Weekly Menu Plan

I am excited to announce the launch of a new Menus 4 Moms feature, the Daily Routines and Reminders system! Daily Routines and Reminders will help you get organized with a daily routine and a rotating schedule of organizing and cleaning tasks. Each day, a daily reminder is sent to you by email to remind you to do your routine and give you the day's task.

Each day, you will spend about 15 minutes in the morning and 15 minutes in the evening doing your daily routine, and 15 minutes completing your daily task. Your routine will vary based on your personal circumstances. This is not going to overwhelm you - you will only receive one email a day!

Please post on the message board if you have questions or comments about these recipes.

Weekly menu links

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Monday - Recipes

15 Bean Soup
Raw Veggies and Dip
Ciabatta Bread

Tuesday - Recipes

Easy Chicken Parmesan
Acorn Squash
Peas and Carrots

Wednesday - Recipes

Eye of Round with Vegetables
Rice
Collard Greens

Thursday - Recipes

Crustless Quiche
Bacon or Sausage
Cantaloupe
Buttermilk Biscuits

Friday - Recipes

Pepperoni Pizza
Salad
Pineapple Parfait

Grocery List

This week's Grocery List can be downloaded here:

Grocery List for January 22-26, 2007 - PDF

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

Printer-friendly version

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

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Monday Recipes

Notes for Monday:

You can soak the beans overnight if you prefer that to the quick soak method. Follow the same directions, but do not heat the beans. Leave them overnight in the water and follow the draining procedure the next day.

15 Bean Soup

15 bean soup dried beans package
1 can diced tomatoes
a small onion, sauteed (from freezer)
chili powder or chili seasoning packet to taste (I used 2 packets)
ham, if desired (from freezer)

Rinse beans in a colander and check to be sure there are no stones or other debris. Place beans in a dutch oven and cover with water so that the water is twice as deep as the beans. Heat to boiling and boil for 2 minutes. Turn heat off and cover, let sit for 1 hour. Drain beans in colander and rinse pot. Place beans in slow cooker and cover with water, making sure the water is twice as deep as the beans. Drain tomatoes and add tomatoes and seasoning to beans. If using meat (ham is preferable), add now. Cook on Hi for 5 hours or Low for 8-10 hours.

Raw Veggies and Dip

Ciabatta Bread

Tuesday Recipes

Notes for Tuesday:

If you will not have time to prepare tomorrow's roast in the morning, do the prep work tonight so that tomorrow all you have to do is put it in the crockpot and turn it on.

Easy Chicken Parmesan

frozen breaded chicken tenders or breasts, or fresh boned chicken breasts that have been breaded and baked
1 jar spaghetti sauce
2 cups Mozzarella cheese
1/2 cup Parmesan cheese

Place chicken on a flat baking pan (I prefer stoneware). Spoon spaghetti sauce on top until each individual piece of chicken is covered. Sprinkle with Mozzarella cheese, then top with Parmesan cheese. Bake at 350° until bubbly.

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.

Peas and Carrots

Wednesday Recipes

Notes for Wednesday:

This roast makes a beautiful crockpot meal. If you chop your vegetables and season your roast the night before, all you will need to do is put them in the crockpot in the morning.
I have a 6 qt. crockpot and it was filled to the brim with the contents. If your crockpot is smaller, I recommend getting a smaller roast, cutting back on the vegetables, or cooking it in a slow oven (300°) in a larger pan.

Eye of Round with Vegetables

3 red bell peppers, seeded and coarsely chopped
2 yellow bell peppers, seeded and coarsely chopped
2 red onions, coarsely chopped
3/4 lb. red new potatoes, washed and quartered
5 garlic cloves, peeled
2 Tbsp. olive oil
salt
pepper
2 tsp. dried thyme (not ground)
2-1/2 lb. eye of round roast, fat removed

Place all vegetables except 2 garlic cloves in the crockpot. Drizzle with 1 Tbsp. olive oil, salt and pepper; toss to coat. Slice remaining garlic cloves into 12 slivers. Using a sharp knife, cut 12 holes in the roast and insert the slivers of garlic. Place roast in the center of vegetables. Rub the top of the roast with the remaining 1 Tbsp. olive oil and sprinkle with salt, pepper, and 2 tsp. thyme. Cook 8 to 10 hours on low, or 5 to 6 hours on high, depending on how hot your crockpot cooks. Slice roast and serve with vegetables.

Rice

Collard Greens

Thursday Recipes

Notes for Thursday: none

Crustless Quiche

5 eggs
1/4 cup flour
1/2 tsp. salt
1/2 tsp. baking powder
1/2 stick melted butter
1 cup cottage cheese
1/2 lb. grated cheddar cheese

Combine all ingredients and pour into a well-greased 9x9 pan. Bake at 400° for 15 minutes. Reduce to 350° and cook for 30-40 more minutes.

Bacon or Sausage

Cantaloupe

Buttermilk Biscuits

4 cups self-rising flour
1/2 cup butter
1-1/2 cups buttermilk

Combine flour and butter, cutting with a fork. Stir in buttermilk. Add more flour if too wet, more buttermilk if too dry. When dough is rolling consistency, knead a few times and turn out onto a floured surface. Roll out and cut with a biscuit cutter. Bake half of the biscuits on cookie sheet at 475° until brown. Place the other half of the biscuits on a cookie sheet or other flat pan and put in the freezer until frozen. Before going to bed or early the next morning, bag the biscuits in a dated freezer bag for later use. If cooking thawed biscuits, follow normal cooking instructions. To cook frozen biscuits, extend cooking time. Serve hot biscuits with butter and jelly.

Friday Recipes

Notes for Friday:

I recommend periodically making a double (or triple) pizza dough recipe in your bread machine or large mixer and freezing the extra dough for an easy lunch or dinner another day. The Urban Homemaker has a double pizza dough recipe that is very good. It has variations for garlic, herbed, or seeded dough.
If you are using a bread machine to make dough, time it so that it is ready just before you want to cook the pizza. If you are using a frozen pizza dough, be sure to allow enough time for it to thaw. I like to thaw it for several hours in the refrigerator.

Pepperoni Pizza

Your favorite pizza dough recipe (see notes above)
28 oz. can spaghetti sauce
2 cups mozzarella cheese
1/2 cup shredded Parmesan cheese
pepperoni

Make pizza dough according to recipe and roll out on a pizza stone or pan. Layer remaining ingredients. Cook at 400° until brown and bubbly.

Salad

Pineapple Parfait

2- 20oz. cans pineapple chunks or tidbits, drained
16 oz. ricotta or cottage cheese
16 tsp. honey (about 1/2 cup)
toasted shredded coconut, for garnish

Whip ricotta cheese until smooth. In 4 parfait glasses, layer 1/4 cup pineapple, 1/4 cup ricotta cheese, and 2 tsp. of honey. Repeat layers and top with remaining pineapple. Garnish with toasted coconut and serve.

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

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