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Menu Plan Monday Feb 2

Posted by Tamara Wilson in Home and Family on February 2, 2009 | 3 responses

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Ok I wanted to share whats for dinner for the first week of Feb with you. I hope you find some inspiration and create you own or maybe to try some new meals. Last week I made the list but forgot to post it.  I have learned recently that for me it helps to hand write the plan and post it on the fridge so the kids know whats going on.  Starting next week my Menu plan will start including breakfasts.

  • Monday ~ ~Baked Chicken, Noodles and peas
  • Tuesday  ~ Pot stickers, sweet and sour pork, chow mein, egg rolls
  • Wednesday ~  Chicken fajatas beans and rice.
  • Thursday ~  Shepards pie with  ground turkey
  • Friday ~  Seafood Chowder, broiled fish, rice and steamed veggies.
  • Saturday  ~ Steak and Potatoes
  • Sunday ~ Italian Meatball Bean Soup*

Italian Meatball Bean Soup

Ingredients

  • 15oz bag Frozen Meatballs
  • 1 (15 ounce) can garbanzo beans, drained and rinsed
  • 1 (14.5 ounce) can no salt stewed tomatoes, do not drain
  • 1 (14 ounce) can beef broth
  • 1 (9 ounce) package frozen Italian green beans
  • 1 cup fresh mushrooms, sliced
  • 1 1/2 tsp. Italian seasoning
  • 2 cups water

Instructions:

  1. Place the garbanzo beans in a large saucepan. Add the tomatoes, beef broth, green beans, mushrooms and sprinkle all with the Italian seasoning.
  2. Pour in the 2 cups of water.
  3. Place the saucepan over medium high heat and bring the water to a steady boil.
  4. Reduce the heat to low, cover and continue cooking 12 minutes.
  5. Add the meatballs to the sauce pan and cook an addition 8 minutes or until the meatballs are heated through.

With this you can make your own meatballs with this recipe for me its easier to use the frozen one. Either works great for this soup its super yummy with both. I also prefer to Not get my fingers in the meat which is another reason I use the frozen.

Italian Meatballs

Ingredients:

  • 1 egg
  • 1/2 cups soft bread crumbs
  • 2 Tbsp Parmesan cheese
  • 1 Tbsp onion, chopped fine
  • 1 Tbsp fresh parsley, snipped
  • 1/4 tsp. garlic powder
  • 1/8 tsp. cayenne pepper
  • 1/2 pound lean ground beef (or turkey)

Instructions:

  1. Break the egg into a large mixing bowl and beat slightly. Add the bread crumbs, cheese and onion to the egg. Stir slightly to combine.
  2. Sprinkle in the parsley, garlic powder and cayenne pepper being sure to mix well to incorporate.
  3. Place the ground beef into the bowl and mix with your hands until all the ingredients are incorporated throughout the beef.
  4. Roll the meat mixture into meatballs.
  5. Place the oven temperature on 375 degrees and allow the oven to heat up.
  6. Spray a 2 quart casserole dish with a non stick cooking spray.
  7. Place the meatballs into the prepared dish.
  8. Place in the oven for 18 minutes or until the meat is browned completely through.
  9. Drain the fat off completely and set aside.
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3 Responses to “Menu Plan Monday Feb 2”

  1. Marlborogirl says:
    February 3, 2009 at 5:05 am

    I like Italian food , it is my favorite one ,
    here is one more recipe
    “This recipe comes from the Northern Italy areas, from Bologna. One unusual characteristic of this sauce is that there is no garlic in it-but there is a hint of ground nutmeg. Serve over hot, cooked pasta.”
    1. Combine the ham, onions, carrots and celery on a cutting board and chop into very small pieces. In a large skillet melt butter or margarine over medium heat. Add ham mixture and saute, stirring often, for 10 minutes or until lightly browned. Transfer to a heavy large saucepan.
    2. In same skillet heat olive oil and lightly brown beef and pork over medium heat, stirring constantly to break up any lumps. Pour in the wine, increased the heat and boil briskly, still stirring constantly, until almost all of the liquid has evaporated. Add ground meat mixture to ham mixture in saucepan. Stir in the stock and tomato paste. Bring all to a boil over high heat, then reduce the heat and simmer, partially covered, for 45 minutes, stirring occasionally.
    3. Meanwhile, melt remaining 2 tablespoons of butter or margarine over high heat in the original skillet. Add chicken livers and saute for 3 to 4 minutes, or until firm and lightly browned. Remove livers from skillet and dice. Set aside and add to sauce 10 minutes before it is done. A few minutes before serving, stir in the cream and let it heat through. Season sauce with nutmeg, salt and pepper to taste.

  2. Tamara Wilson says:
    February 4, 2009 at 2:12 pm

    That sounds yummy thank you so much for sharing it with me :)

  3. Fiona says:
    February 5, 2009 at 9:30 pm

    The idea is to eat as much soup as you like every day – enough to keep you full up, so you don’t cheat.

    Fionas last blog post..Bad-Credit Credit Cards: Are They Right For You?