Tue - Ground Beef Tostada
Wed - Chicken and Rice Casserole
Thur - Pasta fagioli soup
Fri - Breakfast
Ground Beef Tosadas
12 corn tostada shells
1 (30 oz) can refried beans
1 lb Ground Beef (80/20 is best)
1 package taco seasoning
1 cup lettuce or cabbage
3 plum tomatoes, seeded and chopped
Handful cilantro leaves, chopped
2 cups each shredded Monterey Jack and sharp Cheddar cheese
Optional toppings: Salsa, Pico de Gallo, sour cream, sliced pitted black olives, chopped yellow onion, lime juice
Sprinkle meat with taco seasoning. Brown meat, crumble and drian off fat. Warm beans as package directs.
Warm tostada shells. Top with beans, then meat, cheese, lettuce, tomato, cilantro and any additional toppings as desired.
Pasta e Fagioli
1 lb Italian Sausage (hot or mild)
1 medium onion, finely chopped
1 small carrot, finely chopped
1 rib celery, finely chopped
1 lb Italian Sausage (hot or mild)
1 medium onion, finely chopped
1 small carrot, finely chopped
1 rib celery, finely chopped
1 tsp dry Italain Seasoning Mix
4 large cloves garlic, chopped
Salt and pepper, as needed
4 large cloves garlic, chopped
Salt and pepper, as needed
Crushed Red Pepper Flakes, as desired for extra heat (optional)
1 (15 oz) can cannellini beans, drained
1 (16 oz) can red kidney beans, drained
1 large (18 oz) crushed tomatoes with liquid
1 (15 oz) can diced tomatoes with basil, garlic and oregeno
1 can (1 1/2 cups) of stock
1 1/2 cups dry ditalini pasta
Grated Parmigiano or Romano, for topping
DIRECTIONS
Heat a deep pot over medium-high heat cook and chop up sausage. Then add the chopped vegetables, and garlic. Season vegetables with salt and pepper. Add beans, tomatoes with liquid, seasoning, and stock to pot and raise heat to high. Bring soup to a rapid boil and add pasta. Reduce heat to medium and cook soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked al dente. Serve with grated cheese and parsley, if desired.
1 (15 oz) can cannellini beans, drained
1 (16 oz) can red kidney beans, drained
1 large (18 oz) crushed tomatoes with liquid
1 (15 oz) can diced tomatoes with basil, garlic and oregeno
1 can (1 1/2 cups) of stock
1 1/2 cups dry ditalini pasta
Grated Parmigiano or Romano, for topping
DIRECTIONS
Heat a deep pot over medium-high heat cook and chop up sausage. Then add the chopped vegetables, and garlic. Season vegetables with salt and pepper. Add beans, tomatoes with liquid, seasoning, and stock to pot and raise heat to high. Bring soup to a rapid boil and add pasta. Reduce heat to medium and cook soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked al dente. Serve with grated cheese and parsley, if desired.
Chicken and Rice Casserole4 skinless, boneless breast filet
1 can cream of mushroom soup (I perfer Campbell's Healthy Choice)
1 1/2 cans of water
2 cups dry Long Grain White Minute Rice
2 tsp Salt
Salt and Pepper to taste
Grease a 9x13 pan with butter. Sprinkle Chicken Beasts with salt and pepper - both sides. Mix rice, salt, soup and water in the pan. Evenly spread out rice. Place chicken on top. Cover with foil. Bake in 350F oven for 40-60 minutes, or until rice is done and chicken is no longer pink and liquid is adsorbed.
Blue Berry Pancakes
Ingredients1 3/4 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 cup milk, plus more if needed
1 cup sour cream
1 stick butter, melted
1/2 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries
1/2 teaspoon lemon zest
Directions
Sift the flour, sugar, baking powder, baking soda and salt into a large mixing bowl. In a separate large bowl, lightly whisk the eggs. Add the milk, sour cream, half the melted butter and the vanilla, whisking to blend. Make a well in the dry ingredients and pour the egg mixture into it. Whisk the ingredients together just until blended. Fold the blueberries and lemon zest into the batter.
Heat a large skillet or griddle over medium heat and coat with some of the remaining melted butter. For each pancake, pour about 1/4 cup of the batter into the hot skillet. Cook 3 or 4 pancakes at a time, depending on the size of the skillet. If the batter seems too thick, thin it with 1 to 2 tablespoons milk. When bubbles begin to form and "pop" on the pancake's surface, after about 1 minute, and the outer edge looks done, flip it over and cook briefly for about 30 seconds on the other side.
