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Monday - Recipes

Baked Ham
Macaroni and Cheese
Steamed Broccoli
Pineapple

Tuesday - Recipes

Chili Mac
Sourdough Bread or Rolls
Salad

Wednesday - Recipes

Baked Salmon
Herbed Rice
Brussels Sprouts

Thursday - Recipes

Chicken, Ham, and Rice Casserole
Green Beans
Salad

Friday - Recipes

Pinto Beans over Cornbread
Ranch Pasta Salad
Raw Vegetables with Dip

Grocery List

This week's Grocery List can be downloaded here:

Grocery List for March 20-24, 2006 - PDF

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

Monday Recipes

Notes for Monday:

1. Tonight's meal is a slow cooker meal that you can put on in the morning and have ready just in time for dinner. Save a cup of chopped ham for the casserole on Thursday, and if you want ham in your pinto beans on Friday, save some for that as well.
   
   
2. The drippings from the ham will be a wonderful base for Friday's pinto beans.
   
   
3. The Macaroni and Cheese can be prepared 1-2 days in advance and refrigerated until ready to use.

 Baked Ham

• 5 lb. ham, preferably smoked butt or shoulder

Place ham in slow cooker and cook 8-10 hours on low. Slice tonight's portion before serving. Reserve 1 cup for Thursday. Shred or chop leftovers and freeze in 1-2 cup portions.

 

 Steamed Broccoli

 Macaroni and Cheese

• 2 tbsp cornstarch
• 1 tsp salt
• 1/2 tsp dry mustard (optional)
• 1/4 tsp pepper
• 2-1/2 cups milk
• 2 tbsp butter
• 2 cups (8 oz) shredded American or Cheddar cheese, divided
• 8 oz Mueller's Elbows (about 2 cups), cooked 5 minutes and drained

In medium saucepan combine corn starch, salt, dry mustard and pepper; stir in milk. Add margarine. Stirring constantly, bring to a boil over medium-high heat and boil 1 minute. Remove from heat. Stir in 1-3/4 cups (425 ml) cheese until melted. Add elbows. Pour into greased 2-quart casserole. Sprinkle with reserved cheese. Bake uncovered in 375 degree oven 25 minutes or until lightly browned. This can be prepared ahead of time and kept refrigerated until you are ready to bake. Add 5-7 minutes to the cooking time if cold.

 Pineapple

 

 

 

Tuesday Recipes

Notes for Tuesday:

1. Make a large salad tonight and save half for Thursday night. Add croutons, bacon bits, sunflower seeds, and any other "crunchies" just before serving each night.

 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 or cooked beans from 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 for 2-3 hours. Serve over cooked elbow macaroni.

• 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 for 2-3 hours. Serve over cooked elbow macaroni.

 Sourdough Bread or Rolls
 Salad

 

Wednesday Recipes

Notes for Wednesday: none

 Baked Salmon

• 4-6 salmon fillets, boned
• 1 stick (1/2 cup) melted butter
• 1/8 cup chopped fresh basil (or 1-1/2 tsp. dried)
• 1/2 tsp. freshly ground pepper
• 1/2 tsp. Adobo
• 2 Tbsp. lemon juice
• seasoned bread crumbs or finely crumbled stuffing mix

Preheat oven to 450°. Cover a baking pan with heavy duty foil to make cleanup easier. Spray with non-stick cooking spray.

Combine all ingredients except salmon and mix well. Dip each fillet into butter mixture and place skin-side down on foil-covered pan. Pour any extra butter mixture on top of fillets. Sprinkle 2 tsp. of bread crumbs on each fillet. Bake for 12-15 minutes or until fish is flaky and cooked through.

 Herbed Rice

• 3 T. olive oil
• 1 medium onion chopped (from freezer)
• 1 clove garlic minced
• 1 green pepper chopped, seeded
• 1 c. long grain rice (or brown rice* for healthier version)
• 2 c. chicken broth (if you are using brown rice add extra water)
• herbs of your choice (basil, rosemary, thyme, oregano, etc.)

Thaw onion. Saute garlic and green pepper in oil until transparent. Add rice and onion and brown until lightly browned. Mix the rest of the ingredients and add to pan. Cover and cook 20-25 minutes (longer, closer to 45 minutes, for brown rice).

 

 

 Brussels Sprouts

• 2 pints fresh Brussels Sprouts or 1 package frozen Brussels Sprouts*
• 1/2 cup chopped onions, sauteed (from freezer)
• 1 Tbsp. flour
• 1 Tbsp. brown sugar
• 1/2 tsp. dry mustard
• 1/2 cup milk
• 1 cup sour cream

Steam sprouts until tender, or cook according to package directions. Combine thawed onions with juices, flour, brown sugar, and mustard in a saucepan, mixing well. Gradually add milk while heating, stirring constantly. Bring mixture to a boil; simmer for 2 minutes. Reduce heat and add sour cream; heat thoroughly. Pour Brussels sprouts into a serving dish and cover with cream sauce.

Adapted from a recipe on a bag of Pictsweet Brussels Sprouts

 

Thursday Recipes

Notes for Thursday:

1. Soak the pinto beans overnight for tomorrow.

 Chicken, Ham, and Rice Casserole

• 2 c. cooked white or brown* rice
• 1 c. cubed ham, cooked (from Monday)
• 2 c. cubed chicken, cooked (from freezer)
• 1 can cream of mushroom soup
• 1 cup sour cream
• Worcestershire sauce
• 1/2 c. grated cheddar cheese
• 1 c. buttered bread crumbs

Combine all ingredients except bread crumbs and cheese. Top with bread crumbs then cheese and bake at 350° for 30 min. (closer to 45 min. for brown rice).

 Salad

 Green Beans

 

Friday Recipes

Notes for Friday:

1. The Ranch Pasta Salad is compliments of Heidi from TheHomeSchoolMom in the Kitchen. Thanks, Heidi!
   
   
2. If you can't find whole wheat pasta, use white pasta.
   
   
3. Make the pasta salad in the morning to give it plenty of time to chill.

  Pinto Beans over Cornbread

• 1 bag dry pinto beans
• water as needed
• 1 can chicken broth or 2 cups of ham stock from Monday*
• 1 large onion, chopped
• diced ham, optional (from Monday)
• Adobo seasoning
• Liquid smoke (opt.)
• Chopped onion and cheddar cheese for garnish, optional

Rinse beans in a colander and check to be sure there are no stones or other debris. Place beans in a dutch oven and cover with water so that the water is twice as deep as the beans. Overnight soak: Leave beans in water overnight. Quick soak: Heat to boiling and boil for 2 minutes. Turn heat off and cover, let sit for 1 hour.

Drain beans in colander and rinse pot. Place beans in slow cooker and add chicken broth. Cover with water, making sure the liquid is twice as deep as the beans. Add diced ham, a couple of drops of liquid smoke, and onions. Cook on Hi for 6 hours or Low for 8-10 hours. Season with Adobo seasoning to taste. Serve over cornbread in a bowl with bean juices. Top with fresh chopped onion and shredded cheddar cheese.

 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. Mix all remaining ingredients in a bowl. Pour batter into preheated cast iron skillet and bake for 20-25 minutes or until done.

 Ranch Pasta Salad

• 1 lb. whole wheat pasta shells
• 2 handfuls baby carrots, chopped
• 1/2 bunch green onions, chopped
• 3 stalks celery, chopped
• 1/2 package frozen baby peas, thawed
• 1 cup real mayonnaise, more if it seems dry
• 1 package ranch dressing mix

Mix all ingredients. Chill for 1 hour or more.

 

 

 

 Raw Vegetables with Dip

 

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