Weekly Menu Plan

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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!

Monday

• Baked Ravioli
• Italian Bread
• Cottage Cheese with Sliced Pineapple

Tuesday

• Chicken Tetrazzini
• Brussels Sprouts
• Salad

Wednesday

• Crustless Quiche
• Bacon or Sausage
• Apple, Grape and Walnut Salad
• Buttermilk Biscuits

Thursday

• Chicken Cheese Quesadillas
• Black Bean Salad
• Salad
• Sliced Peaches

Friday

• Baked Tilapia
• Broccoli with Cheese
• CousCous

 

 

This week's Grocery List can be downloaded here:

Grocery List for Feb. 4-8 , 2008 - PDF

Grocery List for Feb. 4-8 , 2008 - TXT (for PDAs or text editing)

Shopping List Software format (download shopping list free Windows software)

Printer-friendly version

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Monday Recipes

Notes for Monday:

1. The Italian Bread can be served with olive oil seasoned with pesto, Italian seasoning, or any other seasoning blend you like for dipping.
   
   
   

Baked Ravioli

• 2 Tbsp. olive oil
• 28 oz. can spaghetti sauce, any flavor
• 24 pieces frozen Four Cheese Ravioli
• 1/2 cup grated Romano or Parmesan* cheese
• 2 cups meatballs, chopped (from freezer)
• 5 oz. shredded mozzarella cheese
• sautéed peppers and onions, thawed (from freezer)

Preheat the oven to 400°F. Spread olive oil in an 8"x10" baking pan and spread about 5 oz. of the spaghetti sauce around. Layer with 1/2 of the ravioli, 1/2 of the Romano or Parmesan Cheese, 1/2 of the meatballs and peppers and onions, and 2 oz. of the mozzarella cheese. Repeat layers, saving 1 oz. of mozzarella cheese for the top. Tent the pan with aluminum foil and bake for 1 hour 15 minutes.

 

Italian Bread

 

 

Cottage Cheese with Sliced Pineapple

 

 

Tuesday Recipes

Notes for Tuesday:

1. You will need to toast the almonds yourself. I use my toaster oven and toast them on the broiler pan. Watch carefully so they don't burn.
   
   
2. If you don't have chicken in your freezer make sure to buy enough for tonight and Thursday. Cook it all tonight and you will be ready for the quesadillas on Thursday.
   
   
3. Make a large salad tonight and save the extra for leftovers on Thursday night. Just add your cheese, salad dressing and any "crunchies" each night just before serving.
   
   

 Chicken Tetrazzini

• 8 oz. linguine, cooked
• 2 cups chicken (from freezer)
• 6 Tbsp. butter
• 6 Tbsp. flour
• 1 tsp. salt
• 1/8 tsp. pepper
• 1/2 tsp. celery seed (optional)
• 1 can chicken broth
• 1/4 cup water
• 1 cup heavy cream (may be labeled whipping cream or table cream)
• 8 oz. sliced mushrooms
• 1/4 cup sliced almonds, toasted (I usually add more)
• 1 Tbsp. dried parsley
• 1/3 cup Parmesan cheese
• 3 Tbsp. Sherry (substitution broth if necessary)

In a saucepan, melt butter. Stir in flour until blended then stir constantly over heat for one minute. Add cream gradually, stirring constantly. When smooth, add broth and water. Cook, stirring frequently for 3 minutes until slightly thick. Add mushrooms, almonds, Parmesan cheese, salt, pepper, celery seed, parsley, and sherry. Alternate layers of cooked noodles, chicken, and sauce. Cook at 375°F until it bubbles. Does not freeze well.

 

Brussels Sprouts

• 2 pints fresh Brussels Sprouts* or 1 package frozen Brussels Sprouts
• 1/2 cup chopped onions, sauteed (from freezer)
• 1 Tbsp. flour
• 1 Tbsp. brown sugar
• 1/2 tsp. dry mustard
• 1/2 cup milk
• 1 cup sour cream

Steam sprouts until tender, or cook according to package directions. Combine thawed onions with juices, flour, brown sugar, and mustard in a saucepan, mixing well. Gradually add milk while heating, stirring constantly. Bring mixture to a boil; simmer for 2 minutes. Reduce heat and add sour cream; heat thoroughly. Pour Brussels sprouts into a serving dish and cover with cream sauce.

Adapted from a recipe on a bag of Pictsweet Brussels Sprouts

Salad

 

 

Wednesday Recipes

Notes for Wednesday:

1. Tonight we are having a breakfast night. I love having breakfast for dinner!
   
   
2. You can double the quiche recipe and freeze a batch in a dated freezer bag if you wish.
   
   
3. If you do not have any black beans in your freezer for tomorrow's Black Bean Salad, tonight might be a good night to restock. See this recipe for instructions on preparing beans for your freezer. I have added a bag of dried beans to the grocery list for this purpose.
   
   
4. The biscuit recipe is a very easy one to make. It was on the menu about 3 weeks ago so if you made the extra for your freezer, you are a step ahead. If you did not make any extra for freezing, or if you have never made biscuits, try this one before buying canned biscuits. Do not substitute regular milk for buttermilk; buttermilk is what gives the biscuits their wonderful flavor.
   
   
   
   

  Crustless Quiche

• 5 eggs
• 1/4 cup flour
• 1/2 tsp. salt
• 1/2 tsp. baking powder
• 1/2 stick melted butter
• 1 cup cottage cheese
• 1/2 lb. grated cheddar cheese

Combine all ingredients and pour into a well-greased 9x9 pan. Bake at 400°F for 15 minutes. Reduce to 350°F and cook for 30-40 more minutes.

 

 

Bacon* or Sausage

 

 

 Apple, Grape, and Walnut Salad

• 3 sliced and cored Granny Smith apples
• 1 bunch red grapes, pulled from the stems
• chopped walnuts
• 8 oz. vanilla yogurt
• 3 oz. cream cheese

Combine fruit and nuts and serve with vanilla yogurt mixed with cream cheese (use a mixer for a smooth blend).

 

 

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.

 

Thursday Recipes

Notes for Thursday:

1. Make the black bean salad ahead of time so it can chill.
   
   
   

   Chicken Cheese Quesadillas

• 1-1/2 cups cooked chicken (from freezer)
• 8 whole wheat tortillas
• 2 cups Mexican blend cheese
• 1 can chopped green chiles (opt.)
• olive oil spray
• salsa
• sour cream

Preheat oven to 400°F. Spray one side of 4 tortillas with olive oil spray. Lay the tortillas oiled side down on a cookie sheet (you may need to use two sheets or do two batches). Spread chicken and cheese evenly over tortillas. For extra flavor and heat, add a can of chopped green chiles for those who like spicy food. Top with the remaining 4 tortillas and spray the tops with olive oil spray.

Bake until tortillas are crisp and cheese is melted. Remove from oven and slice into triangles with a pizza cutter. Serve with salsa and sour cream.

 

 

Black Bean Salad

• 1/4 cup red wine vinegar
• 2 Tbsp. olive oil
• 1 tsp. lemon juice
• 1 clove garlic, minced
• 2 tsp. sugar
• 2 cups black beans (from freezer*, thawed & rinsed, or from last night if you prepared beans for the freezer as mentioned in last night's notes, or 1 can, rinsed)
• 1 cup cut corn, drained
• 1 cup chopped red bell pepper
• 2 Tbsp. dried parsley

Combine vinegar, olive oil, lemon juice, garlic, and sugar. Mix well and combine with remaining ingredients. Toss before serving.

Salad

 

 

Sliced Peaches

 

Friday Recipes

Notes for Friday: none

Basil Balsamic Tilapia

• 1/2 c. balsamic vinegar
• 1/4 c. olive oil
• Few drops hot pepper sauce
• 1/4 c. minced fresh basil (or 1/8 c. dried)
• Salt and freshly ground pepper, to taste
• 2 lbs. tilapia

Whisk together the vinegar, oil, and hot pepper sauce. Stir in the basil. Pour over the fish and marinate about 20-30 minutes, turning once. Broil or grill about 4 minutes on each side, depending on thickness of fish.

 

 

 Broccoli

Use fresh or frozen broccoli and cook as you prefer. I steam mine (frozen) in the microwave in a covered, microwave safe dish for about 4-5 minutes.

 

  Cheese Sauce* (or Cheese Whiz)

• 1 tbsp butter
• 1 tbsp flour
• 1 cup milk
• 1- 1 1/2 cups grated cheddar cheese (you may also use Velveeta for this)

Melt butter in a small saucepan. Add flour and stir constantly for 1 minute. Add milk slowly, stirring constantly. After milk is blended, cook several minutes until slightly thickened. Add cheese to taste and melt. Serve on top of vegetables.

Couscous

 

 

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

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