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Monday - Recipes
- Easy Chicken Parmesan
- Peas and Carrots
- Dinner Rolls
Tuesday - Recipes
- Cook-Ahead Pork Loin Chops
- Rice
- Seasoned Green Beans
Wednesday - Recipes
- Tater Tot Casserole
- Sugar Snap Peas
- Cottage Cheese and Pineapple
Thursday - Recipes
- Crockpot Chicken and Vegetables
- Egg Noodles
- Homemade Applesauce
Friday - Recipes
- Hamburgers and Hot Dogs
- Pasta Salad
- Baked Beans
- Watermelon
Grocery List
This week's Grocery List can be downloaded here:
Grocery List for August 13 - 17, 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: none
Easy Chicken Parmesan
- 3lb. chicken parts
- 1 cup bread crumbs
- 1/3 cup Parmesan Cheese
- 1/4 tsp. oregano
- 1/4 tsp. pepper
- Salt to taste
- 1 clove garlic or 1 Tbsp. garlic powder
- 3/4 cup melted butter
Combine bread crumbs, cheese, oregano, pepper, and salt; set aside. Lightly saute garlic in 2 T. butter then stir in remaining butter. Dip chicken in garlic butter then roll each piece in bread crumb mixture. Place chicken in 9x13 pan and sprinkle with remaining bread crumb mixture. Pour on remaining butter. Bake at 350° for 55 minutes.
Peas and Carrots
Dinner Rolls
Tuesday Recipes
Notes for Tuesday:
- I recently found this recipe for cooking pork chops ahead and freezing them for quick dinners. We are going to cook enough pork chops for tonight and for one meal next week. Make sure you label the extra chops in your freezer "Cooked Pork Chops for 8/22/07".
Cook Ahead Chops
- 8 pork loin chops
- 1 1/2 cups chicken broth
Preheat oven to 350°F. Place pork chops in an ungreased 9x13 baking dish, and cover the chops with the chicken broth. Cover with foil and bake for 40-50 minutes or until meat juices are clear.
Take four chops out and lightly brown in a skillet for tonight's meal. Pour one can undrained pineapple chunks and about 1/8 tsp ground ginger over the chops and simmer about 5-10 minutes and serve.
Let the other four chops cool and then place the cooled chops in heavy foil or in a freezer bag. Label "Cooked Pork Chops for 8/22/07" and freeze until next week.
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.
Wednesday Recipes
Notes for Wednesday:
- This isn't one of the healthiest meals, but it is easy to make and easy to adapt to what you have on hand. Feel free to substitute cooked chicken and cream of chicken soup if that is what you have.
Tater Tot Casserole
- 32. oz package frozen Tater Tots
- 1/2 lb. browned ground beef, thawed (from freezer)
- 16 oz. container sour cream
- 1 cup shredded cheddar cheese
- 1 can cream of mushroom soup (substitutions)
- 1 can cream of celery soup (substitutions)
- 4 oz. can mushrooms, drained
- 1 pkg. sauteed onions, thawed (from freezer)
- 6 oz. can French fried onions
Preheat oven to 350°F. Grease a 9x13 casserole pan. Place frozen tater tots in bottom of pan. Sprinkle beef over tater tots. In a bowl, mix sour cream,cheese, soups, mushrooms, and sauteed onions. Pour over beef. Top with French fried onions. Bake for 50-60 minutes.
Sugar Snap Peas
- 1-2 small packages fresh sugar snap peas
- 1 Tbsp. butter
- 1tsp. 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.
Cottage Cheese and Pineapple
Thursday Recipes
Notes for Thursday:
- If you do not have cooked onion in the freezer, this would be a good time to pick up a bag of onions and chop the whole thing and saute in olive oil until transparent, then freezer in dated freezer bags.
- Save the other half of the green bell pepper for Friday's Pasta Salad.
Crockpot Chicken and Vegetables
- 2 cups fresh baby carrots
- 4 medium white or red potatoes, cut into quarters
- 1/2 onion, chopped
- 6 boneless skinless chicken breast halves
- 1/2 bell pepper any color, chopped
- 1 can cream of mushroom soup
- 1/4 cup water
- 2 tsp dried oregano
- 1/2 tsp paprika
- Adobo seasoning to taste
Egg Noodles
Homemade Applesauce
- 5 Granny Smith apples
- 1/4 cup water
- 1-2 tsp. vanilla
- 1-2 tsp. sugar
Wash, peel, core, and slice apples. Place all ingredients in a sauce pan and simmer, stirring occasionally until apples are tender. You may need to add more water if it cooks down. You may either serve these hot as slices or mash them up and serve them as hot or cold applesauce.
Friday Recipes
Notes for Friday:
- You may have frozen hamburger patties in your freezer from when we made some back around Memorial Day. If so, thaw and use those. Many of you may have used these up already so you will see one pound ground beef on the grocery list for making these hamburgers. If you can, buy even more hamburger and make extra patties for the freezer.
- The Ranch Pasta Salad is compliments of Heidi from TheHomeSchoolMom in the Kitchen. Thanks, Heidi!
- Make the pasta salad in the morning to give it plenty of time to chill.
Grilled Hamburgers and Hot Dogs
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. If you can this week, 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 make hamburger patty shapes and meatball shapes for the freezer. Bake the meatballs then flash freeze the meatballs. Put into dated freezer bags. Freeze the extra hamburger patties with wax paper between each layer in a dated freezer bag.
For tonight, grill the hamburger patties and hot dogs and serve on buns with your favorite condiments.
Pasta Salad
- 1 lb. whole wheat pasta shells
- 2 handfuls baby carrots, chopped
- 1/2 bunch green onions, chopped
- 3 stalks celery, chopped
- 1/2 package frozen baby peas, thawed
- 1/2 cup green pepper chopped (from yesterday)
- 1 cup real mayonnaise, more if it seems dry
- 1 package ranch dressing mix
Mix all ingredients. Chill for 1 hour or more.
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.
Watermelon
* Indicates that of the options listed, this item is the one on the grocery list.
