Weekly Menu Plan

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Grocery List

This week's Grocery List can be downloaded here:

Grocery List for October 1 - 5, 2007 - PDF

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Monday Recipes

Notes for Monday:

1. Tonight's meal is a slow cooker meal that you can put on in the morning and have ready just in time for dinner. Save enough slices of ham for Thursday's Fried Ham Slices. Chop 2 cups of ham, place in a freezer bag and label for Monday (10/8/07) and freeze. Then chop and freeze any remaining ham for future use. Be sure to label all of your freezer items.
   

 

Baked Ham

• 5 lb. ham, preferably smoked butt or shoulder

  Place ham in slow cooker and cook 8-10 hours on low. Slice tonight's portion before serving. Reserve slices for Thursday. Shred or chop leftovers and freeze in 1-2 cup portions.

Baked Asparagus

• 1-2 lbs fresh asparagus or frozen* if your fresh asparagus selection is not very good
• 2 Tbsp. olive oil
• 1-2 Tbsp. soy sauce* or tamari
• Salt and pepper to taste

Line a baking pan with foil for easy clean up. Mix oil and soy sauce and pour onto foil-lined pan. Prepare fresh asparagus by washing and snapping the ends. Gently roll the asparagus in the oil and soy mixture. Sprinkle with salt and pepper (easy on the salt since soy is salty). Roast for 10-15 minutes at 350°.

 

Buttered Egg Noodles

 

Tuesday Recipes

Notes for Tuesday:

1. The chicken recipe is for 4 pieces, so plan to double this if you need more. The grocery list does not include doubling the recipe.
   
   
2. 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.
   
   

 Chicken with Basil Cream Sauce over Angel Hair Pasta

• 1/4 C. milk
• 1/4 C. dry bread crumbs
• 4 boneless skinless chicken breasts
• 3 T. butter or margarine
• 1 T. olive oil
• 1/2 C. chicken broth
• 1 C. heavy whipping cream
• 1 4-oz. jar diced pimientos, drained
• 1/2 C. grated Parmesan cheese
• 1/4 C. minced fresh basil (or 1 t. dried*)
• 1/8 t. pepper
• 1 t. cornstarch
• angel hair pasta, cooked

Preheat oven to 350°F. Place milk and bread crumbs in separate shallow bowls. Dip chicken in milk, then coat with bread crumbs. In skillet over medium heat, brown chicken on both sides in butter and olive oil. Remove and place in preheated oven and bake until no longer pink.

Add broth to skillet. Bring to a boil over medium heat and stir to loosen browned bits from pan bottom. Stir in whipping cream and pimientos, boil and stir for 1 minute. Reduce heat. Stir in Parmesan, basil and pepper and cook until heated through. Mix cornstarch with extra chicken broth and stir into skillet if needed to thicken sauce. Pour over chicken. Serve over angel hair pasta

Source: Dunbars Pimientos ad

 

    Homemade Bread

Make a loaf of bread (preferably whole wheat) in your bread maker using your favorite recipe. Time it so that it is ready at dinner time and serve warm with real butter.

Salad

 

 

Fruit of Your Choice

 

 

Wednesday Recipes

Notes for Wednesday:

1. We will be using ground beef from the freezer two times this week. Check and make sure you have enough in the freezer and if not, I would suggest adding 5 pounds ground beef to the grocery list and cooking all of it, one pound for tonight, one for Friday and the other three to restock your freezer.
   
   
   

 Beef Stroganoff

• 1 lb. cooked ground beef ( from freezer)
• 1 medium onion, chopped (from freezer)
• 2 tablespoons All-purpose flour
• 1/2 teaspoon garlic salt
• 1/4 teaspoon pepper
• 1-2 pkg. fresh sliced mushrooms
• 1 Tbsp. butter, melted
• 10 3/4 ounces can cream of mushroom soup, undiluted
• 8 ounces sour cream
• hot cooked rice

Thaw ground beef and onion in the microwave. Place in a Dutch oven or large fry pan with sliced mushrooms and melted butter and cook until mushrooms are tender and beef and onions are hot. Stir in flour and next 2 ingredients; cook and stir 1 minute. Stir in soup. Simmer 10 minutes, stirring occasionally. Add sour cream, and heat thoroughly. Serve over cooked rice.

 

Sweet Peas

 

Salad

 

 

 

Thursday Recipes

Notes for Thursday:

1. Use leftover ham from Monday night, cut into slices for tonight's meal. If you did not cook the ham on Monday or if you did not have any leftovers, be sure to add more ham to your grocery list.
   
   
2. If you haven't ever tried grits, do try them. The easiest kind to make are Quick Grits. Do not get instant grits - it is like comparing instant coffee to Starbucks! Make sure you prepare the grits early enough to soak.
   
   
3. 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.

 

   Fried Ham Slices

Fry ham slices in butter until done.

 

 

 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 or upside down glass. Bake on cookie sheet at 475° until brown. Serve with butter and jelly.

 

 Grits

Prepare grits according to package directions, but soak the grits in the cooking water for 30 minutes to an hour before cooking. Serve with lots of butter, salt, and pepper.

 

Fresh Peaches

 

 

Friday Recipes

Notes for Friday:

1. I suggest making soft tacos with whole wheat tortillas for a healthier meal, but you can make soft or hard tacos, whichever your family prefers.
   
   
2. You can find fresh cilantro in the produce section. I did not have any fresh cilantro when I tried the Confetti Rice so I used about 1 1/2 tbsp dried cilantro.
   
   

 Tacos

• tortillas or taco shells*
• 1 lb. cooked ground beef (from freezer)
• 1 pkg. taco seasoning
• shredded lettuce
• diced tomatoes
• grated cheese
• sour cream
• salsa

Thaw ground beef and reheat in skillet. Prepare taco meat according to package directions. For softer tacos that don't break when you bite them, reheat oven to 300°, fill each taco with meat and grated cheese and place on cookie sheet. Bake for 5 minutes. Serve with lettuce, tomato, cheese, sour cream, and salsa.

 

 Tex-Mex Confetti Rice

• 1 cup water
• 1/2 cup uncooked rice
• 1 small tomato, chopped
• 1 (15 oz.) can black beans, rinsed and drained
• 1 (15 oz.) can whole kernel corn, drained
• 1 jalapeno, chopped (optional and not on grocery list)
• 2 green onion, chopped
• 1/2 cup chopped fresh cilantro or (1 tbsp dried*)
• 1/4 cup lime juice
• 1 tsp salt
• 1/4 tsp pepper

Bring water to a boil in a saucepan and stir in rice. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed and rice is tender. Add remaining ingredients and cook over medium heat, stirring constantly until heated through.

 

Fried Ice Cream

• 1 sheet of pie pastry from the refrigerator section
• 2 tsp sugar
• 1 1/2 tsp cinnamon
• 1 qt. ice cream (preferably vanilla)
• oil for deep frying
• 2/3 cup honey

In a large, ungreased baking dish, place the unrolled pie pastry flat on the bottom. Combine the sugar and cinnamon and sprinkle over the pastry. Prick whole surface with fork and bake at 400°F for 10 - 12 minutes or until pastry is lightly browned. cool on a wire rack for 5 - 10 minutes.

In a large, resealable plastic bag, place the cooked pastry and coarsely crush. Transfer "crumbs" to a shallow bowl. Using a small ice cream scoop, form about 8 scoops of ice cream and roll each scoop in the pastry "crumbs". cover and freeze for 2 hours or until firm.

In an electric skillet or deep-fryer, heat oil to 375° F. Fry frozen ice cream balls for 8-10 seconds on until golden brown. Drain on paper towels. Place immediately into chilled bowls and drizzle with honey. Serve immediately.

 

 

* Indicates that of the options listed, this item is the one on the grocery list.

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