Sunday, September 21, 2008

Menu Plan Monday

I am so glad to be back to menu planning. Last week we were in a tizzy from the storm and then had house guests. I hate to admit that we were living off of pre-packaged and fast food there for a while...and our stomachs let us know it!!!
So it's time to get back to eating healthier. Here is my plan and I will be subbing fresh veggies and dried beans for the canned ingredients and hopefully we'll be on the road to feeling better soon.

Monday: Brown Rice and Veggie Stir Fry

Tuesday: Slow Cooker Chicken Cacciatore

Wednesday: Chicken Gumbo (but plan to fry my okra until crunchy and put on the top - I saw that on "Throwdown with Bobby Flay" and it looked so good!)

Thursday: Black Bean Burritos on homemade whole wheat tortillas

Friday: Lasagna with Spinach and Peppers

Saturday: Focaccia Pizza Sandwiches (now I need to find a good focaccia recipe!)

Sunday: 15 Bean Soup with Cornbread


Linda said...

I make this recipe often, and if I can do it, I know you can. You can subsitute any herb, or leave it out. Also, I don't use pans; I roll it out on parchment and put it directly on a hot stone. Focaccia
two 1/4-ounce packages (5 teaspoons) active dry yeast
1 teaspoon sugar (agave or honey)
2 cups warm water (105°‐115° F.)
1 tablespoon table salt
about 5 1/2 cups all-purpose flour ( I subsititute part wheat)
1/3 cup olive oil
2 teaspoons minced fresh thyme leaves
2 tablespoons cornmeal
1/2 cup coarsely grated Parmesan
coarse salt for sprinkling
freshly ground black pepper for sprinkling
In a standing electric mixer fitted with paddle attachment beat together yeast, sugar, and water and let stand 5 minutes, or until foamy. In a bowl stir together table salt and 5 cups flour. Stir oil into yeast mixture. With motor on low speed, gradually add flour mixture to yeast mixture. With dough hook knead dough 2 minutes, or until soft and slightly sticky.
Transfer dough to a floured surface and knead in enough remaining flour to form a soft but not sticky dough. Form dough into a ball and put in an oiled large bowl, turning to coat. Cover bowl with a kitchen towel and let dough rise in a warm place until doubled in bulk, about 45 minutes.
Transfer dough to a lightly floured surface and divide in half. Knead thyme into one half and knead plain half 1 minute. Form each half into an oval and invert bowl over them. Let dough rest 5 minutes for easier rolling.
Preheat oven to 450° F.
Oil two 13- by 9-inch baking pans and sprinkle each with 1 tablespoon cornmeal. On lightly floured surface with a floured rolling pin roll out dough halves into 13- by 9-inch rectangles and fit into pans. Cover each pan with a kitchen towel and let dough rise in a warm place until doubled in bulk, about 20 minutes.
Sprinkle plain dough with Parmesan and sprinkle both doughs with coarse salt and pepper. With lightly oiled fingertips make indentations, about 1/2 inch deep and 1 inch apart, all over dough rectangles and bake in middle of oven 12 minutes, or until golden. Remove focaccia from pans and cool on racks.

JoAnnC. said...

Looks good! I'll try it!