Meals for the week of...April 5, 2010

Okay, it's Saturday night and I'm finally getting around to putting up this weeks meals. I'm sorry about the delay. We've had family in town almost all week working on finishing our basement remodel and they just left this morning. I'm just catching up on the necessary chores around the house and am finally getting this to post the meals. Since I had family in town my meals were a little different this week but still some great ones. We went out on Thursday so I am sticking in a recipe that is a good one I've made for years.

Monday: Flank Steak Lettuce Wraps

Thanks Katie for this great one!

Tuesday: Spaghetti with Meat Sauce

Wednesday: Tacos

Thursday: Pan-Glazed Chicken with Basil and Au Gratin Potatoes

from Cooking Light 5 ingredient/15 minute cookbook

Friday: Frozen Lasagna and Salad

Flank Steak Lettuce Wraps

This recipe can be made with chicken as well.

Flank Steak

Iceberg Lettuce

Shredded Carrots

Cucumbers - diced

Bean Sprouts

Hoisin Sauce

Sweet Chili Sauce

Grill flank steak until desired level of doneness. Once cooked slice into bite-size pieces. Peel lettuce pieces off head of lettuce so you have a little cups to hold the meat and veggies. Mix hoisin sauce and sweet chili sauce (both found in the Asian foods aisle in the grocery store) 1/2 and 1/2 in a bowl.

Take lettuce and layer with meat, veggies, and sauce. Enjoy!

Spaghetti with Meat Sauce

1 lb ground hamburger

Spaghetti noodles

Spaghetti sauce

Brown hamburger. Cook noodles and heat sauce as directed on package.

Tacos

1 lb ground hamburger

1 package Taco Seasoning

Onion - diced

Lettuce - shredded

Tomato - diced

Cheese - shredded

Salsa

Taco shells

Brown hamburger and saute with diced onions. Add taco seasoning according to package directions. Serve taco shells and meat with desired toppings.

Pan Glazed Chicken with Basil and Au Gratin Potatoes

4 chicken breasts

1/2 tsp salt

1/4 tsp pepper

2 tsp olive oil

2 tbsp balsamic vinegar

1 tbsp honey

2 tbsp chopped fresh basil

Sprinkle both sides with salt and pepper. Heat oil in a large nonstick skillet over med/high heat. Add chicken and cook thoroughly. Stir in vinegar, honey, and basil, cook 1 additional minute.

Frozen Lasagna and Salad

Cook frozen lasagna according to package directions. Use any leftover vegetables to top salad. I had shredded carrots, snap peas, and broccoli I topped our salads with this week.