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Welcome to the menu for November 28 - December 2, 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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Enjoy the weekly menu!
Menu for November 28 - December 2, 2005
Monday - Recipes
Green Bean and Turkey Bake
Salad
Biscuits
Tuesday - Recipes
Turkey Peanut Stew over Rice
Salad
Wednesday - Recipes
Pizza
Salad
Apple Slices
Thursday - Recipes
Sloppy Joes
Baked Beans
Cole Slaw
Friday - Recipes
Basil Balsamic Fish
Herb-seasoned Rice
Peas and Carrots
Fruit of Your Choice
Grocery List
This week's Grocery List can be downloaded here:
Grocery List for November 28 - December 2, 2005 - PDF
Shopping List Software format (download shopping list free Windows software)
Monday Recipes
Notes for Monday:
- Tonight we are using leftover turkey, green beans, and mashed potatoes. If you don't have green beans, just use canned beans. For mashed potatoes, you can either use instant or boil some potatoes and mash them if you don't have any left.
Green Bean and Turkey Bake
- 1 can cream of mushroom soup
- ¾ cup milk
- 3 cups* (or 2 cans) cut green beans, drained
- 2 cups cubed turkey
- 2 cups French's French Fried Onions
- 2 cups shredded cheddar cheese
- 3 cups hot mashed potatoes
Preheat oven to 375. In a casserole dish, combine soup, milk. Mix well. Stir in beans, turkey and 1 cup fried onions and 1 cup cheese. Spoon mashed potatoes on top. Bake, uncovered, 45 minutes or until hot. Sprinkle with remaining cheese and onions. Bake 3 minutes or until onions are golden brown.
Salad
Make enough salad for 3 nights, but don't add croutons and dressing until you are ready to serve it. That will save prep time for Tuesday and Wednesday.
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:
- This is a great way to use leftover turkey without the same old flavors. If you haven't ever tried using peanuts and peanut butter in sauces, don't miss this chance. Peanut sauce is one of my very favorite sauces and gives your food a Thai flavor.
- You might want to reserve some of the the individual ingredients to serve to younger children who would like each part separately but wouldn't touch it combined.
Turkey Peanut Stew over Rice
- 1 Tbsp. Olive oil
- 1 large onion chopped
- 1 clove garlic minced
- 1 pound sweet potato, peeled and cubed
- 1 can (14.5 oz) beef broth
- 1/2 cup crunchy peanut butter
- 1 can (14.5 oz) Diced tomatoes in juice undrained
- 2 cups leftover turkey cubed
- 2 tsp chili powder
- 3 cups hot cooked rice
- Chopped peanuts*, cilantro, or green onions to garnish (optional)
Heat oil in large saucepan over medium heat. Add onion and garlic: cook and stir 7 minutes, until tender. Add sweet potatoes and broth. Bring to boil over high heat. Cover: reduce heat to low and cook 6 minutes, or until potatoes are tender. Stir in peanut butter, tomatoes, turkey and chili powder until blended. If you like spicy peanut sauce, add hot sauce at this point. Cook over low heat 10 minutes, stirring occasionally. Serve over cooked rice and sprinkle with cilantro, peanuts, or green onion, if desired.
Salad
Add the croutons and salad dressing to a portion of the salad that you mixed yesterday.
Wednesday Recipes
Notes for Wednesday:
- Use your breadmaker (especially if you have one with a timer) to get your pizza dough ready just in time to put together the pizza for dinner. Use the recipe that came with your breadmaker or this great pizza dough recipe from Urban Homemaker . I like to double or triple the recipe and freeze the extra crusts (freeze dough before cooking).
- The best pizza is made on stoneware, and nobody makes stoneware like Pampered Chef. I don't get paid for saying this, I just love their stoneware. I have 2 stoneware pizza pans (1 is PC and 1 is not, and there is no comparison between them) and I use them all the time. I don't own a metal cookie sheet or pizza pan anymore.
Pizza
- Homemade pizza dough
- 2 cups spaghetti sauce from the freezer or a can* (I like Four Cheese flavor for pizza)
- 2 cups shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- your favorite toppings
Roll out your prepared dough on a pizza pan. Spread with spaghetti sauce and top with cheeses. Add your favorite toppings and bake at 450° until hot and bubbly.
Salad
Apple Slices
Thursday Recipes
Notes for Thursday: none
Sloppy Joes
Recipe is here. If you have browned ground beef in the freezer, use that. If not, take this opportunity to buy several pounds of ground beef and brown it for the freezer. I have added a bag of onions and 5 bell peppers to your list. Chop and saute these and freeze the extras in dated freezer bags for later use, leaving out enough for tomorrow's herbed rice.
Baked Beans
- 2 cans pork and beans
- 1/2 cup barbecue sauce or more to taste
- 1 tsp. prepared mustard, or more to taste
Combine all ingredients in a saucepan and simmer for 20 minutes.
Cole Slaw
- 1 bag prepared cabbage slaw, or homemade shreds
- 1/2 cup mayonnaise
- 1 Tbsp. vinegar
- 2 tsp. sugar
Combine last 3 ingredients and refrigerate covered until ready to use. Mix with shredded slaw vegetables just before serving.
Friday Recipes
Notes for Friday: None
Basil Balsamic Fish
- 1/2 c. balsamic vinegar
- 1/4 c. olive oil
- Few drops hot pepper sauce
- 1/4 c. minced fresh basil (or 1/8 c. dried)
- Salt and freshly ground pepper, to taste
- 2 lbs. firm-fleshed fish (excellent with mahi-mahi, swordfish, salmon steaks)
Whisk together the vinegar, oil, and hot pepper sauce. Stir in the basil. Pour over the fish and marinate about 45 minutes, turning once. Broil or grill about 4 minutes on each side, depending on thickness of fish.
Herb-seasoned Rice
- 3 T. olive oil
- 1 medium onion chopped
- 1 clove garlic minced
- 1 green pepper chopped, seeded
- 1 c. long grain rice (or brown rice* for healthier version)
- 2 c. chicken broth (if you are using brown rice add extra water)
- herbs of your choice (basil, rosemary, thyme, oregano, etc.)
Saute onion garlic and green pepper in oil until transparent. Add rice and brown until lightly browned. Mix the rest of the ingredients and add to pan. Cover and cook 20-25 minutes (longer, closer to 45 minutes, for brown rice).
Peas and Carrots
Fruit of your choice
* Indicates that of the options listed, this item is the one on the grocery list.
