You are here: Home / Weekly Menu / Archive / December 10-14, 2007
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Monday
- Beef with Broccoli
- Rice
- Cranberry Apple Crisp
Tuesday
- Loaded Potato Bar
- Salad
- Leftover Cranberry Apple Crisp
Wednesday
- Quick Lemon Pasta with Chicken
- Salad
Thursday
- Tasty Pork Tenderloin
- Twice Baked Potatoes
- Baked Asparagus
- Apple Turnovers
Friday
- Black Bean Soup
- Cornbread
- Pineapple Parfait
Grocery List
This week's Grocery List can be downloaded here:
Grocery List for December 10-14, 2007 - PDF
Grocery List for December 10-14, 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:
- The Cranberry Apple Crisp is a bit of work and not very healthy, but it is delicious and you will probably have enough for leftovers tomorrow. If you prefer something healthier, adjust your grocery list and serve sliced fresh fruit instead.
- Steam some extra broccoli in the microwave tonight while cooking your meal for our Loaded Potato Bar tomorrow.
Beef With Broccoli
- 3 tbsp cornstarch, divided
- 1/2 cup water plus 2 tbsp water, divided
- 1/2 tsp garlic powder
- 1 lb boneless round steak, cut into 2 inch strips
- 2 tbsp vegetable oil, divided
- 4 cups broccoli florets
- 1/3 cup soy sauce
- 2 tbsp brown sugar
- 1 tsp ground ginger
- hot cooked rice
Combine 2 tbsp cornstarch, 2 tbsp water and garlic powder in a bowl and mix until smooth. Add beef and toss until well coated. Stir-fry beef in a large skillet or wok over medium-high heat in 1 tbsp oil until meat is no longer pink, about 10 minutes. Remove meat from skillet and keep warm. Stir-fry broccoli in the remaining oil for about 5 minutes, then return beef to pan. Mix together soy sauce, brown sugar, ginger and remaining 1 tbsp of cornstarch and 1/2 cup water until smooth; add soy mixture to skillet. Cook for 2 minutes, stirring frequently. Serve over rice.
Cranberry Apple Crisp
- 5 cups apple slices
- 1 cup cranberries
- 3/4 cup sugar
- 2 tablespoons flour
- 1 teaspoon cinnamon
- 1 cup rolled oats
- 1/2 cup brown sugar, packed
- 1/3 cup flour
- 1/3 cup butter
- 1/2 cup pecans - chopped
Heat oven to 375° F. In a large bowl, combine apples, cranberries, sugar, flour, and cinnamon. Toss to coat and spoon into greased 9x13 baking dish. In a small bowl, combine rolled oats, brown sugar, and flour. Using a pastry blender, cut in butter until crumbly. Stir in pecans. Sprinkle topping over fruit. Bake until topping is golden brown and apples are tender (30 to 40 minutes).
Notes for Tuesday:
- If you have any chili in the freezer, use it on your potatoes instead of buying chili.
- Make a large salad tonight and save half for tomorrow night. Add croutons, bacon bits, sunflower seeds, and any other "crunchies" as well as salad dressing just before serving each night.
- Since we are cooking baked potatoes tonight, we are going to bake 3 extra potatoes so we can have twice-baked (or stuffed) potatoes Thursday night.
Loaded Baked Potatoes
- 9 large baking potatoes (or as many as you need for your family plus the 3 extra for Thursday)
- 1 can chili, heated
- steamed broccoli from Monday night
- shredded cheddar cheese
- sour cream
- bacon bits
- chives
- butter
- olive oil spray
Spray potatoes with olive oil spray. Coat with coarsely ground salt and pepper.
Oven Method: Poke several times with a fork and cook at 350° F until centers are hot and tender (start with an hour and go from there).
Crockpot Method: Baked potatoes can be easily prepared by cleaning them in the morning, pricking them with a fork several times and cooking in the slow cooker for 3-4 hours on high or 6-7 hours on low.
Microwave Method: If the crockpot or oven timing doesn't work for you, just cook them in the microwave before dinner. I prick them with a fork and start with 6 minutes, checking them regularly to see if they are done.
Cut open and slightly mash insides of potatoes (leave insides in potato). Top with preferred toppings from above or serve plain and let each person top their own from your "toppings bar".
The remaining 3 potatoes will be for Thursday. Cut them in half length-wise and scoop out insides. Mash insides and add 1/2 cup shredded cheddar cheese and bacon bits OR 1/2 cup sour cream and chives to taste. Place seasoned insides back in skins and sprinkle with cheese or paprika for garnish. Refrigerate until ready to bake Thursday.
Salad
Leftover Cranberry Apple Crisp
Wednesday Recipes
Notes for Wednesday:
- If you do not have cooked chicken in your freezer, make sure to add chicken to your grocery list
Quick Lemon Pasta With Chicken
- 8 oz. linguini, cooked according to package directions
- 3 tbsp. unmelted butter
- 1 tbsp lemon juice
- 1 1/2 tsp dried basil
- 1/2 tsp garlic powder
- 1/2 tsp lemon-pepper seasoning
- 1 lb. cooked, cubed chicken (from freezer)
- 1/4 cup grated Parmesan cheese
Cook pasta according to package directions. In a separate saucepan, combine next 5 ingredients and simmer until butter is melted. Add cooked chicken and stir until coated and chicken has been reheated. Add drained pasta and toss to coat. Sprinkle with parmesan cheese. Serve immediately.
Leftover Salad
Thursday Recipes
Notes for Thursday:
- Tonight's dessert is a great opportunity to get your kids in the kitchen! . My kids are ages 8, 5 and 2. They have all helped with this recipe. Even the baby likes to hit my food chopper to chop the apples and to stir up the apple mixture. My five year old likes to roll out the biscuits. Sometimes we make a mess but they feel such a since of accomplishment when they can say they "made it all by myself!" Just put on your apron of patience and get out the camera! My kids each have their own apron and chef hat to make cooking "real".
Tasty Pork Tenderloin
- 1/3 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 pork tenderloins (about 1 lb. each)
- 2 tbsp butter
- 1/2 cup onion, chopped
- 1 garlic clove, minced
- 2 cups applesauce, unsweetened
- 1/4 cup brown sugar, packed
- 1/4 cup soy sauce
- 1/4 cup apple juice
- 1/2 tsp ginger, ground
Preheat oven to 350° F. Combine flour, salt and pepper in a small, shallow bowl. Cut tenderloins into six pieces and flatten each cut piece to about a 1 inch thickness. In a skillet, melt butter. dip each pork piece into the flour mixture and then brown in skillet, turning to brown on both sides. Place pork in an ungreased baking dish. In the same skillet, saute the onion and garlic until tender. Add remaining 5 ingredients and bring to a boil. Pour this mixture over the pork and cover and bake for 1 hour or until juices run clear and a meat thermometer reads 160°F.
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°F.
Twice-baked potatoes
These were prepared Tuesday night. Remove from the refrigerator and heat in the microwave until hot.
Apple Turnovers (Great for Kids in the Kitchen!)
- 1 medium tart apple, peeled and chopped (I like Granny Smith)
- 1/2 cup applesauce
- 3/4 tsp ground cinnamon, divided
- 1 tube refrigerated biscuits
- 1 tbsp butter/margarine, melted
- 2 tbsp sugar
- vanilla ice cream
Heat oven to 400°F. Combine apple, applesauce, and 1/4 tsp cinnamon in a bowl. Separate biscuits and roll out each into a 6-inch circle. Place biscuits onto greased baking sheet. Place a heaping teaspoonful of apple mixture in the center of each biscuit. Fold biscuit in half and pinch the edges to seal. Brush tops of each biscuit with melted butter. Combine sugar and the rest of the cinnamon; sprinkle over the tops. Bake for 8-10 minutes or until edges are golden brown. Serve warm with vanilla ice cream.
Friday Recipes
Notes for Friday:
- Dried black beans are the base for our bean soup tonight, so start them early in the morning. They are much cheaper than canned and easy to make, and we will have enough to freeze some cooked beans for later use in Refried Beans.
- If you prefer to soak your beans overnight rather than quick soaking them, start them soaking the night before, then proceed with the drain and cook instructions in the morning.
Black Bean Soup
- 2 - 1 lb. bags black turtle beans
- 1 packet chili seasoning mix
- 1 onion, sauteed (from freezer)
- 1 green pepper, sauteed (from freezer)
- sour cream (for garnish)
- shredded cheddar cheese (for garnish)
- salt and pepper
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. 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 cover with water, making sure the water is twice as deep as the beans. Cook on Hi for 5 hours or Low for 8-10 hours.
When beans are tender, use a slotted spoon to put 2 portions of 4 cups each in dated freezer bags and then barely cover them with liquid from the beans. Label and place in freezer for later use.
Add onions, peppers, and chili seasoning packet to remaining beans. Mash some of the beans to make the juices thicker. (I use a potato masher.) Salt and pepper to taste. Cook for 30 minutes longer. Mix well and serve with sour cream and shredded cheddar cheese 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.
Pineapple Parfait
- 2- 20oz. cans pineapple chunks or tidbits, drained
- 16 oz. ricotta or cottage cheese*
- 16 tsp. honey (about 1/2 cup)
- toasted shredded coconut, for garnish
Whip cottage cheese until smooth. In 4 parfait glasses, layer 1/4 cup pineapple, 1/4 cup ricotta cheese, and 2 tsp. of honey. Repeat layers and top with remaining pineapple. Garnish with toasted coconut and serve.
* Indicates that of the options listed, this item is the one on the grocery list.
