Please post on the message board if you have questions or comments about these recipes.

This is a good time to inventory your freezer. Take a notebook and inventory everything in writing, moving the newest items to the back as you replace them. Note what has been in there the longest and needs to be used. I am putting a bag of onions and several peppers as well as celery on the grocery list to saute and freeze. If you do not need to add these to your freezer, take them off of the list.

Monday - Recipes

Chicken Pepper Pasta
Cottage Cheese and Pineapple
Sugar Snap Peas

Tuesday - Recipes

Michele's Signature Salmon
Wild Rice
English Peas with Butter
Apple Slices

Wednesday - Recipes

Hash Brown Soup
Dinner Rolls
Salad

Thursday - Recipes

Bolognese Sauce over Spaghetti
Salad
Italian Bread dipping in Olive Oil and Pesto

Friday - Recipes

Turkey and Cheese Rolls
Grapes
Carrot Sticks and Dip

Grocery List

This week's Grocery List can be downloaded here:

Grocery List for January 8-12, 2007 - PDF

Shopping List Software format (download shopping list free Windows software)

 

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Monday Recipes

Notes for Monday: none

 Chicken Pepper Pasta

• 4 tablespoons butter
•  1 medium onion, cut into thin wedges
•  1 medium red bell pepper, cut into strips
•  1 medium yellow bell pepper, cut into strips
•  1 teaspoon finely chopped garlic
•  1-1/2 cups cooked chicken (from freezer), thawed and chopped or cut into strips
•  1 tsp dried tarragon leaves
•  3/4 teaspoon salt
•  1/4 teaspoon coarsely ground pepper
•  8 ounces uncooked dried vermicelli (extra thin spaghetti)
•  1 cup Mozzarella Cheese, shredded
•  1/2 cup shredded Parmesan cheese (found bagged in the dairy section)
•  3/4 cup half & half

Prepare vermicelli according to directions and drain in a colander in the sink. Melt butter in large skillet and add onion, bell peppers, and garlic. Cook on medium high until vegetables are tendercrisp. Remove vegetables from pan and add chicken, tarragon, salt, and pepper. Cook until chicken is hot. Add vegetables, mozzarella, half and half, and Parmesan cheese to chicken. Reduce heat and cook on low until cheese is melted. Rinse vermicelli in hot water until noodles are warm. Add vermicelli to pan and toss gently. Serve warm.

 

Cottage Cheese and Pineapple

 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.

 

 

Tuesday Recipes

Notes for Tuesday: none

  Michele's Signature Salmon

• 4 (6 oz) salmon fillets (about 1 inch thick)
• ¼ cup soy sauce
• 2 tsp. minced garlic
• ½ cup sliced almonds
• ½ med. red onion, thinly sliced
• 10-12 cherry tomatoes, cut in half

Place salmon skin side down in shallow roasting pan. Top with Soy sauce, garlic, almonds, onion and tomatoes Cover fish with a foil tent. Bake at 350° for 30 - 40 minutes.

Alternate ingredients: Substitute Spanish or Vidalia onions for Red onions, or top with parsley or Italian seasonings. Substitute any citrus fruit for tomatoes: oranges, pineapple, lemons or limes (even mango or papaya).

Wild Rice

 

English Peas with Butter

 

Apple Slices

 

Wednesday Recipes

Notes for Wednesday:

1. Tonight's soup can be prepared on the stovetop or in a slow cooker.
   
   
2. Make a large salad for tonight and save half for tomorrow night. Reserve any crunchy ingredients (sunflower seeds, croutons, bacon bits, etc.) and salad dressing and combine just before serving.

 Hash Brown Soup

• 1 sauteed Onion (from freezer)
• 3 cans chicken broth
• 1 Large bag Frozen Hash browns
• 1 Can cream of Celery Soup (substitutions)
• 1 Can Cream of Chicken Soup (substitutions)
• 12 oz can of Evaporated Milk (I use regular milk instead of evaporated milk)
• 1 pound Velveeta Cheese

Combine onion and broth, bring to boil. Add hash browns, bring to boil. Add soups (don't dilute) and evaporated milk, bring to boil & stir until smooth. Add Cheese. Heat until cheese melts, stirring until consistency is even. Optional, serve with bacon bits on top.

 

Dinner Rolls

 

Salad

 

Thursday Recipes

Notes for Thursday:

1. You can either make pesto using this pesto recipe or buy a small jar at the grocery store. The grocery list will have a small jar on it.
   
   
2. Use the leftover salad from last night. Add any crunchy ingredients and salad dressing just before serving.

 Bolognese Sauce over Spaghetti

• 2 lbs. Hot Italian Sausage
• 2 lbs. ground beef
• 1/4 cup olive oil
• 1 lg. yellow onion, diced
• 1 green pepper, diced
• 2 stalks celery, diced
• 2 cans crushed tomatoes (28 oz.)
• 1 bay leaf
• 3 T. dried oregano
• 2 T. dried basil
• 2 tsp. salt
• 1 tsp. pepper
• 1 cup dry red wine (substitutions)
• 2 cans tomato paste (6 oz. each)
• 1/8 tsp. cinnamon

Remove sausage from casing (the rubbery-looking skin on the outside). Place in pan with 1/4 cup water and crumble with a spoon while browning. When cooked, drain in colander and rinse with very hot water (this washes the extra grease off); set aside.

Brown ground beef, drain, rinse as above, and set aside.

Heat olive oil in dutch oven. Saute celery, onion, and pepper until tender. Add sausage, beef, tomatoes, bay leaf, oregano, basil, salt, and pepper. Simmer covered for an hour. Add wine, tomato paste and cinnamon. Simmer covered for 15 minutes. Cool and refrigerate until dinner time. Freeze any extra sauce in dated gallon freezer bags. You may want to leave at least one bag in the refrigerator because after you taste it you are going to want to have some as leftovers for lunch or a weekend dinner this week!

 

 Italian Bread dipped in Olive Oil and Pesto

• 1 loaf Italian bread
• 1/2 cup pesto (homemade or from the grocery store*), room temperature
• olive oil

Warm bread in oven and slice. Combine pesto with enough olive oil to make a dipping sauce that will stick to the bread. Use either a community bowl to dip or give each person a shallow bowl/dish to dip their bread into.

 

Salad (leftover from last night)

 

Friday Recipes

Notes for Friday:

1. These turkey rolls are so easy to make that my 8 year old watched a friend's mom make them and then taught me. They taste good, too!

Turkey and Cheese Rolls

• 2 cans low-fat crescent rolls
• 1/2 lb. thinly sliced turkey (or other meat of your choice)
• 8 slices American cheese (or other cheese of your choice)

Open and unroll crescent rolls but do not separate. Leaving pairs of triangles together so that you have 4 rectangles from each can, separate rolls. Place a slice of cheese (or sprinkle grated cheese) on each roll. Place 2 slices of meat on top of cheese. Roll up each rectangle starting with the short end. Bake at 375° for 10-12 minutes or until rolls are lightly browned.

Grapes

Carrot Sticks and Dip

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