Sunday, January 27, 2008

Menu Plan for this week

We're still trying to mostly eat out of the pantry this week.

Monday: Buffalo Chicken Wraps with Mrs. T's Pierogies (using leftover buffalo chicken chunks: going to chop smaller, mix with some wing sauce since the Shake & Bake stuff wasn't all that, put in a tortilla with some salad mix [on sale this week], some carrots and celery and blue cheese dressing and bake the pierogies)

Tues: Rice with beef - I pulled some unlabeled cooked rice from the freezer. Not sure what actual flavor this rice is, but it should be fine with some cooked ground beef added to it, if not I'll add some beans to it instead. :) Either way, we'll live. Salad on the side.

Wed: Spicy "Chicken" (Bean for us) Tortilla Soup - recipe posted earlier

Thurs: Mediterranean Baked Lima Beans (from Veganomicon)

Fri: Southwest Stuffed Turkey Burgers (my sister gave us a few of these made from turkey when she gave us a bunch of frozen foods when we were really low on money: it's from the Kraft foods Magazine. They were so good, we're making more and will be freezing our own this time. (edited to add the recipe since I can't find it on their website anymore)

Southwest Stuffed Burgers

Not all smart burgers are the same. Ours has a taco-flavored filling sandwiched right in between the two patties

1 1/2 lb extra lean ground beef or lean ground turkey
1/4 cup Kraft Light Mayonnaise, divided
1 pkg (1 1/4 oz) Taco Bell Home Originals Taco Seasoning Mix
1/2 cup Kraft Natural 2% Milk Reduced Fat Colby & Monterey Jack Cheese Crumbles
1/4 cup Taco Bell Home Orginals Salsa, divided
6 Lettuce Leaves
6 slices tomato
6 whole wheat hamburger buns, split

Preheat greased grill to medium-high heat. Mix meat, 3 Tbsp of the mayo and the seasoning mix; shape into 12 thin patties. Combine cheese and 2 Tbsp of the salsa; spoon over 6 of the patties. Cover each with one of the remaining patties; pinch edges together to seal.

Grill 7 minutes on each side or until cooked through (160 F) Meanwhile, combine remaining 2 Tbsp salsa and remaining 1 Tbsp mayo.

Place lettuce, tomatoes, and burgers on bottom halves of buns; top with salsa mixture. Cover with tops of buns.

Makes 6 servings, 1 burger each.

Extra lean ground beef: cal 340, fat 13 g (sat 4.5g), chol 75 mg, sod 830 mg, carb 26 g, fib 2g, sugars 2 g, prot 30g
93% lean ground turkey: cal 360, fat 17g (sat 5g) chol 95 mg, sod 870mg, carb 26g, fib 2 g, sugar 2g, prot 28g

Make ahead: Stuffed patties can be covered and refrigereated up to 4 hours before

[EDITED TO ALSO ADD: I'm joinig I'm an Organizing Junkie's Menu Plan Monday after reading it for ages!!!! Go check out some other great menu ideas, theres usually over 200 other people participating!]


kelly said...

have a great week!

Mommychicky said...

The turkey burgers sound really tasty.

Thanks for sharing and have a great week.

My menu is up here.

Stephanie said...

I found the Kraft Food and Family magazine archives. I hope this helps you.