Friday, February 5, 2010

Sunday - 5 Day Meal Planner 2/7

Monday: Ham, Gruyere and Shallot Pizza
Tuesday: Beef Burgundy
Wednesday: Spaghetti in Bacon and Egg Sauce
Thursday: Beef and Mushroom Dijon
Friday: Buttermilk Pecan Chicken

I will assume you have vegetable oil, kosher salt, pepper, light dressing, PAM, 2 TBS Dijon mustard, 4 cups cooked rice, olive oil, enough cornmeal to sprinkle in a pan, 4 eggs and 1 cup red wine.

From the store:
2 8ounce boneless, skinless chicken breasts
1 and ½ pounds beef stew meat
1 boneless beef sirloin steak, ¾ inch thick (about ¾ pound)
½ pound deli ham
½ pound sliced bacon
1 cup buttermilk
½ cup Panko bread crumbs
1 cup toasted pecans (you can easily toast them yourself)
2 bags of salad
1 medium onion
1 small onion
6 ounces sliced mushrooms
2 shallots
3 cloves garlic
Fresh thyme
1 and ¼ cup grated gruyere cheese
½ cup grated parmesan cheese
1 pound ready-made pizza crust
1 pound dry spaghetti
2 cans condensed cream of mushroom soup
1 1ounce pkg dry onion soup mix
1 4ounce can sliced mushrooms
1 pkg wide egg noodles

On Sunday night I would go ahead and get the pizza for tomorrow ready to bake. I would also go ahead and slice both onions.

Monday - Ham, Gruyere and Shallot Pizza 2/8

found at

cornmeal for the pan
1 pound pizza dough, thawed if frozen
2 tablespoons olive oil
2 shallots, cut into thin rings and separated
12 sprigs fresh thyme
kosher salt and black pepper
1/2 pound thinly sliced deli ham
1/2 cup grated Gruyere or Swiss cheese (2 ounces)

Heat oven to 425º F. Sprinkle a rimmed baking sheet with the cornmeal. Shape the dough into a 14-inch circle and place on the prepared baking sheet.

Brush the dough with 1 tablespoon of the oil and bake until puffed and golden, 15 to 20 minutes.

Meanwhile, in a medium bowl, toss the shallots, thyme, the remaining tablespoon of oil, and ¼ teaspoon each salt and pepper.

Top the partially cooked dough with the ham, shallot mixture, and cheese. (Stop Here if it is the night before)Bake until the crust is crisp and the cheese has melted, 12 to 15 minutes.

**If you made this yesterday then heat it in a 375 degree oven for 15-25 min**

Tuesday - Easy Beef Burgundy 2/9

found at

1 1/2 pounds beef round steak or beef stew meat, cut into 1-inch pieces
1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup red wine
1 small onion, chopped
1 can (4 ounces) sliced mushrooms, drained
1 package (1 ounce) dry onion soup mix
1 tablespoon minced garlic

1. Combine all ingredients in 4 1/2-quart CROCK-POT® slow cooker. Cover; cook on LOW 6 to 8 hours or until beef is tender.

Serve over cooked egg noodles

Wednesday - Spaghetti in Bacon and Egg Sauce 2/10

found at

• 1/2 pound sliced bacon
• 1 tablespoon Filippo Berio Extra Light Olive Oil or Filippo Berio Olive Oil
• 2 large cloves garlic, minced
• 1 pound dried spaghetti
• 1 tablespoon salt
• 4 eggs
• 1/2 cup (2 ounces) grated Parmesan cheese
• 3/4 cup (3 ounces) shredded Swiss Gruyère cheese

1. Set a covered large pot of water over high heat.

2. Place the bacon slices on a cutting board. Cut crosswise in 1/2-inch intervals. Separating some of the pieces, scatter the bacon in a large cold sauté pan. Cook over medium-high heat, stirring frquently, about 5 minutes, or until crisp. Remove with a slotted spoon to a paper towel-lined plate. Pour out and discard all the bacon drippings. Reduce the heat to low. Add the oil and garlic; stir. Cook about 1 minute, or until fragrant. Turn off the heat.

3. When the water boils, add 1 tablespoon salt and the spaghetti. Stir. Cover and return to the boil. Uncover and boil, stirring occasionally, about 10 minutes, or until al dente.

4. Meanwhile, with a fork, beat the eggs in a bowl while gradually adding 1 1/2 cups of hot water from the spaghetti pot. Reserve an additional 1 cup of the cooking water.

5. Drain the spaghetti. Add to the sauté pan. Add the egg mixture. Cook over medium-low heat, tossing constantly, about 2 minutes, or until a creamy sauce coats the spaghetti. Do not allow to boil. Remove from the heat. Add the Parmesan and Gruyére; toss to melt. Add some of the reserved water, if needed, to loosen the sauce. Sprinkle each serving with the reserved bacon.

This is great with a bag of salad and your favorite dressing!

Thursday, February 4, 2010

Thursday - Beef and Mushroom Dijon 2/11

found at

Vegetable cooking spray
2 cups sliced mushrooms (about 6 ounces)
1 medium onion, chopped (about 1/2 cup)
1 boneless beef sirloin steak, 3/4-inch thick (about 3/4 pound), cut into strips
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)
1/2 cup water
2 tablespoons Dijon-style mustard
4 cups hot cooked rice, cooked without salt
Chopped fresh parsley (optional) – I left this off…

Spray a 10-inch skillet with the cooking spray and heat over medium heat for 1 minute. Add the mushrooms and onion and cook until they're tender. Remove the vegetables from the skillet.

Remove the skillet from the heat.

Spray the skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the beef and cook until it's well browned, stirring often. Pour off any fat.

Stir the soup, water, mustard and vegetables in the skillet and cook until the mixture is hot and bubbling. Toss the rice with the parsley, if desired. Serve the beef mixture with the rice.

Friday - Buttermilk Pecan Chicken 2/12

by Claire Robinson and found at

2 (8-ounce) boneless, skinless chicken breasts
1 cup buttermilk
1 cup toasted pecans
1/2 cup panko bread crumbs
1/3 cup vegetable oil
Kosher salt and freshly ground black pepper

Place each chicken breast between 2 pieces of plastic wrap and gently flatten with a meat mallet or heavy flat object to an even 1/3-inch thick.

In a shallow bowl add the chicken and the buttermilk. Cover and marinate for 1 hour in the refrigerator.

In a food processor, pulse pecans until finely ground. Transfer the pecans to a large rimmed dish and add the panko bread crumbs. Mix to combine well.
Remove marinated chicken breasts from buttermilk and shake off excess. Dip chicken in breading mixture, evenly coating both sides.

In a large nonstick skillet, heat oil. Add breaded breasts and shallow fry about 4 to 5 minutes on each side until golden in color. Remove from oil to and drain on paper towels. Immediately season with salt and pepper and place on a serving platter of individual dishes.

Serve it with a yummy salad for a super tasty meal. Enjoy!