Weekly Dinner Menu

This is going to be a pretty scaled back week. New job, new hours and a rotating shift will all make having dinner together pretty much impossible this week. But here are some ideas for the week:

Spicy Gravy Biscuits - Pioneer brand biscuit gravy package, canned/homemade biscuits and I'm using vegetarian sausage-like crumbles. Prepare biscuits as recipe directs. Warm crumbles with a bit of olive oil in the skill. Then mix gravy package and water and add to skillet and simmer till thicken. Serve over warm biscuits. 1/2 cup of this gravy is only 10g carbs and two biscuits are 52g. So not too bad. May add eggs on the side.


Bean and Cheese Quesadillas with Side Salad - made with black beans and mozzarella cheese

Dinner Loaf, Mashed Potatoes & Cauliflower and Veggie of Kid's Choice (probably green beans)

Pasta e Fagioli (sounds great right?) - basically pasta and beans

Ingredients
1/4 cup olive oil
2 large cloves garlic, minced
1/8 teaspoon hot red pepper flakes
3 peeled plum tomatoes, crushed, from a can
1/2 teaspoon salt
2 1/2 to 3 cups cooked cannelloni beans, cooking water reserved
1 pound cooked ditalini pasta, cooking water reserved

Directions
In a 3-quart saucepan, combine the oil, garlic, and hot pepper flakes over medium-low heat. As soon as the garlic begins to color, add the tomatoes and salt. With a wooden spoon, break up the larger pieces of tomato. Increase the heat slightly and sizzle for about 5 minutes. Stir in the cooked beans and enough bean water to cover. Bring to a boil, stirring frequently. Lower the heat and simmer gently for 5 minutes. Stir in the cooked pasta and simmer gently over medium heat for 2 minutes. Add reserved pasta water if necessary.

Soup and Sandwiches - a very easy meal - different soups and we all make our own sandwiches


Extra recipe:

Scandinavian Vegetable Stew (makes 4 servings) - sounds very much like a chowder

Ingredients
8-10 small red potatoes (3c), quartered
2 c baby carrots
3 tbsp butter
3 med green onions (1/3c), sliced
3 tbsp flour
2 c milk
1/2 c frozen peas
3/4 tsp salt
1/8 tsp pepper
2 tbsp fresh dill weed (or 1/2 tsp dried)
1 hard boiled egg, chopped

Directions:
Boil potatoes and carrots till tender and drain. Removed from pot and set aside.
Melt butter in pot and add onion and cook 2 minutes. Stir in flour, gradually add milk. Stir constantly till mix thickens and boils. Then add potato and carrots back in pot and season to taste. Cook 5-6 mins. Stir in dill weed about 2 mins before serving. Add chopped egg over individual servings.

310 Calories, 13 g fat, 85 mg Cholesterol, 610 mg sodium, 39 g carbs, 5 g fiber and 10 g protein.