Plan for the Week

Only three meals for this week since the Holiday festivities are starting. These three are some of our favorites. Enjoy.

1)Smoked Gouda Mac and Cheese - Cooking Light

2 cups elbow pasta
1 tbl butter
1/4 cup fat-free milk
2 tbl flour
1 tsp bottled minced garlic
1/2 tsp salt
1/4 tsp black pepper
1/2 cup shredded smoked Gouda cheese
1/3 cup grated fresh parmesan cheese
5 cups chopped bagged pre-washed fresh spinach

Cook pasta according to the package
While pasta cooks, melt butter in a large saucepan over medium heat. Add onions and garlic; cook 1 minute. Add flour, and cook 1 minute, stirring constantly. Gradually add milk, salt, and pepper, stirring constantly with a whisk until blended. Bring to a boil; cook until thick (about 2 minutes). I add some red pepper flakes.
Add cheeses; stir until melted.

Add fresh spinach and pasta to cheese sauce, stirring until blended.

(The cooking light recipe adds bread crumbs and bakes in the oven. I found this not to be necessary and just added time. Brian and I enjoy this right off the stove.)


2. Mustard Parm Chicken

2 boneless skinless chicken breasts
1/2 stick of butter
1-2 cloves of fresh garlic
1/2 Tbl dry mustard
A few shakes of worchestire sauce
1/2 cup bread crumbs
1/2 cup grated parmesan cheese

Preheat oven to 350 degrees
Melt butter in frying pan and add garlic, dry mustard and worchestire sauce. Bring to a simmer.

In a bowl combine bread crumbs with parmesan cheese.

Coat the chicken in the butter sauce and roll in the dry mixture. Place in baking pan and pur any remaining butter over the chicken. Bake for 30-40 minutes in a covered dish - check chicken.

Serve with steamed broccoli and rice pilaf (trader joes). Start rice when you put the chicken in the oven.


3. Mexican Lasagna (derived from Rachel Ray)

1 lb ground turkey meat (or beef)
taco seasoning package (I like Lawry's)
1 14 oz can of stewed tomatoes
1 can black beans, drained
1 cup canned corn
4 spinach flour tortillas
2 cups shredded cheddar cheese or Mexican cheese blend

Preheat oven to 425 degrees

Cook turkey on stove and follow instructions on taco seasoning package.
Once done, add tomatoes, black beans and corn. Heat for another 2 to 3 minutes. Season with salt.

Use 8x8 baking dish, spray with cooking spray. Cut tortillas into even squares (like lasagna noodles). Start layering. Tortillas first, then meat mixture, then cheese. Repeat.
Bake for 12-15 minutes until cheese is brown.

Add hot sauce if you like.