You are here: Home / Weekly Menu / Archive / November 19-23, 2007
Monday
- Sloppy Joes Pizza
- Salad
- Fruit Cocktail
Tuesday
- Grilled Cheese Sandwiches
- Tomato Soup
- Apple Slices
Wednesday
- Baked Ziti
- Salad
- Garlic Bread
Thursday
- Thanksgiving Dinner
Friday
- Leftovers
Monday Recipes
Notes for Monday:
- If you did not double the Sloppy Joes Recipe last week for tonight's pizza, you can find the recipe here.
- I generally recommend making a double (or triple) pizza dough recipe in your bread machine or large mixer and freezing the extra dough for an easy lunch or dinner another day. The Urban Homemaker has a double pizza dough recipe that is very good. It has variations for garlic, herbed, or seeded dough.
- 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.
Sloppy Joes Pizza
- 2 cups Sloppy Joe sauce (from last Thursday)
- 3/4 cup frozen corn, thawed
- 1/2 cup sliced green onions
- 1-1/2 cups colby-jack or Mexican blend* cheese
- 1 recipe bread machine pizza dough, prepared and baked until almost done
In a skillet, combine Sloppy Joe sauce, corn, and green onions. Heat through. Spread mixture on top of baked pizza crust and sprinkle with cheese. Bake at 425° for 12 to 15 minutes or until cheese is melted.
Salad
Fruit Cocktail
Tuesday Recipes
Notes for Tuesday:
- 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.
- If your family prefers all meals to include meat, add some sliced deli ham to your grilled cheese for ham and cheese sandwiches.
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.
Tomato Soup - canned* or your favorite recipe
Apple Slices
Wednesday Recipes
Notes for Wednesday:
- This Baked Ziti recipe was shared on the Menus4Moms Yahoo group compliments of group member, Kelli Cole. Thanks, Kelli! I've included some of her notes also.
- If you did not make the Marinara Sauce last week, you will need to add 1 (28 oz.) jar of spaghetti sauce to your grocery list.
- This recipe makes a ton so you can either make it and eat leftovers on Friday or over the weekend when you are tired of turkey or divide into two or three pans and freeze (before baking) all but what you need for tonight. (If you plan to freeze some, cook your noodles just 2 or 3 minutes less than you normally would. Then when you want to use it, just thaw and bake as normal.)
Baked Ziti
- 12 oz. uncooked ziti (or small tube pasta)
- 2-3 cups Marinara Sauce (from last Monday)
- 2 eggs
- 15 oz Ricotta
- 2 1/2 cups Mozzarella, divided
- 1/2 cup Parmesan cheese
Cook pasta according to package directions. In a bowl, combine eggs, ricotta, 1 1/2 cups mozzarella and the parmesan cheeses. Drain pasta and add it to the cheese mixture and stir to coat. Spoon 1/3 of the marinara sauce into a greased 13 x 9 x 2 baking pan then top with 1/2 of the pasta and cheese mixture. Repeat layers ending with sauce on top. Cover and bake at 350°F for 40 minutes. Uncover and sprinkle with remaining cheese and bake 5 more minutes or until melted. Let stand 5 minutes or so before serving.
Leftover 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°F until bread is crusty and butter mixture is bubbly.
Thursday Recipes
Friday Recipes
Enjoy Your Leftovers!
* Indicates that of the options listed, this item is the one on the grocery list.