Finally!

Here, finally, is my meal plan that I made and wrote about last time. I  know, late as always but I swear there are good reasons! Enjoy!

Monday: IKEA Swedish Meatballs (Gluten Free)

Ingredients: (3 Servings) Side Dish = Potatoes

  • 3/4 small onions, finely chopped
  • 3/4 tablespoon vegetable oil
  • 1/2 lb lean ground beef
  • 1/4 lb ground lean pork
  • 1/2 cup GF breadcrumbs
  • 3/4 cup milk
  • 3/4 eggs, lightly beaten
  • 3/4 teaspoon salt
  • 3/4 teaspoon black pepper
  • 1/4 teaspoon ground allspice
  • 3/4 tablespoon vegetable oil (for frying)
  • 1 (7 1/2 ounce) cans beef broth and millet/rice flour
  • 1/2 cup 10% cream

Directions

1. Sauté onions in first tablespoon of oil until translucent. Set aside and let cool.

2. Combine breadcrumbs and milk, let soak for 10 minutes.

3. In a large bowl, combine onions, breadcrumbs, milk egg, meat and seasonings. Mix thoroughly. Form tablespoon of the meat mixture into balls.

4. Over medium heat, fry meatballs in second tablespoon of oil until brown on all sides.

5. In a small saucepan, combine gravy and cream; heat through but do not boil.

6. Serve meatballs with gravy, boiled potatoes and lingonberry preserves.

 

Tuesday: Chili

Ingredients (4 servings) Side Dish = Rolls

  • 13 ounces lean ground beef
  • 3/8 (46 fluid ounce) can tomato juice
  • 3/8 (29 ounce) can tomato sauce
  • 3/8 (15 ounce) can kidney beans, drained and rinsed
  • 3/8 (15 ounce) can pinto beans, drained and rinsed
  • 1/2 cup and 1 tablespoon and 2 teaspoons chopped onion
  • 1 tablespoon and 1-3/4 teaspoons chopped green bell pepper
  • 1/8 teaspoon ground cayenne pepper
  • 1/4 teaspoon white sugar
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1 tablespoon and 1-3/4 teaspoons chili powder

Directions

This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 10 servings.

1. Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and crumble.

2. In a large pot over high heat combine the ground beef, tomato juice, tomato sauce, kidney beans, pinto beans, onions, bell pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin and chili powder. Bring to a boil, then reduce heat to low. Simmer for 1 1/2 hours. (Note: If using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours.)

 

Wednesday: Baked Salmon With Mustard Sauce

Ingredients (2 servings) Side Dish = Garlic Green Beans

  • 2 salmon fillets (about 6 ounces each)
  • 1/2 lemon, cut in half
  • Salt and freshly ground black pepper to taste

SAUCE

  • 1/4 cup Dijon mustard
  • 1/2 teaspoon extra virgin olive oil
  • 1 1/2 tablespoons chopped fresh dill, or
1/2 tablespoon dried dill
  • 1/2 handful chopped fresh basil

Directions

1. Rinse the fillets under cold running water and pat them dry. Squeeze the juice from 1/4 lemon over the fillets, then season them with salt and pepper.

2. Preheat grill or broiler.

3. Meanwhile, prepare the sauce: Whisk together the mustard, olive oil, and dill in a small bowl. Add the basil and the juice from the other 1/4 lemon, mixing well.

4. Grill the fish on high heat or broil until desired doneness, but do not overcook. Spoon the sauce over the fish and serve immediately.

 

Thursday: Slow Cooker Cranberry Pork

Ingredients (4 servings)

  •  5/8 (16 ounce) can cranberry sauce
  •  3 tablespoons and 1-3/4 teaspoons French salad dressing
  • 5/8 onion, sliced
  • 5/8 (3 pound) boneless pork loin roast

Directions: (I have scaled this recipe’s ingredients to yield a new amount (4). The directions below still refer to the original recipe yield (6).)

1. In a medium bowl, stir together the cranberry sauce, salad dressing, and onion. Place pork in a slow cooker, and cover with the sauce mixture.

2. Cover, and cook on High for 4 hours, or on Low for 8 hours. Pork is done when the internal temperature has reached 160 degrees F (70 degrees C).

 

 

 

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Published in: on February 11, 2012 at 6:22 pm  Leave a Comment  
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