Sign up to get the weekly dinner menus by email each week.
Monday - Recipes
- Sloppy Joes
- Cole Slaw
- Green Beans
Tuesday - Recipes
- Oven Fried Chicken
- Baked Potatoes
- Sweet and Sour Zucchini Salad
Wednesday - Recipes
- Chops With Gravy
- Sautéed Greens of Your Choice
- Wild Rice
Thursday - Recipes
- Sloppy Joe Pizza
- Salad
- Fruit Cocktail
Friday - Recipes
- Grilled Honey Pecan Chicken
- Twice Baked Potatoes
- Salad
Grocery List
This week's Grocery List can be downloaded here:
Grocery List for August 20 - 24, 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).
Our Sponsor
Work at Home United!
Your Life, Your Dreams, Your Business!!
We work from home with our computers and telephones.
What can Our Team offer you?...
Great training and support, your own website
Work around YOUR own schedule
“Now I get to be a Career-Mom, and a Stay-At-Home Mom!"
We can help you succeed!
For more information GO TO: http://WorkatHomeUnited.com/withparent
Monday Recipes
Notes for Monday:
- I have doubled the ingredients for Sloppy Joes so that you can use half for Thursday's Sloppy Joe Pizza.
- I am adding 5 lbs. ground beef to the list. You can use two for the Sloppy Joes and the other 3 to be browned and frozen to restock your freezer. Remember to rotate your freezer so you use the oldest first.
- I have added a bag of onions and 3 bell peppers. Leave out 1/4 cup of the green bell peppers for tomorrow night's Sweet and Sour Zucchini. Chop and saute the rest of the onions together and freeze all but what you need for tonight's Sloppy Joes just like you freeze your onions.
- The cole slaw can be prepared in advance and refrigerated.
- If you have time tonight, go ahead and prepare the Sweet and Sour Zucchini for tomorrow so it will have plenty of time to chill.
Sloppy Joes
Recipe is here. Be sure to double it and save half for Thursday's pizza. Serve over hamburger buns.
Cole Slaw
- 1 bag prepared cabbage slaw*, or homemade shreds
- 1/2 cup mayonnaise
- 1 Tbsp. vinegar
- 2 tsp. sugar or sugar substitute
Combine last 3 ingredients and refrigerate covered until ready to use. Mix with shredded slaw vegetables just before serving.
Green Beans
Prepare according to package directions. Season to taste.
Tuesday Recipes
Notes for Tuesday:
- This is a really easy chicken recipe that my husband introduced me to when we first met. Sometimes we add a slice of Swiss cheese to the top of each chicken breast the last 5 minutes of baking time. Be sure to add swiss cheese to your grocery list if you would like this addition.
- Since you will be using the oven tonight anyway, it might be a good time to buy extra chicken breasts, season with a few of your favorite spices (we like Montreal Chicken Seasoning from McCormick; Mary Ann likes Adobo Seasoning) and bake along with tonight's dinner. Allow this extra chicken to cool while you're eating dinner and then cube and freeze for restocking purposes. If you decide to do this, make sure to add extra chicken to your grocery list.
- Since we are cooking baked potatoes tonight, we are going to bake 3 extra potatoes so we can have twice-baked (or stuffed) potatoes Friday night.
- From your freezer, take out one package of "Cooked Pork Chops" that we prepared last week and thaw in the refrigerator for tomorrow.
- The Sweet and Sour Zucchini should be prepared in advance and chilled. If you did not prepare it last night, make sure you make it early enough in the day for chilling time.
Oven Fried Chicken
- 4 boneless, skinless chicken breasts
- 1/3 c. dry bread crumbs
- 1/2 tsp. dried basil, oregano, or italian seasoning*
- 1/8 tsp. pepper
- 1 tbsp. margarine or butter, melted
Rinse chicken. Pat dry. In a small mixing bowl stir together the bread crumbs, herb, and pepper. Add the melted margarine and toss to coat.
Arrange chicken pieces in a baking dish. Sprinkle the top of each chicken piece with
the crumb mixture, pressing onto the chicken to coat.
Bake at 350° for 25 to 30 minutes or until the chicken is tender and no
longer pink. Do not turn.
Baked Potatoes
- 9 large baking potatoes
- sour cream
- bacon bits
- chives
- butter
- cheddar cheese
Spray potatoes with olive oil spray. Coat with coarsely ground salt and pepper. Poke several times with a fork and cook at 350°F until centers are hot and tender (start with and hour and go from there). For 6 of the potatoes, cut open and slightly mash insides (leave insides in potato). Top with preferred toppings from above or serve plain and let each person top their own.
The remaining 3 potatoes will be for Friday. Cut them in half length-wise and scoop out insides. Mash insides and add 1/2 cup shredded cheddar cheese and bacon bits OR 1/2 cup sour cream and chives to taste. Place seasoned insides back in skins and sprinkle with cheese or paprika for garnish. Refrigerate until ready to bake Friday.
Sweet and Sour Zucchini Salad
- 1/2 cup cider* or white wine vinegar
- 1 tbsp minced onion
- 7 small zucchini
- 1/4 cup green pepper, chopped
- 1/4 cup red pepper, chopped
Dressing:
- 1 cup sugar
- 2/3 cup cider vinegar
- 1/3 cup olive oil
- 1 tsp salt
- 3/4 tsp pepper
Combine vinegar and minced onion together in a large bowl. Add zucchini and peppers. In a small bowl, mix together all dressing ingredients. Pour over vegetables and toss to coat. Chill covered for at least 6 hours or overnight.
Wednesday Recipes
Notes for Wednesday:
- Last night you should have thawed a pack of "Cooked Pork Chops" that we put in the freezer last week. If you did not have any cooked chops in your freezer, make sure to add chops to your grocery list.
Chops with Gravy
- 4 cooked pork chops (thawed from freezer)
- 1 tbsp olive oil
- 1/2 tsp garlic salt
- 1/2 poultry seasoning
- 1/4 tsp pepper
- 1 can (10.75 oz.) cream of potato soup
Place thawed pork chops in a skillet with oil. Sprinkle with seasonings. Pour undiluted soup over pork chops; cover and cook over low heat 15 - 20 minutes until heated through.
Sautéed Greens of Your Choice
Wash 3 cups greens and sauté in butter with salt. You may add chopped onions for extra flavor.
Wild Rice
Thursday Recipes
Notes for Thursday:
- 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.
- Make a large salad tonight and save half for tomorrow night. Add croutons, bacon bits, sunflower seeds, and any other "crunchies" just before serving each night.
Sloppy Joe Pizza
- 2 cups Sloppy Joe sauce from Monday
- 3/4 cup frozen corn, thawed
- 1/2 cup sliced green onions
- 1-1/2 cups colby-jack or Mexican blend* cheese
- 1 recipe bread machine pizza dough, prepared and baked until almost done
In a skillet, combine Sloppy Joe sauce, corn, and green onions. Heat through. Spread mixture on top of baked pizza crust and sprinkle with cheese. Bake at 425° for 12 to 15 minutes or until cheese is melted.
Salad
Fruit Cocktail, canned or fresh*
Combine your favorite fruits, chopped into bite size pieces. The grocery list contains apples, bananas, and strawberries.
Friday Recipes
Notes for Friday:
- Tonight's chicken requires only a few minutes of preparation. However, it tastes great the longer and slower you grill! So make sure you start your grilling at least 1 1/2 - 2 hours before you want to eat. If this is not an option for tonight, make something quick for dinner tonight and enjoy this great recipe over the weekend.
- This recipe has been tested on the grill but I know many of you do not have a grill. Know that I have not tested this recipe in an oven, but my suggestion for those of you without a grill would be to try baking your chicken at about 325°F for at least an hour, basting occasionally and checking the temperature of your meat occasionally for doneness.
The USDA Recommended Safe Minimum Internal Temperatures for chicken breasts is 165 °F.
Honey Pecan Chicken
- 3 - 4 lb split chicken breasts
Basting sauce:
- 1/4 cup butter or margarine
- 2 T. lemon juice
- 2 T. water
- 1/2 t. Worcestershire sauce
- salt and pepper
Honey-Pecan Sauce:
- 3 T. honey
- 2 T. butter or margarine, melted
- 2 T. chopped pecans, toasted
- 2 t. lemon juice
Prepare Honey Pecan Sauce by mixing all ingredients together.
Brush grill rack with vegetable oil. Heat grill. Mix all basting sauce ingredients together in a small saucepan. Cook over low heat 5 minutes, stirring occasionally. Place chicken on grill, skin sides up, and mop or brush basting sauce over chicken. Grill chicken 5 to 6 inches from medium heat 25 to 35 minutes; turn chicken over. Mop with basting sauce. Cover and grill 35 to 45 minutes longer, turning and mopping 2 or 3 times with basting sauce until juices are clear. Discard any remaining basting sauce.
Serve chicken with Honey-Pecan Sauce.
Twice-baked potatoes
These were prepared Tuesday night. Remove from the refrigerator and heat in the microwave until hot.
Salad
* Indicates that of the options listed, this item is the one on the grocery list.
