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Monday - Recipes
Chicken Pesto
Glazed Carrots
Cucumber and Tomato Salad
Tuesday - Recipes
Mandarin Topped Chops
Brussels Sprouts with Cream Sauce
Wild Rice
Wednesday - Recipes
Crockpot Lemon Pepper Chicken
Broccoli Casserole or Steamed Broccoli
Salad
Fresh Bread
Thursday - Recipes
Easy Beef and Pasta
Succotash
Fruit Salad
Friday - Recipes
Vegetarian Pizza
Salad
Fruit of your choice
Microwave S'mores
Grocery List
This week's Grocery List can be downloaded here:
Grocery List for March 26-30, 2007 - PDF
Shopping List Software format (download shopping list free Windows software)
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Monday Recipes
Notes for Monday:
- Take advantage of your freezer chicken tonight to make this quick meal. If you don't have cooked chicken in your freezer, be sure to add chicken to your grocery list.
- The pesto sauce mix I use is Knorr Pesto. To make this you would stir the dry mix into oil and water and heat. A jar of prepared pesto sauce or frozen pesto sauce would also work well in this recipe. I actually use double the amount of pasta listed here for the same amount of pesto sauce due to my kids' taste buds. We also like to sprinkle pecan pieces or pine nuts over the dish for added flavor, which I didn't add to the shopping list. Just add if you so choose.
Chicken Pesto
- 1 pkg. (8 oz.) Angel Hair Pasta
- 1 pkg. Pesto Sauce mix* or 1 jar prepared pesto sauce
- 1 tsp. olive oil
- cooked, cubed chicken from freezer
- 1 tbsp. basil
- grated parmesan cheese
Prepare pasta according to directions. Prepare pesto sauce mix according to directions. In frying pan, place thawed chicken in heated oil and sprinkle basil over chicken until reheated. Mix pasta, chicken and pesto together. Sprinkle grated parmesan cheese over mixture and serve.
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.
Cucumber and Tomato Salad
- 3 cloves garlic, minced
- 1-2 ripe tomatoes, minced
- 1-2 cucumbers, minced
- 1 lg. red pepper, minced
- 1 lg. red onion , minced
- basil, oregano, tarragon, and parsley (fresh if available, dried if necessary) to taste
- Lots of fresh ground pepper
- 1/2 squeeze lemon
Stir in enough olive oil to coat everything. Serve chilled.
Tuesday Recipes
Notes for Tuesday:
- For those of you with dairy allergies, you can skip the Brussels sprout recipe and just cook the Brussels sprouts on the stove top in water. Then, after draining, season to taste with salt and pepper. The grocery list does, however, reflect the Brussels Sprouts with Cream Sauce recipe.
Mandarin Topped Chops
- 6 pork chops (we like boneless thin pork loin chops but any cut works)
- 1 tbsp oil
- 1 can (11 oz.) mandarin oranges, drained
- 1/2 tsp ground cinnamon
- pepper to taste
In a skillet, brown chops on both sides in oil. Top with oranges, sprinkle with cinnamon. Cover and simmer for 30 minutes or until meat juices run clear.
Brussels Sprouts with Cream Sauce* or Stovetop Brussels Sprouts
- 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.
Wild Rice
Wednesday Recipes
Notes for Wednesday:
- Again, for those of you with dairy allergies, you might try steaming your broccoli in a covered dish with a very small amount of water or lemon juice for 3-7 minutes in the microwave. Check after a few minutes and microwave more for desired "crunchiness". The grocery list will reflect using the casserole recipe.
- Make a large salad tonight and save half for Friday night. Add croutons, bacon bits, sunflower seeds, and any other "crunchies" just before serving each night.
Crockpot Lemon Pepper Chicken
- 1 whole roaster/fryer chicken (about 5 pounds)
- 2 tbsp lemon pepper seasoning
Spray crockpot with olive oil spray. Put washed, whole chicken in the crockpot. Sprinkle with lemon pepper seasoning. Cook on high 6-7 hours or on low 8-10 hours. There is no need to add liquid as the chicken will make it's own juices while in the crockpot. If you have any chicken leftovers, be sure to freeze them for weekend use or when you need a quick weeknight dinner.
Broccoli Casserole* or Steamed Broccoli
- 1 16 oz. bag frozen chopped broccoli, cooked
- 1 T. dried minced onion
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/2 tsp. dry mustard
- 1/2 tsp. marjoram
- 2 T. butter
- 2 T. flour
- 1 1/2 cups milk
- 1 tsp. chicken bouillon
- 1/2 cup Parmesan cheese
Melt butter in large sauce pan. Add flour and stir for one minute. Add milk slowly and beat with a whisk. Add chicken bouillon, spices, onion, and Parmesan cheese. Mix with cooked broccoli and put in a greased casserole dish. Bake for 30 minutes at 350°.
Salad
Fresh Bread
Thursday Recipes
Notes for Thursday:
- If you don't have browned ground beef in your freezer, be sure to add it to the grocery list and consider adding an extra 5 pounds to cook for freezer restocking.
- If you don't have sauteed onion in your freezer, make sure to add it to your grocery list as the fresh onion on your list is for use in salads and on the vegetarian pizza tomorrow.
- Consider doubling tonight's fruit salad for use tomorrow night or for the weekend.
Easy Beef and Pasta Supper
- 1 lb. ground beef, browned (from freezer)
- 1 onion, chopped and sauteed (from freezer)
- 1 28 oz. jar pasta sauce
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 16 oz. Mueller's Ready Cut pasta (large elbows), cooked and drained
- 1/2 shredded cheddar cheese
Combine first five ingredients over medium heat and heat until simmering. Add pasta and stir. Sprinkle with cheese before serving.
Succotash
Fruit Salad
Your favorite combination of canned or fresh fruit. I suggest grapes, banana, apple, and pineapple (these are on your grocery list). Serve with vanilla yogurt.
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.
Vegetarian Pizza
- Your favorite pizza dough recipe (see notes above)
- 28 oz. can spaghetti sauce
- 2 cups mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- Sliced onions, peppers, black olives, mushrooms, and any other veggies you like on pizza
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
Fruit Of Your Choice* or leftover fruit salad from last night
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.
