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Monday - Recipes

Monterey Turkey Pizza
Salad

Tuesday - Recipes

Pepperoni and Cheese Crescents
Green Beans
Salad

Wednesday - Recipes

Crockpot Lasagna
Bread
Apple, Grape and Walnut Salad

Thursday

Fried Rice
Egg Drop Soup
Edamame

Friday

Beef Vegetable Soup
Fresh Hot Bread

 

Grocery List

This week's Grocery List can be downloaded here:

Grocery List for November 27 - December 1, 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:

1. Make a large salad tonight and save half for tomorrow night. Add croutons, bacon bits, sunflower seeds, and any other "crunchies" just before serving each night.
   
   
2. Save one of the green onions for Thursday.

 Monterey Turkey Pizza

1/2 cup mayonnaise
1 cup diced cooked turkey (leftover)
1/2 cup diced tomato
1/2 cup shredded Parmesan cheese
1 can (4.25 oz.) chopped green chilies, undrained
4 green onions, sliced
1 clove garlic, finely chopped
2 cups shredded Monterey Jack cheese
1 prepared pizza crust

In large bowl, combine mayonnaise, turkey, tomato, Parmesan cheese, chilies, green onions, garlic and 1/2 cup Monterey Jack cheese. Spread evenly on top of prepared pizza crust, then sprinkle with remaining Monterey Jack cheese. Bake for 15 minutes at 425° or until heated through and cheese is melted.

 

 

Salad

 

 

Tuesday Recipes

Notes for Tuesday:

1. This is an easy dinner that is a big kid-pleaser. Dads may prefer additional pepperoni, so feel free to add more slices to some of the crescents.

  Pepperoni and Cheese Crescents

• 2 cans low-fat crescent rolls
• 48 slices of pepperoni
• 1 cup shredded mozzarella cheese
• 1/3 cup shredded Parmesan cheese
• 28 oz. can spaghetti sauce

Unroll crescent dough and separate into 16 triangles (as pre-cut). Place 3 slices pepperoni (or more for Dad) on each triangle. Sprinkle with 1-2 Tbsp. mozzarella cheese and a dab of Parmesan cheese. Starting with with shortest side, roll crescents toward opposite point. Place on baking sheet and bake at 375° for 10-14 minutes or until golden brown. Open spaghetti sauce. Reserve 1 cup for Friday's dinner. Warm the remaining spaghetti sauce and serve with crescents for dipping.

 

Green Beans

Salad

 

Wednesday Recipes

Notes for Wednesday:

1. The crockpot lasagna cooks in about 4-5 hours. If you work during the day, that may be inconvenient since you cannot put it on before leaving for work. In that case, you may wish to prepare the lasagna in a 9x13 pan and refrigerate it until you get home or until someone can start baking it in the oven (about 45-55 min. at 350°) in the afternoon.

 Crockpot Lasagne

• 1 28-oz. jar of spaghetti sauce
• 1 package frozen cheese ravioli (about 24-oz.)
• 2 cups shredded mozzarella cheese

Spray crockpot with non-stick cooking spray. Spread 1 cup sauce on the bottom and layer with half of the ravioli. Sprinkle with half of the cheese and another cup of sauce. Layer the remaining ravioli and top with the rest of the sauce. Sprinkle remaining cheese on top. Bake on low for 3-5 hours, depending on how hot your crockpot cooks.

Bread

 Apple, Grape and Walnut Salad

• 3 sliced and cored Granny Smith apples
• 1 bunch red grapes, pulled from the stems
• chopped walnuts
• 8 oz. vanilla yogurt
• 3 oz. cream cheese

Combine fruit and nuts and serve with vanilla yogurt mixed with cream cheese (use a mixer for a smooth blend).

 

Thursday Recipes

Notes for Thursday:

1. This is an authentic Japanese fried rice recipe and is delicious. I took cooking lessons when I lived in Japan and this is one of the recipes we learned. Calrose rice is not the same as white rice. Look for it with the white rice in your grocery store.
   
   
2. You may not have heard of tamari. It is a premium soy sauce that has the wonderful rich flavor of soy sauce but does not taste as salty. It can be quite expensive at health food stores, but the Food Lion in my area carries it for $.99/bottle. It is definitely worth trying; it is all we use except for marinades that require large quantities of soy sauce.
   
   
3. Cook your rice at least an hour before you plan to start your fried rice. It works better if it is still slightly warm when you fry it.
   
   
4. Edamame are soy beans salted and boiled in the pod. They are a popular Japanese snack that is sold frozen. If your local grocer, health food store, or oriental food store sells them, definitely give them a try. They are very popular with children since they are a finger food and kids like popping the beans from the pod into their mouths. If you can't find them, serve Snow Peas with dip.

 Fried Rice

• Calrose rice, cooked (about 2-3 cups)
• 1 egg
• 1 onion, chopped
• frozen peas and carrots, thawed
• corn if you like it
• meat (optional)
• soy sauce or tamari

Cook calrose rice according to directions. Heat some oil in wok or deep fry pan (I use about a tablespoon) and scramble one egg in it. Remove egg and add some more oil (I add about 3 tbsp) to the pan, heating. Add chopped onion, some thawed peas & carrots (and corn if you like), and anything else you like in your rice. We sometimes add leftover chicken or canned baby shrimp. When the onions are tender, add the rice and add soy sauce to taste and stir with a big flat wooden spoon or large cooking chopsticks, if you have them (mine are about 18" long). Add the cooked egg near the end of cooking time and stir well. When the rice is heated through and a bit crispy, it is ready to serve.

 Egg Drop Soup
 

3 cups chicken broth
• 1 green onion with top
• 1 t salt
• dash of pepper
• 2 eggs slightly beaten

Heat chicken broth, salt and pepper to boiling in saucepan. Stir green onions into eggs. Pour egg mixture slowly into boiling broth, stirring constantly with fork to form shreds of egg.

 

 Edamame

Boil 1 bag of frozen edamame in salted water until they float. Drain in a colander, rinse with cold water, and sprinkle with coarse salt. Serve at room temperature by holding the pod to your mouth and squeezing until the beans pop into your mouth. Discard the pod.

 

Friday Recipes

Notes for Friday: none

Beef Vegetable Soup

• 1 lb. cooked ground or shredded beef (from freezer)
• 1 onion (from freezer)
• 1 28 oz. can crushed tomatoes
• 1 bag mixed* or stew vegetables, or chopped fresh vegetables
• 2 cans vegetable or beef* broth
• 1 cup brown rice (or pasta, barley, or other starch)
• 1/2 tsp. dried thyme
• 2 tsp. dried parsley
• other spices, as desired

Combine all ingredients except rice in a slow cooker and simmer for 4-6 hours. Add rice for the last hour of cooking.

Fresh Hot Bread

Pillsbury bread sticks are on the list.

 

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