Results 1 to 7 of 7
  1. #1
    MJA
    Guest

    Default Meal plan for the month



    Ok everyone here is the menu you all asked for.
    I had to retype it into a different format since the way I use it
    it’d take many e-mails to transfer to you. What I do on each day is
    also include the recipe for each thing I’m making (no looking it up late,
    etc.) I then print a week at a time to make up my grocery list. I
    know that it’s not the healthiest food in the world, but, it’s all
    low fat/cholesterol and nobody eats all things that I make in a day. I
    generally only eat the sides and my daughters tend to eat the tofu version of
    the main item and whomever else I’m feeding (generally 3-7 more people
    per night), have to tell me in advance which things they plan to eat so I make
    enough.

    April 2007




    Sun


    Mon


    Tues


    Wed


    Thurs


    Fri


    Sat




    1


    2


    3


    4


    5


    6


    7




    Overnight meatball and pasta casserole,
    Artichoke parmesan crostini, lentil
    salad


    Maple hoisin glazed chicken, cheddar
    broccoli frittata


    Chicken pasta salad, insalata
    caprese with pesto vinaigrette


    Apple pancakes, little smokies


    Taco salad, veggie couscous


    Golden chicken and autumn vegetables,
    rigatoni with red peppers


    No cook night



























    8


    9


    10


    11


    12


    13


    14




    Smothered chicken, creamy spinach, chelo-iranian rice


    Toasted almond turkey cutlets,
    artichoke-cheese puree on toast


    Green cheese enchiladas, outstanding veggie patties


    Mock fried chicken, lentil vegetable soup, spinach dumplings



    Skillet chicken and potato,
    corn salsa


    Chicken Monterey,
    potato casserole, Caribbean style black beans, green beans with shallots


    No cook night
































    15


    16


    17


    18


    19


    20


    21




    Chicken supreme, scallion rice, garlic topped tomatoes


    Monterey Jack casserole, stewed vegetable gratin


    Chinese chicken fingers,
    strawberry and nectarine salad with
    mint vinaigrette


    Cheesy chicken potatoes,
    lemon rice, cucumber tomato salad


    Layered chicken enchilada casserole,
    deep dish veggie polenta


    Tomato beef macaroni, creamy ranch broccoli and cheese,
    Spanish rice


    No cook night



























    22


    23


    24


    25


    26


    27


    28




    Italian hamburger helper,
    Vermont potato bacon chowder,
    steamed veggies


    Family style chili, corny cornbread


    Broccoli pasta toss, Italian chicken and vegetable
    soup


    3 cheese pasta bake, zucchini soup and fresh bread


    Hamburger noodle casserole,
    rustic tomato lentil soup


    Baked potato soup, baked zucchini


    No cook night
































    29


    30



















    Crunchy parmesan chicken,
    slow roasted tomatoes,
    couscous salad


    Teriyaki lemon chicken, butternut squash with sage,
    steamed rice










































    Meat dishes – can be altered with
    tofu for meatless version
    Veggie selection – no meat involved
    or meat alternative can be used
    Starch – no meat involved or meat
    alternative can be used
    Vegetarian selection – family
    friendly


    Not listed above but included each night:
    Fresh greens salad with teaspoon fresh grated parmesan
    cheese, and single serving croutons and dressing of choice
    1 serving fresh seasonal fruit or fruit salad

    One complete dinner for the day is less than 600
    calories assuming tofu is used in place of boneless skinless chicken breast or
    meat alternative is used in place of beef.




    Marie






    Marie







  2. #2
    koolkat31272
    Guest

    Default Meal plan for the month

    Any chance you have some of these recipes on a word document or

    something? My DH has high blood pressure and I am looking for some

    low calorie, low fat recipes. They sound tasty and I would like to

    give them a try.



    Cathy



    --- In Budget101_@yahoogroups.com, "MJA" <lctroopmom@...> wrote:

    >

    >

    >

    > Ok everyone here is the menu you all asked for. I had to retype it

    into a

    > different format since the way I use it it'd take many e-mails to

    transfer

    > to you.






  3. #3
    MJA
    Guest

    Default Meal plan for the month

    The recipes are in Outlook Professional and some are in word, I could

    transfer them to word with a few clicks. Which recipes did you want?



    Marie



    -----Original Message-----

    From: Budget101_@yahoogroups.com [mailto:Budget101_@yahoogroups.com] On

    Behalf Of koolkat31272

    Sent: Monday, March 19, 2007 7:08 AM

    To: Budget101_@yahoogroups.com

    Subject: Budget101.com : Re: Meal plan for the month



    Any chance you have some of these recipes on a word document or

    something? My DH has high blood pressure and I am looking for some

    low calorie, low fat recipes. They sound tasty and I would like to

    give them a try.



    Cathy



    --- In Budget101_@yahoogroups.com, "MJA" <lctroopmom@...> wrote:

    >

    >

    >

    > Ok everyone here is the menu you all asked for. I had to retype it

    into a

    > different format since the way I use it it'd take many e-mails to

    transfer

    > to you.







    I've earned 2 so far, you can Earn FREE $25 Gift Cards:

    .



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  4. #4
    dottieanne212
    Guest

    Default Meal plan for the month

    --- In Budget101_@yahoogroups.com, "MJA" <lctroopmom@...> wrote:

    > I would love to have some of your recipes, I'm trying to go

    to mostly vegeterian.....Thanks a Bunch

    dottieanne212@yahoo.com

    Dorothy Columbro.

    >

    >

    > Ok everyone here is the menu you all asked for. I had to retype

    it into a

    > different format since the way I use it it'd take many e-mails to

    transfer

    > to you. What I do on each day is also include the recipe for each

    thing I'm

    > making (no looking it up late, etc.) I then print a week at a

    time to make

    > up my grocery list. I know that it's not the healthiest food in

    the world,

    > but, it's all low fat/cholesterol and nobody eats all things that

    I make in

    > a day. I generally only eat the sides and my daughters tend to

    eat the tofu

    > version of the main item and whomever else I'm feeding (generally

    3-7 more

    > people per night), have to tell me in advance which things they

    plan to eat

    > so I make enough.

    >

    >

    >

    > April 2007

    >

    >

    >

    >

    > Sun

    >

    > Mon

    >

    > Tues

    >

    > Wed

    >

    > Thurs

    >

    > Fri

    >

    > Sat

    >

    >

    > 1

    >

    > 2

    >

    > 3

    >

    > 4

    >

    > 5

    >

    > 6

    >

    > 7

    >

    >

    > Overnight meatball and pasta casserole,

    >

    > Artichoke parmesan crostini, lentil salad

    >

    > Maple hoisin glazed chicken, cheddar broccoli frittata

    >

    > Chicken pasta salad, insalata caprese with pesto vinaigrette

    >

    > Apple pancakes, little smokies

    >

    > Taco salad, veggie couscous

    >

    > Golden chicken and autumn vegetables, rigatoni with red peppers

    >

    > No cook night

    >

    >

    >

    >

    >

    >

    >

    >

    >

    >

    >

    >

    >

    >

    >

    >

    >

    > 8

    >

    > 9

    >

    > 10

    >

    > 11

    >

    > 12

    >

    > 13

    >

    > 14

    >

    >

    > Smothered chicken, creamy spinach, chelo-iranian rice

    >

    > Toasted almond turkey cutlets, artichoke-cheese puree on toast

    >

    > Green cheese enchiladas, outstanding veggie patties

    >

    > Mock fried chicken, lentil vegetable soup, spinach dumplings

    >

    > Skillet chicken and potato, corn salsa

    >

    > Chicken Monterey, potato casserole, Caribbean style black beans,

    green beans

    > with shallots

    >

    > No cook night

    >

    >

    >

    >

    >

    >

    >

    >

    >

    >

    >

    >

    >

    >

    >

    >

    >

    >

    >

    >

    >

    >

    > 15

    >

    > 16

    >

    > 17

    >

    > 18

    >

    > 19

    >

    > 20

    >

    > 21

    >

    >

    > Chicken supreme, scallion rice, garlic topped tomatoes

    >

    > Monterey Jack casserole, stewed vegetable gratin

    >

    > Chinese chicken fingers, strawberry and nectarine salad with mint

    > vinaigrette

    >

    > Cheesy chicken potatoes, lemon rice, cucumber tomato salad

    >

    > Layered chicken enchilada casserole, deep dish veggie polenta

    >

    > Tomato beef macaroni, creamy ranch broccoli and cheese, Spanish

    rice

    >

    > No cook night

    >

    >

    >

    >

    >

    >

    >

    >

    >

    >

    >

    >

    >

    >

    >

    >

    >

    > 22

    >

    > 23

    >

    > 24

    >

    > 25

    >

    > 26

    >

    > 27

    >

    > 28

    >

    >

    > Italian hamburger helper, Vermont potato bacon chowder, steamed

    veggies

    >

    > Family style chili, corny cornbread

    >

    > Broccoli pasta toss, Italian chicken and vegetable soup

    >

    > 3 cheese pasta bake, zucchini soup and fresh bread

    >

    > Hamburger noodle casserole, rustic tomato lentil soup

    >

    > Baked potato soup, baked zucchini

    >

    > No cook night

    >

    >

    >

    >

    >

    >

    >

    >

    >

    >

    >

    >

    >

    >

    >

    >

    >

    >

    >

    >

    >

    >

    > 29

    >

    > 30

    >

    >

    >

    >

    >

    >

    >

    >

    >

    >

    >

    >

    > Crunchy parmesan chicken, slow roasted tomatoes, couscous salad

    >

    > Teriyaki lemon chicken, butternut squash with sage, steamed rice

    >

    >

    >

    >

    >

    >

    >

    >

    >

    >

    >

    >

    >

    >

    >

    >

    >

    >

    >

    >

    >

    >

    >

    >

    >

    >

    >

    >

    > Meat dishes - can be altered with tofu for meatless version

    >

    > Veggie selection - no meat involved or meat alternative can be used

    >

    > Starch - no meat involved or meat alternative can be used

    >

    > Vegetarian selection - family friendly

    >

    >

    >

    >

    >

    > Not listed above but included each night:

    >

    > Fresh greens salad with teaspoon fresh grated parmesan cheese, and

    single

    > serving croutons and dressing of choice

    >

    > 1 serving fresh seasonal fruit or fruit salad

    >

    >

    >

    > One complete dinner for the day is less than 600 calories assuming

    tofu is

    > used in place of boneless skinless chicken breast or meat

    alternative is

    > used in place of beef.

    >

    >

    >

    >

    >

    > Marie

    >

    >

    >

    >

    >

    >

    >

    > Marie

    >










  5. #5
    Vickie
    Guest

    Default Meal plan for the month

    Where are you from? Most of the itemslisted, I've never heard of.

    dottieanne212 <dottieanne212@yahoo.com> wrote: --- In Budget101_@yahoogroups.com, "MJA" <lctroopmom@...> wrote:
    > I would love to have some of your recipes, I'm trying to go
    to mostly vegeterian.....Thanks a Bunch
    dottieanne212@yahoo.com
    Dorothy Columbro.
    >
    >
    > Ok everyone here is the menu you
    all asked for. I had to retype
    it into a
    > different format since the way I use it it'd take many e-mails to
    transfer
    > to you. What I do on each day is also include the recipe for each
    thing I'm
    > making (no looking it up late, etc.) I then print a week at a
    time to make
    > up my grocery list. I know that it's not the healthiest food in
    the world,
    > but, it's all low fat/cholesterol and nobody eats all things that
    I make in
    > a day. I generally only eat the sides and my daughters tend to
    eat the tofu
    > version of the main item and whomever else I'm feeding (generally
    3-7 more
    > people per night), have to tell me in advance which things they
    plan to eat
    > so I make enough.
    >
    >
    >
    > April 2007
    >
    >
    >
    >
    > Sun
    >
    > Mon
    >
    > Tues
    >
    > Wed
    >
    > Thurs
    >
    > Fri
    >

    > Sat
    >
    >
    > 1
    >
    > 2
    >
    > 3
    >
    > 4
    >
    > 5
    >
    > 6
    >
    > 7
    >
    >
    > Overnight meatball and pasta casserole,
    >
    > Artichoke parmesan crostini, lentil salad
    >
    > Maple hoisin glazed chicken, cheddar broccoli frittata
    >
    > Chicken pasta salad, insalata caprese with pesto vinaigrette
    >
    > Apple pancakes, little smokies
    >
    > Taco salad, veggie couscous
    >
    > Golden chicken and autumn vegetables, rigatoni with red peppers
    >
    > No cook night
    >
    >
    >
    >
    >
    >
    >
    >
    >
    >
    >
    >
    >
    >
    >
    >
    >
    > 8
    >
    > 9
    >
    > 10
    >
    > 11
    >
    > 12
    >
    > 13
    >
    > 14
    >
    >
    > Smothered chicken, creamy spinach,
    chelo-iranian rice
    >
    > Toasted almond turkey cutlets, artichoke-cheese puree on toast
    >
    > Green cheese enchiladas, outstanding veggie patties
    >
    > Mock fried chicken, lentil vegetable soup, spinach dumplings
    >
    > Skillet chicken and potato, corn salsa
    >
    > Chicken Monterey, potato casserole, Caribbean style black beans,
    green beans
    > with shallots
    >
    > No cook night
    >
    >
    >
    >
    >
    >
    >
    >
    >
    >
    >
    >
    >
    >
    >
    >
    >
    >
    >
    >
    >
    >
    > 15
    >
    > 16
    >
    > 17
    >
    > 18
    >
    > 19
    >
    > 20
    >
    > 21
    >
    >
    > Chicken supreme, scallion rice, garlic topped tomatoes
    >
    > Monterey Jack casserole, stewed vegetable gratin
    >
    > Chinese chicken fingers, strawberry and
    nectarine salad with mint
    > vinaigrette
    >
    > Cheesy chicken potatoes, lemon rice, cucumber tomato salad
    >
    > Layered chicken enchilada casserole, deep dish veggie polenta
    >
    > Tomato beef macaroni, creamy ranch broccoli and cheese, Spanish
    rice
    >
    > No cook night
    >
    >
    >
    >
    >
    >
    >
    >
    >
    >
    >
    >
    >
    >
    >
    >
    >
    > 22
    >
    > 23
    >
    > 24
    >
    > 25
    >
    > 26
    >
    > 27
    >
    > 28
    >
    >
    > Italian hamburger helper, Vermont potato bacon chowder, steamed
    veggies
    >
    > Family style chili, corny cornbread
    >
    > Broccoli pasta toss, Italian chicken and vegetable soup
    >
    > 3 cheese pasta bake, zucchini soup and fresh bread
    >
    > Hamburger noodle casserole, rustic tomato lentil soup
    >

    > Baked potato soup, baked zucchini
    >
    > No cook night
    >
    >
    >
    >
    >
    >
    >
    >
    >
    >
    >
    >
    >
    >
    >
    >
    >
    >
    >
    >
    >
    >
    > 29
    >
    > 30
    >
    >
    >
    >
    >
    >
    >
    >
    >
    >
    >
    >
    > Crunchy parmesan chicken, slow roasted tomatoes, couscous salad
    >
    > Teriyaki lemon chicken, butternut squash with sage, steamed rice
    >
    >
    >
    >
    >
    >
    >
    >
    >
    >
    >
    >
    >
    >
    >
    >
    >
    >
    >
    >
    >
    >
    >
    >
    >
    >
    >
    >
    > Meat dishes - can be altered with tofu for meatless version
    >
    > Veggie selection - no meat involved or meat alternative can be used
    >
    >
    Starch - no meat involved or meat alternative can be used
    >
    > Vegetarian selection - family friendly
    >
    >
    >
    >
    >
    > Not listed above but included each night:
    >
    > Fresh greens salad with teaspoon fresh grated parmesan cheese, and
    single
    > serving croutons and dressing of choice
    >
    > 1 serving fresh seasonal fruit or fruit salad
    >
    >
    >
    > One complete dinner for the day is less than 600 calories assuming
    tofu is
    > used in place of boneless skinless chicken breast or meat
    alternative is
    > used in place of beef.
    >
    >
    >
    >
    >
    > Marie
    >
    >
    >
    >
    >
    >
    >
    > Marie
    >




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  6. #6
    MJA
    Guest

    Default Meal plan for the month





    Artichoke-Parmesan Crostini









    Makes 8; Prep time: 15 minutes;
    Total time: 15 minutes
















    <td width="29" colspan="2" valign="top">


    <td width="595" valign="top">




    <td width="18" valign="top">
    8

    <td width="10" valign="top">


    <td width="595" valign="top">
    slices (1/4 inch thick)
    baguette




    <td width="29" colspan="2" valign="top">


    <td width="595" valign="top">




    <td width="18" valign="top">
    2

    <td width="10" valign="top">


    <td width="595" valign="top">
    tablespoons olive oil



    <td width="29" colspan="2" valign="top">


    <td width="595" valign="top">




    <td width="18" valign="top">


    <td width="10" valign="top">


    <td width="595" valign="top">
    Coarse salt and ground pepper



    <td width="29" colspan="2" valign="top">


    <td width="595" valign="top">




    <td width="18" valign="top">
    1

    <td width="10" valign="top">


    <td width="595" valign="top">
    jar (6.5 ounces) marinated
    artichoke hearts, drained, rinsed, and patted dry



    <td width="29" colspan="2" valign="top">


    <td width="595" valign="top">




    <td width="18" valign="top">
    1/4

    <td width="10" valign="top">


    <td width="595" valign="top">
    cup shredded Parmesan cheese,
    plus more for garnish (optional)



    <td width="29" colspan="2" valign="top">


    <td width="595" valign="top">




    <td width="18" valign="top">
    1

    <td width="10" valign="top">


    <td width="595" valign="top">
    tablespoon chopped fresh
    parsley




    <td width="624" colspan="3" height="10" style="height:7.5pt;">




    <td width="29" colspan="2" valign="top">


    <td width="595" valign="top">
    1. Preheat oven to
    350°. Make crostini: Brush baguette slices on both sides with a total of 1
    tablespoon oil; season with salt and pepper. Place on a baking sheet, and
    bake, turning over once, until golden, 10 to 12 minutes. Cool.



    <td width="624" colspan="3" height="10" style="height:7.5pt;">




    <td width="29" colspan="2" valign="top">


    <td width="595" valign="top">
    2. Meanwhile, make
    topping: Finely chop artichokes, and combine in a bowl with Parmesan,
    parsley, and remaining tablespoon oil.



    <td width="624" colspan="3" height="10" style="height:7.5pt;">




    <td width="29" colspan="2" valign="top">


    <td width="595" valign="top">
    3. Dividing evenly,
    spoon topping onto crostini, and garnish with additional Parmesan, if
    desired.








    <p class="MsoPlainText"><font size="3" face="Comic Sans MS">

    <font size="5" face="Arial">19.0pt;font-weight:bold;">Lentil Salad
    <font size="4" face="Arial">13.0pt;">1 cup dried lentils
    <font size="4" face="Arial">13.0pt;">1 cup diced carrots
    <font size="4" face="Arial">13.0pt;">1 cup diced red onions
    <font size="4" face="Arial">13.0pt;">2 cloves garlic, minced
    <font size="4" face="Arial">13.0pt;">1 bay leaf
    <font size="4" face="Arial">13.0pt;">1/2 teaspoon dried thyme
    <font size="4" face="Arial">13.0pt;">2 tablespoons lemon juice
    <font size="4" face="Arial">13.0pt;">1/2 cup diced celery
    <font size="4" face="Arial">13.0pt;">1/4 cup chopped fresh parsley
    <font size="4" face="Arial">13.0pt;">1 teaspoon salt
    <font size="4" face="Arial">13.0pt;">1/4 teaspoon ground black pepper
    <font size="4" face="Arial">13.0pt;">1/4 cup olive oil
    <font size="4" face="Arial">13.0pt;">In a saucepan combine lentils, carrots, onion, garlic,
    bay leaf,
    <font size="4" face="Arial">13.0pt;">and thyme. Add enough water to cover by 1 inch. Bring
    to boil, reduce
    <font size="4" face="Arial">13.0pt;">heat and simmer uncovered for 15 to 20 minutes or
    until lentils are
    <font size="4" face="Arial">13.0pt;">tender but not mushy.
    <font size="4" face="Arial">13.0pt;">Drain lentils and vegetables and remove bay leaf. Add
    olive oil,
    <font size="4" face="Arial">13.0pt;">lemon juice, celery, parsley, salt and pepper. Toss to
    mix and serve
    <font size="4" face="Arial">13.0pt;">at room temperature.<font size="2">10.0pt;">
    <p class="MsoPlainText"><font size="3" face="Comic Sans MS">

    <font size="6" face="Times New Roman">"Times New Roman";font-weight:bold;">Insalata Caprese with Pesto Vinaigrette
    12.0pt;font-family:"Times New Roman";">Lightly drizzled with a
    savory pesto vinaigrette, this beautiful display of sliced, vine-ripened
    tomatoes, fresh basil and mozzarella cheese offers incredible flavor.
    12.0pt;font-family:"Times New Roman";font-weight:bold;">Estimated Time(s):<span style="font-family:"Times New Roman";">

    Preparation Time: 10 min
    12.0pt;font-family:"Times New Roman";font-weight:bold;">Ingredients:<span style="font-family:"Times New Roman";">
    12.0pt;font-family:"Times New Roman";">1/4 cup BUITONI®
    Refrigerated Pesto with Basil or Reduced Fat Pesto with Basil 1/4 cup extra
    virgin olive oil 2 tablespoons balsamic vinegar 3 vine-ripened or heirloom
    tomatoes
    12.0pt;font-family:"Times New Roman";">8 ounces fresh
    mozzarella cheese 1 tablespoon chopped fresh basil (optional) Salt and ground
    black pepper (optional)
    12.0pt;font-family:"Times New Roman";font-weight:bold;">Instructions:<span style="font-family:"Times New Roman";">
    12.0pt;font-family:"Times New Roman";font-weight:bold;">COMBINE<span style="font-family:"Times New Roman";"> pesto, oil and vinegar in small bowl;
    set aside.



    SLICE tomatoes and cheese into
    1/4-inch-thick slices. Layer or stack tomatoes and cheese on a serving platter.
    Drizzle pesto dressing over top. Garnish with fresh basil and season with salt
    and pepper.
    12.0pt;font-family:"Times New Roman";font-weight:bold;">Serving Size: 6<span style="font-family:"Times New Roman";">
    12.0pt;font-family:"Times New Roman";">
    <p class="MsoPlainText">12.0pt;font-family:"Times New Roman";">Pressed for time? Use
    frozen herbs to save time on washing and trimming.
    <p class="MsoPlainText">12.0pt;font-family:"Times New Roman";">
    <table class="MsoNormalTable" border="1" cellspacing="0" cellpadding="0" style="border-collapse:collapse;">


    <font size="5" face="Times New Roman">16.0pt;font-family:"Times New Roman";font-weight:bold;">Rigatoni with Red Pepper, Almonds, and Bread Crumbs




    12.0pt;font-family:
    "Times New Roman";">Recipe courtesy Giada De Laurentiis




    12.0pt;font-family:"Times New Roman";">See
    this recipe on air Friday Feb. 16 at 1:30 PM ET/PT.







    12.0pt;font-family:"Times New Roman";">1 pound rigatoni pasta

    3 cups purchased garlic-flavored croutons, (about 5 ounces)

    1/4 cup slivered almonds (about 1 ounce), toasted

    1 cup julienned roasted red bell peppers

    3/4 cup extra-virgin olive oil
    12.0pt;font-family:"Times New Roman";">Bring a large pot of
    salted water to a boil over high heat. Add the pasta and cook until tender but
    still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain
    pasta into a large bowl.
    <p class="MsoPlainText">12.0pt;font-family:"Times New Roman";">Place the croutons and
    the almonds in a food processor. Pulse until it becomes the texture of bread
    crumbs. Add the crouton and almond mixture to the hot pasta. Add the peppers
    and the olive oil. Toss to combine and serve.
    <p class="MsoPlainText">12.0pt;font-family:"Times New Roman";">
    <font size="3" face="Comic Sans MS">12.0pt;font-family:"Comic Sans MS";">Chelo-Iranian Rice
    <font size="3" face="Comic Sans MS">12.0pt;font-family:"Comic Sans MS";">
    <font size="3" face="Comic Sans MS">12.0pt;font-family:"Comic Sans MS";">3 cups basmati
    rice
    <font size="3" face="Comic Sans MS">12.0pt;font-family:"Comic Sans MS";">8 cups water
    <font size="3" face="Comic Sans MS">12.0pt;font-family:"Comic Sans MS";">2 tbsps. salt
    <font size="3" face="Comic Sans MS">12.0pt;font-family:"Comic Sans MS";">3/4 cup melted butter
    <font size="3" face="Comic Sans MS">12.0pt;font-family:"Comic Sans MS";">1/2 tsp. ground saffron,
    dissolved in 2 tbsps. hot water
    <font size="3" face="Comic Sans MS">12.0pt;font-family:"Comic Sans MS";">2 tbsps. yogurt, optional
    <font size="3" face="Comic Sans MS">12.0pt;font-family:"Comic Sans MS";">
    <font size="3" face="Comic Sans MS">12.0pt;font-family:"Comic Sans MS";">Wash rice 5 times in cold
    water. Bring water and salt to boil in a large non-stick pan. Add washed and
    drained rice.
    <font size="3" face="Comic Sans MS">12.0pt;font-family:"Comic Sans MS";">Boil 6 minutes, stirring
    gently twice to loosen grains that may have stuck to bottom. Drain rice in
    colander and rinse in lukewarm water.
    <font size="3" face="Comic Sans MS">12.0pt;font-family:"Comic Sans MS";">In same pot, heat half the
    butter, 2 tbsps. hot water, a drop of dissolved saffron, and yogurt. Taking
    one spatula at a time, place rice gently in pot mounding in the shape of a
    pyramid.
    <font size="3" face="Comic Sans MS">12.0pt;font-family:"Comic Sans MS";">Dissolve remaining butter
    in 2 tbsps. hot water and pour over rice.
    <font size="3" face="Comic Sans MS">12.0pt;font-family:"Comic Sans MS";">Place clean dishtowel over
    pot and cover firmly with lid to prevent steam from escaping. Cook 10 minutes
    over medium heat and 50 minutes over low heat. Remove from heat.
    <font size="3" face="Comic Sans MS">12.0pt;font-family:"Comic Sans MS";">Allow to cool 5 minutes on
    a damp surface without removing lid.
    <font size="3" face="Comic Sans MS">12.0pt;font-family:"Comic Sans MS";">Put 2 tbsps. of the rice
    in with remaining saffron and set aside for garnish. Gently remove rice from
    pot without disturbing crust.
    <font size="3" face="Comic Sans MS">12.0pt;font-family:"Comic Sans MS";">Sprinkle saffron flavored
    rice over top and serve.
    <font size="3" face="Comic Sans MS">12.0pt;font-family:"Comic Sans MS";">Detach crust
    <font size="3" face="Comic Sans MS">12.0pt;font-family:"Comic Sans MS";">and serve separately
    <font size="3" face="Comic Sans MS">12.0pt;font-family:"Comic Sans MS";">
    <p class="MsoPlainText"><font size="3" face="Comic Sans MS">
    Sound just like the way my Iranian friends make their rice, except when
    they add it back to the pot, with the melted butter in the bottom they add
    slices of potatoes in a single layer to cover the bottom of the pan Oh are
    those potatoes yummy and so crispy, cooking under that pyramid of rice. They
    also poke a few wholes in the pyramid to let the steam escape. When it is down
    they serve it on a plate and spoon some candied matchstick cut carrot and
    orange peel over it. They put the potatoes on a separate plate
    <p class="MsoPlainText"><font size="3" face="Comic Sans MS">

    <p class="MsoPlainText"><font size="3" face="Comic Sans MS">
    Marie
    <p class="MsoPlainText"><font size="3" face="Comic Sans MS">

    <p class="MsoPlainText"><font size="3" face="Comic Sans MS">
    -----Original Message-----

    > I would love to have some of your recipes, I'm trying to go
    <p class="MsoPlainText"><font size="3" face="Comic Sans MS">
    to mostly vegeterian.....Thanks a Bunch
    <p class="MsoPlainText"><font size="3" face="Comic Sans MS">
    dottieanne212@yahoo.com
    <p class="MsoPlainText"><font size="3" face="Comic Sans MS">
    Dorothy Columbro.




  7. #7
    MJA
    Guest

    Default Meal plan for the month


    <font size="3" face="Arial">12.0pt;font-family:Arial;">I live just outside of Los
    Angeles California –
    I think these are all normal foods, what is it you’ve never heard of? Most
    of these are recipe names, if you need what is included in the items I’m
    more than happy to send in some recipes (I sent a few a couple days ago). If
    you live in the states, most every item is available at most major markets, or whole
    foods type stores.
    <font size="3" face="Arial">12.0pt;font-family:Arial;">

    Marie







    From: Budget101_@yahoogroups.com [mailto:Budget101_@yahoogroups.com] On Behalf Of Vickie

    Sent: Sunday, March 25, 2007 6:25
    AM

    To: Budget101_@yahoogroups.com

    Subject: Budget101.com : Meal plan
    for the month


    Where are you from? Most of the itemslisted,
    I've never heard of.










 

 

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