Recipes & Grocery List July 1-6

Here's what's on the menu for this week:

Tuesday- Tuna Casserole
http://allrecipes.com/recipe/tuna-noodle-casserole-iii-2/detail.aspx
this recipe is the base recipe then I made a couple changes

Ingredients:
1 (8oz) package wide egg noodles
1/4 cup butter, cubed
4 slices American cheese or 1/3 cup sharp cheddar
1/3 cup milk
1/3 cup sour cream
2 (6oz) can tuna, drained
2 (10.75oz)cans of cream of mushroom or cream of chicken soup
1/4 cup bread crumbs
1 cup frozen peas

Directions:
1. Preheat oven to 350 degrees.  Bring a large pot of lightly salted water to a boil.  Add pasta and cook for 8-10 minutes or until al dente; drain.

2. return noodles to pot, add all the ingredients but the bread crumbs and mix well. Pout into a 1 1/2 quart glass casserole dish.  Top with bread crumbs.

3. Bake at 350 degrees for 15-20 minutes


Wednesday- Taco Salad

Ingredients:
1 lb lean ground beef or turkey
1 package taco seasoning
1 head of lettuce
1 large tomato
1 small onion
1 cup shredded cheddar cheese
1 package of taco shell bowls (optional)
Sour cream
Salsa
Refried beans(optional)
1 package Mexican Rice (optional)

Directions:
1. Brown beef or turkey and drain off excess liquid/fat; add taco seasoning to meat and 3/4 cup water (or whatever the package says) mix until meat becomes thickened. Set aside and keep warm.

2. Make Mexican rice according to package and warm up the refried beans.

3. Cut up lettuce, tomato, and onion.

4. Assemble your taco salad: shell, lettuce, tomato, onion, taco meat, shredded cheese, and salsa.  Serve with a side of Mexican rice and refried beans.


Thursday- Asparagus with Ham and Cheese
http://www.myrecipes.com/recipe/asparagus-ham-cheese-50400000135638/

Ingredients:
2 Tbsp olive oil
6 oz thinly sliced Black Forest ham, cut into 1/2 inch-wide strips
1 pound asparagus, trimmed
salt and pepper
1 1/2 tsp unsalted butter
1 1/2 tsp all-purpose flour
3/4 cup whole milk, heated
3/4 cup shredded cheddar cheese

Prep time:9 minutes
Cook time: 15 minutes

Directions:
1. Warm 1 Tbsp oil in a skillet over medium-high heat.  cook ham, stirring, until crisp, about 8 minutes.  Transfer to a plate.  Wipe out skillet; let cool slightly.

2. Preheat broiler.  Line a baking sheet with foil.  On sheet, toss asparagus with remaining 1 Tbsp oil, season with salt and pepper and arrange in a single layer.  Broil until crisp-tender and tips begin to brown, about 4 minutes, shaking pan once or twice.

3. Melt butter in skillet over medium heat.  Add flour; whisk until a paste forms, about 1 minute.  Slowly whisk in hot milk.  Cook, whisking until slightly thickened; about 1 minute.  Remove from heat; whisk in cheese until melted.  Season with salt and pepper.

4. Drizzle asparagus with cheese sauce. Top with ham and serve.


Friday- Penne with roasted eggplant and mozzarella
http://www.myrecipes.com/recipe/penne-roasted-eggplant-mozzarella-50400000135636/
Ingredients:
1 large eggplant, cut into 1-inch cubes
2 pints cherry tomatoes
1 zucchini, cut into 1-inch cubes
6 cloves garlic, peeled
5 Tbsp olive oil
salt and pepper
1/2 cup panko
12 oz penne
1 cup shredded mozzarella
2 Tbsp finely chopped fresh basil
1 lb ground turkey

Directions:
1. Preheat oven to 450ºF. Line 2 rimmed baking sheets with foil. Combine eggplant, tomatoes, zucchini and garlic; divide between sheets. Toss each with 2 Tbsp. oil; season with salt and pepper. Roast until vegetables are tender, rotating pans and stirring halfway through, about 20 minutes. Discard garlic.

2. Brown ground turkey, drain off excess liquid/fat, keep warm.

3. Bring a pot of salted water to a boil. Mix panko and remaining 1 Tbsp. oil in a skillet. Cook over medium heat, stirring, until toasted, 3 to 5 minutes. Season with salt and pepper.

4. Cook pasta in boiling water until tender, 10 minutes or as package label directs. Drain, reserving 1/2 cup liquid. Return pasta to pot. Toss with meat, vegetables and add cooking liquid as needed to moisten. Sprinkle with mozzarella, toasted panko and basil, then serve.


Saturday- Chicken Asparagus Stir-fry

The last time I made this I forgot to put the lid back on the peanut oil and I accidentally knocked it over! It spilled all over my cook book and the counter....it was a huge mess! I apologize for the poor quality!

Sunday- Eat out!!!


Meat
1 lb ground beef or turkey
6oz thinly sliced Black Forest ham
1 lb ground turkey
1 lb boneless skinless chicken breasts

Produce
1 head of lettuce
1 large tomato
1 onion
1.5 lb asparagus
1 large eggplant
2 pints cherry tomatoes
1 zucchini
6 garlic cloves
fresh basil
gingerroot
watercress
scallions

Dairy
milk (3/4 cup whole milk)
sour cream
American cheese (optional)
sharp cheddar cheese (3 cups)
shredded mozzarella (1 cup)

Pre-packaged/Canned
2 (10.75 oz) cream of mushroom or cream of chicken soup
1 (8oz) package of wide egg noodles
2 (6oz) canned tuna
1 package taco seasoning
salsa
refried beans (optional)
Mexican rice (optional)
1 package taco shell bowl  (optional)
panko crumbs
12 oz penne pasta
low sodium chicken broth
sesame seeds

Carbs/Breads
bread crumbs

Frozen
1 cup peas

Staples (items you probably have on hand)
butter
milk
salt and pepper
olive oil
all-purpose flour
low sodium soy sauce
worcestershire sauce
brown sugar
corn starch
sesame oil
peanut oil
red pepper flakes
baking soda


Well that is all for now!!!  Till next time, Emileigh