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Cheap and Easy Veggie Soup
Instead of throwing away leftover veggies (corn,
green beans, carrots, etc.), toss them all into a
large container that you leave in your freezer.
When the container is full, add tomato juice and
simmer on the stove for a cheap and easy vegetable
soup!
Andrea
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Monday
- Sloppy Joes
- Green Beans
- Coleslaw
Tuesday
- Chicken Pepper Pasta
- Cottage Cheese and Pineapple
- Sugar Snap Peas
Wednesday
- Savory Swiss Steak
- Collard Greens
- Brown Rice
Thursday
- Baked Ravioli
- Salad
- Italian Bread
Friday
- Tater Tot Casserole
- Celery stuffed with Pimiento Cheese
- Watermelon Slices
This week's Grocery List can be downloaded here:
Grocery List for June 23-27 , 2008 - PDF
Grocery List for June 23-27 , 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:
- I have doubled the ingredients for Sloppy Joes so that you save half for next week's Sloppy Joe Pizza.
- I am adding 5 lbs. ground beef to the list. You can use two for the Sloppy Joes, 1 pound for the Tater Tot Casserole on Friday and the other 2 to be browned and frozen to replace what you used this week. Remember to rotate your freezer so you use the oldest first.
- I have added a bag of onions and 3 bell peppers. Chop and saute these together and freeze all but what you need for tonight's Sloppy Joes and Thursday's Baked Ravioli. Freeze the extras just like you freeze your onions.
- The cole slaw can be prepared in advance and refrigerated.
Sloppy Joes
Recipe is here. Be sure to double it and save half next week's pizza. Serve over hamburger buns.
Seasoned Green Beans
Cole Slaw
- 1 bag prepared cabbage slaw*, or homemade shreds
- 1/2 cup mayonnaise
- 1 Tbsp. vinegar
- 2 tsp. sugar or sugar substitute
Combine last 3 ingredients and refrigerate covered until ready to use. Mix with shredded slaw vegetables just before serving.
Tuesday Recipes
Notes for Tuesday: none
Chicken Pepper Pasta
- 4 tablespoons butter
- 1 medium onion, cut into thin wedges
- 1 medium red bell pepper, cut into strips
- 1 medium yellow bell pepper, cut into strips
- 1 teaspoon finely chopped garlic
- 1-1/2 cups cooked chicken (from freezer), thawed and chopped or cut into strips
- 1 tsp dried tarragon leaves
- 3/4 teaspoon salt
- 1/4 teaspoon coarsely ground pepper
- 8 ounces uncooked dried vermicelli (extra thin spaghetti)
- 1 cup Mozzarella Cheese, shredded
- 1/2 cup shredded Parmesan cheese (found bagged in the dairy section)
- 3/4 cup half & half
Prepare vermicelli according to directions and drain in a colander in the sink. Melt butter in large skillet and add onion, bell peppers, and garlic. Cook on medium high until vegetables are tendercrisp. Remove vegetables from pan and add chicken, tarragon, salt, and pepper. Cook until chicken is hot. Add vegetables, mozzarella, half and half, and Parmesan cheese to chicken. Reduce heat and cook on low until cheese is melted. Rinse vermicelli in hot water until noodles are warm. Add vermicelli to pan and toss gently. Serve warm.
Cottage Cheese and Pineapple
Sugar Snap Peas
- 16 oz. frozen sugar snap peas
- 1 Tbsp. butter
- 1tsp. sugar
Thaw peas and 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:
- Vegetables thicken the rich sauce-like gravy which smothers fork-tender steak in this Swiss steak recipe. Double or triple as needed to serve a crowd.
Savory Swiss Steak
- 1-1/2 lbs. round steak, approx. 1 inch thick
- 2 carrots, peeled and grated
- 2 stalks celery, finely chopped
- 1 onion, finely chopped
- 1/4 cup flour
- 2 tsp. dry mustard
- 1 can (14.5 oz.) diced tomatoes
- salt and pepper to taste
- 2 TB Worcestershire sauce
- 2 TB butter
- 2 TB oil
- 2 tsp. brown sugar or SUCANAT
Cut round steak into 6 or more serving- size pieces. Coat with a mixture of flour, mustard, salt and pepper. Using a large frying pan, brown the meat in 1 TB butter and 1 TB oil. Transfer to a slow cooker. Heat remaining butter and oil in frying pan. Saute onion, carrots, and celery until glazed. Add tomatoes, Worcestershire sauce and brown sugar. Heat, scraping up drippings. Pour over meat. Cover. Cook on low 6-8 hours, or until tender. Serve meat with vegetable sauce spooned over. Sprinkle with freshly chopped parsley for garnish, if desired.
Compliments of Marilyn Moll of www.UrbanHomemaker.com
Collard Greens
Brown Rice
Thursday Recipes
Notes for Thursday:
- The Italian Bread can be served with olive oil seasoned with pesto, Italian seasoning, or any other seasoning blend you like for dipping.
Baked Ravioli
- 2 Tbsp. olive oil
- 28 oz can spaghetti sauce, any flavor
- 24 pieces frozen Four Cheese Ravioli
- 1 oz. grated Romano or Parmesan* cheese
- 14 oz. meatballs, chopped
- 5 oz. shredded mozzarella cheese
- sautéed peppers and onions,from Monday (or thawed from freezer)
Preheat the oven to 400°. Spread olive oil in an 8"x10" baking pan and spread about 5 oz. of the spaghetti sauce around. Layer with 1/2 of the ravioli, 1/2 of the Romano or Parmesan Cheese, 1/2 of the meatballs and peppers and onions, and 2 oz. of the mozzarella cheese. Repeat layers, saving 1 oz. of mozzarella cheese for the top. Tent the pan with aluminum foil and bake for 1 hour 15 minutes.
Salad
Make a large salad, adding the salad dressing and any crunchy ingredients just before serving.
Italian Bread
Friday Recipes
Notes for Friday:
- 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
- 1- 32. oz package frozen Tater Tots
- 1/2 lb. browned ground beef (from freezer)
- 1- 16 oz. container sour cream
- 1 cup shredded cheddar cheese
- 1 can cream of mushroom soup
- 1 can cream of celery soup
- 1- 4 oz. can mushrooms, drained
- 1 pkg. sauteed onions (from freezer)
- 1- 6 oz. can French fried onions
Preheat oven to 350°. 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.
Celery Sticks Stuffed with Pimiento Cheese
Watermelon Slices
* Indicates that of the options listed, this item is the one on the grocery list.
