Monday, March 7, 2011

Meal Planning

Monday- Nanny's
Tuesday- Portuguese Kale Soup. (I bought some Soy Chorizo at Trader Joe's. My Portuguese grandmother is rolling over in her grave as I type this.)
Wednesday- Leftovers
Thursday- Asparagus, Red Peppers, and Garlic Lemon Shrimp over Linguine
Friday- Bobotie (South African Meat Pie)*: Thanks to my sister for passing this along from the Weight Watchers website.

1 pound raw lean ground beef
1 cup onion, finely chopped
1 medium apple(s), Granny Smith, peeled and finely chopped
1/2 cup(s) carrot(s), finely chopped
1/2 cup(s) raisins
2 leaf/leaves bay leaf
1 clove(s) garlic clove(s), minced
Spice Mix:
1 1/2 tsp kosher salt
1 tsp chili powder
1/2 tsp Cumin seeds, ground
1/2 tsp ground coriander
1 Tbsp curry powder
1/4 tsp ground cloves
1/4 tsp black pepper, freshly ground

Remaining Ingredients:
1/4 cup(s) dry red wine
3 Tbsp mango chutney
2 large egg(s)
1/2 cup(s) low-fat milk
1. Preheat oven to 375°F. Coat a 9-inch loaf pan with cooking spray.
2. In a large nonstick skillet, over medium-high heat, cook meat until no longer pink, breaking it up with a wooden spoon as it cooks, about 3 to 5 minutes. Drain meat; set aside.
3. In same skillet (do not wipe out pan), over medium-low heat, combine onion, apple, carrot, raisins and bay leaves; cook, stirring frequently until soft, about 10 minutes. Stir in garlic and spice mix; cook for 2 minutes.
4. Stir meat into vegetable mixture; pour in wine and scrape bottom and sides of pan with a spoon to loosen any stuck pieces of food. Simmer mixture for 5 minutes; remove from heat. Remove bay leaves; stir in chutney. Spoon meat mixture into prepared pan.
5. In a small bowl, thoroughly whisk together eggs and milk; pour over meat mixture, tilting pan to evenly cover top. Bake until egg layer is set, about 20 to 25 minutes. Let cool slightly before cutting into 8 pieces.

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