M is coming back from a trip this afternoon, so meals will include everyone this week.
Lunches include leftovers, cottage cheese, fruit, hummus with vegetables, & nuts. I'm trying hard to lose weight this holiday season, so I need to keep the calories under control for lunch.
Sunday - Stuffed Peppers (recipe below)
Monday - Ham & Cheese Turnovers
Tuesday - Chicken Cordon Bleu
Wednesday - Leftovers
Thursday - Bob's Awesome Lasagna
Friday - Homemade Pepperoni Pizza
Saturday - Out to dinner with my parents.
Sunday - Mediterranean Chicken with Potatoes
STUFFED GREEN PEPPERS (adapted from Better Home & Gardens Cookbook)2 green peppers
1 pound ground beef
1 clove garlic
1/3 cup chopped onion
7 1/2 ounces canned tomatoes, cut up
1/3 cup uncooked long-grain rice
1 tablespoon Worcestershire sauce
1/2 teaspoon dried basil (or dried oregano)
1/4 tsp saffron
1/2 cup shredded American cheese, divided use
Halve peppers lengthwise, removing stem ends, seeds and membranes. Immerse peppers into boiling water for 3 minutes. Sprinkle insides wth salt. Invert on paper towling to drain well.
In a skillet cook meat, garlic and onion till meat is brown and onion is tender. Drain fat.
Stir in undrained tomatoes, uncooked rice, worchestershire sauce, basil, 1/2 cup water, saffron, 1/4 teaspoon salt and 1/4 teaspoon pepper. Bring to boiling; reduce heat. Cover and simmer for 15-18 minutes or till rice is tender.
Stir in 1/4 cup of cheese. Fill peppers with meat mixture. Place in an 8x8x2 inch baking dish with any remaining meat mixture.
Bake in a 375 degree F oven about 15 minutes or till heated through.
Sprinkle with remaining 1/4 cup cheese. Let stand 1 to 2 mintues.
Serving Size : 4