A Week of Menus, with Recipes and Grocery List

Meat Counter
3-5 lbs. Beef Brisket, Round, or Chuck Roast
1 - 3-4 lb. Whole Chicken
6 Salmon Fillets or 1-1/2 lbs. Salmon (pref. wild-caught)

Produce
5 lb. baking potatoes
8 - 10 red potatoes (as needed to feed your family)

1 lb. whole green beans, fresh or frozen
Bag salad and/or salad fixings of choice for 1 meal
1 lb. bag carrots
2 lb. bag baby carrots
1 lemon
Bunch green onions
Celery stalks
Radishes
5 tomatoes
Large bunch fresh spinach or kale
8 oz. pkg. fresh mushrooms, sliced
Parsley
Broccoli - bunch - fresh or frozen

Baking/Spices/Canned Goods
Mayonnaise
Prepared horseradish (not creamed)
2 - 14 oz. cans beef consomme
or 1 envelope Onion Soup Mix
Cornstarch
12 lasagna noodles, whole grain if possible
Rosemary
Cooking sherry
1 large jar applesauce
1 - 20 oz. can pineapple slices
Dill weed

Dairy
1 - 8 oz. thinly sliced Swiss or Provolone cheese
1 - 8 oz. Italian blend or Mozzarella cheese
1 -15 oz. Ricotta cheese
1/2 Cup shredded Cheddar cheese

Bakery
French Bread (Homemade or Storebought)
Fantastic whole wheat Rolls (Homemade or Storebought)
6-8 Hoagie/Sub rolls

ROAST BEEF With Gravy
"Buy the largest roast you can afford, so that you have plenty of leftovers for future meals stashed away in your freezer. I have listed many suggestions for beef leftovers at the
bottom of this recipe."

1 - 3-5 lb. Boneless Beef Brisket, Round or Chuck Roast

Duromatic Method:

If you are using a Duromatic TM pressure cooker, brown the roast on all sides over high heat, using the natural release method found in the owner's manual. Add 1 Cup water, cover the roast with one finely chopped onion, if desired, bring the pressure up to the 2nd red ring, and cook the roast 15 minutes per pound. Allow the pressure to come down naturally. Keep the roast warm wrapped in aluminum foil in a warm oven. Allow the roast to "sit" for at least 15 minutes before carving.

Crockpot Method:
Brown the roast on all sides using a large skillet. When the roast is browned, transfer the roast into a crockpot and cover the roast with one finely chopped onion, if desired. Add 1-2 Cups water, and cook over low heat for at least 8-12 hours. Remove the drippings into a 2-cup measuring cup, and keep the roast warm in the crock pot, turned off. Carve after the roast sits at least 15 minutes.

Gravy: Yield 2-1/2 Cups

1 Can of beef consomme OR
Pan juices left over from cooking plus added water to equal 2 cups
2-4 TB Cornstarch (depending on thickness of gravy desired)
1/2 Cup cold water
1-2 tsp. salt or to taste
Pepper to taste

Skim fat from the top of pan juices if using leftover au jus from roast. Mix cornstarch in 1/2 Cup cold water, being sure to get all the lumps out. Bring the beef consomme or leftover beef cooking liquid to a boil in a medium sauce pan.

While the broth is boiling, slowly and gradually pour the cold cornstarch/water mixture into the boiling broth while mixing vigorously with a wire whisk or wooden spoon. Bring the gravy to a boil, lower the heat for 1 minute, adjust seasonings. If using consomme you will not need as much salt in the gravy.

Carefully carve the beef roast into thin slices. We ration the amount of meat available for the meal so we have plenty of leftovers for the recipes below to be served on Thursday's Menu Plan.

Serving Suggestion: Serve with mashed potatoes, steamed baby carrots with butter and Dill weed, a green salad, and Fantastic Whole Wheat rolls. (See pg. 58)
Serves 5-6
Other Possible Uses for Leftover Roast Beef: (Thursday of Week Two)

Beef Stroganoff - Make extra gravy, add 1/2 - 1 Cup sour cream, and sliced mushrooms. Pour over heated leftover beef cubes.
French Dip Sandwiches - Use leftover gravy or beef consomme for dipping sauce.
Barbecued Roast Beef - Slow cook leftovers with 2 Cups favorite barbecue sauce.
Beef Stew - Add cooked carrots, celery, potatoes, onions to diced leftover beef and gravy.
Vegetable Beef Soup - Add chopped carrots, celery, onion, and barley with leftover gravy and water (total 8 Cups) and diced beef. Adjust seasonings.

PESTO LASAGNA
"Fresh garden flavors mingle with cheeses. Delicious 'year round - but especially when seasonal veggies are available."

12 dried regular or whole grain lasagna noodles
1 Cup purchased or homemade pesto
1 egg, slightly beaten
1 - 15 oz. container Ricotta cheese
1 - 8 oz. pkg. shredded Italian Blend OR 2 C. Mozzarella cheese
1/4 tsp. salt
1/4 tsp. ground black pepper
2 Cups chopped fresh spinach, OR 2 Cups steamed kale
1/2 of an 8 oz. pkg fresh mushrooms, thinly sliced OR
1 - 4 oz. can sliced mushrooms
3 medium, quartered and sliced fresh tomatoes OR
1 - 28 oz. can whole Italian-style tomatoes
Fresh or dried parsley, Italian style, optional

1. Preheat oven to 375°. In a large stock pot cook the lasagna noodles according to package directions until just tender, about 10 minutes. Drain the noodles; rinse with cold water thoroughly, drain well; set aside.
2. In a medium bowl, stir together egg, Ricotta cheese, 1 Cup of the shredded Italian or Mozzarella cheese, salt, and pepper; set aside.
3. To assemble lasagna: Lightly grease a 13 X 9 X 2 inch baking pan. Arrange 4 of the cooked noodles in the bottom of the pan, trimming and overlapping as necessary to cover the bottom with 1 layer of noodles. Top with spinach or kale. Spoon half of the Ricotta cheese mixture over the spinach or kale layer, spreading evenly.
4. Spoon one-third of the pesto over the Ricotta layer, spreading evenly. Top with another layer of noodles, trimming to fit. Top with mushrooms. Spread remaining Ricotta cheese mixture over the mushrooms. Spread half of the remaining pesto over the
Ricotta layer. Top with another layer of noodles and the remaining pesto.
5. Drain canned tomatoes, and slice, quarter, or halve tomatoes and place on the top layer. Cover the pan with foil. Bake covered for 45 minutes. Uncover, and sprinkle with remaining Italian blend cheese. Bake, uncovered for 15 minutes more or until the cheese is melted and the lasagna is bubbly. Garnish with chopped, fresh parsley. Allow to sit for 10 minutes before slicing.
This recipe can be prepared ahead for the freezer but DO NOT add the tomatoes and do not bake ahead. Cover with plastic wrap, and then aluminum foil. Package and label the remaining 1 Cup cheese in a resealable plastic bag. This casserole may be refrigerated up to 24 hours or frozen for about 3-6 months.

Reheating Instructions: Thaw lasagna, if frozen, in the refrigerator for 48 hours before baking. Place thawed or refrigerated lasagna on a foil lined baking sheet. Remove plastic wrap; top lasagna with tomatoes. Bake lasagna in a preheated 375° oven, covered with foil for 40 minutes; uncover and sprinkle with remaining cheese. Bake uncovered 10 minutes more or until heated through or when bubbly and cheese is melted. Re-cover and let the lasagna stand for 10 minutes before serving.
Serves 8-10

ROASTED HERBED CHICKEN WITH LEMON
"This easy, delicious crockpot recipe will
make your whole house smell delightful!"

1 whole chicken (3 lb. or larger)
1 lemon, cut in wedges
2 TB fresh Rosemary or 1-1/2 tsp. dried
10 cloves garlic
1/4 Cup cooking sherry, or chicken broth
1 small pat butter, melted
Small red potatoes (as many as desired) cubed
Fresh green beans (or whole frozen green beans), quantity as desired
Salt and pepper to taste
`
Clean the chicken and pat dry. Add chicken to the crockpot. Drizzle the chicken with butter and then rub with garlic and sprinkle with salt and pepper as desired. Add to the crockpot: the remaining garlic, cooking sherry, and small red potatoes. Add the green beans on top of the potatoes and sprinkle the rosemary on top of the chicken and green beans. Garnish the top of the chicken with lemon wedges as desired. Cook on high 4 hours, or on low 7-8 hours.

Serving Suggestions: Serve with peach halves and Fantastic Whole Wheat Rolls, (See pg. 58)
Serves 5-6

FRENCH DIP SANDWICHES

2 loaves whole grain French or Italian bread, sliced in half horizontally; can also use hoagie/sub rolls
1/4 Cup butter, optional
1-2 lb.s thinly sliced cooked leftover roast beef (deli roast beef slices also ok)
8 oz. thinly sliced Swiss or Provolone cheese
1 envelope Onion Soup Mix or 2 cans beef consomme
2 Cups water
Heat oven to 325°F. Spread butter evenly on top halves of bread, if desired. On bottom bread halves, layer the roast beef and top with cheese; complete the sandwich with top half of buttered French bread halves. Wrap each loaf securely in aluminum foil. Bake 25 minutes or until cheese is melted, then slice each loaf in quarters. Meanwhile, combine soup mix and water in a medium saucepan. Bring to a boil and simmer for 10 minutes. Pour the onion soup into 4 individual custard cups or small bowls and serve with sandwiches for dipping. Double and triple as needed for your family.
Serving Suggestion: Homemade applesauce, and tomato and cucumber slices on green lettuce leaves.

POACHED SALMON with Horseradish Sauce
"A food processor saves time, but this meal can be ready in 30 minutes or less"

3 Cups water
2 carrots, sliced
2 stalks celery, sliced
1/2 tsp. salt
6 Salmon fillets or about 1-1/2 lbs.

Combine water, salt, carrots, celery, in a large skillet. Cover and bring to a boil and then reduce heat to simmer for 10 minutes. Add salmon fillets, cover, and simmer for 10 more minutes. Remove the skillet from the heat and allow to stand for 5-10 minutes. Prepare horseradish sauce (below) and add lemon juice and green onions if desired. Serve with oven fries, steamed broccoli, and pineapple slices arranged on lettuce leaves.

Horseradish Sauce
1/3 Cup mayonaisse
1/3 Cup sour cream
3 tsp. prepared horseradish, (not creamed)
2 tsp. lemon juice
2 green onions, chopped (optional)

Garnish: 1 lemon, wedged (optional)

Oven Fries:
Use Bosch Universal Slicer/Shredder French Fry Blade or similar processing equipment to "French Fry Cut" 8 baking potatoes, or cut potatoes in 1/2" sticks. Mix the cut potatoes with 1-2 TB olive oil and 1 tsp. salt. Bake in a 350° oven for 30 minutes or until potatoes are done. Stir 1-2 times during baking time.

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