Weekly Menus February 2015

Butternut, Corn Blackbean Chipotle Chili

Here are your weekly menus for February. As always I have tried to select easy and healthy recipes for you. If there is anything you do not like please go ahead and search the over 1000 recipes we have on this website and make what you like!

Black Bean Chili with Butternut Squash
Chicken Fajitas
Cobb Burger
Shrimp Pad Thai
Portabella Mushroom Pita Pizza

Monday’s chili can be made in a slow cooker if you want. Simply add all the ingredients and allow it to cook. Dinner will be ready when you are. This is a very flavorful chili. The squash adds some sweetness which contrasts beautifully with the spices.

Tuesday’s fajitas require that you marinate the chicken overnight so you will have to prep it on Monday. This will flavor your chicken very nicely. It will also make it more tender. While you’re at it go ahead and slice your onion and peppers. Keep them in a separate sealed bag in the fridge. This way all you have to do is cook it all on Tuesady night and that will not take much time at all.

Wednesday’s burgers are pretty simple to make. You can use ground beef, chicken or turkey for this sandwich. You can get ahead of yourself by making the patties in advance if you like. You could even make them and freeze them. Everything can be prepped before dinner. These are juicy burgers that are topped with avocados and bacon. Delish.

Thursday’s shrimp pad Thai is a very easy meal to make. It does require some specific ingredients that you will be able to use in other Thai recipes or to make this again. They will last perfectly and for a long time in the fridge. This is truly an exquisite meal. Make sure to have everything ready before you start putting it together as you will not have time to do so once you start.

Friday’s pita pizza requires that you marinate the Portabella mushroom from two hours to overnight. It would be perfect if you go ahead and whip it up on Thursday evening. By the time you are ready to assemble your pizza the mushroom will be absolutely perfect. This is a win-win recipe that I know you will love.

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Split Pea and Ham Soup with Crusty Bread
Tomato and Garlic Pizza
Chicken Vegetable Stir-Fry
Lemon and Garlic Tilapia
Pastelon

Monday’s soup can be made ahead of time and frozen. I make it in the pressure cooker and it is ready in 20 minutes. It can also be made in a slow cooker so it is ready when you are. This is a delicious and satisfying soup that you can serve with some crusty bread and butter.

Tuesday’s pizza is very easy to make and has no cheese on it. However, if you cannot live with this no worries! Go ahead and add some Parmesan cheese to your pizza before you bake it. It will be excellent. I make this pizza with my homemade pizza dough and sauce but you can definitely make this with store bought. You can serve this with a side salad.

Wednesday’s stir-fry is very easy to make. The longest you will spend is prepping your ingredients but once you are done with that you will be able to prep this very quickly. In fact, please do not start this if you do not have all your ingredients ready as you will not have time to do so once you start. Serve this with some steamed rice.

Thursday’s lemon garlic tilapia is also very easy to make. You should have dinner on the table within 30 minutes. If you do not like using tilapia go ahead and substitute this with any mild, white fleshed fish. Other choices are sole, catfish, mahi-mahi or haddock. This meal can be served with steamed vegetables and couscous.

Friday’s casserole takes some work but can be made a couple of days ahead. Pastelon is a Puertorican meal that is made with plantains and ground beef. It is absolutely delicious and freezes very well. This is an excellent addition to any lunch box for school or work. Make a large one and feed the family two days in a row! You can serve this with a side salad if you like.

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Pozole
Black Bean Burgers
Tamale Pie
Grilled Cheese Sandwiches with Chicken
Thai Noodles with Peanut Sauce

Monday’s pozole is a hearty and delicious soup that will take a while to cook. You can make this during the weekend and heat it when you are ready. This soup is out of this world delicious. I go ahead and use pork loin to shave off some calories but you can definitely use bone in pork for this. The bone will add to the flavor. Whatever you decide I promise you will love this soup.

Tuesday’s burgers are vegetarian and pack some serious flavor. These need to be refrigerated before you cook them so go ahead and make them the day before if you like. These burgers are a delicious alternative to beef. Serve them with your favorite salsa on top and any side you prefer. Go ahead and use canned beans for this to save some time.

Wednesday’s tamale pie is an exquisite treat. You will love the spiced up filling topped with a soft and creamy tamale topping. This is a great addition to lunch boxes for school and the office. You can also make this in advance and freeze it if you prefer. Serve this with a small side salad.

Thursday’s grilled cheese and chicken sandwiches can be made with rotisserie chicken. This is a super easy and satisfying sandwich. It is delish as well. Serve this with a side of sweet potato fries or a small salad if you like.

Friday’s Thai noodles are not complicated to make at all and are an absolute favorite. You can make this with shrimp or use left-over chicken from Thursday. This is an easy meal that you will be able to have on the table within 30 minutes. Great way to finish the week.

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Chipotle Macaroni and Cheese with Side Salad
Vegetable & Rice Soup with Crusty Bread
Sweet and Sour Chicken Legs
Kidney Bean Stew with Rice
Beef Shawarma

Monday’s mac and cheese has chipotles added to the cream sauce for an extra little kick. This is absolutely delicious. You do not need to make it very spicy. Simply add less chipotles to the sauce. You can get ahead of yourself and cook the pasta earlier and store it in a closed container with some olie oil. This is an easy meal that goes very nicely with a side salad.

Tuesday’s vegetable soup is made with rice. It is hearty and a great way to use all those little bits and pieces that you might have left over in your fridge. You can make this vegan by using water or make it with chicken stock. Whatever you prefer is fine. This is a very easy soup that can be made fairly quickly. Make sure to serve it with some crusty bread and butter.

Wednesday’s sweet and sour chicken legs are uber easy to make. If you want to get ahead of yourself make the sauce a day early and keep it in the fridge. These drumsticks marinate for about 20 minutes before being roasted so please make sure you allot the time. You can definitely marinate these overnight if you prefer. Then all you need to do is bake them. Serve these with some sweet potato chips and lots of napkins. Outstanding.

Thursday’s kidney bean stew can be made in a slow cooker. Simply add all the ingredients and let it do its thing. Dinner will be ready when you are. Serve these delish beans with some brown rice.

Friday’s beef shawarma’s have to be marinated the day before so please do so on Thursday. They then cook very slowly. The end result is a magnificently flavorful and tender meat that you will make into a memorable sandwich. This meat keeps beautifully so you can go ahead and make this ahead of time.

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My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!

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