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Welcome to the menu for March 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 March 13-17, 2006
Please check the message board if you have questions or comments about these recipes.
Monday - Recipes
Beef Stroganoff over Egg Noodles
Broccoli
Salad
Tuesday - Recipes
Baked Chicken Parmesan
Mixed Winter Vegetables
Garlic Bread
Fruit of Your Choice
Wednesday - Recipes
Chicken Enchiladas
Corn
Salad
Thursday - Recipes
Beans and Franks
Celery with Pimiento Cheese
Edamame
Friday - Recipes
Shepherds' Pie
Cabbage and Onions
Soda Bread
Grocery List
This week's Grocery List can be downloaded here:
Grocery List for March 13-17, 2006 - PDF
Shopping List Software format (download shopping list free Windows software)
Monday Recipes
Notes for Monday:
- Make a large salad tonight and save half for tomorrow night. Add croutons, bacon bits, sunflower seeds, and any other "crunchies" just before serving each night.
Beef Stroganoff
- 1 lb. cooked ground beef ( from freezer)
- 1 medium onion, chopped (from freezer)
- 2 tablespoons All-purpose flour
- 1/2 teaspoon garlic salt
- 1/4 teaspoon pepper
- 1-2 pkg. fresh sliced mushrooms
- 1 Tbsp. butter, melted
- 10 3/4 ounces can cream of mushroom soup, undiluted
- 8 ounces sour cream
- hot cooked egg noodles
Thaw shredded beef and onion in the microwave. Place in a Dutch oven or large fry pan with sliced mushrooms and melted butter and cook until mushrooms are tender and beef and onions are hot. Stir in flour and next 2 ingredients; cook and stir 1 minute. Stir in soup. Simmer 10 minutes, stirring occasionally. Add sour cream, and heat thoroughly. Serve over noodles. Serve over cooked egg noodles.
Broccoli
Salad
Tuesday Recipes
Notes for Tuesday:
- I like to use chicken breasts for this dish (you can use bone-in or boneless) but you may prefer thighs or some other part.
Baked Chicken Parmesan
- 3lb. chicken parts
- 1 cup bread crumbs
- 1/3 cup Parmesan Cheese
- 1/4 tsp. oregano
- 1/4 tsp. pepper
- Salt to taste
- 1 clove garlic or 1 Tbsp. garlic powder
- 3/4 cup melted butter
Combine bread crumbs, cheese, oregano, pepper, and salt; set aside. Lightly saute garlic in 2 T. butter then stir in remaining butter. Dip chicken in garlic butter then roll each piece in bread crumb mixture. Place chicken in 9x13 pan and sprinkle with remaining bread crumb mixture. Pour on remaining butter. Bake at 350° for 55 minutes.
Mixed Winter Vegetables, steamed and lightly buttered
Garlic Bread
- 1 loaf ciabatta* or Italian bread
- 1 stick butter, softened
- 4 cloves garlic, crushed or minced
Slice bread in half length-wise. Mix butter and garlic well. Spread each half with half of the garlic butter mixture and place halves together on baking sheet. Bake at 350° until bread is crusty and butter mixture is bubbly.
Fruit of Your Choice
Wednesday Recipes
Notes for Wednesday:
- Use the rest of the salad from Monday tonight.
Chicken Enchiladas
- 2 cups shredded or chopped cooked chicken ( from freezer)
- 1 can cream of chicken soup
- 1 can chicken broth
- 8 oz. sour cream
- 1 onion, sauteed (from freezer)
- 1 bell pepper, chopped & sauteed
- cilantro
- cumin
- Adobo or garlic salt
- 6 whole wheat flour tortillas (if you can't find them, get regular flour tortillas)
- 2 cups Mexican blend cheese
Combine soup, 3/4 can chicken broth, and sour cream. Set aside 1 cup of this mixture. To the remaining mixture, add chicken, onion, pepper, and spices to taste. Add 1 cup of the cheese.
Place 2-3 T. of mixture onto each tortilla, roll up, and place the tortillas in a 9x12 pan. Add the remaining chicken broth to the reserved soup mixture and pour over enchiladas. Sprinkle remaining cheese over enchiladas. Cook at 350° until bubbly.
Corn
Salad
Thursday Recipes
Notes for Thursday:
- Edamame are soy beans salted and boiled in the pod. They are a popular Japanese snack that is sold frozen. If your local grocer, health food store, or oriental food store sells them, definitely give them a try. They are very popular with children since they are a finger food and kids like popping the beans from the pod into their mouths. If you can't find them, serve Snow Peas with dip.
Beans and Franks
- 2- 28 oz. cans pork and beans
- ketchup to taste
- 1 tsp. mustard
- 3-4 hot dogs, sliced into bite size pieces
Combine all ingredients in a saucepan and heat until bubbly.
Celery with Pimiento Cheese
Homemade Pimiento Cheese:
- 2 cups finely shredded cheddar cheese
- small jar diced pimientos, drained
- mayonnaise
Combine ingredients with enough mayonnaise to make mixture spreadable. Salt to taste.
Edamame
Boil 1 bag of frozen edamame in salted water until they float. Drain in a colander, rinse with cold water, and sprinkle with coarse salt. Serve at room temperature by holding the pod to your mouth and squeezing until the beans pop into your mouth. Discard the pod.
Friday Recipes
Notes for Friday:
- Celebrate St. Patrick's Day with these delicious Irish recipes. Get the kids involved by having them decorate your napkins with four leaf clovers or pots of gold, or visit Enchanted Learning where you can find dozens of St. Patrick's Day crafts and printables for kids. For more St. Patrick's Day resources visit TheHomeSchoolMom's Ireland page.
- Use ground beef from the freezer for the Shepherds' Pie.
Shepherds' Pie VI
Recipe provided by:
Submitted by Jacquie
- 4 large potatoes, peeled and cubed
- 1 tablespoon butter
- 1 tablespoon finely chopped onion
- 1/4 cup shredded Cheddar cheese
- salt and pepper to taste
- 5 carrots, chopped
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 pound lean ground beef
- 2 tablespoons all-purpose flour
- 1 tablespoon ketchup
- 3/4 cup beef broth
- 1/4 cup shredded Cheddar cheese
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F (190 degrees C.)
Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.
Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
Bake in the preheated oven for 20 minutes, or until golden brown.
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Cabbage and Onions
- 1 head cabbage
- 1-2 onions
- 1 can chicken broth
- butter
Chop cabbage into wedges, then into 1-2" squares. Chop onion. Saute both in melted butter on stovetop until somewhat tender, adding salt and pepper to taste. Add chicken broth and cook gently until desired texture.
Soda Bread
Recipe provided by:
Submitted by Arlene Costello/Agnes Walters
- 4 cups all-purpose flour
- 1 cup white sugar
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 eggs
- 1 pint sour cream
- 1 cup raisins
Preheat oven to 325 degrees F (165 degrees C). Grease two 8x4 inch loaf pans.
Mix the flour, sugar, baking soda, baking powder and salt. Add the eggs, sour cream and raisins and mix until just combined. Distribute batter evenly between the two pans.
Bake loaves at 325 degrees F (165 degrees C) for 1 hour.
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* Indicates that of the options listed, this item is the one on the grocery list.
