You are here: Home / Weekly Menu / Archive / May 26-30, 2008
Save Those Crusts
Save your bread crusts in a bag in the freezer;
then use them as needed to make stratas, toast
points for welsh rabit, croutons or bread cubes
for poultry stuffing, and breadcrumbs.
Gail
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Monday
- BBQ Ribs
- Baked Beans
- Cole Slaw
- Watermelon
Tuesday
- Beef Stroganoff
- Egg Noodles
- Sugar Snap Peas
Wednesday
- Roasted Rosemary Chicken
- Rice Pilaf
- Green Beans
Thursday
- Mandarin Topped Chops
- Spinach Salad with Poppy Seed Dressing
- Cauliflower
Friday
- Chicken Pesto
- Leftover Spinach Salad
- Vanilla Yogurt with Pineapple
This week's Grocery List can be downloaded here:
Grocery List for May 26-30 , 2008 - PDF
Grocery List for May 26-30 , 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's Memorial Day (US) meal is a mid-day cookout that will have you so full you won't need to plan dinner! But if you are not in the US and/or you have to work today, you can slow cook the ribs while you are gone and throw them on the grill or bake them in the oven when you get home.
- You may boil your ribs at a slow simmer instead of cooking them in the oven. Slow cooking is the secret to great ribs. If you prefer to smoke the ribs, see Fabulous Foods for Famous Dave's cooking tips.
- To prevent a messy grill, cook these in foil.
Barbecue Ribs
Submitted by Kristy
- 4 pounds pork spareribs
- 1 cup brown sugar
- 1/4 cup ketchup
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 1/4 cup rum
- 1/2 cup chile sauce
- 2 cloves garlic, crushed
- 1 teaspoon dry mustard
- 1 dash ground black pepper
Preheat oven to 350°F (175°C). Cut spareribs into serving size portions, wrap in double thickness of foil, and bake for 1 1/2 hours. Unwrap, and drain drippings. (I usually freeze the drippings to use later in soups.) Place ribs in a large roasting pan.
In a bowl, mix together brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chile sauce, garlic, mustard, and pepper. Coat ribs with sauce and marinate at room temperature for 1 hour, or refrigerate overnight.
Preheat grill for medium heat. Position grate four inches above heat source.
Brush grill grate with oil. Place ribs on grill, and cook for 30 minutes, basting with marinade.
View nutrition, print, scale, or convert the recipe
Read reviews of this recipe
Baked Beans
- 2 cans pork and beans
- 1/2 cup barbecue sauce or more to taste
- 1 tsp. prepared mustard, or more to taste
Combine all ingredients in a saucepan and simmer for 20 minutes.
Coleslaw
- 1 bag prepared broccoli or cabbage* slaw, or homemade shreds
- 1/2 cup mayonnaise
- 1 Tbsp. vinegar
- 2 tsp. sugar
Combine last 3 ingredients and refrigerate covered until ready to use. Mix with shredded slaw vegetables just before serving.
Watermelon
Tuesday Recipes
Notes for Tuesday: none
Beef Stroganoff over Egg Noodles
- 1 lb. cooked ground beef ( from freezer)
- 1 medium onion, chopped (from freezer)
- 2 tablespoons flour
- 1/2 teaspoon garlic salt
- 1/4 teaspoon pepper
- 1-2 pkg. fresh sliced mushrooms
- 1 Tbsp. butter, melted
- 10 3/4 oz. can cream of mushroom soup, undiluted
- 8 ounces sour cream
- hot cooked egg noodles
Thaw beef and onion in the microwave. Place in a Dutch oven or large fry pan with sliced mushrooms and melted butter and cook until mushrooms are tender and beef and onions are hot. Stir in flour and next 2 ingredients; cook and stir 1 minute. Stir in soup. Simmer 10 minutes, stirring occasionally. Add sour cream, and heat thoroughly. Serve over cooked egg noodles.
Sugar Snap Peas
- 1-2 small packages fresh sugar snap peas
- 1 Tbsp. butter
- 1 tsp. 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.
Wednesday Recipes
Notes for Wednesday:
- When I made this I actually cooked 9 split chicken breasts in my roaster oven. The chicken pieces were so big that my family of 5 (kids age 2-8) only ate two breasts and I had 7 breasts leftover. I bought the split breasts on sale and cooked them all at once for convenience. After dinner I picked all the meat off the bones and froze all the leftovers. The recipe and the grocery list will reflect the chicken as I made it. If you cannot afford this much chicken this week, just buy what you can and make the recipe according to what you bought.
- We will be using cooked cubed chicken again on Friday, so try to make at least enough extras for Friday's Chicken Pesto.
Roasted Rosemary Chicken
- 6-9 lbs split chicken breasts or chicken pieces*
- 2 tsp coarse ground salt
- 2 tsp pepper
- 1 1/2 tsp dried rosemary
In a small bowl, mix together all seasonings. Spray inside of large roasting pan with cooking spray. Place chicken in pan by layering your chicken, then sprinkling a portion on your seasoning mix on the chicken. Add next layer of chicken and add more seasoning. If baking in the oven, or in a small roaster oven, cook at 325°F for about 3-4 hours depending on how much chicken you end up cooking. Test for doneness using a meat thermometer. Chicken is done with inside temperatures reach at least 165°F. If cooking in a crockpot, set temperature to low and cook for 7-9 hours, again checking for doneness.
Rice Pilaf
- 3 T. olive oil
- 1 medium onion chopped (from freezer)
- 1 clove garlic minced
- 1/2 green pepper chopped, seeded
- 1/2 red pepper chopped, seeded
- 1 cup of frozen peas, thawed
- 1 c. long grain rice (or brown rice* for healthier version)
- 2 c. chicken broth (if you are using brown rice add extra water)
- herbs of your choice (basil, rosemary, thyme, oregano, etc.)
Thaw onion. Saute garlic and peppers in oil until tender. Add rice and brown until lightly browned. Mix the rest of the ingredients and add to pan. Cover and cook 20-25 minutes (longer - closer to 45 minutes - for brown rice).
Green Beans
Thursday Recipes
Notes for Thursday: none
- This dressing recipe is the same one that we made last week so hopefully you still have some from last week. If not, the recipe is below, but the ingredients are not on the grocery list this week. It makes a lot so save it for future use on other salads or on fruit.
- I doubled the ingredients for the Spinach Salad on the grocery list so there would be enough for tonight and tomorrow night. If one bag of spinach and one package of strawberries is enough for two meals for your family, just delete the doubled ingredients from your grocery list. Go ahead and wash all the spinach and strawberries for both nights, then add the dressing each night separately so it will keep better.
Mandarin Topped Chops
- 6 pork chops (we like boneless thin pork loin chops but any cut works)
- 1 tbsp oil
- 1 can (11 oz.) mandarin oranges, drained
- 1/2 tsp ground cinnamon
- pepper to taste
In a skillet, brown chops on both sides in oil. Top with oranges, sprinkle with cinnamon. Cover and simmer for 30 minutes or until meat juices run clear.
Spinach and Strawberry Salad with Poppy Seed Dressing
- 1 pkg. baby spinach leaves, rinsed well
- 1 pkg. Strawberries, quartered
- Poppy Seed Dressing, (from last week or see recipe below)
Poppy Seed Dressing
- 1 1/4 cup sugar
- 2 tsp dry mustard
- 2 tsp salt
- 2/3 cup white vinegar
- 1 tbsp onion powder
- 2 cups salad oil (or any light vegetable oil)
- 3 tbsp poppy seed
Steamed Cauliflower
Add cauliflower to a saucepan, then add a small amount of water, ¼ the level of the vegetables at most. Bring to a boil-this will happen quickly-then reduce the heat, cover and simmer five minutes. They are done when their texture is tender-crisp. Drain. Season with salt and pepper and serve with melted cheese, if desired.
Friday Recipes
Notes for Friday:
- You can use leftover chicken from Wednesday night's Roasted Rosemary Chicken in this dish if you made extras. If not, take advantage of your freezer chicken tonight to make this quick meal. If you don't have cooked chicken in your freezer, be sure to add chicken to your grocery list.
- The pesto sauce mix I use is Knorr Pesto. To make this you would stir the dry mix into oil and water and heat. A jar of prepared pesto sauce or frozen pesto sauce would also work well in this recipe. I actually use double the amount of pasta listed here for the same amount of pesto sauce due to my kids' taste buds. We also like to sprinkle pecan pieces or pine nuts over the dish for added flavor, which I didn't add to the shopping list. Just add if you so choose.
Chicken Pesto
- 1 pkg. (8 oz.) Angel Hair Pasta
- 1 pkg. Pesto Sauce mix* or 1 jar prepared pesto sauce
- 1 tsp. olive oil
- cooked, cubed chicken (from Wednesday or from freezer)
- 1 tbsp. basil
- grated parmesan cheese
Prepare pasta according to directions. Prepare pesto sauce mix according to directions. In frying pan, place thawed chicken in heated oil and sprinkle basil over chicken until reheated. Mix pasta, chicken and pesto together. Sprinkle grated parmesan cheese over mixture and serve.
Leftover Spinach Salad
Vanilla Yogurt with Pineapple Chunks
* Indicates that of the options listed, this item is the one on the grocery list.
