This weeks menu plan

MONDAY
Swedish Meatballs
Ingredients
McCormick Swedish Meat Ball Mix, 2 Packages
Milk, nonfat,
4 cup Olive Oil,
4 tbsp Water, tap,
1/2 cupTurkey, Ground turkey, 93% lean,
1.5lbsGround beef, lean, 1.5(lbs)
Heartland Egg Noodles, 1 package
Nutritional Info
Fat: 22.0g
Carbohydrates: 26.5g
Calories:429.7
Protein: 27.0g
Prepare Meatballs According to package but reduce water to 1/2 cup and use 50% Beef and 50% TurkeyUse Olive Oil to Cook Meatballs, be sure to cook until donePrepare sauce as Directed using Skim Milk Prepare noodles as directed on packageMix Pasta in with sauce and serve ( you can use rice instead of Pasta)Makes Appr 12 -1/2 cup servings of pasta with appx 3 or 4 meatballs Number of Servings: 12

Cut this WAYYYY down! Too much for us!

Serve with sourdough bread and brussel sprouts.

TUESDAY
Penne with Creamy Spinach Pesto
Ingredients
1 box Barilla Plus Penne Pasta (14.5 oz)
4 cloves garlic
3 wedges Laughing Cow Cheese
6-8oz fresh spinach leaves (stems removed or use baby spinach)
1/2oz grated parmesan cheese
Crushed red pepper
Salt & Pepper
Nutritional Info
Fat: 6.1g
Carbohydrates: 72.6g
Calories:432.6
Protein: 22.9g
Cook the pasta according to package directions in well salted water. While it cooks, drop the garlic cloves into the food processor while the blade is spinning to chop them. Add the cheese and all but a handful of the spinach leaves. Pulse until combined and creamy, and season to taste with red pepper, salt & freshly ground black peppper. Cut the remaining spinach leaves into ribbons and put in the bottom of a large serving bowl. When pasta is cooked, drain and reserve 1 cup of the cooking water. Put the drained pasta on top of the spinach ribbons and add the cheese mixture. Add a bit of the pasta water as needed to achieve desired consistency of the sauce. Fold in the parmesan cheese just before serving.
Number of Servings: 4

Cut this down as well.
Serve with sourdough bread and fresh salad.

WEDNESDAY
Colorful Quick Quinoa Grecian Salad Finalist--Salads and Sides.
"I worked at a natural foods market and discovered all kinds of new grains. Since then, I have been experimenting in the kitchen and came up with this recipe during the peak of summer's harvest." -Margee Berry, White Salmon, WA
2 cups uncooked quinoa
3 cups fat-free, less-sodium chicken broth
2 tablespoons extravirgin olive oil
1 teaspoon minced fresh mint
1 teaspoon grated lemon rind
2 teaspoons fresh lemon juice
1 teaspoon sherry vinegar
1/2 teaspoon sea salt
1 cup cherry tomatoes, quartered
1 cup thinly sliced radicchio
1/2 cup chopped yellow bell pepper
1/2 cup chopped English cucumber
1/3 cup (about 1 1/2 ounces) crumbled reduced-fat feta cheese
3 tablespoons chopped pitted kalamata olives
1 tablespoon minced shallots
Place quinoa in a large bowl; cover with water. Let stand 5 minutes; rinse well, and drain.
Bring broth to a boil in a large saucepan; stir in quinoa. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Uncover; fluff with a fork. Cool to room temperature.
Combine olive oil and next 5 ingredients (through sea salt) in a large bowl. Add cooled quinoa, tomatoes, and the remaining ingredients; toss well.
Yield: 10 servings (serving size: 1 cup)

Cut this down. Use lemon cukes instead of English since I'm growing Lemon Cucumbers.

Serve with toasted pita bread and hummus.

THURSDAY
Tom Ka Gai with spring rolls
(use premade Tom Ka Gai soup mix and purchase ready made spring rolls. Bake do not fry!)

FRIDAY
Slow Cooked Chicken Cacciatore over pasta. Leftover night. Serve with green beans.

SATURDAY
Spiced Beef Stew, English Style
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By Diana Rattray, About.com
At a Glance
Course : Entree
Special : Easy
Type of Prep : Simmer
Cuisine : British
Occasion : Family Dinner
A spiced beef stew recipe, with stew beef, spices and herbs, tomato juice, potatoes, and other vegetables.
INGREDIENTS:
1 pound stew beef, cut in 1-inch cubes
flour
2 1/2 cups boiling water
2 beef bouillon cubes
1/4 cup chopped onion
1 small clove garlic
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
dash allspice
1 teaspoon sugar
1 1/2 teaspoons lemon juice
1/2 teaspoon Worcestershire sauce
1/4 cup tomato juice
1 cup small white onions, peeled
1/2 cup sliced carrots
1 cup cubed potatoes
1/2 cup diced celery
PREPARATION:
Flour meat and brown in hot oil in a Dutch oven or stockpot. Add the water, bouillon, garlic, seasonings, sugar, lemon juice, Worcestershire sauce, and tomato juice. Cover and simmer stew for 2 hours. Add more water or broth if needed. Add vegetables and cook for 30 minutes longer.
Serves 6.

Serve with homemade wheat bread.

SUNDAY
Leftover night. Use up leftover soups.

Serve with salad and bread.