You are here:  Home / Weekly Menu / Archive / December 17-21, 2007

Monday

• Beef Stroganoff
• Egg Noodles
• Sugar Snap Peas

Tuesday

• Mexican Black Bean Lasagna
• Mexicorn
• Honey Nut Peaches

Wednesday

• Crunchy Oven Fried Chicken
• Salad
• Creamed Corn

Thursday

• Poppy Seed Chicken
• Green Beans
• Fresh Oranges or Clementines

Friday

• Cheesy Broccoli Soup
• Salad
• Crusty Bread
• Fruit Cocktail

 

Monday Recipes

Notes for Monday:

1. I like my stroganoff with cooked rice, but many people prefer buttered noodles. The grocery list calls for buttered noodles since we will be having rice in the Poppy Seed Chicken later in the week, but feel free to have rice tonight, too if you prefer.

 

Beef Stroganoff

• 1 lb beef Chuck or Roast
• 2 tbsp butter or margarine) 
• 1 tbsp salad oil 
• 4 oz. mushrooms, sliced
• 1/4 cup onion, finely chopped   
• 1/2 tsp salt            
• 1/2 tsp worcestershire sauce
• 1/2 tsp paprika
• 1/2 tsp pepper
• 1/2 cup sour cream
• chopped parsley (garnish)
• 4 cups egg noodles* (or rice), cooked

Discard bone and fat from meat and cut into thin, bite-size strips. Heat ½ of the butter with the oil in frying pan over medium-high heat. Add mushrooms and onion and cook, stirring until golden.  Lift out and set aside. Add remaining ½ of the butter to pan. Add beef strips and cook over high heat, turning meat and shaking pan, just until browned. Remove pan from heat, stir in reserved mushroom-onion mixture, salt, Worcestershire, paprika, pepper and sour cream. Return pan to low heat and cook, stirring constantly, just until sauce is heated through, do not boil. Sprinkle with parsley. Serve over noodles or rice.

Buttered Noodles

 

Sugar Snap Peas

• 1-2 small packages fresh sugar snap peas
• 1 tbsp butter
• 1 tsp sugar

Wash pea pods. Drain and dry on a paper towel. Melt butter in a fry pan and add sugar snap peas. Toss well and sprinkle with sugar. Heat on medium heat until peas are tender but crisp. Serve hot.

 

 

Tuesday Recipes

Notes for Tuesday:

1. This "lasagna" recipe is meatless and the grocery list will reflect the vegetarian dish. You can, however, add some taco seasoned ground beef if you have "meat eaters" in your crew.
   
   
2. Although the peaches are absolutely delicious with honey and nuts, you may want to serve plain sliced peaches for the younger children.
   
   
   

Mexican Black Bean "Lasagna"

• 2 cups frozen whole kernel corn, thawed
• 1/3 cup sliced green onions
• 2 tsp ground cumin
• 2 tsp oregano
• 1 can black beans (15 oz.)
• 1 can diced tomatoes with basil, garlic and oregano (14.5 oz.)
• 1 can chopped green chiles
• 4-6 flour tortillas
• 2 cups four cheese Mexican blend cheese

Preheat oven to 400°F. Combine the first seven ingredients in a bowl and mix well. Coat an 11 x 7 in. baking dish with cooking spray. Place a layer of tortillas in the bottom of the dish. Spoon half of the corn and tomato mixture over the tortillas. Top with one cup of cheese. Repeat the layers.
Bake for 15 minutes.

Mexican Corn

 Honey Nut Peaches

• 3 small peaches, pitted and sliced
• 3 T. chopped pecans* or walnuts
• 3 tsp. honey

Preheat broiler (toaster oven is fine). Lay peach slices on broiling pan and drizzle with honey. Sprinkle with nuts and broil for 5 minutes. Serve warm.

 

 

Wednesday Recipes

Notes for Wednesday:

1. The leftovers from tonight's chicken will be used in the Poppy Seed Chicken on Thursday so store your leftovers in an airtight container in the refrigerator until then. If you end up not having any leftovers tonight, use cooked, cubed chicken from your freezer.
   
   
2. Make a large salad tonight and save half for Friday night. Add croutons, bacon bits, sunflower seeds, and any other "crunchies" just before serving each night.
   
   
3. If you would rather use canned cream-style corn tonight, make sure to update your grocery list to accomadate this change.
   
   
   
   

 Crunchy Oven-Fried Chicken

• 1/4 Cup butter/margarine   
• 1 cup Cornflake Crumbs   
• 1 tsp Paprika    
• 1/4 tsp Salt            
• 1/4 tsp Pepper                         
• 1 Chicken (3 Lb Fryer), cut up                                              
• 1/4 cup butter/margarine, melted

                                                   

Heat oven to 425°F. Heat margarine in rectangular pan 13 x 9 x 2 inches, in oven until melted. Mix cornflake crumbs, paprika, salt and pepper. 4. Dip chicken into ¼ cup melted margarine. Coat chicken with cornflake mixture. Place chicken, skin sides down, in pan. Bake uncovered 30 minutes. Turn chicken and bake about 30 minutes longer or until juices run clear.

 

 

 

Salad

 

 

 

Creamed Corn (or canned creamed corn) 

 

• 1 - 12 Oz bag frozen white shoepeg corn   
• 1/4 cup butter 
• 1/4 cup water
• 1 tsp sugar       
• 1/2 cup milk                                     
• 2 tsp cornstarch   
• 1/2 tsp salt          
• 1/2 tsp pepper

Thaw corn. Melt butter and in a blender, combine corn, butter, water, and sugar. Blend until creamy with bits of corn left in the mix. In a frypan over medium heat, mix milk, cornstarch, salt, and pepper, stirring constantly with a whisk to get rid of  any lumps. Add corn mixture and heat, stirring occasionally, until thick and bubbly.

 

 

Thursday Recipes

Notes for Thursday:

1. If you did not have any leftover chicken from last night, use chopped, cubed chicken from your freezer.

 

   Poppy Seed Chicken Casserole

• 2 cups cooked chicken (from Wednesday)
• 2 cans cream of chicken soup
• 1/2 cup sour cream
• 1 sleeve round buttery crackers
• 1 Tbsp. poppy seed

Topping

• 1 sleeve round buttery crackers
• 2 Tbsp. butter, melted
• poppy seed for garnish

Combine chicken, soups, sour cream, 1 sleeve crackers, and 1 Tbsp. poppy seed in a large bowl. Mix well and transfer to a greased casserole dish. Mix together remaining crackers and melted butter and sprinkle on top. Garnish with poppy seed. Bake at 325° for 25 minutes.

 

  Green Beans

• 1 pkg. frozen green beans
• 1 tbsp butter
• salt and pepper to taste

Cook green beans according to package directions. Drain. Add butter, salt and pepper to taste.

Fresh Oranges or Clementines

 

 

 

Friday Recipes

Notes for Friday:

1. You may adjust the amount of cheese in this soup. If your family prefers it less cheesy, use 8 or 12 oz. of Velveeta. You may also add cooked chicken if you would like.
   
   
2. Using the leftover salad from Wednesday night, add croutons, bacon bits, sunflower seeds, and any other "crunchies" just before serving.

 

  Cheesy Broccoli Soup

• 2 Tbsp. butter
• 1/4 cup chopped onion (from freezer)
• 2 Tbsp. flour
• 2 1/2 cups milk
• 1 lb. Velveeta prepared cheese product, chopped into 1-1/2" cubes for easier melting
• 1 pkg. (10-16* oz., depending on how much broccoli you want in the soup) frozen broccoli, thawed and drained
• 1/8 tsp. pepper
• 1 tsp. marjoram
• 1/4 tsp. Adobo

Melt oil over medium heat in a large saucepan (6 qt. is good) on stovetop. Add onion and saute until tender. Add flour, stirring constantly for 1 minute over medium heat.

Add milk, stirring constantly. Bring to a gentle boil and reduce heat to medium-low. Simmer 1 minute. Add all remaining ingredients and cook until cheese is melted and soup is heated through.

 

Salad

 

Crusty Bread

 

Fruit Cocktail, canned or fresh*

Combine your favorite fruits, chopped into bite size pieces. The grocery list contains apples, bananas, oranges, and strawberries.

 

 

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

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