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Welcome to the menu for November 7-11, 2005! 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.
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Menu for November 7-11, 2005, 2005
Monday - Recipes
Crustless Quiche
Sausage
Cantaloupe
Biscuits
Tuesday - Recipes
Pea Soup
Ham Slices
Bread
Wednesday - Recipes
Frozen Tortellini over Bolognese Sauce
Salad
Thursday - Recipes
Easy Chicken Cordon Bleu
Italian bread dipped in Olive Oil with Pesto
Salad
Friday - Recipes
Easy Cheeseburger Pie
Yogurt and Fruit
Salad
Grocery List
This week's Grocery List can be downloaded here:
Grocery List for November 7-11, 2005, 2005 - PDF
Shopping List Software format (download shopping list free Windows software)
Monday Recipes
Notes for Monday: none
Crustless Quiche
- 5 eggs
- 1/4 cup flour
- 1/2 tsp. salt
- 1/2 tsp. baking powder
- 1/2 stick melted butter
- 1 cup cottage cheese
- 1/2 lb. grated cheddar cheese
Combine all ingredients and pour into a well-greased 9x9 pan. Bake at 400° for 15 minutes. Reduce to 350° and cook for 30-40 more minutes.
Sausage
I like to use Brown 'N Serve sausage so I don't have to worry about whether it is done, but if you prefer to cook from scratch, have at it!
Cantaloupe Slices
Homemade 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.
Tuesday Recipes
Notes for Tuesday:
- My family finds this Pea Soup recipe to be filling all by itself, but if your family thinks a meal without meat isn't complete, serve it with the ham slices listed. Sometimes I add shredded ham from the freezer to the soup for extra flavor.
- If you have Bolognese sauce in your freezer, put it in your refrigerator (in a container to catch any leaks) to thaw for tomorrow night.
Pea Soup
- 2 cans chicken broth
- 1 12oz. package frozen peas, thawed (or one bag dried peas, cooked according to directions)
- 1 t. tarragon
- 1 t. salt
- 1 t. pepper
- 1 T. butter
- 1 T. flour
- 2 T. lemon juice
- 1/4 cup milk
Blend broth, peas, and spices in blender. In a large pan, melt butter and stir in flour to make a paste. Add blender contents and bring to a boil. Simmer for 10 minutes. Remove from heat and add milk and lemon juice. Stir well and serve.
Adapted from Mom's Best Pea Soup by Jonni McCoy in Miserly Moms.
Ham Slices
The easiest way to make ham slices is to buy either honey ham or country ham already sliced and fry it on the stovetop according to the directions. My very favorite is the thin-sliced country ham slices fried in butter.
Bread of your choice
Wednesday Recipes
Notes for Wednesday:
- Tonight is an easy night with frozen tortellini and frozen sauce. If you don't have any frozen Bolognese sauce left, you can use this easy Marinara Sauce recipe.
Frozen Tortellini over Bolognese sauce
Cook tortellini according to package directions and serve with heated sauce.
Salad
To make this week easier, make a big salad tonight with lettuce, bell peppers (I like red for color), carrots, green onions, sunflower seeds, etc. Do not add croutons or dressing until it is served, as we are going to eat from this big salad over the course of the next 3 nights.
Thursday Recipes
Notes for Thursday:
- If you don't have any diced ham in your freezer, you can buy a small package of diced ham at the store. It is located in the refrigerated meat section.
- If you have access to Puff Pastry sheets, use that for the chicken dish. I can't find it anymore so I am going to use low-fat crescent rolls. Puff pastry sheets are much better!
- If you made pesto and have some in your freezer, use that in the olive oil. If you didn't, you can either make some using this Pesto recipe or buy a small jar at the grocery store. The grocery list will have a small jar on it. If you have frozen pesto, be sure to thaw it ahead of time and do not heat it.
Easy Chicken Cordon Bleu
- 2 cans refrigerated low-fat crescent dinner rolls (or frozen puff pastry sheets if you can find them)
- 1 1/2 cups cooked chicken, chopped (from freezer)
- 1 1/2 cups cooked ham, chopped
- 1 cup (4oz package) Swiss cheese, grated
- 1 egg, beaten
Heat oven to 350°. Combine all ingredients except crescent rolls. Separate dough into 8 rectangles; firmly press perforations to seal well. Evenly divide mixture between rectangles. Pull up corners of rectangles to center and twist. Pinch edges to seal. Place on a cookie sheet lined with foil (for easy clean up) and sprayed with olive oil spray. Brush with egg. Cook for about 20 minutes or until golden brown.
Italian Bread dipped in Olive oil with Pesto
- 1 loaf Italian bread
- 1/2 cup pesto (from the freezer or grocery store*), room temperature
- olive oil
Warm bread in oven and slice. Combine pesto with enough olive oil to make a dipping sauce that will stick to the bread. Use either a community bowl to dip or give each person a shallow bowl/dish to dip their bread into.
Salad (from Wednesday)
Friday Recipes
Notes for Friday: None
Easy Cheeseburger Pie
- 1 pound cooked ground beef
- 1 large onion, chopped and sauteed
- 1 can diced green chiles (optional)
- 1/2 teaspoon salt
- 1 cup shredded Cheddar cheese (4 ounces)
- 1/2 cup Bisquick® mix
- 1 cup milk
- 2 eggs
Heat oven to 400°F. Grease 9-inch pie plate. Combine beef and onion. Spread in pie plate; sprinkle with salt, chiles, and cheese. Stir in remaining ingredients until blended. Pour into pie plate. Bake about 25 minutes or until bubbly.
Vanilla yogurt with sliced fruit of your choice
Salad (from Wednesday)
* Indicates that of the options listed, this item is the one on the grocery list.
