This week's menu includes:
Monday - Taco Soup*, white corn tortillas, fruit salad
Tuesday - Hot dogs, baby carrots, baked chips. Note: this isn't the healthiest meal in the world...but Rachael requested it and today/tonight are busy; we use whole wheat buns and Oscar Meyer "natural" beef franks (no nitrates or nitrites). I really wish they would develop a low fat natural beef frank, but haven't seen one on the market yet.
Wednesday - Pizza. This week's pizza: Marketside Five Cheese Pizza and Marketside Pepperoni Pizza from Wal-Mart
Thursday - Three Cheese Penne Pasta Bake, Garlic Bread. I am trying this pasta dish for the first time -- I like that it has whole wheat pasta, chicken breast, low fat cheeses and enough veggies in it so that I do not have to make another side dish.
Friday - Broiled Salmon, wild rice pilaf, green salad, wheat rolls.
Saturday - Beef with Red Wine Sauce, egg noodles, green salad. The beef dish is a slow cooker recipe -- another one I will be making for the first time. We will be busy all day, so I wanted to make something that would be ready at the end of the day.
*Taco Soup
1 pound lean ground beef
1 large onion chopped
3 cans (16 oz) mexican-style chili beans, undrained (NOTE: when making this for my family, I use canned pinto beans, rinsed and drained instead, as some do not like the seasoning in chili beans)
1 can (16 oz.) whole kernel corn, undrained (I sub frozen corn)
1 can (16 oz.) diced tomatoes, undrained
1 can (15 oz.) tomato sauce
1 1/2 c. water
1 can (4.5 oz.) green chiles
1 package taco seasoning mix
1 envelope Ranch Salad Dressing mix
Cook beef and onion in large dutch oven until meat is brown, stirring until it crumbles, then drain and return to pot. Combine remaining ingredients with beef and onion, and bring to a boil. Reduce heat and simmer for 15 minutes. Makes 3 1/2 quartes. Freezes well. For Weight Watchers (old plan): 1 c. serving = 3 points. Top with shredded cheddar cheese and sour cream, if desired.
Have a great week!
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