Menu For 6/20 - 6/26

Menu Plan for the week of 6/20 - 6/26. I wanted to do something easy for while I am both at the hospital for dh, and easy for once I get home and am healing from the c-section. To me these dinner meals are great for just that! 
Sunday, June 20
Dinner

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Monte Cristo Sandwiches

Recipe source: TryFoods International PREPARATION INSTRUCTIONS (Prep Time:10 minutes, Total Time:20 minutes) 1. Spread bread slices evenly with mustard. Top evenly with cheese, ham and turkey. Cover with remaining bread slices. 2. Combine eggs and milk in shallow dish. Dip both sides of each sandwich in milk mixture. 3. Melt butter in large nonstick skillet over medium heat. Cook sandwiches about 3 minutes on each side or until golden brown. Dust with powdered sugar and serve with raspberry jam, if desired.

Servings:4 INGREDIENTS 4 tbsp. Dijon or honey mustard Powdered sugar, raspberry jam (optional) 2 tbsp. butter or margarine 2 eggs, lightly beaten 1/4 cup milk 4 slices Swiss cheese 8 slices white bread 1/4 lb. thinly sliced smoked ham 1/4 lb. thinly sliced turkey breast . = Meijer One Stop Special = Coupon NUTRITIONAL INFORMATION Serving size: 1 % Daily Value  Calories 422 Total Fat 22g 33% Saturated Fat 10g 50% Cholesterol 148mg 49% Sodium 1071mg 45% Total Carbohydrates 30g 10% Dietary Fiber 1g 6% Vitamin C 0mg 0% Calcium 378mg 38% Above information is approximate and depends upon the nature and exact quantity of ingredients used.

This recipe is provided by Try Foods International, Apopka, Florida, and is reproduced by permission. All rights reserved.

Monday, June 21
Dinner

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California Chicken Stir-Fry

Recipe source: Meijer Healthy Living PREPARATION INSTRUCTIONS 1. HEAT dressing and soy sauce in large nonstick skillet on medium heat. Add chicken; stir fry 3 minutes or until cooked through. 2. REMOVE from skillet. 3. ADD all remaining ingredients except the bean sprouts to skillet; mix well. Stir fry 5 minutes or until vegetables are crisp-tender. Stir in chicken and the bean sprouts; stir fry until heated through. * Recipe adapted from www.kraftfoods.com

Servings: INGREDIENTS 2 tbsp Kraft Free Catalina Dressing 2 tbsp La Choy Lite Soy Sauce, divided 1/2 lb Meijer Chicken Tenders, cut into thin slices 1/2 cup Kraft Fat Free Catalina Dressing 1 tsp minced fresh gingerroot 1 cup broccoli florets - - clementine orange segments 1 small carrot, cut into thin slices 1/2 medium red and yellow bell peppers, cut into thin strips 1 cup Mann's Packing Fancy Snow Peas 1 cup bean sprouts . = Meijer One Stop Special = Coupon

Meijer Healthy Living

Tuesday, June 22
Dinner

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Beef Brisket with Winter Vegetables

Recipe source: TryFoods International This slow-cooked brisket is well worth the wait. The result is a tender, juicy, flavorful meat. PREPARATION INSTRUCTIONS (Prep Time:20 minutes, Total Time:3 hours, 20 minutes) 1. Place brisket in large Dutch oven. Sprinkle pepper onto brisket. Add parsnips, onion, fennel, carrots, potatoes, 1 1/2 cups water, Worcestershire sauce and barbecue sauce; sprinkle soup mix on top. 2. Bake, covered, at 325°F for 3 to 3 1/2 hours or until tender and a meat thermometer registers 160°F, basting occasionally with pan juices. Remove beef from pan, reserving gravy. Cut into slices and place beef and vegetables on large serving platter. Pour gravy over beef.

Servings:10 INGREDIENTS 2 tbsp. Worcestershire sauce 4 parsnips, peeled and sliced 1 onion, cut into fourths 1/2 lb. new potatoes, halved 1 fennel bulb, cut into fourths 1/2 pkg. dry onion soup mix 1 beef brisket, trimmed 1 1/2 cup barbecue sauce 1/2 pkg. baby carrots 1/4 tsp. pepper . = Meijer One Stop Special = Coupon NUTRITIONAL INFORMATION Serving size: 1/10 of recipe % Daily Value  Calories 890 Total Fat 55g 84% Saturated Fat 21g 107% Cholesterol 159mg 53% Sodium 2416mg 101% Total Carbohydrates 52g 17% Dietary Fiber 5g 20% Above information is approximate and depends upon the nature and exact quantity of ingredients used.

This recipe is provided by Try Foods International, Apopka, Florida, and is reproduced by permission. All rights reserved.

Wednesday, June 23
Dinner

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Autumn Tilapia Skillet

Recipe source: TryFoods International PREPARATION INSTRUCTIONS (Prep Time:8 minutes, Total Time:23 minutes) 1. In large nonstick skillet heat oil over medium heat. Add onion, garlic and carrot. Cook and stir 3 to 4 minutes or until onion is crisp-tender. Meanwhile, sprinkle fish lightly with salt and pepper to taste. 2. Add tomatoes and 2 tablespoons water or white wine to skillet. Top with fillets. Cover. Cook over medium-low heat 12 to 15 minutes or until fish flakes easily at thickest part.

Servings:4 INGREDIENTS 1 cup carrot strips (1/4x1/4x2-inch) 2 cloves garlic, minced 1 large fresh tomato, cored and cut into thin wedges 1 medium onion, halved and sliced 1 tbsp. olive oil 4 tilapia fillets (thawed, if frozen) . = Meijer One Stop Special = Coupon NUTRITIONAL INFORMATION Serving size: 1/4 of recipe % Daily Value  Calories 407 Calories from Fat 38 Total Fat 4g 7% Saturated Fat 2g 10% Cholesterol 221mg 74% Sodium 176mg 7% Total Carbohydrates 8g 3% Dietary Fiber 2g 7% Vitamin A 8819IU 176% Vitamin C 15mg 25% Calcium 18mg 2% Above information is approximate and depends upon the nature and exact quantity of ingredients used.

This recipe is provided by Try Foods International, Apopka, Florida, and is reproduced by permission. All rights reserved.

Thursday, June 24
Dinner

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Barbecue Grilled Beef Ribs

Recipe source: TryFoods International PREPARATION INSTRUCTIONS (Prep Time:9 minutes, Total Time:1 hour, 54 minutes) 1. Preheat grill to indirect medium heat. Meanwhile, trim ribs of any excess fat. Lightly salt and pepper ribs to taste; cut to fit 13x9x2-inch aluminum or disposable foil pan. Place ribs, onion, celery and carrot in pan. Pour liquid over ribs. Cover tightly with foil. Place over indirect heat according to manufacturer’s directions. Cover and grill 1 1/2 to 2 hours or until rib meat is very tender. 2. Melt butter in small saucepan. Add garlic, if desired; cook 30 seconds; do not brown. Stir in barbecue sauce, apple butter and green onion; heat until bubbly. Reduce heat and simmer 5 minutes to blend flavors. Stir in brown sugar, if desired, until dissolved. Set aside. 3. Heat grill to medium direct heat. Remove ribs from pan; discard liquid and vegetables. Place ribs on grill; brush with reserved barbecue sauce mixture. Cover and grill 15 to 25 minutes or until tender, basting with sauce and turning occasionally.

Servings:6 INGREDIENTS 1/4 cup apple butter 1 rib celery, sliced 1 tbsp. packed brown sugar (optional) 1 medium carrot, sliced 1 large onion, sliced 1 clove garlic, minced (optional) 1 tsp. butter or margarine 4 lb. bone-in beef spareribs 1 1/2 cups beef broth, beer or water 1/2 cup barbecue sauce 2 tbsp. sliced green onion . = Meijer One Stop Special = Coupon NUTRITIONAL INFORMATION Serving size: 1 % Daily Value  Calories 595 Total Fat 32g 49% Saturated Fat 14g 68% Cholesterol 180mg 60% Sodium 724mg 30% Total Carbohydrates 14g 5% Dietary Fiber 1g 4% Vitamin A 1918IU 38% Vitamin C 4mg 6% Calcium 46mg 5% Above information is approximate and depends upon the nature and exact quantity of ingredients used.

This recipe is provided by Try Foods International, Apopka, Florida, and is reproduced by permission. All rights reserved.

Friday, June 25
Dinner

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Cod & Corn Chowder

Recipe source: TryFoods International A quick-fix seafood chowder relies on convenience foods frozen vegetables and canned soup for a satisfying meal, perfect for supper during cold weather. PREPARATION INSTRUCTIONS (Prep Time:12 minutes, Total Time:20 minutes) 1. In large saucepan cook vegetables, covered, in 1/2 cup water 5 minutes. 2. Stir in undiluted soup; gradually stir in milk until blended. 3. Bring to boiling. Add cod chunks. Simmer gently until fish flakes with a fork, about 3 minutes. Season with pepper, if desired.

Servings:4 INGREDIENTS Freshly ground black pepper (optional) 2 cans potato soup 12 oz. cod fillets, cut into 1-inch chunks 1 1/2 cups frozen broccoli, corn, and sweet peppers 2 cups milk . = Meijer One Stop Special = Coupon NUTRITIONAL INFORMATION Serving size: 1 % Daily Value  Calories 240 Total Fat 6g 9% Saturated Fat 3g 15% Cholesterol 54mg 18% Sodium 1326mg 55% Total Carbohydrates 24g 8% Dietary Fiber 1g 5% Vitamin C 13mg 21% Calcium 188mg 19% Above information is approximate and depends upon the nature and exact quantity of ingredients used.

This recipe is provided by Try Foods International, Apopka, Florida, and is reproduced by permission. All rights reserved.

Saturday, June 26
Dinner

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Beef and Noodles

Recipe source: TryFoods International PREPARATION INSTRUCTIONS (Prep Time:20 minutes, Total Time:1 hour, 50 minutes) 1. Trim fat from meat. Cut meat into 3/4-inch cubes. 2. In 5-quart Dutch oven, brown half of meat in hot oil. Remove. Brown remaining meat with onion and garlic. Add more oil, if necessary. Drain fat. Return all meat to pan. 3. Stir in broth, bay leaf, thyme and pepper. Bring to boiling. Reduce heat and simmer, covered, 1 to 1 1/4 hours or until meat is tender. 4. Stir in carrots and noodles. Bring to boiling. Reduce heat and cook, covered, about 10 minutes or until noodles are tender. Remove and discard bay leaf.

Servings:6 INGREDIENTS 1 1/2 cups baby carrots, halved crosswise 1 pkg. extra-wide noodles 1/4 tsp. pepper 1 medium onion, coarsely chopped 1 tsp. dried thyme, crushed 1 clove garlic, minced 1 lb. boneless beef chuck roast 4 cups beef broth 1 bay leaf 1 tbsp. vegetable oil . = Meijer One Stop Special = Coupon NUTRITIONAL INFORMATION Serving size: 1/6 of recipe % Daily Value  Calories 332 Calories from Fat 126 Total Fat 14g 22% Saturated Fat 4g 22% Trans Fat 0g Cholesterol 73mg 24% Sodium 643mg 27% Total Carbohydrates 30g 10% Dietary Fiber 3g 10% Sugars 3g Vitamin A 7598IU 152% Vitamin C 4mg 6% Calcium 42mg 4% Above information is approximate and depends upon the nature and exact quantity of ingredients used.

This recipe is provided by Try Foods International, Apopka, Florida, and is reproduced by permission. All rights reserved.