Thursday, April 23, 2009

Week 1-Goulash, Grillsteaks, and Greens

MonGrandma's Goulash with Bisquick Baking Powder Biscuits
1lb browned ground beef with 1 onion cooked in, 28oz can of whole toms chopped, 1/2 bag of egg noodles boiled and partially drained, salt and optional paprika to taste. 20-25 min, serves at least 6.

Chicken Enchiladas (Better Homes)
Rigatoni Isabella
Boil 3/4 box farfalla pasta. In butter or oil cook 6 green onions, 28oz can whole toms drained & chopped (or 3-4 fresh), small amount of jalapeño pepper as desired (1T for our family). Add mix of 3oz swiss and 3oz mozzarella cheeses, grated, to the cooked pasta. Mix all together, season with salt to taste. 30-40 min, serves 5-6. Good with any kind of greens.

Grill Steaks (Von Hansons seasoned - mmm), Asparagus
Dirty Rice (box mix) with Spinach Salad and Cottage Cheese
I've had some luck getting my non-salad eating kids to enjoy dipping baby spinach leaves in small dishes of ranch or oil/vinegar. My youngest will probably only eat the cottage cheese and some bread from this meal.
AltsFalafels; Picnic w/Subway sandwiches
Happy cooking!


  1. Hey Nicole, I love that you're doing this. My friend and next door neighbor in NL was so committed to this idea that she planned out a month at a time but each week was the same for that month. If you want to add another go to resource...we use MS Everyday Food a lot for ideas. Can't wait to see what you come up with.

  2. I bet if you did this a month at a time you could save a lot of planning energy...just double or triple your batches and freeze. That's pretty brilliant, actually. Might try it just to have more on hand with one or two recipes each week. Then maybe one week a month you could have "freezer follies."