This Week's Menu

I share my weekly meal plan almost every week at This Week for Dinner, but I thought I would also post it here to inspire those of you reading my blog. I am also going to try to post recipes on this blog and I figured this would be a good first step.

Monday: Red Beans & Rice (slow cooker) - see below for recipe

Tuesday: Fiesta Salad with Black Beans (something similar to this without the chicken)

Wednesday: Salsa Rice Enchiladas and Salad - a variation on the recipe below with leftovers from Monday & Tuesday.

Thursday: Broccoli-cheese Calzones - see below for recipe

Friday: Leftovers

Saturday & Sunday: I don't usually plan meals for the weekend, because I'm never sure what we'll be doing or if we'll be home around mealtime. I also don't plan meals for the weekend, because I typically have more leftovers than I thought or we didn't eat a certain meal earlier in the week for whatever reason. However, I do try to keep simple meals from the freezer and pantry ready for if we are home and there isn't anything we haven't eaten yet this week. This weekend we might have pasta or a baked potato bar.


Red Beans & Rice
Betty Crocker Easy Everyday Vegetarian Cookbook

1lb dried kidney beans (2 cups), sorted, rinsed
1 large green bell pepper, chopped (1 ½ cups)
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
7 cups water
1 ½ teaspoons salt
¼ teaspoon pepper
2 cups uncooked instant rice
Red pepper sauce

In 4 to 5-quart slow cooker, mix all ingredients except rice and red pepper sauce.
Cover, cook on high 4 to 5 hours or low 8 to 10 hours
Stir in rice. Cover; cook on high 15 to 20 minutes or until rice is tender. Serve with pepper sauce.

Makes 8 servings

Notes 3/10/09: We thought this recipe was good, but a little bland. However, it was super cheap and easy. If I make it again, I might add more seasonings to the slow cooker. We had leftover rice in the fridge, so I didn't add it to the crock pot. I also thought it would freeze better without the rice. I ended up freezing three 2 cup portions because we had A LOT of leftovers.


Salsa Rice Enchiladas
Betty Crocker Easy Everyday Vegetarian Cookbook

1 ½ cups chunky salsa
1 ½ teaspoons chili powder
1 cup uncooked instant rice
1 can (15 oz) black beans, drained, rinsed
1 can (11 oz) whole kernel corn with red and green peppers, undrained
1 ½ cups shredded cheddar cheese
8 flour tortillas (8 inch)
Additional salsa, if desired

In 10-inch skillet, heat 1 ½ cups salsa and the chili powder to boiling. Stir in rice. Remove from heat; cover and let stand 5 minutes. Stir in beans, corn and cheese.
Spoon about ½ cup rice mixture onto center of each tortilla. Fold up bottom of each tortilla; fold over sides. Secure with toothpick if necessary. Serve with additional salsa, if desired.

Makes 4 servings (2 enchiladas each)


Broccoli-cheese Calzones
Betty Crocker Easy Everyday Vegetarian Cookbook

1 15 oz container ricotta cheese
9 oz frozen cut broccoli, thawed (? cups)
1/3 cup grated parmesan cheese
2 egg whites (or 1 egg?)
1 teaspoon dried basil or 1 tablespoon chopped fresh
¼ teaspoon garlic powder
1 loaf (1 lb) frozen white or wheat bread dough, thawed
1 can (8 oz) pizza sauce

Heat oven to 375. Grease 2 cookie sheets. In medium bowl, mix all ingredients except dough and pizza sauce.
Divide bread dough into 6 equal pieces. On lightly floured surface using a floured rolling pin, roll each piece into 7-inch round.
Top half of each dough round with cheese mixture to within 1-inch of edge. Carefully fold dough over filling; pinch edge or press with fork to seal securely. Place calzones on cookie sheets.
Bake about 20 minutes or until golden brown. Cool 5 minutes.
In small saucepan, heat pizza sauce over medium, stirring occasionally until hot. Serve warm sauce with calzones.

Makes 6 servings


If you're wondering why all the recipes are from the same cookbook this week, it's because I just checked it out from the library. Everything looked so good and EASY that I just had to get started trying them!