Weekly Menu Plan

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Monday - Recipes

Pea Soup
Ham Slices
Crusty bread
Apple and Cheese Slices

Tuesday - Recipes

Cheddar Chicken and Broccoli
Fruit Cocktail

Wednesday - Recipes

Tacos
Refried Beans
Corn
Peaches

Thursday - Recipes

Chicken Kabob with yellow Rice
Pineapple Chunks

Friday - Recipes

Pepperoni Pizza
Cinnamon Rolls

Grocery List

Weekly menu links

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Grocery List for December 4-8, 2006 - PDF

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Monday Recipes

Notes for Monday:

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.

Pea Soup

2 cans chicken broth
1- 12oz. package dried green peas, rinsed and checked for stones
1 t. tarragon
1 t. salt
1 t. pepper
1 T. butter
1 T. flour
2 T. lemon juice
1/4 cup milk

Cook peas on low in crockpot all day. Drain. 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

Crusty Bread

Apple & Cheese Slices

Tuesday Recipes

Notes for Tuesday:

After supper, rinse black beans in a colander and check to be sure there are no stones or other debris. Place beans in a dutch oven and cover with water so that the water is twice as deep as the beans. Soak overnight to use for refried beans tomorrow.

Cheddar Chicken and Broccoli

1 package Pepperidge Farm Puff Pastry Shells, baked (we will use 6)
2 jars chicken gravy
1 tbsp. lemon juice
2 cups cooked chicken (from freezer)
2 cups frozen broccoli cuts, thawed
1/2 cup shredded cheddar cheese

In a saucepan, combine gravy, lemon juice, broccoli, and chicken. Heat, stirring frequently. Serve in pastry shells with cheese sprinkled on top.

Fruit Cocktail

Wednesday Recipes

Notes for Wednesday:

Drain and rinse your black beans that soaked last night. Put them in the crock pot with water twice as high as the beans. Cook on low all day. At dinner time, use the 3 cups for refried beans and freeze the rest in 2-3 cup portions with juice to cover.

Tacos

1 lb. browned ground beef (from freezer)
1 pkg. taco seasoning
1 pkg. hard taco shells
cheddar cheese
shredded lettuce
chopped tomatoes
salsa

Cook taco seasoning and cooked beef according to package directions. Serve meat with remaining ingredients at the table so everyone can make their own tacos.

Refried Beans

3 cups black turtle beans, cooked
cumin
Adobo or garlic salt
olive oil
1 can* red enchilada sauce (or make your own)
1 cup shredded cheddar cheese

Mash 4 cups of beans, adding enough liquid to make beans mushy and soft. Heat 2 T. olive oil in a fry pan and add mashed beans and spices to taste. Stir until hot and bubbly. Heat enchilada sauce in a sauce pan and serve beans topped with enchilada sauce and shredded cheddar cheese.

Corn

Peaches

Thursday Recipes

Notes for Thursday:

Tonight we are grilling (you may bake or broil if you don't have a grill). Be sure to marinate early in the day so the meat will be flavorful.

Chicken Kabobs with yellow Rice

2.5 lbs. chicken breasts, cut into 2" squares
3 red or green* bell peppers
8 oz. whole mushrooms
2 onions
1 pkg yellow rice, cooked according to directions

Marinade

1/2 cup red wine vinegar
1 cup soy sauce
1/2 cup olive oil
2 tsp. oregano
1 tsp. basil
1 tsp. garlic salt or Adobo
1/2 tsp. pepper

Mix marinade ingredients. Pour half into a marinating container with the chicken. Use the other half to marinate the vegetables (see below) and for later basting. Marinate for several hours.

Wash vegetables and chop into 2x2 pieces (leave mushrooms whole). Marinate with half of the marinade for at least 30 minutes. Alternate chicken and vegetables on kabob skewers and grill until chicken is done, basting with leftover vegetable marinade. Serve over yellow rice.

Pineapple Chunks

Friday Recipes

Notes for Friday:

I recommend periodically making a double (or triple) pizza dough recipe in your bread machine or large mixer and freezing the extra dough for an easy lunch or dinner another day. The Urban Homemaker has a double pizza dough recipe that is very good. It has variations for garlic, herbed, or seeded dough.
If you are using a bread machine to make dough, time it so that it is ready just before you want to cook the pizza. If you are using a frozen pizza dough, be sure to allow enough time for it to thaw. I like to thaw it for several hours in the refrigerator.

Pepperoni Pizza

Your favorite pizza dough recipe (see notes above)
28 oz. can spaghetti sauce
2 cups mozzarella cheese
1/2 cup shredded Parmesan cheese
pepperoni

Make pizza dough according to recipe and roll out on a pizza stone or pan. Layer remaining ingredients. Cook at 400° until brown and bubbly.

Cinnamon Rolls (storebought or homemade*)

4 cups self-rising flour
1/2 cup butter
1-1/2 cups buttermilk
additional 1/2 cup butter, melted
sugar and cinnamon to taste

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 into a rectangle and spread with melted butter. Sprinkle liberally with cinnamon and sugar. Roll up starting with wide side. Cut into 1-1/2" slices and place slices flat on a baking sheet. Cook at 475° for 8-10 minutes or until brown. Serve warm. If you wish, you can make icing from powdered sugar and milk with about 1 tsp. of vanilla for flavor.

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

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