Monday, January 9, 2012

Menu Plan Monday 1/9-1/15

It is Menu Plan Monday  again! Our menu plan this week is extremely simple due to the fact that Kerry will not be home for a few nights and I don't care to dirty dishes and make a brand new meal just for myself :)

We are having soaked oatmeal and fruit for breakfast every day except Saturday and the usual lunch, unless otherwise noted on the menu plan. Where lunch is the main meal due to Kerry's work schedule, we will be having the usual lunch at dinner time.

  • Dinner: at the Sliger's (bringing brownies)
  • Lunch: Salmon patties, potato wedges and fruit
  • Wednesday
  • Lunch: Hot dogs, chips and fruit
  • Dinner: Leftovers ( Kerry is traveling for a medical school interview!!)
  • Dinner: Leftovers
  • Breakfast: Soaked whole wheat pancakes, bacon and fruit
  • Dinner: Calzones and fruit (recipe below)
  • Lunch: Church lunch
  • Dinner: Popcorn and smoothies
Whole Wheat Calzones
2 1/4 tsp. active dry yeast
1 c. warm water
1 tbs. + 1 tsp. olive oil, divided
1 tsp. sucanat (or sweetener of your choice) 
1 tsp. salt
1/2 c. unbleached all-purpose flour
2 c. white whole wheat flour
1/2 lb. sausage, cooked
1/2 c. mushrooms (or veggies of choice, I have used green pepper, eggplant etc.)
1 tbs. basil (I never measure this!)
1 egg, beaten

Dough: Dissolve the yeast in water. Add the 1 tbs. of oil, the sweetener and salt. Mix in 1 cup of the flour until smooth. Gradually add the rest of the flour until the dough is smooth and workable. Knead the dough on a lightly floured surface for about 5 minutes. Lay the dough in a bowl with 1 tsp. of oil, then flip the dough over. Cover with a towel and let rise in a warm place about 40 minutes or until doubled. Alternately, you can make the dough the night before and cover it tightly with plastic wrap or a lid and let rise in the refrigerator overnight. If you do this, let the dough warm up for about a half hour before making the calzones.

Filling: While the dough is rising, combine the sausage, veggies and basil in a bowl and refrigerate. 
Preheat the oven to 375. When the dough is ready, punch it down and separate it into two equal parts. Roll parts into thin circles on a lightly floured surface. Fill each circle with half of the filling mixture and fold over by securing edges and pressing in with a fork. Brush the top of each with egg and place on a baking stone or cookie sheet. Bake for 30 minutes. Serve with homemade dipping sauce.

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