Dinners w/o 11/25:

Hope everyone had a great Thanksgiving week. I tried out 2 of Ina’s apps from her latest cook book “Fool Proof” last week. We loved them both – easy to make too!

Cheddar jalapeno crackers http://today.msnbc.msn.com/id/49917382/ns/today-food/t/ina-gartens-cheddar-crackers-other-tasty-recipes/
Mustard Gruyere batons http://today.msnbc.msn.com/id/49917382/ns/today-food/t/ina-gartens-cheddar-crackers-other-tasty-recipes/

Sunday – out
RN74 http://michaelmina.net/restaurants/locations/rnwa.php  tomato soup with the grilled cheese croutons was delish!

Monday–
Flank steak – http://www.dinneralovestory.com/tony%e2%80%99s-steak/
Grilled asparagus

Tuesday – Michele out
Bob’s choice

Wednesday –
Chunky chicken chili (I made this over the weekend- used leftover turkey and broth from Thanksgiving then froze)
http://overcocktails.blogspot.com/2009/11/chunky-chicken-chili.html

Thursday –
Stuffed peppers with green beans (thank, Kari!)

Ingredients
1 package lean ground turkey
Peppers – red, yellow, or orange – 3-4
1/2 cup white rice cooked
2-3 slices of French bread
Milk
Celery
Shallots
Garlic
1-2 egg yolks
Italian flat leaf parsley
Grated pecorino romano or parmesan
Marinera sauce – either homemade or store bought
S&P

Cut peppers in half, remove stem and seeds. Steam in the microwave for about 5 mins or until tender, set aside. Chop about 1/2 cup or more celery and 1 large shallot and sautée in olive oil for about 5-8 minutes or until soft. While the celery and shallot are cooking, cube the bread, removing the crust and soak in about 2 Tbsp milk…maybe more the idea is the soak the milk up with the bread. Once this has soaked for at least 5 minutes, add the egg yolk, turkey, parsley (about 1/4 C), garlic and rice. Make sure the celery is completely cooled before adding to the mixture. Add a generous amount of S&P and about 1/4 C grated romano. Mix everything together well. Use a large casserole pan, coat the bottom of the pan with marinara sauce. Line the peppers up in the pan, I also like to put about a tsp of sauce on the bottom of the pepper before placing the meat inside the pepper. Put about a tsp of sauce on top, and top that with more romano.

This is something you can either make the night before and refrigerate or cook immediately. Bake at 350 for about 40 mins. Serve with additional marinara on the side. I usually use 3 peppers and use the remaining meat mixture for meatballs which I bake for the kids.

Friday – out

Saturday – new recipe! Can’t wait to try! (thanks, Erin!)
Mini crab cakes http://m.epicurious.com/recipes/food/views/Mini-Crab-Cakes-352041?mbid=ipapp
Green salad

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