I put the menu together for the week tonight instead of tomorrow, so I can get a jump start on the grocery list for tomorrow. Here's the plan:
Soup Sundays: Stuffed Pepper Stoup
Monday: Grilled Sausages, peppers, and onions on rolls
Tuesday: Bible study night-We'll support my school's spirit night at a local restaurant. :)
Wednesday: Chicken with Black Beans and Rice
Thursday: Bfast for dinner night-Mushroom and sausage quiche
Friday: Leftovers-I always plan a leftover night so we don't waste food. Sometimes, I work in a second leftover night if we need it. We also eat leftovers for lunch at work.
Saturday: Probably Pizza (see previous post for recipe)
Here are the recipes for this week's meals.
Sunday: Stuffed Pepper Stoup
I love making stuffed peppers, so I figured I would try this soup/stew from my friend Rachel Ray.
2 tablespoons extra-virgin olive oil
1 1/2 pounds ground sirloin
salt and black pepper
1/2 teaspoon ground allspice
4 garlic cloves, chopped
1 large onion, cut into bite-size dice
3 green bell peppers, seeded and cut into bite-size dice
1 bay leaf
1 quart chicken stock (4 cups)
1 (28 ounce) can crushed tomatoes
1 cup orzo pasta
12 to 15 fresh basil leaves, shredded or torn
Grated parmesan to serve
Heat a medium soup pot over medium-high heat with the extra virgin olive oil. When the oil is hot, add the beef and season with salt, pepper, and the allspice. Cook the meat for 5 minutes or until browned, then add the garlic, onions, peppers, and bay leaf. Cook for 7 to 8 minutes, until tender. Stir in the stock and tomatoes and bring to a boil. When the soup is bubbling, add the pasta and cook al dente, 7 to 8 minutes. Turn off the heat and fold in the basil. Discard the bay leaf. Serve in bowls topped with some grated cheese.
Tuesday: Grilled sausages, peppers, and onions on rolls
This recipe is something we come back to time and time again. I had never had italian sausage until I met my husband. His family introduced me to eating Italian Sausage sandwiches-so delicious! This recipe kicks it up a notch with the balsamic vinegar and Worcestshire sauce with the veggies.
Feel free to increase the amount of sausage and rolls. There will be PLENTY of veggies.
1 tbsp olive oil
1 red bell pepper, cut into 1/4 inch rings
1 yellow bell pepper, cut into 1/4 inch rings
1medium onion, cut into 1/4 inch slices
1 tbsp Worcestshire sauce
1 tsp. balsamic vinegar
4 sweet or hot Italian Sausages
2 sub rolls
Prepare grill. (We use a grill pan when it's cold out) In a small bowl, drizzle 2 teaspoons oil over pepper rings, tossing to coat well. Secure each slice of onion horizontally with a wooden pick to prevent separation, and brush with remaining teaspoon oil. Grill peppers and onions 3 minutes on each side. Transfer peppers and onions to a bowl, discarding picks, and toss with Worcestshire sauce and vinegar. Prick sausages with a fork and grill, turning them, until golden, 10 to 15 minutes. Halve sausages lengthwise and rolls horizontally and grill, cut sides down, 1 minute, or until sausages are cooked through, but juicy and rolls are toasted.
I always serve this with something light. The sandwiches are very filling! I'll probably serve it with a simple salad.
Wednesday: Chicken with black beans and rice (adapted from Better Homes and Gardens Cookbook)
I need to use up my chicken drumsticks. This looked yummy!
1/4 cup all purpose flour
1 1/2 teaspoons chili powder
1/4 teaspoon salt
1/4 teaspoon black pepper
2 1/2 to 3 pounds meaty chicken pieces
2 tablespoons vegetable oil
1 15-oz. can black beans, rinsed and drained
1 14.5 ounce can diced tomatoes with onion and green pepper, undrained
1 cup tomato juice
1 cup frozen whole kernel corn
1/3 uncooked long grain rice
1/2 cup water
1/4 teaspoon salt
1/8-1/4 teaspoon cayenne pepper
2 cloves garlic, minced
In a large resealable plastic bag combine flour, 1 teaspoon of the chili powder, 1/4 teaspoon salt, and black pepper. Add chicken pieces, half at a time. Seal bag; shake to coat.
In a very large skillet heat oil over medium heat. Add chicken; cook about 10 minutes or until brown on all sides, turning occasionally. Remove chicken from skillet; set aside. Discard drippings.
Add beans, undrained tomatoes, tomato juice, corn uncooked rice, water, 1/4 teaspoon salt, the remaining 1/2 teaspoon chili powder, the cayenne pepper, and garlic to the skillet. Bring to boiling. Arrange chicken pieces on top of rice mixture. Reduce heat to medium-low. Cook, covered, for 35-40 minutes or until chicken is no longer pink and rice is tender.
Thursday: Another breakfast for dinner-Mushroom and Sausage quiche from the Paula Deen and Friends cookbook
0ne 9 inch refrigerated pie crust, fitted into a 9 inch glass pie plate
one 1 pound package ground sausage
1 tbsp butter
1/2 pound fresh mushrooms, sliced
1/2 large Vidalia onion, chopped
1 cup sour cream
1 cup cottage cheese
3 tbsp all-purpose flour
3 tbsp freshly grated Parmesan cheese
1 teaspoon hot sauce
one 8 ounce package shredded sharp Cheddar cheese
Preheat the oven to 350 degrees. Crimp the edges of the crust. In a large skillet, cook and drain the sausage, and set aside. Wipe out the pan, and in the same pan, melt the butter over medium-high heat. Add the mushrooms and onion, and saute for 5 minutes, or until tender.
Place the eggs, sour cream, cottage cheese, flour, Parmesan cheese, and hot sauce in a food processor and process until smooth, stopping to scrape down the sides of the bowl.
Stir together the crumbled sausage, mushroom mixture, egg mixture, and Cheddar cheese, and spoon into the piecrust. cover the edges of the piecrust with aluminum foil to prevent the crust from burning.
Bake for 50-60 minutes, until golden brown and the center is set. Coll for 10 minutes and cut into 8 wedges.
Happy Eating everyone! Let me know how the recipes turn out!