11-8 Meal Plan MK

Quinoa stuffed bell peppers (recipe below)

Mashed potato casserole

Pork shoulder (you could also use a pork butt, cover with olive oil and garlic or other season and cook at 325 until reaches 170, depends on how big how long)

Chicken breast – either shredded barbeque chicken or parm chicken tenders

Tuna noodle casserole

Chicken paprikash from my mom



Quinoa Stuffed Bell Peppers

Adapted from Vegetarian Times

2 tablespoon olive oil

1 medium onion, finely chopped

2 ribs celery, finely chopped

1 8-oz. pkg. mushrooms, stems removed and saved for another use and caps sliced very thin

1/2 of a poblano pepper, diced (FORGOT TO BUY THIS)

1 tablespoon ground cumin

2 cloves garlic, minced

1 – 15 oz. cans diced tomatoes, drained, liquid reserved

1 – 15 oz. can black beans, rinsed and drained

3/4 cup quinoa

1 1/2 cups grated carrot

1 1/2 cups grated reduced-fat pepper Jack cheese, divided (FORGOT THIS SO USED MONTEREY)

4 large red bell peppers, halved lengthwise, ribs removed

Heat oil in saucepan over medium heat. Add onion, celery, and poblano pepper and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute. Stir in mushrooms and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.

Stir in quinoa, carrots, and 1 3/4 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Combine quinoa and carrots with black beans, 1 cup of cheese, and the onion mixture from the first step, . Season with salt and pepper, if desired.

Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.

Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 40 minutes. Uncover, and sprinkle each pepper with 1 tablespoon of remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.












Here is another menu that was submitted! This includes both last week and this week.



Last week I made:

1. Asparagus carbonara with grilled italian dressing marinated chicken breast (http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipes/dinner-for-10-dollars-or-less-recipes/Asparagus-Carbonara)

2. beef pot roast (McCormick seasoning packets) with potatoes and carrots

3. turkey taco burgers (http://www.rachaelray.com/recipe.php?recipe_id=1315)







This week we are having:

1. Meatloaf with mashed potatoes and steamed cauliflower

2. Grilled hamburgers with french fries

3. Italian dressing marinated pork tenderloin (grilled) with grilled asparagus and roasted potatoes

4. Margarita chicken tacos with guac/salsa and chips (RECIPE BELOW)







Margarita chicken tacos (from Weber’s Big Book of Grilling):

Marinade:

1/4 cup fresh lime juice

1/4 cup EVOO

2 tablespoons tequila (optional)

1 teaspoon kosher salt

1 teaspoon grated lime zest

1/8 teaspoon cayenne pepper



(4 boneless chicken breasts about 6oz each)



Whisk together marinade and marinade chicken about 1hr in fridge and grill.