STAYING BUSY "WEEKLIES" RECIPES REVIEWS MONEY SAVERS LINKS/RESOURCES BLOG

Tuesday, February 23, 2010

Sunday - 5 Day Meal Planner 2/28

Monday: Margarita Salmon
Tuesday: Crock Pot Ham and Taters
Wednesday: Seared Skirt Steak with Mushroom Salad
Thursday: Last Minute Lasagna
Friday: 2-Step Creamy Chicken and Pasta

I will assume you have evoo, salt, pepper, 3 TBSP honey, 1 pinch brown sugar and rice.

From the store:
1 and ¼ pounds of skirt steak
6 5 ounce salmon fillets
8 slices ham
1 pound boneless, skinless chicken breasts
2 lemons
½ cup flat leaf parsley
2 8 ounce pkgs of sliced mushrooms
10 potatoes
3 limes
½ cup shredded Swiss cheese
1 8-ounce bag shredded mozzarella
½ cup grated parmesan cheese
1 cup grated cheddar cheese
1 26-ounce jar pasta sauce
3 cans cream of mushroom or celery soup
2 30-ounce bags of frozen large cheese ravioli thawed (or you can use the fresh stuff)
1 10-ounce bag of frozen chopped spinach
1 16 ounce bag frozen pasta and vegetable blend

On Sunday night you will want to slice the 10 potatoes for Tuesday. It sounds like a lot but trust me, it is well worth it!

Monday - Margarita Salmon 3/1

found at http://allrecipes.com/Recipe/Margarita-Salmon/Detail.aspx

Ingredients:
6 (5 ounce) salmon fillets
3 tablespoons fresh lime juice
3 tablespoons orange blossom honey (just use what you have)
1 pinch brown sugar
2 tablespoons extra virgin olive oil
salt and pepper to taste
lime slices for garnish

Directions:
1. Place salmon fillets in a 9x13 inch baking dish. In a small bowl, stir together the lime juice, honey, brown sugar, and olive oil. Pour over the salmon. Cover and refrigerate for 30 minutes to marinate.
2. Preheat the oven to 450 degrees F (220 degrees C). Season the salmon with salt and pepper.
3. Bake for 15 minutes in the center of the preheated oven, or until fish flakes easily with a fork. Garnish with lime slices, and serve immediately.
Serve over rice.

Tuesday - CROCKPOT HAM & TATERS 3/2

found at http://www.familycrockpotrecipes.com/crockpothamandtaters.html

Ingredients:
8 slices ham
10 potatoes, peeled and thinly sliced salt and freshly ground pepper to taste
1 cup grated Cheddar cheese
2 10-3/4 ounce cream of mushroom or celery soup
paprika

Directions:
Put half of ham, potatoes, and onions in crockpot. Sprinkle with salt and pepper, then grated cheese. Repeat with remaining half. Spoon undiluted soup over top. Sprinkle with paprika. Cover and cook on low 8-10 hours or on high 4 hours.

Wednesday - Seared Skirt Steak with Mushroom Salad 3/3

found at http://www.realsimple.com/food-recipes/browse-all-recipes/seared-skirt-steak-mushroom-00000000000716/index.html

Ingredients:
· 3 tablespoons fresh lemon juice
· 4 tablespoons extra-virgin olive oil
· kosher salt and pepper
· 2 8-ounce packages sliced mushrooms
· 1/2 cup shredded Jarlsberg or Swiss cheese
· 1/2 cup fresh flat-leaf parsley leaves, chopped
· 1 1/4 pounds skirt steak

Directions:
1. In a large bowl, combine the lemon juice, 3 tablespoons of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the mushrooms, cheese, and parsley and toss to combine.
2. Cut the steak into pieces as necessary to fit in a large skillet. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Heat the remaining 1 tablespoon of oil in the skillet over medium-high heat. Cook the steak to the desired doneness, 4 to 5 minutes per side for medium-rare.
3. Slice the steak and serve with the mushroom salad

Thursday - Last Minute Lasagna 3/4

found at http://www.realsimple.com/food-recipes/browse-all-recipes/last-minute-lasagna-10000000610496/index.html

Ingredients:
· 1 26-ounce jar pasta sauce
· 2 30-ounce bags frozen large cheese ravioli, unthawed
· 1 10-ounce box frozen chopped spinach, thawed and squeezed of excess water
· 1 8-ounce bag shredded mozzarella
· 1/2 cup grated Parmesan

Directions:
1. Heat oven to 350° F. Coat a 13-by-9-inch baking dish with cooking spray and spoon in a third of the sauce.
2. Arrange 12 ravioli on top and scatter the spinach over them. Top with half of each cheese. Cover with another layer of ravioli and the remaining sauce and cheese.
3. Cover with foil and bake 25 minutes. Uncover and bake 5 to 10 minutes more or until bubbly.

Friday - 2-Step Creamy Chicken and Pasta 3/5

found at http://allrecipes.com/Recipe/2-Step-Creamy-Chicken-and-Pasta/Detail.aspx

Ingredients:
1 tablespoon vegetable oil
1 pound skinless, boneless chicken breast, cut up
1 (16 ounce) bag frozen pasta and vegetable blend
1 (10.75 ounce) can your favorite Campbell's® Cream Soup*
1/2 cup water

Directions:
1. Heat oil in skillet. Add chicken and cook until browned, stirring often.
2. Add vegetable pasta blend, soup and water. Heat to a boil. Cover and cook over low heat 10 minutes or until done.