Menu Monday & recipes

While planning menus this morning, I kept in mind some things in the frig that needed to be used up, and which meats I already have in the freezer. Grocery shopping will be minimal this week, and that's always a good thing.
Monday: Green salad w/ warm goat cheese and stuffed mushrooms (recipes at the end of this post). I meant to make bread this afternoon to go with this, but got busy around the house and forgot until it was too late.

Tuesday: chicken piccata, angel hair pasta, steamed broccoli, focaccia bread

Wednesday: grilled steak and shrimp kabobs, couscous, grilled veggies

Thursday: grilled burgers, baked beans, fresh veggies w/ dip

Friday: crock pot pot roast w/ veggies, homemade artisan bread

Recipes for tonight's supper:

Salad w/ Warm Goat Cheese

(adapted from Ina Garten)

1 (11 oz.) log plain or herbed Montrachet (I used plain goat cheese)
2 extra large egg whites, beaten w/ 1 TBS water

fresh white bread crumbs (I don't buy white bread, so mine were wheat bread crumbs - no big deal)

Slice the Montrachet into 12 (1/2" thick) slices (use dental floss). Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a rack and chill them for at least 15 minutes.

Melt 1 TBS oil and 1 TBS butter in a saute pan over medium-high heat and just under smoking. Cook the goat cheese rounds quickly on both sides until browned on the outside, but not melted inside. Top each salad with 2 warm rounds and serve. (I used only one round per salad.)

I used a combination of romaine lettuce and mixed baby greens, tossed with a low-cal balsamic vinaigrette.

Stuffed Mushrooms

(Allrecipes "Andie's Stuffed Mushrooms")

Ingredients:
1 pound lean ground beef
2 pounds fresh mushrooms-stems removed,
chopped and reserved
1/4 cup margarine
1/2 cup chopped green bell peppers
2 teaspoons minced garlic
3 teaspoons dried parsley
1 teaspoon dried basil leaves, crushed
2/3 cup dry bread crumbs
1/3 cup soft bread crumbs
2 cups shredded sharp Cheddar cheese

(I add a little salt and pepper, too)
Directions:
Preheat oven to 400 degrees F (200 degrees C).
Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a medium saucepan over medium heat, melt the margarine and stir in the mushroom stems, green bell peppers, garlic, parsley and basil.

In a large bowl, mix the ground beef, mushroom stem mixture, dry bread crumbs, soft bread crumbs and Cheddar cheese.

Place the mushroom caps, upside down, on a large baking pan. Generously stuff each cap with the mixture.
Bake in the preheated oven 15 to 20 minutes, or until the filling is golden brown.