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Monday - Recipes

Stuffed meatloaf
Garlic Mashed Potatoes
Veggies and Dip
Baked Apples

Tuesday - Recipes

Baked Fish
Rice Pilaf
Sugar Snap Peas
Pears

Wednesday - Recipes

Spaghetti
Salad
Green beans
Peaches

Thursday - Recipes

Red Beans and Rice
Sausage Links
Sautéed greens of your choice
Clementine or Orange slices

Friday - Recipes

Italian Pizza Calzones
Microwave S'mores

Grocery List

This week's Grocery List can be downloaded here:

Grocery List for December 11-15, 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: none

 Stuffed Meatloaf

• 1/2 cup cooked onion (from freezer)
• 1/2 cup finely chopped roasted red bell pepper (from a jar, well drained)
• 1-2 tsp adobo seasoning
• 2 large eggs, beaten
• 3/4 cup of bread crumbs
• 1-1/2 lbs ground beef
• 3/4 tsp freshly ground pepper
• 1 pkg. frozen spinach, thawed and well-drained
• 1 cup shredded part skim mozzarella cheese
• 20 very thin slices of Genoa Salami (About 4 oz)

In a large bowl, combine all ingredients except spinach, cheese, and salami. Mix well and press out into a 17x8" rectangle on wax paper. Layer spinach, then cheese, then salami on top. Using wax paper to start (but not rolling it into the loaf), roll up meatloaf jelly roll style into an 8" log. Place a large sheet of heavy duty foil inside of your crockpot, leaving enough on each side to use it to lift out the meatloaf when it is finished. Spray the foil with non-stick cooking spray. (You could use one of the new slow cooker liners, I imagine.) Place the meatloaf on the foil in the crockpot and cover with lid as usual. Cook on high for 3 hours or low for 8-10 hours, depending on how hot your crockpot cooks. Remove meatloaf by carefully lifting the foil from the crockpot. Let cool for 10 minutes then slice.

 

 

 

 Garlic Mashed Potatoes

• 5 lbs. potatoes, peeled & quartered
• 1/2 cup milk
• 3 Tbsp. butter plus extra for garnish
• Garlic Salt or Adobo to taste

Boil potatoes until they are soft when pierced with a fork. Drain and place in a large bowl. Beat with a mixer on medium speed while adding milk, butter, and garlic. Do not overbeat as you want them mashed but still a little lumpy. Serve with butter.

 

Veggies and Dip

 Baked Apples

• 6 Granny Smith apples, peeled, cored, and sliced
• 2 T. sugar
• 1/4 tsp. cinnamon
• 1 tsp. vanilla
• 2 T. water

Combine all ingredients in a saucepan and simmer until apples are tender. Serve hot or cold.

 

 

Tuesday Recipes

Notes for Tuesday: none

  Baked Fish

• 2 lbs. tilapia fillets
• 1 tsp. salt
• Dash of pepper
• 4 Tbsp. butter, melted
• 2 Tbsp. lemon juice
• Adobo to taste
• Paprika (optional)

Sprinkle both sides of fish fillets with salt and pepper. Mix together melted butter, lemon juice and adobo. Dip fish into butter mixture; arrange into an ungreased square pan. Pour remaining butter mixture over fish. Cook uncovered into a preheated 350°F oven, until fish flakes easily with fork, for 25 to 30 minutes. If desired, sprinkle with paprika before serving.

 

Rice Pilaf

  Sugar Snap Peas

• 1-2 small packages fresh sugar snap peas
• 1 Tbsp. butter
• 1tsp. sugar

Wash pea pods. Drain and dry on a paper towel. Melt butter in a fry pan and add sugar snap peas. Toss well and sprinkle with sugar. Heat on medium heat until peas are tender but crisp. Serve hot.

Pears

 

Wednesday Recipes

Notes for Wednesday:

1. Save 2 cups marinara sauce for Friday.

 Spaghetti

• 1 (28 ounce) jar spaghetti sauce
• 1 (14.5 ounce) can peeled and diced tomatoes
• 1 (14.5 ounce) can stewed tomatoes
• 1 (6 ounce) can tomato paste
• 1 onion (from freezer)
• 2-3 cloves minced garlic
• 1 tsp. dried thyme
• 1 bay leaf
• 1 tsp. oregano
• 1 tsp. basil
• Hot cooked spaghetti

Combine all ingredients except spaghetti and simmer in a slow cooker for 4-5 hours on low. Serve over spaghetti. Save 2 cups for calzones on Friday.

 

Green Beans

Salad

Peaches

Thursday Recipes

Notes for Thursday: none

  Red Beans and Rice

• 1 can red kidney beans
• 1/2 jar salsa
• 3 cups hot cooked rice

Combine beans and salsa in saucepan and mash beans slightly. Serve hot over rice.

 

Sausage Links

Sautéed Greens of Your Choice

Wash 3 cups greens and sauté in butter with salt. You may add chopped onions for extra flavor.

Clementine or Orange Slices

 

 

Friday Recipes

Notes for Friday: none

 

Italian Pizza Calzones

• 1/2 pound Italian sausage
• 2 cups leftover spaghetti sauce
• 1 cup fresh mushrooms -- sliced
• 1/2 cup green pepper -- chopped
• 1/2 cup onion -- chopped
• 2 packages refrigerated crescent rolls
• 1 egg -- beaten
• 1 tablespoon water
• 1 cup mozzarella cheese -- shredded

Preheat oven to 350 F. In large skillet, brown sausage, pour off fat. Add 3/4 cup pasta sauce, mushrooms, green pepper and onion. Simmer uncovered for 10 minutes. Meanwhile, unroll crescent dough and separate into 8 rectangles. Firmly press perforations together and flatten slightly. In a small bowl mix egg and water, brush on dough edges. Stir cheese into meat mixture. Spoon equal amounts of meat mixture onto half of each rectangle to within 1/2 inch of edges. Fold dough over filling. Press to seal edges. Arrange on baking sheet; brush with egg mixture. Bake 15 minutes or until golden brown. Heat remaining pasta sauce; serve with calzones. Refrigerate leftovers.

Microwave S'mores

• Graham crackers
• Hershey's Chocolate Bars (1/2 for each s'more)
• Large marshmallows

Break graham cracker sheets in half and place a marshmallow on one side. Heat for 30 seconds in the microwave (until marshmallow expands to 2 times its original size), then top with 1/2 half Hershey bar and the other half of the graham cracker. Enjoy!

 

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