Weekly Menu 16

Sunday, May 16, 2010

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

Shopping List

2 onions
1 green sweet pepper
1 container basil
1 lb okra
1 bunch green onion
1 bunch fresh spinach
1 red onion

3 lbs 93/7 ground beef
2 boneless, skinless chicken breasts or 1 rotisserie chicken

1 box penne pasta
1 jar sun-dried tomato pesto
1 container bread crumbs
1 container ketchup
1 container prepared horseradish
1 container mustard
1 bottle vinaigrette
1 can beef broth
1 package taco seasoning
1 (10.75) can cream of onion soup
1 (10 oz) can enchilada sauce
1 (4.5 oz) can chopped green chiles
1 (16 oz) can refried beans
1 package tortillas
1 can diced black olives
1 package cranraisins
1 can mandarin oranges
1 package sunflower seeds

1 package smoked or regular mozzarella cheese
1 package shredded Pepper Jack cheese
1 container feta cheese crumbles

1 package French bread or hamburger buns

**DINNER #1**
Penne Pasta with Sun-Dried Tomato Pesto
Penne pasta
1 jar sun-dried tomato pesto

Directions:  Cook pasta according to directions.  When straining the pasta, reserve 2-3 Tbsp the liquid.  Stir in the tomato pesto to taste.  Serve.

**DINNER #2**
Outdoor Burger from Recipe.com
1/2 cup finely chopped onion
1/4 cup fine dry bread crumbs
1/4 cup finely chopped green sweet pepper
1/4 cup catsup
2 tablespoons prepared horseradish
2 tablespoons prepared mustard
1/2 teaspoon salt
1/2 teaspoon pepper
2 pounds extra-lean ground beef
8 slices smoked or regular mozzarella cheese
Fresh basil leaves, sliced
8 3/4-inch-thick slices Italian bread, toasted, or whole wheat hamburger buns, split and toasted

Directions:  Combine onion, bread crumbs, sweet pepper, catsup, horseradish, mustard, salt, and pepper in a medium bowl. Add ground beef; mix well. Shape meat mixture into eight 3/4-inch-thick patties. Grill patties on the rack of an uncovered grill directly over medium coals for 14 to 18 minutes or until an instant-read thermometer inserted in side of patty registers 160 degrees F., turning once halfway through cooking. Top each burger with a slice of mozzarella during last 2 minutes of grilling. Remove from grill, sprinkle with basil.  Serve on toasted Italian bread slices or whole wheat buns. Makes 8 servings.

Grilled Okra from Nibble Me This
1 lb okra, fresh, hole
1 cup of any vinaigrette

Directions:  Marinade your okra in the vinaigrette for 15 minutes. It could be plain italian dressing or something you made. I did one with fig vinegar, dijon, S & P, lemon juice, and olive oil. Okra goes good with tomato so a sun dried tomato vinaigrette would be good too.

Grill over direct heat at ~400f for about 4-5 minutes per side.

**DINNER #3**
Baked Mexican Pie from Recipe.com
1 pound ground beef
1 (1.25-ounce) package taco seasoning
2/3 cup beef broth
2 tablespoons butter
1 medium onion, chopped
2 tablespoons chopped garlic
1/2 cup chopped green onion
1 (4.5-ounce) can chopped green chiles
1 (10.75-ounce) can cream of onion soup
1 (10-ounce) can enchilada sauce
1 (16-ounce) can refried beans
5 (12-inch) flour tortillas
3 cups shredded Pepper Jack cheese

Directions:  Preheat oven to 350 degrees. Using a 12-inch cast-iron skillet, cook beef with taco seasoning and broth over medium heat; drain. In the same skillet, melt butter. Cook onion, garlic, and green onion in butter until tender. Add green chiles, soup, and meat, stirring well. Transfer mixture to a medium bowl. Wipe skillet clean with a paper towel. Lightly spray skillet with cooking spray; set aside. In a separate bowl, combine enchilada sauce and beans, whisking well. In prepared skillet, layer 1 tortilla, half of meat mixture, 1 tortilla, and half of bean mixture. Repeat once more, ending with tortilla. Top with cheese. Bake for 30 minutes, or until cheese is browned. Garnish with sour cream, chopped green onions, and chopped tomatoes, if desired.

Power Salad with Chicken adapted from JJ Twigs
1 bunch of washed fresh spinach
1 can diced black olives
1/2 red onion sliced
1 package of cranraisins
1 can drained mandarin oranges
1 container feta cheese
2 baked chicken breasts or 1 shredded rotisserie chicken\
1 package sunflower seeds

Directions:  Bake chicken until done.  Slice.  (Or, shred a rotisserie chicken).  Make salad with all produce ingredients and add chicken on top.  Serve with favorite dressing or use this poppy seed dressing recipe.


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