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
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.
Posted by MadWoman