You are here: Home / Weekly Menu / Archive / April 7-11, 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!
Make Soup
Freeze leftovers in a tub or baggie. When you
have frozen a week’s worth of leftovers, throw it
all in a crockpot and make soup! Add salad and
bread for a complete meal!
kitkat
Brought to you by mygrocerydeals.com and thedollarstretcher.com
Monday
- Bacon Feta Stuffed Chicken
- Asparagus
- Salad
Tuesday
- Baked Ziti
- Leftover Salad
- Garlic Bread
Wednesday
- Shredded Beef Fajitas
- Corn
- Spanish Rice
- Peach Burritos
Thursday
- Pancakes
- Eggs
- Bacon
Friday
- Chicken, Mushroom, and Wild Rice Soup
- Crusty Bread
- Vanilla Yogurt with Apples and Grapes
This week's Grocery List can be downloaded here:
Grocery List for April 7-11 , 2008 - PDF
Grocery List for April 7-11 , 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:
- There are no exact measurements in tonight's chicken dish, so use amounts based on what your family likes. If you do not care for feta cheese, substitute Swiss or cheddar.
Chicken Stuffed with Bacon and Feta
- 4 boneless chicken breasts
- 4 oz. feta cheese, crumbled (basil flavored is good in this recipe)
- 1 package bacon, cooked and crumbled, or real bacon bits*
- 14.5 oz can of tomatoes (I like using Del Monte diced tomatoes with basil, oregano and garlic)
- olive oil
Cut a slit (as if to butterfly but do not cut all the way through the ends so it makes a pocket) in each chicken breast. Stuff with crumbled feta cheese and crumbled bacon (the more the better, I think). Use a toothpick to secure the pocket closed. Brown stuffed chicken in olive oil in a fry pan until golden brown, then add a 14.5 oz. can of diced tomatoes and cover, cooking until chicken is thoroughly done, about 15 minutes. Before serving, remove toothpicks.
Asparagus
Salad
Tuesday Recipes
Notes for Tuesday:
- This Baked Ziti recipe was shared on the Menus4Moms Yahoo group compliments of group member, Kelli Cole. Thanks, Kelli! I've included some of her notes also.
- This recipe makes a ton so you can either make it and eat leftovers over the weekend or divide into two or three pans and freeze (before baking) all but what you need for tonight. (If you plan to freeze some, cook your noodles just 2 or 3 minutes less than you normally would. Then when you want to use it, just thaw and bake as normal.)
Baked Ziti
- 12 oz. uncooked ziti (or small tube pasta)
- 1 (28 oz.) jar of spaghetti sauce
- 2 eggs
- 15 oz Ricotta
- 2 1/2 cups Mozzarella, divided
- 1/2 cup Parmesan cheese
Cook pasta according to package directions. In a bowl, combine eggs, ricotta, 1 1/2 cups mozzarella and the parmesan cheeses. Drain pasta and add it to the cheese mixture and stir to coat. Spoon 1/3 of the marinara sauce into a greased 13 x 9 x 2 baking pan then top with 1/2 of the pasta and cheese mixture. Repeat layers ending with sauce on top. Cover and bake at 350°F for 40 minutes. Uncover and sprinkle with remaining cheese and bake 5 more minutes or until melted. Let stand 5 minutes or so before serving.
Leftover 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.
Wednesday Recipes
Notes for Wednesday:
- If you had any leftovers from last week's roast beef meal, you can shred the leftover beef and marinate it before reheating it in a frying pan. If you did not cook the beef you will want to add either beef or chicken to your grocery list for tonight's fajitas.
- Fajitas are easy to make and can be done on the grill (preferable) or in a large fry pan. Start marinating the meat and vegetables in the morning.
- The grocery list includes flour tortillas, but I am including a recipe if you would like to make your own. They are easy and if you own a grain mill they are good made with whole wheat flour.
- I've added a whole bag of onions to the grocery list this week for restocking your freezer and to have extra for the fajitas.
Shredded Beef Fajitas
- 1 lb. of shredded beef *(from last week), chicken breast (raw, sliced), or raw shrimp, or a combination of the three
- 1 jar Teriyaki sauce
- 1 onion, sliced
- 1 green pepper, sliced
- shredded lettuce
- grated cheddar cheese
- Guacamole (opt.)
- Sour Cream (opt.)
- Salsa
- Flour Tortillas, from the store* or homemade
Mix onion, pepper, and meat in a shallow dish and cover with teriyaki sauce. Marinate for several hours. Grill or pan fry. Serve with tortillas, guacamole, sour cream, and salsa. Each person assembles their own fajitas by putting meat/vegetable mixture and topping with their choice of condiments, rolling up the tortilla and eating by hand. Be careful not to overload the tortilla.
Homemade Tortillas
- 4 cups flour
- 2 tsp. salt
- 1 stick butter, softened
- 1 1/2 cups water
Mix all ingredients. Form into golf ball size balls. Roll out flat into a circle. Cook on each side in a dry non-stick pan until starting to brown. DO NOT OVERCOOK. The tortillas cook quickly and it is easy to burn them if you turn away.
Corn
Spanish Rice
- 1 chopped onion, sauteed (from freezer)
- black pepper
- chili powder
- cumin
- Adobo seasoning
- 1 1/2 cups uncooked rice
- Olive oil
- 1 can (15 oz.) chicken broth
- 1 cup water
Saute onion in olive oil in a Dutch oven until tender; remove from pan. Add 2 T. olive oil to pan and brown the uncooked rice. Do not burn! Add chicken broth and water (this will sizzle loudly when the liquid meets the hot oil), add seasonings to taste, and bring to a boil. Cover and cook on low for 20 minutes; do not open. When cooked, add onions and any other warmed items you may have on hand that would be good in rice (corn, salsa, Rotel, etc.). Stir gently and serve.
Peach Burritos
- 2 lg peaches, thinly sliced
- 4 (8-inch) flour tortillas
- 2 Tbsp butter
- cinnamon (to taste)
- 2 Tbsp brown sugar
- whipped cream for garnish
Steam tortillas or heat for 10-15 seconds in microwave to soften. Place 1/2 sliced peach down the center of each tortilla. Melt butter in a skillet. Fold up tortillas burrito-style (bottom first, then each side) and cook gently for 4-5 minutes, turning halfway through cooking. Remove from pan and sprinkle with cinnamon and brown sugar. Add whipped cream for garnish, if desired.
Thursday Recipes
Notes for Thursday:
- You can make your eggs to order however your family likes them best. If you are making scrambled eggs, you could add chopped chives or cheese for more flavor.
Pancakes
- 2 eggs
- 1 1/2 cups buttermilk
- 1 tsp. oil
- 1 tsp. salt
- 1 tsp. baking powder
- 1 tsp. baking soda
- 2 tsp. sugar
- 1 1/2 cups flour
Blend wet ingredients in a measuring cup. In a medium bowl, mix dry ingredients. Add wet ingredients to dry ingredients and mix until blended. Do not overbeat. Cook over medium heat until bubbles on unbaked side begin to break; turn once and cook on second side until golden.
Eggs
Bacon
Friday Recipes
Notes for Friday: None
Chicken and Wild Rice Soup with Mushrooms
- 2 cups shredded chicken (from freezer)
- 2 cans chicken broth or 4 cups homemade broth*
- 1 onion, chopped & sauteed (from freezer)
- 1/2 cup wild rice blend
- 8 oz. sliced mushrooms
- 2 Tbsp. butter
- 2 cans cream of mushroom soup
- 1 cup milk
- 1/4 cup cooking sherry (optional)
- Adobo seasoning
- 4 tbsp. flour
Combine first 4 ingredients in slow cooker on high. Saute mushrooms in butter until tender. Add to slow cooker. Once soup is hot, add cream of mushroom soup, stirring until well blended. Season to taste with Adobo. Cook on high for 4 hours or low for 6-8 hours. One hour before serving, mix flour with 1/3 cup hot water until dissolved and add to soup to thicken. 30 minutes before serving, add milk and sherry.
Crusty Bread
Vanilla Yogurt with Apple Slices and Grapes
* Indicates that of the options listed, this item is the one on the grocery list.
