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Weekly menu links
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- The Well-stocked Pantry
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- Sample Weekly Menu
- Menus FAQ page
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Premium Subscriptions
Monday - Recipes
Beef Burgundy Simplified
Egg Noodles
Green Beans
Glazed Carrots
Tuesday - Recipes
Pie A La Italian
Salad
Bread of your choice
Wednesday - Recipes
Roast Sticky Chicken
Brussels Sprouts with Cream Sauce
Salad
Sourdough Bread
Thursday - Recipes
Chicken and Pasta with Baby Vegetables
Garlic Bread
Fruit of your choice
Friday - Recipes
Beans and Franks
Apple, Grape, and Walnut Salad
Cheese Sticks
Grocery List
This week's Grocery List can be downloaded here:
Grocery List for February 5-9, 2007 - 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).
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Monday Recipes
Notes for Monday: none
Beef Burgundy Simplified
Marilyn says: Each December, I like to prepare a favorite recipe called Beef Burgundy to serve to guests. I make a large batch, and store the rest in meal sized portions to pull out of the freezer in January or February for those nights when I don't know what else to cook. I know this recipe is a winner and will soon become part of your family's favorites. I have found the taste vastly improves if the stew is stored overnight in the refrigerator before serving.
- 2 T. oil
- 18 small white onions, peeled (or frozen)
- 3-5 pounds beef chuck, cut in 1 1/2 inch cubes
- 2 T flour
- 1/2 tsp. salt
- 1/4 tsp. freshly ground pepper
- 1-2 C. Burgundy or other dry red cooking wine (substitutes)
- 2 cloves garlic, crushed
- 3/4 Cup beef stock (or canned beef broth*)
- 1- 8 oz can tomato sauce
- 2 T. chopped parsley
- 1 bay leaf
- 1 tsp. thyme
- 3/4 pound fresh mushrooms
- 2 T. butter
Lightly brown the onions in the oil and remove with a slotted spoon and reserve. Pat meat dry between paper towels and brown it on all sides in the same pot without crowding. You may have to do it in batches. Sprinkle browned meat with flour, salt, and pepper. Add wine, garlic, stock, tomato sauce and herbs. Over heat bring the mixture to a simmer and then cook it, tightly covered for two or more hours or until the meat is fork tender. Add the onions after one hour.
Meanwhile, wipe the mushrooms with a damp cloth and trim off stem ends. Quarter mushrooms if large, leave small ones whole. Heat the butter and remaining part of oil in a large skillet and lightly saute the mushrooms for about 4 minutes and set aside.
When done, skim off any fat and add the mushrooms. Voila! Beef burgundy! After cooling, it can be refrigerated or frozen at this point. If the sauce is too thin, combine 2 TB flour with 1/2 Cup water and whisk the mixture into boiling beef burgundy. Serve over egg noodles.
This recipe is courtesy of Marilyn Moll at www.UrbanHomemaker.com. Check out their free articles and recipes. For more information, please email Marilyn at marilyn@urbanhomemaker.com or call her at 1-800-552-7323.
Egg Noodles
Green Beans
Canned, cooked with butter.
Glazed Carrots
- 1 bag baby carrots
- 2/3 c. honey
- 6 tbsp. butter
Cook carrots in a small amount of water until tender crisp. Drain water, add honey and butter. Cook on med. low until carrots are glazed, turning carrots once or twice.
Tuesday Recipes
Notes for Tuesday:
- Today we are also going to marinate tomorrow night's roasted chicken. If your chicken for tomorrow is frozen, thaw it in the microwave so we can marinate it.
- Make a large salad for tonight and save half for tomorrow night. Reserve any crunchy ingredients (sunflower seeds, croutons, bacon bits, etc.) and salad dressing and combine just before serving.
Pie A La Italian
- 1 can Crescent Dinner Rolls
- 8 oz package Monterey Jack cheese, cut into ½ inch cubes
- 12 oz package smoked sausages, cut into ¼ inch slices
- 1/8 tsp salt
- 1/8 tsp pepper
- 1 Tbsp grated parmesan cheese
- 2 eggs, slightly beaten
Unroll crescent rolls and separate into 8 triangles. Place 5 triangles in ungreased 9 inch pie pan pressing pieces together to forma crust. Reserve 3 triangles for top crust. Combine remaining ingredients in large mixing bowl. Pour into crust. Roll out each remaining triangle so longest side is 9 inches. Cut into ½ inch strips. Crisscross strips over filling to form a lattice top. Flute edge. Bake at 325 for 60 to 70 minutes or until knife inserted 2 inches from edge comes out clean. Do not overbake. Cool 10 minutes before cutting in wedges.
Salad
Bread of your choice
Roasted Sticky Chicken
(for tomorrow)
- 1 large chicken -- (roasting)
- 1 cup onion -- chopped
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon white pepper
- 1 teaspoon thyme
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 2 teaspoons paprika
- 4 teaspoons salt
In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a re-sealable plastic bag, seal and refrigerate overnight. See tomorrow for cooking instructions.
Wednesday Recipes
Notes for Wednesday:
- Save 2 cups of chopped or shredded chicken from tonight for the casserole tomorrow. Any extra can be bagged and frozen for soups and casseroles if you are not eating it as leftovers.
- Use the leftover salad from last night. Add any crunchy ingredients and salad dressing just before serving.
Roasted Sticky Chicken
- 1 large chicken -- (roasting)
- 1 cup onion -- chopped
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon white pepper
- 1 teaspoon thyme
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 2 teaspoons paprika
- 4 teaspoons salt
This should have been done last night: In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a re-sealable plastic bag, seal and refrigerate overnight.
When ready to roast chicken, stuff cavity with onions, and place in the crockpot. Cook on low for 8 hours. Let chicken rest about 10 minutes before carving.
Brussels Sprouts with Cream Sauce
- 2 c. frozen brussels sprouts
- 1 tbsp. butter
- 1 tbsp. chopped onion (from freezer)
- 1 garlic clove, minced
- 1 tbsp. flour
- 1/2 c. milk
- 1 tsp. dry white wine
- 1/8 tsp. black pepper
- 1 tbsp. grated Parmesan cheese
Cook brussels sprouts according to package directions but without salt.
Meanwhile, in small saucepan over low heat, or in double boiler, melt butter. Add onion and garlic and cook, stirring frequently, 3 minutes or until soft. Add flour and cook, stirring frequently, about 1 minute. Gradually add milk, wine and pepper; cook until thickened and smooth. Remove from heat; stir in cheese until melted. If sauce becomes too thick, add additional 1-2 tablespoons skim milk. Drain brussels sprouts; pour sauce over sprouts. Makes 4 servings. Fat 4 grams. Cholesterol 2 milligrams.
Reprinted from Cooks.com.
Leftover Salad
Sourdough Bread
Thursday Recipes
Notes for Thursday: none
Chicken and Pasta with Baby Vegetables
- 8 oz. Farfelle or bowtie pasta
- 2 cups cooked chicken, chopped or shredded (from last night)
- 2 cups shredded cheddar cheese, divided
- 1 can cream of chicken soup
- 1 cup half and half
- 1 small jar pimientos
- Adobo and pepper, to taste
- 1/2 bag of frozen Bird's Eye Baby Broccoli Blend (16 oz. bag of broccoli, edamame, carrots, and water chesnuts), thawed
Cook pasta according to package directions & drain. While pasta is cooking, combine remaining ingredients except 1 cup of cheddar cheese. Mix in pasta and pour into a 9"x13" pan. Sprinkle remaining 1 cup of cheddar cheese on top and bake at 350° for 25 minutes.
Garlic Bread
Fruit of your choice
Friday Recipes
Notes for Friday: none
Beans and Franks
- 2- 28 oz. cans pork and beans
- ketchup to taste
- 1 tsp. mustard
- 3-4 hot dogs, sliced into bite size pieces
Combine all ingredients in a saucepan and heat until bubbly.
Cheese Sticks
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).
* Indicates that of the options listed, this item is the one on the grocery list.
