Printer-friendly Weekly Menu Plan | Recipes | Grocery List | June 26-30, 2006

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Monday - Recipes

Cheeseburger Pie
Squash and Onions
Salad
Orange Slices

Tuesday - Recipes

Sandwiches
Celery Stuffed with Pimiento Cheese
Potato Chips
Grapes
Flag Fruit Pizza

Wednesday - Recipes

Crockpot Enchiladas
Corn on the Cob
Spanish Rice

Thursday - Recipes

Primavera Pasta Pie
Zucchini and Tomatoes
Salad

Friday - Recipes

Make-Your-Own Pizza
Salad

Grocery List

This week's Grocery List can be downloaded here:

Grocery List for July 3-7, 2006 - PDF

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

Before using Menus4Moms for the first time, please browse the Menu Plan Basics (links are to the left).

Monday Recipes

Notes for Monday:

Tonight brown enough ground beef (5 lbs.) and onions (1 bag) to replenish your freezer supply. Save one onion out for the squash and onions and one for the zucchini and tomatoes, as it really tastes better if they cook together. If you still have plenty of onions and beef in your freezer you can remove the larger quantities of these items from your grocery list and just get two individual onions. Save a pound of the cooked meat and 2 cooked onions in the refrigerator for Wednesday's Crockpot Enchiladas and Spanish Rice, and use the amount called for in tonight's recipe before freezing the rest.
If you like spicy foods, add the optional green chiles to the Cheeseburger Pie. If the kids prefer milder tasting food, sprinkle them only on half of the casserole.

Cheeseburger Pie

1 pound lean ground beef
1 large onion, chopped (1 cup)
1 can diced green chiles (optional)
1/2 teaspoon salt
1 cup shredded Cheddar cheese (4 ounces)
1/2 cup Bisquick® mix (healthier homemade substitute)
1 cup milk
2 eggs

Heat oven to 400°F. Grease 9-inch pie plate. Cook beef and onion until beef is brown; drain. Spread in pie plate; sprinkle with salt, chiles, and cheese. Stir in remaining ingredients until blended. Pour into pie plate. Bake about 25 minutes or until bubbly.

Squash and Onions

4 summer squash (yellow squash)
1 large onion
2 T. butter

Wash squash and slice into thin slices. Slice onion into thin slices. Melt butter in a large saucepan and add squash and onions. Saute until squash is tender and onion is caramelized (turns sweet and brown).

Salad

Orange Slices

Tuesday Recipes

Notes for Tuesday:

We are having 4th of July Picnic food for today. Although the main dish is simple sandwiches, we are going to make them special by cutting off the bread crust, then cutting the sandwiches into fourths (either squares or triangles). Kids absolutely love this, and as an adult I can say that I still do too.
I am not going to specify which type of sandwiches you should make since you know what your family likes, but here are some suggestions to get you started:

pimiento cheese
cucumber slices and cream cheese
smoked salmon and cream cheese
turkey and swiss cheese
ham and swiss cheese
peanut butter and jelly
egg salad
chicken salad
tuna salad

Be sure to prepare the sugar cookie crust for the Flag Fruit Pizza in advance.

Sandwiches

1 loaf of white or wheat bread, crusts cut off of each piece (more or less bread as needed for the number of people you are feeding)
sandwich fillings

Celery Stuffed with Pimiento Cheese

3 celery stalks
pimiento cheese (storebought* or see below for homemade pimiento cheese recipe)

Wash celery and cut into 4-5" slices. Fill with pimiento cheese.

Homemade Pimiento Cheese:

2 cups finely shredded reduced-fat cheddar cheese
small jar diced pimientos, drained
mayonnaise

Combine ingredients with enough mayonnaise to make mixture spreadable. Salt to taste.

Potato Chips

Grapes

Flag Fruit Pizza

1/2 cup butter, softened
3/4 cup white sugar
1 egg, beaten
1 1/4 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 (8 ounce) package cream cheese
1/2 cup white sugar
2 teaspoons vanilla extract
1-2 lbs. strawberries, sliced
1/2 pint blueberries

Cream together 1/2 cup butter and 3/4 cup sugar in a bowl. Mix in egg. Combine flour, cream of tarter, baking soda, and salt in a separate bowl and mix well. Add to first mixture and stir until blended. Press dough onto an ungreased rectangular baking sheet (12"x15" or so), shaping into a flag shape. Bake at 350° until lightly browned, about 8-10 minutes. Cool.

Mix together cream cheese, 1/2 cup sugar, and vanilla extract. Spread on cooled crust. Decorate to look like a flag using blueberries and strawberries.

Wednesday Recipes

Notes for Wednesday: none

Crockpot Enchiladas

1 lb. ground beef, cooked (from freezer or Monday)
1 medium onion, sauteed (from freezer or Monday)
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.

Corn on the Cob

Spanish Rice

1 chopped onion, sauteed (from freezer or Monday)
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.

Thursday Recipes

Notes for Thursday:

Tonight's main dish is flexible enough to use whatever you have. If you don't have spaghetti, try penne, elbow macaroni or spirals for the crust. The vegetables and meat are just as flexible - if you have tomatoes, squash or other vegetables, they can easily be added to or substituted for the ones in the recipe. Although Kielbasa is the meat in the recipe, you could easily substitute cooked chicken or ham. Although Parmesan is my favorite cheese for this dish, cheddar or mozzarella could be substituted.
Make a large salad tonight and save half (before adding any crunchies or salad dressing) for tomorrow night.

Primavera Pasta Pie

8 ounces spaghetti, cooked
3 eggs, beaten, separated
1/3 cup Parmesan cheese plus 3 Tbsp., separated
3 Tbsp. butter, separated
2 cups broccoli florets
1 onion, sliced
1 red bell pepper, sliced
1 pkg. kielbasa, sliced
Italian seasoning to taste
Salt to taste
1/2 cup half and half

Combine warm cooked spaghetti, 1 beaten egg, 1 Tbsp. butter, and 1/3 cup Parmesan cheese. Mix well and place as a crust into a greased casserole dish (slightly smaller than 9x12 but larger than 9x9). In a large fry pan, saute sliced kielbasa until it starts to brown and add 2 Tbsp. butter. When melted, add broccoli, onion, and red bell pepper. Season with Italian seasoning and salt. Cook until vegetables are tender, stirring frequently. Turn meat and vegetable mixture into pan with spaghetti crust. Sprinkle with remaining 3 Tbsp. Parmesan cheese. Mix remaining 2 beaten eggs and 1/2 cup half and half; pour over casserole. Cook at 350° for 25 minutes or until light brown and bubbly.

Zucchini and Tomatoes

Olive oil
1 small zucchini, sliced 1/4-inch thick
1 small onion, sliced into 1/4-inch wedges
1-2 Tbsp. water, as necessary
2 small tomatoes (or 1 large tomato), cut into wedges
1/2 tsp. garlic powder
Salt and freshly ground black pepper, to taste
Parmesan cheese

Saute onion and zucchini in olive oil. Add water if needed. When vegetables are starting to get tender, add tomatoes and seasonings. Serve warm sprinkled with Parmesan Cheese.

Salad

Friday Recipes

Notes for Friday: none

Make-Your-Own Pizza

Homemade or store-bought pizza dough
28 oz. can of spaghetti sauce
toppings of your choice
shredded cheeses

Make or buy your dough for the pizza crust like you usually do, then divide the dough. I suggest making squares that are about 7" - at least one for each person - and putting them together in either a larger square or rectangular shape and prebake for about 7 minutes at the temperature called for in your dough recipe. Let cool. Set out all the toppings before baking the second time and let everyone make what they like. For convenience you might only use spaghetti sauce, but if you family is a fan of white pizzas you may prefer to change that to alfredo sauce. Suggested toppings include mozzarella and Parmesan cheeses, pepperoni, ham, sausage, chicken, black olives, jalapeno peppers, onions, green peppers, mushrooms, pineapple and anything else your family likes. Once completed, bake the pizzas until crust is golden brown and cheese is bubbly.

Salad

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