Menu Week of Aug 7th

Just the 3 of us next week, so I'm pulling my menu from Taste of Home's Quick Cooking (except the spaghetti!). Putting it all here so I don't forget where I found the recipes! :)

M: Spaghetti / Salad / Crusty Cheese Bread
T: Flank Steak with Orange Sauce / Rice / Green Beans
W: Pepper Steak Sandwiches / Garlic Fries
R: Ravioli with Sausage (use leftover homemade sauce)/ Salad
F: Grilled Brats
Saturday: Going out!

Spaghetti Sauce

1 (28 oz) can Crushed Tomatoes
1 (28 oz) can Tomato Puree
1 cup water
1/4 cup Olive Oil
4-6 cloves minced garlic
1 tsp dried basil
1 Tbsp sugar
2 tsp Salt
Fresh ground pepper to taste

Sauté garlic and olive oil in a large saucepan(with cover for later) over medium/low heat. Do not brown garlic. Takes approximately 2-3 minutes.
Add both cans of tomatoes and water, turn up heat to medium/high and cook for 2-3 minutes. Add basil, sugar, salt and pepper. Cook uncovered until the sauce begins to bubble. After the sauce bubbles, turn down to low. Cover pot and let simmer for 30 minutes.


Crusty Cheese Bread

3 tablespoons butter, softened
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1/2 loaf French bread, halved lengthwise
3/4-1 cup shredded mozzarella cheese

In a small bowl, combine the butter, garlic powder and cayenne. Spread over cut sides of bread; sprinkle with cheese. Place on a baking sheet. Bake at 350° for 9-11 minutes or until cheese is melted. Cut into slices. Yield: 4-6 servings.
Flank Steak with Orange Sauce

3/4 cup orange juice
1/4 cup honey
1 tablespoon lime juice
1 tablespoon soy sauce
1 teaspoon minced garlic
1/2 teaspoon coarsely ground pepper
1 tablespoon vegetable oil
1 teaspoon minced fresh gingerroot
1 beef flank steak (1 pound)

In a small bowl, combine the first six ingredients. Cover and refrigerate 1/2 cup for serving. Add oil and ginger to the remaining orange juice; pour into a large resealable bag. Add the flank steak; seal bag, and turn to coat. Refrigerate for at least 1 hour or overnight. Drain and discard marinade. Place steak on a broiler pan. Broil 4 inches from the heat for 7-8 minutes on each side or until meat reaches desired doneness.

Meanwhile, in a small saucepan, warm reserved orange sauce until heated through. Thinly slice steak across the grain; serve with sauce. Yield: 4 servings.


Pepper Steak Sandwiches

1 pound frozen beef sandwich steaks, thawed
4 teaspoons vegetable oil, divided
1 medium sweet onion, chopped
3/4 cup julienned green pepper
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup chopped dill pickles
1/2 cup Italian salad dressing
1/2 cup chopped fresh tomato
1/4 cup chopped red onion
5 hard rolls, split
2 cups (8 ounces) shredded mozzarella cheese

In a large skillet, cook steaks in 2 tsp oil in batches over medium heat for 3-4 minutes or until no longer pink. Meanwhile, in another skillet, saute the sweet onion and green pepper in remaining oil until tender; sprinkle with salt and pepper.

In a small bowl, combine the pickles, salad dressing, tomato and red onion; set aside.

Place the roll tops, cut side up, on a baking sheet. Sprinkle with cheese. Broil 4 inches from the heat for 2 minutes or until cheese is melted. Divide steaks between roll bottoms; top with onion mixture and pickle mixture. Replace roll tops. Yield: 5 servings.

Ravioli with Sausage

4 cups frozen cheese ravioli (about 12 ounces)
1/2 pound smoked sausage, sliced
1 cup chopped green pepper
1 jar (26 ounces) meatless spaghetti sauce
1/4 cup shredded Parmesan cheese

Cook ravioli according to package directions. In a large skillet, saute sausage and green pepper for 2-3 minutes or until green pepper is tender. Stir in spaghetti sauce; heat through. Drain ravioli; toss with sausage mixture. Sprinkle with Parmesan cheese. Yield: 5 servings.