Meal Planner Monday

Happy Monday Everyone. Here are six meals for your eating pleasure. Be sure to go to AllYou.com to check out ingredients on sale in your area!

My Recipes

INGREDIENTS

• 1 3/4 cups shelled frozen edamame (10 oz. package)
• 1 tablespoon minced fresh ginger
• 1 teaspoon lemon juice
• 1/4 to 1/2 tsp. salt
• 1 tablespoon minced chives
• 1 tablespoon vegetable oil
• 30 round wonton wrappers (3 1/2 in. diameter)
• Cilantro leaves
• Soy sauce, for serving
• *Serve with White Rice

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INSTRUCTIONS

1. Cook edamame according to package instructions.
2. Reserve 1/2 cup cooking water; drain edamame and set 3/4 cup aside.
3. In a blender, whirl remaining 1 cup edamame with ginger, lemon juice, salt, and about 1/3 to 1/2 cup reserved cooking water.
4. Transfer edamame paste to a bowl, mix with whole edamame and chives.
5. Bring a large, deep pot of salted water to a gentle boil and add vegetable oil.
6. Fill wonton wrappers with 1 tsp. edamame filling and top filling with a cilantro leaf (cover unfilled wrappers with a moist towel). Moisten wrapper edges with water, fold over filling, and press to seal. Boil wontons in batches until they float to surface, 2 minutes. Serve with soy sauce.

My Recipes

INGREDIENTS

• • 1 (16-ounce) package rigatoni or penne pasta
  • 1/4 cup butter
  • 1 medium onion, chopped (about 1 cup)
  • 3 garlic cloves, minced
  • 1 pound collard greens, washed, drained, and chopped
  • 1/4 cup all-purpose flour
  • 1 1/2 cups milk
  • 1 cup shredded mozzarella
  • 1 cup ricotta cheese
  • 2 teaspoons sugar
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon red pepper flakes
  • 1/2 cup grated Parmesan cheese

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INSTRUCTIONS

• 1. Prepare pasta according to directions. Drain and set aside. Preheat oven to 350°. Lightly grease a 13- x 9-inch baking dish.
  2. Heat butter in a Dutch oven over medium-high heat; sauté onion 5 minutes or until just brown. Add garlic, and cook about 1 minute. Reduce heat to medium-low, and add greens; cover and cook 15 to 20 minutes or until greens are tender, stirring occasionally.
  3. Sprinkle greens with flour. Cook uncovered, stirring constantly, 1 minute. Gradually add milk, stirring well. Cook 5 minutes, stirring often, until thickened and smooth. Remove from heat; stir in cooked pasta, mozzarella, and next 5 ingredients. Place into prepared dish, and sprinkle evenly with Parmesan.
  4. Bake at 350° for 15 to 20 minutes.

Food Network

INGREDIENTS

• • 1/4 cup extra-virgin olive oil
  • 1 medium onion, coarsely chopped
  • 2 garlic cloves, peeled and coarsely chopped
  • 1 celery stalk, coarsely chopped
  • 1 carrot, coarsely chopped
  • 1 pound ground chuck beef
  • 1 (28-ounce) can crushed tomatoes
  • 1/4 cup flat-leaf Italian parsley, chopped
  • 8 fresh basil leaves, chopped
  • Salt and freshly ground black pepper
  • 1/4 cup freshly grated Pecorino Romano

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INSTRUCTIONS

• 1. In a large skillet heat the olive oil. When almost smoking, add the onion and garlic and saute over medium heat until the onions become very soft, about 8 minutes. Add the celery and carrot and saute for 5 minutes. Raise heat to high and add the ground beef. Saute, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 10 minutes. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens. Season with salt and pepper. This will take approximately 1/2 hour. Finish bolognese with Pecorino Romano.

My Recipes

INGREDIENTS

• • 1 teaspoon olive oil
  • 1 cup finely chopped onion
  • 1/2 cup finely chopped carrot
  • 1 teaspoon dried oregano
  • 2 garlic cloves, minced
  • 1 cup ketchup, divided
  • 1 1/2 pounds ground beef, extra lean (raw)
  • 1 cup finely crushed fat-free saltine crackers (about 20)
  • 2 tablespoons prepared mustard
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon freshly ground black pepper
  • 2 large eggs
  • Cooking spray

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INSTRUCTIONS

• 1. Preheat oven to 350°.
  2. Heat the olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, chopped carrot, dried oregano, and minced garlic; sauté 2 minutes. Cool.
  3. Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients except cooking spray in a large bowl.
  4. Spoon the meat mixture into 12 muffin cups coated with cooking spray. Top each with 2 teaspoons ketchup. Bake at 350° for 25 minutes or until a thermometer registers 160°. Let stand for 5 minutes.

My Recipes

INGREDIENTS

• • 3 to 4 pound(s) beef chuck roast
  • 1/2 cup(s) brown sugar
  • 1/3 cube(s) tamari sauce
  • 3 tablespoon(s) garlic cloves, crushed
  • 1/2 onion, diced
  • 2 inch fresh ginger root, peeled and grated
  • 2 tablespoon(s) seasoned rice wine vinegar
  • 1 tablespoon(s) sesame oil
  • 2 whole jalapeno, diced, seeded
  • *1 splash fish oil (optional)

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INSTRUCTIONS

• 1. Spray your crock-pot dish and add beef and jalapenos. Combine the rest of the ingredients ina bowl then pour over the roast. Cover, and cook on low for 8-10 hours. Remove from pot and shred beef, add some of the leftover liquid. Serve in warm corn tortillas with slaw.
  2. Recipe for Slaw: 
     • 1 bag(s) shredded coleslaw
     • 1 tablespoon(s) Tamari sauce
     • 2 tablespoon(s) seasoned rice vinegar
     • salt and pepper to taste

Kraft

INGREDIENTS

• • 1 lb. lean ground beef
  • 1 jar (24 oz.) spaghetti sauce
  • 1 to 2/3 cups water
  • 1/4 cup zesty Italian dressing
  • 2 green peppers, chopped
  • 3 cloves garlic, minced
  • 12 oven-ready lasagna noodle, broken into quarters
  • 1 cup Low-Moisture Part-Skim Mozzarella Cheese

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INSTRUCTIONS

1. BROWN meat in large saucepan; drain.
2. ADD next 5 ingredients; mix well. Bring to boil. Stir in noodles; cover.
3. COOK on medium-low heat 10 to 15 min. or until noodles are tender, stirring occasionally. Remove from heat. Sprinkle with cheese; cover. Let stand 5 min. or until cheese is melted.

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This Weeks Grand Total: $66.60...oops! I didn't mean for that total to be the mark of the beast!!