Friday, August 21, 2009

Sunday - 5 Day Meal Planner + Vegetarian Options 8/23

Monday: Tacozagna and Banana Cheesecakes
Tuesday: Chicken with Vegetable Ragout and Polenta
Wednesday: Ham-and-Spinach Spuds
Thursday: Orecchiette with Mixed Greens and Goat Cheese
Friday: Beef Fajita Pie

This week I have also taken into account the vegetarians out there with three meatless options. One of them is included in the 5 day meal planner (Thursday) and the other two can be found on the bottom of Sunday’s post. I am starting to feel lonely since nobody is posting any comments. Please post comments on what you think about the recipes! I, and the other people considering the recipes, would love to hear what you think! BTW, on Monday I am going to have you make dessert which you can have a little of all week long…

So, this week I will assume you have vegetable oil, chili powder, ground cumin, Salt, black pepper, Italian seasoning, Grated Parmesan, extra-virgin olive oil, taco seasoning mix, all-purpose flour, milk, cayenne pepper, grated nutmeg, Kosher salt, ground cinnamon, dry sherry, white wine vinegar (V), honey (V), red wine (V), red wine vinegar (V), balsamic vinegar (V). The things with the “(V)” are needed for the two vebetarien dishes on the end of the Sunday post.

From the store you will need:
2 and1/2 pounds ground turkey
4 boneless skinless chicken breasts
4 thin slices ham (about 3 ounces), cut into strips
1/2 pound stir-fry beef strips
1 zucchini
2 carrots
1 onion
7 cloves garlic
4 scallions
2 very ripe bananas
3 plum tomatoes
2 hearts romaine lettuce
1 (24-ounce) tube pre-made polenta
2 cups Mediterranean-style mixed salad greens
Refrigerated guacamole
Fresh cilantro
1 bunch spinach
5 cups 3/4-inch cauliflower florets (about 1 to 1 1/4 pounds)
1 large shallot
1 sprig fresh thyme
3 tablespoons chopped fresh flat-leaf parsley
3 medium-large red onions
2 sprigs fresh thyme
Lettuce leaves
4 large portobello mushrooms (V)
3 cups shredded Chihuahua cheese or Monterey Jack
3 cups philedalphia cream cheese
Whipped cream
3 cups frozen primavera vegetable medley (recommended: Birds Eye)
1 tablespoon goat cheese
2 cups shredded Mexican blend cheese
1 pound frozen pepper stir-fry
1/4 cup grated Pecorino Romano (V)
3 ounces gruyere or gouda cheese , finely shredded
beef stock
1 (14-ounce) jar pasta sauce
tomato paste
sun-dried tomatoes (packed in olive oil)
1/2 cup lime-garlic salsa (recommended: Pace)
golden raisins (V)
capers (V)
bay leaf (V)
fennel seeds (V)
3 tablespoons pine nuts (V)
prepared horseradish
6 individual graham cracker crusts
1 cup dried orecchiette pasta (I used elbow macaroni)
1 (12-inch thin ) pizza crust (recommended: Boboli)
Sour cream
3/4 pound whole-wheat penne (V)
4 whole grain buns, or whole wheat English muffins
2/3 cup low-fat plain yogurt

**"(V)" indicates this is needed for the vegetarian options on the "Sunday" page**

On Sunday night before chop are grate all vegetables! I know, you don’t want to but you will thank me for this when the week starts and you are coming home from work with everything ready to be cooked. Also, keep in mind that Tuesday is in the crock pot. I know it says 4-5 hours on low so turn it on right before you step out the door and let it go a little over. That won’t hurt it! Have a great week!

2 Recipes for vegetarians:

Sicilian-Style Cauliflower with Whole Wheat Pasta
From Food Network Kitchens

Kosher salt, as needed, plus 2 teaspoons
3/4 pound whole-wheat penne
1/4 cup extra-virgin olive oil, plus more as needed
5 cups 3/4-inch cauliflower florets (about 1 to 1 1/4 pounds)
1 large shallot, sliced into thin rings
2 cloves garlic, smashed
3/4 cup water
1/4 cup white wine vinegar
2 tablespoons golden raisins
1 tablespoon honey
1 tablespoon capers
1 sprig fresh thyme
1 bay leaf
2 teaspoons fennel seeds, optional
Freshly ground black pepper
3 tablespoons pine nuts, toasted
3 tablespoons chopped fresh flat-leaf parsley
1/4 cup grated Pecorino Romano, plus more as needed

Bring a large pot of water to a boil over high heat, then salt it generously. Add the penne and cook, stirring occasionally, until al dente (tender but not mushy). Drain the pasta in a colander set in the sink. Transfer to a large bowl.

Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the cauliflower, shallots, and garlic, and cook, stirring, until the cauliflower is well browned, about 8 minutes. Reduce the heat to medium. Add the remaining 2 tablespoons oil, 2 teaspoons salt, water, vinegar, raisins, honey, capers, thyme, bay leaf, fennel seeds, if using, and season with black pepper. Bring to a simmer, cover, and cook until cauliflower is fork tender, about 7 to 8 minutes. Remove from the heat and add the pine nuts and parsley. Remove and discard the thyme and bay leaf. Toss vegetables and pasta together along with the pecorino. Drizzle with additional olive oil, if desired. Serve immediately, passing more cheese at the table.

Grilled Portobello Burger with Onion Jam
From Food Network Kitchens

2/3 cup low-fat plain yogurt
3 tablespoons prepared horseradish
4 tablespoons extra-virgin olive oil
3 medium-large red onions, thinly sliced (about 2 pounds)
2 sprigs fresh thyme
Kosher salt and freshly ground black pepper
1 cup red wine
1/4 cup honey
1/4 cup red wine vinegar
1 garlic clove, crushed
2 tablespoons balsamic vinegar
4 large portobello mushrooms, (about 1 pound) stemmed
Lettuce leaves
4 whole grain buns, or whole wheat English muffins , split and toasted

Put the yogurt in a paper towel-lined strainer set over a bowl, set aside to drain and thicken, about 60 minutes. Discard the watery liquid. Whisk the horseradish into the thickened yogurt.

Meanwhile, heat 2 tablespoons of the olive oil in a medium skillet, over medium heat. Add the onions, 1 thyme sprig, and season with salt and pepper, to taste. Cook, covered, until the onions have wilted, about 10 to 15 minutes, (give them a stir every now and then with a wooden spoon to prevent them from sticking). Add the red wine, and simmer over high heat until most of the wine gets absorbed into the onions. Add the honey and red wine vinegar and simmer gently until the onions get jam-like, about, about 15 minutes.

Preheat a stove top grill pan over medium-high heat. Whisk the remaining 2 tablespoons oil, garlic, and balsamic vinegar in a bowl. Strip and add the leaves from the remaining sprig of thyme. Coat the mushroom caps all over with the flavored olive oil. Grill the mushrooms, turning as needed, until tender but not mushy about 3 to 4 minutes per side. Season with the salt and pepper.

Sandwich the mushroom between the buns, top with some of the onion jam, some lettuce, and a dollop of the horseradish cream. Serve warm.

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