November 8th - November 14th

allrecipes.com Baked Ziti I

This Baked Ziti recipe from allrecipes.com is unique in that it has sour cream to give it a little zing! Of course having provolone, mozzarella, and parmesan cheeses doesn't hurt either! Give it a try! It is a big recipe so you'll have some yummy leftovers. I made mine in 2 smallers dishes because it is just the 2 of us here. I tossed the 2nd dish in the freezer to use on a busy night during the holiday season!

Ingredients

• 1 pound dry ziti pasta
• 1 onion, chopped
• 1 tablespoon freshly minced garlic
• 1 pound lean ground beef
• 2 (26 ounce) jars spaghetti sauce Or I prefer to use this recipe for Red Sauce
• 6 ounces provolone cheese, sliced
• 3/4 cup sour cream (I used Breakstones)
• 6 ounces mozzarella cheese, shredded
• 2 tablespoons grated Parmesan cheese

Directions

Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook about 8 minutes; drain.

In a large skillet, brown ground beef over medium heat. When the beef starts to brown I add the garlic and onion with salt and pepper to taste and continue cooking until well browned. Add spaghetti sauce, and simmer 15 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.

Bake for 30 minutes in the preheated oven, or until cheeses are melted.

Weekly Menu

Thursday - Creamy Baked Potato Soup (see recipe below) with Grilled Cheese Sandwiches

Friday - Ravioli with Vegetables (see recipe below)

Saturday - Shepard's Pie (see recipe below)

Sunday - Chicken Cordon Bleu with Parmesan Spinach Orzo 

Monday - leftovers

Tuesday - Margaita Pork Chops (remember to marinade overnight before cooking) with a garden salad

Wednesday -leftovers

Shopping List

Produce

yukon gold potatoes

3 onions

chives

1lb fresh green beans

fresh marjoram

3 plum tomatoes

garlic

bag of baby spinach

Dairy

butter

skim milk (need at least 4 cups)

8 ounce package shredded mild cheddar cheese

cheese of choice for grilled cheese sandwiches

6 slices swiss cheese

parmesan cheese

heavy whipping cream (need 1/2 cup)

Spices

olive oil

vegetable bouillon cube

chicken base

pepper

salt

paprika

all purpose flour

cornstarch

Misc

1 (2.75 ounce) package Pioneer no-fat country gravy mix (any country gravy mix will work)

1 cup uncooked orzo pasta

1 (9 ounce) package refrigerated cheese-filled ravioli

1 (14.5 ounce) can diced tomatoes

dry white wine (need 1/2 cup)

1.5 cups bottled margarita mix

6 slices ham

frozen sweet peas (need 1/2 cup)

bread for grilled cheese sandwiches

bacon

Meat

1 lb ground chuck (on sale at Publix this week)

6 skinless, boneless chicken breast halves (on sale at Publix this week)

2-3 lbs center cut pork ribs chops with bones (on sale at Publix this week)

Creamy Baked Potato Soup

4 medium potatoes

2.75 ounce Pioneer no fat country gravy mix

4 cups skim milk, divided

1/2 cup chopped onion

8 ounce shredded mild cheddar

toppings: sour cream, bacon, chives

Bake potatoes (you can do this in the mircowave if you prefer). Cool and cut into 1" cubes and set aside. Whisk together gravy mix and 1/2 cup skim milk until smooth. Set gravy mixture aside. Saute onion in a 3.5 quart saucepan coated with cooking spray until tender. Add remaining 3.5 cups milk and cook until heated through.Whisk in gravy mixture, whisking until smooth. Cook, whisking constantly until mixture begins to bubble. Stir in cheese and cook over low heat until melted. Stir in potatoes. Cook over low heat 3 to 5 minutes. Serve with desired toppings.

Ravioli with Vegetables

1 9 ounce package refrigerated cheese-filled ravioli

1 tablespoon olive oil

8 ounce fresh green beans, trimmed and cut into 2 inch pieces (2 cups)

1 small onion cut into thin wedges

1 vegetable bouillon cube or 1 teaspoon chicken base

1.5 teaspoons chopped fresh marjoram

1 teaspoon chopped fresh garlic

1/8 teaspoon pepper

1/2 cup water

1 cup chopped, seeded Italian plum tomatoes

1/2 cup frozen sweet peas

3 tablespoons shredded fresh parmesan cheese

Cook ravioli as directed on package. drain; cover to keep warm. Meanwhile, heat oil in large skillet over mid high heat until hot. Add green beans and onion; cook and stire 3 minutes. Add bouillon cube or chicken base, marjoram, garlic, pepper and water; cook an additional 3 to 5 minutes or until beans are crisp-tender. Add tomatoes, peas and cooked ravioli. reduce heat to mid low; cook 3 to 5 mins until mixture is thoroughly heated and sauce is slightly thickened, stirring occasionally. Sprinkle with parmesan and serve!

Shepard's Pie

5 yukon gold potatoes

5 galic cloves, peeled

1/2 stick butter

about 1/4 cup warmed milk

salt & pepper to taste

1 lb ground chuck

1 onion chopped

1 teaspoon garlic minced

1/2 lb fresh green beans, trimmed

3 carrots sliced (more or less to your liking)

1 14.5 ounce can diced tomatoes

Wash potatoes and dice. Boil potatoes with garlic cloves until fork tender; drain. Mash potatoes with butter and 1/2 the milk. Adding more warmed milk as needed. Keep potatoes warm.

While potatoes are boiling, steam green beans and carrots until crisp-tender. 

Brown ground chuck with onions and garlic until meat is cooked through. Add diced tomatoes with their juice and heat through. When green beans and carrots are steamed add them to the meat mixture.  Put meat and vege mixture in a square casserole dish and top with mashed potatoes. Bake in a pre-heated 350 degree oven for about 20-30 minutes and enjoy! Top with shredded cheese if you desire and heat until melted.