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Monday - Recipes
Wisconsin Bratwrust
Spaetzle
German Potato Salad
Pickled Beets
Tuesday - Recipes
Cheddar Chicken Spaghetti
Black Bean Salad
Cucumber and Tomato Salad
Wednesday - Recipes
Chili Mac
Salad
Cornbread
Thursday - Recipes
Linguini with Ham, Peas, and Mushrooms
Broccoli with Lemon Juice
Salad
Friday - Recipes
Cheese Pizza
Broccoli Slaw
Jell-O Parfait
Grocery List
This week's Grocery List can be downloaded here:
Grocery List for October 2-6, 2006 - PDF
Shopping List Software format (download shopping list free Windows software)
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Monday Recipes
Notes for Monday:
- Since it is the last official day of Oktoberfest, I thought we would go German tonight. The bratwurst recipe is highly rated on allrecipes. Spaetzle is a German egg noodle that is cooked in salted water (I like mine heavily salted) then drained and served with butter. It is wonderful! You can usually find this on the International or Ethnic aisle with other German foods.
- If you are trying to lower your carb intake, you may prefer to choose either the potato salad or the spaetzle and substitute a green vegetable for the other one.
Wisconsin Bratwurst
Recipe provided by:
Submitted by Bob Cody
"This is the only way to cook bratwurst in Wisconsin. The brats are incredibly tasty! If you can get fresh bratwurst from a sausage shop, do it... it is worth the extra cost. Serve with brown mustard on substantial hoagie rolls, never on hot dog buns. Mustard is important and must always be stone ground. Add warm sauerkraut and ketchup, if you like. Chow down! Think about those Wisconsin summers! Listen to some polka!"
- 2 pounds fresh bratwurst sausages
- 2 onions, thinly sliced
- 1 cup butter
- 6 (12 fluid ounce) cans or bottles beer
- 1 1/2 teaspoons ground black pepper
- 10 hoagie rolls
Prick bratwurst with fork to prevent them from exploding as they cook. Place in a large stock pot with the onions, butter, and beer. Place pot over medium heat, and simmer for 15 to 20 minutes.
Preheat grill for medium-high heat.
Lightly oil grate. Cook bratwurst on preheated grill for 10 to 14 minutes, turning occasionally to brown evenly. Serve hot off the grill with onions on hoagie rolls.
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Spaetzle
Boil spaetzle noodles in heavily salted water and serve mixed with butter.
German Potato Salad
- 3 lbs. new potatoes, cooked and cooled enough to handle
- 1/3 cup red onion, finely chopped
- 1/3 cup olive oil
- 1/3 cup red wine vinegar
- 1/4 cup stone-ground mustard
- 2 tsp. sugar
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/2 lb. bacon, cooked and crumbled
- 2 Tbsp. dried parsley
Cut cooked potatoes into bite-size cubes and put into a large bowl with onion. Combine remaining ingredients and pour over potatoes and onion, mixing well. Garnish with fresh parsley, if desired. Serve warm.
Pickled Beets
Tuesday Recipes
Notes for Tuesday:
- Today's cucumber and tomato salad can be made fresh in the morning.
Cheddar Chicken Spaghetti
- 1 package (8 oz) spaghetti, broken in half
- 2 cups cubed cooked chicken
- 2 cups shredded cheddar cheese, divided
- 1 can condensed cream of chicken soup (substitutions)
- 1 cup milk
- 1 T diced pimientos (optional)
- 1 can green chiles (optional)
- 1 Tbsp. tarragon
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Cook spaghetti according to package directions. Meanwhile, in a bowl, combine the chicken, 1 cup cheese, soup, milk, pimientos, green chiles, tarragon, salt and pepper. Drain spaghetti, add to the chicken mixture and toss to coat.
Transfer to a greased 13 x 9 x 2 baking dish. Sprinkle with the remaining cheese. Bake, uncovered at 350 for 20-25 minutes or until heated through.
Black Bean Salad
- 1/4 cup red wine vinegar
- 2 Tbsp. olive oil
- 1 tsp. lemon juice
- 1 clove garlic, minced
- 2 tsp. sugar
- 2 cups black beans (from freezer, thawed & rinsed, or 1 can, rinsed)
- 1 cup cut corn, drained
- 1 cup chopped red bell pepper
- 2 Tbsp. dried parsley
Combine vinegar, olive oil, lemon juice, garlic, and sugar. Mix well and combine with remaining ingredients. Toss before serving.
Cucumber and Tomato Salad
- 3 cloves garlic, minced
- 1-2 ripe tomatoes, minced
- 1-2 cucumbers, minced
- 1 lg. red pepper, minced
- 1 lg. red onion , minced
- basil, oregano, tarragon, and parsley (fresh if available, dried if necessary) to taste
- Lots of fresh ground pepper
- 1/2 squeeze lemon
Stir in enough olive oil to coat everything. Serve chilled.
Wednesday Recipes
Notes for Wednesday:
- If you work, you can either add extra liquid to the chili and start it in the morning before you leave, or have an older child put it in the crockpot and turn it on in the early afternoon.
Chili Mac
- 1 lb. browned ground beef (from freezer)
- 1 28 oz. can crushed tomatoes
- 1 sauteed onion (from freezer)
- 1 red bell pepper, chopped and sauteed
- 2 cloves garlic
- 1 can beans (your choice; I like red kidney), drained (you may use cooked dry beans if you have any in the freezer)
- 1 packet chili seasoning (you can use 2 Tbsp. of this homemade chili spice blend recipe*)
- 8 oz. whole wheat elbow macaroni, cooked
Combine all ingredients in a stock pot and simmer on low for 3-4 hours. Serve over cooked elbow macaroni.
Homemade 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
Preheat oven to 425°F. Put half of the olive oil in a 9x9x2 cast iron skillet and preheat in oven without burning oil. (Note - if you do not have a cast iron skillet, you can mix the oil in with the rest of the batter and do not preheat pan.) Mix all remaining ingredients in a bowl. Pour batter into preheated cast iron skillet and bake for 20-25 minutes or until done.
Salad
Make a salad large enough for tonight and tomorrow, but don't combine the salad dressing or any crunchy ingredients until just before serving each night.
Thursday Recipes
Notes for Thursday: none
Linguini with Ham, Peas, and Mushrooms
- 16 oz Linguine
- 4 Tbsp. olive oil
- 8 scallions, including tops, thinly sliced
- 6 cloves garlic, minced
- 16 oz mushrooms, thinly sliced
- 8 oz baked ham, cut into matchstick strips (from freezer or buy it if necessary)
- 2 ½ cups frozen green peas, thawed
- 3 cups chicken stock
- ¼ tsp black pepper
- 2 Tbs. butter
- 2/3 cup grated Parmesan cheese
Cook the linguine according to package directions. Meanwhile, heat 2 Tbs. of the oil in a deep 12 inch skillet over moderate heat for 1 minute. Add the scallions and garlic and sauté for 3 minutes. Add the mushrooms and the remaining oil and sauté 3 minutes longer. Add the ham and sauté, stirring, for 12 minutes. Add the peas, stock and pepper, raise the heat to high, and boil uncovered, for 3 minutes or until the liquid is slightly reduced. Remove from the heat and swirl in the butter, drain the linguine and add to the skillet along with the cheese and toss lightly. Serve with additional Parmesan cheese on the side if desired.
Steamed Broccoli with Lemon Juice
Salad
Leftovers from last night's salad.
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.
Cheese Pizza
- Prepared pizza dough
- 28 oz. can spaghetti sauce
- 3 cups mozzeralla cheese
- 1/2 cup Parmesan cheese
Make your favorite pizza dough according to recipe and roll out on a pizza stone or pan. Spread with spaghetti sauce. Sprinkle with cheese. Cook at 400° until brown and bubbly.
Broccoli Slaw
- 1 bag prepared broccoli* or cabbage slaw, or homemade shreds
- 1/2 cup mayonnaise
- 1 Tbsp. vinegar
- 2 tsp. sugar
Combine last 3 ingredients and refrigerate covered until ready to use. Mix with shredded slaw vegetables just before serving. You may add any of the following if you wish: raisins, bacon, sesame seeds, almonds, walnuts, green onions, and apple.
Jell-O Parfait
- 1 sm. Jell-O (strawberry-banana)
- 1 c. sour cream
- 1 (8 oz.) container Cool Whip
- 1 tsp. vanilla
- Fresh strawberries or other available berries
- 2 Bananas, sliced
Mix the Jell-O packet with the sour cream. Add vanilla and mix well. Fold in Cool Whip. Layer fruit and Jell-O mixture in parfait glasses. Serve cold.
* Indicates that of the options listed, this item is the one on the grocery list.
