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Monday - Recipes
- Lime Herb Chicken
- Grilled Corn on the Cob
- Salad
Tuesday - Recipes
- Easy Spaghetti Sauce over Ravioli
- Sweet Peas with Butter
- Garlic Bread
Wednesday - Recipes
- Grilled Chicken Pecan
- Salad
- Bread of Your Choice
Thursday - Recipes
- Spaghetti Pie
- Garlic Cheese Toast
- Strawberries and Bananas
Friday - Recipes
- Lemon Pepper Grilled Fish
- Wild Rice
- Seasoned Green Beans
- Apple Turnovers
Grocery List
This week's Grocery List can be downloaded here:
Grocery List for June 4 - 8, 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:
- If you do not have a grill: try baking the chicken in the oven at
350° F until juices run clear. For the corn-on-the-cob, place corn in a large pot of cold water. Bring water to a boil and cook corn for about 5 minutes. Remove from water and serve with butter, salt and pepper.
- If using fresh ears of corn you can either grill in the husks or out of the husks. I have never grilled in the husks so the recipe for today will be for ears NOT in the husks. If you want to try grilling in the husks try grilledcornonthecob.com. It looks like pretty good information, but again...I have NOT tried this method.
- Save about half of tonight's chicken for Wednesday night when we will have Grilled Chicken Pecan Salad.
Lime Grilled Chicken
- 1 cup lime juice
- 2/3 cup Italian dressing
- 2 tsp garlic, minced
- 2 tsp basil
- 1 tsp thyme
- 1/2 tsp salt
- 1/2 tsp pepper
- 3-4 pounds boneless, skinless chicken
Heat grill. Mix all ingredients except chicken in a mixing bowl. Place chicken in a large ziploc bag; pour half of the marinade over the chicken. Seal the bag and toss to coat. Marinade for at least 15 minutes. Save the remaining marinade for basting.
Drain and discard marinade from bag and grill chicken over medium-low heat for 35 - 45 minutes or until juices run clear, basting occasionally with the reserved marinade. Brush remaining marinade over chicken just before removing from grill.
Grilled Corn on the Cob
- frozen or fresh* ears of corn
- melted butter
If using fresh corn, soak your corn in water for about 30 minutes before wrapping in aluminum foil, turning your corn about every 5 minutes because they will float on the water.
Place each ear of corn (fresh, soaked and drained; or frozen) on a separate sheet of aluminum foil. Brush butter over each ear. Wrap in foil. Place over hot coals on grill.
Grill 25 -35 minutes, turning occasionally, until heated through.
Salad
Tuesday Recipes
Notes for Tuesday:
- Save 1-1/2 cups of this sauce for Thursday night when we will use it for Spaghetti Pie.
Easy Spaghetti Sauce over Ravioli
- 1 bag frozen ravioli
- 1 (28 ounce) jar spaghetti sauce
- 1 lb. cooked ground beef (from freezer, thawed)
- 1 (14.5 ounce) can peeled and diced tomatoes
- 1 (14.5 ounce) can stewed tomatoes
- 1 (6 ounce) can tomato paste
- 1 onion (from freezer, thawed)
- 2-3 cloves minced garlic
- 1 tsp. dried thyme
- 1 bay leaf
- 1 tsp. oregano
- 1 tsp. basil
Combine all ingredients except ravioli and simmer in a slow cooker for 4-5 hours on low. Cook ravioli according to package directions and serve sauce over ravioli.
Sweet Peas with butter
Garlic Bread
- 1 loaf ciabatta* or Italian bread
- 1 stick butter, softened
- 4 cloves garlic, crushed or minced
Slice bread in half length-wise. Mix butter and garlic well. Spread each half with half of the garlic butter mixture and place halves together on baking sheet. Bake at 350° until bread is crusty and butter mixture is bubbly.
Wednesday Recipes
Notes for Wednesday:
- Use your leftover grilled chicken from Monday night for this restaurant inspired chicken salad. If you did not have any leftovers, make sure to add more chicken to your grocery list.
Grilled Chicken Pecan Salad
- 1 pound grilled chicken from Monday night
- 4 cups salad greens
- 1/2 cup pecans
- 1 can mandarin oranges
- 1/2 cup craisins
- 1/4 cup crumbled blue cheese (optional)
- balsamic vinaigrette salad dressing
Slice chicken and then reheat in microwave for about 1 minute, checking for desired temperature. Prepare salad by mixing all ingredients except salad dressing in a large bowl. Toss well. Pour desired amount of salad dressing over salad and serve.
Bread of Choice
Thursday Recipes
Notes for Thursday:
- The spaghetti sauce for tonight is leftover from Tuesday. If you did not have any sauce leftover, make sure to add more sauce to your grocery list.
Spaghetti Pie
- 6 oz. spaghetti, cooked and still warm
- 2 tbsp. butter
- 1 well beaten egg
- 1/3 cup grated Parmesan cheese
- 1 cup cottage cheese
- 1 cup Mozzarella cheese, shredded
- 1-1/2 cups spaghetti sauce (from Tuesday)
Combine hot cooked spaghetti with butter until butter is melted. Add egg and Parmesan cheese. Place in pie dish and form a "crust" with a well in the center. Spread cottage cheese over spaghetti in pie dish. Cover with spaghetti sauce and sprinkle with mozzarella cheese. Bake 30 minutes at 350° or until bubbly. Cut into slices and serve.
Garlic Cheese Toast
- 1 loaf of French bread
- Pam™ olive oil spray
- Italian blend cheese, shredded
- garlic salt or Adobo
Slice bread and lay flat on a cookie sheet. Spray each slice with olive oil spray. Sprinkle with garlic salt or Adobo. Sprinkle with shredded cheese blend. Bake at 350° until cheese is melted and starting to brown.
Strawberries and Bananas
Friday Recipes
Notes for Friday:
- If you don't have a grill, try baking the fish in the oven at
350° until the fish is white and flaky.
- Tonight's dessert is a great opportunity to get your kid's in the kitchen! I hope to incorporate many kid friendly recipes over
the summer. My kids are ages 7, 4 and 20 months. They have all helped with this recipe. Even the baby likes to hit my food chopper to chop the apples and to stir up the apple mixture. My four year old likes to roll out the biscuits. Sometimes we make a mess but they feel such a since of accomplishment when they can say they "made it all by myself!" Just put on your apron of patience and get out the camera! My kids each have their own apron and chef hat to make cooking "real".
Lemon Pepper Grilled Fish
- 2 lbs. bass, crappie, croaker, whiting (sea mullet), or flounder (or other flaky white fish)
- 1/2 cup vinegar
- 1/2 cup vegetable oil
- generous sprinkling of lemon pepper seasoning (1 Tbsp)
- generous sprinkling of adobo* seasoning or garlic salt (1 Tbsp)
Place fish in a shallow dish for marinating. Combine all other ingredients and pour over fish. Marinate 20 minutes. Grill over medium heat until flesh is white and flaky.
Wild Rice
Seasoned Green Beans
- 1 lb. fresh green beans, slightly steamed
- 2 T. butter
- 1/2 package Good Seasonings Italian dressing mix
Melt butter in large fry pan. Add green beans. Sprinkle with the 1/2 package of seasoning mix and stir well while sauteing.
Apple Turnovers (Great for Kids in the Kitchen!)
- 1 medium tart apple, peeled and chopped (I like Granny Smith)
- 1/2 cup applesauce
- 3/4 tsp ground cinnamon, divided
- 1 tube refrigerated biscuits
- 1 tbsp butter/margarine, melted
- 2 tbsp sugar
- vanilla ice cream
Heat oven to 400°F. Combine apple, applesauce, and 1/4 tsp cinnamon in a bowl. Separate biscuits and roll out each into a 6-inch circle. Place biscuits onto greased baking sheet. Place a heaping teaspoonful of apple mixture in the center of each biscuit. Fold biscuit in half and pinch the edges to seal. Brush tops of each biscuit with melted butter. Combine sugar and the rest of the cinnamon; sprinkle over the tops. Bake for 8-10 minutes or until edges are golden brown. Serve warm with vanilla ice cream.
* Indicates that of the options listed, this item is the one on the grocery list.
