Weekly Meal Plan #3

Monday

Nachos

Tuesday

Sissy is cooking us dinner!

Wednesday

Leek & Potato Soup and Roasted Root Vegetables

Thursday

Chicken Chili

Friday

Date Night

Saturday

Italian Sausage with Sauteed Onions and Mushrooms and a Salad

Sunday

Ham, Roasted Root Vegetables, and Garlic and Pinenut Sauteed Kale with Parmesan Cheese

Nachos

Ground Turkey or Beef (optional) - Browned with Taco Seasoning

Diced and Sauteed Peppers (Bell Pepper, Jalapeno, Chile, whatever), Onion, Garlic Clove

1 can Black Beans or Refried Beans

1 can Rotel or Salsa

1 cup Cheese (I like Queso Blanco or Shredded Mexican Blend)

Sour Cream 

Guacamole

Mole Sauce

Tortilla Chips

Heat oven to 400 degrees.

On a large cookie sheet layer tortilla chips,  meat, beans, vegetables, salsa, and cheese.  Bake for 10-15 minutes.  Serve with sour cream, guacamole, and mole.

Leek & Potato Soup

1 tbsp Butter or Olive Oil

1 Yellow Onion, diced

2 Garlic Cloves, minced

2-3 Leeks, washed well and sliced across in rings

4-5 Red Potatoes, washed and cut into bite size chunks

1 cup Milk (or Milk/Cream mix)

1 cup Water or Chicken Stock

1 Bay Leaf

1 tsp Salt

1 tsp Black Pepper

In a frying pan over medium heat, melt butter or heat olive oil, saute leeks, onions, and garlic.  Heat milk and water/stock in a 2 quart saucepan over medium heat.  Add potatoes, bay leaf, salt, and pepper to saucepan.  Bring to boil.  Add sauteed vegetables to saucepan and continue to cook until potatoes are soft About 15 minutes.  Done.

Chicken Chili

1/2 - 1lb cooked Chicken

1 can Northern Beans

1 can Garbanzo Beans

1 frozen bag of Southwestern Vegetables

2-3 handfuls of raw Spinach

1 grated Carrot

1 can Rotel

2 tbsp Chili Powder

1 tsp ground Cumin

1/2 tsp Salt

1 tbsp Flour

In a large pot over medium heat, add all ingredients, bring to boil, turn heat down to low and simmer for 1 hour.  Top with shredded cheese and tortilla chips. (This dish freezes well)

Roasted Winter/Root Vegetables
1 Butternut or Acorn Squash
3 Parsnips
4 Carrots
2 Sweet Potatoes
3 Red Potatoes
1 Turnip
2-3 tbsp Olive Oil
1/2 tsp Sea Salt
1/2 tsp cracked Black Pepper
2 tsp fresh Rosemary or 1 tsp dried Rosemary
1 tsp fresh Thyme or 1/2 tsp dried Thyme
4 leaves of fresh Sage chopped or 1/2 tsp dried Sage

Heat oven to 425 degrees.  In a large bowl mix oil and seasonings.  Cut all vegetables into similarly sized bite-size pieces and toss in oil seasoning mix until well coated.  Spread out pieces on a large cookie or two in one layer.  Bake until vegetables are soft in the center when you test with a fork.  Switch oven to broil at 500 degrees and cook just until tops are browning.  I have had people make fun of this recipe because it's title "sounds boring or gross" even as they are eating it and talking about how delicious my version of  home-fries are and asking for the recipe... maybe I should just rename it.