You are here: Home / Weekly Menu / Archive / March 10-14, 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
- Swiss Chicken
- Lima Beans
- Corn Casserole
Tuesday
- Tex Mex Pasta Skillet
- Steamed Broccoli
- Cantaloupe
Wednesday
- Sausage and Lentil Soup
- Arugula Salad with Citrus Dressing
- Sourdough Bread
Thursday
- Chicken Pot Pie
- Leftover Salad
- Cooked Apples
Friday
- Baked Potato Bar
- Fruit Smoothies
This week's Grocery List can be downloaded here:
Grocery List for March 10-14 , 2008 - PDF
Grocery List for March 10-14 , 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:
- For quicker prep time in the afternoon, Swiss Chicken can be prepared in the morning and refrigerated until time to bake.
Swiss Chicken
- 6 boneless chicken breasts (raw)
- 6 slices Swiss cheese
- 1 can cream of chicken soup (substitutions)
- 1/4 cup white cooking wine (substitutes)
- 1 cup stuffing mix
- 1/4 cup melted butter
Place chicken breasts in a baking dish. Cover each with cheese. Mix soup and wine; pour over chicken. Cover with stuffing. Drizzle 1/4 cup butter over stuffing. Bake 40-45 minutes at 350°.
Lima Beans
- 4 cups frozen lima beans
- 1/4 tsp pepper
- water
- 1/4 tsp sugar
- 1/4 tsp salt
Cook Lima Beans according to package directions, adding salt, pepper and sugar to water during
cooking time. Drain and serve.
Corn Casserole
- 2 T. butter
- 2 T. flour
- 1 cup milk
- 1 can corn, drained
- 1 tsp. salt
- 1/4 tsp. pepper
- 1 T. sugar
- 2 eggs, beaten
Melt butter in a sauce pan, add flour, and stir until thick. Add milk slowly, stirring constantly. Turn off heat and add the rest of the ingredients. Pour into a greased 9x9 casserole dish. Bake at 350° for 25 minutes or until firm and slightly brown.
Tuesday Recipes
Notes for Tuesday:
- Make some extra broccoli tonight to save for toppings on our Potato Bar on Friday.
Tex-Mex Pasta Skillet
- 8 oz. spiral pasta (whole wheat if you can find it)
- 1 lb. ground beef , cooked (from freezer)
- 1 can corn, drained
- 1 can diced tomatoes, with juice
- 1 cup shredded cheddar cheese
- 2 Tbsp. parsley
- 1 tsp. salt
Cook pasta according to directions. Do not overcook, leave slightly firm. While pasta is cooking, combine remaining ingredients except cheese in a large saucepan. Stir gently over medium heat until heated through. Drain pasta. Add cheese and pasta to skillet, mix thoroughly, and serve warm.
Steamed Broccoli
Cantaloupe
Wednesday Recipes
Notes for Wednesday:
- This recipe came from my friend, Stacey VanVoorhis. She brought it to our small group dinner and everyone loved it! If you would like your soup on the spicy side, use spicy smoked sausage in place of the regular. Thanks, Stacey for sharing with us!
- The verdict is still out at my house as to if we really like arugula or not, but with this citrus dressing this particular "lettuce" is an interesting change to our normal salad. I had a hard time finding arugula, but if you can find it, definitely give it a try. If you can't find it, try a lettuce that you wouldn't normally buy for a little change.
- Make a large salad tonight and save half for Thursday night. Add the dressing, and any other "crunchies" just before serving each night.
Sausage Lentil Soup
- 1 lb. smoked sausage, sliced
- 1 lb. (about 2 cups) dried lentils, rinsed and drained
- 1 cup ham, diced
- 1 medium onion, chopped
- 1 small green pepper, chopped
- 1 medium carrot, chopped
- 2 garlic cloves, minced
- 1/2 Tsp thyme
- 1/4 Tsp pepper
- 1/4 Tsp cumin
- 1 bay leaf
- 2 cans (14.5 oz. each) beef broth
- 2 cans (14.5 oz. each) chicken broth
- 2 cups spinach, coarsely chopped
Combine all ingredients except for the spinach in a slow cooker. Cover and cook on low for about 6 hours or until lentils are tender. Add spinach and cover. Let stand 5-10 minutes or until spinach
wilts. Remove and discard bay leaf.
Arugula with Citrus Dressing
- 1 lb. arugula, rinsed and drained with stems removed
- 2 tbsp olive oil
- juice from fresh squeezed lemon* or lime (about 1/4 cup)
- 1/2 Tsp lemon* or lime zest, finely grated
- 1/2 Tsp coarse salt
- 1/4 Tsp pepper
- 1/4 cups Parmesan cheese, grated
- 1/2 cups croutons
Place arugula in a large bowl. In a small bowl, combine the next 5 ingredients with a whisk until well blended. Pour dressing over salad and garnish with parmesan cheese and croutons if
desired.
Sourdough Bread
Thursday Recipes
Notes for Thursday:
- Tonight we are going to make a chicken pot pie. If you have pie crusts in the freezer, use those. If you have a wheat mill, use whole wheat flour for these crusts. I recommend making the pie crusts in the morning and putting the two you are going to use in the refrigerator. Set them on the counter 30 minutes before using.
- If you have some fresh vegetables available for the pot pie, by all means use those. The list will include frozen vegetables.
Chicken Pot Pie
- 2 cups chicken broth (from last night)
- 1 1/2 cups cooked chicken, shredded (from last night)
- 1/2 bag frozen mixed vegetables, thawed
- 2 hard boiled eggs, sliced (optional)
- 3/4 cup milk
- 2 T. flour
- 2 T. butter
- 1 tsp. Adobo or season salt
- 2 pie crusts
- 1 beaten egg + 2T. water
Make a white sauce by melting butter and adding flour. Stir for 1-2 minutes but don't let it burn. Add milk and stir while it thickens. Add 1/2 can of broth, seasoning, chicken, vegetables, and hard boiled eggs if you are using them.
Roll out 1 pie crust and place in a 9" pie pan. Put chicken mixture in pan. Roll out second pie crust and place on top of pie. Pierce with a fork and brush with beaten egg. Bake at 350° until crust is brown and filling is bubbly.
Bulk Pie Crust
- 6 cups flour
- 1 lb. butter, softened (4 sticks)
- 2 tsp. salt
- 1 1/4 to 1 1/2 cups water
Mix flour and salt. Use a fork or pastry cutter to blend in butter until mixture is uniformly crumbly. Add water a little at a time and mix until mixture forms a ball. Add water as necessary to get correct texture.
Divide dough in half, then divide each half into 3 equal parts. Form balls and flatten to freeze. Set aside two crusts for tonight's dinner and put the rest in individual quart-sized freezer bags. Freeze 4 crusts.
Leftover Salad
Cooked Apples
- 5 Granny Smith apples
- 1/4 cup water
- 1-2 tsp. vanilla
- 1-2 tsp. sugar
Wash, peel, core, and slice apples. Place all ingredients in a sauce pan and simmer, stirring occasionally until apples are tender. You may need to add more water if it cooks down. You may either serve these hot as slices or mash them up and serve them as hot or cold applesauce.
Friday Recipes
Notes for Friday:
- Bake some extra potatoes tonight if you want to use some for leftovers over the weekend.
Baked Potato Bar
- 6 baking potatoes
- shredded cheddar cheese
- steamed broccoli (from Tuesday, reheat in microwave for about 2 minutes)
- sour cream
- bacon bits
- butter
- any additional toppings your family may like
Spray potatoes with olive oil spray. Coat with coarsely ground salt and pepper. Poke several times with a fork and cook in microwave until centers are hot and tender (start with 6 minutes and go from there). Cut open and mash insides (leave insides in potato). Top with preferred toppings
from above or serve plain and let each person top their own from your "toppings bar".
Smoothies
- 1/2 Qt vanilla yogurt
- 1 Cup strawberries, fresh (or in-season fresh fruit of your choice)
- 1 banana
- 1 cup orange juice
Combine all ingredients in a blender and serve cold. If you prefer a more slushy effect, add crushed ice (if your blender can handle it). If your blender doesn't have a strong motor and you are using frozen strawberries, thaw the strawberries before blending.
* Indicates that of the options listed, this item is the one on the grocery list.
