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Monday - Recipes
- Cheddar Chicken and Broccoli
- Glazed Carrots
- Fruit Cocktail
Tuesday - Recipes
- Crustless Quiche
- Sausage
- Vanilla Yogurt with Apples and Grapes
Wednesday - Recipes
- Beef Enchiladas
- Refried Beans
- Corn Salad
- Salad
Thursday - Recipes
- Lasagna
- Salad
- Garlic Bread
Friday - Recipes
- Grilled Salmon
- Asparagus
- Rice Pilaf
Monday Recipes
Notes for Monday:
- Tonight's chicken dish is served over puff pastry shells. If you can't find them (they are located near the frozen pie crust at the grocer), serve over another bread of your choice. English Muffins would be fine, but truly the puff pastry shells are what make this dish so wonderful.
Cheddary Chicken & Broccoli
- 1 package Pepperidge Farm Puff Pastry Shells, baked (we will use 6)
- 2 jars chicken gravy
- 1 tbsp. lemon juice
- 2 cups cooked chicken (from freezer)
- 2 cups frozen broccoli cuts, thawed
- 1/2 cup shredded cheddar cheese
In a saucepan, combine gravy, lemon juice, broccoli, and chicken. Heat, stirring frequently. Serve in pastry shells with cheese sprinkled on top.
Glazed Carrots
- 1 bag baby carrots
- 2/3 c. honey
- 6 tbsp. butter
Cook carrots in a small amount of water until tender crisp. Drain water, add honey and butter. Cook on med. low until carrots are glazed, turning carrots once or twice.
Fruit Cocktail
Tuesday Recipes
Notes for Tuesday:
- You can double the quiche recipe and freeze a batch in a dated freezer bag if you wish.
Crustless Quiche
- 5 eggs
- 1/4 cup flour
- 1/2 tsp. salt
- 1/2 tsp. baking powder
- 1/2 stick melted butter
- 1 cup cottage cheese
- 1/2 lb. grated cheddar cheese
Combine all ingredients and pour into a well-greased 9x9 pan. Bake at 400° for 15 minutes. Reduce to 350° and cook for 30-40 more minutes.
Sausage (patties or links)
I like the Brown and Serve kind because I know they are cooked all the way through so I don't have to cremate them to be sure they are done.
Vanilla Yogurt with Apples and Grapes
Wednesday Recipes
Notes for Wednesday:
- Use ground beef from your freezer and thaw if you have enough. Otherwise, be sure to add ground beef to your grocery list plus some extra if you can, and cook to restock your freezer.
- Tonight's recipe will make 2 pans of enchiladas so you can invest one in your freezer. Be sure to label your frozen dishes with cooking instructions!
- If you have cooked beans in the freezer already, you can skip the soaking and cooking of the dried beans and use those. Otherwise, start your beans in the morning so they will be ready for dinner. We will be using refried beans in a recipe next week so go ahead and make extra tonight and freeze if you are able to do so.
- Make a large salad tonight and save half for tomorrow night. Add croutons, bacon bits, sunflower seeds, and any other "crunchies" just before serving each night.
Beef Enchiladas
- 2 lbs. ground beef (from freezer)
- 3 tablespoons vinegar
- 3 garlic cloves minced
- 1 1/2 tablespoon chili powder
- 1 1/2 tsp salt
- 1 package corn tortillas (24)
- 2 cans Enchiladas Sauce
- 1 cup refried beans (from below)
- 2 cups Sharp Cheddar Cheese shredded
Mix thawed (cooked) ground beef from freezer with vinegar, garlic, chili powder and salt. On your tortilla spread a light coat of refried beans down the middle, top with beef mixture and then cheese. Tri fold and place tri fold down in 9x13 pan. Once your pan is full pour a can of sauce on top and sprinkle with cheese. This recipe will make two pans. One can of sauce for each pan. Bake at 350° for 20-25 minutes.
Adapted from Betty Crocker, submitted by Lisa H.
Refried Beans
- 1 bag black turtle beans (pinto or red beans also work)
- cumin
- Adobo or garlic salt
- olive oil
- 1 can red enchilada sauce
- 1 cup shredded cheddar cheese
Rinse beans in a colander and check to be sure there are no stones or other debris. Place beans in a dutch oven and cover with water so that the water is twice as deep as the beans. Heat to boiling and boil for 2 minutes. Turn heat off and cover, let sit for 1 hour. Drain beans in colander and rinse pot. Place beans in slow cooker and cover with water, making sure the water is twice as deep as the beans. Cook on Hi for 5 hours or Low for 8-10 hours.
Drain beans, reserving liquid (place colander on a large pan or bowl then pour beans in). Separate beans into 2 cup servings in freezer bags, reserving 4 cups of beans for tonight's meal. Cover beans in each bag with some of reserved liquid.
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.
Corn Salad
- 2 (16 oz.) pkg. frozen corn
- 1 medium red pepper, finely chopped
- 1/2 tsp ground coriander or basil*
- salt
- pepper
- 2/3 cup Lemon Vinaigrette (see recipe below)
Lemon Vinaigrette
- 1/2 cup lemon juice (fresh squeezed from about 2 lemons* or bottled lemon juice)
- 1/2 cup vinegar (I used white-wine vinegar)
- 4 tsp sugar
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 2 cups olive oil (the extra virgin light tasting is best for this recipe)
Mix first 5 ingredients in a small bowl or jar thoroughly until sugar and salt have dissolved. Add olive oil and stir until combined. Refrigerate for up to 2 weeks in airtight container.
Thaw frozen corn kernels. Pat corn dry. Toss together in a bowl, corn, bell peppers, coriander, (basil if you want to try a little something extra...see note above) and vinaigrette. Add salt and pepper to taste.
Salad
Thursday Recipes
Notes for Thursday: none
- We are going to make 2 8x8 pans of lasagna so you can freeze one. Trying to describe how to divide everything doesn't seem very clear here, but hopefully you will all get the point. Just divide everything in half and then assemble two separate pans of lasagna according to the instructions.
Easy Lasagna
- Easy sauce (recipe below), divided in half
- 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
Salad
Garlic Bread
- 1 loaf ciabatta* or Italian bread
- 1 stick butter, softened
- 4 cloves garlic, crushed or minced
Slice bread in half length-wise. Mix butter and garlic well. Spread each half with half of the garlic butter mixture and place halves together on baking sheet. Bake at 350° until bread is crusty and butter mixture is bubbly.
Friday Recipes
Notes for Friday:
- 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.
Steamed Asparagus (fresh* or frozen)
Rice Pilaf
* Indicates that of the options listed, this item is the one on the grocery list.