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Sunday, November 6, 2011

Meal Plans 11/7-11/13

Okay, so this week was better for shopping the ads and planning around meats and things that were on sale.

Monday: Tacos
We will probably have ground turkey tacos as it's been a while and we're craving them!

Tuesday:  Roasted Chicken w/Rosemary
1/2 c butter
4 Tbsp minced fresh or 2 Tbsp dried rosemary
2 Tbsp minced fresh parsley
3 garlic cloves, minced
1 tsp salt
1/2 tsp pepper
1 whole roasting chicken
6 small red potatoes, halved
6 medium carrots, halved lengthwise and cut into 2-inch pieces
2 med onions, quartered

In a small saucepan, melt butter and stir in the seasonings.  Place he chicken breast side up on a rack in a roasting pan; tie drumsticks together with kitchen string.  Spoon half of the butter mix over chicken.  Place potatoes, carrots and onions around chicken.  Drizzle remaining butter mix over veggies.
Cover and bake at 350 for 1 1/2 hours, basting every 30 minutes.  Uncover; bake 30-60 minutes longer or until a meat thermometer reaches 180 and veggies are tender.
Cover with foil and let stand for 10-15 minutes before carving.  Serve veggies with roast.

Wednesday: Bacon Twice-baked potatoes
2 medium baking potatoes
2 Tbsp butter
1/4 fat-free milk
1 bacon strip cooked and crumbled
1 Tbsp chopped onion
1 tsp minced chives
1/4 tsp salt and dash of pepper
1/2 cup shredded cheddar cheese
Bake potatoes at 375 for 1 hour or until tender.
When cool enough to handle, cut a thin slice off the top of each potato and discard.  Scoop out pulp, leaving a thin shell.
In a small bowl, mash the pulp with butter. Stir in the milk, bacon, onion, chives, salt, pepper and 1/3 cup cheese.  spoon into potato shells.  Top with remaining cheese.
Place on a baking sheet. Bake at 375 for 20-25 minutes or until cheese is melted.

Thursday: CP Bacon and Cheese Chicken
2 Tbsp olive oil
4-6 chicken breasts
12 pc bacon, cooked and crumbled
1/4 cup teriyaki sauce
1/2 cup ranch
1 cup shredded cheddar cheese
Oil bottom of crock and place chicken in.  Combine sauces in bowl and pour over chicken.  Sprinkle cheese and bacon over and around the chicken.  Cook on low 6 hours or on high for 3 hours.

Friday: Pioneer Woman's Macaroni and Cheese
1 lb dried macaroni
1 egg
4 Tbsp unsalted butter
1/4 cup all purpose flour
2 1/2 cups whole milk
2 tsp mustard powder
4 3/4 cups (1 lb) grated cheddar cheese
1 tsp ground black pepper
1/2 tsp salt
1/2 tsp seasoned salt
Heat oven to 350 and grease a 2-3 qt baking dish.  In a large pot of salted water cook macaroni until still firm, about 4 minutes and drain.
Beat the egg in a bowl and set aside.  In a large saucepan melt butter over medium-low heat and whisk in flour, stirring constantly, for 5 min. Whisk in he milk and mustard until smooth.  Cook until very thick, stirring constantly for 5 min.  Reduce heat to low.  Slowly pour 1/4 cup of the sauce into the beaten egg, whisking constantly, to temper the egg.  Pour egg mixture back into the sauce.
Reserve 1/2 cup of the cheddar and stir the rest into the sauce until melted; add the pepper and salts.  Stir in the macaroni, then pour into the baking dish and top with the reserved cheese.  Bake until bubbly and golden, 20-25 min.  Serves 8.

Saturday: Zumba Party!
Yummy appetizers and dessert are being served, but haven't narrowed anything down quite yet. 
(Have you RSVP'd yet?  You're missing out on a really good time!)

Sunday: Cheeseburger Stuffed Potatoes
3 large russet potatoes
1 Tbsp olive oil
1 medium onion, chopped
1/2 lb lean ground beef
1 tsp Worcestershire sauce
1/4 cup tomato paste
3 Tbsp Parmesan cheese
1/2 tsp salt, plus 1/4 tsp
pepper to taste
2 Tbsp unsalted butter
2 Tbsp plain low-fat yogurt
6 slices American cheese
Preheat oven to 450.  Prick potatoes and back until tender.
While potatoes are baking, heat the oil in a deep skillet over medium heat.  Add the onion and cook until slightly translucent, about 10 minutes.  Add the beef, stirring to break it up, and cook about 5 minutes, until browned.
Stir in the Worcestershire sauce, tomato paste, Parmesan cheese, 1/2 tsp salt and pepper to taste.Cook another 5 minutes.
Remove potatoes from oven and set aside until cool enough to handle. Cut them in half lengthwise and carefully scoop out the flesh into a mixing bowl, leaving some behind to keep the shells intact.  Mash potatoes lightly with a fork, then mix in the butter and yogurt and 1/4 tsp salt.  Set aside.
Fill each potato shell with 2 Tbsp hamburger mix, then top with 3 Tbsp of potato mix, mounding slightly.  Top with a slice of American cheese and bake until melted, about 5 minutes.  Serve immediately.

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