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Monday - Recipes

Chicken Pepper Pasta
Cottage Cheese and Pineapple
Sugar Snap Peas

Tuesday - Recipes

Stuffed Meatloaf
Chinese Cabbage Salad
Peas and Carrots

Wednesday - Recipes

Sloppy Joe Pizza
Salad
Fruit of Your Choice

Thursday - Recipes

Waffles
Sausage
Cantaloupe

Friday - Recipes

Hash Brown Soup
French Bread
Salad

Grocery List

This week's Grocery List can be downloaded here:

Grocery List for February 20-24, 2006 - PDF

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

Monday Recipes

Notes for Monday: none

 Chicken Pepper Pasta

•  4 tablespoons butter
•  1 medium onion, cut into thin wedges
•  1 medium red bell pepper, cut into strips
•  1 medium yellow bell pepper, cut into strips
•  1 teaspoon finely chopped fresh garlic
•  1-1/2 cups cooked chicken (from freezer), thawed and chopped or cut into strips
•  1 tsp dried tarragon leaves
•  3/4 teaspoon salt
•  1/4 teaspoon coarsely ground pepper
•  8 ounces uncooked dried vermicelli (extra thin spaghetti)
•  1 cup Mozzarella Cheese, shredded
•  1/2 cup shredded Parmesan cheese (found bagged in the dairy section)
•  3/4 cup half & half

Prepare vermicelli according to directions and drain in a colander in the sink. Melt butter in large skillet and add onion, bell peppers, and garlic. Cook on medium high until vegetables are tendercrisp. Remove vegetables from pan and add chicken, tarragon, salt, and pepper. Cook until chicken is hot. Add vegetables, mozzarella, half and half, and Parmesan cheese to chicken. Reduce heat and cook on low until cheese is melted. Rinse vermicelli in hot water until noodles are warm. Add vermicelli to pan and toss gently. Serve warm.

 

 Cottage Cheese and Pineapple

 Sugar Snap Peas

• 1-2 small packages fresh sugar snap peas
• 1 Tbsp. butter
• 1tsp. sugar

Wash pea pods. Drain and dry on a paper towel. Melt butter in a fry pan and add sugar snap peas. Toss well and sprinkle with sugar. Heat on medium heat until peas are tender but crisp. Serve hot.

 

 

Tuesday Recipes

Notes for Tuesday:

1. You can prepare the individual parts of the cabbage salad in the morning to help ease dinnertime preparations. Do not combine the three parts (dressing, crunchies, and cabbage) until ready to serve. Reserve half of each part to use on Wednesday.

 Stuffed Meatloaf

• 1/2 cup cooked onion (from freezer)
• 1/2 cup finely chopped roasted red bell pepper (from a jar, well drained)
• 1-2 tsp adobo seasoning
• 2 large eggs, beaten
• 3/4 cup of bread crumbs
• 1-1/2 lbs ground beef
• 3/4 tsp freshly ground pepper
• 1-1/2 cups fresh baby spinach
• 1 cup shredded part skim mozzarella cheese
• 20 very thin slices of Genoa Salami (About 4 oz)

In a large bowl, combine all ingredients except spinach, cheese, and salami. Mix well and press out into a 17x8" rectangle on wax paper. Layer spinach, then cheese, then salami on top. Using wax paper to start (but not rolling it into the loaf), roll up meatloaf jelly roll style into an 8" log. Lift into loaf pan (this is very good baked in a stoneware loaf pan). Bake at 350° for 1 hour 10 minutes or until a meat thermometer stuck into the center of the loaf reads 160°. Let cool 10 minutes before removing from pan and slicing.

 

 Chinese Cabbage Salad

• 1 head napa cabbage
• 1 bunch minced green onions
• 1/3 cup butter
• 1 (3 ounce) package ramen noodles, broken
• 2 tablespoons sesame seeds
• 1 cup slivered almonds
• 1/4 cup cider vinegar
• 3/4 cup vegetable oil
• 1/2 cup white sugar
• 2 tablespoons soy sauce
  

Shred or chop the head of cabbage. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve. Preheat oven to 350 degrees F (175 degrees C). Melt the butter in a pan. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in a 350° F oven, turning often to make sure they do not burn. When they are browned remove them from the oven. In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool. (Remember to reserve half of each part of this salad for Wednesday night.) Combine dressing, crunchies, and cabbage immediately before serving. Serve immediately.

 

 

 Peas and Carrots

Wednesday Recipes

Notes for Wednesday:

1. Use the remaining Chinese Cabbage Salad from last night. Combine just before serving.
   
   
2. Use your favorite bread machine pizza dough recipe and set your bread machine so that the dough will be ready when you want to start dinner. Bake the dough so that it is almost done but not all the way.

 Sloppy Joe Pizza

• 1 lb. cooked ground beef (from freezer), thawed
• 3/4 cup frozen corn, thawed
• 3/4 cup barbecue sauce
• 1/2 cup sliced green onions
• 1-1/2 cups colby-jack or Mexican blend* cheese
• 1 recipe bread machine pizza dough, prepared and baked until almost done

In a skillet, combine ground beef, corn, barbecue sauce, and green onions. Heat through. Spread mixture on top of baked pizza crust and sprinkle with cheese. Bake at 425° for 12 to 15 minutes or until cheese is melted.

 Leftover Chinese Cabbage Salad

 

  Fruit of Your Choice

Thursday Recipes

Notes for Thursday:

1. I like to use Ready to Serve frozen sausage and just brown it. You may prefer to cook sausage from scratch or substitute bacon or ham slices.

 Waffles

• 2 large eggs
• 1 3/4 cup buttermilk
• 1 stick butter, melted
• 2 tsp. vanilla
• 2 cups flour
• 2 Tbsp sugar
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt
• 1/2 cup pecan meal (optional but delicious)

Mix dry ingredients well. In a separate container mix wet ingredients. Combine and mix until just smooth. Spray waffle iron with non-stick cooking spray and cook according to the instructions for your waffle iron.

 Sausage

 

 Cantaloupe

 

Friday Recipes

Notes for Friday: none

  Hash Brown Soup

• 1 sauteed onion (from freezer)
• 3 cans chicken broth
• 1 large bag frozen hash browns (I use cubes but shreds will work)
• 1 can cream of celery soup
• 1 can cream of chicken soup
• 1 1/2 cups milk
• 1/2 to 1 pound Velveeta cheese, depending on your taste

Combine sauteed onion and broth, bring to boil. Add hash browns, bring to boil. Add soups (don't dilute) and milk, bring to boil. Add Cheese. Heat until cheese melts. Optional, serve with bacon bits on top.

This is one of my family's favorite recipes and it is quick and easy!

 

 

 French Bread

 Salad

 

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