Happy Monday everyone!  Enjoy another creative week of our A La Carte menu to help save you time, money and stay on a healthier path!

Monday
Hatch Pepper and Beef Casserole

1 lb ground beef
1 TB olive oil
1/2 yellow onion diced
1 1/2 hot hatch pepper diced (or 2 jalapeños if you cannot find hatch peppers)
6 red potatoes – diced
2 cans reduced fat cream of mushroom
Seasoning salt
Black pepper

Add oil to skillet and sauté onion until tender. Add ground beef to pan and start browning. Once beef is browned add potatoes and season those well with seasoning salt and black pepper. The potatoes will take about 10 – 15 to get cooked and tender, stir every few minutes until they are done. Once potatoes are tender add the peppers and mix well into beef. Then add the 2 cans of cream of mushroom and cook that until it starts boiling. This is a creamy, but spicy dish. Enjoy!

Tuesday
Spaghetti Squash with Spaghetti Meat Sauce

1 spaghetti squash
1 TB olive oil
1 jar spaghetti sauce
1 lb ground Italian turkey sausage
Shredded Parmesan Cheese
Salt
Pepper

Preheat oven to 400 degrees. Wash the outside of the spaghetti squash and cut in half. Clean out the inside of the squash and then brush on the olive oil and sprinkle well with salt and pepper. The squash will need to be baked for about 45 – 60 or until it has a golden crust.

While squash is cooking, start browning turkey sausage when it’s finished cooking add in your favorite spaghetti sauce and bring to boil and then turn down low until squash is ready. After squash finishes baking use a fork to turn get squash out and make into “spaghetti noodles.” Put squash noodles on plate top with a big spoonful of meat sauce and garnish with Parmesan cheese. Enjoy with some delicious garlic bread!

Wednesday
Beef Ramen Lo Mein

1 lb Stew meat
3 bags beef ramen noodles and 1 seasoning packet
1 bag frozen stir fry vegetables
1 TB sesame oil
1 TB chopped garlic
3 green onion – sliced
1 TB soy sauce
1 TB teriyaki sauce
1/4 cup hoisin sauce
1 tsp ground ginger

In wok or skillet add sesame oil, start browning stew meat and add chopped garlic, soy sauce, and teriyaki sauce. When meat is browned add ramen noodles, 3 cups water, and 1 seasoning packet. Bring to a boil and then add vegetables and bring back down to medium and let cook together until vegetables heat through. Add in the hoisin sauce and ground ginger. Cook for an additional few minutes and add more soy sauce if needed, the end goal is that the noodles have soaked up a majority of the liquid. Once they have plate up and garnish with green onion. Enjoy!

Thursday
Lasagna w/ veggie blend

I treat lasagna as a night off! I go to the freezer aisle and grab a frozen lasagna and bake it for the family 🙂 steam up some veggies and enjoy!

Friday
Turkey Reuben sliders

1 package Hawaiian sliders
1/2 pound sliced deli turkey
8 slices Swiss cheese

1/2 cup olive oil mayo
1/4 cup ketchup
1 TB mustard
1/2 cup relish
1 tsp lemon juice
1/2 cup sauerkraut

Preheat oven to 300 degrees. Slice the Hawaiian rolls in half – try to keep them together if you can. Foil a 9 x 13 pan and put bottom half of rolls in a pan, then top with sliced turkey and Swiss cheese. Mix up mayo mixture with sauerkraut and spread over the top of the cheese. Put on the top of the rolls, cover in foil and bake in oven for 8-10 minutes. Enjoy!

Saturday
Grilled Cheese w/ Tomato Soup

Texas Toast
Sliced American cheese
Butter

2 Lbs fresh tomatoes, halved
2 TB olive oil
2 TB balsamic vinegar
2 TB chopped garlic
1/2 yellow onion diced
2 cups chicken stock
4 basil leaves or 2 tsp dried basil leaves
1 tsp dried oregano
1 cup heavy cream or milk
Salt
Pepper

Preheat oven to 425 degrees. Put halved tomatoes on sheet pan and coat tomatoes with olive oil and balsamic vinegar, then sprinkle salt and pepper over the top of them. Put in oven for about 15 minutes. While tomatoes are roasting, 1 TB oil into soup pot and cook onions until tender add garlic at the end.

After tomatoes are done roasting, put them in a soup pot with onion and add seasonings and chicken stock to them, turn the burner up to medium and let it all cook together for up to a half hour. Then add mixture to blender and blend it all until it’s smooth. Add cream or milk at the end of blending. Put back into soup pot and cook on medium for an additional 10 – 15 minutes, salt and pepper soup to your liking.

Heat up skillet for grilled about medium high. Butter 2 slices of bread add 2 slices of cheese and toast each side of sandwich until golden brown. Cut sandwich in half and enjoy it with your soup!

Sunday
Roast beef w/ Red Potatoes and Baby Carrots

1 beef shoulder roast
10 red potatoes – quartered
1 bag baby carrots
3 celery stalks – rough chop
1/2 yellow onion – sliced
1 TB chopped garlic
1 bay leaf
2 cups beef stock
1 TB thyme
1 TB rosemary
Salt
Pepper

Put beef shoulder in crock pot at the beginning of the day. Put in all the veggies around the roast and pour beef stock w/ bay leaf over top of everything. Then put seasonings over top of beef and veggies then salt/pepper everything well. Turn crock pot on low and cook all day until supper time. Slice up beef and plate up with the cooked veggies. Enjoy!