Menu Plan Sunday

Sunday: White Chicken Chili

Monday: Crab legs with salad

Tuesday: Lamb chops and Orzo with Lemon, Garlic and
Parmesan and Brocolli (recipe below for orzo)

Wednesday: Mini Shepherd’s Pies and salad (recipe below)

Thursday: Alice Springs chicken and asparagus



Orzo with Lemon, Garlic and Parmesan- Servings: 4
1 cup dried orzo, uncooked
3 tablespoons water
2 tablespoons unsalted butter
1/2 teaspoon chicken bouillon granules
2 cloves garlic, minced
Grated rind and juice of 1 small lemon
1/3 cup freshly grated Parmesan cheese
Freshly ground pepper
Cook orzo in a large saucepan of boiling, salted water until al dente, about 8 minutes.
Meanwhile, combine water, bouillon granules, garlic, and lemon rind and juice in a small
microwave-safe bowl. Microwave on High for 1 minute. When orzo is cooked, drain and
return to saucepan; pour bouillon mixture over; cook over low heat, stirring constantly,
until liquid is absorbed, about 1 minute. Stir in Parmesan and remove from heat. Stir in
pepper to taste.

3/4 pound ground beef
1 (12-ounce) jar beef or chicken gravy
1/2 tablespoon Worcestershire sauce
1 3/4 cups frozen mixed vegetables, thawed
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 (1-pound) package refrigerated mashed potatoes
Preheat oven to 400 degrees F. Cook ground beef in a large, heavy skillet over medium heat until
browned, stirring to crumble. Drain and return to skillet; stir in gravy, Worcestershire sauce, mixed
vegetables, salt, and pepper. Spoon into 4 (1-cup) ramekins or other baking dishes. Spoon mashed
potatoes over them, dividing evenly, and sealing to edges of ramekins. Place on a baking sheet for
easier handling. Bake until potatoes are browned and beef mixture is hot, 20 to 25 minutes.