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!

Watch at Ring Up

Always check items as they're scanned for price/quantity. Many don't ring at the sale price or are scanned twice. Watch the cashier scan coupons, some get skipped or not doubled. Know the store policy on BOGO, some stores let you buy one at half off.
ksodek

Brought to you by mygrocerydeals.com and thedollarstretcher.com

Monday

Tater Tot Casserole
Sugar Snap Peas
Cottage Cheese and Pineapple

Tuesday

Roast Beef with Potatoes and Carrots
Fruit Cocktail
Dinner Rolls

Wednesday

Cheesy Broccoli Soup
Salad
Crusty Bread

Thursday

Easy Feta Chicken Bake
Steamed Broccoli
Wild Rice

Friday

Quiche
Buttermilk Biscuits
Grapes

This week's Grocery List can be downloaded here:

Grocery List for March 31 - April 4 , 2008 - PDF

Grocery List for March 31 - April 4 , 2008 - TXT (for PDAs or text editing)

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

Printer-friendly version

Would you like the nutrition data, point values, and meal makeovers for the current menu?

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Monday Recipes

Notes for Monday:

This isn't one of the healthiest meals, but it is easy to make and easy to adapt to what you have on hand. Feel free to substitute cooked chicken and cream of chicken soup if that is what you have.

Tater Tot Casserole

32. oz package frozen Tater Tots
1 lb. browned ground beef, thawed (from freezer)
16 oz. container sour cream
1 cup shredded cheddar cheese
1 can cream of mushroom soup (substitutions)
1 can cream of celery soup (substitutions)
4 oz. can mushrooms, drained
1 pkg. sauteed onions, thawed (from freezer)
6 oz. can French fried onions

Preheat oven to 350°F. Grease a 9x13 casserole pan. Place frozen tater tots in bottom of pan. Sprinkle beef over tater tots. In a bowl, mix sour cream, cheese, soups, mushrooms, and sauteed onions. Pour over beef. Top with French fried onions. Bake for 50-60 minutes.

Sugar Snap Peas

2-3 packages fresh sugar snap peas
1 Tbsp. butter
1tsp. sugar

Wash pea pods. Drain and dry on a paper towel. Melt butter in a fry pan and add sugar snap peas. Toss well and sprinkle with sugar. Heat on medium heat until peas are tender but crisp. Serve hot.

Cottage Cheese and Pineapple

Tuesday Recipes

Notes for Tuesday:

If you can afford a larger roast, purchase one that will allow for leftovers. Then shred the leftover beef and freeze for next week's Fajitas.

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

Wednesday Recipes

Notes for Wednesday:

You may adjust the amount of cheese in this soup. If your family prefers it less cheesy, use 8 or 12 oz. of Velveeta. You may also add cooked chicken if you would like.

Cheesy Broccoli Soup

2 Tbsp. butter
1/4 cup chopped onion (from freezer)
2 Tbsp. flour
2 1/2 cups milk
1 lb. Velveeta prepared cheese product, chopped into 1-1/2" cubes for easier melting
1 pkg. (10-16* oz., depending on how much broccoli you want in the soup) frozen broccoli, thawed and drained
1/8 tsp. pepper
1 tsp. marjoram
1/4 tsp. Adobo

Melt oil over medium heat in a large saucepan (6 qt. is good) on stovetop. Add onion and saute until tender. Add flour, stirring constantly for 1 minute over medium heat.

Add milk, stirring constantly. Bring to a gentle boil and reduce heat to medium-low. Simmer 1 minute. Add all remaining ingredients and cook until cheese is melted and soup is heated through.

Salad

Crusty Bread

Thursday Recipes

Notes for Thursday: None

Easy Chicken and Feta Bake

3 lbs. boneless skinless chicken breast halves
2 tbsp lemon juice, divided
Salt
Pepper
1 pkg. (4 oz.) crumbled Feta Cheese (we like the one seasoned with Basil and Tomato)
1/4 cup each finely chopped red pepper and parsley

Arrange chicken in 13 x 9-inch baking dish. Drizzle with 1 Tbsp. lemon
juice. Season with salt and pepper. Top with feta cheese. Drizzle with
remaining 1 tbsp. lemon juice. Bake at 350° for 35-40 minutes or until
cooked through. Sprinkle with red pepper and parsley.

Steamed Broccoli

Wild Rice

Friday Recipes

Notes for Friday:

The quiche recipe is a bulk freezer recipe that can be adapted based on the number of servings you choose. I am including ingredients for 2 servings, which is somewhat misleading as it makes 2 pies, not 2 servings. Freeze the other serving in a gallon freezer bag for later use.
The Quiche recipe gives options for any combination of meat and vegetables; I am using broccoli and ham for the grocery list. Change these if you prefer some other flavor. There should be enough broccoli on the grocery list for tonight's quiche and for Thursday night's steamed broccoli.
We made some of these biscuits last week so hopefully you should have some in your freezer. If not, 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. If your family likes biscuits, try doubling this recipe and freezing half after you cut the biscuits into shapes but before baking (freeze individually on a cookie sheet then bag after frozen).

Ham, Broccoli, and Cheese Quiche in a bag

Recipe is here.

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. Bake on cookie sheet at 475° until brown. Serve with butter and honey or jelly.

Green Grapes

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

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