You are here:  Home / Weekly Menu / Archive / Nov. 12-16, 2007

Monday

• Stuffed Shells
• Green Beans
• Italian Bread

Tuesday

• Taco Mac Salad
• Vanilla Yogurt with Sliced Pineapple

Wednesday

• Chinese Cashew Chicken
• Rice
• Mandarin Pineapple Salad

Thursday

• Sloppy Joes
• Tater Tots
• Peas and Carrots

Friday

• Chicken, Mushroom, and Wild Rice Soup
• Crusty Bread
• Jello Parfait

 

Monday Recipes

Notes for Monday:

1. Today we are going to make a large pot of spaghetti sauce. Although I like meat sauce, this time we are going to make marinara because we will be saving some for Baked Ziti next week. Start your marinara sauce late in the morning in your slow cooker and let it simmer all afternoon. After preparing your sauce,cool and freeze in 2 cup portions, all but what is needed for the shells.

  Marinara Sauce

 

• 1 (28 ounce) jar spaghetti sauce
• 1 (14.5 ounce) can peeled and diced tomatoes
• 1 (14.5 ounce) can stewed tomatoes
• 1 (6 ounce) can tomato paste
• 1 onion
• 2-3 cloves minced garlic
• 1 tsp. dried thyme
• 1 bay leaf
• 1 tsp. oregano
• 1 tsp. basil

Combine all ingredients and simmer in a slow cooker for 4-5 hours on low.

 

  Stuffed Shells

• 1/2 box of jumbo shells or manicotti
• Marinara sauce
• 3 c. Ricotta cheese (easy to make from milk if you are interested)
• 1/2 c. Parmesan cheese
• 1 egg
• 2 tbsp Parsley
• 1 tsp salt
• 1/2 tsp pepper
• 16 oz. Shredded Mozzarella cheese

Cook shells according to package directions. Mix ricotta cheese, Parmesan cheese, egg, salt, and pepper. Stuff shells or manicotti with cheese mixture and place in a 13" x 9" baking dish coated with non-stick spray. Spoon marinara sauce over each shell and sprinkle with mozzarella cheese. Bake for 20-30 minutes at 350°F.

 

  Green Beans, canned, fresh, or frozen*

Cook fresh, canned, or frozen green beans. When cooking canned or fresh green beans, cook for several hours on low with a generous amount of butter for home style country beans. You do not need to use ham to get good flavor with this method.

 

  Italian Bread

Use your favorite type of bread, either homemade or from the grocer. If you wish, you may serve it with a small dish of olive oil sprinkled with Italian herbs and Parmesan cheese for dipping.

 

Tuesday Recipes

Notes for Tuesday:

1. Tonight we will be using taco seasoned ground beef from the freezer. If you do not have taco seasoned meat in your freezer, be sure to add extra ground beef and taco seasoning to your grocery list. Brown your ground beef and follow seasoning packet directions.
   
   
2. This recipe is basically a salad with fixings of your choice. If you want to add the onions and green peppers, this would be a good time to buy in bulk, chop and replenish your freezer. I've added extra to your shopping list.
   

 Taco Mac Salad

• 1 box (8 oz.) tri-color spiral macaroni
• 1 lb. taco seasoned ground beef (from freezer)
• 1/2 cup green peppers, chopped
• 1/2 cup onions, chopped
• 1 cup cheese - cheddar, shredded
• 1 carton cherry tomatoes
• 1/2 head lettuce, shredded
• salt
• pepper
• 1/2 cup french dressing
• 1 package nacho doritos

Cook macaroni as directed. Drain. Rinse with cold water. Drain again. In a large bowl mix macaroni, green pepper, onion, cheese, tomatoes, lettuce, & seasonings. Chill. Just before serving, stir in warm seasoned ground beef, french dressing and chips. Toss lightly.

 

Vanilla Yogurt with Sliced Pineapple

 

 

Wednesday Recipes

Notes for Wednesday:

1. If you don't have chicken in the freezer for Friday's soup, go ahead and cook extra chicken (not marinated) tonight while you are cooking tonight's meal by baking it in the oven at 350°F for 20 - 25 minutes or until no longer pink. After your extra chicken has cooked and cooled, shred or cube and store in the refrigerator for Friday. Make sure to add extra chicken to your grocery list if needed.
   
   
2. Prepare the marinade in the morning so the chicken can marinate all day. If you also chop the red pepper and store it until afternoon it will be a quick preparation before dinner.
   
   
3. Start your rice about 30 minutes before you want to eat.
   
   
4. Ginger is a root that is found in the produce department. Ask the produce employee for help if you can't find it.
   
   

  Chinese Chicken with Cashews

• 1/2 lb. boneless, skinless chicken breast (raw), cut into 1/2" pieces
• 2 tsp. sesame oil
• 1 medium red bell pepper, sliced
• 1 tsp. cornstarch
• salt and pepper to taste
• 1/4 cup cashews
• 2 green onions, sliced
• Calrose rice, prepared

Marinade:

• 1/2 cup soy sauce
• 1/2 cup rice vinegar
• 1/2 cup cooking sherry
• 4 Tbsp. chopped fresh ginger
• 6 medium garlic cloves

Mix together marinade ingredients. Pour half of marinade over raw chicken in a plastic container with a lid. Cover and refrigerate until ready to use. Reserve other half of marinade for later.

Heat oil in a wok or skillet on high. When hot, add chicken. Use a slotted spoon to avoid adding the marinade to the hot oil. Be sure to add the garlic and ginger from the marinade, then dispose of the leftover marinade from the chicken. Stir fry until done and remove. Add the red bell pepper slices and stir fry for 2 minutes.

Add the cornstarch to the other half of the marinade. Add this and the chicken to the peppers in the skillet and stir fry for 2 more minutes. Remove from heat, season with salt and pepper, and garnish with scallions (green onions) and cashews. Serve over rice.

 

 

  Mandarin Pineapple Salad

• 1 15 oz. can Mandarin Oranges
• 1 20 oz. can Pineapple Tidbits

Drain fruit in both cans and gently toss together. Serve.

 

 

 

 

Thursday Recipes

Notes for Thursday:

1. This is an easy recipe to double so we will plan on doubling for Sloppy Joes Pizza next Monday. The grocery list reflects the doubled amounts,

 

   Sloppy Joes

• 1 Lb lean ground beef  
• 1/4 Cup onion, Chopped 
• 1/4 Cup green bell pepper, Chopped
• 1/2 Tsp garlic powder   
• 1 Tsp prepared yellow mustard 
• 3/4 Cup ketchup
• 3 Tsp brown sugar
• salt and pepper to taste
• 4-6 Hamburger buns

                  

Brown the ground beef, onion, and green pepper over medium heat; drain off liquids. Stir in the next 4 ingredients and mix thoroughly. Reduce heat, and simmer for 25-30 minutes. Season with salt and pepper. Be sure to double this recipe and save half for Monday's pizza. Serve over hamburger buns.

 

Tater Tots

Peas and Carrots

 

Friday Recipes

Notes for Friday:

1. Prepare the Jell-O Parfait in the morning to allow time to chill.
   
   

 Chicken and Wild Rice Soup with Mushrooms

• 2 cups shredded chicken
• 2 cans chicken broth or 4 cups homemade broth*
• 1 onion, chopped & sauteed (from freezer)
• 1/2 cup wild rice blend
• 8 oz. sliced mushrooms
• 2 Tbsp. butter
• 2 cans cream of mushroom soup
• 1 cup milk
• 1/4 cup cooking sherry (optional)
• Adobo seasoning
• 4 tbsp. flour

Combine first 4 ingredients in slow cooker on high. Saute mushrooms in butter until tender. Add to slow cooker. Once soup is hot, add cream of mushroom soup, stirring until well blended. Season to taste with Adobo. Cook on high for 4 hours or low for 6-8 hours. One hour before serving, mix flour with 1/3 cup hot water until dissolved and add to soup to thicken. 30 minutes before serving, add milk and sherry

 

Crusty Bread

Jell-O Parfait

• 1 sm. pkg. Jell-O (strawberry-banana)
• 1 c. sour cream
• 1 (8 oz.) container Cool Whip
• 1 tsp. vanilla
• Fresh strawberries* or other available berries
• 2 Bananas, sliced

Mix the Jell-O packet with the sour cream. Add vanilla and mix well. Fold in Cool Whip. Layer fruit and Jell-O mixture in parfait glasses. Chill. Serve cold.

 

 

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

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