Some people may wonder why I never have leftovers listed in my menu plans. It's mostly because we eat leftovers for lunch. However, if I do use leftovers for another dinner, I generally remake them into something else. I find that we all eat it better that way.

Monday: Penne with Red Sauce, Garlic Bread, Salad

Tuesday: Lentil and Sausage Soup (soup supper potluck at home group)

Wednesday: Potato Kibbeh and Salad

Thursday: Ham, Mashed Potatoes & Gravy, Lima Beans

Friday: Eggs in Purgatory, Toasted English Muffins, Salad

Saturday: Grilled Basa Fillets, Burghul Pilaf, Salad

Sunday: Lamb, Goat Cheese and Pine Nut Meatballs, Rice Pilaf, Salad

Please ask for any recipes you like. Here are a couple I have at the ready:

Eggs in Purgatory
This makes enough for our whole family to eat. I usually serve it with pasta or with garlic bread. Sometimes I add a salad or other vegetable, but often just this, the sauce and the carbohydrate. If I serve it with a pound of pasta (dry weight) or bread enough for the family, the cost of this meal is $5.09 for the complete meal, or $0.57/per person. If we add a salad or other vegetable, it brings the cost up to around $7.09 or $0.78 per person, so you see this is a rather inexpensive meal. It is delicious and filling, too.

3 garlic cloves, minced
3 tablespoons olive oil
3 cups canned tomato puree or tomato sauce
3/4 teaspoon dried oregano
3/4 teaspoon dried thyme
1/2 teaspoon red pepper flakes
salt, to taste
12 large eggs
1/4 cup grated parmesan

Cook the garlic for a minute over medium heat in a small skillet. add
the tomato sauce and the seasonings. simmer over a very low heat for
about 10 minutes, or thickened slightly.

Using a spoon, make a well for each egg, and carefully slide the eggs
into the sauce. sprinkle with the cheese. Cover and cook over low
heat for about 10 minutes, or until the eggs are done to your liking.

Potato Kibbeh

1 1/2 cup burghul
6 cups mashed potatoes
3 medium onions, minced
1 bunch fresh cilantro, minced (I do both of these together in the food processor, you can use parsley if you don't like cilantro)
3/4 cup flour
1 tablepoon salt
3/4 teaspoon allspice

Soak burghul in about a cup of water. Place mashed potatoes in a mixing bowl. Squeeze excess water from burghul and add to potatoes. Fold in onions and cilantro. Add flour, salt and allspice. Knead to form a soft dough. Spread half of the mixture in the bottom of a greased baking pan. Top with walnut filling and cover with remaining potato mixture. Score into diamonds and bake at 350 for 30 minutes.

Walnut Filling:

3 tablespoons oil
3/4 cup walnuts, chopped
4 onions, chopped
3 tablespoons pomegranate molasses (you can leave this out, or use another liquid instead, I'd dilute regular molasses with vinegar)
salt and allspice to taste

Heat oil over medium high heat, sauté all ingredients until softened. Set aside to cool.

What's on your menu this week?

Labels: Family, Homemaking, Menu Plans, Recipes, Tales from the Kitchen