Weekly Menu for August 29 - September 2, 2005

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Welcome to the menu for August 29 - September 2! In order to make the best use of Menus 4 Moms, before beginning the Menu please read the Menus 4 Moms plan basics and the Busy Cooks Pyramid as Menus 4 Moms will be based on these items each week. If you have questions, please check the FAQ page.

The menu for this week features several international dishes, including Italian, Chinese, and Mexican. Enjoy!

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Enjoy the weekly menu!

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Menu for August 29 - September 2, 2005

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Monday - Recipes

Chinese Chicken with Cashews
Rice
Fruit

 

Tuesday - Recipes

Crockpot Enchiladas
Corn
Apples with Cheddar Slices

 

Wednesday - Recipes

Spaghetti
Salad
Garlic Bread

 

Thursday - Recipes

Marinated Flank Steak
Quick Stovetop Vegetables
Green Beans
Melon

 

Friday - Recipes

Tex-Mex Pasta Skillet
Salad
Bread

 

Grocery List

This week's Grocery List can be downloaded here:

Grocery List for August 29 - September 2, 2005 - PDF

Shopping List Software format (download shopping list free Windows software)

 

Monday Recipes

Notes for Monday:

1. Prepare the marinade in the morning so the chicken can marinate all day. If you also chop the red pepper and store it until afternoon it will be a quick preparation before dinner.
   
2. Start your rice about 30 minutes before you want to eat.
   
3. Ginger is a root that is found in the produce department. Ask the produce employee for help if you can't find it.

  Chinese Chicken with Cashews

• 1/2 lb. boneless, skinless chicken breast (raw), cut into 1/2" pieces
• 2 tsp. sesame oil
• 1 medium red bell pepper, sliced
• 1 tsp. cornstarch
• salt and pepper to taste
• 1/4 cup cashews
• 2 green onions, sliced
• Calrose rice, prepared

Marinade:

• 1/2 cup soy sauce
• 1/2 cup rice vinegar
• 1/2 cup cooking sherry
• 4 Tbsp. chopped fresh ginger
• 6 medium garlic cloves

Mix together marinade ingredients. Pour half of marinade over raw chicken in a plastic container with a lid. Cover and refrigerate until ready to use. Reserve other half of marinade for later.

Heat oil in a wok or skillet on high. When hot, add chicken. Use a slotted spoon to avoid adding the marinade to the hot oil. Be sure to add the garlic and ginger from the marinade, then dispose of the leftover marinade from the chicken. Stir fry until done and remove. Add the red bell pepper slices and stir fry for 2 minutes.

Add the cornstarch to the other half of the marinade. Add this and the chicken to the peppers in the skillet and stir fry for 2 more minutes. Remove from heat, season with salt and pepper, and garnish with scallions and cashews. Serve over rice.

  Fruit

Tuesday Recipes

Notes for Tuesday

1. The time to cook today's enchiladas varies depending on how hot your slow cooker bakes. I would start it at about 1pm and start watching it around 5:30 for signs that it is done.
   
2. Today's recipe calls for 1 can of Rotel (tomatoes and green chiles) but if your family prefers mild food, just substitute a can of diced tomatoes.

Slow Cooker Enchiladas

• 1 lb. ground beef, cooked (from freezer)
• 1 medium onion, sauteed (from freezer)
• 1/2 tsp. Adobo seasoning
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 4 whole wheat flour tortillas
• 1 can corn, drained
• 1 10-oz. can enchilada sauce
• 1 can Rotel tomatoes and green chiles, undrained
• 2 cups shredded cheddar or Mexican blend cheese
• sour cream

In a bowl, combine ground beef, onion, Adobo, salt, and pepper. In another bowl, mix the Rotel and enchilada sauce. Place 2 tortillas in the bottom of the slow cooker. Place half of the following in layers over the tortillas: meat, corn, sauce mixture, and cheese. Repeat layers. Cook on low 5-6 hours.

  Corn

  Apples with Cheddar Slices

Wednesday Recipes

Notes for Wednesday:

1. We are going to use the leftover sauce from tonight's spaghetti next week with ravioli.
   
2. The spaghetti sauce can be made early and simmered on the stove or in the slow cooker for 2-3 hours.

  Spaghetti

• 2 28-oz. cans crushed tomatoes
• 1 6-oz. can tomato paste
• 2-3 Tbsp. Italian seasoning, to taste
• Garlic salt, to taste
• 1/4 cup red cooking wine, optional
• 1 lb. ground beef, cooked (from freezer)
• 2 4-oz. cans mushrooms, drained, or 1 pkg. fresh sliced mushrooms, sauteed in butter*
• Spaghetti, cooked according to directions
• Parmesan cheese

Combine all ingredients except pasta and simmer for 2-3 hours. Serve over pasta with Parmesan cheese. Save leftover sauce for ravioli on Monday of next week.

  Salad

  Garlic Bread

• 2 fresh hoagie rolls, sliced loafwise
• 1/2 stick butter
• 3 cloves garlic, crushed
• salt

Melt butter in saucepan. Add garlic and salt to taste. Dip one side of bread slices into garlic butter and place on cookie sheet in loaf form. Warm at 350° until hot.

 

Thursday Recipes

Notes for Thursday:

1. Prepare the steak in the morning so it can marinate all day.

 Marinated Flank Steak

• 1 to 1-1/2 lb. flank steak
• 1/2 cup olive oil
• 1/2 cup red wine vinegar
• 1/4 cup teriyaki sauce
• 2 Tbsp. Worchestershire sauce
• 1 clove garlic, minced
• 2 tsp. dry mustard
• 1/2 tsp. pepper
• pinch cayenne pepper
• dash hot sauce

Combine all ingredients except steak. Trim fat from steak. Place steak in gallon-sized freezer bag and pour in marinade, reserving 1/4 cup. Close tightly and shake gently. Marinate all day or overnight. Remove steadk from bag, discarding marinade. Grill, covered on medium until desired doneness is reached (use a meat thermometer to determine doneness). Baste twice with reserved 1/4 cup marinade.

Slice into thin slices against the grain before serving.

 

  Quick Stovetop Vegetables

• 1 can cut corn
• 2 cans diced tomatoes and green chiles (you may want to just use diced tomatoes for kids)
• 1 can black beans
• 1 10 oz. pkg. frozen okra (not breaded)
• Adobo or garlic salt to taste
• pepper to taste
• 1 cup shredded cheddar cheese

Combine all ingredients except cheese and heat in a saucepan until bubbly. Serve topped with shredded cheese.

  Green Beans

Cook fresh, canned, or frozen green beans. When cooking canned or fresh green beans, cook for several hours on low with a generous amount of butter for homestyle country beans. You do not need to use ham to get good flavor with this method.

  Sliced Melon

Friday Recipes

Notes for Friday:

1. This easy stovetop dinner got rave reviews at my house.

  Tex-Mex Pasta Skillet

• 8 oz. spiral pasta (whole wheat if you can find it)
• 1 lb. ground beef , cooked (from freezer)
• 1 can corn, drained
• 1 can diced tomatoes, with juice
• 1 cup shredded cheddar cheese
• 2 Tbsp. parsley
• 1 tsp. salt

Cook pasta according to directions. Do not overcook, leave slightly firm. While pasta is cooking, combine remaining ingredients except cheese in a large saucepan. Stir gently over medium heat until heated through. Drain pasta. Add cheese and pasta to skillet, mix thoroughly, and serve warm.

  Salad

 Homemade Bread

Make a loaf of bread (preferably whole wheat) in your bread maker using your favorite recipe. Time it so that it is ready at dinner time and serve warm with real butter.

 

* Indicates that of the options listed, this item is the one on the grocery list.