Weekly Dinner Menu

Weekly Menu 

Sunday

Chicken and Rice Soup

This recipe isn't mine...you can find it over on Back for Seconds.  Love her recipes!!!!

Monday

BLT Sandwiches with Pasta Salad

Ingredients:

Bacon

Bread of your choice- My fave is sour dough

Mayo

Lettuce

Tomato

Grape Tomatoes

Tri-color pasta

Creamy Caesar Dressing

Feta Cheese

1. Cook bacon according to package. I prefer to cook mine in the oven at 350 for approximately 10 minutes.

2.  Cook the tri-color pasta according to the package.

3.  While the bacon and pasta cook, rinse and slice the tomatoes and lettuce.

4.  Once the pasta is cooked, drain and rinse in cold water. Add the sliced grape tomatoes, feta cheese and creamy caesar dressing. Add enough dressing to cover all ingredients.  

5.  Assemble the sandwiches

I make the pasta salad the night before so that it can chill overnight, but it can be served immediately. 

Tuesday

Beef Ragu Spaghetti

Ingredients:

2 Cloves of Garlic

1 lb Ground Beef

1 Tbsp Italian Seasoning

6-8 oz Spahetti

13.8 oz Crushed Tomatoes

1 tsp Beef Stock Concentrate

2 Tbsp Butter

Garlic Powder

Onion Powder

Salt

Pepper

1. Bring a pot of salted water to boil. 

2. While you wait on the water to boil. Peel and mince 2 cloves of garlic. 

3. Brown the ground beef. Add 1/2 of the Italian seasoning, a dash of garlic powder, onion powder, salt and pepper.

4. Add the spaghetti noodles to the boiling water and cook for 9-11 minutes. Reserve 1/2 cup of pasta water.

5.  Once the ground beef is browned, drain the excess grease from the pan.  Add minced garlic, crushed tomatoes, beef stock concentrate, the reserved pasta water and the other 1/2 of the Italian seasoning.  Bring to boil. Reduce heat and simmer for 5-10 minutes until sauce thickens.

6. Add the Pasta to the ragu and mix thoroughly.  Serve with a side of garlic bread.

Wednesday

Tilapia Sandwiches with Sweet Potato Fries

2 Tilapia filets

Seasoned Panko Bread Crumbs

2 Buns

1 Bag of Shredded Cabbage

Season Salt

6 Tbsp Sour Cream

Frozen Sweet Potato Fries - Alexia is my fave

Oil

1. Melt 1 Tbsp of butter in a pan and toast the buns for 2-3 minutes.  Set to the side.

2. Cook the sweet potato fries according to the package.

3. Coat the tilapia on both sides with sour cream and then dip in the bread crumbs. Coat all over and press so the breadcrumbs adhere.

4.  Heat a layer of oil in a pan.  Add the tilapia and cook 3-4 minutes on each side.  

5.  Combine 4 Tbsp of sour cream and 1 tsp of season salt.  Spread the mixture onto one side of each bun.

6.  Top the bun with the tilapia and shredded cabbage.

Thursday

Cobb Salad with Fried or Grilled Chicken 

1 Package of Basic Garden Salad

1 Cucumber

Grape tomatoes

2 Hard Boiled Eggs

Shredded Cheddar Cheese

Frozen Corn

Grilled or Fried Chicken Tenders (Purchased from local Grocery Deli)

Ranch or Honey Mustard Dressing

Oil

1.  Boil 2 eggs.

2.  Heat a tbsp of oil in a pan.  Once the oil is heated, add a cup of corn kernels to the pan.  Season with salt and pepper.  Stir frequently and remove from heat once you have a char on most kernels.

3.  Slice cucumbers, tomatoes, eggs, and chicken tenders.

4.  Construct the salads in individual bowls.

5. Serve with cheesy garlic bread.

Friday

Out to dinner

Saturday

Flatbread Pizzas

Ingredients

2 Flatbreads

1 Zucchini

16 grape tomatoes

2 Cloves of Garlic

 Italian Seasoning

4 Tbsp Cream Cheese

1/2 Cup Mozzarella Cheese

Oil

1 Tbsp butter

1 Tbsp flour

1 tsp Garlic Powder

1/2 cup 

Salt 

Pepper

1. Preheat the oven to 450. Wash and dry the produce.

2. Halve the tomatoes and cut the zucchini in half lengthwise.  Then slice the zucchinni.

3. Place the garlic in a small aluminum foil pouch and place on a baking sheet.

4. Place zucchini in a bowl and drizzle with oil and 1 tsp of Italian seasoning. Toss to cover zucchini. Put the zucchini on the baking sheet with the garlic cloves and bake for 12 minutes.

5.  Put the tomatoes in a bowl and drizzle with oil and add 1 tsp of Italian seasoning.  Toss to cover.  Bake the tomatoes in the microwave for 1 minute. Set to the side.

6. Place flatbreads on baking sheet and bake for 5-7 minutes.

7. Prepare the sauce.  Melt the butter and then add flour, 1/2 Tbsp of Italian seasoning, and garlic powder.  Whisk until lightly browned. Add cream cheese and 1/2 cup of water. Stir until melted. Season with salt and pepper. Cook until thickened.

8. Chop the garlic.

9. Top the flatbreads with the sauce, tomatoes, zucchini, garlic, and cheese. 

10.  Broil the flatbreads for 1-2 minutes until the cheese is melted. 

*I usually double this recipe and freeze the remaining pizzas.  They make great lunches on the weekend.  I pull from the freezer and bake for 10 minutes at 400.