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Monday Recipes

Notes for Monday:

1. We are making two small pans of lasagna so we can freeze one for use whenever you need it. If you have a large family, just make one large pan of lasagna and consider doubling the recipe to make an extra pan for your family. (The recipe is NOT doubled on the grocery list.)
   
   
2. Start marinating the chicken for tomorrow for the best flavor.
   
   
3. Make enough broccoli for Thursday night's Loaded Potato Bar. Broccoli makes a great potato topping.
   
   
4. If you don't have any browned ground beef in your freezer, make sure to add a pound to your grocery list.
   
   
   

 Lasagna

• Easy sauce (recipe below)
• 10 oz. lasagna noodles
• 1 beaten egg
• 3 cups ricotta cheese
• 1/2 cup grated Parmesan or Romano cheese
• 2 T. parsley
• 1 tsp. salt
• 1/2 tsp. pepper
• 16 oz. mozzarella cheese, thinly sliced, divided in half
• 8x8 foil pan

Mix egg, ricotta, Parmesan, parsley, salt, and pepper. Divide in half. In each 8x8 pan, place 3 T. sauce and 3 T. water. For each pan, use half of the mixture in the following way:

Top water and sauce with a layer of uncooked lasagna noodles, half of ricotta mixture, 1/3 of mozzarella cheese, and half of sauce. Repeat layers and top with the last 1/3 of mozzarella cheese. Bake one pan at 375° for 30 minutes or until bubbly and freeze the other.

 

Easy Sauce

• 1 28 oz. can spaghetti sauce, flavor of your choice
• 1 15 oz. can tomato sauce
• 1 lb. browned ground beef, from freezer

Mix all ingredients in a bowl, then divide in half to use with each pan of lasagna.

 

Steamed Broccoli

Italian Bread

 Grilled Chicken for Tuesday night

• 2 lbs. chicken parts of your choice (I use boneless breasts)
• 1/2 cup red wine vinegar
• 1 cup soy sauce
• 1/2 cup vegetable oil
• 2 tsp. oregano
• 1 tsp. basil
• 1 tsp. garlic salt or Adobo
• 1/2 tsp. pepper

Place marinade with chicken in a zipper bag and marinate overnight.

 

Tuesday Recipes

Notes for Tuesday:

1. The longer your chicken marinates before grilling, the better it will be. I recommend preparing the marinade at least 24 hours in advance for the best flavor, but if necessary, start marinating the chicken in the morning for grilling at dinnertime. We will make a large batch of chicken so we have plenty of leftover to use in the Chicken Salad Pitas on Friday (chop and save about 2 cups for the chicken salad) and to freeze for later. Using grilled chicken from your freezer in place of boiled or sauteed chicken gives your casseroles and soups a great flavor, so put your freezer bags of chicken in the freezer and use them in any recipe that calls for chopped cooked chicken.
   
   
   
   

 Grilled Chicken

• see recipe on Monday above

 

Grill chicken until it reaches 160° at the thickest part, or until white all the way through and juices run clear. Serve half of the chicken tonight and chop and save about 2 cups for Friday. Freeze any remaining chicken for later use. If you prefer not to grill, you can bake or broil the chicken in the oven.

 

   Zucchini Herb Casserole

• 1/3 cup uncooked long grain white rice
• 2/3 cup water
• 2 tablespoons vegetable oil
• 1 1/2 pounds zucchini, cubed
• 1 cup sliced green onions
• 1 clove garlic, minced
• 1 1/4 teaspoons garlic salt
• 1/2 teaspoon basil
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon dried oregano
• 1 1/2 cups seeded, chopped tomatoes
• 2 cups shredded sharp Cheddar cheese, divided
  

Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish. Heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika, and oregano. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese. Bake uncovered 20 minutes, or until cheese is melted and bubbly.

 Crusty Bread


Pineapple Chunks

 

 

Wednesday Recipes

Notes for Wednesday:

1. 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.
   
   
2. While washing lettuce for your salad, also wash several whole lettuce leaves for Friday's Chicken Salad Pitas.
   
   
3. If you don't have any browned ground beef in your freezer, make sure to add a pound to your grocery list.
   
   

 Tex-Mex Pasta Skillet

• 8 oz. spiral pasta (whole wheat if you can find it)
• 1 lb. ground beef , cooked (from freezer)
• 1 can corn, drained
• 1 can diced tomatoes, with juice
• 1 cup shredded cheddar cheese
• 2 Tbsp. parsley
• 1 tsp. salt

Cook pasta according to directions. Do not overcook, leave slightly firm. While pasta is cooking, combine remaining ingredients except cheese in a large saucepan. Stir gently over medium heat until heated through. Drain pasta. Add cheese and pasta to skillet, mix thoroughly, and serve warm.

Salad

 Mango Slices

You can use either fresh mango or the slices that come in a glass jar in the refrigerated produce section.

 

 

 

Thursday Recipes

Notes for Thursday:

1. Wash enough grapes for tonight's meal and for Friday. Put Friday's portion in the freezer. If you haven't tried frozen grapes before, be warned that they are rather tart. You can roll the wet grapes in a little sugar before you freeze them if you want. My kids love this fun, cold, refreshing treat.
   
   
2. If you have any chili in the freezer, use it on your potatoes instead of buying chili.
   

 

 Loaded Baked Potatoes

• 6 large baking potatoes (or as many as you need for your family)
• 1 can chili, heated
• leftover 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° until centers are hot and tender (start with and 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".

Salad

Vanilla Yogurt with Apples and Grapes

 

Friday Recipes

Notes for Friday:

1. Tonight we are using leftover chicken from Tuesday's Grilled Chicken. If you didn't make this, you can use either chicken from the freezer (thawed) or buy some precooked chicken strips from the refrigerated meat section of the grocer.
   
   
2. Don't forget about the frozen grapes in the freezer that we prepared on Thursday. Take them out of the freezer about 15 minutes before you serve them to allow them to thaw just a bit.
   
   

 

 Chicken Salad Pita Pockets

• 2 cups cubed chicken (from Tuesday night)
• 1 cup cubed Swiss cheese
• 1/2 cup dill pickle relish
• 2/3 cup mayonnaise
• 1 tbsp. minced parsley
• 1 tsp. lemon juice
• 1/2 tsp seasoned salt
• pepper to taste

Combine chicken, cheese and pickle relish in a bowl. Combine mayo, parsley, lemon juice, seasoned salt and pepper. Add mayo mixture to chicken mixture and stir until well blended. Place a lettuce leaf in each pita pocket. Spoon about 1/2 cup on the chicken salad into the pita.

If your pitas are not ready to stuff, prepare them by cutting a sliver off of the widest side. I find that they stuff without cracking if I steam them or heat them in the microwave briefly to soften them.

 

Chips

Frozen Grapes

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

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