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Monday - Recipes

Chicken in Basil Cream Sauce
Homemade Bread (Bread Machine)
Easy Stovetop Vegetables

Tuesday - Recipes

Crockpot Enchiladas
Spanish Rice
Mexican Salad

Wednesday - Recipes

Pancakes
Eggs
Bacon
Melon Slices

Thursday - Recipes

Roast Beef with Carrots and Potatoes
Leftover Mexican Salad
Fruit Cocktail
Dinner Rolls

Friday - Recipes

Cheesy Broccoli Soup
Garlic Bread
Salad

Grocery List

This week's Grocery List can be downloaded here:

Grocery List for April 3-7, 2006 - PDF

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

Monday Recipes

Notes for Monday: none

 Chicken in Basil Cream Sauce

• 1/4 C. milk
• 1/4 C. dry bread crumbs
• 6 boneless skinless chicken breasts
• 3 T. butter or margarine
• 1 T. olive oil
• 1/2 C. chicken broth
• 1 C. heavy whipping cream
• 1 4-oz. jar diced pimientos, drained
• 1/2 C. grated Parmesan cheese
• 1/4 C. minced fresh basil (or 1 t. dried)
• 1/8 t. pepper
• 1 t. cornstarch
• angel hair pasta, cooked

Preheat oven to 350°F. Place milk and bread crumbs in separate shallow bowls. Dip chicken in milk, then coat with bread crumbs. In skillet over medium heat, brown chicken on both sides in butter and olive oil. Remove and place in preheated oven to keep warm.

Add broth to skillet. Bring to a boil over medium heat and stir to loosen browned bits from pan bottom. Stir in whipping cream and pimientos, boil and stir for 1 minute. Reduce heat. Stir in Parmesan, basil and pepper and cook until heated through. Mix cornstarch with extra chicken broth and stir into skillet if needed to thicken sauce. Pour over chicken. Serve over angel hair pasta.

Source: Dunbars Pimientos ad

 

 

 Homemade Bread

Use your favorite bread machine recipe; if you have a timer on your machine, you can set it so it will be finish cooking just in time for dinner.

 Easy Stovetop Vegetables

• 1 can cut corn
• 2 cans diced tomatoes and green chiles (you may want to just use diced tomatoes for kids)
• 1 can black beans
• 1 10 oz. pkg. frozen okra (not breaded)
• Adobo or garlic salt to taste
• pepper to taste
• 1 cup shredded cheddar cheese

Combine all ingredients except cheese and heat in a saucepan until bubbly. Serve topped with shredded cheese.

 

 

 

 

 

Tuesday Recipes

Notes for Tuesday: none

 Crockpot Enchiladas

• 1 lb. ground beef, cooked (from freezer)
• 1 medium onion, sauteed (from freezer)
• 1/2 tsp. Adobo seasoning
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 4 whole wheat flour tortillas
• 1 can corn, drained
• 1 10-oz. can enchilada sauce
• 1 can Rotel tomatoes and green chiles, undrained
• 2 cups shredded cheddar or Mexican blend cheese
• sour cream

In a bowl, combine ground beef, onion, Adobo, salt, and pepper. In another bowl, mix the Rotel and enchilada sauce. Place 2 tortillas in the bottom of the slow cooker. Place half of the following in layers over the tortillas: meat, corn, sauce mixture, and cheese. Repeat layers. Cook on low 5-6 hours.

 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.

 Mexican Salad

• variety of lettuces, torn into bite-sized pieces
• 1 red bell pepper, seeded & chopped
• 1 green bell pepper, seeded & chopped
• 1 can corn, drained
• 1 bunch green onions, chopped
• 1 can black olives, drained
• 1 tomato, diced
• 1 bottle ranch salad dressing

Combine all fresh ingredients; reserve half for Thursday. Serve with ranch dressing.

 

 

Wednesday Recipes

Notes for Wednesday:

1. Serve the eggs however your family likes them best.

 Pancakes

• 2 eggs
• 1 1/2 cups buttermilk
• 1 tsp. oil
• 1 tsp. salt
• 1 tsp. baking powder
• 1 tsp. baking soda
• 2 tsp. sugar
• 1 1/2 cups flour

Blend wet ingredients in a measuring cup. In a medium bowl, mix dry ingredients. Add wet ingredients to dry ingredients and mix until blended. Do not overbeat. Cook over medium heat until bubbles on unbaked side begin to break; turn once and cook on second side until golden.

 Eggs

 

 Bacon

 Melon Slices

 

Thursday Recipes

Notes for Thursday: none

 Roast Beef with Potatoes and Carrots

• 3-4 lb. roast, cut of your choice
• 3 carrots, sliced
• 1 lb. small red potatoes, quartered
• pepper
• Adobo seasoning

Trim fat from roast. Sprinkle with Adobo seasoning and pepper. Place meat in slow cooker. If your slow cooker has the ability to cook on the stovetop in the slow cooker pan, you can sear the meat on each side before putting it in the slow cooker. Put slow cooker on low (or auto if you can cook it on high for 2 hours and have it switch to low after 2 hours) and add vegetables. Cook 8 hours.

 Leftover Mexican Salad

 Dinner Rolls

 Fruit Cocktail

Friday Recipes

Notes for Friday:

1. You may adjust the amount of cheese in this soup. If your family prefers it less cheesy, use 8 or 12 oz. of Velveeta. You may also add cooked chicken if you would like.

  Cheesy Broccoli Soup

• 2 Tbsp. butter
• 1/4 cup chopped onion
• 2 Tbsp. flour
• 2 1/2 cups milk
• 1 lb. Velveeta prepared cheese product, chopped into 1-1/2" cubes for easier melting
• 1 pkg. (10-16* oz., depending on how much broccoli you want in the soup) frozen broccoli, thawed and drained
• 1/8 tsp. pepper
• 1 tsp. marjoram
• 1/4 tsp. Adobo

Melt butter over medium heat in a large saucepan (6 qt. is good) on stovetop. Add onion and saute until tender. Add flour, stirring constantly for 1 minute over medium heat.

Add milk, stirring constantly. Bring to a gentle boil and reduce heat to medium-low. Simmer 1 minute. Add all remaining ingredients and cook until cheese is melted and soup is heated through.

 

 Garlic Bread

• 2 fresh hoagie rolls, sliced loafwise
• 1/2 stick butter, softened
• Adobo seasoning

Spread one side of each piece of bread with butter and sprinkle with Adobo to taste. Warm at 350° until hot.

 

 Salad

Put together your basic salad ingredients early in the day or the night before and add croutons, bacon bits, sunflower seeds, any other "crunchies", and salad dressing just before serving.

 

 

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