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Welcome to the menu for December 26-30, 2005. I just want to take a moment to thank you all for making 2005 such a wonderful year for Menus 4 Moms. The menus launched in May of this year with a few dozen subscribers and now over 7,200 moms are subscribed, thanks almost entirely to word of mouth. Thank you - here's to making 2006 just as awesome!
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Menu for December 26-30, 2005
Please check the message board if you have questions or comments about these recipes.
Monday - Recipes
Terlingua Red Chili over Spaghetti
Salad
Cantaloupe
Tuesday - Recipes
Chicken Stuffed with Bacon and Feta
Asparagus
Succotash
Buttermilk Biscuits
Wednesday - Recipes
Tex-Mex Pasta Skillet
Salad
Bread
Thursday - Recipes
Stuffed Baked Potatoes
Salad
Greens
Apple Slices with Cheddar
Friday - Recipes
Marinated Flank Steak
Stovetop Vegetables
Melon
Mashed Potatoes
Grocery List
This week's Grocery List can be downloaded here:
Grocery List for December 26-30, 2005 - PDF
Shopping List Software format (download shopping list free Windows software)
Monday Recipes
Notes for Monday:
- We will be having salad 3 nights this week, so make a large yummy salad with lots of ingredients (shredded carrots, sliced cucumber, sunflower seeds, raisins, crumbled bacon, shredded cheese, etc.) today and separate it into 3 bags. You can use 1 bag each night and add croutons and salad dressing just before serving.
- Tonight we will make a mix for the chili seasoning that you can use in the future. I store mine in an old spice bottle (large size as it makes 1 cup of spice) but you can also use a baggie or a leftover container.You will not need to make this if you made it last time and still have some left.
- Keep 3 cups of tonight's chili for Thursday when we will use it for Loaded Baked Potatoes.
- If you are running low on ground beef in the freezer, take this opportunity to brown several pounds of beef and freeze it in dated freezer bags.
- I serve my chili on top of spaghetti, but feel free to substitute tortilla chips, corn chips, or macaroni if you prefer.
Terlingua Red Chili over Spaghetti
- 2-3 Tbsp. chili spice blend
- 2 1/2 lbs. ground beef (from freezer)
- 8 oz. can tomato sauce
- 2-3 cans beef broth
- Worcestershire sauce
- 8 oz. -16 oz. spaghetti, cooked (use the extra pasta if you want to stretch this meal further)
- 1 cup shredded cheddar cheese
- chopped onions for garnish
Chili spice blend:
- 7 Tbsp. chili powder
- 2 Tbsp. cumin
- 1 tsp. cayenne pepper
- 1 Tbsp. garlic powder
- 3 Tbsp. dried minced onion
- 1 tsp. salt
Combine all ingredients in chili spice blend and store in a leftover container, empty spice bottle, or baggie.
Brown the beef in a large pot. While browning the meat, add a couple of dashes of Worcestershire sauce. When the meat is browned, drain off the fat (I use a colander). Put the meat back in the pot and add just enough water to cover the meat. Simmer the meat in the water until it is tender. Once the meat is tender, add a can of beef broth and the tomato sauce and bring to a boil. Add 2-3 Tbsp. spice mix to taste and simmer for approximately 1/2 hour, stirring occasionally. Add beef broth as needed to keep the chili from boiling dry.
Serve over cooked spaghetti and sprinkle with cheese and onions.
Salad
Cantaloupe
Tuesday Recipes
Notes for Tuesday:
- There are no exact measurements in tonight's chicken dish, so use amounts based on what your family likes. If you do not care for feta cheese, substitute Swiss or cheddar.
- The biscuit recipe is a very easy one to make. If you have never made biscuits, try this one before buying canned biscuits. Do not substitute regular milk for buttermilk; buttermilk is what gives the biscuits their wonderful flavor.
Chicken Stuffed with Bacon and Feta
- 6 boneless chicken breasts
- 4 oz. feta cheese (basil flavored is good in this recipe)
- 1 package bacon, cooked and crumbled
- 14.5 oz can of tomatoes
- olive oil
Cut a slit (as if to butterfly but do not cut all the way through the ends so it makes a pocket) in each chicken breast. Stuff with crumbled feta cheese and crumbled bacon (the more the better, I think). Use a toothpick to secure the pocket closed. Brown stuffed chicken in olive oil in a fry pan until golden brown, then add a 14.5 oz. can of diced tomatoes and cover, cooking until chicken is thoroughly done. Before serving, remove toothpicks.
Steamed (frozen) Asparagus with Butter
Succotash
Buttermilk Biscuits
- 2 cups self-rising flour
- 1/4 cup butter
- 3/4 cup buttermilk
Combine flour and butter, cutting with a fork. Stir in buttermilk. Add more flour if too wet, more buttermilk if too dry. When dough is rolling consistency, knead a few times and turn out onto a floured surface. Roll out and cut with a biscuit cutter or upside down glass. Bake on cookie sheet at 475° until brown. Serve with butter and jelly.
Wednesday Recipes
Notes for Wednesday:
- This easy stovetop dinner got rave reviews at my house.
- Use the salad you prepared Monday.
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
Bread
Thursday Recipes
Notes for Thursday:
- Use the leftover chili and salad from Monday.
- We like collard greens, but your family may prefer turnip greens, kale, or spinach. Use fresh and steam it if you wish, or try a canned version like Glory brand.
Stuffed Baked Potatoes
- 6 baking potatoes
- 3 cups chili (from Monday)
- shredded cheddar cheese
- sour cream
- bacon bits
- butter
- Coursely ground salt and pepper
Spray potatoes with olive oil spray. Coat with coarsely ground salt and pepper. Poke several times with a fork and cook in microwave until centers are hot and tender (start with 6 minutes and go from there). Cut open and mash insides (leave insides in potato). Top with preferred toppings from above or serve plain and let each person top their own from your "toppings bar".
Salad
Collard* or other greens
Apple Slices with Cheddar Cheese
Friday Recipes
Notes for Friday:
- 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. Worcestershire 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 stead 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.
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.
Mashed Potatoes
- 5 lbs. potatoes, peeled & quartered
- 1/2 cup milk
- 3 Tbsp. butter plus extra for garnish
Boil potatoes until they are soft when pierced with a fork. Drain and place in a large bowl. Beat with a mixer on medium speed while adding milk and butter. Do not overbeat as you want them mashed but still a little lumpy. Serve with butter.
Grapes
* Indicates that of the options listed, this item is the one on the grocery list.
