Menu Plan (Feb. 5 - 10)

Monday: Maple Glazed Salmon with Green Beans and Rice

Salmon Fillets (2-4 depending on size of family)
Cooking Spray (such as Pam)
Ginger Root (1 Tbsp)
Clove of garlic, (1, minced)
100 % Pure Maple Syrup, (1/4 Cup)
President's Choice Memories of Thailand Fiery Chili Pepper Sauce, (1 Tbsp)
Rice
Frozen Green Beans, French Cut, 3 Cups
Unsalted Butter (1 Tbsp)
Slivered Almonds (1 Cup)

Prepare rice as described on package.

Spray a non-stick frying pan with cooking oil spray and heat over medium heat. Cook ginger and garlic for 3 to 5 minutes, stirring. Remove pan from heat. Stir in maple syrup and Thai sauce.

Preheat broiler. Line baking sheet with foil and spray with cooking spray. Place fillets on prepared baking sheet and divide sauce among them, brushing over top and sides. Broil salmon for 10 minutes per inch or until it flakes easily with a fork.

While salmon is in oven, steam the frozen green beans for approximately five minutes. Remove. Melt butter in a frying pan. Add almonds, and toss green beans in butter and almonds.

To serve, place rice on plate, green beans on top and then fillet on top of that with a drizzle of sauce.

Tip - for kids I flake fish, and mix it all together.



Tuesday: Tomato Chicken Pasta

Olive Oil (1 tsp)
Chicken Breast (2)
Green Pepper (1, chopped)
Carrots (1 shredded)
Campbell's Basil and Oregano Tomato Soup (1 can)
Spaghetti

Cook spaghetti according to package.

Heat oil in a deep frying pan. Add chicken. Cook until turning white, add green pepper and carrot. Continue cooking until chicken browns and vegetables are soft. Add tomato soup, lighten with water to desired thickness. Simmer for 5 minutes. Serve on spaghetti.



Wednesday: Goulash (or as my Grandfather called it, Scumgolli)

Ground Beef (2 lbs)
Macaroni (3 Cups, cooked)
Can tomatoes (1, break tomatoes apart)
Onion (1 large, chopped)
Green Pepper (1/2 chopped)
Ketchup or tomato sauce (1 Tbsp)
Salt and Pepper to taste.

Preheat oven to 350 degrees.

Fry ground beef with onion and green pepper. When browned, combine with remaining ingredients and turn into casserole dish. Cover and bake for 1/2 hour.

Serve with a portion of sourdough bread.

Tip - I like to serve this with tomato and cucumber - peel cucumber and chop in large chunks. Chop tomato into large chunks. Combine and toss with some salt and pepper. I have included this in the shopping list.



Thursday: Veggie Enchilada

Black Beans (1 Can, rinsed)
Salsa (1 bottle)
Frozen Corn (1/2 cup)
Avocado (2, chopped)
Flour Tortillas
Cheddar Cheese (1 Cup or to taste)
Sour Cream

Preheat over to 350 degrees.

Combine black beans and salsa. Add frozen corn. Add chopped avocado. Wrap mixture in tortillas and place side by side in a baking dish. Spread grated cheese over top.

Bake for 20-30 minutes.

Serve with sour cream and additional salsa (if you have it.)



Friday: Open Faced Burgers with Sweet Potato Fries

Ground Beef (1 lb)
Cooking Spray
Fresh mushrooms (1 cup, sliced)
Onion (1 small, chopped)
Cheddar Cheese
Sour dough bread, cut into slices
Frozen Sweet Potato Fries (1 bag)

Prepare fries as per package instructions.

Form ground beef into patties.

Spray large frying pan with oil. Heat. Add mushrooms and onions and fry until brown and soft. Remove and place in a bowl and cover with foil wrap.

Return pan to heat. Fry patties until browned and cooked through. Remove from heat and cover each burger with a spoonful of onion/mushroom mixture and a slice of cheese. Cover burgers loosely with foil.

Slice bread. Place burger on bread. Serve with fries.