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Monday - Recipes

Swiss Chicken
Lima Beans
Salad
Dinner Rolls

Tuesday - Recipes

Baked Penne Pasta
Green Beans
Italian Bread
Fruit of Your Choice

Wednesday - Recipes

Crockpot White Chicken Chili
Cornbread

Thursday - Recipes

Tacos
Refried Beans
Mexican Corn

Friday - Recipes

French Fry Casserole
Salad
Homemade Strawberry Lemonade

 

Grocery List

This week's Grocery List can be downloaded here:

Grocery List for January 29 - February 2, 2007 - PDF

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

 

Monday Recipes

Notes for Monday:

1. For quicker prep time in the afternoon, Swiss Chicken can be prepared in the morning and refrigerated until time to bake.

 Swiss Chicken

• 6 boneless chicken breasts (raw)
• 6 slices Swiss cheese
• 1 can cream of chicken soup (substitutions)
• 1/4 cup white cooking wine (substitutes)
• 1 cup stuffing mix
• 1/4 cup melted butter

Place chicken breasts in a baking dish. Cover each with cheese. Mix soup and wine; pour over chicken. Cover with stuffing. Drizzle 1/4 cup butter over stuffing. Bake 40-45 minutes at 350°.

 

Lima Beans

Dinner Rolls

Salad

 

Tuesday Recipes

Notes for Tuesday:

1. I am adding 5 lbs. of ground beef to the grocery list. Cook all 5 lbs. and use 1 lb. tonight, 1 lb. on Thursday for tacos, and 1 lb. on Friday for French Fry Casserole. Freeze the other 2 lbs. in freezer bags for future meals.

  Baked Penne Pasta

• 2 Tbsp. Olive Oil
• 1 lb. ground beef, browned (buy 5 lbs.)
• 3 cloves garlic, minced
• 3/4 cup spaghetti sauce
  3/4 cup brown gravy
• 1/2 cup half and half
• 1/4 cup Parmesan cheese
• 1 tsp. oregano
• 1/2 tsp. rosemary
• salt and pepper to taste
• 12 oz. penne pasta, cooked
• 1 cup Mozzarella cheese, shredded

Cook beef, drain and rinse with hot water to remove excess fat. In a large fry pan, saute garlic over low heat 1-2 minutes. Add all remaining ingredients except Mozzarella cheese and pasta. Simmer for 10 minutes. Add pasta and pour into a baking dish. Sprinkle Mozzarella cheese on top. Bake at 350° for 25 minutes.

 

Green Beans

Italian Bread

 

Wednesday Recipes

Notes for Wednesday:

1. If you are cooking beans for refried beans tomorrow, be sure to start soaking them tonight.

 Crockpot White Chicken Chili

• 4 cooked chicken breasts, cubed (from freezer)
• 1 cup chopped onion, cooked (from freezer)
• 2 cloves garlic, finely chopped
• 1 1/2 cups chicken broth
• 1 tsp ground cumin
• 1 tsp dried leaf oregano
• 1/2 tsp salt
• 1/4 tsp Tabasco sauce
• 2 cans (about 15 ounces each) great northern beans, drained, rinsed
• 1 can (12 to 15 oz.) corn, drained
• 2 Tbsp. chopped fresh cilantro, optional

Mix onion, garlic, chicken broth, cumin, oregano, salt and Tabasco in 3 1/2 to 6-quart crockpot. Add chicken. Cover and cook on low for 4 1/2 to 5 1/2 hours, or until chicken is tender (this may vary depending on how hot your crockpot cooks). Stir in beans, corn, and cilantro, if using. Cover and cook on low 30 minutes or until thoroughly heated.

 

 Cornbread with Honey Butter

• 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.

Note: if you do not have a cast iron skillet, spray a pan with non-stick spray and mix all of the olive oil into the batter. Do not preheat your pan if it isn't cast iron.

Serve with softened butter that has been mixed with a little honey to taste.

 

 

 

Thursday Recipes

Notes for Thursday:

1. I suggest making soft tacos with whole wheat tortillas for a healthier meal, but you may substitute hard tacos if you wish.
   
   
2. If you don't have black beans in the freezer, you may prepare dry black beans according to the package directions and freeze all but 4 cups, using those for the refried beans.

 

 Tacos

• 1 lb. browned ground beef (from Tuesday)
• 1 pkg. taco seasoning
• 1 pkg. whole wheat tortillas* (or make your own)
• cheddar cheese
• shredded lettuce
• chopped tomatoes
• salsa

Cook taco seasoning and cooked beef according to package directions. Serve meat with remaining ingredients at the table so everyone can make their own tacos.

 Refried Beans

• Black turtle beans (from freezer)
• cumin
• Adobo or garlic salt
• olive oil
• 1 can red enchilada sauce
• 1 cup shredded cheddar cheese

Mash 4 cups of beans, adding enough liquid to make beans mushy and soft. Heat 2 T. olive oil in a fry pan and add mashed beans and spices to taste. Stir until hot and bubbly. Heat enchilada sauce in a sauce pan and serve beans topped with enchilada sauce and shredded cheddar cheese.

Mexican Corn

 

Friday Recipes

Notes for Friday:

1. The lemonade is good for kids to make while you are preparing dinner, and it tastes delicious. They will be very proud of the results.
   
   
2. Be sure to put your strawberries out ahead of time to thaw and be sure to put them in a bowl to catch any sticky drips!

French Fry Casserole

• 32 oz. bag of frozen French fries
• 26 oz. can spaghetti sauce
• 1 lb. cooked ground beef (from Tuesday)
• 2 cups shredded mozzarella cheese

Grease a 9x13 casserole pan and layer half of the French fries, then spaghetti sauce, ground beef, and cheese. Top with other half of French fries and bake uncovered for one hour (or until fries on top are brown) at 350°.

Salad

Homemade Strawberry Lemonade

• 2 cups sugar
• Juice from 6 medium lemons, or 2/3 cup lemon juice*
• 4 cups water
• 1 bag frozen strawberries, thawed
• 2 c. ice cubes

Mix sugar and water over heat until it boils. Reduce heat. Stir constantly while mixture boils for 3 minutes. Remove from heat and cool. Puree strawberries and ice in a heavy duty blender. Add lemon juice and cooled water/sugar mixture, stirring until thoroughly mixed. Serve immediately.

 

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