You are here: Home / Weekly Menu / Archive / Jan. 28 - Feb. 1, 2008
Just a quick note to let you know that if you have been wanting to try either the Premium Weekly Menu or the Food Ministry Menu (for Angel Food MInistries™ food boxes) but wanted to see them first, now you can. The sample Food Ministry Menu is from the February food boxes, so if you have some of the items left from that box you might even be able to use a recipe or two. The sample Premium Weekly Menu is one of the regular menus that gives a good representation of how our menus use the Secrets of a Busy Cook to save time and money.
Download a sample Premium Weekly Menu
Download a sample Food Ministry Menu (for Angel Food Ministries™ food boxes)
Enjoy!
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Monday
- Breaded Pork Chops
- Zucchini Herb Casserole
- Apple Turnovers
Tuesday
- Baked Ranch Chicken
- Creamed Corn
- Spinach Salad
Wednesday
- Roast Beef with Potatoes and Carrots
- Fruit Cocktail
- Dinner Rolls
Thursday
- Swedish Meatballs
- Egg Noodles
- Green Beans
- Banana Pudding
Friday
- Spaghetti Pie
- Spinach Salad
- Italian Bread
This week's Grocery List can be downloaded here:
Grocery List for Jan. 28 - Feb. 1 , 2008 - PDF
Grocery List for Jan. 28 - Feb. 1 , 2008 - TXT (for PDAs or text editing)
Shopping List Software format (download shopping list free Windows software)
Would you like the nutrition data, point values, and meal makeovers for the current menu?
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Monday Recipes
Notes for Monday:
- Since everything uses the oven tonight, be sure to plan ahead. You can put the Zucchini Casserole in the oven with the pork chops for the last 20-25 minutes of the pork chop time and while dinner is baking you can prepare the apple turnovers. As you are sitting down to eat, turn the oven up to 400°F and pop the turnovers in the oven while you eat (be sure to set a timer!). You will have a nice warm dessert waiting for you after dinner.
Breaded Pork Chops
- 6 pork chops, trimmed of fat
- bread crumbs
- 2 eggs
- oil for browning
Tenderize pork chops with a metal pounder. Beat eggs in a bowl. Put bread crumbs in a container large enough to fit one pork chop in it at a time. Dip each pork chop in the bread crumbs, then the egg, then back into the bread crumbs. Line a 9x13 pan with heavy duty foil and preheat oven to 350°F.
Heat oil in a fry pan. Brown the breaded pork chops lightly on each side. Place chops in the foil lined pan and bake covered at 350°F for 1 hour, turning halfway through.
Zucchini Herb Casserole
- 1/3 cup uncooked long grain white rice
- 2/3 cup water
- 2 tablespoons vegetable oil
- 1 1/2 pounds zucchini, cubed
- 1 cup sliced green onions
- 1 clove garlic, minced
- 1 1/4 teaspoons garlic salt
- 1/2 teaspoon basil
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon dried oregano
- 1 1/2 cups seeded, chopped tomatoes
- 2 cups shredded sharp cheddar cheese, divided
Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender.
Preheat oven to 350°F (175°C). Lightly grease a shallow 1 1/2 quart casserole dish. Heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika, and oregano. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese. Bake uncovered 20 minutes, or until cheese is melted and bubbly.
Apple Turnovers
- 1 medium tart apple, peeled and chopped (I like Granny Smith)
- 1/2 cup applesauce
- 3/4 tsp ground cinnamon, divided
- 1 tube refrigerated biscuits
- 1 tbsp butter/margarine, melted
- 2 tbsp sugar
- vanilla ice cream
Heat oven to 400°F. Combine apple, applesauce, and 1/4 tsp cinnamon in a bowl. Separate biscuits and roll out each into a 6-inch circle. Place biscuits onto greased baking sheet. Place a heaping teaspoonful of apple mixture in the center of each biscuit. Fold biscuit in half and pinch the edges to seal. Brush tops of each biscuit with melted butter. Combine sugar and the rest of the cinnamon; sprinkle over the tops. Bake for 8-10 minutes or until edges are golden brown. Serve warm with vanilla ice cream.
Tuesday Recipes
Notes for Tuesday:
- I like using Ranch Dressing mix as a seasoning in a lot of things so I buy it in bulk and keep it in the pantry for when I need it. It is much cheaper than buying packs. You can generally find it in bulk at farmer's market type places or stores that carry bulk items. (I buy it at Sharp Shopper.)
- Today's creamed corn is not the sweet yellow kind that you get in a can, it is a southern-style white creamed corn that is delicious.
- Make a large salad tonight and save half for Friday night. Add croutons, bacon bits, sunflower seeds, any other "crunchies" and salad dressing just before serving each night.
Baked Ranch Chicken
- 2 lbs. chicken pieces, your choice
- 2 pkg. Hidden Valley Ranch dressing mix
Empty Ranch dressing envelopes into a bowl and mix well. You may add bread crumbs to the dressing if you would like more of a coating to your chicken. After rinsing and drying chicken, dredge chicken pieces in the dressing mix. Spray a baking dish with non-stick spray and place coated chicken in it. Bake 45 minutes at 325°F or until done.
Creamed Corn* (or canned creamed corn)
- 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.
Spinach Salad
- Bag baby spinach greens
- sliced mushrooms
- sunflower seeds
- raisins
- croutons
- salad dressing
Wash spinach and place in salad bowl. Top with remaining items and serve with salad dressing of your choice.
Wednesday Recipes
Notes for Wednesday:
- As you have probably figured out, I am not a bread baker. I have tried many times to use my bread machine but it never comes out very well. Nothing I make could ever compare to my Grandma’s homemade bread and so I no longer even try! I can make quick breads and may try to start adding more of those into the menus, but often I just use frozen rolls or breads from the store. With that said, I welcome you to use your own bread and roll recipes when I put bread on the menu. It’s not even worth it for me to “test” bread recipes because it just stresses me out! Also, feel free to share your bread recipes and bread making tips on our M4M Yahoo Group. Those of us that are “bread challenged” will appreciate it!
Roast Beef with Potatoes and Carrots
- 3-4 lb. roast, cut of your choice
- 3 carrots, sliced
- 1 lb. small red potatoes, quartered
- pepper
- Adobo seasoning
Trim fat from roast. Sprinkle with Adobo seasoning and pepper. Place meat in slow cooker. If your slow cooker has the ability to cook on the stovetop in the slow cooker pan, you can sear the meat on each side before putting it in the slow cooker. Put slow cooker on low (or auto if you can cook it on high for 2 hours and have it switch to low after 2 hours) and add vegetables. Cook 8 hours.
Fruit Cocktail
Dinner Rolls
Thursday Recipes
Notes for Thursday:
- Tonight we are using the meatballs that we froze last week. If you didn't freeze the meatballs, make some using this recipe. Be sure to add ground beef to your grocery list if you need to make the meatballs. Feel free to make extras to freeze.
- The banana pudding is a good way to use overripe bananas, but ripe ones are delicious too. You can make the dish early and refrigerate until ready to serve. It only takes about 15-20 minutes to make.
Swedish Meatballs
- 1 (12 oz.) bag of egg noodles
- meatballs (from freezer)
- vegetable oil for frying
- 2 tbsp. butter
- 2 tbsp. flour
- 1 c. beef broth
- 1/2 tsp. salt
- Dash cayenne pepper
- 1/2 tsp. Worcestershire sauce
- 1 c. (1/2 pt.) dairy sour cream, room temperature
Start noodles cooking according to package directions. If using cooked meatballs, reheat in oil for a few minutes or fry uncooked meatballs until done. Drain on paper towels. Combine remaining ingredients for sour cream sauce. Fold meatballs into sour cream sauce. Drain noodles when cooked and serve meatballs on cooked noodles.
Green Beans
- 32 oz. can green beans
- 1/2 stick butter
- salt and pepper to taste
Combine beans with juices and butter in a pan or small slow cooker and cook on low for 3-4 hours. Before serving, salt to taste. If liquid cooks down, add water during cooking process.
Easy Banana Pudding
- 4 bananas
- Vanilla wafers
- 1 oz. box instant banana pudding
- 2 cups milk
- 2 egg whites (carefully separate to make sure no yolk gets in them)
- 2 Tbsp. sugar
- 1/2 tsp. vanilla extract
Prepare banana pudding with 2 cups of milk according to instructions. Refrigerate. Spray a pie plate or 8"x 8" casserole dish with non-stick cooking spray. Line the bottom and sides with vanilla wafers. Slice bananas over the vanilla wafers. Remove pudding from refrigerator and spoon over bananas.
Beat egg whites, sugar, and vanilla at medium speed until stiff peaks form. Spoon on top of pudding, swirling to make peaks. Brown pie at 300°F until meringue is light brown. Cool and refrigerate.
Friday Recipes
Notes for Friday: none
Spaghetti Pie
- 6 oz. spaghetti, cooked and still warm
- 2 tbsp. butter
- 1 well beaten egg
- 1/3 c. grated Parmesan cheese
- 1 c. cottage cheese
- 1 c. Mozzarella cheese, shredded
- 1 (28 oz.) jar spaghetti sauce
Combine hot cooked spaghetti with butter until butter is melted. Add egg and Parmesan cheese. Place in pie dish and form a "crust" with a well in the center. Spread cottage cheese over spaghetti in pie dish. Cover with spaghetti sauce and sprinkle with mozzarella cheese. Bake 30 minutes at 350°F or until bubbly. Cut into slices and serve.
Spinach Salad
Italian Bread
* Indicates that of the options listed, this item is the one on the grocery list.
