You are here: Home / Weekly Menu / Archive / March 17-21, 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
- Crockpot Lemon Pepper Chicken
- Glazed Carrots
- Asparagus
- Fresh Bread
Tuesday
- Sweet and Sour Meatballs
- Rice
- Buttered Peas
- Frozen Fruit Salad
Wednesday
- Spaghetti
- Green Beans
- Fruit of your choice
Thursday
- Cheeseburger Soup
- Apple Slices
- Whole Grain Bread
Friday
- Mexican Black Bean Lasagna
- Mexicorn
This week's Grocery List can be downloaded here:
Grocery List for March 17-21 , 2008 - PDF
Grocery List for March 17-21 , 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:
- Today we need to put together the Frozen Fruit Salad so it can freeze overnight.
Crockpot Lemon Pepper Chicken
- 1 whole roaster/fryer chicken (about 5 pounds)
- 2 tbsp lemon pepper seasoning
Spray crockpot with olive oil spray. Put washed, whole chicken in the crockpot. Sprinkle with lemon pepper seasoning. Cook on high 6-7 hours or on low 8-10 hours. There is no need to add liquid as the chicken will make it's own juices while in the crockpot. If you have any chicken leftovers, be sure to freeze them for weekend use or when you need a quick weeknight dinner.
Asparagus
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.
Fresh Bread
Frozen Fruit Salad
- 2 T. sugar
- 3 oz. cream cheese, softened
- 2 T. milk
- 2 T. lemon juice
- 1 can mandarin oranges
- 1/2 cup pecans (optional)
- 1 cup maraschino cherries, quartered
- 1 can crushed pineapple, drained
- 1/3 cup mayonnaise
- 1 cup whipping cream, whipped
- lettuce leaves
Mix cream cheese and milk. Add mayonnaise, lemon juice, dash salt, pineapple, pecans, cherries, and sugar. Fold in whipped cream (do not stir). Freeze.
Tuesday Recipes
Notes for Tuesday:
- If you don't have any meatballs in the freezer, either buy a bag of premade meatballs at the grocery store, or try this recipe for restocking your freezer. Also, there are 5 pounds of ground beef on your grocery list. You can use some of this for meatballs, some for the Spaghetti tomorrow and some for the Cheeseburger Soup on Thursday if you need to.
- This recipe came from my dear friend, Lori Gassler. Thanks, Lori, for sharing this “have again”!
Sweet and Sour Meatballs
- 1 can of crushed pineapples
- 1 tbsp corn starch
- 1/2 cup brown sugar
- 1/4 cup vinegar
- 1 tbsp soy sauce (I added a bit more of this)
- 24 meatballs (from freezer)
Mix all ingredients except meatballs in a large saucepan and bring to a boil, stirring occasionally until well blended. Add meatballs. Simmer for 10 min. Serve over cooked rice.
White Rice
Buttered Peas
Frozen Fruit Salad
- 2 T. sugar
- 3 oz. cream cheese, softened
- 2 T. milk
- 2 T. lemon juice
- 1 can mandarin oranges
- 1/2 cup pecans (optional)
- 1 cup maraschino cherries, quartered
- 1 can crushed pineapple, drained
- 1/3 cup mayonnaise
- 1 cup whipping cream, whipped
- lettuce leaves
Mix cream cheese and milk. Add mayonnaise, lemon juice, dash salt, pineapple, pecans, cherries, and sugar. Fold in whipped cream (do not stir). Freeze. Remove from freezer about 45-60 minutes before serving to soften. Slice into squares and serve on a lettuce leaf.
Wednesday Recipes
Notes for Wednesday:
- Save half of the spaghetti sauce to use next week for lasagna.
Spaghetti
- 2 (28 ounce) jars spaghetti sauce
- 2 lb. cooked ground beef (from freezer or from this week's ground beef purchase)
- 2 (14.5 ounce) cans peeled and diced tomatoes
- 2 (14.5 ounce) cans stewed tomatoes
- 2 (6 ounce) cans tomato paste
- 2 chopped, cooked onions (from freezer)
- 3-4 cloves minced garlic
- 2 tsp. dried thyme
- 2 bay leaf
- 2 tsp. oregano
- 2 tsp. basil
- 1 (8 ounce) box spaghetti or vermicelli
Combine all ingredients except pasta and simmer in a slow cooker for 4-5 hours on low. Reserve half of the sauce in the freezer or refrigerator for lasagna next week. Serve the other half over prepared spaghetti or vermicelli.
Green Beans
Fruit of Your Choice
Thursday Recipes
Notes for Thursday:
- If you still have browned ground beef in the freezer, use a pound of that and mark the ground beef off of your grocery list. If you want to brown beef for tonight and the freezer, I have put 5 lbs. of beef on the list to cook and freeze.
Cheeseburger Soup
- 1 lb. ground beef
- 3/4 C. chopped onion
- 3/4 C. shredded carrots
- 3/4 C. diced celery
- 3 T. butter or oil
- 3 C. chicken broth
- 4 C. diced potatoes
- 1/4 C. flour
- 8 oz. Velveeta cheese
- 1 1/2 C. milk
- 1 t. basil
- 1/4 C. sour cream
- salt and pepper
In a stock pot, brown beef, drain, rinse with hot water, and set aside. Saute onion, carrots, celery and basil in same pan about 5 minutes. Stir in flour and add broth, potatoes and beef. Cover, reduce heat and simmer until potatoes are tender, about 15 minutes. Add cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream. Serve.
Apple slices
Whole grain bread
Friday Recipes
Notes for Friday:
- This "lasagna" recipe is meatless and the grocery list will reflect the vegetarian dish. You can, however, add some taco seasoned ground beef if you have "meat eaters" in your crew.
- Mexicorn can be found in the canned corn section of your grocery store or you can try the recipe below. When I make mexicorn, I omit the jalapeno because my family doesn't like spicy foods.
Mexican Black Bean "Lasagna"
- 2 cups frozen whole kernel corn, thawed
- 1/3 cup sliced green onions
- 2 tsp ground cumin
- 2 tsp oregano
- 1 can black beans (15 oz.)
- 1 can diced tomatoes with basil, garlic and oregano (14.5 oz.)
- 1 can chopped green chiles
- 4-6 flour tortillas
- 2 cups four cheese Mexican blend cheese
Preheat oven to 400 °F . Combine the first seven ingredients in a bowl and mix well. Coat an 11 x 7 in. baking dish with cooking spray. Place a layer of
tortillas in the bottom of the dish. Spoon half of the corn and tomato
mixture over the tortillas. Top with one cup of cheese. Repeat the layers.
Bake for 15 minutes.
Mexican Corn
- 2 Tbsp butter
- 1 small red bell pepper, cored, seeded and chopped
- 1 green pepper, seeded and chopped
- 1 green jalapeno pepper, stemmed and chopped
- 1 can whole kernel corn, drained
- Salt and ground black pepper to taste
In a small saucepan, melt the butter over medium heat. Combine the peppers in the saucepan and simmer for 2-3 minutes. Add the corn and stir. Reduce heat to low, cover and simmer for 3-5 minutes, stirring often. Season with salt and pepper to taste and serve hot.
* Indicates that of the options listed, this item is the one on the grocery list.
