Day 1: Zucchini Patties with Mashed Potatoes (Vegetarian)
Corn, Cut Apple
Zucchini Patties:
Prep: 10 mins
Cook: 20 mins
Ready in: 30 mins
Serves: 4
★★★☆☆
provided by Sherlie A. Magaret (all recipes.com)
Ingredients
2 cups grated zucchini
2 eggs, beaten
1/4 cup chopped onion
1/2 cup all-purpose flour
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
salt to taste
2 tablespoons vegetable oil
Cooking Instructions
In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt. Stir well enough to distribute ingredients evenly.
Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden.
Day 2: (Veg. or add ground meat)
Spanish Rice with side of
Orange pieces, apple pieces
Spanish Rice I
SUBMITTED BY: Sara (allrecipe.com)
PREP TIME
5 Min
COOK TIME
15 Min
READY IN
20 Min
SERVINGS & SCALING
Original recipe yield: 4 servings
INGREDIENTS
1 tablespoon vegetable oil
1 1/2 cups instant rice
1 onion, chopped
1 red bell pepper, chopped
1/2 green bell pepper, chopped
1 teaspoon prepared mustard
1/2 teaspoon salt
1 1/2 (14.5 ounce) cans whole peeled tomatoes
1 cup tomato juice
DIRECTIONS
In a large saucepan over medium heat combine oil, rice, onion, red bell pepper and green bell pepper. Saute until onions are translucent. Stir in mustard, salt, tomatoes and tomato juice; simmer for 5 minutes.
Day 3: (Meat)
Whole Wheat Spaghetti with Ground Turkey
Salad, Bread, Carrots and dip
I use my favorite jar of sauce and add diced tomato, onions- as much vegetables that my family can tolerate.
Day 4: (Vegetarian)
Sweet Potato Minestrone
SUBMITTED BY: Shelley (allrecipe.com)
"This soup is full of healthy antioxidants. A very hearty soup for a cold winter night! I serve it with hot garlic bread. If you are lucky enough to have leftovers, it's great the next day!"
PREP TIME
30 Min
COOK TIME
30 Min
READY IN
1 Hr
SERVINGS & SCALING
Original recipe yield: 6 servings
INGREDIENTS
1 tablespoon vegetable oil
1 large onion, chopped
2 large stalks celery, chopped
2 1/2 teaspoons Italian seasoning
salt and pepper to taste
1 (28 ounce) can Italian-style diced tomatoes
5 cups vegetable broth
2 large sweet potatoes, peeled and diced
2 large carrots, sliced thin
6 ounces green beans, cut into 1 inch pieces
5 cloves garlic, minced
DIRECTIONS
Heat oil in a soup pot over medium-high heat. Saute onion, celery, Italian seasoning, salt and pepper until tender, about 5 minutes. Stir in tomatoes, with the juice, broth, sweet potatoes, carrots, green beans and garlic. Bring to a boil; reduce heat to low and simmer, stirring occasionally, until vegetables are tender, about 30 minutes.
Day 5 (Meat)
Carne Guisada with Whole Wheat Rice
SUBMITTED BY: Fivebrigs (all recipe.com)
"The Perfect Puerto Rican Meal. Everywhere you go this is the one of the main dishes that is served. It goes very well served over steamed rice."
PREP TIME
15 Min
COOK TIME
2 Hrs
READY IN
2 Hrs 15 Min
SERVINGS & SCALING
Original recipe yield: 4 to 6 servings
US
METRIC
INGREDIENTS
1 (8 ounce) can canned tomato sauce
1/4 cup sofrito sauce
1 (.18 ounce) packet sazon seasoning
1 tablespoon adobo seasoning
1/2 teaspoon dried oregano
salt to taste
2 pounds beef stew meat
2 cups peeled, cubed potatoes
1 cup water
DIRECTIONS (may want to reduce salt as both seasoning add much salt)
In a large pot, combine tomato sauce, sofrito sauce, sazon seasoning, adobo seasoning, oregano, and salt. Simmer over medium low heat for 5 minutes. Add meat, and cook until evenly browned. Stir in just enough water to cover meat. Cover, and simmer for about 1 hour. Add potatoes, and cook for about 30 minutes or until potatoes are tender.
REVIEWS
Day 6 (Veg)
Vegetarian Penne
SUBMITTED BY: Gail Cawsey (all recipe.com)
"'My husband and I love pasta and vegetables,' relates Gail Cawsey of Fawnskin, California. 'I created this dish several years ago. It serves as dinner for the two of us or as an impressive side dish when we're entertaining.'"
PREP TIME
10 Min
COOK TIME
20 Min
READY IN
30 Min
SERVINGS & SCALING
Original recipe yield: 6 servings
INGREDIENTS
2 cups uncooked penne or medium tube pasta
1/3 cup finely chopped onion
1 small yellow summer squash, sliced
1 small zucchini, sliced
1/2 cup sliced fresh mushrooms
1 teaspoon minced garlic
3 tablespoons butter
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon dried parsley flakes
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1/4 cup heavy whipping cream
DIRECTIONS
Cook pasta according to package directions. Meanwhile, in a large skillet, saute the onion, summer squash, zucchini, mushrooms and garlic in butter until tender.
In a bowl, whisk the flour, seasonings and cream until smooth; add to the skillet. Cook for 2-3 minutes or until thickened. Drain pasta and add to vegetable mixture. Cook for 2-3 minutes or until heated through.
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