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Monday - Recipes
- Broccoli and Ham Quiche
- Buttermilk Biscuits
- Green Grapes
Tuesday - Recipes
- Easy Beef and Pasta Supper
- Salad
- Garlic Bread
Wednesday - Recipes
- Mixed Grill
- Grilled Vegetables
- Baked Beans
- Red,White and Blueberry Salad
- Pretzel Sparklers
Thursday - Recipes
- Chicken Rice Casserole
- Steamed Broccoli
- Leftover Salad
Friday - Recipes
- Cheeseburger Pie
- Steamed Spinach
- French Fries
- Watermelon
Grocery List
This week's Grocery List can be downloaded here:
Grocery List for July 2 - 6, 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 above).
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Monday Recipes
Notes for Monday:
- This week's menu will use a lot of freezer items so that we can spend a little more on Wednesday, July 4th. If you are celebrating the fourth on the weekend or if you are not in the USA, just change your days around this week and have a big cookout with Wednesday's menu on the weekend. Just substitute leftovers or grab something from your freezer for Wednesday instead of using the posted Wednesday menu.
- The quiche recipe is a bulk freezer recipe that can be adapted based on the number of servings you choose. I am including ingredients for 2 servings, which is somewhat misleading as it makes 2 pies, not 2 servings. Freeze the other serving in a gallon freezer bag.
- The Quiche recipe gives options for any combination of meat and vegetables; I am using broccoli and ham for the grocery list (if you made last weeks Baked Ham, you should have plenty of leftover ham in the freezer...if not you will need to add ham to your shopping list). Change these if you prefer some other flavor. There should be enough broccoli on the grocery list for tonight's quiche and for Thursday night's steamed broccoli.
- The biscuit recipe is a very easy one to make. If you have never made biscuits, try this one before buying canned biscuits. Do not substitute regular milk for buttermilk; buttermilk is what gives the biscuits their wonderful flavor. If your family likes biscuits, try doubling this recipe and freezing half after you cut the biscuits into shapes but before baking (freeze individually on a cookie sheet then bag after frozen).
Ham, Broccoli, and Cheese Quiche in a bag
Recipe is here.
Buttermilk Biscuits
- 2 cups self-rising flour
- 1/4 cup butter
- 3/4 cup 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. Bake on cookie sheet at 475° until brown. Serve with butter and honey or jelly.
Green Grapes
Tuesday Recipes
Notes for Tuesday:
- 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.
- Make a large salad tonight and save half for Thursday night. Add croutons, bacon bits, sunflower seeds, and any other "crunchies" as well as salad dressing just before serving each night.
- The Pretzel Sparklers are for tomorrow's menu. They will need to dry so you need to make them tonight. This is a fun recipe for kids in the kitchen.
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)
- 1/2 cup shredded cheddar cheese
Cook pasta according to package directions. Drain. Combine first five ingredients over medium heat and heat until simmering. Add cooked, drained pasta and stir. Sprinkle with cheese before serving.
Salad
Garlic Bread
- 1 loaf ciabatta* or Italian bread
- 1 stick butter, softened
- 4 cloves garlic, crushed or minced
- Parmesan cheese (optional)
Slice bread in half length-wise. Mix butter and garlic well. Spread each half with half of the garlic butter mixture; sprinkle a small amount of grated Parmesan cheese over each half of bread, if desired, and place halves together on baking sheet. . Bake at 350° until bread is crusty and butter mixture is bubbly.
Pretzel Sparklers (for tomorrow)
- 16 squares (1 oz. each) white baking chocolate
- 2 pkg. (10 oz. each) pretzel rods (thick pretzel sticks)
- red, white, and blue colored candy stars or sprinkles (usually found in the baking supplies section)
Place chocolate in a microwave-safe bowl; heat for about 30 seconds at a time, stirring occasionally, adding additional 30 second intervals until chocolate is melted. Dip each pretzel rod about halfway into chocolate so that chocolate is covering half of the pretzel stick with the other half "uncovered". Sprinkle chocolate covered half of pretzel with stars, colored sugar, or whatever small candy pieces you have. Place on waxed paper to dry.
Wednesday Recipes
Notes for Wednesday:
- For tonight's meal I'm sharing a "Mixed Grill" recipe. Please feel freedom here to choose meats that you like and that fit into your budget. If you don't like pork, add more chicken; If you don't eat red meat, cook all chicken, or even add fish, etc. The idea here is to serve a variety at a 4th of July cookout.
- Prepared Pesto will be on your grocery list but feel free to make your own if you so choose.
Mixed Grill with Pesto
- 2 bone-in pork chops (about 1 1/2 inches thick)
- 2 (6 oz.) beef steaks of your choice cuts
- 2 boneless, skinless chicken breasts
- salt
- pepper
- Prepared Pesto (optional)
Sprinkle meat with desired amount of salt and pepper. Grill over medium heat for about 10 minutes, flip and grill about 10 minutes longer or until done. For steaks, grill to desired doneness. Slice the meat into smaller portions so everyone can try a variety. Serve with Pesto, if desired.
Grilled Vegetables
Baked Beans
- 2 cans (28 oz.) 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.
Red, White, and Blue Fruit Salad
- 1/4 cup fresh lime juice
- 1/4 cup honey
- 3 cups fresh blueberries
- 1 quart fresh strawberries, hulled and halved
- 3 medium apples, peeled and cut into 1-inch chunks
Mix together the honey and lime juice in a small bowl. In a larger bowl, mix all fruit and toss with honey-lime sauce. Chill for a least 15 minutes. Serve.
Pretzel Sparklers (made yesterday)
Thursday Recipes
Notes for Thursday: none
- Cook your brown rice in the morning and it will be ready for your assembly in the afternoon. I recommend cooking 3 times the amount you will need and freezing the other 2 portions for later use in casseroles and soups.
- If you don't have chicken in your freezer, you can buy small packets in the prepared meat dept. at the store. In case you haven't noticed, I recommend *always* having cooked chicken and beef in your freezer, so if you need to cook chicken for tonight's meal, do enough extra to freeze several portions.
- If you have enough chicken, double this recipe and freeze one dish before baking. I did not include amounts on the grocery list for doubling this recipe. Be sure to label your frozen dishes with cooking instructions!
Chicken & Rice Casserole
- 2 cups cooked brown rice
- 2 cups cubed chicken, cooked (from freezer)
- 1 can cream of mushroom soup
- 1 cup sour cream
- Worcestershire sauce (to taste)
- 1/2 cup grated cheddar cheese
- 1 cup buttered bread crumbs
Combine all ingredients except bread crumbs and cheese. Top with bread crumbs then cheese and bake at 350° for 30 min.
Steamed Broccoli
Leftover Salad from Tuesday
Friday Recipes
Notes for Friday:
Cheeseburger Pie
- 1 pound lean ground beef, cooked (from freezer)
- 1 large onion, chopped (about 1 cup)
- 1 can (4.5 oz.) diced green chiles (optional)
- 1/2 teaspoon salt
- 1 cup shredded Cheddar cheese (4 oz.)
- 1/2 cup Bisquick® mix (healthier homemade substitute)
- 1 cup milk
- 2 eggs
Heat oven to 400°F. Grease 9-inch pie plate. Thaw cooked ground beef. Put in skillet and reheat with onions until heated through and onions and onions are thoroughly sauteed; drain. Spread in pie plate; sprinkle with salt, chiles, and cheese. Stir in remaining ingredients until blended. Pour into pie plate. Bake about 25 minutes or until bubbly.
Steamed Spinach* or Kale
French Fries
I use frozen fries* for ease, but feel free to make homemade fries if you are feeling energetic! For frozen fries, follow the directions on the package.
Watermelon Slices
* Indicates that of the options listed, this item is the one on the grocery list.
