Menu 2/7-2/17

2/7 BLT bowties with almond sauce (http://www.rachaelray.com/recipe.php?recipe_id=3460) (extra cost: pasta, tomatoes, lettuce)
2/8 Meatloaf (extra cost: none! I used beef, broth, potatoes, onion soup mix, and ketchup)
2/9 Meatballs and rice (extra cost: none! I used remaining meatballs and rice mix)
2/10 Brinner (eggs and bacon and toast)

This is where I pretty much ran out of the Angel Food food. Not bad, eh?

2/11 Pizza (total cost: 10.83)
2/12 BBQ Quesadillas (Hungry Girl)
Ingredients:
1 tbsp. BBQ sauce with about 45 calories per 2-tbsp. serving
1 wedge The Laughing Cow Light Original Swiss cheese
1 La Tortilla Factory Smart & Delicious Low Carb/High Fiber Large Tortilla
2 oz. cooked skinless lean chicken breast, chopped or shredded
1 tbsp. canned black beans, rinsed and drained
1 tbsp. corn kernels, thawed from frozen
2 tbsp. shredded reduced-fat Mexican-blend cheese
1 tbsp. chopped scallions
Optional dips: salsa, fat-free ranch dressing, additional BBQ sauce

Directions:
In a small bowl, mix BBQ sauce and cheese wedge until blended. Lay tortilla flat and spread BBQ-cheese mixture on one half of the upward-facing side. Top mixture on that half with remaining ingredients and set aside.

Spray a grill or grill pan with nonstick spray and bring to medium-high heat. Place the half-loaded tortilla flat on the grill or grill pan, and cook for 2 minutes. Using a spatula, carefully fold the plain half of the tortilla over the filling and press down lightly to seal. Carefully flip and grill for 3 more minutes, or until both sides are crispy.


2/13 Roast (I made about 5 lbs of roast and potatoes, and I plan to make 3 additional meals out of the remaining meat)

2/14 Sausage and spaghetti (Racheal Ray)
• 1 pound whole wheat spaghetti
• 1 1/2 pounds fresh chicken sausage or Italian hot sausage or Italian sweet sausage
• 2 tablespoons extra virgin olive oil (EVOO), plus more for drizzling
• 2 cloves garlic, grated or minced
• About 1/4 cup grated onion
• 1 can Italian tomatoes in puree (28 ounces)
• A few leaves of fresh basil, torn
• 1 tablespoon butter
• Freshly grated Parmigiano Reggiano cheese
PREPARATION
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving about 1/2 cup of the pasta cooking water.
While the pasta is working, in a large skillet, place the sausage in a half inch of water and drizzle with EVOO. Bring to a boil, then lower the heat and simmer until cooked through and the water evaporates, 8-10 minutes. Transfer the sausage to a cutting board and slice into thin pieces on the diagonal. Wipe out the pan and return to high heat with another drizzle of EVOO. Add the sausage slices and cook for 2 minutes, shaking the pan occasionally.
While the sausage cooks, place a large skillet over medium heat. Add 2 tablespoons EVOO, two turns of the pan, and the garlic and stir for 1 minute. Stir in the onion for 2 minutes. Remove from the heat. In a blender or food processor, puree the tomatoes. Add to the garlic and onion and season with salt and pepper. Stir in the basil to wilt.
Add the butter to the cooked pasta and toss. Add the tomato sauce and toss again. If the pasta sauce is too thick, add a little of the reserved pasta cooking water to loosen things up a bit. Serve the pasta in bowls and top with the cheese and sausage slices.

2/15 Chili (used remaining Roast beef--Sandra Lee--didn't use sour cream sauce and I added water to make it "soupier")
Ingredients
• 2 tablespoons canola oil
• 1 (3 pound) beef chuck roast, cut into 1/2-inch cubes
• Kosher salt and freshly ground black pepper
• 2 medium onions, chopped
• 1 small jalapeno, chopped
• 1 tablespoon plus 1 teaspoon chile powder, divided
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon crushed red pepper flakes
• 1 tablespoon chopped garlic
• 1 (28-ounce) can chopped tomatoes, strained, juice reserved
• 1/2 cup sour cream
• 1 teaspoon lime juice
• 1 teaspoon hot sauce
• Special equipment: slow cooker
Directions
Put a large heavy-bottomed skillet over medium-high heat and add the oil. Working in batches, add the beef to the skillet, season with salt and pepper, and cook until it is well browned, 10 to 15 minutes.
To the slow cooker sleeve, add the onions, jalapenos, 1 tablespoon chile powder, cinnamon, red pepper flakes, garlic, and strained tomatoes (reserve the juice). Add the seared beef to the slow cooker. Pour the reserved tomato juice into the skillet, scrape up any browned bits, and pour into the slow cooker. Cover the slow cooker and cook on low for 4 to 6 hours.
In a small bowl, combine the sour cream, remaining 1 teaspoon chile powder, lime juice, and hot sauce and mix until well blended. Keep covered in the refrigerator until the chili is done and ready to serve.
Taste and adjust the seasoning. (Reserve 2 cups for the Round 2 Recipe Beef and Bean Burritos). Serve garnished with the sour cream mixture.

2/16 Brinner again! Toast and bacon :)