You are here:  Home / Weekly Menu / Archive / December 24-28, 2007

Monday

• Chili Mac
• Cornbread

Tuesday

• Christmas Dinner

Wednesday

• Leftovers

Thursday

• Chicken Pesto
• Glazed Carrots
• Apple Slices

Friday

• Beans and Franks
• French Fries
• Buttered Peas

 

Monday Recipes

Notes for Monday:

1. We are going for simple tonight since we have a big cooking day tomorrow. If you are following the Christmas Dinner Menu for tomorrow, check it now to see if there is anything else you can prepare today.
   
   
2. You can use this chili recipe, or if you prefer, use your favorite recipe.
   
   
   

Chili Mac

• 1 lb. browned ground beef (from freezer)
• 1- 28 oz. can crushed tomatoes
• 1 onion, chopped and sauteed (from freezer)
• 1 red bell pepper, chopped and sauteed
• 2 cloves garlic
• 1 can red kidney beans, drained (you may use cooked dry beans to save money)
• 1 packet chili seasoning
• 1 box elbow macaroni, cooked according to package directions

Combine all ingredients in a stock pot and simmer for 2-3 hours. Serve over cooked elbow macaroni.

 

 

Cornbread

• 1 cup cornmeal
• 1 cup flour
• 1/4 cup sugar
• 3 tsp. baking powder
• 1 tsp. salt
• 1/4 cup olive oil
• 1 cup milk
• 1 egg
• 1 can corn, drained

Preheat oven to 425°F. Put half of the olive oil in a 9x9x2 cast iron skillet and preheat in oven without burning oil. Mix all remaining ingredients in a bowl. Pour batter into preheated cast iron skillet and bake for 20-25 minutes or until done.

Tuesday Recipes

Christmas Dinner

Wednesday Recipes

Leftovers

 

 

 

Thursday Recipes

Notes for Thursday:

1. Take advantage of your freezer chicken tonight to make this quick meal. If you don't have cooked chicken in your freezer, be sure to add chicken to your grocery list.
   
   
2. The pesto sauce mix I use is Knorr Pesto. To make this you would stir the dry mix into oil and water and heat. A jar of prepared pesto sauce or frozen pesto sauce would also work well in this recipe. I actually use double the amount of pasta listed here for the same amount of pesto sauce due to my kids' taste buds. We also like to sprinkle pecan pieces or pine nuts over the dish for added flavor, which I didn't add to the shopping list. Just add if you so choose.
   
   

  Chicken Pesto

• 1 pkg. (8 oz.) Angel Hair Pasta
• 1 pkg. Pesto Sauce mix* or 1 jar prepared pesto sauce
• 1 tsp. olive oil
• cooked, cubed chicken from freezer
• 1 tbsp. basil
• grated parmesan cheese

Prepare pasta according to directions. Prepare pesto sauce mix according to directions. In frying pan, place thawed chicken in heated oil and sprinkle basil over chicken until reheated. Mix pasta, chicken and pesto together. Sprinkle grated parmesan cheese over mixture and serve.

 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.

Apple Slices

 

 

Friday Recipes

Notes for Friday: none

 Beans and Franks

• 2- 28 oz. cans pork and beans
• ketchup to taste
• 1 tsp. mustard
• 3-4 hot dogs, sliced into bite size pieces

Combine all ingredients in a saucepan and heat until bubbly.

 

 

French Fries

Buttered Peas

 

 

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

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