Weekly Menu and Recipes

As always... Every other night meatless (and delicious!).  All produce is organic, all bread and pasta is whole wheat, all rice is brown, all meat is, at least, all natural (preferably organic), and all dairy is, at least, rBST-free (preferably organic). Enjoy!

Fettuccine with Creamy Red Pepper Sauce

http://www.foodnetwork.com/recipes/ellie-krieger/fettuccine-with-creamy-red-pepper-feta-sauce-recipe/index.html

Santa Fe Burgers

http://www.foodnetwork.com/recipes/bobby-flay/santa-fe-burger-recipe/index.html

Note: This would work with or without the homemade queso sauce. I would substitute a small amount of sharp cheddar or even goat cheese, just let it melt on the burger while grilling.

Pasta Fagioli

http://www.foodnetwork.com/recipes/food-network-kitchens/cranberry-bean-pasta-fagioli-recipe/index.html

Turkey Meatloaf with Roasted Potatoes and Broccoli

http://www.foodnetwork.com/menus/weeknight-dinner-family-meal/index.html

Vegetarian Shepherds Pie

http://www.foodnetwork.com/recipes/vegetarian-shepherds-pie-recipe/index.html

Weekly Menu and Recipes

Five healthful and delicious dinners. Meatless every other night. Make sure you are using only the best ingredients: fresh, local, all natural, organic, whole wheat, etc...

Day One.

Grilled Chicken Tostadas 

http://www.foodnetwork.com/recipes/food-network-kitchens/grilled-chicken-tostadas-al-carbon-with-grilled-tomatillos-and-queso-fresco-recipe/index.html

Day Two.

French Three Onion Soup- serve with a green salad and homemade vinegarette

http://www.foodnetwork.com/recipes/food-network-kitchens/french-three-onion-soup-recipe/index.html

Day Three.

Turkey and Spinach Lasagna

http://www.foodnetwork.com/recipes/emeril-live/turkey-and-spinach-lasagna-recipe/index.html

Day Four. 

Breakfast For Dinner- Blueberry Buckwheat Pancakes- serve with uncured bacon, turkey bacon, or turkey sausage.

http://www.foodnetwork.com/recipes/ellie-krieger/blueberry-buckwheat-pancakes-recipe/index.html

Day Five.

Surf and Turf Paella

http://www.foodnetwork.com/recipes/food-network-kitchens/surf-n-turf-paella-recipe/index.html

Weekly Menu and Recipes

As always... all produce is organic, all bread and pasta is whole wheat, all rice is brown, all meat is at least all natural (preferably organic), and all dairy is at least rBST-free (preferably organic). My recipes are designed to feed two adults, you will have to adjust the linked recipes to fit your family size. Enjoy!

Day One.

Pasta Pesto

Toss 8oz cooked pasta with homemade pesto (recipe follows).

http://www.foodnetwork.com/recipes/ina-garten/pesto-recipe2/index.html 

*To save some money, I use only walnuts in my pesto. Pine nuts are twice as expensive, and in my opinion, they don't make much of a difference in the flavor. 

Day Two.

Roasted Chicken

Brown Rice Pilaf

Lemon Broccolini

Roast Chicken

5lb Whole Chicken, giblets removed 

several cloves of garlic, smashed

1 medium onion, quartered

1 lemon, halved

3 TBSP olive oil

salt and pepper

thyme

garlic powder

-Place chicken in a roasting pan, rub with olive oil and lemon juice inside and out. Stuff cavity with lemon halves, onion, and garlic. Season inside and out with salt, pepper, thyme, and garlic powder. Roast for 1 1/2 hours at 425 degrees or until juices run clear. Rest for 10 minutes before carving.

Brown Rice Pilaf

1 cup brown rice

2 1/2 cups low sodium chicken broth

1/2 medium onion, chopped

2 cloves garlic, minced

2 TBSP olive oil

salt and pepper

1/4 cup sliced almonds

-Heat oil over medium heat in medium saucepan with cover, saute onion and garlic until soft. Add rice and saute for 2 minutes more. Add chicken broth and bring to a boil. Reduce heat, cover and simmer until all broth is absorbed, about 45 minutes... Don't peek or stir. Remove from heat and let sit for 10 minutes. Fluff with fork, season with salt and pepper, and stir in almonds.

Lemon Broccolini

http://www.foodnetwork.com/recipes/healthy-appetite-with-ellie-krieger-/lemon-broccolini-recipe/index.html

Day Three.

Mexican Pizza

http://www.foodnetwork.com/recipes/ellie-krieger/mexican-tortilla-pizza-recipe/index.html

*I use regular whole wheat pizza crust instead of tortillas. It makes it a little more filling and meal-like. Make your own or buy an all natural pre-made crust.*

Day Four.

Grilled Steak, seasoned with sea salt and pepper (Limit to a 4oz serving)

Parmesan Mashed Potatoes

Green Beans with Mushrooms and Shallots

http://www.foodnetwork.com/recipes/ellie-krieger/parmesan-mashed-potatoes-recipe/index.html

http://www.foodnetwork.com/recipes/green-beans-with-mushroom-and-shallots-recipe/index.html

Day Five. 

Minestrone 

Whole Grain Baguette

http://www.foodnetwork.com/recipes/ellie-krieger/minestrone-soup-recipe/index.html

Weekly Menu and Recipes

The plan: eat meatless every other night... save money, save yourself. 

Day One.

Vegetarian Asian Noodle Bowl (Recipe courtesy of Ellie Krieger)

Recipe

Ingredients

4oz whole wheat spaghetti

1 tsp canola oil

1/2 bunch scallions

1/2 TBSP minced peeled fresh ginger

15oz can baby corn drained

2 cups broccoli florets

1/2lb shiitake mushrooms, stemmed and sliced

1 red bell pepper, seeded and thinly sliced

1/4 cup low sodium chicken broth

1/8 cup Braggs Amino Acids or Naturally fermented low sodium soy sauce

1/2 tsp Toasted Sesame Oil

Cook pasta according to package directions. Heat canola oil in a large skillet or wok. Add scallions and ginger and cook, stirring, about 30 seconds. Add veggies, broth, and soy sauce and cook until crisp tender, about 5 minutes. Add noodles  and sesame oil and toss to combine. Garnish with reserved scallions.

Day Two.

Steak Tacos

http://www.foodnetwork.com/recipes/ellie-krieger/chili-rubbed-steak-tacos-recipe/index.html

Day Three.

Fettuccine with Creamy Red Pepper Sauce (Recipe courtesy of Ellie Krieger)

Recipe

Ingredients
TBSP olive oil
1/2 cup chopped onion
1 tsp chopped garlic
8 oz roasted red peppers, drained, rinsed, chopped
1/4 cup low sodium chicken broth
1/2 cup crumbled feta cheese (3oz)
8oz whole wheat fettuccine (or linguine)
salt and pepper
TBSP chopped flat leaf parsley
Heat oil in heavy skillet. Add onion and garlic and cook, until softened about 5 minutes. Add peppers and cook until heated through. Let cool slightly. Transfer mixture to a food processor or blender, add broth and all but 1 TBSP of feta. Process until combined and smooth. In the meantime, cook the pasta and drain reserving 1/4 cup of pasta water. Toss the pasta with the sauce and add pasta water in small amounts as needed to thin the sauce. The sauce should cling nicely to the pasta. Season with salt and pepper. Sprinkle with parsley and remaining feta.

Day Four.

Cobb Salad

http://www.foodnetwork.com/recipes/healthy-appetite-with-ellie-krieger-/cobb-salad-recipe/index.html

Day Five.

Grilled Veggie Pizza

http://www.foodnetwork.com/recipes/paula-deen/grilled-veggie-pizza-recipe/index.html

Day Six.

Salmon Cakes with Ginger Sesame Sauce

http://www.foodnetwork.com/recipes/ellie-krieger/salmon-cakes-with-creamy-ginger-sesame-sauce-recipe/index.html

Weekly Menu and Recipes

Here is the first weekly menu plan with recipes... I usually plan for 6 dinners since we usually go out or order in one night a week. Some info about our menu... We usually eat vegetarian at least 3 times per week. If you think your husband won't do this, just try it! If Nick will eat meatless, anyone will! We don't eat perfectly by any means, but we do our best. The food we eat is healthy, but still very tasty! I have included links to recipes if they aren't my own which should tell you the number of servings. My recipes are made to serve two. Some recipes, I left the amounts up to you (the green beans for example) make as much or as little as your family will eat! Unless otherwise mentioned all pasta, rice, bread, etc... is whole grain, all produce is organic, and all meat is organic. I haven't switched all our dairy over to organic yet, but when it isn't organic I make sure there is no rBST (a yucky artificial growth hormone). Cabot doesn't use any milk containing antibiotics or rBST, so I generally use their cheese and sour cream or Trader Joe's. Check labels to find out which to use in your area. That said... here's the menu!

Day One.

Portobello Lasagna Rollups

Green Beans with Garlic

http://www.foodnetwork.com/recipes/ellie-krieger/portobello-lasagna-rollups-recipe/index.html

Green Beans: Steam fresh green beans 5-7 minutes until crisp-tender. While they are steaming, mince a couple cloves of garlic (or more!). Heat 2 tablespoons olive oil in a heavy bottom pan, saute garlic 1-2 minutes until softened and fragrant, being careful not to burn. Turn off the heat, toss the steamed green beans in the garlic add salt and pepper and serve.

Day Two.

Shrimp Tacos with Avocado Green Salsa 

"Refried" Black Beans

Shrimp Tacos 

Ingredients

1/2 lb raw medium shrimp, peeled and deveined

1 chipotle pepper in adobo (in a can, sometimes by the ethnic food... ask at the store)

1 tsp chili powder

1 TBSP olive oil

salt and pepper

4-6 whole wheat flour tortillas (depending on how many tacos you eat!) 

1 avocado

1 cup green tomatillo salsa (I love Pace)

1 lime

cilantro

Additional topping ideas: shredded red cabbage, thinly sliced red onion, cucumbers...

-Mince chipotle pepper with a little sauce, add chili powder, a little salt and pepper, and olive oil. Toss the shrimp in the mixture and cook on your grill or inside on a grill pan about 2 minutes on each side. Grill the tortillas until charred and pliable. Chop avocado and gently mix into the salsa. Serve tacos with cilantro and lime for garnish and with any additional toppings you'd like!

"Refried" Black Beans

1 can organic black beans

Skim milk

Shredded cheddar cheese (try Cabot's Habanero Cheddar!)

Cumin

Cook beans in a saucepan over medium heat until warm. Using a spoon, mash the beans in the pan until they are mostly smooshed (very technical word there). Add enough milk to thin the beans to "refried" consistency. Add a small amount of cheese (it doesn't take much!) and a sprinkle of cumin. 

Day Three.

Split Pea Soup

Whole Wheat Baguette

http://www.101cookbooks.com/archives/vegetarian-split-pea-soup-recipe.html 

Day Four.

Turkey Meatloaf

Mashed Potatoes

Garlic Brussels Sprouts  

http://www.foodnetwork.com/recipes/ellie-krieger/moms-turkey-meatloaf-recipe/index.html  

http://www.foodnetwork.com/recipes/ellie-krieger/smashed-potatoes-with-sour-cream-and-chives-recipe/index.html 

Garlic Brussels Sprouts

Steam fresh brussels sprouts 5-7 minutes until crisp-tender. While they are steaming, mince a couple cloves of garlic (or more!). Heat 2 tablespoons olive oil in a heavy bottom pan, saute garlic 1-2 minutes until softened and fragrant, being careful not to burn. Turn off the heat, toss the steamed brussels sprouts in the garlic add salt and pepper and serve.

Day 5.

Chicken and Black Bean Enchiladas

Brown Rice

Chicken and Black Bean Enchiladas

Ingredients

Filling:

1 chicken breast, cooked and diced or shredded (often I buy a whole chicken, cook it, shred it, separate it into three containers and freeze it. Each container does one casserole type dinner).

1 can black beans, partially drained

1 TBSP cumin

1/2 cup green tomatillo salsa

1/2 cup shredded cheddar cheese (Try the Cabot Habanero, again!)

Enchiladas

4-6 whole wheat tortillas

1/2 cup green tomatillo salsa

1/2 cup sour cream

1/4 cup shredded cheddar cheese
-Combine filling ingredients in a large bowl and divide amongst the tortillas. Roll up each enchilada and place in a greased baking dish. Combine the remaining salsa and sour cream and pour over the enchiladas. Sprinkle with additional cheddar and bake at 375 until bubbly (about 20 minutes?). Serve with cooked brown rice.

Day 6.

Tuscan Vegetable Soup

http://www.foodnetwork.com/recipes/ellie-krieger/tuscan-vegetable-soup-recipe/index.html