This makes: beef enchiladas verdes (6 meals), ginger beef potstickers (6 meals), meatballs and spaghetti (3 meals), with sides of spinach-pecan salad, Waldorf salad and apple-cheddar snacks.
(Could make after Cream tacos, thereby utilizing the extra half-and-half and shredded cheese)
Flavor: High.... everything here is good.
Yield: Good; 15 meals
Fancy store: Potsticker wrappers
Regular store: 2.5 lb ground beef, red & yellow apples, orange, ginger, garlic, green onions, spinach, corn tortillas, Newman pasta sauce, Hatch green enchilada sauce or Herdez salsa verde, taco seasoning packet, whipping cream, cheddar, grated jack/cheddar mix
Have on hand: lots of chicken broth; spaghetti; soy, rice wine, sesame oil; fennel, garlic salt and Italian bread crumbs; pecans and salad dressing.
Day 1 (est. 1 hr)
Chop spinach, green onions, garlic, and grate ginger for potstickers; add 2T soy, 2t rice wine, 1t sesame.
Grind fennel for meatballs and blend with garlic salt and Italian breadcrumbs.
Divide the ground beef and season it:
--- 1 lb into the spinach mix for potstickers
--- 1 lb into the frying pan, then cook with taco seasoning mix
--- 0.5 lb into the fennel/breadcrumbs for meatballs.
When done cooking the taco meat, store in plastic container, then fry the meatballs.
Cook the spaghetti and divide up with the meatballs and sauce.
Assemble potstickers. Cook a dozen or so at a time: fry quickly on all three sides, then fill pan 2/3 full with chicken broth and simmer a half-hour or so till most of the liquid has cooked off.
Assemble the spinach salads.
Slice apples and toss with pecans in a little cream/sugar/lemon juice/mayo.
Assemble enchiladas: Spoon some taco meat into a tortilla, roll, press flat, top with sauce and cheese. (Microwave 1 min to reheat.)
Nutritional trivia -- This works out, surprisingly consistently, to about 2.6 oz. beef per serving, which is even less than the recommended 3 oz. servings (RDA is two 3oz. servings per day).