cheese over salad. cover; refrigerate at least 2 hours before serving. Yield: 6 servings

**DINNER #2**
Tangy Barbecue Chicken
4 bone-in, skin-on chicken breast halves
1 cup ketchup
1/2 cup cider vinegar
3 Tbsps molasses
3 Tbsps brown sugar
1 Tbsp dried mustard
1 Tbsp soy sauce
2 Tbsps Worcestershire sauce
1 cup water
Kosher salt

Directions:  Simmer 1 cup ketchup, 1/2 cup cider vinegar, 3 Tbsps eacg molasses and brown sugar, 1 Tbsp each dried mustard and soy sauce, 2 tsps Worcestershire sauce, 1 cup water, and kosher salt and pepper to taste until thickened, about 30 minutes.  Preheat a grill to medium-high on one side.  Season 4 bone-in, skin-on chicken breast halves with salt and pepper.  Grill over direct heat until golden and crisp on both sides, about 5 minutes.  Transfer to a bowl and toss with 1 cup of the sauce.  Place on the cooler side of the grill; cover and cook, basting once, until the meat is glazed and reaches 165 degrees, 25 to 30 minutes.

Grilled Sweet Potatoes from Food Network Magazine
Recipe by Bobby Flay
3 sweet potatoes, unpeeled
2 tsps finely grated lime zest
Pinch of cayenne pepper
1/4 cup canola oil
Freshly ground pepper
1/4 cup finely chopped fresh cilantro

Directions:  Parcook the potatoes.  Place in a pot of water and boil until fork-tender; let cool.  Slice each potato lengthwise into eighths.

Preheat a grill to medium or place a cast-iron grill pan over medium heat.  Mix 1 Tbsp salt, the lime zest and cayenne pepper in a small bowl.

Brush the potato wedges with the oil and season wtih salt and pepper.  Grill until golden brown on all sides (including the skin) and just cooked through, about 1 1/2 minutes per side.  Transfer to a platter; immediately season with the salt mixture and sprinkle with cilantro.

**DINNER #3**
Turkey Manicotti from Taste of Home Magazine
1/4 cup bulgur
2/3 cup boiling water
3/4 lb lean ground turkey
1-1/2 cups (12 oz) 2% cottage cheese
1 tsp dried basil
1 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
14 uncooked manicotti shells
1 jar (28 oz) meatless spaghetti sauce
1 cup (4 oz) part-skim mozzarella cheese

Directions:  Preheat 350 degrees.  Place the bulgur in a large bowl; stir in boiling water.  Cover and let stand for 30 minutes or until the liquid is absorbed.  Drain and squeeze dry.

In a nonstick skillet, cook turkey over medium heat until no longer pink; drain.  Add the cottage cheese, basil oregano, salt, pepper and bulgur.  Stuff into uncooked manicotti shells.  Arrange in a 13x9 inch baking dish coated with cooking spray.

Combine spaghetti sauce and water; pour over shells.  Cover and bake at 350 degrees for 1 hour and 15 minutes or until shells are tender and sauce is bubbly.  Uncover; sprinkle with mozzarella cheese.  Bake 5 minutes longer or until cheese is melted.

**DINNER #4**
Black Bean Tortilla Casserole from adapted fromTaste of Home magazine
1lb 93/7 hamburger meat
2 large onions, chopped
1-1/2 cups chopped green peppers
1 can (14-1/2 oz) diced tomatoes, drained
3/4 cup picante sauce
2 garlic cloves, minced
2 tsps ground cumin
2 cans (15 oz each) black beans, rinsed and drained
8 corn tortillas (6 inches)
2 cups (8 oz) shredded reduced fat Mexican chees blend

1-1/2 cups shredded lettuce
1 cup chopped fresh tomatoes
1/2 cup thinly sliced green onions
1/2 cup sliced ripe olives

Directions:  In a large saucepan, combine the onion, peppers, tomatoes, picante sauce, garlic and cumin.  Brng to a boil.  Reduce heat; simmer, uncovered, for 10 minutes.  Stir in the beans.

Spread a third of the mixture in a 9x13in baking dish coated with cooking spray.  Layer with four tortillas and 2/3 cup heese.  Repeat layers; top with remaining beans.

Cover and bake at 350 degrees for 30-35 minutes or until heated through.  Sprinkle with remaining cheese.  Le stand for 5minutes or until cheese is melted.  Serve with toppings.


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