Week Two Menus

I hope everything went well with week one. Here's another week of great recipes!

Everything is scaled for 4 people:

1. Vegetarian Lasagna

1 box lasagna noodles(the long ones)
1 box frozen spinach
frozen artichoke hearts
sun dried tomatoes
1 container pesto
small ricotta cheese
tomato sauce
Parmesan cheese

Cook and chill noodles. Rub each with ricotta cheese. Sprinkle with a thin layer of each vegetable, pesto, and Parmesan cheese. Roll each individually and place on cookie sheet. Pour tomato sauce over top and more cheese and bake at 350 until cheese is golden brown.

2. Taco Salad

1 head romaine or green leaf lettuce
1 lb ground beef
1/2 cup cheddar cheese
4 tomatoes
1 bunch green onions
salsa
sour cream
cilantro
crushed tortilla chips

Cook the ground beef with salt, pepper and chile powder. Chop vegetables and grate cheese. Mix sour cream and salsa to make a dressing. Toss all ingredients and serve.

3. Leek and Asparagus Frittata

http://www.epicurious.com/recipes/food/views/241324

4. Texas Chile

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_28277,00.html
I omitted the ancho and jalepeno pepper and the recipe was still very spicy. Remember to only use one chipotle not the whole can! but this is a great recipe, just modify to your spice preference.

5. Buffalo Chicken Pizza

1/2 stick unsalted butter
3 tablespoons hot sauce such as Frank's or Goya
1 1/2 tablespoons cider vinegar
2 Chicken breasts, grilled and shredded
1 onion, grilled
2 pieces bacon
1/4 cup blue cheese
pizza dough

Cook butter, sauce and vinegar together until well blended. Grill pizza dough and spread with that buffalo sauce and thn chicken, onions, bacon and blue cheese. Serve with ranch or blue cheese dressing.

6. Tomato Soup with Broiled Cheese Toast

1 loaf french bread
cheddar cheese
2 large cans cubed tomatoes
1 carrot
1 stalk celery
1/2 onion
3 pieces of bacon, chopped
chicken stock

Cook bacon and set aside. Leave grease in pan. Cook onion, celery and carrot in that fat. Add bacon back in and add flour to dry up fat. Stir for a minute and add small can of stock and cans of tomatoes. Let simmer for 30 minutes. Blend. Cut french bread in half and add cheese on top, broil and serve with soup.