Break time over!

I took a long needed break from blogging and super meal planning...I have been flying by the seat of my pants for meals, and its been more costly than ever. So back to normal for us.

Sunday:
Oven Baked Country-Style Ribs
pasta salad
canned baked beans

3 lbs boneless country-style pork ribs
1 medium onion, chopped fine
3 large garlic cloves, minced
olive oil
3/4 cup ketchup
1/3 cup packed brown sugar
1/4 cup balsamic vinegar
1/4 cup Worcestershire sauce
juice of one lemon
1 tablespoon stone ground mustard
1 teaspoon grated horseradish
1/4 teaspoon black pepper

Preheat the oven to 350 degrees. Place the ribs in a lined baking dish.
In a medium saucepan over medium-high heat, add the olive oil. Add the onions and saute until the onions are tender, about 5 minutes. Add garlic, stirring constantly for another minute. Add the remaining ingredients. Turn the heat to medium and let the sauce bubble for an additional 10 minutes. Pour the sauce over the ribs, evenly coating them. Cover the dish tightly with foil. Bake for one hour, then remove the foil and turn the meat over with tongs and cook, uncovered, about 30 minutes longer.

Monday:
Spinach and turkey sausage calzones
salad

2 loaves frozen bread dough or make homemade dough
1 lb. Ricotta
1 lb. shredded Mozzarella cheese
1/4 c. Parmesan cheese
1 lb. frozen thawed chopped spinach, drained well or use fresh, blanched and drained
3 links Italian turkey sausage
Salt and pepper and garlic powder to taste

Let dough rise twice. Remove skin from sausage and brown, into tiny pieces, then cool. Mix cheese, eggs, spices, spinach, and sausage together. Divide dough into 6 pieces. Flour working area - flatten each piece (one at a time) into about 5 inch circles. Fill center of dough with about 1/2 cup of filling, then fold dough over into turnover shape.
Moisten edges with water then press together tightly to seal. Brush with watered egg on top. Bake at 400 degrees for 40 minutes or until browned.

Tuesday:
Salmon burgers
oven baked onion rings
burger fixings: lettuce, tomato, pickles

1 (6 1/2 oz.) can Alaska pink salmon
2 tbsp. mayonnaise
1 egg, beaten
1 tsp. lemon juice
1/4 c. dry bread crumbs
1/4 c. finely chopped onion
1 tsp. parsley flakes
1/8 tsp. garlic salt
Oil

In medium bowl, combine salmon, mayonnaise, egg and lemon juice, bread crumbs, onion, parsley and garlic salt. Mix well. Shape into burgers (mixture will be moist). Heat 1 or 2 tablespoons oil in large skillet. Place burgers in skillet. Cook over medium heat until browned. Turn. Brown other side. Serve on whole wheat buns.

Wednesday:
Turkey chili (or chicken may be used)
cornbread

1 lb. ground turkey breast
1 med. onion, chopped
1 (8 oz.) can tomato paste
1 c. water
3 tbsp. chili powder or to taste
1/4 tsp. freshly ground black pepper
2 cans red beans, rinsed
1 c. tomato catsup, low sodium
Vegetable cooking spray

Brown ground turkey and onion in a skillet coated with cooking spray. Mix remaining ingredients except beans together. In a 3 quart saucepan, combine turkey, onion and sauce. Simmer, covered 20 minutes. Add beans and continue cooking for 45 minutes.

Thursday:
Easy fish tacos
mac and cheese (boxed is fine)

2 lbs Tilapia
2 tsp butter
1 tsp olive oil
whole wheat tortillas
tartar sauce
shredded cabbage

Heat butter and olive oil in pan, cook fish for 3 minutes on each side. Serve in tortillas with tartar sauce and shredded cabbage.

Friday: (A repeat but heavily requested)
Chicken and mushrooms
with sauteed spinach
baked sweet potatoes

Chicken:
2 large boneless skinless chicken breasts diced
8 oz sliced mushrooms
1 tbsp butter
2 tbsp olive oil
1 tbsp soy sauce
1 tbsp Worcestershire sauce
1 clove minced garlic
1/2 cup feta cheese
salt and pepper
fresh chopped parsley
2 cups spinach

Heat butter and 1 tbsp olive oil in non stick pan and saute mushrooms for 4 minutes. Remove from pan, replace with remaining olive oil and diced(salt and peppered) chicken and cook over medium heat until chicken is cooked thru about 7-10 minutes. Add mushrooms and spinach and cook until the spinach is wilted and incorporated, about 2 minutes. Serve with baked sweet potatoes.

Ahh Zach..

I just have to get a little personal here. Zach is always a handful, but last week was Spring Break. I secretly did a little dance of joy last night after he finally fell asleep. YAY SCHOOL! I was so happy to drop him off this morning. It's not that I don't love him, or spending time with him, but god he is a pushy kid. He wheedles and whines and pushes my buttons. And Christ does he have some balls!
Over the weekend, he told me his tooth was a little bit wiggly. I said that was great, and maybe it would fall out in a week or so. He went to his room and ripped it out of his mouth!!! He brought to me and said see..now I don't have to wait. That's my kiddo...deeply intense is he. His tenacity for life is great..but if he was just a little easier to handle. That is my tiny rant. I am headed to the fabric store this morning..details later. :) Evie

Happy Spring...

Well kinda! It snowed quite a bit here, but spring will be springing soon I hope.
I hemmed up Gene's pants on my new sewing machine, and a trip to Sarah's(fabric store) is in order soon. I have got to start working on a baby blanket. However my friend put in a request with her colors and its going to be a tall order, but I know I can do it....with time.
I want to get some good nutrition into our diets as I am trying to drop some pounds and well, gosh darn it we need to eat better!
Here's some healthy meals.

Sunday:
Chicken and mushrooms
with sauteed spinach
baked sweet potatoes

Chicken:
2 large boneless skinless chicken breasts diced
8 oz sliced mushrooms
1 tbsp butter
2 tbsp olive oil
1 tbsp soy sauce
1 tbsp Worcestershire sauce
1 clove minced garlic
1/2 cup feta cheese
salt and pepper
fresh chopped parsley
2 cups spinach

Heat butter and 1 tbsp olive oil in non stick pan and saute mushrooms for 4 minutes. Remove from pan, replace with remaining olive oil and diced(salt and peppered) chicken and cook over medium heat until chicken is cooked thru about 7-10 minutes. Add mushrooms and spinach and cook until the spinach is wilted and incorporated, about 2 minutes. Serve with baked sweet potatoes.

Monday:
Easy black bean soup
with fixings: avocado, tortilla chips, cheddar cheese, sour cream

3 tablespoons olive oil
1 medium onion, chopped
1 tablespoon ground cumin
2-3 cloves garlic
2 (14 1/2 ounce) cans black beans
2 cups chicken broth or vegetable broth
salt and pepper
1 small red onion, chopped fine
1/4 cup cilantro, chopped

Saute onion in olive oil. When onion becomes translucent, add cumin. Cook 30 seconds, then add garlic and cook for another 30 to 60 seconds. Add 1 can black beans and 2 cups vegetable broth. Bring to a simmer, stirring occasionally. Turn off heat. Using a hand blender, blend the ingredients in the pot, or transfer to a blender. Add the second can of beans to the pot along with blended ingredients and bring to a simmer. Serve soup with bowls of red onion and cilantro for garnish.
I add a bit of cilantro to the pot, too. Can be doubled or frozen.

Tuesday:
Chicken burgers
onion rings
coleslaw

1 lb ground chicken
2 tbsp. chopped onion
2 tbsp. chopped parsley
1 egg or egg whites
1/4 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. pepper
3 tbsp. bread crumbs
3 tbsp. water
1 tbsp. olive oil
1 tbsp. butter

Combine all ingredients except oil and butter in a large bowl; mix well. Shape mixture into 3-4 burger size patties. In a large skillet, heat the oil and butter over medium heat. Fry the burgers on each side until cooked to desired doneness.

Wednesday:
Brown rice and turkey chili

1 tablespoon vegetable oil
3/4 lb ground turkey breast
1 large onion, chopped (1 cup)
2 cans diced tomatoes, undrained
1 can chili beans, in sauce undrained
1 can chopped green chilies, drained
1/2 cup water
1 package your favorite chili seasoning
4 cups cooked brown rice (save 2 cups for Thursday)
leftover fixings from Monday

Heat oil in 12 inch skillet over medium heat. Cook turkey and onion in oil, stirring frequently, until turkey is no longer pink; drain. Mix turkey & onion with seasoning, in a slow cooker.
Cover and cook on low heat setting 8-10 hours (or high heat setting 4-5 hours). Stir in rice. Cover and cook on high heat setting about 15 minutes.

Thursday:
Roast chicken with veggies
brown rice

olive oil
salt and pepper
1 lemon
cut up veggies: carrots, celery and potatoes
1 cup chicken broth

Salt and pepper chicken, rub all over with olive oil. Slice lemon and place in the cavity and under the skin of the bird. Place bird in roasting pan, pour in broth and place veggies around bird, roast for about an hour at 400 degrees, or until juices are clear when chicken is pierced. Serve with brown rice.

Friday:
Tilapia in caper wine sauce
egg noodles
steamed broccoli

1 1/2 lbs tilapia
1 tbsp butter
1 tbsp olive oil
1 tbsp capers
3/4 cup white wine
fresh parsley

Heat the butter and olive oil to pan, add fish and cook for 3 minutes on each side. Remove fish and place on cooked butter noodles on platter. Add capers and wine. Mix well and cook for 1 minute. Pour over fish and noodles, top with fresh minced parsley.

So I bombed out yesterday...

Alright so I forgot to post my weekly menu yesterday. So what! You can still make these recipes, or save them for next week.
And now the good news! I got a new sewing machine, and after seeing my friend this weekend, who by the way is a fabulous seamstress, I am motivated to do some sewing of my own. Two close friends are with child and so some baby blankets are due.
Spring is almost here and I am starting my seeds. I can't wait to enjoy some yummy garden produce. Here is your menu for the week:

Sunday:
Hawaiian Chicken
rice
steamed broccoli

Chicken:
One large chicken 3-4lbs cut in half or 4-5 pieces leg quarters
2 cloves finely minced garlic
1 tsp minced ginger(i use the jarred variety)
1/4 cup dark brown sugar
3 T soy sauce
3 T chicken broth
1 T rice wine vinegar
1 tsp toasted sesame oil
2 T frozen pineapple juice concentrate

Generously season the chicken with salt and let rest for 30 minutes. Pulse the remaining ingredients together in a food processor. Strain the mixture, pressing out all the juice, throwing away(or composting)the pulp. Using a paper towel, wipe away any moisture from chicken. Baste with marinade. Cook on hot grill for about 30-40 minutes, basting every 5-10 minutes. Serve in cut pieces on top of rice to absorb any good juice. YUMMMM

Monday:
Quesdaillas for Gene
(Zach and I are going out)

Tuesday:
Chicken Tetrazini

1 purchased roasted chicken
8 oz. dried spaghetti or linguine, broken in half
12 oz. fresh asparagus, trimmed and cut into 1-inch pieces
8 oz. small whole fresh mushrooms
2 medium red and/or yellow sweet peppers, seeded and cut into 1-inch pieces
2 Tbsp. butter
1/4 cup all-purpose flour
1/8 tsp. black pepper
1 14-oz. can chicken broth
3/4 cup milk
1/2 cup shredded Swiss cheese (2 oz.)
1 Tbsp. finely shredded lemon peel
2 slices sourdough bread, cut into cubes (about 1-1/2 cups)
1 Tbsp. olive oil
2 Tbsp. snipped fresh parsley

Preheat oven to 350 degrees F. Remove meat from chicken; discard bones. Cut chicken pieces in chunks to equal 3 cups. Cook spaghetti according to package directions. Add asparagus the last 1 minute of cooking. Drain. Return to pan.
Meanwhile, in large skillet cook mushrooms and sweet peppers in hot butter over medium heat for 8 to 10 minutes or until mushrooms are tender, stirring occasionally. Stir in flour and black pepper until well combined. Add broth and milk all at once. Cook and stir until thickened and bubbly. Add mushroom mixture, chicken pieces, Swiss cheese, and half the lemon peel to pasta mixture. Toss gently to coat. Spoon pasta mixture into a baking dish.In a medium bowl toss together bread cubes, olive oil, and remaining lemon peel. Spread bread cube mixture on pasta mixture. Bake, uncovered, for 15 minutes or until heated through. Let stand for 5 minutes before serving. Sprinkle with parsley before serving.


Wednesday:
Happy St Pats!
Corned Beef and cabbage
we are having a party..so find your own gosh darned recipe...

Thursday:
leftover corned beef hash

1 1/2 cups cubed cooked corned beef
2 cups frozen hash browns(the cubed style)
1 1/2 cups beef broth
1 finely minced small onion
Vegetable oil (for frying)

Saute the onion in a small amount of veggie oil until just softened, add the potatoes and a more oil and cook for about 5 minutes. Add the corned beef and cook for 5 more minutes. Add the beef broth and cook on high until the liquid is absorbed.
Cook until a soft crust forms. Serve hot with scrambled eggs and fresh fruit.

Friday:
Cheese and Spinach roll ups

1 teaspoon olive oil
1/3 to 1/2 cup chopped onion
1-2 cloves garlic, minced
1 14-1/2-oz. can diced tomatoes
2 tablespoons tomato paste
1/2 teaspoon dried basil, crushed
1/4 teaspoon sugar
Dash salt
Dash black pepper
8 dried lasagna noodles
1 10-oz. package frozen chopped spinach, thawed
3/4 cup ricotta cheese
2 ounces shredded part-skim mozzarella cheese (1/2 cup)
2 tablespoons shredded Parmesan cheese
1/2 teaspoon dried basil or Italian seasoning, crushed
1 slightly beaten egg white

Heat oil in a medium saucepan. Cook onion and garlic in hot oil until onion is tender, stirring occasionally. Carefully stir in undrained tomatoes, tomato paste, basil, sugar, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until sauce is desired consistency, stirring occasionally.
Meanwhile, cook pasta according to package directions; drain. Rinse with cold water; drain well.
For filling: Drain thawed spinach well, pressing out excess liquid. In a medium bowl stir together ricotta cheese, mozzarella cheese, Parmesan cheese, and basil. Add spinach and egg white, stirring to combine.
Preheat oven to 350 degree F. To assemble, evenly spread about 1/4 cup filling on each noodle. Roll up from one end. Place two rolls, seam side down. Top each serving with sauce. Bake casseroles, covered, for 25 minutes

Making up for last weekend.

Wow, were we ever busy. Sat: A pancake feed, a trip to the thrift store, a Jump-A-Thon at Zach's school, a lunch out, a support our local schools rally, a babysitter for Zach, and a very late night out for mom and dad. Sunday: waking up really early, big home made breakfast, setting up for a friend's birthday party, going to said party, staying for the after party, dragging a screaming child out of a party, and finally going home to make dinner..whew. I am so glad I have the week to relax before spring break! here is the fabu menu:

Sunday:
Baked BBQ chicken parts
coleslaw
baked beans

2 lbs chicken parts(we are using legs and thighs)
1 diced onion
salt and pepper
1 tsp minced garlic
1 bottle of your fav BBQ sauce

Place chicken in pan, sprinkle with salt and pepper, top with galic and onion and bottle of sauce. Bake at 375 for one hour or largest piece is cooked. Serve with stor bought coleslaw and canned baked beans heated.

Monday:
Teriaki beef and broccoli
ramen noodles

1 1/4 pound boneless beef top round or top sirloin steak, 1 inch thick
2 packages (3 oz size) Oriental-flavored instant ramen noodles, broken
1 1/2 teaspoon cornstarch dissolved in
1/2 cup water
2 tablespoons vegetable oil
1/2 pound broccoli florets
2 medium carrots, thinly sliced

Cut beef steak lengthwise in half, then crosswise into 1/8-inch thick strips. Combine seasoning from ramen noodles with cornstarch mixture in large bowl. Add beef; toss. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until hot. Stir-fry broccoli and carrots 1 minute. Add noodles and 1 1/2 cups water; bring to a boil. Reduce heat; cover and simmer 3 to 5 minutes or until vegetables are tender and most of liquid is absorbed, stirring occasionally. Remove; keep warm. Heat remaining oil in same skillet over medium-high heat until hot. Drain beef, discarding marinade. Stir-fry beef 1 to 2 minutes or until outside surface of beef is no longer pink. Serve over noodles.

Tuesday:
Breaded pork loin
mashed potatoes with gravy
steamed corn

pork:
1 lb. pork tenderloin, cut crosswise into 6 pieces
1/3 c. all-purpose flour
1 tsp. seasoned salt
1/4 tsp. pepper
1 beaten egg
2 tbsp. milk
3/4 c. fine dry bread crumbs
1 tsp. paprika
3 tbsp. oil
Pound pork to 1/4 to 1/8 inch thickness. Cut small slits around edges to prevent curling. Coat meat with a mixture of the 1/3 cup flour, seasoned salt and pepper. Combine egg and milk. Dip cutlets into egg mixture, then into a mixture of crumbs and paprika. In a hot shortening for 2-3 minutes on each side. Serve with hot cooked mashed potatoes and cream gravy with corn.

Wednesday:
Breakfast for dinner

Canned low fat corned beef hash
scrambled eggs
toast
fruit salad

Thursday:
Ricotta and spinach stuffed chicken breasts

1 (10 oz pkg) frozen chopped spinach, thawed, drained, and squeezed dry
2/3 cup part-skim ricotta cheese
1 tbsp. shredded fresh parmigiano-reggiano cheese
1 tsp. grated lemon rind
1/2 tsp. black pepper
1/4 tsp. crushed red pepper
1/4 tsp. salt
2 garlic cloves, minced
4 skinless, boneless chicken breast halves
8 very thin slices prosciutto
cooking spray

Combine first 8 ingredients in a bowl. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket.
Stuff about 1/4 cup spinach mix into each pocket. Carefully wrap each breast, in a single layer, with 2 slices prosciutto. Arrange chicken on a platter. Freeze for 15 minutes. Preheat oven to 400°F. Heat a large skillet over med-high heat, Coat with cooking spray. Add chicken and cook 3 minutes on each side, or until browned.
Bake in baking pan for 9 minutes or until chicken is done.

Friday:
Baked salmon and asparagus
brown rice

1 lb salmon cut into portions
2T balsamic vinegar
4T olive oil
1T minced garlic
1T fresh minced rosemary
1T fresh minced parsley
salt and pepper
4 oz crunbled feta cheese

Preheat oven to 400. Prepare asparagus, by snapping off ends. Place salmon and aspargus in pan. Putting aparagus in piles in between salmon. Salt and pepper both. In a bowl, whisk together vinegar, oil, garlic, rosemary and parsley. Pour over salmon and asparagus. Sprinkle with feta. Bake for 20 minutes or until fish flakes easily with a fork. Serve all with the drippings over rice.

Have a super great week. Evie

A ho hum weeekend..

Nothing exciting to report on, a fairly quiet weekend thus far. I am going to watch the new release Julie/Julia later this evening if I can take control of the TV.
Here is this week's fabu menu. Cheers, Ev

Sunday:
Sauteed Middle Eastern Chicken
rice

3T vegetable oil
salt and pepper(to taste)
1 cup AP flour for dredging
6 boneless skinless chicken breasts
1T minced garlic
1 onion chopped
4 large carrots shredded
1 tsp ground cumin
1/2 cup white wine(or extra broth)
1/2 cup chicken broth
1/2 cup golden raisins(optional)
cilantro or parsley for garnish

Mix salt, pepper and flour. Place in container and dredge chicken in flour. Heat oil in skillet to medium high. Cook chicken for about 4-5 minutes on each side, or until browned. Remove chicken and set aside. Add vegetable to the pan and cook until softened about 5 minutes. Add chicken, broth, raisins, cumin and wine, bring to a boil. Cover, reduce heat to low and cook for about 10 minutes. Serve over hot rice.

Monday:
Taco Salad
You can make this on your own I bet.

Tuesday:
Cheddar Broccoli soup (A labor of love, well worth the effort)
Bread

6 tablespoons unsalted butter
1 small onion, chopped
1/4 cup all-purpose flour
2 cups fat free half-and-half
3 cups chicken broth
2 bay leaves
1/4 teaspoon freshly grated nutmeg
salt and pepper
4 cups broccoli florets (about 1 head)
1 large carrot, diced
2 1/2 cups (about 8 ounces) grated sharp white and yellow cheddar

Melt the butter in a large pot over medium heat. Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, until thickened, about 20 minutes. Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in batches in a blender until smooth. Reserving some of the broccoli for texture. Return to the pot. Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick.

Wednesday:
Leftover night

Thursday:
Scalloped potatoes
with ham and spinach

2 cups milk
4 cups peeled and diced potatoes
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter
1 cup shredded Cheddar cheese
2 tablespoons flour
1 cup diced ham
1 small box chopped spinach defrosted and drained

Measure milk into a 2-quart saucepan. Add potatoes, salt, pepper, and butter. Bring to a boil, reduce heat and simmer until almost tender, about 6 minutes. Remove from heat, add cheese, and stir carefully until just melted. Sprinkle flour over the surface, stir gently then pour into a greased 2-quart casserole. Add in spinach and ham. Top with extra cheese. Bake at 400° for 20 minutes, until browned.

Friday:
Tuna Melts
leftover soup

1 (6 ounce) can tuna, drained and flaked
2 tablespoons mayonnaise
1 pinch salt
1 teaspoon Dijon mustard
2 slices whole wheat bread
2 teaspoons chopped dill pickle
1/4 cup shredded sharp Cheddar cheese

Preheat the oven to 375. Place bread slices in the oven to toast while it preheats.
In a small bowl, mix together the tuna, mayonnaise, salt, mustard and dill pickle until well blended. Remove bread from the oven, and pile the tuna mixture onto one slice. Sprinkle cheese over the other slice of bread.
Bake for 7 minutes in the preheated oven, or until cheese is melted and tuna is heated through. Place the cheese side of the sandwich on top of the tuna side.

and you thought I forgot...

no...just no internets yesterday. It was down. Here is your menu for the week starting with tonight.

Monday:
Baked Tilapia
steamed edamame

4 tablespoons butter
3 cloves garlic, finely minced
dash pepper
dash salt
pinch dried dillweed or parsley
dash paprika
8 tilapia fillets
1 lemon sliced

In saucepan, combine butter, garlic, pepper, salt, dillweed, and paprika. Heat over low heat until butter is melted and starts simmering. Remove from heat. Brush a little of the butter mixture in the bottom of a shallow baking dish (line baking dish with foil, if desired) then place tilapia fillets on the buttered area. Brush top of each tilapia fillet with the seasoned butter mixture. top each one with a lemon slice. Bake at 350° for 12 to 15 minutes, until tilapia flakes easily with a fork. Serve with steamed edamame.

Tuesday:
Greek Style chicken
spinach rice

4 lemons, thinly sliced
4 bone-in chicken breast halves with skin
8 garlic cloves, peeled
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon ground pepper
1 tablespoon mint leaves
1 tablespoon oregano
10 pitted kalamata olives, cut in half
4 ounces feta cheese, crumbled

Arrange rack in center of oven. Heat oven to 350F. Layer lemon slices on the bottom of a baking dish. Loosen skin on breasts. Mince garlic. Lift the skin from breast and place garlic between skin and breast. Drizzle olive oil and lemon juice over chicken breasts. Sprinkle with salt and pepper and remaining herbs. Sprinkle olives over chicken. Bake 45 minutes, until juices run clear. Remove from oven and sprinkle with feta. Bake 5 minutes more.

Rice:
olive oil
1 cup chopped onion
2 cloves garlic, minced
1 1/4 cup long-grain white rice
2 cups chicken broth
1/2 cup dry white wine
1 10-ounce package fresh baby spinach
1/2 cup chopped red pepper
1/2 cup crumbled feta cheese
salt and pepper

Heat 1/4 cup oil in heavy large pot over medium-high heat. Add onion and garlic and sauté until soft, about 5 minutes. Add rice and stir until rice is translucent, about 2 minutes. Stir in broth and wine and bring to a boil. Reduce heat to low, cover and cook 20 minutes. Uncover and remove from heat. Meanwhile, heat 2 Tablespoons olive oil in large sauté pan. Add spinach and cook over medium heat until just wilted, about 4 minutes. Add spinach to rice. Using same pan, sauté peppers in remaining 1 Tablespoon oil until crisp tender. Add peppers, as well as feta cheese, to rice and spinach. Season with salt and pepper and serve.


Wednesday:
Easy Crockpot chili

2 cans kidney beans, drained
2 cans diced tomatoes
1 can tomato sauce
2 lbs. ground beef, browned and drained
2 med. onions, coarsely chopped
1 green pepper, coarsely chopped
1 1/2 tbsp. salt
1 tsp. pepper
1 T chili powder
1 or 2 cloves garlic, crushed
2 tsp. cumin

Place in crock pot and cook 6-8 hours on low. Serve with some corn muffins if desired.

Thursday:
Falafel
yogurt sauce

1 (15 ounce) can chickpeas (garbanzo beans) drained
1 onion, chopped
1/2 cup fresh parsley
2 cloves garlic, chopped
1 egg
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 dash pepper
1 pinch cayenne pepper
1 teaspoon lemon juice
1 teaspoon baking powder
1 tablespoon olive oil
1 cup dry bread crumbs
oil for frying

In a large bowl mash chickpeas until thick and pasty; don't use a blender, as the consistency will be too thin. In a blender, process onion, parsley and garlic until smooth. Stir into mashed chickpeas.
In a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. Form 8 balls and then flatten into patties.
Heat 1 inch of oil in a large skillet over medium-high heat. Fry patties in hot oil until brown on both sides.
Sauce:
1 (6 ounce) container plain yogurt
1/2 cucumber - peeled, seeded, and finely chopped
1 teaspoon dried dill weed
salt and pepper to taste
1 tablespoon mayonnaise

In a small bowl combine yogurt, cucumber, dill, salt, pepper and mayonnaise. Chill for at least 30 minutes.

Friday:
(It is Lent for those of you who aren't religious, and we are not but we usally observe it anyways, my husband grew up catholic, plus we just love fish.)
Cheesy Tuna noodle casserole with peas

1 bag of Egg Wide noodles
2 cans mushroom soup (I found a good organic brand)
1 bag OG frozen peas
2 cans drained tuna
1/2 cup mayonaise
1/2 cup of milk
2 cups shredded cheddar cheese
1 TBS lemon juice

Preheat oven to 375
Put Egg noodles on to boil as directed on back of package. While noodles cook mix together, Mushroom soup, peas, tuna, mayo and milk. Once noodle have cooked drain and put them into a casserole dish.Add your sauce to noodles and mix well. Top with shredded cheddar cheese and put into the oven for about 8-10 mins until cheese has melted.
Have a super week. Hearts Evie