Week 5

Monday - Vegetable Pad Thai (Read the reviews and adjust accordingly. I'll definitely add peanut butter to the sauce, omit the butter and use oil instead, and will probably use tofu.)

Tuesday - Shrimp Tacos with Warm Corn Salsa

Wednesday - Steak Sandwiches - Grill the steak of your choice (one steak makes two sandwiches) with a sliced onion. Serve on a buttered, grilled deli roll topped with a slice of cheese.

Thursday - Spaghetti Squash with Chunky Spaghetti Sauce

Friday - homemade pizza

Week 4

Monday: Chicken, mushroom, and spinach empanadas with marinara sauce for dipping

Cook 1 chicken breast (grill, saute, or bake) and shred. In a pan over medium-low heat, melt 1 tablespoon of butter. Add one pack of sliced mushrooms, 1 clove of minced garlic, salt, pepper, and 4 cups of baby spinach. Stir until spinach is wilted. Spoon into a bowl with a slotted spoon leaving the moisture in the pan. Stir in shredded chicken and 1/2 cup mozarella cheese. Using the same technique as in Week 1, make and bake empanadas using storebought pie crusts. Serve with warm marinara sauce for dipping.



Tuesday: Turkey Couscous Meatloaves



Wednesday: Garlic Shrimp and Swiss Chard on Polenta



Thursday: Perciatelli all/Amatriciana (a pasta with pancetta and white wine tomato sauce)



Friday: Homemade Pizza

Week 3

Monday: Penne a la Betsy (Shrimp Penne) with garlic bread and salad



Tuesday: Ham, Swiss cheese, and asparagus frittata with leftover garlic bread and salad



Wednesday: Black Bean Soup with sour cream, limes, cilantro, avocado, and cilantro lime rice



Thursday: Cheesy chicken enchiladas with leftovers from Wednesday night



Friday: homemade pizza night

Week 2

Monday: Grilled Tandoori Fish with Sweet Potato Fries

Tuesday: Pasta with White Beans and Arugula

Wednesday: Bean and Sausage Cornbread Casserole

Thursday: Artichoke Chicken (when we made this it took quite a bit longer than 30 minutes)

Friday: Homemade pizza (a perfect way to use up the artichoke chicken leftovers!)

Week 1

Monday: Sweet Potato and Edamame Hash (Southern Living)

Tuesday: Tacos!  Ground beef tacos with all the trimmings!  Cook an extra pound of taco meat to be used in Empanadas on Thursday!

Wednesday: Scallops with White Beans and Bacon (Men's Health)

Thursday: Beef and Cheese Empanadas (using leftover taco meat, shredded cheese and frozen pie crusts)

• Thaw pie crusts.  Preheat oven to 375.  Reheat taco meat.  Unroll pie crust and cut 3 inch circles.  Place a small spoonful of taco meat in the center of each circle and top with shredded cheese.  Dip your finger in water and run it around the edge of the dough circle.  Fold the dough over to enclose the filling and crimp the edge with a fork.  Brush the top with a little egg wash, olive oil, or butter.  Bake for 18-20 minutes or until crust is golden brown!  Enjoy with guacamole, salsa, and/or sour cream...

Friday: Homemade Pizzas - dough from Safeway bakery used for crust, topped with whatever we have in the house!