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Monday
- Kielbasa Skillet Stew
- Simple Salad
- Cornbread
Tuesday
- Swedish Meatballs
- Egg Noodles
- Buttered Lima Beans
- Sliced Peaches
Wednesday
- Chicken Taco Bake
- Corn
- Black Bean Salad
Thursday
- Baked Salmon
- Sauteed Greens
- Wild Rice
Friday
- Pea Soup
- Ham Slices
- Dinner Rolls
Grocery List
This week's Grocery List can be downloaded here:
Grocery List for November 5-9, 2007 - PDF
Grocery List for November 5-9, 2007 - TXT (for PDAs or text editing)
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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We now offer an ad-free version of our popular Weekly Menu with nutritional data and points*! The ad-free Premium menu, which contains the same menu and recipes as the free advertising-supported menu, will be emailed to you in PDF format each week. Each recipe will include nutritional data (not included with the free version) as well as point values, and the recipes and grocery list will be included in the emailed PDF file so you do not have to visit the website each week.
There will be a link to the grocery list in Shopping List format so if you are a Shopping List user you can continue to customize your shopping list.
*Popular weight management programs that are based on points do not publish their calculation methods, therefore our point estimates are based on the following formula: (total calories/50) + (total fat/12) - (total fiber/5). This may or may not be applicable to your diet plan, so please use our point values as a guide only.
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Monday Recipes
Notes for Monday:
Kielbasa Skillet Stew
- 5 bacon strips, cooked
- 1 onion, sauteed (from freezer)
- olive oil
- 1 to 1-1/2 lbs. smoked kielbasa (fully cooked), thinly sliced
- 2 - 15.5 oz. cans great northern beans, undrained
- 2 - 8 oz. cans tomato sauce
- 1 can chopped green chiles
- 2 medium carrots, thinly sliced
- 1/2 green pepper, chopped
- 1/2 tsp. Italian seasoning
- 1/2 tsp. dried thyme
- 1/8 tsp. pepper
In a large skillet, cook sausage in a couple of tablespoons of olive oil. Add remaining ingredients except bacon and bring to a boil. Reduce heat, cover and simmer for 45 minutes, stirring occasionally. Crumble bacon. Serve hot with bacon on top.
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
- 1 can corn, drained
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.
Simple Salad
- 2 Cups Leaf Lettuce, Chopped
- 1/2 Cup Cheddar Cheese, Shredded
- 1 Cup Tomato, Chopped
- 1/2 Cup Croutons
- 5 Baby Carrots, Chopped
- Salad Dressing To Taste
Wash, chop and slice all vegetables. Mix all ingredients together in a large bowl. Serve with your choice of salad dressing.
Tuesday Recipes
Notes for Tuesday:
- Tonight we are using the meatballs from the freezer. If you don't have frozen meatballs, make some using this recipe. Be sure to add ground beef to your grocery list if you need to make the meatballs. Feel free to make extras to freeze.
Swedish Meatballs
- 1 (12 oz.) bag of egg noodles
- meatballs (from freezer)
- vegetable oil for frying
- 2 tbsp. butter
- 2 tbsp. flour
- 1 c. beef broth
- 1/2 tsp. salt
- Dash cayenne pepper
- 1/2 tsp. Worcestershire sauce
- 1 c. (1/2 pt.) dairy sour cream, room temperature
Start noodles cooking according to package directions. If using cooked meatballs, reheat in oil for a few minutes or fry uncooked meatballs until done. Drain on paper towels. Combine remaining ingredients for sour cream sauce. Fold meatballs into sour cream sauce. Drain noodles when cooked and serve meatballs on cooked noodles.
Buttered Lima Beans
- 1 (16 oz.) package frozen lima beans
- 1 tbsp butter
Cook Lima Beans according to package directions. Drain. Add butter to taste.
Sliced Peaches (3 fresh)
Wednesday Recipes
Notes for Wednesday: none
Chicken Taco Bake
- 4 - 8" tortillas
- 1 pkg. taco seasoning
- 1 lb. cooked chicken, shredded (from freezer)
- 1 cup water
- 1 jar queso (cheese) dip
- salsa
- sour cream
In a skillet, cook together shredded chicken, seasoning packet, and water for 10 minutes or until meat is well-seasoned. Add 1/2 jar of queso dip and stir occasionally until melted. If mixture appears to be drying out, add more water. In a greased 9" pie dish, layer tortilla and 1/4 of meat mixture, repeating 4 times, ending with meat mixture on top. Top with 1/4 jar of queso sauce and bake at 350° for 15 minutes or until heated through and queso is melted. Serve with sour cream and salsa.
Corn
- 1 16 oz. pkg. frozen corn
- 1 tbsp butter
Cook corn according to package directions. Drain and add butter, salt and pepper to taste.
Black Bean Salad
- 1/4 cup red wine vinegar
- 2 Tbsp. olive oil
- 1 tsp. lemon juice
- 1 clove garlic, minced
- 2 tsp. sugar
- 2 cups black beans (from freezer, thawed & rinsed, or 1 can*, rinsed)
- 1 cup cut corn, drained (from your frozen corn bag)
- 1 cup chopped red bell pepper
- 2 Tbsp. dried parsley
Combine vinegar, olive oil, lemon juice, garlic, and sugar. Mix well and combine with remaining ingredients. Toss before serving.
Thursday Recipes
Notes for Thursday: none
Baked Salmon
- 4-6 salmon fillets, boned
- 1 stick (1/2 cup) melted butter
- 1/8 cup chopped fresh basil* (or 1-1/2 tsp. dried)
- 1/2 tsp. freshly ground pepper
- 1/2 tsp. Adobo
- 2 Tbsp. lemon juice
- seasoned bread crumbs* or finely crumbled stuffing mix
Preheat oven to 450°F. Cover a baking pan with heavy duty foil to make cleanup easier. Spray with non-stick cooking spray.
Combine all ingredients except salmon and mix well. Dip each fillet into butter mixture and place skin-side down on foil-covered pan. Pour any extra butter mixture on top of fillets. Sprinkle 2 tsp. of bread crumbs on each fillet. Bake for 12-15 minutes or until fish is flaky and cooked through.
Wild Rice
Sautéed Greens of Your Choice
Wash 3 cups greens and sauté in butter with salt. You may add chopped onions for extra flavor.
Friday Recipes
Notes for Friday:
- My family finds this Pea Soup recipe to be filling all by itself, but if your family thinks a meal without meat isn't complete, serve it with the ham slices listed. Sometimes I add shredded ham from the freezer to the soup for extra flavor.
Pea Soup
- 2 cans chicken broth
- 1 (12oz.) package frozen peas*, thawed (or one bag dried peas, cooked according to directions)
- 1 t. tarragon
- 1 t. salt
- 1 t. pepper
- 1 T. butter
- 1 T. flour
- 2 T. lemon juice
- 1/4 cup milk
Blend broth, peas, and spices in blender. In a large pan, melt butter and stir in flour to make a paste. Add blender contents and bring to a boil. Simmer for 10 minutes. Remove from heat and add milk and lemon juice. Stir well and serve.
Adapted from Mom's Best Pea Soup by Jonni McCoy in Miserly Moms.
Ham Slices
The easiest way to make ham slices is to buy either honey ham or country ham already sliced and fry it on the stovetop according to the directions. My very favorite is the thin-sliced country ham slices fried in butter.
Dinner Rolls
* Indicates that of the options listed, this item is the one on the grocery list.
