Thursday, November 12, 2009

Weekly Menu #7 -

This is my menu for the week. The only recipe that we have previously made is Pat's Gourmet Burgers.

Day 1:
Pasta Fagioli
Bread (Recipe in week 3)
Green Salad

Day 2:
Shepherd’s Pie

Day 3:
Pat’s Gourmet Burgers
Sweet Potato Sticks

Day 4:
Tofu Lime Ceviche
Cheese Quesadillas

Day 1:

Olive Garden Pasta E Fagioli Soup in a Crock Pot (Copycat) Recipe
7¼ hours 15 min prep
SERVES 12 -14
· 2 lbs ground beef
· 1 onion, chopped
· 3 carrots, chopped
· 4 stalks celery, chopped
· 2 (28 ounce) cans diced tomatoes, undrained
· 1 (16 ounce) can red kidney beans, drained
· 1 (16 ounce) can white kidney beans, drained
· 3 (10 ounce) cans beef stock
· 3 teaspoons oregano
· 2 teaspoons pepper
· 5 teaspoons parsley
· 1 teaspoon Tabasco sauce (optional)
· 1 (20 ounce) jar spaghetti sauce
· 8 ounces pasta
Brown beef in a skillet.
Drain fat from beef and add to crock pot with everything except pasta.
Cook on low 7-8 hours or high 4-5 hours.
During last 30 min on high or 1 hour on low, add pasta.

Day 2:
Shepherds Pie
Beloved by the British, this rich, protein-filled dish is traditionally made with a mashed-potato crust. For a sweeter one, use a blend of potatoes, parsnips, and carrots.
Yield: Makes 6 servingsActive Time: 30 minutesTotal Time: 1 hour

1 tablespoon vegetable oil
1 large onion, peeled and chopped
1 large carrot, peeled and chopped (or substitute frozen peas & carrots)
1 pound ground lamb or beef or combination
1 cup beef or chicken broth
1 tablespoon tomato paste
1 teaspoon chopped fresh or dry rosemary
1 tablespoon chopped Italian parsley
1 cup frozen peas
2 pounds potatoes (yukon gold, sweet, or combination), peeled and cut into chunks
6 tablespoons unsalted butter
1/2 cup milk (any fat content)
Salt & pepper to taste
1 T Worcestershire\

1. Preheat oven to 375°F.
2. In a large sauté pan over medium-high heat, heat the oil, then add the onion, carrot, and meat, and Salt and pepper and Worcestershire. Cook until browned, 8 to 10 minutes.
3. Drain the fat and add the broth, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes, then add the peas.
4. Pour the mixture into a 1 1/2-quart baking dish; set aside.
5. Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain.
6. Mash the potatoes with the butter, milk, and salt.
7. Spread them over the meat mixture, then crosshatch the top with a fork.
8. Bake until golden, 30 to 35 minutes.

Day 3:

Pat’s Gourmet Burgers
1 lb Lean Ground Beef
2 T Worcestershire Sauce
5-6 Large Crimini mushrooms
¼ onion
1 clove garlic
1 egg
Salt & Pepper
Hamburger toppings (Lettuce, Tomato, pickle, onion, ketchup, mustard, mayo, et)
Small Whole Wheat Hamburger Buns

Put burger, egg, & Worcestershire sauce in bowl. Finely chop mushroom, onion, and garlic in food processor, add to burger. Mix. Form into small patties and grill or cook in frying pan.

Brown buns, add toppings and burgers.

Baked Sweet Potato Sticks

Prep Time: 15 Minutes
Cook Time: 40 Minutes
Ready In: 55 Minutes
Servings: 8

1 tablespoon olive oil
1/2 teaspoon paprika
8 sweet potatoes, sliced lengthwise into

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
In a large bowl, mix olive oil and paprika. Add potato sticks, and stir by hand to coat. Place on the prepared baking sheet.
Bake 40 minutes in the preheated oven.

Day 4:

Quesadillas (your choice: Cheese, chicken)

Tofu Lime Ceviche
Traditional ceviche is a popular Peruvian dish featuring raw fish marinated in lemon juice. In this vegetarian version, jalapeño, lime, cilantro, garlic and ginger add a spicy kick while coconut milk and tofu provide a soothing, creamy counter-balance. Pairs well with basmati or jasmine rice.
2 pounds firm or extra-firm tofu, drained and cut into 1-inch cubes
2 tablespoons vegetarian Worcestershire sauce
4 large tomatoes, seeded and chopped
1/2 cup lime juice
1 cup cilantro, chopped
1 small jalapeño, seeded and finely chopped
Salt to taste
1 small red onion, finely chopped
1 medium green bell pepper, cored, seeded and finely chopped
2 tablespoons finely chopped ginger
2 cloves garlic, finely chopped
1 cup canned coconut milk

Preheat oven to 400°F. Pat tofu dry with paper towels, then transfer to a bowl and toss gently with Worcestershire sauce. Spread tofu out evenly on a parchment-lined baking sheet and bake, turning once, for 30 minutes. Set aside to let cool to room temperature. Put tomatoes, lime juice, cilantro, jalapeño, salt, onions, bell peppers, ginger, garlic and coconut milk into a large bowl. Add tofu and toss gently. Cover and refrigerate for 2 hours, or overnight, before serving.
Per serving (about 20oz/560g-wt.): 390 calories (230 from fat), 26g total fat, 13g saturated fat, 0mg cholesterol, 350mg sodium, 19g total carbohydrate (7g dietary fiber, 7g sugar), 30g protein

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