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Monday - Recipes

Grilled Chicken
Acorn Squash
Pasta Salad

Tuesday - Recipes

Peppy Pizza Pasta
Green Beans
Salad

Wednesday - Recipes

Poppy Seed Chicken Casserole
Peas
Cole Slaw

Thursday - Recipes

Marinated Flank Steak
Corn Casserole
Asparagus

Friday - Recipes

Summertime Chicken Orecchiette
Salad

 

Grocery List

This week's Grocery List can be downloaded here:

Grocery List for April 24-28, 2006 - PDF

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

Printer-friendly version

 

Monday Recipes

Notes for Monday:

1. The longer your chicken marinates before grilling, the better it will be. I recommend preparing the marinade at least 24 hours in advance for the best flavor, but if necessary, start marinating the chicken in the morning for grilling at dinnertime. We will make a large batch of chicken so we have plenty of leftover to use in other dishes this week (Planned Leftovers) and to freeze for later. Using grilled chicken from your freezer in place of boiled or sauteed chicken gives your casseroles and soups a great flavor, so put your freezer bags of chicken in the freezer and use them in any recipe that calls for chopped cooked chicken.
   
   
2. Save 5 cups of cooked chicken in the refrigerator for Poppy Seed Chicken and Chicken Orecchiette.
   
   
3. Start the Ranch Pasta Salad early so it can chill before dinner.

 Grilled Chicken

• 4 lbs. chicken parts of your choice (I use boneless breasts; if you use bone-in chicken get 6 lbs.)
• 1/2 cup red wine vinegar
• 1 cup soy sauce
• 1/2 cup vegetable oil
• 2 tsp. oregano
• 1 tsp. basil
• 1 tsp. garlic salt or Adobo
• 1/2 tsp. pepper

Place marinade with chicken in a zipper bag and marinate overnight. Grill chicken until it reaches 160° at the thickest part, or until white all the way through and juices run clear. Serve half of the chicken tonight and save the rest for tomorrow. If you do not have a grill, you can bake the chicken in the oven.

Reserve 2 cups chicken for Wednesday's Poppy Seed Chicken and 2 cups for Friday's Summertime Chicken Orecchiette. Any extra can be chopped or shredded and frozen for future use.

 

 

 

 Acorn Squash

• 1 acorn squash for each 2 people

Wash acorn squash, cut in half; scrape out seeds. Place upside down into a glass baking dish containing 2 Tbsp. water. Cook in microwave until squash is tender, (time depends on your microwave strength and the number of squash you are cooking).

Remove from microwave, turn squash right side up in same dish. Into each hollow, place:

• 1 tsp. brown sugar or honey
• 1 tsp. butter
• dash salt

Cook in microwave until butter mixture is bubbly. Serve hot.

 

 

 Ranch Pasta Salad

• 1 lb. whole wheat pasta shells
• 2 handfuls baby carrots, chopped
• 1/2 bunch green onions, chopped (save the rest for Chicken Orecchiette)
• 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.

 

 

 

Tuesday Recipes

Notes for Tuesday:

1. We are doubling this dish so you will have one for the freezer. If you have a large family you may prefer to bake on of these in a larger pan.

  Peppy Pizza Pasta

• 1 lb. hot Italian sausage
• 1 bag sauteed onion (from freezer)
• 12 oz. whole wheat rotini, cooked
• 3-1/2 oz. sliced pepperoni
• 28 oz. can spaghetti sauce
• 8 oz. can tomato sauce
• 4 oz. sliced mushrooms, drained
• 2 cups mozzarella cheese
• 9x9 foil pan for freezer dish

Brown sausage. Pour into a colander and drain. Rinse with very hot water to get the extra fat off. Drain well and pour back into a large mixing bowl. Add all other ingredients except cheese and mix well. Spray foil pans with cooking spray. Evenly divide mixture between pans. Sprinkle cheese on top. Cover one pan with heavy duty foil and freeze (mark with cooking instructions) and bake the other at 350° for 45 minutes. This dish can also be baked in the microwave if glass pans are used.

 

 Green Beans

 Salad

 

 

Wednesday Recipes

Notes for Wednesday:

1. Start marinating tomorrow's flank steak tonight.

 Poppy Seed Chicken Casserole

• 2 cups cooked chicken (from Monday)
• 2 cans cream of chicken soup
• 1/2 cup sour cream
• 1 sleeve round buttery crackers
• 1 Tbsp. poppy seed

Topping

• 1 sleeve round buttery crackers
• 2 Tbsp. butter, melted
• poppy seed for garnish

Combine chicken, soups, sour cream, 1 sleeve crackers, and 1 Tbsp. poppy seed in a large bowl. Mix well and transfer to a greased casserole dish. Mix together remaining crackers and melted butter and sprinkle on top. Garnish with poppy seed. Bake at 325° for 25 minutes.

 

 

 Peas

 

 

 Cole 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.

 

Thursday Recipes

Notes for Thursday:

1. This is a good time for asparagus so let's take advantage of that this week by buying fresh asparagus. If you have never bought asparagus fresh, look for the smallest stalks as they are tender and flavorful. To prepare them, wash them with water and hold the fat end near the end with your left hand and hold the stalk near the middle with your right hand. Make a snapping motion with your hands and the tough ends will snap off exactly where they should.

 Marinated Flank Steak

• 1 to 1-1/2 lb. flank steak
• 1/2 cup olive oil
• 1/2 cup red wine vinegar
• 1/4 cup teriyaki sauce
• 2 Tbsp. Worcestershire sauce
• 1 clove garlic, minced
• 2 tsp. dry mustard
• 1/2 tsp. pepper
• pinch cayenne pepper
• dash hot sauce

Combine all ingredients except steak. Trim fat from steak. Place steak in gallon-sized freezer bag and pour in marinade, reserving 1/4 cup. Close tightly and shake gently. Marinate all day or overnight. Remove stead from bag, discarding marinade. Grill, covered on medium until desired doneness is reached (use a meat thermometer to determine doneness). Baste twice with reserved 1/4 cup marinade.

Slice into thin slices against the grain before serving.

 Corn Casserole

• 2 T. butter
• 2 T. flour
• 1 cup milk
• 1 can corn, drained
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 T. sugar
• 2 eggs, beaten

Melt butter in a sauce pan, add flour, and stir until thick. Add milk slowly, stirring constantly. Turn off heat and add the rest of the ingredients. Pour into a greased 9x9 casserole dish. Bake at 350° for 25 minutes or until firm and slightly brown.

 

 

 

 Asparagus

• 1-2 lbs fresh asparagus
• 2 Tbsp. olive oil
• 1-2 Tbsp. soy sauce or tamari
• Salt and pepper to taste

Line a baking pan with foil for easy clean up. Mix oil and soy sauce and pour onto foil-lined pan. Prepare asparagus according to the notes by washing and snapping the ends. Gently roll the asparagus in the oil and soy mixture. Sprinkle with salt and pepper (easy on the salt since soy is salty). Roast for 10-15 minutes at 350°.

 

 

 

Friday Recipes

Notes for Friday: none

  Summertime Chicken Orecchiette

• 1 (16 oz) package Pasta LaBella Orecchiette
• 1/2 cup extra virgin olive oil
• 1/2 cup balsamic vinegar
• 1 can diced tomatoes, drained
• 1 cup yellow pepper, diced
• 1/2 cup green onions
• 3 cups cooked and cubed chicken meat
• 1/4 cup fresh basil, chopped (or 2-3 tsp. dried)
• Salt and pepper to taste
• 4 oz. feta cheese (the kind that is flavored with basil works great)
• 1/4 cup Parmesan cheese

Cook pasta according to package directions. Drain and place hot pasta in mixing bowl. Pour olive oil and balsamic vinegar over pasta. Add tomatoes, bell peppers, scallions, and chicken. Toss well. Add basil, salt, pepper, feta, and Parmesan cheese. Toss well and serve immediately.

 

 

 Salad

 

 

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