Wednesday,
September 4
Sausage
Smothered White Beans
1/2 lb. dry white beans,
soaked overnight
1 T. oil
1 lb. smoked sausage,
quartered and sliced
1 large yellow onion,
diced
1/3 c. green pepper, diced
3 cloves garlic, minced
1 T. cumin
1 t. black pepper
1/4 t. cayenne pepper
1/4 c. green onion, sliced - haven't found yet!
1 1/2 t. salt
Heat oil in a large pot.
Add sausage and cook 3 - 4 minutes. Add onion,
green pepper and garlic.
Cook 5 more minutes.
Stir in beans, cumin, and
peppers. Add water just to cover. Bring to a boil,
reduce heat to medium low,
cover and simmer for at least 2 to 3 hours, until
beans are tender and
creamy.
Just before serving, stir
in green onions and salt.
NOTE - If you want to make
this a vegetarian meal, omit the sausage and
serve the beans over brown
rice.
Thursday,
September 5
Beef
& Tomato Bake, Side: carrots & peas
1-lb. ground beef(or 1lb.
cooked lentils)
1 lb. rotini
1 15 oz. can of diced
tomatoes, undrained
2 tsp. Italian seasonings
½ c. each Mozzarella and
cheddar cheese for topping
¼ c. each Bread crumbs and
grated Parmesan for topping
Brown ground beef with 2
tsp. Italian seasoning. Drain. Add can of diced
tomatoes, undrained, and 2
tsp. basil. Let simmer uncovered for about 20
minutes until liquid is
evaporated.
Meanwhile cook pasta,
drain, and set aside.
Mix together meat and
pasta and spread in 9×13 baking dish. Top with
mozzarella and cheddar
cheese, bread crumbs, and Parmesan cheese.
Ground beef can be substituted with
lentils.
Friday, September 6
Grilled Pork Chops,
sides: mashed potatoes, roasted veggies
4 – 6 Pork chops
Salt and pepper, to taste
2 c. honey
½ c. soy sauce
Sprinkle salt and pepper on pork
chops. Place in a glass dish. In a small
bowl, combine honey and soy sauce.
Pour over pork chops and marinate at
least one hour. Grill about 5 minutes
per side, or until done. Or bake at 350
degrees for 30-35 minutes.
For the barbecue
sauce:
1 1/2 c. ketchup
2 T. Worcestershire sauce
1/4 c. brown sugar
1/2 t. each – allspice, crushed red
pepper flakes, pepper, cumin, chili powder, garlic powder
Add everything to a small bowl and
stir until combined. Refrigerate at least 30 minutes
before using to allow the flavors to blend.
Saturday,
September 7
BBQ
Biscuit Cups, side: green beans
Yields: 1 dozen
1 ½ c. flour
2 t. salt
1 T. baking powder
¼ c. butter or margarine,
cut into small pieces
¼ - ½ c. milk
1 lb. Ground beef, fully
cooked and drained or 2 c. fully cooked kidney beans
or lentils
1 c. barbecue sauce
1 c. shredded cheddar
cheese
In a bowl, combine flour,
salt and baking powder. Cut in butter or margarine
until crumbly. Slowly add
milk, starting with just ¼ cup and adding more as
needed, to form a smooth
but not sticky dough. Roll out dough and cut into
12 circles. Press into
muffin tins.
Combine cooked ground beef
with barbecue sauce. Scoop into biscuit lined
muffin tins. Bake at 400
degrees for 15-20 minutes. Remove from oven,
cover each cup with some
shredded cheese and return to oven until cheese
melts, about 3-5 minutes.
For the barbecue
sauce:
1 1/2 c. ketchup
2 T. Worcestershire sauce
1/4 c. brown sugar
1/2 t. each – allspice, crushed red
pepper flakes, pepper, cumin, chili powder, garlic powder
Add everything to a small bowl and
stir until combined. Refrigerate at least 30 minutes
before using to allow the flavors to blend.
KITCHEN TIP – These freeze
really well. You can freeze any leftover or make
a double batch. Freeze in
plastic freezer bags. To reheat, bake from frozen
at 350 degrees for about 10
minutes, until heated through.
