Weekly Meal Plan #4

                                                               

Monday

Ham, Broccoli, & Cheese Casserole

Tuesday

Leftovers

Wednesday
Tilapia Taco and Spanish Rice

Thursday

Fried Pork Chops, Roasted Root Vegetables, and Green Beans

Friday

Leftovers

Saturday

Russian Borscht

Sunday

Leftovers

Ham, Broccoli, & Cheese Casserole

4 cups cooked Brown Rice

2 cups chopped Broccoli

1 1/2 cups cooked Ham

2 cups shredded Cheddar Cheese

1 can Cream of Mushroom or Cream of Broccoli Soup

1/2 cup Sour Cream

Bread Crumbs, Crushed Crackers, or French's Fried Onions (for topping)

1 tsp Black Pepper

DO NOT ADD SALT - the ham is already salty.

Heat oven to 425 degrees.  Combine all ingredients in a large casserole dish, mix well.  Top with crumbs.  Cook for 30 minutes.

Tilapia Tacos

3 filets of Tilapia

1 tbsp Olive Oil

1/2 tsp Garlic, minced

1/2 tsp Cumin

1/2 tsp of Chili Powder

Pinch of Cayenne Pepper

Pinch of Sea Salt

1 Lime

2 handfuls of fresh baby Spinach

1 Avocado, peeled and sliced

1 tomato diced

1 handful of shredded Mexican Cheese

4 whole wheat flour tortillas

Heat oven to 350 degrees.  Place tortillas flat directly on grate or centered and draping over two tines for a taco shell shape and bake for 3-5 minutes just until warm and beginning to crisp.  Heat olive oil in pan over med-high heat.  Mix garlic, cumin, chili powder, cayenne pepper, and salt and rub mix onto the tilapia.  Cook fish for 3 to four minutes each side.  Squeeze lime juice onto fish and shred with a fork.  Fill taco shells with tilapia, spinach, tomato, avocado, and cheese.  I usually set out sour cream, salsa, mole, green chiles, and extra cheese for garnishing and serve with black beans and corn and or Spanish rice.

Russian Borscht 
6 Beets, peeled and sliced into thick strips
2-3 Carrots, peeled and sliced into thick strips
2-3 Celery Stalks, peeled and sliced into thick strips
2 Onions, sliced (I use 1 red and 1 yellow)
2 Garlic Cloves, peeled and crushed
4 Tomatoes, chopped
3 tbsp Butter
5 cups Beef or Chicken Stock
2/3 cup of liquid from a jar of Pickled Beets (Kvas)
1 Bay Leaf
1 Parsley Sprig
2 Cloves
4 Whole Peppercorns
 Salt and Pepper to taste
Sour Cream and Chives or Dill for garnish

Melt butter in a large pan on med-low heat.  Cook onions for 5 minutes. Add beets, carrots, and celery and cook for 5 more minutes.  Add crushed garlic and chopped tomatoes and cook, stirring for 2 minutes.  Put bay leaf, parsley, cloves, and peppercorns in a piece of cheese cloth tied with string (leave one end of string long and tie to pot handle).  Add herb/spice pouch to pot along with stock.  Turn to high heat and bring to boil.  Reduce heat to low and cover.  Simmer for 1 1/2 hours or until vegetables are tender, stirring occasionally.  Remove the herb/spice pouch (Bouquet Garni).  Serve topped with sour cream and either chives or dill.