Nov 8, 2012

November 8th - November 14th

This Baked Ziti recipe from is unique in that it has sour cream to give it a little zing! Of course having provolone, mozzarella, and parmesan cheeses doesn't hurt either! Give it a try! It is a big recipe so you'll have some yummy leftovers. I made mine in 2 smallers dishes because it is just the 2 of us here. I tossed the 2nd dish in the freezer to use on a busy night during the holiday season!


  • 1 pound dry ziti pasta
  • 1 onion, chopped
  • 1 tablespoon freshly minced garlic
  • 1 pound lean ground beef
  • 2 (26 ounce) jars spaghetti sauce Or I prefer to use this recipe for Red Sauce
  • 6 ounces provolone cheese, sliced
  • 3/4 cup sour cream (I used Breakstones)
  • 6 ounces mozzarella cheese, shredded
  • 2 tablespoons grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook about 8 minutes; drain.
In a large skillet, brown ground beef over medium heat. When the beef starts to brown I add the garlic and onion with salt and pepper to taste and continue cooking until well browned. Add spaghetti sauce, and simmer 15 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
Bake for 30 minutes in the preheated oven, or until cheeses are melted.

Weekly Menu
Thursday - Creamy Baked Potato Soup (see recipe below) with Grilled Cheese Sandwiches
Friday - Ravioli with Vegetables (see recipe below)
Saturday - Shepard's Pie (see recipe below)
Monday - leftovers
Tuesday - Margaita Pork Chops (remember to marinade overnight before cooking) with a garden salad
Wednesday -leftovers

Shopping List

yukon gold potatoes
3 onions
1lb fresh green beans
fresh marjoram
3 plum tomatoes
bag of baby spinach

skim milk (need at least 4 cups)
8 ounce package shredded mild cheddar cheese
cheese of choice for grilled cheese sandwiches
6 slices swiss cheese
parmesan cheese
heavy whipping cream (need 1/2 cup)

olive oil
vegetable bouillon cube
chicken base
all purpose flour

1 (2.75 ounce) package Pioneer no-fat country gravy mix (any country gravy mix will work)
1 cup uncooked orzo pasta
1 (9 ounce) package refrigerated cheese-filled ravioli
1 (14.5 ounce) can diced tomatoes
dry white wine (need 1/2 cup)
1.5 cups bottled margarita mix
6 slices ham
frozen sweet peas (need 1/2 cup)
bread for grilled cheese sandwiches

1 lb ground chuck (on sale at Publix this week)
6 skinless, boneless chicken breast halves (on sale at Publix this week)
2-3 lbs center cut pork ribs chops with bones (on sale at Publix this week)

Creamy Baked Potato Soup
4 medium potatoes
2.75 ounce Pioneer no fat country gravy mix
4 cups skim milk, divided
1/2 cup chopped onion
8 ounce shredded mild cheddar
toppings: sour cream, bacon, chives
Bake potatoes (you can do this in the mircowave if you prefer). Cool and cut into 1" cubes and set aside. Whisk together gravy mix and 1/2 cup skim milk until smooth. Set gravy mixture aside. Saute onion in a 3.5 quart saucepan coated with cooking spray until tender. Add remaining 3.5 cups milk and cook until heated through.Whisk in gravy mixture, whisking until smooth. Cook, whisking constantly until mixture begins to bubble. Stir in cheese and cook over low heat until melted. Stir in potatoes. Cook over low heat 3 to 5 minutes. Serve with desired toppings.

Ravioli with Vegetables
1 9 ounce package refrigerated cheese-filled ravioli
1 tablespoon olive oil
8 ounce fresh green beans, trimmed and cut into 2 inch pieces (2 cups)
1 small onion cut into thin wedges
1 vegetable bouillon cube or 1 teaspoon chicken base
1.5 teaspoons chopped fresh marjoram
1 teaspoon chopped fresh garlic
1/8 teaspoon pepper
1/2 cup water
1 cup chopped, seeded Italian plum tomatoes
1/2 cup frozen sweet peas
3 tablespoons shredded fresh parmesan cheese
Cook ravioli as directed on package. drain; cover to keep warm. Meanwhile, heat oil in large skillet over mid high heat until hot. Add green beans and onion; cook and stire 3 minutes. Add bouillon cube or chicken base, marjoram, garlic, pepper and water; cook an additional 3 to 5 minutes or until beans are crisp-tender. Add tomatoes, peas and cooked ravioli. reduce heat to mid low; cook 3 to 5 mins until mixture is thoroughly heated and sauce is slightly thickened, stirring occasionally. Sprinkle with parmesan and serve!

Shepard's Pie
5 yukon gold potatoes
5 galic cloves, peeled
1/2 stick butter
about 1/4 cup warmed milk
salt & pepper to taste
1 lb ground chuck
1 onion chopped
1 teaspoon garlic minced
1/2 lb fresh green beans, trimmed
3 carrots sliced (more or less to your liking)
1 14.5 ounce can diced tomatoes
Wash potatoes and dice. Boil potatoes with garlic cloves until fork tender; drain. Mash potatoes with butter and 1/2 the milk. Adding more warmed milk as needed. Keep potatoes warm.
While potatoes are boiling, steam green beans and carrots until crisp-tender. 
Brown ground chuck with onions and garlic until meat is cooked through. Add diced tomatoes with their juice and heat through. When green beans and carrots are steamed add them to the meat mixture.  Put meat and vege mixture in a square casserole dish and top with mashed potatoes. Bake in a pre-heated 350 degree oven for about 20-30 minutes and enjoy! Top with shredded cheese if you desire and heat until melted.

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