You are here: Home / Weekly Menu / Archive / March 24-28, 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!
3-Ring Savings
Keep your coupons organized in a 3-ring binder
so that they are easy to find. Go through the
weekly sales ads in your area and match them
up with the coupons you have. Stock-up on
those products and save big!
Shana
Brought to you by mygrocerydeals.com and thedollarstretcher.com
Monday
- Lasagna
- Salad
- Garlic Bread
Tuesday
- Fried Ham Slices
- Buttermilk Biscuit
- Grits
- Fresh Peach Slices
Wednesday
- Baked Chicken Parmesan
- Mixed Winter Vegetables
- Leftover Salad
- Fruit Cocktail
Thursday
- Shortcut Chicken Cordon Blue
- Egg Noodles
- Sauteed Greens of your choice
- Orange Jello Parfait
Friday
- Tacos
- Black Bean Salad
- Mexicorn
This week's Grocery List can be downloaded here:
Grocery List for March 24-28 , 2008 - PDF
Grocery List for March 24-28 , 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:
- Many of you have shared some favorite Lasagna recipes on the Menus4Moms Yahoo Group recently and so my plan was to test some of these new lasagna ideas and pick one for tonight's menu. However, with sick kids and Easter recipes to test, I didn't get around to testing any so I'm going back to the old faithful one that has been on the menus before. If you would like to try something new for yourself be sure to check out the yahoo group and type in "best lasagna recipes" in the topic search. I was amazed at the different varieties of Lasagna that you shared!
- We are going to make 2 8x8 pans of lasagna so you can freeze one. Trying to describe how to divide everything doesn't seem very clear here, but hopefully you will get the point. Just divide everything in half and then assemble two separate pans of lasagna according to the instructions. For those of you that would rather have it as leftovers, just bake it all together and adjust your meals for the week.
- There is no sauce listed on your grocery list because last week you were asked to save the sauce from your Spaghetti for tonight's Lasagna. If you did not save any of the sauce from last week's Spaghetti, be sure to add a jar of sauce to your grocery list or follow the recipe listed below for Easy Sauce.
- Make a large salad tonight and save half for Wednesday night. Add croutons, bacon bits, sunflower seeds, and any other "crunchies" just before serving each night.
Easy Lasagna
- Leftover Spaghetti sauce (or Easy Sauce from recipe below), divided in half
- 10 oz. lasagna noodles
- 1 beaten egg
- 3 cups ricotta cheese
- 1/2 cup grated Parmesan* or Romano cheese
- 2 T. parsley
- 1 tsp. salt
- 1/2 tsp. pepper
- 16 oz. mozzarella cheese, thinly sliced, divided in half
- 8x8 foil pan
Mix egg, ricotta, Parmesan, parsley, salt, and pepper. Divide in half. In each 8x8 pan, place 3 T. sauce and 3 T. water. For each pan, use half of the mixture in the following way:
Top water and sauce with a layer of uncooked lasagna noodles, half of ricotta mixture, 1/3 of mozzarella cheese, and half of sauce. Repeat layers and top with the last 1/3 of mozzarella cheese. Bake one pan at 375° for 30 minutes or until bubbly and freeze the other.
Easy Sauce (not on grocery list)
- 1 28 oz. can spaghetti sauce, flavor of your choice
- 1 15 oz. can tomato sauce
- 1 lb. browned ground beef, from freezer
Mix all ingredients in a bowl, then divide in half to use with each pan of lasagna.
Salad
Garlic Bread
- 1 loaf ciabatta* or Italian bread
- 1 stick butter, softened
- 4 cloves garlic, crushed or minced
Slice bread in half length-wise. Mix butter and garlic well. Spread each half with half of the garlic butter mixture and place halves together on baking sheet. Bake at 350°F until bread is crusty and butter mixture is bubbly.
Tuesday Recipes
Notes for Tuesday:
- Using leftover ham from Easter Sunday, cut into slices for tonight's meal. If you did not cook the ham on Sunday or if you did not have any leftovers, be sure to add ham to your grocery list.
- If you haven't ever tried grits, do try them. The easiest kind to make are Quick Grits. Do not get instant grits - it is like comparing instant coffee to Starbucks! Make sure you prepare the grits early enough to soak.
- The biscuit recipe is a very easy one to make. 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. I still have some of these in the freezer from the last time we made them so check your freezer inventory first before buying more buttermilk.
Fried Ham Slices
Fry ham slices in butter until done.
Buttermilk Biscuits
- 2 cups self-rising flour
- 1/4 cup butter
- 3/4 cup 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 on cookie sheet at 475°F until brown. Serve with butter and jelly.
Grits
Prepare grits according to package directions, but soak the grits in the cooking water for 30 minutes to an hour before cooking. Serve with lots of butter, salt, and pepper.
Fresh Peach Slices
Wednesday Recipes
Notes for Wednesday:
- I like to use chicken breasts for this dish (you can use bone-in or boneless) but you may prefer thighs or some other part.
- We are going to bake extra chicken tonight for use in our main dish tomorrow and for restocking our freezer. If you already have plenty of cooked, cubed chicken in your freezer you may want to omit baking the extra chicken tonight.
Baked Chicken Parmesan
- 3 lb. chicken parts (plus 3-5 lbs. extra chicken for leftovers)
- 1 cup bread crumbs
- 1/3 cup Parmesan Cheese
- 1/4 tsp. oregano
- 1/4 tsp. pepper
- Salt to taste
- 1 clove garlic* or 1 Tbsp. garlic powder
- 3/4 cup melted butter
Place any extra chicken you will be baking tonight in a separate baking dish and season with your favorite spices for Baked Chicken. I like Montreal Chicken Seasoning and Mary Ann likes Adobo. Set aside.
Combine bread crumbs, cheese, oregano, pepper, and salt; set aside. Lightly saute garlic in 2 T. butter then stir in remaining butter. Dip enough chicken for tonight's meal in garlic butter then roll each piece in bread crumb mixture. Place breaded chicken in 9x13 pan and sprinkle with remaining bread crumb mixture. Pour on remaining butter. Bake both pans of chicken at 350°F for 55 minutes.
Allow the extra chicken to cool while you eat your meal. After it has cooled, cube the chicken and place in freezer safe baggies for future use, leaving out a 2 cup portion for tomorrow night's Shortcut Chicken Cordon Blue.
Mixed Winter Vegetables, steamed and lightly buttered
Leftover Salad
Fruit Cocktail
Thursday Recipes
Notes for Thursday:
- Use diced leftover ham from Easter Sunday. If you did not cook the ham on Sunday or if you did not have any leftovers, be sure to add more ham to your grocery list.
- Prepare the Jello Parfait in the morning.
Shortcut Chicken Cordon Blue
- 1 tbsp butter
- 2 cups diced cooked chicken (from last night or from freezer)
- 1 can cream of mushroom soup
- 2 tbsp water
- 2 tbsp dry white wine
- 1/2 cup swiss cheese, shredded
- 1/2 cup cooked ham, diced (leftover from Easter ham)
- 4 cups cooked egg noodles
In a medium skillet over medium heat add soup, water, wine, cheese and ham. Heat to a boil, stirring often. Add cooked chicken to pan. Reduce heat to lo, cover and cook 5 minutes or until chicken is heated through, stirring occasionally. Serve over cooked egg noodles.
Sauteed Greens of Your Choice
Orange Jell-O Parfait
- 1 sm. Jell-O (orange)
- 1 c. sour cream
- 1 (8 oz.) container Cool Whip
- 1 tsp. vanilla
- 1 can mandarin oranges, drained well
Mix the Jell-O packet with the sour cream. Add vanilla and mix well. Fold in Cool Whip. Layer fruit and Jell-O mixture in parfait glasses. Chill. Serve cold.
Friday Recipes
Notes for Friday:
- I suggest making soft tacos with whole wheat tortillas for a healthier meal, but you may substitute hard tacos if you wish.
- If you don't have black beans in the freezer, you may prepare dry black beans according to the package directions and freeze all but 4 cups, using those for the Black Bean Salad.
Tacos
- 1 lb. browned ground beef (from freezer)
- 1 pkg. taco seasoning
- 1 pkg. whole wheat tortillas* (or make your own)
- cheddar cheese
- shredded lettuce
- chopped tomatoes
- salsa
Cook taco seasoning and cooked beef according to package directions. Serve meat with remaining ingredients at the table so everyone can make their own tacos.
Black Bean Salad
- 1/2 cup red wine vinegar
- 4 Tbsp. olive oil
- 2 tsp. lemon juice
- 2 cloves garlic, minced
- 4 tsp. sugar
- 4 cups black beans (from freezer*, thawed & rinsed, or 1 can, rinsed)
- 2 cups cut corn, drained
- 2 cups chopped red bell pepper
- 4 Tbsp. dried parsley
Combine vinegar, olive oil, lemon juice, garlic, and sugar. Mix well and combine with remaining ingredients. Toss before serving.
Mexicorn
* Indicates that of the options listed, this item is the one on the grocery list.
