Weekly Menu Plan

Welcome to the menu for January 23-27, 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 January 23-27, 2006

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

Monday - Recipes

Pea Soup
Dinner Rolls
Apple, Grape, and Walnut Salad

Tuesday - Recipes

Beef Kabobs over Yellow Rice
Salad

Wednesday - Recipes

Chicken and Dumplings
Peas and Carrots
Canned Peaches

Thursday - Recipes

Fajitas
Corn
Spanish Rice

Friday - Recipes

Fried Ham Slices
Buttermik Biscuits
Grits
Apple Slices

Grocery List

This week's Grocery List can be downloaded here:

Grocery List for January 23-27, 2006 - PDF

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

Monday Recipes

Notes for Monday:

Start your beef marinating for tomorrow's kabobs. The longer it marinates the better it will be.

Pea Soup

2 cans chicken broth
1 12oz. package frozen peas (or one bag dried peas, cooked according to directions)
1 t. tarragon
1 t. salt
1 t. pepper
1 T. butter
1 T. flour
2 T. lemon juice
1/4 cup milk

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.

Dinner Rolls

Apple, Grape, and Walnut Salad

3 sliced and cored Granny Smith apples
1 bunch red grapes, pulled from the stems
chopped walnuts
8 oz. vanilla yogurt
3 oz. cream cheese

Combine fruit and nuts and serve with vanilla yogurt mixed with cream cheese (use a mixer for a smooth blend).

Tuesday Recipes

Notes for Tuesday:

We are making extra meat and vegetables tonight so that we can use the leftovers to make fajitas on Thursday, so don't eat your leftover meat and vegetables.

Beef Kabobs over Yellow Rice

4 lbs. beef kabob meat
6 red or green* bell peppers
8 oz. whole mushrooms
4 onions
1 pkg yellow rice, cooked according to directions

Marinade

1 cup soy sauce
1/2 cup red wine vinegar
1 cup ketchup
1/2 cup brown sugar
2 tsp. garlic powder
4 Tbsp. olive oil

Mix marinade ingredients. Pour half into a freezer bag with half of the meat; freeze. Pour the other half in a marinating container with the other pound of beef. Marinate for several hours.

Wash vegetables and chop into 2x2 pieces (leave mushrooms whole). Alternate beef and vegetables on kabob skewers and grill until beef is done. Serve one half of kabobs over yellow rice, reserving the other half for fajitas on Thursday.

Salad

Wednesday Recipes

Notes for Wednesday:

Tonight's dish can be as easy as you would like to make it. If you want fast prep, use broken lasagna noodles as your dumplings. If you prefer homemade noodles (you can use freshly ground whole wheat to make these), I am providing a recipe for those.

Chicken and Dumplings

2 cups shredded chicken (from freezer)
3 cans chicken broth* or 6 cups water with chicken soup base added
Garlic salt or Adobo
1 can Cream of Chicken soup
broken lasagna noodles or homemade* noodles

Noodles:

2 cups of flour
1 rounded tsp of baking powder
2 eggs

Mix ingredients for noodles. You want workable dough so if they are too dry add a few drops of water, too wet a bit more flour. Roll and cut; a pizza cutter is the best way. If you get too much baking powder they will have a salty 1/2 cooked taste. Cook noodles in broth. Your cooking time will depend on how thick the noodles are; you will just have to taste it. ;-)

Add soup and seasonings to taste. Add chicken in when the noodles are almost cooked. You may sprinkle with parsley for some color if you would like.

Thanks to Monica from TheHomeSchoolMom in the Kitchen Yahoo Group for the recipe for Homemade Noodles.

Peas and Carrots

Canned Peaches

Thursday Recipes

Notes for Thursday:

Tonight we are using the leftover meat and vegetables from Tuesday's beef kabobs to make fajitas. Reheat the beef and vegetables in a little olive oil on the stovetop, or in the microwave.

Fajitas

leftover meat and vegetables
whole wheat tortillas (store bought or homemade*)
sour cream
shredded lettuce
salsa
guacamole (optional)

Serve heated meat and vegetables with tortillas, guacamole, sour cream, and salsa. Each person assembles their own fajitas by putting meat/vegetable mixture and topping with their choice of condiments, rolling up the tortilla and eating by hand. Be careful not to overload the tortilla.

Homemade Tortillas

4 cups flour
2 tsp. salt
1 stick butter, softened
1 1/2 cups water

Mix all ingredients. Form into golf ball size balls. Roll out flat into a circle. Cook on each side in a dry non-stick pan until starting to brown. DO NOT OVERCOOK. The tortillas cook quickly and it is easy to burn them if you turn away.

Corn

Spanish Rice

1 chopped onion, sauted (from freezer)
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 onion in olive oil in a Dutch oven until tender; remove from pan. Add 2 T. olive oil to pan and brown the uncooked rice. Do not burn! 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 and any other warmed items you may have on hand that would be good in rice (corn, salsa, Rotel, etc.). Stir gently and serve.

Friday Recipes

Notes for Friday:

You may use either honey ham or country ham. You can find slices of both in or near the refrigerated meats (country ham is usually vacuum packed and displayed at room temperature).

Fried Ham Slices

Fry ham slices in butter until done.

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.

Grits

Prepare grits according to package directions, but soak the grits in the cooking water for 30 minutes to an hour before cooking. Serve with lots of butter, salt, and pepper.

Apple Slices

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

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