Tuesday, April 5, 2011

Weekly Meal Planner Week 5

This weeks menu is courtesy of  real simple one of my favorite sites for everything a mom on the run needs. Enjoy!

1 pound flank steak, thinly sliced against the grain
1 onion, thinly sliced
2 red bell peppers, seeded and thinly sliced
1 jalapeno, seeded (if desired) and thinly sliced
1 teaspoon chili powder
1 teaspoon hot sauce
kosher salt
4 1-quart resealable plastic freezer bags
4 teaspoons olive oil
8 8-inch flour tortillas, warmed
store-bought refrigerated fresh salsa (optional)
sour cream (optional)
Freeze it: In a large bowl, combine the steak, onion, bell peppers, jalapeño, chili powder, hot sauce, and 3/4 teaspoon salt.
Divide evenly among 4 bags. Freeze until ready to cook, up to 3 months.
Cook it: In a large skillet, over medium heat, heat the oil (use 1 teaspoon per serving).
Empty the frozen contents of the bags into the skillet (use 1 bag per serving). Cook, covered, stirring occasionally to break up ingredients, for 10 minutes.
Raise heat to medium-high and cook, uncovered, until the vegetables are tender and the steak is cooked through, 2 to 6 minutes.
Serve with the tortillas and, if desired, the salsa and sour cream.

3 tablespoons olive oil
1 medium onion, diced
2 stalks celery, diced
2 medium carrots, diced
1 14.5-ounce can diced tomatoes
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 bunch Swiss chard, stems removed and leaves cut crosswise into 1-inch strips
1 19-ounce can cannellini beans, rinsed
1 cup plus 2 tablespoons grated Parmesan (about 4 ounces)
1 baguette, ends trimmed
2 tablespoons fresh thyme leaves
Heat oven to 400° F. Heat 1 tablespoon of the oil in a large saucepan over medium-high heat.
Add the onion, celery, and carrots. Cook, stirring occasionally, until the vegetables begin to soften, 3 to 4 minutes.
Add the tomatoes and their liquid, ½ cup water, salt, and pepper. Bring to a boil. Add the chard and simmer, stirring, just until wilted, 1 to 2 minutes.
Stir in the beans and 1 cup of the Parmesan. Transfer to an 8-by-11-inch baking dish or a shallow 2-quart casserole.
Cut the baguette in half crosswise, then lengthwise, into ¼-inch-thick slices. Brush one side of each slice with the remaining oil.
Arrange the slices, oiled-side up, over the vegetables, overlapping slightly. Sprinkle with thyme and the remaining Parmesan. Bake until bread is golden brown, 15 to 20 minutes.

12 ounces rigatoni (3/4 box)
1/4 cup pine nuts
1/4 cup olive oil
3 bell peppers (preferably red and yellow), cut into 1/2-inch pieces
1/2 cup pitted kalamata olives, halved
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons chopped capers
2 tablespoons red wine vinegar
1/4 teaspoon crushed red pepper
kosher salt and black pepper
Heat oven to 400º F. Cook the pasta according to the package directions.
Spread the pine nuts on a rimmed baking sheet and toast, tossing occasionally, until golden brown, 4 to 6 minutes.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the bell peppers and cook, stirring occasionally, until tender, 5 to 6 minutes.
Add the olives, parsley, capers, vinegar, red pepper, and ¼ teaspoon each salt and pepper. Cook, stirring, until heated though, 1 to 2 minutes.
Add the pasta and pine nuts to the skillet and cook, tossing, for 1 minute.

1 cup plain yogurt (preferably Greek)
1/2 cucumber, halved, seeded, and thinly sliced
1 teaspoon chopped fresh mint
kosher salt and black pepper
2 pounds ground lamb
1 shallot, chopped
2 cloves garlic, minced
1 teaspoon dried thyme
2 tablespoons olive oil (if cooking on a stovetop)
4 rounds pita bread, sliced into pockets and toasted
Heat grill to medium-high. In a small bowl, combine the yogurt, cucumber, mint, and ¼ teaspoon salt. Set aside.
In a large bowl, combine the lamb, shallot, garlic, thyme, ½ teaspoon salt, and 1/8 teaspoon pepper. Form 4 patties about ¾ inch thick. 

4 burrito-size whole-wheat tortillas, warmed
1 cup shredded rotisserie chicken, warmed
1 cup black beans, rinsed and warmed
1 cup cooked quinoa or brown rice
1 cup grated Monterey Jack
1 cup fresh cilantro sprigs
1/2 cup low-fat Greek yogurt
1 avocado, sliced
1 cup corn salsa

Dividing evenly, top the warmed tortillas with the chicken, beans, quinoa, Monterey Jack, cilantro, yogurt, and avocado.
Roll into burritos and serve with the salsa.

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