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Monday - Recipes
Chicken Stuffed with Bacon and Feta
Lima Beans
Couscous
Tuesday - Recipes
Pork Tenderloin
Black Eyed Peas
Buttered Corn
Hard Rolls
Wednesday - Recipes
Easiest Roast Chicken Ever
Creamed Spinach
Boiled Red Potatoes
Thursday - Recipes
Chinese Cashew Chicken
Rice
Cauliflower
Fruit of Your Choice
Friday - Recipes
Hamburgers
Hamburger Buns
Potato Salad
Baked Beans
Smoothies
Grocery List
This week's Grocery List can be downloaded here:
Grocery List for April 16-20, 2007 - PDF
Shopping List Software format (download shopping list free Windows software)
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Monday Recipes
Notes for Monday:
- Boneless, skinless chicken was on sale this week at my grocery store so several of the recipes this week include chicken. Take advantage of great deals by stocking up and freezing when items are on sale. Also, take inventory of your freezer regularly to determine when you need to make a few investments.
- There are no exact measurements in tonight's chicken dish, so use amounts based on what your family likes. If you do not care for feta cheese, substitute Swiss or cheddar.
- Couscous, a staple grain in many North African countries, is a coarsely ground semolina pasta. You can find boxed couscous, both flavored and unflavored, near the rice in your grocery store. If you haven't had couscous before, give it a try. Just follow the directions on the box. My kids love it but be warned...my toddler makes a total MESS eating couscous!
Chicken Stuffed with Bacon and Feta
- 6 boneless chicken breasts
- 4 oz. feta cheese, crumbled (basil flavored is good in this recipe)
- 1 package bacon, cooked and crumbled, or real bacon bits*
- 14.5 oz can of tomatoes (I like using Del Monte diced tomatoes with basil, oregano and garlic)
- olive oil
Cut a slit (as if to butterfly but do not cut all the way through the ends so it makes a pocket) in each chicken breast. Stuff with crumbled feta cheese and crumbled bacon (the more the better, I think). Use a toothpick to secure the pocket closed. Brown stuffed chicken in olive oil in a fry pan until golden brown, then add a 14.5 oz. can of diced tomatoes and cover, cooking until chicken is thoroughly done. Before serving, remove toothpicks.
Lima Beans
Simmer in water until tender. Serve with butter, salt and pepper.
Couscous
Tuesday Recipes
Notes for Tuesday:
- Today's pork tenderloin recipe was adapted from a recipe by Deanna Piercy, editor of Tea with Dee, a periodic newsletter with thoughts, ideas, helpful hints, recipes, and encouragement for women. You can sign up for Tea with Dee through Yahoo groups at http://groups.yahoo.com/group/teawithdee/
Pork Tenderloin with Champagne Beurre Sauce
- 2 lb. pork tenderloin
- 2 large leeks, thinly sliced
- baby carrots
- 2 stalks celery thinly sliced
- 1 can chicken broth
- Adobo
- basil
- Herbs de Provence (or other herb combination)
- brown sugar
- butter
- flour
- 1/2 cup champagne or white wine*
Layer the bottom of the slow cooker with the leeks, celery, and baby carrots. Put the pork tenderloin over that and season it with Adobo, basil, Herbs de Provence (or any other herb combination that you prefer) and about a tablespoon of brown sugar. Pour the chicken broth over it and turn the slow cooker to low. Cook for the amount of time recommended on the meat packaging, or until the inside registers 160° on a meat thermometer. For the sauce, put about a tablespoon of butter in a skillet to melt, added about an equal amount of flour and make a light roux. Transfer all of the juices from the slow cooker to the skillet, add about 1/2 a cup of champagne, white wine, or chicken broth and simmer until the sauce is slightly thickened. Just before serving add a large spoonful of sour cream and mix well. Serve meat and vegetables over rice with gravy on top.
Black-eyed Peas
I suggest 2 cans of the Glory brand; they are delicious and have a great Southern flavor without all the work. If you prefer to make your own, you can find dried black-eyed peas in the dried beans. Cook according to package directions.
Buttered Corn
Hard Rolls
Wednesday Recipes
Notes for Wednesday:
- If you have any leftover chicken from tonight, chop and freeze for future use.
- We will be cooking a whole 5 lb. bag of potatoes tonight for planned leftovers. Serve 2 lbs. tonight tossed with olive oil, salt and pepper and reserve the remaining 3 lbs. for tomorrow when we will prepare a potato salad to serve on Friday.
Easiest Roast Chicken Ever
- 5 lb. whole roaster chicken
- salt
- pepper
- poultry seasoning
- 1 cup water
Place whole, washed chicken in crockpot. Add water. Sprinkle with salt,
pepper and poultry seasoning. Cook on low 6-8 hours.
Make gravy with the chicken stock if desired or save and freeze for a later use.
Creamed Spinach
Recipe is here.
Boiled Red Potatoes
Bring a pot of lightly salted water to a boil. Cook 5 pounds of scrubbed baby red potatoes until tender, 10 to 15 minutes. Reserve 3 lbs. potatoes for tomorrow when we will make Friday's potato salad. Toss 2 lbs. for tonight's meal with olive oil, salt, pepper, and chopped fresh parsley.
Thursday Recipes
Notes for Thursday:
- Prepare the marinade in the morning so the chicken can marinate all day. If you also chop the red pepper and store it until afternoon it will be a quick preparation before dinner.
- Start your rice about 30 minutes before you want to eat.
- Ginger is a root that is found in the produce department. Ask the produce employee for help if you can't find it.
- Using the leftover potatoes we cooked yesterday, prepare tomorrow night's potato salad.
Chinese Chicken with Cashews
- 1/2 lb. boneless, skinless chicken breast (raw), cut into 1/2" pieces
- 2 tsp. sesame oil
- 1 medium red bell pepper, sliced
- 1 tsp. cornstarch
- salt and pepper to taste
- 1/4 cup cashews
- 2 green onions, sliced
- Calrose rice, prepared
Marinade:
- 1/2 cup soy sauce
- 1/2 cup rice vinegar
- 1/2 cup cooking sherry
- 4 Tbsp. chopped fresh ginger
- 6 medium garlic cloves
Mix together marinade ingredients. Pour half of marinade over raw chicken in a plastic container with a lid. Cover and refrigerate until ready to use. Reserve other half of marinade for later.
Heat oil in a wok or skillet on high. When hot, add chicken. Use a slotted spoon to avoid adding the marinade to the hot oil. Be sure to add the garlic and ginger from the marinade, then dispose of the leftover marinade from the chicken. Stir fry until done and remove. Add the red bell pepper slices and stir fry for 2 minutes.
Add the cornstarch to the other half of the marinade. Add this and the chicken to the peppers in the skillet and stir fry for 2 more minutes. Remove from heat, season with salt and pepper, and garnish with scallions and cashews. Serve over rice.
Rice
Steamed Cauliflower
Add cauliflower to a saucepan, then add a small amount of water, ¼ the level of the vegetables at most. Bring to a boil-this will happen quickly-then reduce the heat, cover and simmer five minutes. They are done when their texture is tender-crisp. Drain. Season with salt and pepper and serve with melted cheese, if desired.
Potato Salad (for tomorrow)
- 3 lbs. new potatoes, cooked and cooled (from last night)
- 1/3 cup red onion, finely chopped (chop and freeze any extra for another use)
- 1/3 cup olive oil
- 1/3 cup red wine vinegar
- 1/4 cup stone-ground mustard
- 2 tsp. sugar
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/2 lb. bacon, cooked and crumbled (or bacon bits*)
- 2 Tbsp. dried parsley
Cut cooked potatoes into bite-size cubes and put into a large bowl with onion. Combine remaining ingredients and pour over potatoes and onion, mixing well. Refrigerate until ready to serve. Garnish with fresh parsley, if desired.
Friday Recipes
Notes for Friday:
- Today we will be making hamburger patties. Our investment for the day is to make extra patties and meatballs for the freezer. We will be having Swedish meatballs and meatball sandwiches in the next two weeks.
Hamburgers
I usually use 1 lb. of ground beef, an egg, and Adobo seasoning (easily found in the spice section of most grocery stores; substitute garlic salt if you can't find it) to make patties. We are going to increase this mixture to 5 lbs. of ground beef, 5 eggs, and *lots* of Adobo seasoning. You may add some bread crumbs if you wish. Shape patties for tonight's dinner, then take the extra meat and divide it equally between hamburger patty shapes and meatball shapes for the freezer. Flash freeze the meatballs, then put into dated freezer bags. Freeze the hamburger patties with wax paper between each layer in a dated freezer bag.
Grill hamburgers and serve on buns with your favorite condiments.
Potato Salad (prepared last night)
Baked Beans
- 2 cans pork and beans
- 1/2 cup barbecue sauce or more to taste
- 1 tsp. prepared mustard, or more to taste
Combine all ingredients in a saucepan and simmer for 20 minutes.
Smoothies
- 1/2 quart vanilla yogurt
- 1 cup frozen strawberries
- 1 banana
- 1 cup orange juice
Combine all ingredients in a blender and serve cold. If you prefer a more slushy effect, add crushed ice (if your blender can handle it). If your blender doesn't have a strong motor, thaw the strawberries before blending.
* Indicates that of the options listed, this item is the one on the grocery list.
