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Monday - Recipes
- Chicken Divan
- Wild Rice
- Salad
Tuesday - Recipes
- Roast Pork Loin
- Brussels Sprouts
- Tammy's Potatoes
Wednesday - Recipes
- Quick Pork Lo Mein
- Egg Drop Soup
- Mandarin Pineapple Salad
Thursday - Recipes
- Chicken and Dumplings
- Sugar Snap Peas
- Apple Slices
Friday - Recipes
- Pizza Of Your Choice
- Salad
- Fruit Smoothies
Grocery List
This week's Grocery List can be downloaded here:
Grocery List for September 24 - 28, 2007 - PDF
Shopping List Software format (download shopping list free Windows software)
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Monday Recipes
Notes for Monday:
- If you want to save a little money, you can double the broccoli and half the chicken in the Chicken Divan recipe.
Chicken Divan
- 4 cups cooked chicken, cut up (from freezer)
- 2 cans cream of chicken soup
- 1 cup mayonnaise
- 1/2 cup shredded cheddar cheese
- 1 Tbsp. lemon juice
- 1/2 tsp. curry powder
- 1 16 oz. pkg. frozen chopped broccoli, cooked
- 1 small bag Pepperidge Farm stuffing mix
Heat soup and cheese until melted. Remove from heat. Add mayonnaise, lemon juice, and curry. Mix well. In a 9x12 casserole dish layer all of broccoli, then all of chicken, then all of soup and cheese mixture. Cover with stuffing mix. Bake at 350° for 30 minutes or until bubbly. Serve over rice.
Wild Rice
Salad
Tuesday Recipes
Notes for Tuesday:
- Save some of tonight's pork for Wednesday's Quick Pork Lo Mein. Any additional leftovers can be cubed and placed in the freezer for later use. Be sure to label your freezer items.
Roast Pork Loin
- 1 tsp minced garlic
- 2 tsp marjoram
- 1 tsp salt
- 1 tsp dried sage
- 1 (about 4 lbs.) boneless pork loin roast
Preheat oven to 350°F. Mix together all seasonings; rub over pork. Place in a shallow roasting pan, preferably sitting up on a roasting rack. (If you do not have a roasting rack that fits in your pan, try rolling up pieces of aluminum foil and laying the rolls across the pan like a rack.) Bake, uncovered, for about 1 hour and 20 minutes or until a meat thermometer reads 160° F. Let stand for about 10 minutes before slicing.
Brussels Sprouts
- 2 pints fresh Brussels Sprouts or 1 package frozen Brussels Sprouts*
- 1/2 cup chopped onions, sauteed (from freezer)
- 1 Tbsp. flour
- 1 Tbsp. brown sugar
- 1/2 tsp. dry mustard
- 1/2 cup milk
- 1 cup sour cream
Steam sprouts until tender, or cook according to package directions. Combine thawed onions with juices, flour, brown sugar, and mustard in a saucepan, mixing well. Gradually add milk while heating, stirring constantly. Bring mixture to a boil; simmer for 2 minutes. Reduce heat and add sour cream; heat thoroughly. Pour Brussels sprouts into a serving dish and cover with cream sauce.
Adapted from a recipe on a bag of Pictsweet Brussels Sprouts
Tammy's Potatoes
- 6-8 large baking potatoes,cubed
- 3 tbsp olive oil
- 1 pkg. onion soup mix
Combine cubed potatoes, olive oil, and soup mix in a large, resealable bag. Shake until potatoes are well coated. Coat a 13x9 inch baking dish with non-stick cooking spray. Place seasoned potatoes in baking dish and bake at 350° F for 45 minutes or until tender.
Wednesday Recipes
Notes for Wednesday:
- Use leftover pork from last night to make this a super speedy meal.
Quick Pork "Lo Mein"
- 1 tbsp olive oil
- 1 lb. cooked pork roast, cubed (from Tuesday)
- 2-3 (3 oz.) pkg. pork flavored Ramen Noodles
- 1 1/2 cups water (may need more water if you use 3 pkg. of noodles)
- 1 red* or yellow pepper, cut into strips
- 2 cups broccoli florets* or cauliflower
- 3 med. green onions, chopped
- 2 tsp parsley
- 1 1/4 tbsp soy sauce
Heat oil in skillet or wok over medium high heat. Add pork and stir fry until reheated, about 2 minutes. Break apart Ramen Noodles and add to skillet with water, seasoning packet and remaining ingredients. Bring to a boil and cook 3-4 minutes, stirring occasionally until noodles are soft.
Egg Drop Soup
- 3 cups chicken broth
- 1 green onion with part of green top, chopped
- 1 tsp salt
- dash of pepper
- 2 eggs slightly beaten
- frozen wanton sheets (optional)
Heat chicken broth, salt and pepper to boiling in saucepan. Stir green onions into eggs. Pour egg mixture slowly into boiling broth, stirring constantly with fork to form shreds of egg.
If you want to add fried wantons to your soup, you can buy frozen wanton sheets (wrappers - not on the grocery list), thaw them and slice them into strips. Deep fry the strips and serve on top of soup. Mandarin Pineapple Salad
- 1 can pineapple tidbits, drained
- 1 can mandarin oranges, drained
Mix fruit together and serve.
Thursday Recipes
Notes for Thursday:
- Tonight's dish can be as easy as you would like to make it. If you want fast prep, use broken lasagna noodles as your dumplings. If you prefer homemade noodles (you can use freshly ground whole wheat to make these), I am providing a recipe for those.
Chicken and Dumplings
- 2 cups shredded chicken (from freezer)
- 3 cans chicken broth* or 6 cups water with chicken soup base added
- Garlic salt or Adobo
- 1 can Cream of Chicken soup
- broken lasagna noodles or homemade* noodles
Noodles:
- 2 cups of flour
- 1 rounded tsp of baking powder
- 2 eggs
Mix ingredients for noodles. You want workable dough so if they are too dry add a few drops of water, too wet a bit more flour. Roll and cut; a pizza cutter is the best way. If you get too much baking powder they will have a salty 1/2 cooked taste. Cook noodles in broth. Your cooking time will depend on how thick the noodles are; you will just have to taste it. ;-)
Add soup and seasonings to taste. Add chicken in when the noodles are almost cooked. You may sprinkle with parsley for some color if you would like.
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.
Apple Slices
Friday Recipes
Notes for Friday:
- 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.
- 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.
Make Your Own Pizza
- Homemade or store-bought pizza dough
- 28 oz. can of spaghetti sauce
- Toppings of your choice
- Shredded cheeses (mozzarella and Parmesan are on the list)
Make or buy your dough for the pizza crust like you usually do, then divide the dough. I suggest making squares that are about 7" - at least one for each person - and putting them together in either a larger square or rectangular shape and prebake for about 7 minutes at the temperature called for in your dough recipe. Let cool. Set out all the toppings before baking the second time and let everyone make what they like. For convenience you might only use spaghetti sauce, but if you family is a fan of white pizzas you may prefer to change that to alfredo sauce. Suggested toppings include mozzarella and Parmesan cheeses, pepperoni, ham, sausage, chicken, black olives, jalapeno peppers, onions, green peppers, mushrooms, pineapple and anything else your family likes. Once completed, bake the pizzas until crust is golden brown and cheese is bubbly
Salad
Fruit Smoothies
- 1/2 quart vanilla yogurt
- 1 cup frozen strawberries* (or in-season fresh fruit of your choice)
- 1 banana
- 1 cup orange juice
Combine all ingredients in a blender and serve cold. If you prefer a more slushy effect, add crushed ice (if your blender can handle it). If your blender doesn't have a strong motor, thaw the strawberries before blending.
* Indicates that of the options listed, this item is the one on the grocery list.
