I am not seeing any incredible price matching deals this week so I suggest go for produce. The summer provides us the best of our fruit and vegetables, so fill up on what is in season.
This week I am featuring recipes I have received/tried/asked for from friends and family. Theses are some of our favorites
Meatless Monday: Mung Beans and Rice
You can add meat if you want of top with kale, spinach, roasted/grilled zucchini, cauliflower, onions
1 C mung beans (soak for 12hrs)
1 C basmati rice
2 TBS butter
2 TBS Brown Mustard Seeds
2 TBS of raw grated Ginger
2 TBS Cumin Seeds
2 TBS Tumeric
2 TBS Sea Salt
Fun Stuff Additives:
1 golden or red beet
Kale or Chard (small bunch chopped)
1/2 onion or green onion
1 pepper (hot or not)
Under medium heat melt butter, add mustard seed, ginger and cumin seeds until the seed start to pop. Then add the mung beans and rice, stir for a couple minutes. Then add four cups of water. Then you can add the rest of the ingredients let it simmer; then I usually have to at 1 to 11/2 cups of water. Top with favorite veggies!
Tuesday: Italian Beef Sandwiches, Mashed potatoes and Greek Green Beans
2-3 lbs beef round
1 jar green olives
1 jar black olives
1 jar cherry peppers
2 Tbs oregano
2 Tbs basil
1 tsp garlic powder
1 tsp salt
1 tsp red pepper flakes
5 garlic cloves
2 c. water
Place all in a crock pot on low for 10-12 hours or on high for 6-8 hours. Shred with 2 forks and serve on crusty rolls.
1/4 c. olive oil
1 medium onion diced
4 garlic cloves diced
1 pkg frozen green beans
1 can diced tomatoes
1 small can tomato sauce
1 tsp sugar
In a pot place olive oil, onion and garlic and a little salt. Saute till soft. Add tomatoes, sauce, sugar and beans and simmer for 45 minutes (or longer).
Wednesday: Stuffed French Toast Sticks
Whole wheat bread
Cut crusts from bread and flatten out with a rolling pin or bottom of a glass. Spread cream cheese on one sdie and jam on the other. Scamble 2 eggs in a shallow plate and dip sandwiches in. Cook in a skillet. Cut in slices and serve with syrup for dipping.
Thursday: Pesto Pasta and Peas
I love buying a rotissere chicken and throwing it into dishes.
1 box Orzo pasta cooked
2 Tbs (or more if you like) Pesto
1 pkg frozen peas- cooked/thawed
leftover shredded chicken
Friday: Grilled veggies/leftovers/hot dogs with fun toppings (chili, pineapple and ham, grilled onions….)
Dessert! This is my new favorite summer dessert!
It is recommended to make this one day ahead of time and keep refrigerated.
9 x 13 pan1 box Graham crackers
2 3 oz boxes Jello Instant Vanilla Pudding
3 cups milk
1 9 oz bowl cool whip
Hersheys dark chocolate syrupMix pudding and milk until thick, mix in cool whip, layer crackers on
the bottom of dish. Spread half the pudding and then layer over crackers, repeat ending with crackers. Spread Hershey’s syrup over the entire layer of crackers.