Week of Oct 24, 2011

Mon - Salisbury Steak
Tue - Tuscan Sausage Stew (PC, 29 min to dinner, p89)
Wed - Pork Stew (Campbell's Kitchen)
Thur - Ravioli (frozen, preapred according to package)
Fri - Harvest Soup (squash soup, PC, Stoneware Insperations, p53) contact me for recipe
Sat - Twice Baked Potatoes (Foodnetwork.com)

Salisbury Steak
4 cube steaks
1/2 cup flour
seasoning salt
1 tbsp oil
For Gravy: (or use 2 packets brown gravy mix and follow directions to make)
1 can beef broth
1 tsp Worcestershire sauce
1 tsp browning sauce
salt and pepper to taste
for thickening: 2 tbsp butter, tbsp flour mixed together
Sprinkle steaks with seasoning salt. Lightly cover the steaks in flour. Heat a large skillet to med-high, add oil then steaks. Brown on both sides, about 5 minutes each. Remove from pan. Add thickening mix to pan on high heat, melt, turn down heat to medium and let cook stirring frequently for 2 minutes or until smells nutty. Add broth and sauces, turn heat back up to medium. Replace steaks and cover and let cook for 10 minutes (if gravy gets too thick add more broth or water). Serve with mashed potatoes and a veggie.

Tuscan White Bean and Sausage Stew

3/4 lb hot Italian sausage links
2 medium carrots
1 medium bulb fresh fennel
1 can (14.5 OZor 398 mL) petite diced tomatoes, untrained
2 cups (500 mL) chicken broth
4 garlic cloves, pressed
2 cans (15 OZor 540 mL each) cannellini beans
1 pkg (18 g) fresh basil
1. Remove casings from sausage. Cut in half lengthwise, then cut crosswise into 1/2-in. nuggets.
2. Place sausage into (4-qt./4-l) Casserole and cook over medium heat 5 minutes or until golden brown, stirring occasionally.
3. As sausage cooks, peel carrots. Chop carrots and fennel; add to Casserole and cook an additional 3-5 minutes or until sausage is no longer pink and vegetables begin to brown.
4. Stir tomatoes, broth and garlic into sausage mixture. Drain and rinse beans using small Colander; add to Casserole.
5. Simmer stew, uncovered, 10-12 minutes or until vegetables are tender, As stew simmers, chop basil. Remove Casserole from heat; stir in basil. Serve immediately.
Yield: 6 servings U.S. Nutrients per serving (1 CUP/250 ml): Calories 330, Total Fat 18 g, Saturated Fat 7 g, Cholesterol 4S mg, Carbohydrate 27 g, Protein 16 g, Sodium 800 mg, Fiber 7 g u.s. Diabetic exchanges per serving (1 CUP/250 mL): 1 starch, 2 high-fat meat, '/2 fat (1 carb)

WED - Pork Stew http://www.campbellskitchen.com/RecipeDetail.aspx?recipeId=60556&EID=4761&MID=4390169&LID=4460&fbid=U9NzDk-_nsc

SAT - Twice Baked Potatoes http://www.foodnetwork.com/recipes/food-network-kitchens/twice-baked-potatoes-recipe/index.html I will be adding bacon