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Welcome to the menu for September 12-16! 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 September 12-16, 2005
Monday - Recipes
French Dip Sandwiches
Broccoli with Cheese Sauce
Pasta Salad
Tuesday - Recipes
Grilled Fish
Cucumber and Tomato Salad
Yellow Rice
Wednesday - Recipes
Crustless Cheese Quiche
Fresh Fruit
Buttermilk Biscuits
Thursday - Recipes
Beef Vegetable Stew
Crusty Bread
Salad
Friday - Recipes
Homemade Pizza
Leftover Cucumber and Tomato Salad
Grocery List
This week's Grocery List can be downloaded here:
Grocery List for September 12-16, 2005 - PDF
Shopping List Software format (download shopping list free Windows software)
Monday Recipes
Notes for Monday:
- Start your roast in the morning. This meal is good, but messy. Don't serve it on your best tablecloth. ;-)
- For the best results with the pasta salad, prepare each of the ingredients in the morning and combine all except for the dressing, which can be added just before serving.
- Save enough leftovers from tonight's roast (along with any leftover dipping juices) for Thursday's Beef Vegetable Stew.
French Dip Sandwiches
- 3-4 lb. roast
- 2 tbsp. yellow mustard
- 1 package onion soup mix
Place meat in slow cooker, cover with mustard and sprinkle with onion soup mix. Cover and cook on low for 8-12 hours (depending on how hot your slow cooker cooks). When fully cooked, carve into thick slices or shred. Strain broth and skim fat if desired. Serve meat on French rolls with juice in small bowls or saucers for dipping.
Broccoli
- fresh or frozen, cooked as you prefer
Cheese Sauce
- 1 tbsp butter
- 1 tbsp flour
- 1 cup milk
- 1- 1 1/2 cups grated cheddar cheese (you may also use Velveeta for this)
Melt butter in a small saucepan. Add flour and stir constantly for 1 minute. Add milk slowly, stirring constantly. After milk is blended, cook several minutes until slightly thickened. Add cheese to taste and melt. Serve on top of vegetables.
Pasta Salad
- 8 ounces rotini pasta, cooked and chilled
- 2 1/2 cups frozen mixed vegetables, thawed and drained
- 1/2 cup diced Cheddar cheese
- 1/3 cup pitted black olives, drained(optional)
- 1 cup Italian-style salad dressing
Combine all ingredients and serve chilled.
Tuesday Recipes
Notes for Tuesday:
- Today's cucumber and tomato salad can be made fresh in the morning. You should make enough for tonight and Friday, so if you need to double the recipe, be sure to add the ingredients to the grocery list. Smaller families should be able to get by with just one recipe for both nights.
Grilled Fish
- 2 lbs. bass, crappie, croaker, whiting (sea mullet), tilapia, or flounder (or other flaky white fish)
- 1/2 cup vinegar
- 1/2 cup vegetable oil
- generous sprinkling of lemon pepper seasoning (1 Tbsp)
- generous sprinkling of adobo seasoning or garlic salt (1 Tbsp)
Place fish in a shallow dish for marinating. Combine all other ingredients and pour over fish. Marinate 20 minutes. Grill over medium heat until flesh is white and flaky.
Cucumber and Tomato Salad
- 3 cloves garlic, minced
- 1-2 ripe tomatoes, minced
- 1-2 cucumbers, minced
- 1 lg. red pepper, minced
- 1 lg. red onion , minced
- basil, oregano, tarragon, and parsley (fresh if available, dried if necessary) to taste
- Lots of fresh ground pepper
- 1/2 squeeze lemon
Stir in olive oil - enough to "coat" everything. Serve chilled.
Yellow Rice (2 sm. pkg. or 1 lg. pkg.)
Cook according to package directions.
Wednesday Recipes
Notes for Wednesday: 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.
Fresh Fruit of your choice
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.
Thursday Recipes
Notes for Thursday:
- Use the leftover roast and juices from Monday's French Dip.
Beef Vegetable Stew
- Leftover shredded roast & juices
- Frozen stew vegetables
- 15 oz. tomato sauce
- 2 cans beef broth (if you are using juices from the roast, 1 can + 2 cups of water will be plenty)
- 1 cup brown rice, lentils, barley, or other starch
- 1/2 tsp. dried thyme
- 2 tsp. dried parsley
- other spices, as desired
- 1 chopped onion (from freezer)
Combine all ingredients in your slow cooker and simmer for several hours until the rice (or other grain) is tender.
Crusty Bread
Salad
Friday Recipes
Notes for Friday:
- 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.
- 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 (use the recipe that came with your breadmaker)
- 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.
Leftover Cucumber and Tomato Salad
* Indicates that of the options listed, this item is the one on the grocery list.
