Weekly Menu Plan

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Grocery List

This week's Grocery List can be downloaded here:

Grocery List for April 23-27, 2007 - PDF

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Monday Recipes

Notes for Monday:

1. Tonight's meatball sub recipe is from Bulk Cooking: The Hamburger Plan. If you do not have any meatballs from last week when we made them, you may use store-bought meatballs from the freezer aisle (make sure to add them to your grocery list). The recipe makes 4 subs, so increase it as necessary for your family.
   
   
2. This is a good time to chop up a bag of onions to replenish your freezer supply. I have added a bag of yellow onions to the grocery list for this purpose. Reserve one onion for tonight, cut into thin wedges for the subs and some chopped for the broccoli salad; reserve one for the Greek pizza on Friday, thinly sliced; then chop the rest of the bag to saute for the freezer.
   

 Meatball Subs

• 1 teaspoon oil
• 3/4 cup EACH: bell pepper strips, thin onion wedges
• 1/3 Freezer Stash Meatballs, thawed in refrigerator (about 16 meatballs)
• 1-1/2 cups spaghetti sauce
• 4 hoagie rolls, split
• 1/2 cup shredded mozzarella cheese (optional)

In a large nonstick skillet, heat oil over medium-high until very hot. Add peppers and onions and cook, stirring, until tender, 3 to 4 minutes.

Reduce heat to medium-low. Add thawed, cooked meatballs and spaghetti sauce.

Cover and cook, stirring occasionally, until heated through, 5 to 6 minutes. Divide among rolls and, if desired, sprinkle with cheese.

 

Broccoli Salad

• 3 cups fresh broccoli florets
• 3/4 cup cheddar cheese
• 2 T. chopped onion
• 3/4 mayonnaise
• 1/3 cup sugar
• 1 1/2 T. red wine vinegar* or cider vinegar
• 6 bacon strips, cooked and crumbled; or REAL bacon bits*

In a large bowl, combine the broccoli, cheese, and onion. Combine the mayo, sugar, and vinegar; pour over the broccoli mixture and toss to coat. Refrigerate at least 4 hours. Just before serving, stir in the bacon.

Fruit Cocktail

 

Tuesday Recipes

Notes for Tuesday:

1. While adults will enjoy the Chicken Caesar Salad, children will likely prefer their salad and chicken separate.
   
   
2. Wash enough grapes for tonight's meal and for Friday. Put Friday's portion in the freezer. If you haven't tried frozen grapes before, be warned that they are rather tart. You can roll the wet grapes in a little sugar before you freeze them if you want. My kids love this fun, cold, refreshing treat.
   
   
   
   

Chicken Caesar Salad

• 1 lb. grilled chicken (from freezer)
• 1 head Romaine lettuce
• 3/4 cup shredded Parmesan cheese
• Croutons
• Caesar Salad Dressing

 

  Vanilla Yogurt with Apples and Grapes

 Crusty Bread

 

 

Wednesday Recipes

Notes for Wednesday: none

 Roast Beef with Potatoes and Carrots

• 3-4 lb. roast, cut of your choice
• 3 carrots, sliced
• 1 lb. small red potatoes, quartered
• pepper
• Adobo seasoning

Trim fat from roast. Sprinkle with Adobo seasoning and pepper. Place meat in slow cooker. If your slow cooker has the ability to cook on the stovetop in the slow cooker pan, you can sear the meat on each side before putting it in the slow cooker. Put slow cooker on low (or auto if you can cook it on high for 2 hours and have it switch to low after 2 hours) and add vegetables. Cook 8 hours.

 

 

Fruit of Your Choice

Dinner Rolls

 

 

 

Thursday Recipes

Notes for Thursday: none

 

   Baked Fish

• 2 lbs. tilapia fillets
• 1 tsp. salt
• Dash of pepper
• 4 Tbsp. butter, melted
• 2 Tbsp. lemon juice
• Adobo to taste
• Paprika (optional)

Sprinkle both sides of fish fillets with salt and pepper. Mix together melted butter, lemon juice and adobo. Dip fish into butter mixture; arrange into an ungreased square pan. Pour remaining butter mixture over fish. Cook uncovered into a preheated 350°F oven, until fish flakes easily with fork, for 25 to 30 minutes. If desired, sprinkle with paprika before serving.

Yellow Rice

  Sugar Snap Peas

• 1-2 small packages fresh sugar snap peas
• 1 Tbsp. butter
• 1 tsp. sugar

Wash pea pods. Drain and dry on a paper towel. Melt butter in a fry pan and add sugar snap peas. Toss well and sprinkle with sugar. Heat on medium heat until peas are tender but crisp. Serve hot.

 

Friday Recipes

Notes for Friday:

1. 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.
   
   
2. 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.
   
   
3. Thanks to Paula for tonight's pizza recipe!
   
   
4. Don't forget about the frozen grapes in the freezer that we prepared on Wednesday. Take them out of the freezer about 15 minutes before you serve them to allow them to thaw just a bit.
   
   

 Greek Pizza

• Your favorite pizza dough recipe (see notes above)
• Olive Oil
• Oregano
• Basil
• Garlic Salt or Adobo*
• 1 Bag Baby Spinach
• 2 Ripe Tomatoes, thinly sliced
• 1 Onion, thinly sliced
• 4 oz. Feta Cheese
• 2 cups Mozzarella Cheese

Arrange ingredients on pizza crust in the order listed. Bake at 450° until hot and bubbly.

 

Salad

Frozen Grapes

 

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

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