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Wednesday, April 24, 2013

Weekly Menu 4/27+

Saturday

turkey burgers
sweet potato fries
fruit
Sunday

grilled chicken
broccoli
Monday

italian sausage subs
zucchini fries
cantaloupe
Tuesday

crock pot roast
potatoes
green beans
Wednesday

hot dog tater tot casserole
cupcakes
Thursday

baked chicken
baked potatoes
broccoli
Friday

tacos
salad
strawberries in vanilla yogurt



Saturday
--This recipe is great to double and put extras in the freezer.  Form extra patties on the end of a 4-5” strip of waxed paper.  Fold over the paper and then stack all the extras in a freezer bag. 
--Add extra kosher salt to your fries before baking them. 

Turkey Burgers(Taste of Home)
3/4 cup chopped sweet onion
2 teaspoons butter
1 cup sliced fresh mushrooms
1 medium carrot, grated
1/4 cup dry red wine or Progresso ® Chicken Broth
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound lean ground turkey (or beef)
1/2 cup barbecue sauce, divided
In a large nonstick skillet, saute onion in butter for 3 minutes. Add mushrooms and carrot; cook and stir for 3 minutes. Add the wine, salt and pepper; simmer for 2-3 minutes or until liquid is evaporated.
Transfer to a large bowl; cool slightly. Crumble turkey over mixture and mix well. Shape into four patties. Cover and refrigerate for at least 1 hour.  (if you are in a rush, you can skip this step)  Grill patties, uncovered, over medium heat or broil 4 in. from the heat for 8-10 minutes on each side or until a meat thermometer reads 165° and juices run clear, brushing occasionally with 1/4 cup barbecue sauce.

Sweet Potato Fries
Fruit
Sunday
Grilled Chicken
Broccoli

Monday
Italian Meatball Subs
Sweet Italian turkey sausage
½  jar spaghetti sauce
Mozzarella cheese
Hoagie rolls, plus at least one extra because someone will want just a little bit more
Drizzle olive oil on a rimmed baking sheet, remove sausage from casing (or buy bulk), and shape into small balls.  Be sure to roll around in the oil on the pan, presumably so it will brown.  Mine did not brown, but they were delicious.  Bake at 375 for 15 min or until juices run clear.  Meanwhile warm sauce and prepare bread with butter and mozzarella cheese. Broil bread for a few minutes until bubbly or you can’t stand it for fear it will burst into flames.  I lasted about 4 minutes.  Top with warm sauce and serve. 

Zucchini Fries
2-3 zucchini cut into matchstick sized pieces
1-2 T olive oil
2T parmesan cheese
¼ c Panko
1T butter, melted
¼ tsp salt
Toss all ingredients together and spread on rimmed baking sheet.  Bake 15-20 min in a 375 degree oven. 

Cantaloupe
Tuesday
Italian Roast
Place roast in crockpot with one medium onion chopped into wedges.  Pour 12oz beer over top, sprinkle Good Season’s Italian dressing mix over meat.  Cook all day. 
Mashed Potatoes
Italian Green Beans (the flat ones)

Wednesday
 Since today is J’s birthday, I’ll list his favorite
Hot Dog Tater Tot Casserole

Tater Tot Hot Dog Casserole (Cooks.com)
6 hot dogs, diagonally cut into 1/2-inch thick
1 (16 oz can) baked beans
1 (11 oz can) Mexicorn, drained (or frozen corn)
1 cup salsa
1 cup shredded cheddar cheese
3 cups frozen tater-tots, (from a 32 oz pkg.)
Preheat oven to 400°F.
Coat a 2-quart baking dish w/ cooking spray. In baking dish, combine hot dogs, beans, Mexicorn, salsa and 1/2 cup cheddar cheese. Top with tater-tops in single layer.

Bake for 30 minutes. Sprinkle with remaining cheese. Bake until hot and bubbly and cheese is melted, 3-5 minutes.

Cupcakes (because a whole cake can be too complicated; really he just doesn’t like the excess icing)

Thursday
Baked Chicken
Baked Potatoes
Broccoli
Friday
Tacos
Salad fixins
Strawberries in vanilla yogurt


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