The Black Bean Quaesadillas from last week was really good. It was definitely a keeper around here. I have two new recipes this week that I’ll share.
I’ve started keeping up with my meals on my Google Calendar and it is working so well!! I just add a recipe to a vacant day as I see something that looks good. I almost have menus planned until Keith comes home…woo hoo!
Monday – leftover Black Bean Quaesadillas
Tuesday – Creamy Italian Sausage Pasta
Wednesday – Leftovers
Thursday – Chicken Pot Pie
Friday – Out to Eat (I’m going to a farewell dinner, so I’ll leave something quick for the kids)
Saturday – Breakfast for Dinner
Sunday – Cheesy Stuffed Peppers
Ingredients:
- 8 ounces uncooked spiral pasta
- 3/4 pound turkey Italian sausage links, casings removed
- 3/4 cup chopped sweet red pepper
- 1/2 cup chopped onion
- 1 tablespoon all-purpose flour
- 1 cup fat-free half-and-half
- 1 cup milk
- 1/2 cup white wine or chicken broth
- 1/2 cup grated Romano cheese
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon paprika
- 1 tablespoon minced fresh parsley
Directions:
Cook pasta according to package directions. In a large nonstick skillet, cook the sausage, red pepper and onion over medium heat until sausage is no longer pink and vegetables are tender; drain and return to the pan. in a small bowl, combine the flour, half-and-half, milk, wine or chicken broth, cheese, salt, pepper and paprika until blended. Add to the sausage mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat.
Drain pasta. In a large bowl, combine sausage mixture and pasta. Before serving, sprinkle with parsley. Yield: 6 servings.
Ingredients:
- 6 medium green peppers
- 1-1/2 pounds ground beef
- 1 medium onion, chopped
- 1/2 teaspoon salt
- 2 cups (8 ounces) shredded cheddar cheese
- 2-1/2 cups chopped tomatoes (3 medium)
- 1-1/2 cups cooked rice
Directions:
Cut tops from peppers and remove seeds. Place in a saucepan and cover with water; bring to a boil and boil for 6-8 minutes. Meanwhile, brown beef, onion and salt in a skillet. Drain fat. Cool slightly; add cheese, tomatoes and rice. Drain peppers and stuff with meat mixture. Place in a baking dish. Bake, uncovered, at 350° for 20 minutes. Yield: 6 servings.
For more menu planning ideas, visit Menu Plan Monday at Org Junkie.
angela says
thanks for the great sounding recipes