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Monday - Recipes

Linguini with Ham, Peas and Mushrooms
Apple, Grape and Walnut Salad
Italian Bread

Tuesday - Recipes

Poppy Seed Chicken
Steamed Broccoli
Fruit Cocktail

Wednesday - Recipes

Slow Cooker Lemon Pork Chops
Creamed Corn
Peas

Thursday - Recipes

Chili Mac
Cornbread
Spinach Salad

Friday - Recipes

Baked Potato Bar
Spinach Salad
Jello Fruit Salad

 

Grocery List

This week's Grocery List can be downloaded here:

Grocery List for March 5-9, 2007 - PDF

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

 

Monday Recipes

Notes for Monday:

1. We will be using ham that we chopped and froze last week. If you did not save any ham, be sure to add ham to your grocery list.
   

  Linguini with Ham, Peas, and Mushrooms

• 16 oz Linguine
• 4 Tbsp. olive oil
• 8 scallions, including tops, thinly sliced
• 6 cloves garlic, minced
• 16 oz mushrooms, thinly sliced
• 8 oz baked ham, (from last week's Baked Ham or buy it if necessary)
• 2 ½ cups frozen green peas, thawed
• 3 cups chicken stock
• ¼ tsp black pepper
• 2 Tbs. butter
• 2/3 cup grated Parmesan cheese

Cook the linguine according to package directions. Meanwhile, heat 2 Tbs. of the oil in a deep 12 inch skillet over moderate heat for 1 minute. Add the scallions and garlic and sauté for 3 minutes. Add the mushrooms and the remaining oil and sauté 3 minutes longer. Add the ham and sauté, stirring, for 12 minutes. Add the peas, stock and pepper, raise the heat to high, and boil uncovered, for 3 minutes or until the liquid is slightly reduced. Remove from the heat and swirl in the butter, drain the linguine and add to the skillet along with the cheese and toss lightly. Serve with additional Parmesan cheese on the side if desired.

 

Apple, Grape, and Walnut Salad

• 3 sliced and cored Granny Smith apples
• 1 bunch red grapes, pulled from the stems
• chopped walnuts
• 8 oz. vanilla yogurt
• 3 oz. cream cheese

Combine fruit and nuts and serve with vanilla yogurt mixed with cream cheese (use a mixer for a smooth blend).

 

Italian Bread

 

 

Tuesday Recipes

Notes for Tuesday:

1. For tonight's casserole we will take advantage of our stocked freezer. If you do not have cooked, cubed chicken in your freezer, be sure to add chicken to your grocery list.
   
   
2. If you would like, make extra steamed broccoli, save in the refrigerator and reheat for a Potato Bar topping on Friday.

 Poppy Seed Chicken Casserole

• 2 cups cooked chicken (from freezer)
• 2 cans cream of chicken soup
• 1/2 cup sour cream
• 1 sleeve round buttery crackers (I use Ritz)
• 1 Tbsp. poppy seed

Topping

• 1 sleeve round buttery crackers
• 2 Tbsp. butter, melted
• poppy seed for garnish

Combine chicken, soups, sour cream, 1 sleeve crackers, and 1 Tbsp. poppy seed in a large bowl. Mix well and transfer to a greased casserole dish. Mix together remaining crackers and melted butter and sprinkle on top. Garnish with poppy seed. Bake at 325° for 25 minutes.

 

 Steamed Broccoli

 

  Fruit Cocktail, canned or fresh*

Combine your favorite fruits, chopped into bite size pieces. The grocery list contains strawberries, bananas, and peaches. You could also throw in some of the grapes from last night if you like.

 

 

 

Wednesday Recipes

Notes for Wednesday:

1. Today's creamed corn is not the sweet yellow kind that you get in a can, it is a southern-style white creamed corn that is delicious. Since tonight is a crock pot meal, if you would like to shorten prep time for your corn be sure to add a can of cream style corn to your grocery list.

 Slow Cooker Lemon Pork Chops

• 6 pork chops, trimmed of fat
• 1 medium onion, sliced & rings separated
• 1 lemon, washed and sliced

Marinade

• 1/4 cup olive oil
• 1 1/2 Tbsp. lemon juice
• 1 Tbsp. lemon pepper
• 1 Tbsp. Adobo seasoning

Mix marinade ingredients. Place pork chops in slow cooker. Cover pork chops with marinade and top with onion rings and lemon slices. Cook on high for 2-4 hours or low for 4-6 hours depending on how quickly your slow cooker cooks. Pork is medium well done when it is 160° and is well done when it is 170°.

 

 Creamed Corn* (or canned creamed corn)

• 12 oz. bag frozen white shoepeg corn
• 1/4 cup butter
• 1/4 cup water
• 1 tsp. sugar
• 1/2 cup milk
• 2 tsp. cornstarch
• 1/2 tsp. salt
• 1/2 tsp. pepper

Thaw corn. Melt butter and in a blender, combine corn, butter, water, and sugar. Blend until creamy with bits of corn left in the mix. In a frypan over medium heat, mix milk, cornstarch, salt, and pepper, stirring constantly with a whisk to get rid of any lumps. Add corn mixture and heat, stirring occasionally, until thick and bubbly.

 

Peas, lightly buttered

 

 

 

Thursday Recipes

Notes for Thursday:

1. Make a large spinach salad tonight and save half for tomorrow night. Add croutons and any other "crunchies" just before serving each night.
   
   
2. Today we are investing in planned leftovers. You can use this chili recipe, or if you prefer, use your favorite recipe. We are saving about 2 cups of the chili in the refrigerator to use tomorrow on our potato bar. You may freeze any remaining portions for a quick meal when you need it.
   
   
3. If you don't already have plain cooked ground beef in the freezer, today would be a great day to restock the freezer. If you decide to cook extra, add ground beef to your grocery list. (Last week we cooked an additional 4 pounds of taco seasoned ground beef which you will not want to use for this recipe.)
   
   
4. If you don't have any sauteed onion in the freezer, make sure to add extra onions to your grocery list.
   
   
5. You may wish to go ahead and prepare the Jell-O salad for tomorrow so it will be set in time.

 

 Chili Mac

• 1 lb. browned ground beef (from freezer)
• 1 28 oz. can crushed tomatoes
• 1 onion, chopped and sauteed (from freezer)
• 1 red bell pepper, chopped and sauteed
• 2 cloves garlic
• 1 can red kidney beans, drained (you may use cooked dry beans to save money)
• 1 packet chili seasoning

Combine all ingredients in a stock pot and simmer for 2-3 hours. Serve over cooked elbow macaroni. Remember to reserve 2 cups of chili (without macaroni) for tomorrow's Potato Bar.

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.

 

Spinach Salad

• Spinach leaves* (baby) or spinach salad mix
• Croutons
• Sunflower seeds
• grated carrot
• salad dressing

Wash greens thoroughly and pat dry. Mix half of spinach and "crunchy" ingredients together just before serving, saving the other half for tomorrow night. Add salad dressing to taste.

 

Friday Recipes

Notes for Friday:

1. We will be using the chili that we saved from last night and any remaining steamed broccoli from Tuesday as toppings for our potato bar.
   
   
2. Using the leftover spinach salad from last night, add croutons, bacon bits, sunflower seeds, and any other "crunchies" just before serving.
   
   
3. Prepare the Jello Fruit Salad in the morning.
   
   

  Baked Potato Bar

• 6 baking potatoes
• 2 cups chili (from last night)
• shredded cheddar cheese
• steamed broccoli (reheat in microwave for about 2 minutes)
• sour cream
• bacon bits
• butter
• any additional toppings your family may like

Spray potatoes with olive oil spray. Coat with coarsely ground salt and pepper. Poke several times with a fork and cook in microwave until centers are hot and tender (start with 6 minutes and go from there). Cut open and mash insides (leave insides in potato). Top with preferred toppings from above or serve plain and let each person top their own from your "toppings bar".

 

Spinach Salad (from last night)

Jello Fruit Salad

 

• 1 small package orange gelatin
• 1 cup hot water
• 1 cup mayonnaise
• 1 cup evaporated milk
• 1 cup crushed pineapple, drained
• lettuce leaves

Mix gelatin in hot water until dissolved. Add all other ingredients, pour into a mold or 8x8 pan and chill until set. Serve on a lettuce leaf.

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