Menu Plan Monday

We did pretty good this past week with sticking to our menu. I did move things around some but we had everything except the bourbon chicken; I made chicken and rice instead.

The Weight-watchers soup was surprisingly good; even the kids said they liked it.

Monday- Vegetarian lasagna, salad and french bread

Tuesday- Three pepper pork chops, mashed potatoes and green beans

Wednesday- Salad and baked potatoes

Thursday- Bourbon Chicken and fried rice No Alcohol used (did not make last week)

Friday- Ratatouille stew and french bread recipe below

Saturday- Pizza and salad

Sunday- Pasta Primavera with Provolone (weight watchers POINTS value:5) recipe below


Ratatouille Stew

Ingredients
1 (14.5 ounce) can crushed fire-roasted tomatoes, undrained
1 pound Roma tomatoes, cored, coarsely chopped
1 (14.5-ounce) can vegetable broth
1 small eggplant (about 1 pound), cubed 1/2-inch
1 large zucchini (about 8 ounces), quartered, sliced 1/4-inch thick
1 large yellow bell pepper, cubed 1/2-inch
2 to 3 cloves garlic, minced
1 teaspoon sugar or alternative sweetener
1 1/2 tablespoons chopped fresh basil or 1 1/2 teaspoons dried
1 1/2 tablespoons fresh thyme leaves or 1 1/2 teaspoons dried
3/4 teaspoon crushed red pepper flakes or to taste
Salt and pepper
1 cup (4 ounces) shredded mozzarella cheese or nondairy alternative
Fresh basil sprigs (optional)


Ingredients
1 (14.5 ounce) can crushed fire-roasted tomatoes, undrained
1 pound Roma tomatoes, cored, coarsely chopped
1 (14.5-ounce) can vegetable broth
1 small eggplant (about 1 pound), cubed 1/2-inch
1 large zucchini (about 8 ounces), quartered, sliced 1/4-inch thick
1 large yellow bell pepper, cubed 1/2-inch
2 to 3 cloves garlic, minced
1 teaspoon sugar or alternative sweetener
1 1/2 tablespoons chopped fresh basil or 1 1/2 teaspoons dried
1 1/2 tablespoons fresh thyme leaves or 1 1/2 teaspoons dried
3/4 teaspoon crushed red pepper flakes or to taste
Salt and pepper
1 cup (4 ounces) shredded mozzarella cheese or nondairy alternative
Fresh basil sprigs (optional)


1. Combine tomatoes and broth in large saucepan. Cover; bring to a boil over high heat.

2. Add eggplant, zucchini, bell pepper, garlic, sugar, basil, thyme and red pepper flakes to saucepan. Reduce heat to low. Cover; simmer 8 minutes, stirring occasionally.

3. Season to taste with salt and pepper. Sprinkle with cheese. Garnish with basil sprigs if desired.



Pasta Primavera with Provolone

Ingredients:
1 tsp olive oil
2 onions, finely chopped
1 garlic clove, minced
1 green or red bell pepper, seeded and diced
1 medium zucchini, diced
1 cup coarsely shopped plum tomatoes (could use canned)
1/2 cup low sodium chicken broth
1/4 tsp salt
2 tbs finely chopped parsley
1/4 tsp dried oregano
1/4 tsp crushed red pepper
3 cups hot cooked penne, farfalle, or medium pasta shells
1/3 cup shredded smoked provolone cheese
1 tbs grated Parmesan cheese

1. In a large nonstick skillet over medium heat, heat the oil. Saute the onions, garlic, bell pepper, and zucchini until the onions are golden, about 5 minutes

2. Stir in the tomatoes, broth, salt, parsley, oregano, and red pepper; bring to a boil. Reduce the heat and simmer until thickened, about 10 minutes.

3. Pour over the penne, then stir in the Provolone and Parmesan.

Want to find more menu plans and recipes? Visit Organizing Junkie