Menu - Week of 12/8

Last week was awful in terms of eating out and eating unhealthy.  We were at school most of the day because of the book fair and we got home fairly late which means we ate out at places such as McD's a lot.  Not good for the checkbook or for the body.  Must start the body cleansing process tomorrow.   

We still have tons of turkey leftovers, but I am getting tired of turkey, plus we are trying to eat less meat.  So here is what I am planning for dinners this week:

• Monday - Potato pancakes, steamed broccoli, watermelon
  
• Tuesday - Turkey stroganoff with egg noodles, carrots with dip, strawberries
  
• Wednesday - Bean burritos, rice, tangerines
  
• Thursday - Gypsy Soup (from Mollie Katzen's, The New Moosewood Cookbook), grapes
  
• Friday - Dia de la Virgen de Guadalupe at Mexic-Arte Museum - must eat Mexican food there!
  
• Saturday - We are hosting David's faculty party at our house.
  
• Sunday - Grilled steaks, baked potatoes, and tossed salad (so much for not eating as much meat!!!)  You can't live in Texas and not eat steak.
  

Potato Pancakes (from Healthy Meals in Minutes): I love this recipe.  The pancakes taste so much better with sweet applesauce.  This recipe makes 12 pancakes.

3 russett potatoes, peeled and coarsely shredded

1/2 a small yellow onion, grated

1 tablespoon all-purpose flour

2 tablespooons chopped fresh parsley

1 large egg

1 egg white

1/4 tsp salt

1/4 tsp black pepper

1 tablespoon unsalted butter, divided

Nonfat plain yogurt or unsweetened applesauce (optional)

1. Place potatoes in colander and rinse.  Squeeze dry on paper towels.
   
2. In a large bowl, combine onion, flour, and parsley.  Stir in egg, egg white, salt, and paper. Add potatoes; mix well.
   
3. Spray a large non-stick skillet with vegetable cooking spray.  Heat skillet over medium-high heat.  Add 1 teaspoon of butter.  Place about 3 tablespoons of potato mixture in skillet; flatten into pancake with spatula.  Make 3 more pancakes in skillet as directed.
   
4. Cook until browned on the bottom, about 7 minutes, pressing with spatula.  Turn carefully; cook until golden on other side, about 6 to 7 minutes.  Place on a plate and cover to keep warm. Repeat twice with the remaining butter and potato mixture.  Serve with applesauce or yogurt.
   

Provecho!