Weekly Menu for July 11-15, 2005

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Welcome to the menu for July 11-15! 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 includes grilled cheeseburgers, grilled chicken, chicken lasagna, hash brown soup, and chili.

Enjoy the weekly menu!

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Menu for July 11-15, 2005

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Monday - Recipes

Surprise Cheeseburgers
Potato Chips
Pickles
Sliced Watermelon

 

Tuesday - Recipes

Grilled chicken
Brussels Sprouts
Creamed Corn

 

Wednesday - Recipes

Heavenly Chicken Lasagna
French Bread
Corn on the Cob
Roasted Red Pepper Salad

 

Thursday - Recipes

Hash Brown Soup
Crusty Bread
Fruit Salad

 

Friday - Recipes

Terlingua Red Chili on Pasta with Cheese
Cornbread
Salad
Apple Slices

 

 

Grocery List

This week's Grocery List can be downloaded here:

Grocery List for July 11-15, 2005 - PDF

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

 

Monday Recipes

Notes for Monday:

1. We are grilling tonight and tomorrow night so make sure you have plenty of charcoal or gas for your grill.
   
2. Tomorrow we are grilling chicken so start your chicken marinating today. The longer it marinates the better it is.

  Surprise Cheeseburgers

• 2 lbs. ground beef
• 1 egg
• Adobo or salt and pepper
• 6 slices American cheese
• hamburger buns
• condiments
• lettuce leaves
• tomato slices
• onion slices
• dill pickle slices

Mix ground beef with seasoning and egg. Fold each piece of cheese into fourths. Make 12 thin hamburger patties with the ground beef mixture and place one of the folded cheese slices on each of six patties. Cover the bottom patty and cheese with another patty and seal the edges so that the cheese is hidden inside. Make sure you get a good seal so that the cheese doesn't drip out while you are grilling. Grill until well done and serve on buns with lettuce, tomatoes, onion, and condiments.

Tuesday Recipes

Notes for Tuesday:

1. Half of the grilled chicken is for dinner for tonight and the other half is to be pulled or cut up for tomorrow night's Heavenly Chicken Lasagna.
   
2. Today's creamed corn is not the sweet yellow kind that you get in a can, it is a southern-style white creamed corn that is delicious.

  Grilled Chicken

Grill chicken until it reaches 160° at the thickest part, or until white all the way through and juices run clear. Serve half of the chicken tonight and save the rest for tomorrow. If you do not have a grill, you can bake the chicken in the oven.

  Sprouts with Cream Sauce

• 2 pints fresh Brussels Sprouts* or 1 package frozen Brussels Sprouts
• 1/2 cup chopped onions, sauteed (from freezer)
• 1 Tbsp. flour
• 1 Tbsp. brown sugar
• 1/2 tsp. dry mustard
• 1/2 cup milk
• 1 cup sour cream

Steam sprouts until tender, or cook according to package directions. Combine thawed onions with juices, flour, brown sugar, and mustard in a saucepan, mixing well. Gradually add milk while heating, stirring constantly. Bring mixture to a boil; simmer for 2 minutes. Reduce heat and add sour cream; heat thoroughly. Pour Brussels sprouts into a serving dish and cover with cream sauce.

Adapted from a recipe on a bag of Pictsweet Brussels Sprouts

 

  Creamed Corn

• 12 oz. bag frozen white shoepeg corn
• 1/4 cup butter
• 1/4 cup water
• 1 tsp. sugar
• 1/2 cup milk
• 2 tsp. cornstarch
• 1/2 tsp. salt
• 1/2 tsp. pepper

Thaw corn. Melt butter and in a blender, combine corn, butter, water, and sugar. Blend until creamy with bits of corn left in the mix. In a frypan over medium heat, mix milk, cornstarch, salt, and pepper, stirring constantly with a whisk to get rid of any lumps. Add corn mixture and heat, stirring occasionally, until thick and bubbly.

Wednesday Recipes

Notes for Wednesday:

1. Use the extra chicken from last night for tonight's lasagna.
   

  Heavenly Chicken Lasagna

• 1 Tbsp butter
• 1/2 large onion, sauteed (from freezer)
• 1 can cream of chicken soup, undiluted
• 1 (10 oz) container refrigerated Alfredo sauce
• 1 (7 oz) jar diced pimiento, undrained
• 1 (6 oz) jar sliced mushrooms, drained
• 1/3 cup dry white wine
• 1/2 tsp dried basil
• 1 (10 oz) pkg frozen chopped spinach, thawed
• 1 cup cottage cheese
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 9 lasagna noodles, cooked
• 2 1/2 cups chopped cooked chicken (from yesterday)
• 3 cups (12 oz) shredded sharp Cheddar cheese, divided

Melt butter in a skillet over medium-high heat.  Add onion, and saute 5 minutes or until tender.  Stir in soup and next 5 ingredients.  Reserve 1 cup sauce.

Drain spinach well, pressing between layers of paper towels.

Stir together spinach, cottage cheese, and next 3 ingredients.

Place 3 lasagna noodles in a lightly greased 13x9 inch baking dish.  Layer with half each of sauce, spinach mixture, and chicken.  Sprinkle with 1 cup Cheddar cheese.  Repeat procedure.  Top with remaining 3 noodles and reserved 1 cup sauce.  Cover and chill up to 1 day ahead.

Bake at 350 degrees for 45 minutes.  Sprinkle with remaining 1 cup Cheddar cheese, and bake 5 more minutes or until cheese is melted.  Let stand 10 minutes before serving.

Yield:  8 to 10 servings.

  French or Italian Bread

  Corn on the Cob

Roasted Red Pepper Salad

• 2 jars roasted red bell peppers
• 1 clove garlic
• 2 T. red wine vinegar
• salt and pepper
• 6 T. olive oil

Cut peppers into 1" strips and put in a bowl. Mince garlic (or press). In a small dish, combine garlic, vinegar, 1 1/2 tsp. salt and 1/2 tsp. pepper. Stir until salt dissolves. Add oil and mix. Pour over peppers, cover, and refrigerate until ready to serve. Bring to room temperature before serving and season to taste with salt and pepper.

 

Thursday Recipes

Notes for Thursday:

1. Tonight's soup can be prepared on the stovetop or in a slow cooker. Try placing your slow cooker outside if it is too hot to use it in the kitchen.
   
2. Use an onion from your freezer. If you are running low, get a bag of onions and saute them today to replenish your supply.
   
3. I use 3 cans of chicken broth instead of water and bouillon so the grocery list will reflect this.
   
4. Don't slice your apples in advance or they will turn brown.

 

  Hash Brown Soup

• 1 Medium Onion
• 6 cups water
• 6 teaspoons chicken bouillon
• 1 Large bag Frozen Hash browns
• 1 Can cream of Celery Soup
• 1 Can Cream of Chicken Soup
• 12 oz can of Evaporated Milk
• 1 pound Velveeta Cheese

Sauté onion. Add water and bouillon, bring to boil. Add hash browns, bring to boil. Add soups (don't dilute) and evaporated milk, bring to boil. Add Cheese. Heat until cheese melts. Optional, serve with bacon bits on top.

This is one of my family's favorite recipes and it is quick and easy! I substitute 3 cans of chicken broth for the water and bouillon and your Grocery List will reflect that change. I also use regular milk instead of evaporated milk.

  Crusty Bread

 Fruit Salad

• 3 sliced and cored Granny Smith apples
• 1 bunch red grapes, pulled from the stems
• chopped walnuts
• 8 oz. vanilla yogurt
• 3 oz. cream cheese

Combine fruit and nuts and serve with vanilla yogurt mixed with cream cheese (use a mixer for a smooth blend).

 

Friday Recipes

Notes for Friday:

1. 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.
   
2. Freeze 3 cups of tonight's chili for next week when we will use it for Loaded Baked Potatoes in 2 weeks.
   
3. 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.
   
4. 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

• 2-3 Tbsp. chili spice blend
• 2 1/2 lbs. ground beef
• 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.

 

  Cornbread

• 1 cup cornmeal
• 1 cup flour
• 1/4 cup sugar
• 3 tsp. baking powder
• 1 tsp. salt
• 1/4 cup olive oil
• 1 cup milk
• 1 egg
• 1 can corn, drained

Preheat oven to 425°F. Put half of the olive oil in a 9x9x2 cast iron skillet and preheat in oven without burning oil. Mix all remaining ingredients in a bowl. Pour batter into preheated cast iron skillet and bake for 20-25 minutes or until done.

  Salad

• salad mix
• fresh tomatoes
• almonds
• croutons
• raisins or Craisins*
• crumbled bacon
• salad dressing

Combine and serve with your favorite salad dressing.

  Apple Slices

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