Menu for next week.

I love to cook, but I really love to cook when the weather is cool. Here is my menu for next week, I think its pretty low key and user friendly. This week I have included a shopping list to make it easier to plan ahead. Enjoy! Evie
Sunday:
Pork Ribs and Sauerkraut
mashed potatoes
1 lb. sauerkraut well drained
3/4 onion diced
1-1/4 cups canned stewed tomatoes
3-1/2 Tbs. brown sugar packed
1-2 lbs. country style pork ribs

Layer ingredients into crockpot. Cook on low 6-8 hours.
Serve with mashed potatoes.


Monday
Peas and Pasta with Cheese
2 ounces Gorgonzola or blue cheese mashed
2 tsp. unsalted butter softened
1/4 cup shredded mozzarella cheese
1/4 cup Swiss cheese
1 Tbs. virgin olive oil
2 Tbs. sun dried tomatoes chopped
2 cups frozen peas
1 lb. small shell pasta
1 Tbs. parsley, chopped

Combine Gorgonzola cheese and butter in a heavy saucepan over very low heat, stirring until cheese and butter are melted. Combine next 4 ingredients in a bowl and set aside.
Place peas in a saucepan and bring just to a boil. Drain. Cook pasta in boiling water 8 minutes or until al dente. Drain thoroughly and transfer to a serving bowl. Toss with remaining ingredients and salt and pepper to taste.

Tuesday
Pork and pepper quesadillas
Leftover pork
green, red or yellow peppers(1-1 1/2 depending on pepper size)
grilled onions made from one sliced onion(make two and save one for later)
mexican blend cheese
6 inch flour tortillas
Olive oil

Slice onion and grill in sauce pan with some olive oil until soft and caramelized.
Slice peppers and saute for 2 minutes. Shred leftover pork. Heat pan to medium, lightly oil pan with olive oil. Place one tortilla in pan, sprinkle lightly with cheese then layer with pork, peppers and onions. Sprinkle with more cheese and cover with another tortilla. Flip over after the cheese has began to melt, and tortilla is browned. Cut into wedges and serve with sour cream and salsa for dipping. Heat up canned refried beans for a yummy side.

Wednesday
Chicken Breasts stuffed with Parmesan
leftover mashed potatoes
steamed carrots

1 cup fresh parsley chopped
1/4 cup plain breadcumbs
1/2 cup Parmesan cheese
Zest of one lemon
Course salt and pepper
4-5 bone-in chicken breast halves(3 lbs)Reserving one for later
Olive oil

Line a baking pan with non-stick foil or parchment. Mix parsley, zest, breadcrumbs, cheese and a generous sprinkle of salt and pepper. Loosen the skin of the chicken, tuck some of the mixture under the skin of each breast piece. Drizzle olive oil over all the pieces Bake at 450 degrees until skin is crispy and chicken is cooked, 30 minutes or so. Sevrve with leftover mashed potatoes and steamed carrots.

Thursday
Ravioli Baked with spinach
5 cups canned or homemade spaghetti sauce
2 pounds frozen ravioli
2 cups mozzarella
1/2 grated parmesan
1 bunch spinach or one box frozen(deftosted and drained)
green salad

Cook ravioli in boiling water for 2-3 minutes, drain. Toss with sauce, place in large casserole dish, layering with spinach and cheese, reserving lots of cheese for the top. Bake at 425 for 20 minutes or until cheese is golden. Serve with a green salad.

Friday
White Chicken Chili
Saute:
½ Tablespoon olive oil
1 medium onion chopped
2-3 cloves of garlic
Add:
leftover cooked cubed chicken
1 can Northern white beans
1 c chicken broth
½ c salsa
Heat thoroughly. Serve with grated cheese, salsa, sour cream, onion and crushed tortilla chips.

Saturday
Greek Style turkey burgers

Prepared tzatziki sauce
1 1/2 lbs ground turkey
1/2 small onion minced
1/4 cup chopped fresh parsley
1 tsp dried oregano
1/2 cup crumbled feta
coarse salt and pepper
4 pita pocket bread rounds
2 medium tomatoes(sliced)
grilled onions(from earlier in the week)
cucumber peeled and sliced
Oven baked fries

Heat oven and cook fries according to package directions.
Combine turkey, onion, parsley, oregano, feta and salt and pepper. Make about 16 small patties, no more than 3/4 inch thick. Cook 3-5 minutes each side over medium heat.
Heat grilled onions. Serve burgers in pita bread with tzatziki sauce, cukes, onions and tomatoes. Round out your plate with fries.

Shopping list:
1-2lbs country style pork ribs
4-5 bone-in chicken breasts
1 1/2lbs ground turkey
1 bag of potatoes
4 onions
sun dried tomatoes
frozen peas
1-2 peppers(green red or yellow, your choice)
2 bunches parsley
carrots
3 tomatoes(one for salad)
1 cucumber (1/2 for salad and 1/2 for sat.)
1 lemon
garlic
1 bunch spinach(or one box frozen)
salad mix
1 lb sauerkraut
2 cans stewed tomatoes
brown sugar
1 lb shell pasta
6-inch flour tortillas
breadcrumbs
2 jars spaghetti sauce
2 lbs frozen ravioli
1 can Northern beans
chicken broth
1 jar salsa
sour cream tortilla chips
pita bread
1 can refried beans
1 package frozen fries
2 oz gorgonzola or blue cheese
butter
3 cups shredded mozzarella cheese
1/4 cup swiss cheese
8 oz Mexican blend cheese
8 oz feta cheese
1 cup of real shredded Parmesan cheese
olive oil