Nov 11, 2005

Menus and a Recipe

Planning to go to the food co-op tomorrow so I'm working on menus for the next two weeks. These may change a bit depending on what they have available but this is what I have in mind...

Monday - Turkey burgers, fries, baked beans
Tuesday - Crunchy Baked Chicken, Rice Pilaf, California Mix Vegetables
Wednesday - Great Northern beans, greens, corn bread
Thursday - Leftovers
Friday - Beef and Broccoli, Thai Style Noodles
Saturday - Chili, Rice
Sunday - Leftovers
Monday - Shepherd's Pie (using ground turkey)
Tuesday - Nacho Stuffed Shells (recipe follows), Salad
Wednesday - Leftovers
Thursday - Thanksgiving Dinner
Friday - Leftovers
Saturday - Leftovers
Sunday - Salisbury Steak, brown rice, green beans
Sunday - Hot Dogs, Baked Beans, Rice-A-Roni
Monday - Pinto beans, corn bread, rice
Tuesday- Leftovers
Wednesday - Tacos, Refried Beans, Spanish Rice

Here's the Nacho Stuffed Shells recipe, I got it from Theresa from A Momma and The Boys Living on a Budget.

Nacho Stuffed Shells

12 ounces jumbo shells (32 to 36 shells) -- uncooked
3/4 pound extra-lean ground beef
1/4 c. quick cooking oats
1 package taco seasoning mix
1 cup water
1 can (16-ounce) refried beans with chilies
1 cup low-fat cheddar cheese -- shredded
3/4 cup salsa
1 can (8-ounce) tomato sauce
1/2 cup thinly sliced green onions

Prepare pasta according to package directions. While pasta is cooking, saute beef in a large skillet until browned; drain well and add oatmeal. Add taco seasoning mix and water; simmer 5 minutes or until thickened. Stir in beans and cheese. Cook until smooth and well-mixed. When pasta is done, drain well. Fill shells with beef mixture (1-2 tablespoons per shell). Combine salsa and tomato sauce in a saucepan. Cook until heated, stirring occasionally.

Preheat oven to 350 F. Spread 1/2 cup sauce over the bottom of a 9 x 13-inch baking pan that has been lightly greased. Place filled shells side by side on top of sauce; pour remaining sauce evenly over shells. Cover with a tent of aluminum foil; bake 35 to 40 minutes or until thoroughly heated. Sprinkle with green onions. Cover and let stand 5 minutes before serving. Garnish as desired.

No comments: