Diane's Menu September 1 - 10, 2009

Diane's Menu September 1 - 10, 2009
9/1 Tuesday - Linguine a la Joseph (Whole wheat linguine with grilled shrimp and scallops)
9/2 Wednesday - Pulled pork and pink beans
9/3 Thursday - Chicken Francaise, Zucchini, Rice
9/4 Friday - New England Clam Chowder, Hamburger, Salad
9/5 Saturday - BBQ ribs, slaw
9/6 Sunday - Grilled chicken buffalo style over romaine lettuce, with apples, candied pecans and blue cheese crumbles
9/7 Monday - Pizza
9/8 Tuesday - Sausage and baby lima bean bake**
9/9 Wednesday - Prime Rib, Carrots, String Beans, Salad
9/10 Thursday - Chicken Sorrentino (Chicken layered with Eggplant, Prosciutto, Mozzarella Cheese, in a sherried brown sauce over spinach)




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Sausage and Baby Lima Bean Bake

4 cups frozen baby lima beans, about 1 pound, cooked and drained
1 pound mild bulk pork sausage
1 large onion, chopped
1/2 cup diced or shredded carrot
1 cup diced celery
1 can (14.5 ounces) diced tomatoes, undrained
1/2 teaspoon dried leaf thyme
1/4 teaspoon dried oregano
1 teaspoon Cajun or Creole seasoning blend
1 teaspoon salt, or to taste
1/8 teaspoon black pepper

Heat oven to 350°. Lightly grease a 2 1/2-quart casserole.In a large skillet, brown the sausage with chopped onion, carrots, and celery until vegetables are tender and sausage is no longer pink. Add tomatoes and seasonings and cook until hot and bubbly. Add the drained baby lima beans and stir to combine. Transfer to the prepared casserole. Cover and bake for 30 minutes. Uncover and continue baking for 15 minutes longer.Serves 4 to 6.