Monday, May 19, 2008

Menu Plan Monday

Well, since I defrosted the chest freezer last week, I'm going to try to use up a few things that are in there. I also found I had a few more boxes of generic Mac & Cheese than I thought - we don't eat it all that often, but it does come in handy when all you have to do is add a can of tuna and some frozen mixed veggies and there's dinner.


Monday: Rogan Josh (CP - reicpe below: marinate and throw into the CP can do the skillet stuff if you have time it makes it taste better but if you don't you don't need to you can also freeze (with the tomato stuff and just dump when thawed I've found.)
Tuesday: Cheesy Tuna Mac (add canned tuna and frozen mixed veggies to packaged Mac & Cheese)
Wednesday: French Onion Soup (I save some of the CP Caramelized Onions for the soup and freeze the rest the rest of the recipe is below the caramelized onion recipe. The sweet onions put off a lot of broth so save it!)
Thurs Turkey Burgers and Baked Potatoes (using some of my major stock of Turkey burgers I found in the freezer!)
Friday: Zuppa Toscana (From Top Secret Recipes, although made lighter)

I might change my mind on Friday since I don't have any kale in the freezer and I'm not sure that I'll want to go to the grocery store for it - but we'll probably need milk by then anyway - we'll see.

For more menu ideas visit I'm an Organizing Junkie: http://orgjunkie.com/2008/05/menu-plan-monday-may-19th.html


* Exported from MasterCook *

Rogan Josh

Recipe By :"Great Curries" by Manisha Kanani
Serving Size : 4 Preparation Time :0:00
Categories : Ethnic Lamb

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb lamb sirloin
3 tbsp lemon juice
1 c plain nonfat yogurt
1 tsp salt
2 Tablespoons Minced Garlic
1 Teaspoon Ground Ginger
4 tbsp oil
1 Tablespoon Curry Powder
1 onion -- finely chopped
1 Tablespoon Garam Masala
2 Bay Leaves, Whole
14 oz can chopped tomato
2 tbsp tomato paste
3 Cups White Rice -- to serve

Trim away any excess fat from the meat and cut into 1 inch cubes. In a
bowl, mix together the lemon juice, yogurt and salt, 1 garlic clove and
the ginger. Add the lamb and leave in the marinade overnight.

Heat the oil in a large frying pan and fry the cumin seeds for 2 minutes
or until they being to sputter. Add the bay leaves and cardamom pods and
fry for another 2 minutes. Add the onion and remaining garlic and fry for
5 minutes. Stir in the ground coriander, cumin and cayenne pepper and fry
for 2 minutes. Add the marinated lamb and cook for 5 minutes, stirring
occasionally. Add the tomatoes, tomato paste and 2/3 cup water. Bring to
a boil then reduce the heat.

Cover and simmer for about 1-1 1/2 hours or until the meat is tender.
Serve with pain rice.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1263 Calories; 55g Fat (39.3%
calories from fat); 48g Protein; 144g Carbohydrate; 9g Dietary Fiber;
127mg Cholesterol; 788mg Sodium. Exchanges: 7 1/2 Grain(Starch); 4 Lean
Meat; 5 Vegetable; 0 Fruit; 1/2 Non-Fat Milk; 8 Fat.

NOTES : The most popular of all lamb dishes, the lamb is
traditionally marinated in yogurt then cooked with spices
and tomatoes which give this dish it's rich, red
appearance.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0



* Exported from MasterCook *

Caramelized Onions-CP (4 pts)

Recipe By :Slow Cooker Cooking, Lora Brody
Serving Size : 6 Preparation Time :0:00
Categories : Cheap Eats Crockpot
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds sweet onions -- cut into 1/4" thick slices
8 tablespoons butter

Place the onions and butter in the insert of the slow cooker, cover, and
cook on low for 12 to 14 hours, until the onions are deep brown and very
soft. It's almost impossible to overcook these; make sure to let the
onions cook until they are mahogany colored.

Yield:
"3 1/2 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 213 Calories; 16g Fat (63.6%
calories from fat); 3g Protein; 18g Carbohydrate; 4g Dietary Fiber; 41mg
Cholesterol; 162mg Sodium. Exchanges: 3 Vegetable; 3 Fat.

NOTES : While this recipe calls for Vidalia onions, you can use
other sweet onions such as Maui, Walla Walla, or
Texas1015s. If you have a large slow cooker, you can
double the onions. It is not necessary to increase the
amount of butter.

Don't blanch at the amount of butter called for here.
When you drain and chill the onions, the onion-flavored
butter will congeal on the surface of the cooking liquid.
Skim it and use it when you saute other vegetables, over
pasta, or in risotto.

3 lbs of onions is about 4-5 onions, 3 to 4 inches in
diameter, peel and cut them into 1/4-1/2" thick slices

Nutr. Assoc. : 0 0



* Exported from MasterCook *

French Onion Soup (4 pts)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups & Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 Lbs onions -- (5 cups) sliced into rings
1/4 C Butter
6 C fat-free Beef Broth
Salt and Pepper
6 french bread slices -- toasted
8 tbsps Grated Parmesan Cheese

Slice onion thin. Brown lightly in butter. Add broth and simmer,
covered for 30 minutes. Season to taste.

To serve: Place soup in bowls, cover with a toasted slice of french bread
sprinkled with parmesan cheese.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 223 Calories; 11g Fat (36.8%
calories from fat); 17g Protein; 24g Carbohydrate; 3g Dietary Fiber; 26mg
Cholesterol; 863mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 1 1/2
Vegetable; 2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0

3 comments:

Sherry said...

I absolutely LOVE French onion soup! I haven't had it in a long time and it sounds so good!

Have a wonderful week,

Sherry

bigbinder said...

That Rogan Josh looks WONDERFUL!! Curries confuse me. Do you use yellow or red? Or just whatever you want?

JJ (Lady Di) said...

I usually use yellow for most everything. I only use the red or green for when I make Thai curries (I find the red is hotter than the green so I go for when I want spicier or not). Course, my red and green are actually pastes and my yellow is a powder. I do have a Rogan Josh curry powder that I got from Penzey's (it just opened up near here yay!) and it is red not yellow and I used it for the first time this go round. It was good, spicy but good. Hubby loved it. Me - it was a bit too spicy but that also could be because I used a can of Rotel instead of plain tomatoes since that's all I had which didn't help the spice level. :(