Sign up to get the weekly dinner menus by email each week.

Monday - Recipes

Garden Alfredo
Sourdough Bread
Salad

Tuesday - Recipes

Ham, Broccoli, and Cheese Quiche
Cottage Cheese with Fruit
Raw Veggies and dip

Wednesday - Recipes

Beef Stew
Salad
Corn Bread

Thursday - Recipes

Salmon
Creamed Peas
Baked Sweet Potato

Friday - Recipes

Tomato Soup
Grilled Cheese Sandwiches
Easy Banana Pudding

 

Grocery List

This week's Grocery List can be downloaded here:

Grocery List for April 2-6, 2007 - PDF

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

 

Monday Recipes

Notes for Monday:

1. Make a large salad tonight and save half for Wednesday night. Add croutons, bacon bits, sunflower seeds, and any other "crunchies" just before serving each night.
   
   
   

  Easy Garden Alfredo

• 12 oz. egg noodles
• 16 oz. bag frozen mixed vegetables
• 12 oz. jar Alfredo sauce
• 1/2 cup sliced green onions

Cook noodles according to package directions. In the last 4 minutes of cooking time, add frozen vegetables to the boiling noodles. When done, drain noodles and vegetables and return to pan. Add Alfredo sauce, starting with 1/2 jar and adding a little at a time until you like the consistency. Add green onions. Heat on medium until sauce is heated through. Serve immediately.

Note: To lower the fat content of this dish, you could use less alfredo sauce and add a little milk.

 

 Sourdough Bread

Heat and serve with butter.

 

 

Salad

 

 

Tuesday Recipes

Notes for Tuesday:

1. The quiche recipe is a bulk freezer recipe that can be adapted based on the number of servings you choose. I am including ingredients for 3 servings, which is somewhat misleading as it makes 3 pies, not 3 servings. Freeze the other 2 in gallon freezer bags.
   
   
2. The Quiche recipe gives options for any combination of meat and vegetables; I am using ham and broccoli for the grocery list. Change these if you prefer some other flavor.
   
   
3. I added canned pineapple to the grocery list for your fruit choice but feel free to substitute another kind of fruit with your cottage cheese.
   
   
4. Any leftover vegetables from the veggies and dip can be chopped and added to the beef stew tomorrow night.
   
   

   Ham, Broccoli, and Cheese Quiche in a bag

Recipe is here.

Cottage Cheese and Fruit

Raw vegetables and dip

 

 

Wednesday Recipes

Notes for Wednesday:

1. If you don't have browned ground beef in your freezer, be sure to add it to your grocery list and brown before you add it to the slow cooker.
   
   
2. If you had any leftover vegetables from the veggies and dip last night, chop them and throw them in the stew.
   
   
3. Use the salad you prepared on Monday, adding croutons and salad dressing just before serving.
   
   

 Beef Vegetable Stew

• Ground beef from freezer
• Frozen stew vegetables
• 15 oz. tomato sauce
• 2 cans beef broth
• 1 cup brown rice*, lentils, barley, or other grain
• 1/2 tsp. dried thyme
• 2 tsp. dried parsley
• other spices, as desired
• 1 chopped onion

Combine all ingredients in your slow cooker and simmer for several hours until the rice (or other grain) is tender.

 

 

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 (optional)

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.

Leftover Salad

 

 

 

 

Thursday Recipes

Notes for Thursday:

1. Start marinating your salmon several hours before you plan to cook dinner.

 

 Grilled Salmon

• 4-6 fresh salmon steaks or fillets
• 1 c. light olive oil
• Juice of 2 lemons (or 6 Tbsp. lemon juice)
• 1 tsp. dill weed

Mix oil, lemon juice and dill in a marinating container and add fillets or steaks. Refrigerate for 4 to 6 hours, turning every hour. Grill or broil at medium heat, turning. Cook until fish flakes easily with a fork. Serve with melted butter.

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)

  Melt the butter in a saucepan. Add flour and stir with a whisk for 1 minute. Do not brown the flour and butter mixture. Continue stirring constantly and add the milk gradually. Add salt, pepper, and sugar. Heat to a simmer and continue cooking, stirring constantly, for one minute. Add peas and heat to a simmer. Reduce heat and cover. Simmer for 3-5 minutes, or until peas are tender-crisp. Do not overcook.

 

Baked Sweet Potato

Bake 4-6 sweet potatoes just like you would regular potatoes or wash, pierce with a fork and cook in the microwave for about 5 minutes. Check regularly for doneness and add additional time as needed. Serve with butter and brown sugar.

 

Friday Recipes

Notes for Friday:

1. Tonight, for ease, I have added canned tomato soup to the grocery list. If you have a favorite tomato soup recipe feel free to use your own.
   
   
2. If the man of the house thinks a meal isn't a meal without meat, add a slice or two of ham to his grilled cheese sandwich. Be sure to add ham to the grocery list if you need it.
   
   
3. The banana pudding is a good way to use overripe bananas, but ripe ones are delicious too. You can make the dish early and refrigerate until ready to serve. It only takes about 15-20 minutes to make.

 

 

Tomato Soup - canned* or your favorite recipe



  Grilled Cheese Sandwiches

• bread
• American cheese slices
• butter

Put 1-2 slices of cheese between two bread slices and butter the outside on both sides. Grill on a flat griddle until both sides are golden brown and crispy.

 

Easy Banana Pudding

• 4 bananas
• Vanilla wafers
• 1 oz. box instant banana pudding
• 2 cups milk
• 2 egg whites (carefully separate to make sure no yolk gets in them)
• 2 Tbsp. sugar
• 1/2 tsp. vanilla extract

Prepare banana pudding with 2 cups of milk according to instructions. Refrigerate. Spray a pie plate or 8"x 8" casserole dish with non-stick cooking spray. Line the bottom and sides with vanilla wafers. Slice bananas over the vanilla wafers. Remove pudding from refrigerator and spoon over bananas.

Beat egg whites, sugar, and vanilla at medium speed until stiff peaks form. Spoon on top of pudding, swirling to make peaks. Brown pie at 300° until meringue is light brown. Cool and refrigerate.

 

 

 

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