Weekly Menu Plan

Please post on the message board if you have questions or comments about these recipes.

Monday - Recipes

Crustless Quiche
Sausage
Cantaloupe Slices
Homemade Biscuits

Tuesday - Recipes

Easy Chicken Cordon Bleu
Italian Bread with Pesto Olive Oil
Salad

Wednesday - Recipes

Easy Cheeseburger Pie
Vanilla Yogurt with Sliced Fruit of Your Choice
Salad

Thursday - Recipes

Stir Fry over Rice
Egg Drop Soup

Friday - Recipes

Homemade Pizza
Fruit Salad

Grocery List

Weekly menu links

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This week's Grocery List can be downloaded here:

Grocery List for December 18-22, 2006 - PDF

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

Printer-friendly version

Before using Menus4Moms for the first time, please browse the Menu Plan Basics (links are to the left).

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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 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!
You can either make pesto using this recipe or buy a small jar at the grocery store. The grocery list will have a small jar on it.
Make a large salad tonight and save half for tomorrow night. Add any crunchy ingredients and salad dressing just before serving each night.

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

Wednesday Recipes

Notes for Wednesday: 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 (or homemade healthier biscuit 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 yesterday)

Thursday Recipes

Notes for Thursday: none

Stir Fry over Rice

14 oz. bag stir-fry frozen vegetables
1 lb. raw boneless chicken*, shrimp, or beef
1 bottle Kikkoman Stir-fry sauce
olive oil
Calrose rice, cooked

Slice or chop meat if using chicken or beef. If using shrimp, peel it and take the tail off. You can use frozen tail-off shrimp if you want to make it easier.

In a wok or large fry pan, sauté meat or shrimp in oil until done. If using shrimp, remove shrimp from pan to prevent overcooking. Add frozen vegetables and cook until hot and water from frozen veggies cooks out. Add shrimp back to veggies. Pour 1/2 - 3/4 bottle of the stir fry sauce over everything and simmer until bubbly. Serve over rice (for children it may be better to serve rice with soy sauce and stir-fry separately).

Egg Drop Soup

3 cups chicken broth
1 green onion with top
1 tsp. salt
dash of pepper
2 eggs, slightly beaten

Heat chicken broth, salt and pepper to boiling in saucepan. Stir green onions into eggs. Pour egg mixture slowly into boiling broth, stirring constantly with fork to form shreds of egg.

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. Use the recipe that came with your breadmaker or this great recipe. It is large enough to make several portions that you can freeze (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.

Homemade Pizza

Homemade pizza dough
28 oz. can spaghetti sauce
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.

Fruit Salad

Your favorite combination of canned or fresh fruit. I suggest grapes, banana, apple, and pineapple (these are on your grocery list). Serve with vanilla yogurt.

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

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