Cream of Broccoli Soup

TUESDAY
Best Cream Of Broccoli Soup

We never had this Wednesday last week as I was late coming home. We have tons of broccoli to use up thanks to Brads Produce so we figured we'd try to make this again.

Prep Time: 10 Minutes
Cook Time: 25 Minutes
Ready In: 35 Minutes
Servings: 6
"Onions, celery and broccoli cooked in chicken broth are pureed with milk in this roux-thickened soup."
INGREDIENTS:
2 tablespoons butter
1 onion, chopped
1 stalk celery, chopped
3 cups chicken broth
8 cups broccoli florets
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
ground black pepper to taste
DIRECTIONS:
1. Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.
2. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
3. In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.

Serve with a small salad and dinner rolls

Oxtail Soup

SATURDAY

Oxtail Soup Recipe
Oxtails are beef, and they make the most delicious soup. Here it is made with onions, carrots, celery, thyme, and wine. It does take a long simmering time, but requires little work. The result is well worth it.
Prep Time: 15 minutes
Cook Time: 3 hours, 30 minutes
Total Time: 3 hours, 45 minutes

Ingredients:
2 pounds oxtail, cut in 1 to 1-1/2-inch chunks and trimmed of excess fat
1/2 cup unsifted flour plus 2 tablespoons
2 Tablespoons beef drippings or cooking oil
2 medium-size yellow onions, peeled and minced
2 quarts water, or 6 cups water and 1 pint beef broth or bouillon
2 Tablespoons tomato paste
2 teaspoons salt
1/4 teaspoon pepper
1 bay leaf
1/2 teaspoon thyme
3 cloves
2 sprigs parsley
2 medium-size carrots, peeled and diced
1 stalk celery, diced
1/3 cup dry sherry or port wine (optional)
Preparation:

Dredge oxtails5 in 1/2 cup flour, then brown in drippings in a large, heavy kettle over high heat; drain on paper toweling.

Turn heat to moderate and stir-fry onions 8 to 10 minutes until golden; sprinkle in remaining flour, mix well, and brown lightly.

Slowly add water, stir in tomato6 paste, salt, and pepper, also bay leaf tied in cheesecloth with thyme7, cloves, and parsley. Return oxtail to kettle, cover, and simmer 3 hours until meat is fork tender; cool and skim off fat; remove cheesecloth bag.

Separate meat from bones, cut in bite-size pieces, and return to kettle along with carrots and celery. Cover and simmer 10 to 15 minutes until carrots are tender. If you like, mix in sherry or port wine8.

Serve as is or strain kettle liquid, serve as a first course, and follow with oxtail and vegetables.

Yield: 6 servings

Cream of Broccoli Soup

WEDNESDAY
Best Cream Of Broccoli Soup
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Ready In: 35 Minutes
Servings: 6
"Onions, celery and broccoli cooked in chicken broth are pureed with milk in this roux-thickened soup."
INGREDIENTS:
2 tablespoons butter
1 onion, chopped
1 stalk celery, chopped
3 cups chicken broth
8 cups broccoli florets
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
ground black pepper to taste
DIRECTIONS:
1. Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.
2. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
3. In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.

Serve with a small salad and dinner rolls

Vegetable soup with fresh bread

MONDAY
Vegetable Soup
•3 Red Potatoes ( 1/2" Cubes)
•1/2 Chopped small Yellow Onion
•2 Sliced Carrots
•2 Minced Garlic Clove
•2 Sliced Leeks
•2 Stalks Celery, Chopped
•2 tsp Salt
•1 tsp Black Pepper
•1 1/2 C. Sliced Green Beans (2")
•1 Ear of Corn, Corn removed
•1/4 C. Finely Chopped Fresh Parsley
•3 Diced ripe Tomatoes
•1 Quart of Chicken or Vegetable Broth
Peel and cube 3 red potatoes into 1/2" cubes.
2. Peel and slice 2 carrots and thinly slice 2 leeks (white part only).

3. Mince 2 garlic cloves and chop 1/2 a yellow onion and 2 stalks of celery.

4. Dice 3 tomatoes.

5. Remove the kernals from one ear of corn. You can do this by slicing them off with a knife.

6. Finely chop about 1/4 cup fresh parsley.

Cooking this easy Crock Pot Recipe
•Fill the bottom of your slow cooker with the potatoes and carrots.
•Now add the rest of the ingredients except for the salt and pepper.
•Turn your slow cooker on low and cook it for 7 hours.
•Now add the salt and pepper, stir well.
•Check to see if its ready by testing a potato or carrot.
•If you think it needs more time, cook it for another hour.

We're going to add some lima beans to this as well as we have some from our CSA share.

Serve with bread

Zuppa Toscana

THURSDAY
Olive Garden Copycat Zuppa Toscana
Time 90 minutes
Serves 46

Ingredients
--------------------------------------------------------------------------------
1 Lb. Italian sausage
2 large Russet baking potatoes, sliced in half, and then in 1/4" slices.
1 large onion chopped
1/2 can oscar meyer bacon bits (or crumbled fresh cooked bacon)
2 cloves garlic, minced
2 cups kale or swiss chard, chopped
2 cans chicken broth
1 quart water
1 cup heavy whipping cream
How to make it
--------------------------------------------------------------------------------
Brown sausage and crumble. Drain and set aside.
Place onions, potatoes, chicken broth, water, garlic in pot and cook on medicum heat until potatoes are done.
Add sausage and bacon
Salt and pepper to taste
Simmer for another 10 minutes
Turn to low heat
Add Kale and cream
Heat through and serve

Serve with salad and bread

I have made this so many time I can almost (not quite there yet) make this without the recipe!
I love this meal simply because it makes so much and then I can freeze the remaining leftovers for a quick meal later!

Corn Chowder with fresh bread and tossed salad

SUNDAY
Corn Chowder
This comes from a favorite blog of mine, A Year of Slow Cooking.
http://crockpot365.blogspot.com/2008/01/crockpot-corn-chowder-recipe.html
--2 quarts of chicken broth
--1 small onion
--1 red pepper
--1 peeled and chopped carrot (I used a handful of baby carrots)
--2 (16-ounce) bags frozen corn (I used Trader Joe's roasted corn, which I highly recommend---the flavor is smoky and wonderful without any added salt)
--2 medium potatoes (I used 6 mini white potatoes)
Directions:
Finely chop the onion and brown in a tablespoon of olive oil in a medium saucepan. You want the onion to be cooked, but not totally translucent since it will continue to cook in the slow cooker.


Finely chop the carrots and the red pepper.
Wash and coarsely chop the potato(es). I kept the skin on---it's up to you.
Dump all the veggies into the stoneware.
Add the bags of frozen corn.
Empty both cartons of chicken broth (2 quarts; 8 cups) on top.

Plug in your slow cooker and set on high for 4-5 hours or low for 8-9 hours.


Pour into a blender and pulse to desired consistency. I left some chunks of corn and a few veggies, but tried to get rid of most of the potatoes.

We're going to have a salad and some fresh bread with this.

Won Ton Soup with Stir Fried Veggies and rice

SATURDAY
Won Ton Soup
The name won ton means swallowing a cloud, and the wonton floating in this popular soup are thought to resemble clouds.

This recipe for Won ton Soup serves 4.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients:
•18 - 24 won ton wrappers
•Filling:
•1/2 pound boneless lean pork, chopped finely
•1 tablespoon soy sauce
•1 tablespoon oyster sauce
•a few drops sesame oil
•1 teaspoon sherry
•1/2 teaspoon sugar
•1 green onion, finely minced
•1 teaspoon cornstarch
•2 dashes of white pepper
•Other:
•Water for boiling won tons
•4 1/2 - 5 cups chicken stock
•green onion, thinly sliced, as desired
•a few drops sesame oil (optional)
Preparation:
Combine all the filling ingredients in a bowl, mixing well. Lay one won ton skin in front of you. Cover the remaining won ton skins with a damp towel to keep them from drying out.
Filling the won tons: Moisten all the edges of the won ton wrapper with water. Place a heaping teaspoon of won ton filling in the center.
Fold the won ton wrapper in half lengthwise, making sure the ends meet. Press down firmly on the ends to seal. Use thumbs to push down on the edges of the filling to center it. Keeping thumbs in place, fold over the won ton wrapper one more time. Push the corners up and hold in place between your thumb and index finger. Wet the corners with your fingers. Bring the two ends together so that they overlap. Press to seal. The finished product should resemble a nurse's cap. Repeat with remaining won tons.

Alternate method: Place the teaspoon of filling in the middle of the wrapper and twist to seal. The final result should resemble a money bag or drawstring purse.

Boiling the won tons: Bring a large pot of water to a boil. Add the won tons, making sure there is enough room for them to move about freely. Let the won tons boil for 5 - 8 minutes, until they rise to the top and the filling is cooked through. Remove from the pot with a slotted spoon.

To make the soup: bring the chicken stock to a boil. Add the won tons and bring the soup back to a boil. Add the green onion, remove the pot from the heat and add the sesame oil, stirring. Ladle into soup bowls, allowing 6 won tons per person.



Stir Fried Veggies and steamed rice
This is all my own recipe. I've used this time and again when I want something easy.

The great thing is you can mix and match to whatever veggies you have on hand at the time.

This time I'm hoping to use baby corn; water chestnuts; some fresh bok choy and maybe some green onions. I usually just saute all this in a large wok with a tiny bit of peanut or sesame oil, a tsp (or to taste) of soy sauce and a tsp (or to taste) of Fish sauce and about a tsp of sugar. Fish sauce tends to have a really strong taste so if you prefer not to use it, it's fine.

Gazpacho with Fresh artisan bread

WEDNESDAY
Gazpacho
Ingredients
6 ripe tomatoes, peeled and chopped
1 purple onion, finely chopped
1 cucumber, peeled, seeded, chopped
1 sweet red bell pepper (or green) seeded and chopped
2 stalks celery, chopped
1-2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh chives1 clove garlic, minced
1/4 cup red wine vinegar
1/4 cup olive oil
2 Tbsp freshly squeezed lemon juice
2 teaspoons sugar
Salt and fresh ground pepper to taste
6 or more drops of Tabasco sauce to taste
1 teaspoon Worcestershire sauce (omit for vegetarian option)
4 cups tomato juice
Method
Combine all ingredients. Blend slightly, to desired consistency. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend.
Serves 8.

Serve with fresh bread and olive oil

Lentil and vegetable soup with salad and bread

TUESDAY
LENTIL AND VEGETABLE SOUP

This soup is nice and thick, and you can thin it to taste with stock or milk. If you want a no-fat soup, simply add all the vegetables and lentils to the stock, and simmer until tender. Gill Holcombe says, "Use red or yellow lentils if you want to avoid soaking them in advance, otherwise brown and green lentils or chick peas will do the job."
Personal note: You really don't have to soak green lentils, I've used them before. As long as you have around 30 minutes to cook them you'll be fine.
Ingredients
200g (1 cup) red lentils
2 small potatoes
1/2 small swede(rutabaga or turnip)
2-3 carrots
1 smallish parsnip
1 onion
2 cloves garlic
1 litre (4 cups) vegetable stock
225ml (1 cup) milk
oil
seasoning
parsley (optional)
1 level tbsp curry powder (optional)

Method
1.Peel and chop the vegetables
2.Warm the oil in a very large saucepan and gently soften the garlic and onion. Add the curry powder if using.
3.Add the lentils and cook for 1 minute.
4.Add the vegetables and cook on a low heat for 5 minutes or so.
5.Add the stock, bring to the boil, reduce the heat and simmer for 20-30 minutes until the vegetables are soft.
6.Blend, season to taste and serve garnished with parsley if you wish.

Serve with a nice salad of arugala, tomatoes, parsley and spring onions and some fresh homemade artisan bread.
More Autumn fare but hey, we use what we have on hand.

The Result?
I wasn't exactly thrilled with this one. My husband liked it enormously however I found it to be missing something however I could not figure out what.
I don't really know if I'll ever end up making this again.

Olive Garden Zuppa Toscana with fresh artisan bread and salad

MONDAY
Olive Garden Copycat Zuppa Toscana
Time 90 minutes
Serves 46


Ingredients
--------------------------------------------------------------------------------
1 Lb. Italian sausage
2 large Russet baking potatoes, sliced in half, and then in 1/4" slices.
1 large onion chopped
1/2 can oscar meyer bacon bits (or crumbled fresh cooked bacon)
2 cloves garlic, minced
2 cups kale or swiss chard, chopped
2 cans chicken broth
1 quart water
1 cup heavy whipping cream
How to make it
--------------------------------------------------------------------------------
Brown sausage and crumble. Drain and set aside.
Place onions, potatoes, chicken broth, water, garlic in pot and cook on medicum heat until potatoes are done.
Add sausage and bacon
Salt and pepper to taste
Simmer for another 10 minutes
Turn to low heat
Add Kale and cream
Heat through and serve

Serve with salad and bread

The Result?

As usual this was a hit! It's always great when you can make a dish with some pretty cheap ingredients and get so much out of it! This time I did use light cream because I was trying to cut down on the fat. Also unfortunately we had no more italian sausage, only kielbasa so it did adjust the taste of the soup. Still turned out good though!

Petit Salé aux Lentilles et l'artisan fait maison pane

TUESDAY
Petit Salé aux Lentilles
1 pound of meaty salt pork, desalted if necessary
1 pound lentils
1 large whole onion, peeled
several cloves
12 baby onions, peeled (or if you're not into the fuss of peeling all those little fellows, one large onion, chopped)
3 large carrots, sliced
1 bouquet garni
1 pound of Toulouse sausage, or other quality sausage
pepper
Blanche the salt pork to remove the salt, by soaking in cold water for two hours and changing the water several times. Drain the water one last time and than fill the pot with about 2 quarts of water, covering the salt pork. Place on low heat to simmer at a very low boil for one hour.

Push 4 or 5 cloves into the onion and add to the pot (this is called an oignon picquet and is a popular way to add subtle flavor to soups and stews in France). Add the lentils, baby onions or chopped onion, carrots, bouquet garni and several pinches of pepper. Cook on medium low heat for 40 minutes to an hour, adding more water if necessary. You want the final product to be just slightly soupy.

Meanwhile boil the sausage in a pot of water. The sausage I used required 25 minutes of boiling, but follow your package directions for cooking times.

Once the lentils are cooked, remove the salt pork and the bouquet garni. Cut the salt pork into bite sized pieces and return it to the pot. Cut the sausage into small pieces as well and add it to the soup.

The Result?
Simply delicious!!! My husband was not overly thrilled with all the cloves however I thought it tasted marvelous! This is most definitely a dish that is even better a day or two later when reheated! The flavors come out even more! A most definite make again dish!

Olive Garden Copycat Zuppa Toscana

Olive Garden Copycat Zuppa Toscana
Time 90 minutesServes 46Ingredients
--------------------------------------------------------------------------------
1 Lb. Italian sausage
2 large Russet baking potatoes, sliced in half, and then in 1/4" slices.
1 large onion chopped
1/2 can oscar meyer bacon bits (or crumbled fresh cooked bacon)
2 cloves garlic, minced
2 cups kale or swiss chard, chopped
2 cans chicken broth
1 quart water
1 cup heavy whipping cream
How to make it
--------------------------------------------------------------------------------
Brown sausage and crumble. Drain and set aside.
Place onions, potatoes, chicken broth, water, garlic in pot and cook on medicum heat until potatoes are done.
Add sausage and bacon
Salt and pepper to taste
Simmer for another 10 minutes
Turn to low heat
Add Kale and cream
Heat through and serve

Serve with salad and bread

Menu Plan for the week

Sunday 01 March

Baked sea scallops

Sea scallops are baked with butter and basil and parsley.
Ingredients:
2 pounds fresh sea scallops
1/2 cup butter
3 tablespoons finely chopped parsley
1 1/2 teaspoons dried leaf basil, crumbled
1 teaspoon salt
1/4 teaspoon pepper
Preparation:

Wash sea scallops in cold water; put on paper towels and pat with paper towels to dry thoroughly. Place sea scallops in a large, lightly buttered baking dish in a single layer; dot with butter. Sprinkle sea scallops with parsley, dried basil, salt, and pepper. Bake at 350° for 5 minutes; stir to coat with butter and herbs and bake an additional 20 minutes. Serve with butter and herb sauce from baking dish and hot cooked rice or small pasta.Baked sea scallops recipe serves 6.

Serve with rice. Cut this one down!

Monday 02 March

Use up leftover alfredo sauce with pasta. Use up leftover breadsticks.

Serve with salad on side.

Tuesday 03 March

Use up leftover menudo

Wednesday 04 March

Loaded bratwurst stew

4 cups coarsely chopped green cabbage

1 lb smoked bratwurst

1 1/2 cups coarssely chopped round red potatoes

3/4 cup chopped red sweet pepper

1 medium onion, cut into thin wedges

2 14 oz cans chicken broth

1 tbsp spicy brown mustard

1 tbsp cider vinegar

1/4 tsp salt

1/4 tsp ground black pepper

1/8 tsp celery seeds

Shredded swiss cheese

In a 5 to 6 quart slow cooker combine cabbage, bratwurst, potatoes, sweet peper and onion. In a large bowl whisk together broth, mustard, vinegar, salt, black pepper and celery seeds. Poor over all in cooker.

Cover, and cook on low heat for 6-7 hours or on high heat setting for 3 to 3 1/2 hours. If desired, top each serving with cheese. Makes 6 servings.

Thursday 05 March

JICAMA, AVOCADO AND CHEDDAR SALAD WITH LIME DRESSING
Makes 4 servings
Ingredients

• 1 medium jicama

• 3 medium carrots

• 1/2 small red onion

• 1/4 cup fresh lime juice

• 2 teaspoons honey

• 1/2 teaspoon salt

• 1/2 teaspoon ground cumin

• 1/3 cup coarsely chopped fresh cilantro

• 4 ounces Cabot 50% or 75% Reduced Fat Cheddar, grated

• 1/2 small avocado, peeled and dicedDirections

1. In food processor with julienne blade or by hand, cut jicama and carrots into matchsticks, to yield 4 cups of jicama and 2 cups of carrots. Thinly slice red onion to yield 1/2 cup.

2. In large bowl, whisk together lime juice, honey, salt and cumin. Add jicama, carrots, red onion and cilantro and toss together well.

3. Mound mixture on four plates and top each with some of cheese and avocado.

Serve along with toasted tortillas with melted cheese and sour cream.

Friday 06 March

Stir fry with rice. Use prebagged asian veggies. Make rice ahead.

Saturday 07 March

Crockpot chicken with artichokes

1 1/2 to 2 pounds boneless chicken breast halves, skin removed

8 ounces sliced fresh mushrooms

1 can (14.5 ounces) diced tomatoes, undrained

1 package frozen artichokes, 8 to 12 ounces (I used 1 can of artichoke hearts, quartered)

1 cup chicken broth, (you may need to use the whole can)

1/2 cup chopped onion

1 can (3 to 4 ounces) sliced ripe olives

1/4 cup dry white wine or chicken broth

3 tablespoons quick-cooking tapioca

2 teaspoons curry powder, or to taste

3/4 teaspoon dried thyme, crushed

1/4 teaspoon salt

1/4 teaspoon pepper

4 cups hot cooked rice
PREPARATION:Rinse chicken; pat dry and set aside. In a 3 1/2 to 5-quart slow cooker combine the mushrooms, tomatoes, artichoke hearts, chicken broth, chopped onion, sliced olives, and wine. Stir in tapioca, curry powder, thyme, salt, and pepper. Add chicken to crockpot; spoon some of the tomato mixture over chicken.Cover and cook on LOW for 7 to 8 hours or on HIGH for 3 1/2 to 4 hours. Serve with hot cooked rice.

Makes 6 to 8 servings.

REDUCE THIS ONE!

Sunday 08 March

Chutney-Glazed Cornish Hens with Hazelnuts and Dried-Fruit Stuffing

Gourmet March 1992
Yield: Serves 6
For the stuffing:

1 large shallot, minced

1 onion, minced

1 garlic clove, minced

3/4 stick (6 tablespoons) unsalted butter

3/4 teaspoon crumbled dried sage

1/8 teaspoon ground cloves

1/3 cup golden raisins

1/2 cup chopped dried apricots

1/2 cup dry white wine

4 cups cubed stale homemade-type white bread (about 8 slices), toasted

3/4 cup skinned, lightly toasted hazelnuts, (procedure follows), chopped fine

6 Cornish hens, each weighing about 1 1/4 pounds, rinsed and patted dry

1/2 sticks (1/4 cup) unsalted butter, melted and cooled

1/3 cup fresh lemon juice

and 8 1/2-ounce jar mango chutney (about 3/4 cup)

Make the stuffing:
In a large heavy skillet cook the shallot, the onion, and the garlic in the butter over moderate heat, stirring, until the vegetables are golden. Stir in the sage, the cloves, the raisins, the apricots, and salt and pepper to taste and cook the mixture, stirring, for 1 minute. Stir in the wine and boil the mixture until the liquid is evaporated. Remove the skillet from the heat and stir in the bread cubes, the hazelnuts, and salt and pepper to taste. Let the mixture cool before stuffing the hens.
Divide the stuffing among the cavities of the hens, packing the cavities loosely. Truss the hens, sprinkle them with salt and pepper, and arrange them so that they do not touch on the rack of a large, foil-lined broiler pan. Brush the hens with the butter and roast them in the upper third of a preheated 400°F. oven for 1 hour.
While the hens are roasting, in a small saucepan combine the lemon juice, the chutney, and salt and pepper to taste, bring the glaze just to a boil, stirring, and in a blender or food processor purée it. Brush the hens with the glaze, roast them for 15 to 25 minutes more, or until they are golden brown and cooked through, and discard the trussing string.To toast and skin hazelnuts:
Toast the hazelnuts in one layer in a baking pan in a preheated 350°F. oven for 10 to 15 minutes, or until they are colored lightly and the skins blister. Wrap the nuts in a kitchen towel and let them steam for 1 minute. Rub the nuts in the towel to remove as much of the skins as possible and let them cool.
In a large heavy skillet cook the shallot, the onion, and the garlic in the butter over moderate heat, stirring, until the vegetables are golden. Stir in the sage, the cloves, the raisins, the apricots, and salt and pepper to taste and cook the mixture, stirring, for 1 minute. Stir in the wine and boil the mixture until the liquid is evaporated. Remove the skillet from the heat and stir in the bread cubes, the hazelnuts, and salt and pepper to taste. Let the mixture cool before stuffing the hens.
Divide the stuffing among the cavities of the hens, packing the cavities loosely. Truss the hens, sprinkle them with salt and pepper, and arrange them so that they do not touch on the rack of a large, foil-lined broiler pan. Brush the hens with the butter and roast them in the upper third of a preheated 400°F. oven for 1 hour.
While the hens are roasting, in a small saucepan combine the lemon juice, the chutney, and salt and pepper to taste, bring the glaze just to a boil, stirring, and in a blender or food processor purée it. Brush the hens with the glaze, roast them for 15 to 25 minutes more, or until they are golden brown and cooked through, and discard the trussing string.To toast and skin hazelnuts:
Toast the hazelnuts in one layer in a baking pan in a preheated 350°F. oven for 10 to 15 minutes, or until they are colored lightly and the skins blister. Wrap the nuts in a kitchen towel and let them steam for 1 minute. Rub the nuts in the towel to remove as much of the skins as possible and let them cool.

REDUCE DOWN TO ONE CORNISH HEN!

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.