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Welcome to the menu for February 13-17, 2006. In order to make the best use of Menus 4 Moms, please browse the Menu Plan Basics (links are to the left); they will explain the basics of the menu plan.
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Menu for February 13-17, 2006
Please check the message board if you have questions or comments about these recipes.
Monday - Recipes
Cheeseburger Soup
Buttermilk Biscuits
Salad
Tuesday - Recipes
Cheddary Chicken and Broccoli
Jello Fruit Salad
Glazed Carrots
Wednesday - Recipes
Kielbasa Skillet Stew
Cornbread
Apple Slices
Thursday - Recipes
Crockpot Enchiladas
Spanish Rice
Corn
Friday - Recipes
Grilled Cheese Sandwiches
Raw Vegetables & Dip
Fruit Cocktail
Grocery List
This week's Grocery List can be downloaded here:
Grocery List for February 13-17, 2006 - PDF
Shopping List Software format (download shopping list free Windows software)
Monday Recipes
Notes for Monday:
- Tonight's meal is fairly easy, and if you doubled the biscuit recipe last time we made them you can just pull them out of the freezer, thaw, and bake. If you don't have any in the freezer, use this recipe to make some for tonight and some for the freezer.
- Tomorrow night we are going to need cooked chicken, so tonight go ahead and boil your 6 lbs. of chicken and chop or pull it apart (or do this the day you bring the chicken home from the store). Save out 1-1/2 cups for tomorrow and freeze the rest in dated freezer bags. This can be done early in the day, along with chopping the onions, carrots, and celery for tonight's soup, which will make dinner prep easier later.
- Go ahead and make your Jello Salad for tomorrow so it will have time to set up.
Cheeseburger Soup
- 1 lb. browned ground beef, thawed (from freezer)
- 3/4 C. chopped onion
- 3/4 C. shredded carrots
- 3/4 C. diced celery
- 3 T. butter or oil
- 3 C. chicken broth
- 4 C. diced potatoes
- 1/4 C. flour
- 8 oz. Velveeta cheese
- 1 1/2 C. milk
- 1 t. basil
- 1/4 C. sour cream
- salt and pepper
Saute onion, carrots, celery and basil in large soup pot about 5 minutes. Stir in flour and add broth, potatoes and beef. Cover, reduce heat and simmer until potatoes are tender, about 15 minutes. Add cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream. Serve.
Buttermilk Biscuits (from freezer)
Biscuits can be baked either frozen or thawed. Bake at 475° until light brown. If you don't have any in the freezer, use this recipe to make some for tonight and some for the freezer.
Salad
Jello Fruit Salad (for tomorrow)
- 1 small package orange gelatin
- 1 cup hot water
- 1 cup mayonnaise
- 1 cup milk
- 1 cup crushed pineapple, drained
- lettuce leaves
Mix gelatin in hot water until dissolved. Add all other ingredients, pour into a mold or 8x8 pan and chill until set. Serve on a lettuce leaf.
Tuesday Recipes
Notes for Tuesday:
- Tonight's chicken dish is served over puff pastry shells. If you can't find them (they are located near the frozen pie crust at the grocer), serve over another bread of your choice. English Muffins would be fine, but truly the puff pastry shells are what make this dish so wonderful.
Cheddary Chicken & 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 yesterday)
- 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.
Jello Fruit Salad (prepared yesterday)
Glazed Carrots
- 1 bag baby carrots
- 2/3 c. honey
- 6 tbsp. butter
Cook carrots in a small amount of water until tender crisp. Drain water, add honey and butter. Cook on med. low until carrots are glazed, turning carrots once or twice.
Wednesday Recipes
Notes for Wednesday:
- Use the other half of the green pepper for the spanish rice tomorrow (go ahead and chop the whole thing tonight and save half).
Kielbasa Skillet Stew
- 5 bacon strips, cooked
- 1 onion, sauteed (from freezer)
- olive oil
- 1 to 1-1/2 lbs. smoked kielbasa (fully cooked), thinly sliced
- 2 - 15.5 oz. cans great northern beans, undrained
- 2 - 8 oz. cans tomato sauce
- 1 can chopped green chiles
- 2 medium carrots, thinly sliced
- 1/2 green pepper, chopped
- 1/2 tsp. Italian seasoning
- 1/2 tsp. dried thyme
- 1/8 tsp. pepper
In a large skillet, cook sausage in a couple of tablespoons of olive oil. Add remaining ingredients except bacon and bring to a boil. Reduce heat, cover and simmer for 45 minutes, stirring occassionally. Crumble bacon. Serve hot with bacon on top.
Cornbread
- 1 cup cornmeal
- 1 cup flour
- 1/4 cup sugar
- 3 tsp. baking powder
- 1 tsp. salt
- 1/4 cup olive oil
- 1 cup milk
- 1 egg
- 1 can corn, drained (optional)
Preheat oven to 425°F. Put half of the olive oil in a 9x9x2 cast iron skillet and preheat in oven without burning oil. Mix all remaining ingredients in a bowl. Pour batter into preheated cast iron skillet and bake for 20-25 minutes or until done.
Apple Slices
Thursday Recipes
Notes for Thursday: none
Crockpot enchiladas
- 1 lb. ground beef, cooked (from freezer)
- 1 medium onion, sauteed (from freezer)
- 1/2 tsp. Adobo seasoning
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 4 whole wheat flour tortillas
- 1 can corn, drained
- 1 10-oz. can enchilada sauce
- 1 can Rotel tomatoes and green chiles, undrained
- 2 cups shredded cheddar or Mexican blend cheese
- sour cream
In a bowl, combine ground beef, onion, Adobo, salt, and pepper. In another bowl, mix the Rotel and enchilada sauce. Place 2 tortillas in the bottom of the slow cooker. Place half of the following in layers over the tortillas: meat, corn, sauce mixture, and cheese. Repeat layers. Cook on low 5-6 hours.
Spanish Rice
- 1 chopped onion, sauteed (from freezer)
- 1/2 chopped green pepper (from last night)
- black pepper
- chili powder
- cumin
- Adobo seasoning
- 1 1/2 cups uncooked rice
- Olive oil
- 1 can (15 oz.) chicken broth
- 1 cup water
Saute green pepper in olive oil in a Dutch oven until tender; remove from pan. Add 2 T. olive oil to pan and when hot add the uncooked rice. Stirring constantly, cook the rice until slightly browned but not burned. Add chicken broth and water (this will sizzle loudly when the liquid meets the hot oil), add seasonings to taste, and bring to a boil. Cover and cook on low for 20 minutes; do not open. When cooked, add onions, green pepper, and any other warmed items you may have on hand that would be good in rice (corn, salsa, Rotel, etc.). Stir gently and serve.
Corn
Friday Recipes
Notes for Friday: none
Grilled Cheese Sandwiches
- bread
- American cheese slices
- butter
Put 1-2 slices of cheese between two bread slices and butter the outside on both sides. Grill on a flat griddle until both sides are golden brown and crispy.
Raw Vegetables and Dip
Fruit Cocktail
Chips
* Indicates that of the options listed, this item is the one on the grocery list.
