Post Partum Menu

Meal Creamy Quinoa Primavera Miracle Meatballs Pulled BBQ Pork Sandwiches Lasagna Preparation ----------Thaw in fridge overnight Thaw in fridge overnight Cook Heat on stove or microwave. Heat on stove or microwave. Cook rice. Heat in microwave. Remove from fridge 30 minutes prior to baking. Cover & bake at 375 for 35+ minutes, or until heated through. Uncover and bake 10 more minutes. Let stand 10 minutes before serving. Preheat oven to 350 degrees. Bake frozen enchiladas for 1 hour. Uncover and bake 30 minutes until brown and crispy on top. Remove from fridge 30 minutes prior to baking. Bake, uncovered, at 350 for 30-35 minutes or until bubbly. Thaw meat mixture or defrost in microwave. Heat through and serve in taco shells or soft, warm tortillas. Heat mixture slowly in skillet or saucepan until ready to serve. Pantry Rice y y y y y y Shopping List Salad in a bag Frozen corn Hamburger buns Grapes Garlic breadsticks Frozen corn

Honey Lime Enchiladas

Thaw in fridge overnight

Salad in a bag

Cheesy Sausage Penne

Thaw in fridge overnight

y y

Garlic breadsticks Frozen peas

Rio Rancho Taco Meat

Thaw in fridge overnight

Sloppy Joes

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y y y y y y y

Hard tacos or soft tortillas Lettuce Tomato Sour cream Cheese Hamburger buns Corn on the cob

CREAMY QUINOA PRIMAVERA Ingredients 1 1/2 cups uncooked quinoa 3 cups chicken or vegetable broth 4 ounces cream cheese 1 tablespoon chopped fresh basil or 1 teaspoon dried 1 tablespoon butter 2 cloves garlic, finely chopped 5 cups thinly sliced or bite sized pieces assorted uncooked vegetables 3 tablespoons grated Romano or Parmesan cheese Directions Rinse quinoa thoroughly; drain. Bring quinoa and broth to boil in a 2-quart saucepan; reduce heat. Cover and simmer 20-25 minutes or until broth is absorbed. While quinoa is cooking, melt butter in a large skillet over medium-high heat. Cook garlic in butter for about one minute, stirring frequently, until golden. Stir in vegetables. Cook about 3-5 minutes, stirring frequently, until vegetables are crisptender. Stir cream cheese and basil into cooked quinoa. Toss vegetables with quinoa mixture and sprinkle with cheese.

MIRACLE MEATBALLS (McCall's revision) 3 lbs. ground meat (i like ground turkey) 1 can milk tsp. garlic salt tsp. pepper 2 cups oatmeal 2 tsp. liquid smoke 2 eggs chopped onion 2 tsp. salt Mix and form into balls. Sauce: 2 cups ketchup 2 cups brown sugar 2 tsp. garlic salt cup chopped onion

Mix together and boil. Pour over meatballs. Cook at 350 for 1 hour.

Really Good Lasagne (Sherry Anderson - adapted from Carrie Snow)

Preheat oven to 375 Yield: 8 servings - 1 lb ground turkey, ground beef, or 1 (12 oz) carton low-fat cottage cheese sweet Italian sausage 1 C shredded mozzarella cheese 1 C chopped onion C grated Parmesan cheese 2 cloves garlic, minced 1 egg 1 (14.5 oz) can low-sodium diced tomatoes 1 C finely chopped spinach (opt) 1 (6 oz) can low-sodium tomato paste 2 TBS snipped fresh parsley or 1 TBS 1 tsp dried basil, crushed dried parsley 1 tsp dried oregano, crushed tsp pepper 1 tsp garlic powder 2 bay leaves 9 whole wheat lasagna noodles, tsp salt (opt) undercooked to a firm al dente tsp sugar (opt) y In a saucepan, cook meat, onion, and garlic until meat is brown. Drain off fat, if necessary. Stir in undrained tomatoes, tomato paste, basil, oregano, garlic powder, salt, and sugar. Bring to boiling; reduce heat. Add bay leaf and simmer, covered, for 15 minutes; stir occasionally. Remove bay leaves before using. y For filling, combine cottage cheese, 1 C mozzarella cheese, Parmesan cheese, egg, spinach, parsley, and pepper. y Spread some sauce on the bottom of a greased 9x13 pan. Layer 3 noodles, spread with of the remaining sauce and of the filling. Repeat layers. Top with remaining 3 noodles and remaining sauce. Sprinkle with C mozzarella cheese. y Bake, uncovered, at 375 for 30 to 35 minutes or until heated through. Let stand 10 minutes before serving. y Tip: Simmer the sauce longer to deepen the flavors, or make the day before and refrigerate for best flavor. Remove bay leaves before using.

Honey Lime Enchiladas

1.5 lbs pork or chicken, cooked and shredded

Sauce:
1/3 c honey 1/4 c lime juice 1 Tb chili powder 1/2 tsp garlic powder 2 (10 oz) cans green or red enchilada sauce equal parts mixed together of: mozzarella cheese, shredded cheddar cheese, shredded flour tortillas Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes. Lightly spray 2 pans with non-stick baking spray. (I usually use one 9x13 and one 9x9 but it may vary with how thick you stuff your enchiladas) Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish. Pour remainder of sauce over enchiladas and sprinkle more cheese on top - don't be stingy! (I sometimes use more like 1 1/2 cans- you can freeze left over enchilada sauce in a baggy.) Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy.

Cheesy Sausage Penne 1 1 1 1 8 1 4 2 lb. Sausage {I like 1/2 sausage, 1/2 ground turkey/beef} Garlic Clove, minced Jar (26 oz) Spaghetti Sauce Pkg. (1 lb) Penne or med. tube Pasta oz Cream Cheese, softened C Sour cream Green onions - sliced C Shredded cheese

Cook garlic and sausage over medium heat until cooked thru; drain. Stir in spaghetti sauce, bring to a boil. Reduce heat, cover & simmer for 20 min. Meanwhile, cook pasta according to package directions; drain. In a small mixing bowl, combine the cream cheese, sr. cream, & onions. In a greased shallow, 3 quart baking dish, layer half the pasta/sausage mixture. Dollop w/half of the cream cheese mixture, sprinkle w/half of cheese. Repeat layers. Bake, uncovered, at 350 for 30-35 min. or until bubbly.

Rio Rancho Taco Meat

*Great for tacos, burritos, taco salad, or nachos

x3 1 medium onion, diced 1 lbs. ground beef 1 cup mild or medium salsa 4-5 T. taco seasoning* or 1 pkg. taco seasoning 1 t. brown sugar 1 (4 oz) can diced green chilies 1 t. garlic powder or (2 cloves fresh, minced garlic) 1/2 t. salt 1/4 t pepper 1/4 t red pepper, ground or flakes 3/4 cup water 3 4 lbs. 3c

x6 6 9 lbs. 6c

x9 9 13 lbs. 9c 2c (9 pkgs) 1/3 c 9 3 T (12) 4t 2t 2t 6c

3/4 c 1c (3 pkgs) (3 pkgs) 4t 3 1 T (4) 1t 3/4 t 3/4 t 2c 3T 6 2 T (8) 1T 1t 1t 4c

*Larger quantities of taco seasoning are available at warehouse clubs such as Sams and Costco

Original recipe yields 4-6 servings Cooking day instructions Brown onion and ground beef until no longer pink. Drain any excess grease. Add salsa, taco seasoning, brown sugar, green chiles, garlic, salt, pepper, and red pepper. Stir until well mixed. If you like your meat hotter, add more ground red pepper or flakes to taste. Add the water and simmer on low for 30-45 minutes until mixture has thickened and spices have had time to blend. If meat mixture is too thick, add more water and adjust seasonings. Cool. Freeze in meal-size portions, using freezer bag method. Serving day instructions Thaw meat mixture or defrost in microwave. Heat through and serve in taco shells or soft, warm tortillas. Top with cheese, lettuce, sour cream, or any of your favorite toppings.

Sloppy Joes

x3 1/2 cup onion, chopped 1 T butter 2 lbs. ground beef 7 oz. ketchup 1/2 cup water 1/4 cup celery, chopped 1 T. lemon juice* 1 T. brown sugar 1 t. Worcestershire sauce 1 t salt 1 t vinegar 1/4 t. dry mustard 1c 3T 6 lbs 21 oz 1c 3/4 c 2T 3T 4t 4t 1T 3/4 t

x6 3c 6T 12 lbs 42 oz 3c 1c 1/4 c

x9 4c 9T 18 lbs 63 oz 4c 2c 1/3 c

1/4 c + 2 T 1/2 c + 2 T 3T 3T 2T 1t 1/4 c + 1 t 1/4 c + 1 t 3T 2t

*The measurements for the lemon juice in the quantity table are correct. The flavor of acidic ingredients is intensified when a recipe is made in large quantity. The recipe has been adjusted to accommodate this.

Original recipe yields 15 sandwiches Cooking day instructions Saute onion in butter. Add ground beef; brown lightly. Drain off excess fat. Add remaining ingredients and simmer covered for 30 minutes. Cool mixture and freeze, using freezer bag method. Serving day instructions Heat mixture slowly in skillet or saucepan until ready to serve.