Sunday, September 20, 2009

Weekly Menu 9/20

Hello Cooking Friends,
I hope you each tried at least one new recipe last week whether it was one of the ones I had posted or from another source. I like to try new recipes every week to keep from getting bored. My kids are also introduced to new flavors and ingredients by me cooking different meals often. It is time for Bible studies to begin and weekly school activities are under way. I have found that my Crock is a great kitchen tool to take advantage of. If you wake up 10 to 15 minutes earlier, on a day you know you have time crunch, dinner can be made before you leave in the morning and be ready when you arrive home. I like using Mc Cormicks Slow Cookers they are really a no brainer to prep and taste great. You can also just throw veggies and a roast with broth or water, v8 juice, salt and pepper for a quick easy meal.

Monday- Stuffed Chard

Tuesday - Miguel's Jr

Wednesday- Slow Cookers Packet Savory Pot Roast.

Thursday-Harvest Pot Pie

Friday - Grilled salmon and noodle salad ( I never made it last week forgot about hockey game and Justin's Party.)

Stuffed Chard with Fresh Marinara

Recipe courtesy

Reminiscent of the stuffed cabbage of yore, the mild flavor of chard makes these beef-stuffed rolls perfect for the whole family. Make It a Meal: A side of whole-wheat spaghetti to soak up the sauce plus a glass of Syrah.

Prep Time:
35 min
Inactive Prep Time:
hr min
Cook Time:
5 min


4 servings, 2 rolls each


* 1 pound 90%-lean ground beef
* 1/2 cup plain dry breadcrumbs
* 2 medium shallots, minced, divided
* 1 1/2 teaspoons Italian seasoning, divided
* 1 teaspoon garlic powder
* 1/2 teaspoon freshly ground pepper, divided
* 8 large Swiss chard leaves, stems removed (see Tip)
* 1 14-ounce can reduced-sodium chicken broth
* 1 tablespoon extra-virgin olive oil
* 1/4 teaspoon crushed red pepper
* 1 28-ounce can crushed tomatoes
* 1/2 cup freshly shredded Parmesan cheese (optional)


Gently mix beef, breadcrumbs, 1 tablespoon shallot, 1/2 teaspoon Italian seasoning, garlic powder and 1/4 teaspoon pepper in a large bowl until just combined. Divide the mixture into 8 oblong 3-inch portions.

Overlap the two sides of a chard leaf where the stem was removed and place a portion of beef there. Tightly roll the chard around the beef. Place each roll, seam-side down, in a large nonstick skillet. Pour in broth, cover and bring to a boil over high heat. Reduce heat to a simmer; cook until an instant-read thermometer inserted into the center of a roll reads 165°F, 8 to 10 minutes. Discard any remaining broth.

Meanwhile, heat oil in a medium saucepan over medium heat. Add the remaining shallot, 1 teaspoon Italian seasoning, 1/4 teaspoon pepper and crushed red pepper. Cook, stirring often, until the shallot is soft, 1 to 2 minutes. Stir in tomatoes and cook, stirring occasionally, until slightly reduced and thickened, about 8 minutes. Serve the chard rolls topped with sauce and Parmesan cheese, if desired.

Remove chard stems, including the widest section of the rib at the base of the leaf, by making narrow triangular cuts.

Printed from on Sun Sep 20 2009

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Harvest Pot pie
Family Circle Magazine Oct 17 issue

If you interested in this recipe let me know and I will get it out as soon as I can. I can't find it online to post and it is a little long to type so I can snail mail it to you. Or you can buy this months issue of Family Circle lots of good recipes in it.

Enjoy cooking for your family and don't forget to sprinkle in a little extra love.

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