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.

*Ingredients

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

Instructions:

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.