Menu Plan Monday

menu_plan_monday.bmp

Another week, another happy husband. Of course this may be because we spent most of the weekend outdoors. It was another beautiful weekend with lots of sun, big trucks and geocaching. The sun will be out for at least part of the week and the temperature is rising so BBQ will be the appliance of choice this week. We tried Anthony’s Sweet and Sour Meatball recipe in the slow-cooker on Sunday and we need to tweak the sauce recipe a bit. It was very liquidy. In the oven we end up adding water so that the sauce doesn’t reduce too much, but there isn’t the reduction in the slow-cooker. If anyone can give me some tips for thickening up the sauce without loosing taste or putting it in the oven please let me know in the comments.

So without further ado, the menu.

Monday: BBQ chicken, with mashed potatoes, salad

Tuesday: Guide Night=late dinner so convenient food.

Wednesday: Ground Turkey Meatloaf (From the April issue of Weight Watcher’s Magazine)

Thursday: Beef kabobs (with yellow peppers, mushrooms, pearl onions) done on the BBQ with Basmati rice

Friday: Casual BBQ Hamburgers and Hot Dogs, Salad

Saturday: BBQ Fish (Saturday morning trip to Granville Island market to pick up fish and vegetables and bread.) Grilled Vegetables, Nugget Potatoes.

Sunday: Roast Beast (beef or chicken, haven’t decided yet.) Roast potatoes, carrots, and Cesar salad.

Recipe for Turkey Meatloaf:

Prep. 20 min. Cook 1 hour Pre-Heat oven to 375 deg F

2 Garlic Cloves minced * 1 onion diced *

1 teaspoon olive oil 1 (1/2 pound) zucchini finely chopped. *

1 teaspoon dried thyme 1.5 pounds ground turkey

3/4 cup quick cooking oats 1/3 cup plain fat free yoghurt

2 large eggs lightly beaten 1 teaspoon salt

1/2 teaspoon fresh ground pepper 1/4 cup + tablespoons Ketchup

* you can chop things finely with a food processor if you have one.

1. Pre-heat oven. Chop ingredients.

2. Heat the oil in a large non-stick skillet over med-low heat. Add onions and garlic and cook until softened, stirring occasionally, about 5 minutes. Add the zucchini and thyme to the skillet; increase the heat and cook, stirring occasionally until the liquid has evaporated and the vegetables are softened, about 4 minutes. Transfer to a large bowl and let cool, about 5 minutes.

3. Add the turkey, oats, yoghurt, eggs, salt, pepper, and 2 tablespoons of ketchup to the vegetables, mix until just blended. Spoon into the center of a 9 x 13 inch baking pan; form into a 5 x 9 loaf. Bake 35 minutes. Spread remaining 1/4 cup ketchup over the loaf. bake until a meat thermometer inserted to the center of the loaf reads 165 deg. F, about 15 minutes longer. Let stand 10 minutes. Transfer to a cutting board and cut into 6 slices.

Per Serving: (1 slice) 232 cal, 4 g fat, 2 g fibre Points Value: 5

Hope all of you have a good week.

1 comment to Menu Plan Monday