Week of Nov 18, 2012

Sun - Garlic and Herb Beef Tenderloin (Pampered Chef Recipe)
Mon - Italian Wedding Soup
Tue - Country Beef and Veggie Skillet (Campbell's Recipe)
Wed - Frozen Lasagna (boxed, prepared according to package)
Thur - See Thanksgiving Menu
Fri - Turkey Soup

Garlic and Herb Beef Tenderloin (Pampered Chef Recipe)
BEEF
1 tsp oil
4 beef tenderloin fillets (4-6 oz each)
1 tbsp Crushed Peppercorn and Garlic Rub (or steak seasoning)
SAUCE
1 shallot
1/4 cup dry white wine, such as Chardonnay
1 pjg (5.2 oz) garlic and herb flavored cheese spread (OR 2/3 cup chive cream cheese)
1/3 cup chicken broth
Prepare beef: Add oil to stainless steal skillet over medium-high heat 1-3 minutes until shimmering. Season fillets with rub. Cook undisturbed for 3-5 minutes or until browned. (will move easy ready, if it sticks it's not ready) Turn fillets over cook another 3-5 minutes or until reaches 140F for medium rare. Remove fillets to plate and tent with foil.
Sauce: finely chop shallot. Return skillet to heat and cook shallot 30-45 seconds or until softened. Add wine. Whisk to loosen bits from pan. Add cheese, cook until melted. Add broth and cook additional 30-45 seconds or until heated through. Serve with fillets and mashed potatoes.
4 servings. 1 fillet and 2 tbsp sauce: 400 calories, 32g fat, 2g carbs, 24g protein.

Italian Wedding Soup
1 (14 oz) package of frozen meatballs, thawed and browned OR homemade meatballs
12 cups Chicken Broth
1 lb of Escarole, chopped
2 cups Ditalini pasta
Bring broth to boil in a large soup pot. Add pasta, escarole  and meatballs, boil until pasta and escarole is tender, about 8-10 minutes. Top with grated Parmesan Cheese, if desired.

Country Beef and Veggie Skillet (Campbell's Recipe) http://www.campbellskitchen.com/recipes/recipedetails?recipeid=24235&fm=internal_search

Turkey Soup
10 cups Turkey Broth (recipe below)
2 carrots, chopped
2 celery stocks, chopped
1 cup peas (frozen is fine, thawed)
2 cups egg noodles
2 cups leftover turkey meat, chopped
BROTH:
In a large soup pot, bring to boil, add left over bones of turkey, 2 carrots chopped, 1 onion cut into quarters, 3 celery stocks chopped, 3 bay leaves. Reduce to simmer and cook, stirring occasionally, until bones brake apart from each other when pinched with tongs, about 3 hours. Skim fat off, if desired, during cooking every 30 hour. Strain. Reserve liquid (broth) and throw out solids.
SOUP:
Bring broth to boil in a large soup pot. Add pasta, and veggies, boil until pasta and veggies are tender. Add turkey and boil until hot.