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Monday
- Gobble Good Turkey Casserole
- Creamed Peas
- Orange Slices
Tuesday
- Ham and Cheese Wraps
- Pasta Salad
- Smoothies
Wednesday
- Easy Chicken Parmesan
- Angel Hair Pasta with Sauce
- Steamed Broccoli
Thursday
- Italian Pizza Calzones
- Five Cup Salad
Friday
- Scalloped Potatoes and Ham
- Bacon Ranch Green Beans
- Leftover Five Cup Salad
Grocery List
This week's Grocery List can be downloaded here:
Grocery List for November 26-30, 2007 - PDF
Grocery List for November 26-30, 2007 - TXT (for PDAs or text editing)
Shopping List Software format (download shopping list free Windows software)
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Monday Recipes
Notes for Monday:
- My daughter brought this recipe home from preschool a few years ago as a Thanksgiving Turkey craft and it has been a post-Thanksgiving tradition ever since.
Gobble Good Turkey Casserole
- 1 can cream of mushroom soup
- 1 can cream of celery soup
- 1 package onion soup mix
- 1 cup rice
- 1 1/2 cups milk
- 2-3 cups leftover turkey
Combine all ingredients in a large casserole dish. Bake covered 30-45 minutes at 350°For until bubbly.
Creamed Peas
- 2 tablespoons butter
- 2 tablespoon flour
- 1 cup milk
- 1 teaspoon sugar
- 1/2 teaspoon salt
- Dash pepper
- 2 cups frozen peas (use a 10 oz box, or measure 2-cups from a bag of loose frozen peas)
Orange Slices
Tuesday Recipes
Notes for Tuesday:
- Tonight's dinner can be prepared in advance, making it a great meal for days when extra-curricular activities keep you running until right before dinner.
- A less expensive alternative to deli ham is the thinly sliced deli meats from Oscar Meyer in the refrigerated meat section. I use them all the time.
- Save 8 slices of ham for Friday's Scalloped Potatoes and Ham.
- Remember not to serve honey to children under 1 year old.
- For the best results with the pasta salad, prepare each of the ingredients in the morning and combine all except for the dressing, which can be added just before serving.
Ham and Cheese Wraps
- Large wraps or tortillas (flavored are fine)
- 2 lbs. Deli ham (enough to save 8 slices for Friday's recipe)
- Shredded lettuce
- Sliced tomatoes
- Shredded cheddar* or Monterey Jack cheese
- Honey dijon spread
Honey Dijon Spread
Mix all ingredients well:
- 1/4 cup mayonnaise
- 1/4 cup stone-ground mustard
- 2 Tbsp. honey
Spread each wrap with honey dijon spread. Layer lettuce, tomato, ham, and cheese on top. Closing bottom first, roll each wrap up tightly. Serve immediately or refrigerate until ready to serve.
Pasta Salad
- 8 ounces rotini pasta, cooked and chilled
- 2 1/2 cups frozen mixed vegetables, thawed and drained
- 1/2 cup diced Cheddar cheese
- 1/3 cup pitted black olives, drained(optional)
- 1 cup Italian-style salad dressing
Combine all ingredients and serve chilled.
Smoothies
- 1/2 quart vanilla yogurt
- 1 cup frozen strawberries
- 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.
Wednesday Recipes
Notes for Wednesday:
- I like to use chicken breasts for this dish (you can use bone-in or boneless) but you may prefer thighs or some other part.
- I like to serve my chicken parmesan over a bed of angel hair pasta and then pour a small amount of spaghetti sauce over the chicken and the pasta. You can try it this way, or you can serve the pasta and sauce as a side dish.
- Save the extra spaghetti sauce for Thursday's Calzones.
Easy Chicken Parmesan
- 2-3 lb. boneless, skinless chicken breasts
- 1 cup bread crumbs
- 1/3 cup Parmesan Cheese
- 1/4 tsp. oregano
- 1/4 tsp. pepper
- Salt to taste
- 1 clove garlic, minced* or 1 Tbsp. garlic powder
- 3/4 cup melted butter
Combine bread crumbs, cheese, oregano, pepper, and salt; set aside. Lightly saute garlic in 2 T. butter then stir in remaining butter. Dip chicken in garlic butter then roll each piece in bread crumb mixture. Place chicken in 9x13 pan and sprinkle with remaining bread crumb mixture. Pour on remaining butter. Bake at 350°F for 55 minutes.
Angel Hair Pasta with Prepared Spaghetti Sauce
- 1/2 lb. angel hair pasta, prepared according to instructions
- 1/2 jar prepared spaghetti sauce
Heat sauce in a small pan and pour over cooked pasta. Serve with chicken.
Steamed Broccoli
- 1 (14 oz.) pkg. frozen broccoli florets
- 2 tbsp water
Place broccoli in a microwave safe dish with 2 tbsp water. Cover and microwave on high for about 5 minutes or until desired tenderness is reached. Drain and serve with salt and pepper to taste.
Thursday Recipes
Notes for Thursday:
- This Five Cup Salad will feed my family for two nights, but if you have big eaters you may want to double the recipe to make sure you have enough for tonight and tomorrow night.
- Save the rest of your chopped green pepper for tomorrow night.
Italian Pizza Calzones
- 1/2 pound Italian sausage
- 2 cups leftover spaghetti sauce
- 1 cup fresh mushrooms, sliced
- 1/2 cup green pepper, chopped
- 1/2 cup onion, chopped (from freezer)
- 2 packages refrigerated crescent rolls
- 1 egg, beaten
- 1 tablespoon water
- 1 cup mozzarella cheese, shredded
Preheat oven to 350°F. In large skillet, brown sausage, pour off fat. Add 3/4 cup pasta sauce, mushrooms, green pepper and onion. Simmer uncovered for 10 minutes. Meanwhile, unroll crescent dough and separate into 8 rectangles. Firmly press perforations together and flatten slightly. In a small bowl mix egg and water, brush on dough edges. Stir cheese into meat mixture. Spoon equal amounts of meat mixture onto half of each rectangle to within 1/2 inch of edges. Fold dough over filling. Press to seal edges. Arrange on baking sheet; brush with egg mixture. Bake 15 minutes or until golden brown. Heat remaining pasta sauce; serve with calzones. Refrigerate leftovers.
Five Cup Salad
- 1 cup pineapple chucks, drained
- 1 cup mandarin oranges, drained
- 1 cup frozen whipped topping, thawed
- 1 cup mini marshmallows
- 1 cup coconut flakes
Mix together all ingredients. Cover and refrigerate until chilled.
Friday Recipes
Notes for Friday:
- Use the rest of your deli ham from Tuesday for this recipe. The Scalloped Potatoes and Ham dish is from Kim Tilley's Bulk Cooking: Ham Plan.
Scalloped Potatoes and Ham
- 1/4 cup butter
- 1/4 cup all purpose flour
- 2 cups half-and-half
- 3/4 tsp salt
- 1/4 tsp ground white pepper
- 4 medium potatoes, peeled and thinly sliced
- 2 cups chopped cooked ham
- 2 small onions, thinly sliced and separated into rings
- 1/4 cup chopped green bell pepper
- 2 cloves minced garlic
Melt butter in heavy saucepan over low heat, add flour, stirring until smooth. Cook one minute, stirring constantly. Gradually add half and half, cook over medium heat, stirring constantly until mixture is thickened and bubbly. Stir in salt and white pepper.
Spoon 1/4 cup sauce mixture into greased 10 inch oven proof skillet. Combine potato and remaining ingredients in a large bowl, stir well. Layer half of potato mixture over sauce, top with half of remaining sauce. Repeat layers. Cover and bake at 350°F for one hour or until potatoes are tender.
Bacon Ranch Green Beans
- 1 package (16 oz) frozen green beans
- 2 tbsp butter or margarine
- 1 envelope ranch salad dressing mix
- 4 bacon strips, cooked and crumbled or bacon bits* (I like Hormel Real Bacon Bits)
In a skillet, saute the green beans in butter. Add the salad dressing mix and toss to coat. Just before serving, sprinkle in the bacon and mix.
Leftover Five Cup Salad
* Indicates that of the options listed, this item is the one on the grocery list.
