Meal Planner Monday, er....on Tuesday!!

   Hey Everybody, I feel so bad that I didn't post anything for you on Monday! I was pigging out o picnic food and watching a spectacular back yard fireworks show. I feel bad because, in my head, I imagine you're all starving when I don't post it on time, but that's rather egotistical of me isn't it? Are you eating cold spaghetti? Just kidding.

So instead of my normal break down of cost I'm going to give you the six meals and the recipes. Just pretend that the grand total is somewhere between $50 and $80!


OH! Also I'd like to thank Carmen over at RoCa and Company for nominating me for a lovely blog award! You've got to check her blog out! She has some really yummy recipes and some really cute sewing ideas!! Anyway, this is my third nomination and I'm afraid if I tell you anymore about myself you might never come back! But I will give you Three things you might not have known about me.

1. Right now I'm typing this with one hand while holding a baby and a two year old! (I have a very long lap!)

2. When I'm not happy, I whine alot. I think when I whine (only me, not my kids) that it releases Endorphins, so I whine to Chris as much as I can and it makes me feel better!

3. Sometimes I discreetly smell my underarms. You know what I mean. I'll yawn and give the old pits a little sniff. It's a very unlady-like habit... I know!

Okay here are your meals!!

Pasta with Roasted Cauliflower and Ham

Yunhee Kimenlarge

Rating (12):By: Charles Pierce

Satisfy your family's appetite with dinners for 10 bucks or less.

• 4 SERVINGS
• 
• PREP 20 MIN
• 
• COOK 20 MIN

INGREDIENTS:

• 1 head cauliflower (about 2½ pounds), cored and cut into 1-inch pieces
• 3 tablespoons vegetable oil
• Salt and pepper
• 4 tablespoons butter
• 1/2 cup loosely packed fresh sage leaves, coarsely chopped
• 1 pound penne pasta
• 1/3 pound sliced boiled ham, cut into ribbons

DIRECTIONS:

1. Preheat the oven to 400°. Spread the cauliflower on a baking sheet, drizzle with the oil and toss; season with salt and pepper. Bake until browned, about 20 minutes.
2. Meanwhile, in a small, heavy saucepan, melt the butter over medium-high heat. Cook, without stirring, until the butter is golden brown, about 6 minutes. Stir in the sage and remove from the heat.

In a large pot of boiling, salted water, cook the pasta until al dente. Reserve 1/2 cup of the cooking water, drain and return the pasta to the pot. Stir in the ham, cauliflower and reserved pasta cooking water. Stir in the sage butter and season with salt and pepper.

Turkey Turnovers

Kana Okadaenlarge

By: Carol Guthrie Dovell

Satisfy your family's appetite with dinners for 10 bucks or less.

• 4 SERVINGS
• 
• PREP 20 MIN
• 
• COOK 15 MIN

INGREDIENTS:

• 4 turkey cutlets (1 pound total)
• Salt and pepper
• 4 tablespoons soft herb cheese,such as Boursin
• 2 cups loosely packed spinach leaves
• 1 1/2 tablespoons extra-virgin olive oil
• One 14.5-ounce can diced tomatoes
• 1 teaspoon fennel seeds, chopped

DIRECTIONS:

1. Pound the turkey cutlets 1/4 inch thick and season with salt and pepper. Spoon 1 tablespoon cheese in the center of each cutlet and top with the spinach. Fold the cutlets in half and close with a toothpick.

In a large skillet, heat the olive oil over medium-high heat. Add the cutlets and cook until browned, about 2 minutes per side. Add the tomatoes with their juice and the fennel seeds; bring to a boil. Lower the heat, cover and simmer until the turkey is cooked through, about 10 minutes.

Sausage Crêpesadillas

Dan Robertsenlarge

By: Katie Barreira

• 4 SERVINGS
• 
• PREP 10 MIN
• 
• COOK 20 MIN

INGREDIENTS:

• 1 1/2 cups whole milk
• 2 large eggs
• 3/4 cup flour
• 1/8 teaspoon salt
• 12 ounces sweet Italian sausage, casings discarded
• 2 tablespoons butter
• 1/2 red onion, thinly sliced
• 1/2 cup shredded Mexican cheese blend
• 1/2 cup packed cilantro leaves
• 1/2 cup prepared tomato salsa

DIRECTIONS:

1. Preheat the oven to 375°. Line a baking sheet with parchment paper. Using a blender, mix the milk, eggs, flour and salt for 1 minute.
2. In a large nonstick skillet, cook the sausage over medium-high heat; transfer to a bowl. Add 2 teaspoons butter and the onion to the skillet and cook until softened; transfer to the bowl. Wipe out the skillet.
3. In the skillet, heat 1/2 teaspoon butter over medium heat. Pour 1/3 cup batter into the pan, swirling, and cook until golden. Flip and cook for 1 minute more. Transfer to the prepared baking sheet. Repeat with the remaining butter and batter to make a total of 8 crêpes.
4. Divide the cheese, sausage-onion mixture, cilantro and salsa among 4 of the crêpes. Top with the remaining crêpes and bake until the cheese has melted, about 5 minutes. Cut into quarters.

Coconut Mango Chicken with Black Beans

Kate Searsenlarge

By: Susan H. Gordon

• 4 SERVINGS
• 
• PREP 15 MIN
• 
• COOK 15 MIN

INGREDIENTS:

• 1 tablespoon vegetable oil
• 1 pound boneless chicken breast, cut into strips
• 2 teaspoons ground coriander
• 1/2 cup chicken broth
• 1 cup coconut milk
• 1 mango, peeled and cut into 1/2 inch pieces
• Salt and pepper
• Two 15-ounce cans black beans, rinsed
• 2 tablespoons fresh lime juice
• 1/4 cup chopped mint

DIRECTIONS:

1. In a large skillet, heat the oil over high heat. Add the chicken and cook, turning once, until browned, about 3 minutes. Add the coriander, and stir for about 30 seconds. Add the chicken broth, lower the heat and simmer for 3 minutes, scraping up any browned bits; transfer to a plate. Add the coconut milk to the skillet, increase the heat and boil to reduce by half, about 4 minutes. Stir in the mango and cook until warmed through. Return the chicken to the skillet, toss and remove from the heat; season with salt and pepper.
2. Meanwhile, in a medium saucepan, simmer the black beans over low heat. Stir in the lime juice and 3 tablespoons mint.

Divide the beans among 4 plates. Top with the chicken and remaining mint.

Spicy Beef Pitzas

Kate Searsenlarge

By: Susan H. Gordon

• 4 SERVINGS
• 
• PREP 15 MIN
• 
• COOK 20 MIN

INGREDIENTS:

• 1 cup plain whole milk yogurt
• 3 cloves garlic, finely chopped
• Salt and pepper
• 1 tablespoon extra-virgin olive oil
• 1 red bell pepper, chopped
• 1/2 onion, chopped
• 1 1/2 teaspoons finely chopped habanero chile
• 1 teaspoon ground cumin
• 1 pound ground beef
• 4 pitas

DIRECTIONS:

1. Preheat the oven to 500°. In a small bowl, combine the yogurt and two-thirds of the garlic; season with salt and pepper.
2. In a large skillet, heat the olive oil over medium heat. Add the bell pepper and onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the remaining garlic, the habanero chile and cumin; cook until fragrant, about 30 seconds. Add the beef and cook, breaking up with a spoon, until no longer pink, about 5 minutes; season with salt and pepper.

On a baking sheet, top each pita with a quarter of the beef mixture and bake until crisp, about 8 minutes. Serve with the garlic yogurt.

Lemon Olive Chicken with Couscous

Ngoc Minh Ngoenlarge

By: Susan H. Gordon

• 4 SERVINGS
• 
• PREP 10 MIN
• 
• COOK 1 HR

INGREDIENTS:

• 3 tablespoons extra-virgin olive oil
• 2-1/2 pounds chicken thighs and drumsticks, skin removed
• 1 onion, chopped
• 1 clove garlic, finely chopped
• 1 cup chicken broth
• 2 lemons, quartered
• 1 cup drained Spanish green olives, rinsed and halved lengthwise
• 1 sprig thyme
• Salt and pepper
• One 10-ounce box (1-1/2 cups) couscous

Extra! Extra!

Shred leftover chicken, mix with mayonnaise and serve in a pita pocket.

DIRECTIONS:

1. In a large, deep skillet, heat 2 tablespoons olive oil over medium heat. Add the chicken and cook, turning occasionally with tongs, until golden-brown, 6 to 8 minutes. Transfer to a plate and set aside.
2. In the same skillet, add the onion and cook over medium heat, stirring, until softened, about 3 minutes. Add the garlic and stir for about 1 minute. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Return the chicken to the pan and add the lemons, olives and thyme. Season lightly with salt and pepper. Bring to a simmer, cover and cook over low heat until the chicken is falling off the bone, about 50 minutes.
3. About 10 minutes before the chicken is done, in a small, heavy saucepan, bring 1 1/4 cups water to a boil. Sir in the remaining 1 tablespoon olive oil and the couscous; remove from the heat, cover and let stand for 3 minutes. Divide the couscous among 4 plates and top with 2 to 3 chicken pieces and some sauce.
   
   
   
   
   See you tomorrow!!