Week of April 11, 2011

Sun - Beef Tacos (we get ours from Karne Max deli, "beef taco meat" it's seasoned, yummy, & cheaper then lean hamburger!)

Mon - Chili Bake (use left over taco meat) - 

Tue - Meat loaf with mashed potatoes 

Wed - Stir Fry with "baked pot stickers" (use left over meatloaf for pot sticker filling instead of chicken in attached recipe)

Thur - Perogies (use left over m. potatoes) 

Fri - Pork Loin Roast (Deep Covered Baker recipe omit BBQ rub and use lemon pepper rub)

Sat - Fettuccine Alfredo (use left over pork loin, packaged noodles and sauce) and salad

Beef Tacos

2 lb of seasoned beef

corn tortillas

(optional garnishes)

juice of lime quarters

cheese/sour cream

cole slaw (cabage mix from the store, 1 tbs of sour cream or mayo, 2 tsp lime juice)

 

To cook meat: mix chili's, onion, water in 9x13 pan. Add pork. Cover with foil and bake 350 for 2 hours or until meat is falling apart tender. When done take out meat and chop or shred. Put sauce in a blender or food processor until blended. Mix with meat. Serve with tortillas, garnishes, canned refried beans and boxed Mexican rice.

For meat loaf you can use the Deep Covered Baker recipe but switch the rub to pepper and garlic rub or just salt and pepper if you don't have the rub. Omit cheese, and use a green bell pepper instead of a spicy pepper. Let me know if you'd like my oven recipe.

Make extra mashed potatoes for Thurs.

For Stir Fry

1 lb of your favorite stir fry meat sliced thin (chicken, pork, whole shrimp, beef, etc) 

2 tbs of Asian seasoning OR 1 tsp ground ginger, 1/2 tsp paprika, 1/2 tsp red pepper flakes, 1 tsp garlic powder

2 tbs soy sauce

2 tbs oil for cooking meat (I like sesame)

1 bag of stir fry veggies

Cook meat in oil until done. Add other ingredients and heat until warm. Serve with rice or noodles.

Perogies 

use gnocchi (below) recipe for dough, except roll out very thin. Cut dough into squares

For filling, mix some of the mashed potatoes with shredded cheese, garlic salt and butter (to taste).

Put a small scoop in middle of the square. Brush egg wash on two sides of the square, leaving two sides dry. Fold the square over into a triangle, pinch to seal.

Boil until they float. After boiling, dry on a towel. heat them with 1 tbs of butter and 1 tsp of sage in a sauce pan on med-high heat until lightly browned. 

Gnocchi

Dough:

1 cup mashed potatoes (no lumps)

2 cup flour

1 tsp salt

1 tbsp olive oil

2 eggs

water if needed.

Beat eggs and oil until incorporated. Mix potatoes, flour, egg mixture, and salt together to form dough, if it is too dry add a tbsp water at a time. Form a ball and wrap in plastic. Let it rest on the counter for at least 20 minutes, can refrigerate for up to 2 days.

Knead dough by hand for 5 minutes. Roll out 1/2 inch thick. Cut with a pizza cutter into to 1 inch squares.

Boil on med-high for 4-7 minutes or until they float.

Contact me for the deep covered baker recipes.