Week 6: Meal 1
Black Bean Soup
1 lb. Black Beans
1 lb. Stewing Beef, cut up
3 Slices Bacon, cut up into 1-inch squares
1 medium onion, peeled and chopped
2 stalks celery, scrubbed and chopped
1 Tbsp. diced parsley
1 ½ tsp. salt
¼ tsp. black pepper
Lemon slices
Pick over the beans and rinse them in several changes of water. Soak them overnight in enough water to cover by about 2 inches. Drain the beans and put them in a large pot with 2 quarts water, the beef, bacon, onion, celery, and parsley. Bring the soup to a boil and simmer, covered for 3 or 4 hours, or until the beans are cooked. After it has been cooking for a few minutes, skim the soup with a slotted spoon to remove scum. When the soup is cooked, puree all or part of it in a blender or food processor before serving. Season to taste with salt and pepper and place a slice of fresh lemon in each bowl before ladling in the soup, or pass a small pitcher of lemon juice at the table. Serve Hot.
(Serves 6-8)
Cornbread
1-cup flour
1 cup yellow cornmeal
3 Tbsp. sugar
1 Tbsp. baking powder
½ tsp. salt
2 eggs
1-cup rice milk
¼ cup vegetable oil
Stir all ingredients together just until smooth. Pour into a greased 9” x 9” pan, and then bake at 425 for 20 to 25 minutes.
(Serves 6-8)
Week 6: Meal 2
Turkey Breast
1 6-8 lb Turkey Breast
2 Tbsp. Salt
1 Tsp. each: thyme, oregano, parsley, and sage
2 Tbsp. canola oil
1 Cup water (divided)
2 Tbsp. flour
After thawing the turkey breast, rinse it inside and out. Combine salt, spices and oil, and rub this mixture all over the turkey breast, inside and out. Place into a large dutch oven, and add ½ cup water to it. Cover and cook at 325 until Turkey is done. Check package direction for cooking times. Make gravy using water, flour and pan juices.
(Serves 6-8)
(Dice leftover turkey and save for Turkey potpie later in the week.)
Bread Stuffing
½ cup celery, finely chopped
½ cup onion, chopped
½ cup margarine
1 Tbsp. parsley
½ tsp. sage
½ tsp. thyme
Dash of salt and pepper
8 cups dry bread cubes
¾ to 1-cup water or turkey stock
Cook celery and onion in Ghee until tender; remove from heat. Stir in seasonings. Place the bread cubes in a large bowl, and stir in the onion mixture. Drizzle with enough water or broth to moisten. Bake in a covered casserole dish at 325 for 40 to 45 minutes.
(Serves 8 )
Mixed Veggies
1 bag frozen mixed veggies
Cook on stovetop steamer until tender
Week 6: Meal 3
Scrambled Eggs with Ham and Cheese
6-8 Eggs
2-3 slices ham, sliced 1 inch thick and cubed
1 bag shredded cheddar cheese
2 slices rice cheddar cheese
Break eggs into a bowl and whisk until combined. Add diced ham and cook until eggs are cooked the way you like them. Sprinkle cheese on top and melt. Serve.
Toast
6-8 slices of Bread
Margarine
Fruit Preserves
Toast bread in a toaster and top with margarine or Ghee and your choice of fruit preserves.
Week 6: Meal 4
Tomato Soup
1 – 2 cans tomato soup
Cook soup according to package directions
Grilled Cheese Sandwiches
8 Slices of bread
Cheddar Cheese
Cheddar Rice Cheese
Margarine or Ghee
Spread the tops of each slice of bread with the margarine or Ghee. Make a sandwich with the cheese and place on skillet, Ghee side down. Cook until the bottom is golden brown, turn and cook until golden brown and cheese is melted.
Week 6: Meal 5
Turkey Pot Pie
4 Tbsp. Ghee
1 medium onion chopped
1 rib celery chopped
¼ cup flour
1 ¼ cup chicken or turkey stock
1 ¼ cup rice milk
1 tsp. dried sage
¾ tsp. dried thyme
Salt and pepper to taste
2 cups diced cooked turkey
2 cups mixed vegetables
Pie dough
Glaze
1 egg yolk
1 Tbsp. milk
Melt the Ghee in a large pan and stir in the onion and celery. Sweat the vegetables for approximately 8 minutes. Stir in the flour and cook for one more minute. Add the stock to the pan, whisking to incorporate all ingredients. When the stock starts to thicken, add the milk, sage, thyme, salt, and pepper. Stir in the turkey and vegetables and simmer for two minutes then remove from heat. Prepare a 2-quart round casserole dish and transfer the filling and smooth the top. Let cool and preheat the oven to 400. Prepare the dough for the top crust. Top the casserole dish with the pie dough and fit the edge of the dough to the dish. Mix the egg yolk and milk together in a small bowl and brush the top of the pie with mixture. Poke steam vents in the top of pie. Bake until heated through and top is golden brown, about 40 minutes. Allow pie to rest and cool ten minutes before serving.
(Serves 6)
