Monday, August 3 through Sunday August 9

Monday, August 3

Very Veggie Soup

Ingredients:
1 medium zucchini, chopped
1 c chopped fresh mushrooms
1 small onion, chopped
4 garlic cloves, minced
1 tsp canola oil
1 carton (32 oz) chicken broth
2 cans (14.5 oz each) diced tomatoes with basil, oregano, and garlic, undrained
1 pkg (16 oz) frozen chopped broccoli, thawed
2 medium carrots, shredded
1 c meatless spaghetti sauce
1 tsp Italian seasoning
1 tsp adobo seasoning
1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
Parmesan cheese, fro serving

Directions:
1. In a Dutch oven, sauté the zucchini, mushrooms, onion and garlic in oil until tender. Add the broth, tomatoes, broccoli, carrots, spaghetti sauce and seasonings.
2. Bring to a boil. Reduce heat; cover and simmer 10-15 minutes or until vegetables are tender. Stir in spinach; heat through. Garnish each serving with cheese.


Tuesday, August 4

Chili (Gluten Free)

I never liked Chili until I started using this recipe. We like it over baked potatoes with a little (or a lot) sour cream on top.

Ingredients:
1 lb ground beef
1 medium onion
1 garlic clove, pressed
1 can (16 oz) chili beans in sauce, undrained
1 can (14.5 oz) petite diced tomatoes, undrained
1 1/2 c water
1 can (6 oz) tomato paste
1 pkt (1.48 oz) chili seasoning mix

Directions:
1. Chop onions. Place onions, beef and pressed garlic in skillet. Cook over medium-high heat 15-18 minutes or until beef is no longer pink, breaking into crumbles.
2. Add additional ingredients and bring to a simmer over medium heat. Spoon chili into bowls and top with desired toppings, such as shredded cheese, sliced green onions or sour cream, if desired.

Wednesday, August 5
Quinoa and Two Bean Salad (Gluten Free)

Quinoa (pronounced Keen-wha) is a grain that is gluten-free. You can find it at Cub in the natural section, but Trader Joe’s has it cheaper. It can also be made to eat for breakfast like oatmeal or used instead of pasta or rice. Baba calls it birdseed.

Ingredients:
1 1/2 c frozen cut green beans
1 1/3 c water
3/4 c uncooked quinoa, rinsed, well drained
1 (15.5 oz) can Great Northern Beans, drained, rinsed
1/4 c sliced green onions
3 tbsp lemon juice
2 tbsp olive oil
1 tbsp chopped fresh basil or 1 tsp dried basil leaves
1/2 tsp salt
1 garlic clove, minced
4 to 5 drops hot pepper sauce
4 leaf lettuce leaves


Directions:
1. In medium saucepan, combine green beans, water and quinoa. Bring to a boil. Reduce heat; simmer 12 to 15 minutes or until water is absorbed. Remove from heat. Cool 10 minutes.
2. In medium bowl, combine quinoa mixture, Great Northern Beans and onions; mix well. Cover; refrigerate 1 hour or until chilled.
3. Meanwhile, in small jar with tight-fitting lid, combine lemon juice, oil, basil, salt, garlic and hot pepper sauce; shake well. Refrigerate until ready to serve.
4. Just before serving, pour dressing over salad; toss gently to coat. Serve on lettuce lined plates.



Thursday, August 6

Pasta with Rosemary Shrimp Scampi

Ingredients:
Coarse salt and ground pepper
12 oz spaghetti
1 lb large (31 to 35) peeled and deveined frozen shrimp, tails on (if desired), thawed
3 tbsp olive oil
2 garlic cloves, minced
2 tbsp coarsely chopped fresh rosemary
1/4 tsp red-pepper flakes
1 tbsp fresh lemon juice

Directions:
1. In a large pot of boiling salted water, cook spaghetti until al dente; reserve 1/2 c pasta water. Add shrimp to pot, and stir. Immediately drain spaghetti and shrimp, and set aside (the shrimp will continue to cook).
2. In same pot, heat oil over medium. Add garlic, rosemary, and red-pepper flakes. Cook, stirring, until garlic is golden, 1 to 3 minutes.
3. Remove from heat; return pasta and shrimp to pot. Add lemon juice and enough pasta water to create a thin sauce that coasts pasta. Season with salt and pepper, and serve.



Friday, August 7

French Toast

See July 7 for directions/ingredients.

Saturday, August 8

Guitar Hero Party – My hubby and I invested in Guitar Hero World Tour and are having a band party tonight to celebrate. We will be having a light supper so we can gorge ourselves on junk food.

Sunday, August 9

Beef and Butter Fan Potatoes

This is THE favorite. The first time I made this, we ate a dozen potatoes (so much for having leftovers!). I’m drooling just thinking about Sunday dinner.
Ingredients:
1 beef roast
1/2 tsp salt
1/8 tsp pepper
12 medium potatoes
1 tsp seasoned salt
1/4 c dry bread crumbs
paprika

Directions:
1. Heat oven to 325˚F. Place beef roast, fat side up. Sprinkle with salt and pepper. Roast uncovered for 1 hour 45 minutes to 2 hours 15 minutes or to 140˚F (rare) or 155˚F (medium).
2. Peel potatoes. Make crosswise cuts 1/4 inch apart in each potato to within 1/2 inch of bottom. Heat 1 inch of water to boiling. Add potatoes. Boil 10 minutes. Drain and cool slightly.
3. Brush each potato with butter, separating cuts slightly to resemble fan. Sprinkle with seasoned salt and bread crumbs. Place in oven. Roast 1 hour 30 minutes or until potatoes are tender and golden. Remove beef from oven and let stand 15 to 20 minutes or until 145˚F (rare) to 160˚F (medium). Sprinkle potatoes with paprika.