Saturday, July 14, 2012

eatin' good in the neighborhood

I am having so much fun coming up with these menu's and I hope you are enjoying or at least finding your evenings a little more enjoyable.

If you have any suggestions or recipes you would like for me to try (as I know a lot of you pin stuff but never make it), send it my way!  I will see if I can incorporate it into my weekly menu.

Monday- Turkey meatball subs served with onion soup.
Tuesday - Beef and bean chimichangaas served with corn and red pepper salad.
Wednesday - Taco salad
Thursday- Flat bread pizza with turkey meat (left over turkey meatballs diced up), sauteed onions and Gouda cheese.

MONDAY - Pretty easy.  Pre-heat your oven on low broil.  Slice the baguette into 4"-5" subs.
Heat the meatballs in your sauce of choice, approx. 4-5 meatballs per person, over medium heat and cover; takes approx. 20 minutes. After the meatballs are cooked, place into the individual subs, top with extra sauce and provolone. Place the subs on a cookie sheet and broil until the cheese is melted.

For the soup, I purchase Pacific Natural Foods Organic French Onion soup and add some extra sliced onions while it is heating up, gives it a little extra crunch.  A little tip, start the soup before you start the subs.

TUESDAY-  1st, make the salad before making these easy chimichangas.

Here is the link to the recipe for the chimichangas; this take about 30 minutes and serves approx. 2 adults and 2 children.  Use the left over meat for the next night and have taco salad.

Corn & Red Pepper Salad - I extracted this idea from the attached link, however made it my own and cut the cooking time in half.  The night before I boiled two ears of corn and then husked same. Come Tuesday evening I combined 1 chopped red bell pepper, the corn from off the cob, 2 Tbs. of green onions, 1 Tbs of olive oil, a little salt and pepper and placed in an oven safe container.  Cooked in the oven for approx. 20 minutes at 350 degrees.  After you remove it from the oven, add the Dijon mustard and vinegar dressing to the corn mixture.   ENJOY!

WEDNESDAY- Taco Salad.  As noted above, use left over chimichangas mixture to top on your salad.  This is a night to be creative, load the salad with veggies (tomatoes, cucumbers, red pepper).  Top with some salsa and a greek yogurt mixture ( Whisk together 1 cup of greek yogurt, juice from 1 lime, chopped cilantro and salt and pepper to taste -recipe from Father's Day Special menu)

THURSDAY- For the pizza; rub some olive oil on top flat bread.  Go crazy with your toppings, but here is my concoction:

  • 1 small can of diced tomatoes, caramelized onions, chopped up turkey meatballs, topped with sliced Gouda cheese and fresh basil.

I wanted to experiment with Gouda cheese this week.  It can be a little on the pricey side, however you only need a little to sprinkle on top. Serve with a nice glass of red wine and you have a mini date night with the hubby!

GROCERY LIST (sales are based on Publix ad for 7/12-7/17)
  • Armour Meatballs - 14 oz. BOGO, approx. $2.50/pkg.
  • Lean ground beef - on sale for @ $4.50/lbs.
  • Red Bell peppers - on sale $2.99/lbs.
  • 2 ears of corn
  • 2 yellow onions
  • 1 lime
  • 1 scallion
  • 1 bulb of garlic
  • 1 head of romaine lettuce
  • 1 pint of grape tomatoes - on sale for $1.50 each
  • 1 cucumber
  • Italian Five Grain baguette from the bakery - on sale for $1.89
  • Stonefire flat bread  - in the deli normally @ $2.50 for 2
  • Publix sliced provolone cheese - on sale for @ $2.00 
  • Small block of Gouda cheese
  • 1 Voskos plain greek yogurt - on sale for $1
  • 1 small pkg. of whole wheat tortillas
  • Sauce for the meatballs (I make my own, however Prego is on sale for $1.50 per jar)
  • 1 can of chili beans
  • Pacific Natural Foods Organic French Onion soup (typically in the organic section).  Note: 1 box usually makes enough soup for two people. 
  • Red wine vinegar
  • dijion mustard
  • olive oil 
  • Fresh basil and cilantro 
  • Seasoning; paprika, chili powder, ground cummin, oregano, dash of sea salt and pepper
I am going to freeze my herbs this week so I will let you know how it goes.  And seriously, send me those recipes you have been dying to try, just not sure how to work into your week.  I will let you know how long it really takes and if it is worth trying.  

1 comment:

  1. Again, another $65 week! PLUS I am going to have salad for two lunches. Remember to use ingredients you had from prior weeks, that saves you bunches!