Weekly Menu Plan

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Weekly menu links

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Monday - Recipes

Cheeseburger Soup
Buttermilk Biscuits
Salad

Tuesday - Recipes

Cheddary Chicken and Broccoli
Jello Fruit Salad
Glazed Carrots

Wednesday - Recipes

Michele's Signature Salmon
Wild Rice
Steamed Green Beans with Italian Seasoning
Dinner Rolls
Cheesecake with Fresh Fruit

Thursday - Recipes

Crockpot Enchiladas
Spanish Rice
Corn

Friday - Recipes

Grilled Cheese Sandwiches
Raw Vegetables & Dip
Fruit Cocktail

Grocery List

This week's Grocery List can be downloaded here:

Grocery List for February 12-16, 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:

If you have frozen biscuits, you can thaw and bake those.
Go ahead and make your Jello Salad for tomorrow so it will have time to set up.

Cheeseburger Soup

1 lb. browned ground beef, thawed (from freezer)
3/4 C. chopped onion
3/4 C. shredded carrots
3/4 C. diced celery
3 T. butter or oil
3 C. chicken broth
4 C. diced potatoes
1/4 C. flour
8 oz. Velveeta cheese
1 1/2 C. milk
1 t. basil
1/4 C. sour cream
salt and pepper

Saute onion, carrots, celery and basil in large soup pot about 5 minutes. Stir in flour and add broth, potatoes and beef. Cover, reduce heat and simmer until potatoes are tender, about 15 minutes. Add cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream. Serve.

Buttermilk Biscuits (from freezer)

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 or upside down glass. 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.

Salad

Jello Fruit Salad (for tomorrow)

1 small package orange gelatin
1 cup hot water
1 cup mayonnaise
1 cup milk
1 cup crushed pineapple, drained
lettuce leaves

Mix gelatin in hot water until dissolved. Add all other ingredients, pour into a mold or 8x8 pan and chill until set. Serve on a lettuce leaf.

Tuesday Recipes

Notes for Tuesday:

Tonight's chicken dish is served over puff pastry shells. If you can't find them (they are located near the frozen pie crust at the grocer), serve over another bread of your choice. English Muffins would be fine, but truly the puff pastry shells are what make this dish so wonderful.

Cheddary Chicken & Broccoli

1 package Pepperidge Farm Puff Pastry Shells, baked (we will use 6)
2 jars chicken gravy
1 tbsp. lemon juice
2 cups cooked chicken, thawed (from freezer)
2 cups frozen broccoli cuts, thawed
1/2 cup shredded cheddar cheese

In a saucepan, combine gravy, lemon juice, broccoli, and chicken. Heat, stirring frequently. Serve in pastry shells with cheese sprinkled on top.

Jello Fruit Salad (prepared yesterday)

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.

Wednesday Recipes

Notes for Wednesday:

Tonight we are creating a Valentine's Meal at home following the guidelines in Prepare a Romantic Dinner At Home For Valentine's Day. Be sure to read the article to get tips on how to make this night special.
You don't need to buy a whole cheesecake, although you can find them in the frozen food section. Most bakeries in upscale grocers offer desserts by the slice. Pair your favorite flavor cheesecake with some fresh fruit from the produce section and you have an effortless dessert for your romantic meal.
Fix the children their favorite sandwiches, add some grapes and potato chips (these are on the list), and spread out an old blanket in front of a tv (away from the dining room). Tell them that they are going to get a real treat tonight - they get to have a picnic and a movie while you have dinner. Rent or buy a movie that the kids haven't seen and enjoy your quiet dinner!

Michele's Signature Salmon

4 (6 oz) salmon fillets (about 1 inch thick)
¼ cup soy sauce
2 cloves chopped or minced garlic
½ cup sliced almonds
½ med. red onion, thinly sliced
10-12 cherry tomatoes, cut in half

Place salmon skin side down in shallow roasting pan. Top with Soy sauce, garlic, almonds, onion and tomatoes Cover fish with a foil tent. Bake at 350° for 30 - 40 minutes.

Alternate ingredients: Substitute Red onions for Spanish or Vidalia onions, or top with parsley or Italian seasonings. Substitute tomatoes for any citrus fruit. Oranges, pineapple, lemons or limes (even mango or papaya).

Wild Rice

Steamed Green Beans with Italian Seasoning

Dinner Rolls

Cheesecake (store-bought) with Fresh Fruit of your choice

Thursday Recipes

Notes for Thursday: none

Crockpot Enchiladas

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

Spanish Rice

1 chopped onion, sauteed (from freezer)
1/2 chopped green pepper
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 green pepper in olive oil in a Dutch oven until tender; remove from pan. Add 2 T. olive oil to pan and when hot add the uncooked rice. Stirring constantly, cook the rice until slightly browned but not burned. 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, green pepper, and any other warmed items you may have on hand that would be good in rice (corn, salsa, Rotel, etc.). Stir gently and serve.

Corn

Friday Recipes

Notes for Friday:

If the man of the house thinks a meal isn't a meal without meat, add a slice or two of ham to his grilled cheese sandwich. Be sure to add ham to the grocery list if you need it.

Grilled Cheese Sandwiches

bread
American cheese slices
butter

Put 1-2 slices of cheese between two bread slices and butter the outside on both sides. Grill on a flat griddle until both sides are golden brown and crispy.

Raw Vegetables and Dip

Fruit Cocktail

Chips

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

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