You are here: Home / Weekly Menu / Archive / July 21-25, 2008
Running Grocery List
I keep a running grocery list on the fridge door.
As I notice the supply of something getting low, I
write it on the list, so that I can watch for a sale
price, a coupon, or both, before I run out of the
item.
lmlh
Brought to you by mygrocerydeals.com and thedollarstretcher.com
Monday
- Quesadillas
- Black Bean Salad
- Sliced Peaches
Tuesday
- Sweet and Sour Meatballs
- White Rice
- Sugar Snap Peas
Wednesday
- Chicken Orrechiette
- Salad
- Crusty Bread
Thursday
- Grilled Fish
- Corn Salad
- Leftover Salad
Friday
- Baked Ham
- Glazed Carrots
- Green Beans
- Pineapple Casserole
This week's Grocery List can be downloaded here:
Grocery List for July 21-25 , 2008 - PDF
Grocery List for July 21-25 , 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:
- Make the black bean salad ahead of time so it can chill.
Chicken Cheese Quesadillas
- 1-1/2 cups cooked chicken (from freezer)
- 8 whole wheat tortillas
- 2 cups Mexican blend cheese
- 1 can chopped green chiles (optional)
- olive oil spray
- salsa
- sour cream
Preheat oven to 400°F. Spray one side of 4 tortillas with olive oil spray. Lay the tortillas oiled side down on a cookie sheet (you may need to use two sheets or do two batches). Spread chicken and cheese evenly over tortillas. For extra flavor and heat, add a can of chopped green chiles for those who like spicy food. Top with the remaining 4 tortillas and spray the tops with olive oil spray.
Bake until tortillas are crisp and cheese is melted. Remove from oven and slice into triangles with a pizza cutter. Serve with salsa and sour cream.
Black Bean Salad
- 1/4 cup red wine vinegar
- 2 Tbsp. olive oil
- 1 tsp. lemon juice
- 1 clove garlic, minced
- 2 tsp. sugar
- 2 cans black beans, drained
- 1 cup cut corn, drained
- 1 cup chopped red bell pepper
- 2 Tbsp. dried parsley
Combine vinegar, olive oil, lemon juice, garlic, and sugar. Mix well and combine with remaining ingredients. Toss before serving.
Sliced Peaches
Tuesday Recipes
Notes for Tuesday:
- If you don't have any meatballs in the freezer, either buy a bag of pre made meatballs at the grocery store, or try this recipe for restocking your freezer.
- This recipe came from my dear friend, Lori Gassler. Thanks, Lori, for sharing this “have again”!
Sweet and Sour Meatballs
- 1 can of crushed pineapples
- 1 tbsp corn starch
- 1/2 cup brown sugar
- 1/4 cup vinegar
- 1 tbsp soy sauce (I added a bit more of this)
- 24 meatballs (from freezer)
Mix all ingredients except meatballs in a large saucepan and bring to a boil, stirring occasionally until well blended. Add meatballs. Simmer for 10 min. Serve over cooked rice.
White Rice
Sugar Snap Peas
Wednesday Recipes
Notes for Wednesday:
- If you have time tonight, go ahead and prepare the corn salad so it can chill overnight. See Thursday for the recipe.
- Make a large salad tonight and save half for leftovers on Thursday. Add any crunchy items and dressings to your salad right before serving each night to maintain crispness.
Summertime Chicken Orecchiette
- 1 (16 oz) package Pasta LaBella Orecchiette
- 1/2 cup extra virgin olive oil
- 1/2 cup balsamic vinegar
- 1 can diced tomatoes, drained
- 1 cup yellow pepper, diced
- 1/2 cup green onions
- 3 cups cooked and cubed chicken meat
- 1/4 cup fresh basil, chopped (or 2-3 tsp. dried)
- Salt and pepper to taste
- 4 oz. feta cheese (the kind that is flavored with basil works great)
- 1/4 cup Parmesan cheese
Cook pasta according to package directions. Drain and place hot pasta in mixing bowl. Pour olive oil and balsamic vinegar over pasta. Add tomatoes, bell peppers, scallions, and chicken. Toss well. Add basil, salt, pepper, feta, and Parmesan cheese. Toss well and serve immediately.
Salad
Crusty Bread
Thursday Recipes
Notes for Thursday:
- If you don't have a grill, try baking the fish in the oven at 350° until the fish is white and flaky.
- If you did not prepare the corn salad last night, try to prepare it early in the day today to allow adequate time to chill.
Lemon Pepper Grilled Fish
- 2 lbs. bass, crappie, croaker, whiting (sea mullet), or flounder (or other flaky white fish)
- 1/2 cup vinegar
- 1/2 cup vegetable oil
- generous sprinkling of lemon pepper seasoning (1 Tbsp)
- generous sprinkling of adobo* seasoning or garlic salt (1 Tbsp)
Place fish in a shallow dish for marinating. Combine all other ingredients and pour over fish. Marinate 20 minutes. Grill over medium heat until flesh is white and flaky.
Corn Salad
- 2 cans shoepeg corn (or 1 bag frozen)
- 1 green pepper, chopped
- 1/4 onion, chopped
- 1 tomato, diced
- 1/2 cup sour cream
- 4 tbsp mayonnaise
- 2 tbsp vinegar
- 2 tsp salt
- 1 tsp pepper
- 1 tsp mustard
Drain corn (or thaw and drain if using frozen corn). Place all ingredients in a large bowl and mix thoroughly. Chill 2-3 hours or overnight. Serve chilled.
Leftover Salad
Friday Recipes
Notes for Friday:
- Tonight's meal is a slow cooker meal that you can put on in the morning and have ready just in time for dinner. Chop and freeze any remaining ham for use in recipes over the next few weeks.
Baked Ham
- 5 lb. ham, preferably smoked butt or shoulder
Place ham in slow cooker and cook 8-10 hours on low. Slice tonight's portion before serving. Shred or chop leftovers and freeze in 1-2 cup portions.
Glazed Carrots
- 1 bag baby carrots
- 2/3 c. honey
- 6 tbsp. butter
Cook carrots in a small amount of water until tender crisp. Drain water, add honey and butter. Cook on med. low until carrots are glazed, turning carrots once or twice.
Green Beans
Pineapple Casserole
- 2 cans crushed pineapple, drained (reserve juice)
- 1 can pineapple tidbits, drained
- 3/4 cup sugar
- 5 tbsp flour
- 2 1/2 cups cheddar cheese, shredded
- 1 sleeve Ritz crackers, crushed
- 3/4 cup butter, melted
- 6 tbsp reserved pineapple juice
Preheat oven to 350°F. Grease casserole dish with butter. Mix together sugar and flour in a large mixing bowl. gradually stir in the cheese. Add the pineapple and mix thoroughly. Pour mixture into prepared baking dish. In another bowl, mix crackers, butter and reserved juice. Spread crumb mixture on top of pineapple mixture and bake for 30 minutes or until golden brown. Can be served warm or cold.
* Indicates that of the options listed, this item is the one on the grocery list.
