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Friday, January 8, 2010

Sunday - 5 Day Meal Planner 1/10

Monday: Beef Taco Bake
Tuesday: Turkey and Broccoli Alfredo
Wednesday: Beef Stroganoff
Thursday: One Dish Chicken and Rice Bake
Friday: Slow Cooked Orange Pork Roast Tacos

I will assume you have paprika, black pepper, salt, vegetable oil, salsa, milk, linguini or spaghetti pasta, can of grated parmesan cheese, soy sauce and 1 big clove garlic.

From the store:
4 skinless, boneless chicken breast halves
10 pound (according to recipe but you could use a 4lb one) bone-in pork shoulder picnic cut
1 pound beef sirloin steak or beef top round steak
1 pound ground beef (I used Ground turkey)
4 turkey Cutlets
1 bag of slaw w the lite cole slaw dressing I like Marzetti’s and it is right there w the bags)
2 bags of salad
1 pkg broccoli florets
Fresh parsley
2 med onions
1 cup shredded cheddar cheese
Sour cream or plain yogurt
Orange marmalade enough for 1 cup
6 flour tortillas
A pkg of corn tortillas
Long-grain white rice
3 cans condensed cream of mushroom soup (I used all 98% fat free)
1 can condensed tomato soup
1 bag egg noodles
1 bag vegetable steamers


On Sunday night cook the turkey cutlets and chop the onions if you want. If not it will not be a big deal.

Monday - Beef Taco Bake 1/11

found at http://www.recipe4living.com/recipes/beef_taco_bake_2.htm

Ingredients:
1 lb. ground beef (I used ground turkey)
1 can (10 3/4 oz.) Campbell's® Condensed Tomato Soup
1 C. Pace® Chunky Salsa OR Pace® Picante Sauce
1/2 C. milk
6 flour tortillas (8-inch)
1 C. shredded Cheddar cheese (about 4 oz.)

Directions:
Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often. Pour off any fat. Stir the soup, salsa, milk, tortillas and half the cheese in the skillet. Spoon the beef mixture into a 2-quart shallow baking dish. Cover the baking dish.

Bake at 400°F. for 30 minutes or until the beef mixture is hot and bubbling. Sprinkle with the remaining cheese.

Serve with bagged salad.

Tuesday - Turkey and Broccoli Alfredo 1/12

found at http://www.recipe4living.com/recipes/turkey_broccoli_alfredo.htm

Ingredients:
1/2 pkg. (8 oz.) linguine
1 C. fresh or frozen broccoli flowerets
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free) 1/2 C. milk
1/2 C. grated Parmesan cheese
1/4 tsp. ground black pepper
2 C. cubed cooked turkey

Directions:
*If you did not cook the turkey on Sunday just throw it in a skillet and let it cook until it is no longer pink.

Prepare the linguine according to the package directions in a 3-quart saucepan. Add the broccoli during the last 4 minutes of the cooking time. Drain the linguine mixture well in a colander.

Return the linguine mixture to the saucepan. Stir the soup, milk, cheese, black pepper and turkey in the saucepan and cook over medium heat until the mixture is hot and bubbling, stirring occasionally. Serve with additional Parmesan cheese.

This has a starch and veggie so you are done!

Wednesday - Beef Stroganoff 1/13

found at http://www.recipe4living.com/recipes/beef_stroganoff_6.htm

Ingredients:
1 Tbs. vegetable oil
1 boneless beef sirloin steak or beef top round steak, 3/4-inch thick (about 1 pound), cut into thin strips
1 medium onion, chopped (about 1/2 C.)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)
1/2 tsp. paprika
1/3 C. sour cream or plain yogurt
4 C. whole wheat or regular egg noodles, cooked and drained
Chopped fresh parsley

Directions:
Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet. Pour off any fat.

Reduce the heat to medium. Add the onion to the skillet and cook until it's tender. Stir the soup and paprika in the skillet and heat to a boil. Stir in the sour cream. Return the beef to the skillet and cook until the beef is cooked through.

Serve the beef mixture over the noodles. Sprinkle with the parsley.

Serve with bagged salad and lite dressing

Thursday - One Dish Chicken and Rice Bake 1/14

found at http://www.recipe4living.com/recipes/one_dish_chicken_rice_bake.htm

Ingredients:
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free) 1 C. water*
3/4 C. uncooked regular long-grain white rice
1/4 tsp. paprika
1/4 tsp. ground black pepper
4 skinless, boneless chicken breast halves (about 1 lb.)

Directions:
Stir the soup, water, rice, paprika and black pepper in a 2-quart shallow baking dish. Top with the chicken. Season with additional paprika and black pepper. Cover the baking dish. Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender.
*For creamier rice, increase the water to 1 1/3 C.

Serve with vegetable steamers and you are done!

Friday - Slow Cooked Orange Pork Roast Tacos 1/15

found at http://www.foodnetwork.com/recipes/sandra-lee/slow-cooked-orange-pork-roast-tacos-recipe/index.html

Ingredients:
1 medium onion, chopped
1 (10-pound) bone-in pork shoulder, picnic cut (I used a smaller one)
2 tablespoons soy sauce
1 tablespoon chopped garlic
2 teaspoons salt
1 teaspoon fresh ground black pepper
1 cup orange marmalade
20 corn tortillas (you really don't need this many for just your family)

Directions:
Place the onions in the bottom of a 5-quart slow cooker. Place the pork shoulder, fat and skin side up. in the slow cooker. In a medium bowl stir together soy sauce, garlic, salt pepper and orange marmalade. Pour mixture over the pork. Cover and cook on low for 8 hours.

Remove shoulder to a serving platter and let rest for 5 minutes. Break up some of the meat with a fork and arrange on platter. Leave the rest of the meat on the bone to keep it warm and moist and let your guest pull it off the as they need it.

Wrap the tortillas in damp towels, 10 to a towel and microwave on high for 30 seconds. Set out pork and tortillas with Cabbage Slaw and have guests assemble their own tacos.

I would use the bagged slaw and add the low-fat slaw dressing and did not have guests.