You are here: Home / Weekly Menu / Archive / January 14-18, 2008
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Monday
- Michele's Signature Salmon
- Garlic Mashed Potatoes
- English Peas with Butter
Tuesday
- Chicken with Mustard Cream Sauce
- Quick Stovetop Vegetables
- Salad
- Dinner Rolls
Wednesday
- Chipped Beef and Gravy
- Buttermilk Biscuits
- Scrambled Eggs
- Sliced Oranges
Thursday
- Fried Rice
- Egg Drop Soup
- Fortune Cookies
Friday
- Margherita Pizza
- Salad
- Cottage Cheese with Pineapple
This week's Grocery List can be downloaded here:
Grocery List for January 14-18 , 2008 - PDF
Grocery List for January 14-18 , 2008 - TXT (for PDAs or text editing)
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Monday Recipes
Notes for Monday: none
Michele's Signature Salmon
- 4 (6 oz) salmon fillets (about 1 inch thick)
- ¼ cup soy sauce
- 2 tsp. minced garlic
- ½ cup sliced almonds
- ½ med. red onion, thinly sliced
- 10-12 cherry tomatoes, cut in half
Place salmon skin side down in shallow roasting pan. Top with Soy sauce, garlic, almonds, onion and tomatoes Cover fish with a foil tent. Bake at 350° F for 30 - 40 minutes.
Alternate ingredients: Substitute Spanish or Vidalia onions for Red onions, or top with parsley or Italian seasonings. Substitute any citrus fruit for tomatoes: oranges, pineapple, lemons or limes (even mango or papaya).
Garlic Mashed Potatoes
- 6 potatoes
- 4 Tbsp. butter
- 1 cup sour cream
- 3 oz. cream cheese
- milk
- Garlic Salt or Adobo seasoning to taste
Peel potatoes and quarter. Boil in enough water to cover potatoes until potatoes are tender. Drain. Mix all ingredients except milk and mash with a potato masher or large fork. Add enough milk to make potatoes creamy. If you like very creamy mashed potatoes you can use a mixer to get a good whipped consistency. If you like lumpy potatoes, I recommend using a fork or potato masher to maintain a more solid consistency. If you want a healthier version, omit sour cream and cheese, mix with skim milk and add butter buds for flavor.
English Peas with Butter
Tuesday Recipes
Notes for Tuesday:
- Today's recipe can be doubled or if your children are not into chicken with sauce, just bake or pan-fry a couple of extra pieces of chicken for them. I have put 2 lbs. of chicken on the grocery list so you will have enough for everyone.
- I have a link to substitutions for wine in cooking. If you would like to use real wine but don't drink it, I suggest buying the small individual bottles that are available in 4 packs. You can keep them for cooking and they won't go bad like a large bottle will once it is opened.
- 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.
Chicken in Mustard Cream Sauce
- 4 boned, skinned chicken breast halves
- 1/8 tsp. pepper
- 1 Tbsp. Dijon mustard
- 2 Tbsp. olive oil
Mustard Cream Sauce
- 1/4 cup whipping cream
- 1/4 cup dry white wine (substitutions)
- 2 additional tsp. Dijon mustard
Flatten chicken by placing between 2 pieces of plastic wrap and pounding with a rolling pin or the side of a meat mallet. Sprinkle chicken with pepper and spread 1 Tbsp. dijon on one side of the chicken pieces. Pan-fry in olive oil, turning often, for about 10 minutes, or until cooked through. Remove from pan and keep warm.
Combine sauce ingredients in pan and bring to a boil, stirring constantly. Cook until thickened and spoon over chicken before serving.
Quick Stovetop Vegetables
- 1 can cut corn, drained
- 2 cans diced tomatoes and green chiles (you may want to just use diced tomatoes for kids)
- 1 can black beans
- 1 10 oz. pkg. frozen okra (not breaded)
- Adobo or garlic salt to taste
- pepper to taste
- 1 cup shredded cheddar cheese
Combine all ingredients except cheese and heat in a saucepan until bubbly. Serve topped with shredded cheese
Salad
Dinner Rolls
Wednesday Recipes
Notes for Wednesday: none
Chipped Beef Gravy over Buttermilk Biscuits
- 1 small jar Armour dried beef
- 4 tbsp. butter
- 4 tbsp. flour
- 4 cups milk
- 2 tsp. beef bouillon granules
- dash hot sauce
Open the jar of dried beef with a bottle opener. Soak the beef in a bowl of water to lessen the saltiness. Drain. Tear or cut the beef into bite-sized pieces and set aside. In a large skillet (enough to hold 5-6 cups), melt butter. Stir in flour over medium heat and continue to cook, stirring constantly, for 1 minute. Slowly add milk, a little at a time, stirring constantly. A whisk works best for keeping lumps out of the gravy. When all milk is added, add beef bouillon and hot sauce. Simmer over med. low heat, stirring frequently, until adequately thick to pour over biscuits. Add meat and heat through. Serve over buttermilk biscuits.
Buttermilk Biscuits
- 4 cups self-rising flour
- 1/2 cup butter
- 1-1/2 cups buttermilk
Combine flour and butter, cutting with a fork. Stir in buttermilk. Add more flour if too wet, more buttermilk if too dry. When dough is rolling consistency, knead a few times and turn out onto a floured surface. Roll out and cut with a biscuit cutter or upside down glass. Bake half of the biscuits on cookie sheet at 475°F until brown. Place the other half of the biscuits on a cookie sheet or other flat pan and put in the freezer until frozen. Before going to bed or early the next morning, bag the biscuits in a dated freezer bag for later use. If cooking thawed biscuits, follow normal cooking instructions. To cook frozen biscuits, extend cooking time. Serve hot biscuits with butter and jelly.
Scrambled Eggs
Sliced Oranges
Thursday Recipes
Notes for Thursday:
- This is an authentic Japanese fried rice recipe and is delicious. Mary Ann took cooking lessons when she lived in Japan and this is one of the recipes she learned. Calrose rice is not the same as white rice. Look for it with the white rice in your grocery store.
- You may not have heard of tamari. It is a premium soy sauce that has the wonderful rich flavor of soy sauce but does not taste as salty. It can be quite expensive at health food stores, but the Food Lion in my area carries it for $.99/bottle. It is definitely worth trying; it is all we use except for marinades that require large quantities of soy sauce.
- Cook your rice at least an hour before you plan to start your fried rice. It works better if it is still slightly warm when you fry it.
Fried Rice
- Calrose rice, cooked (about 2-3 cups)
- 1 egg
- 1 onion, chopped
- frozen peas and carrots, thawed
- corn if you like it
- meat (optional)
- soy sauce or tamari
Cook calrose rice according to directions. Heat some oil in wok or deep fry pan (I use about a tablespoon) and scramble one egg in it. Remove egg and add some more oil (I add about 3 tbsp) to the pan, heating. Add chopped onion, some thawed peas & carrots (and corn if you like), and anything else you like in your rice. We sometimes add leftover chicken or canned baby shrimp. When the onions are tender, add the rice and add soy sauce to taste and stir with a big flat wooden spoon or large cooking chopsticks, if you have them (mine are about 18" long). Add the cooked egg near the end of cooking time and stir well. When the rice is heated through and a bit crispy, it is ready to serve.
Egg Drop Soup
- 3 cups chicken broth
- 1 green onion with top
- 1 t salt
- dash of pepper
- 2 eggs slightly beaten
Heat chicken broth, salt and pepper to boiling in saucepan. Stir green onions into eggs. Pour egg mixture slowly into boiling broth, stirring constantly with fork to form shreds of egg.
Fortune Cookies
Friday Recipes
Notes for Friday:
- Margherita Pizza was first created for Queen Margherita of Italy in 1889 by Raffaele Esposito and is made so that it reflects the colors of the Italian flag.
- I recommend periodically 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.
- If you are using a bread machine to make dough, time it so that it is ready just before you want to cook the pizza. If you are using a frozen pizza dough, be sure to allow enough time for it to thaw. I like to thaw it for several hours in the refrigerator.
Margherita Pizza
- Prepared pizza crust
- 28 oz. spaghetti sauce
- 2 cups mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, shredded
- 2-3 small tomatoes, thinly sliced
- 1/4 cup pesto or chopped fresh basil*
- 1/2 tsp. crushed red pepper
Thinly slice 2-3 small tomatoes and layer them on a baked pizza crust that has been spread with pizza/spaghetti sauce and sprinkled with both cheeses. Drizzle with 1/4 cup pesto (or sprinkle with fresh chopped basil leaves) and sprinkle with 1/2 tsp. crushed red pepper. Bake at 450 degrees for 12 minutes.
Leftover Salad
Cottage Cheese w/Pineapple
* Indicates that of the options listed, this item is the one on the grocery list.