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Monday
- Chicken Biscuit Pot Pie
- Salad
- Cottage Cheese and Pineapple
Tuesday
- Pinto Beans over Cornbread
- Salad
- Fried Okra
Wednesday
- Potato Beef Pie
- Green Beans
- Apple Slices
Thursday
- Oven Fried Chicken
- Mashed Potatoes
- Sugar Snap Peas
Friday
- Chicken Caesar Salad
- Dinner Rolls
- Fruit Cocktail
Grocery List
This week's Grocery List can be downloaded here:
Grocery List for October 29 - November 2, 2007 - PDF
Grocery List for October 29 - November 2, 2007 - TXT (for PDAs or text editing)
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Monday Recipes
Notes for Monday:
- Make a large salad tonight and save half for tomorrow night but don't add croutons and dressing until you are ready to serve it. That will save prep time for tomorrow.
Chicken Biscuit Pot Pie
- 1 2/3 cup frozen mixed vegetables, thawed
- 1 1/2 cup cubed cooked chicken (from freezer)
- 1 can cream of chicken soup
- 1/4 tsp dried thyme
- 1 cup biscuit mix
- 1/2 cup milk
- 1 egg
Combine vegetables, chicken, soup and thyme. Pour into a 9 inch pie pan. Combine biscuit mix, milk and egg. Pour over top. Bake at 400 for 25-30 minutes. Prep time for this is short - not more than 10 minutes!
Salad
Cottage Cheese with Pineapple
Tuesday Recipes
Notes for Tuesday:
- Pinto beans over cornbread are a southern staple. We will cook the beans using some of the leftover frozen ham from a couple of weeks ago. If you don't have any left, you can be ambitious and cook another ham (gives you more drippings and stock to use in your beans) or you can get some precooked diced ham at the store. Be sure to add this to your grocery list if you need it.
- You can either soak the beans overnight (plan ahead) or use the quick soak method described below. The beans need to start cooking in the morning.
- I don't recommend using a freezer onion for this recipe.
Pinto Beans over Cornbread
- 1 bag dry pinto beans
- water as needed
- 1 large onion, chopped (reserve 2 Tbsp. for garnish)
- reserved ham juices
- 1 1/2 cups diced ham (from freezer)
- Adobo seasoning
- Liquid smoke (opt.)
- shredded cheddar cheese (for garnish)
Rinse beans in a colander and check to be sure there are no stones or other debris. Place beans in a dutch oven and cover with water so that the water is twice as deep as the beans. Overnight soak: Leave beans in water overnight. Quick soak: Heat to boiling and boil for 2 minutes. Turn heat off and cover, let sit for 1 hour.
Drain beans in colander and rinse pot. Place beans in slow cooker and add ham juices if you don't have ham juices, you can use a can of chicken broth). Add water until the liquid is twice as deep as the beans. Add diced ham, a couple of drops of liquid smoke, and onions. Cook on Hi for 6 hours or Low for 8-10 hours. Season with Adobo seasoning to taste. Serve over cornbread in a bowl with bean juices. Top with fresh chopped onion and shredded cheddar cheese.
Cornbread
- 1 cup cornmeal
- 1 cup flour
- 1/4 cup sugar
- 3 tsp. baking powder
- 1 tsp. salt
- 1/4 cup olive oil
- 1 cup milk
- 1 egg
Preheat oven to 425°F. Put half of the olive oil in a 9x9x2 cast iron skillet and preheat in oven without burning oil. Mix all remaining ingredients in a bowl. Pour batter into preheated cast iron skillet and bake for 20-25 minutes or until done.
Salad
Fried Okra
- 1 bag frozen breaded okra (or two if your family likes it as much as ours)
- oil for pan frying
Heat oil in a deep (2-3") fry pan. Fry okra (do not crowd in pan) until golden brown. Drain on paper towels, salt and serve.
Wednesday Recipes
Notes for Wednesday:
- If you have browned ground beef in the freezer, use a pound of that. If you do not, plan on buying several pounds and browning it all at once and freezing the extra. I will not be adding ground beef to the grocery list so if you do not have any, please add it to your grocery list.
- We will be peeling and boiling potatoes for tonight's dish and will cook extra for tomorrow's side dish.
Potato and Beef Pie
- 5 lbs. potatoes, peeled & quartered
- 1/2 cup milk
- 1 lb. ground beef, cooked and drained (from freezer)
- 1 medium onion, sauteed (from freezer)
- 1 1/2 cups shredded cheddar cheese
- Adobo* or garlic salt
- butter
- bread crumbs
Boil potatoes until they are soft when pierced with a fork. Drain and place in a large bowl. Beat with a mixer on medium speed while adding milk. Do not overbeat as you want them mashed but still a little lumpy.
Refrigerate half of the potatoes for tomorrow night. Add Adobo seasoning to the remaining potatoes. Divide them in half and put half in the bottom of a greased casserole dish. Evenly distribute meat mixture on top of potatoes and sprinkle cheese on top of meat. Spread the rest of the potatoes on top of the cheese. Sprinkle all with bread crumbs to cover and dot with butter pats. Bake at 350° for 30 minutes.
Green Beans
Apple Slices
Thursday Recipes
Notes for Thursday:
- 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, go ahead and bake the chicken for tomorrow's salad. Just place 4 extra pieces of boneless, skinless chicken (included in grocery list) in another baking dish, sprinkle with seasonings of your choice (we like Montreal Chicken Seasoning from McCormick; Mary Ann likes Adobo Seasoning), and bake alongside of your Oven Baked Chicken at 350° for 25 to 30 minutes or until the chicken is tender and no
longer pink. Allow this extra chicken to cool while you're eating dinner and then cube and store for tomorrow. If you need to restock your freezer, add even more chicken to your shopping list and bake even more chicken.
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.
Mashed Potatoes (from Wednesday)
To reheat your mashed potatoes, add about 2 tbsp of butter and about 1/4 cup milk, stir and either reheat in microwave for about 4 minutes, stirring halfway through (microwave times may vary) or reheat in a sauce pan over medium-low heat stirring frequently, until heated through, about 5-8 minutes.
Sugar Snap Peas
- 16 oz. frozen sugar snap peas
- 1 Tbsp. butter
- 1tsp. sugar
Thaw peas and 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.
Friday Recipes
Notes for Friday:
- While adults will enjoy the Chicken Caesar Salad, children will likely prefer their salad and chicken separate.
Chicken Caesar Salad
- 1 lb. cooked, cubed chicken (from last night)
- 1 head Romaine lettuce
- 3/4 cup shredded Parmesan cheese
- Croutons
- Caesar Salad Dressing
Reheat cooked chicken if desired by placing in the microwave for about 1 minute. Add more time if needed. Chop up lettuce into bite-size pieces and mix all ingredients. Serve.
Dinner Rolls
Fruit Cocktail
* Indicates that of the options listed, this item is the one on the grocery list.
