You are here: Home / Weekly Menu / Archive / October 13-17, 2008
I am pleased to announce the newest feature on Menus4Moms.com: a database of local grocery deals listed by store or category! Now you can print your Menus4Moms grocery list and visit our Grocery Deals database to find the best deals on the groceries needed for the weekly menu.
Menus4Moms' grocery deals database is powered by MyGroceryDeals, the leading online service delivering grocery deals for local shoppers. Whether you choose to shop several stores for the best prices or simply use the store that has the best price on the most expensive items on the list, this new feature will help you save money.
Shop Your Pantry
Before you run out to the grocery store, shop
your own pantry first! With a little
creativity, most can eat for at
least a week with food from their
own kitchens. If you need inspiration,
go to Allrecipes and use their
ingredient search.
SuzieHomemaker
Brought to you by mygrocerydeals.com and thedollarstretcher.com
Monday
- Chinese Cashew Chicken
- Rice
- Steamed Broccoli
Tuesday
- Baked Fish
- Brussels Sprouts with Cream Sauce
- Couscous
Wednesday
- Pinto Beans
- Cornbread
- Sliced Peaches
- Salad
Thursday
- Crockpot Beef Casserole
- Egg Noodles
- Buttered Lima Beans
- Dinner Rolls
Friday
- Waffles
- Fresh Fruit
- Scrambled or Fried Eggs
This week's Grocery List can be downloaded here:
Grocery List for October 13-17 , 2008 - PDF
Grocery List for October 13-17 , 2008 - TXT (for PDAs or text editing)
Shopping List Software format (download shopping list free Windows software)
Find sale prices on the grocery list items with our new Grocery Deals feature (brought to you in partnership with MyGroceryDeals)
Would you like the nutrition data, point values, and meal makeovers for the current menu?
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(Our sponsor)
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Monday Recipes
Notes for Monday:
- Prepare the marinade in the morning so the chicken can marinate all day. If you also chop the red pepper and store it until afternoon it will be a quick preparation before dinner.
- Start your rice about 30 minutes before you want to eat.
- Ginger is a root that is found in the produce department. Ask the produce employee for help if you can't find it.
Chinese Chicken with Cashews
- 1/2 lb. boneless, skinless chicken breast (raw), cut into 1/2" pieces
- 2 tsp. sesame oil
- 1 medium red bell pepper, sliced
- 1 tsp. cornstarch
- salt and pepper to taste
- 1/4 cup cashews
- 2 green onions, sliced
- Calrose rice, prepared
Marinade:
- 1/2 cup soy sauce
- 1/2 cup rice vinegar
- 1/2 cup cooking sherry
- 4 Tbsp. chopped fresh ginger
- 6 medium garlic cloves
Mix together marinade ingredients. Pour half of marinade over raw chicken in a plastic container with a lid. Cover and refrigerate until ready to use. Reserve other half of marinade for later.
Heat oil in a wok or skillet on high. When hot, add chicken. Use a slotted spoon to avoid adding the marinade to the hot oil. Be sure to add the garlic and ginger from the marinade, then dispose of the leftover marinade from the chicken. Stir fry until done and remove. Add the red bell pepper slices and stir fry for 2 minutes.
Add the cornstarch to the other half of the marinade. Add this and the chicken to the peppers in the skillet and stir fry for 2 more minutes. Remove from heat, season with salt and pepper, and garnish with scallions and cashews. Serve over rice.
Steamed Broccoli
Tuesday Recipes
Notes for Tuesday: none
Baked Fish
- 2 lbs. tilapia fillets
- 1 tsp. salt
- Dash of pepper
- 4 Tbsp. butter, melted
- 2 Tbsp. lemon juice
- Adobo to taste
- Paprika (optional)
Sprinkle both sides of fish fillets with salt and pepper. Mix together melted butter, lemon juice and Adobo. Dip fish into butter mixture; arrange into an ungreased square pan. Pour remaining butter mixture over fish. Cook uncovered into a preheated 350°F oven, until fish flakes easily with fork, for 25 to 30 minutes. If desired, sprinkle with paprika before serving.
Brussels Sprouts with Cream Sauce
- 2 c. frozen brussels sprouts
- 1 tbsp. butter
- 1 tbsp. chopped onion
- 1 garlic clove, minced
- 1 tbsp. flour
- 1/2 c. milk
- 1 tsp. dry white wine
- 1/8 tsp. black pepper
- 1 tbsp. grated Parmesan cheese
Cook brussels sprouts according to package directions but without salt.
Meanwhile, in small saucepan over low heat, or in double boiler, melt butter. Add onion and garlic and cook, stirring frequently, 3 minutes or until soft. Add flour and cook, stirring frequently, about 1 minute. Gradually add milk, wine and pepper; cook until thickened and smooth. Remove from heat; stir in cheese until melted. If sauce becomes too thick, add additional 1-2 tablespoons skim milk. Drain brussels sprouts; pour sauce over sprouts. Makes 4 servings. Fat 4 grams. Cholesterol 2 milligrams.
Reprinted from Cooks.com.
Couscous
Wednesday Recipes
Notes for Wednesday:
- Pinto beans over cornbread are a southern staple. We will cook the beans using some of the leftover frozen ham from last week. If you don't have any left, you can be ambitious and cook another ham (gives you more drippings and stock to use in your beans) or you can get some precooked diced ham at the store. Be sure to add this to your grocery list if you need it.
- You can either soak the beans overnight (plan ahead) or use the quick soak method described below. The beans need to start cooking in the morning.
- I don't recommend using a freezer onion for this recipe.
Pinto Beans and Cornbread
- 1 bag dry pinto beans
- water as needed
- reserved ham juices (from last week)
- 1 large onion, chopped (reserve 2 Tbsp. for garnish)
- 1 1/2 cups diced ham (from last week)
- Adobo seasoning
- Liquid smoke (opt.)
- shredded cheddar cheese (for garnish)
Rinse beans in a colander and check to be sure there are no stones or other debris. Place beans in a dutch oven and cover with water so that the water is twice as deep as the beans. Overnight soak: Leave beans in water overnight. Quick soak: Heat to boiling and boil for 2 minutes. Turn heat off and cover, let sit for 1 hour.
Drain beans in colander and rinse pot. Place beans in slow cooker and add ham juices if you don't have ham juices, you can use a can of chicken broth). Add water until the liquid is twice as deep as the beans. Add diced ham, a couple of drops of liquid smoke, and onions. Cook on Hi for 6 hours or Low for 8-10 hours. Season with Adobo seasoning to taste. Serve over cornbread in a bowl with bean juices. Top with fresh chopped onion and shredded cheddar cheese.
Cornbread
- 1 cup cornmeal
- 1 cup flour
- 1/4 cup sugar
- 3 tsp. baking powder
- 1 tsp. salt
- 1/4 cup olive oil
- 1 cup milk
- 1 egg
- 1 can corn, drained
Preheat oven to 425°F. Put half of the olive oil in a 9x9x2 cast iron skillet and preheat in oven without burning oil. Mix all remaining ingredients in a bowl. Pour batter into preheated cast iron skillet and bake for 20-25 minutes or until done.
Sliced Peaches
Salad
Thursday Recipes
Notes for Thursday:
- This recipe will freeze well so you may want to double the ingredients on your grocery list and freeze half. (Don't freeze with the egg noodles.)
Crockpot Beef Casserole
- 2 lbs. stew beef cut into 1 inch pieces
- 1 envelope onion soup mix
- 1 (10 1/2 oz.) can cream golden mushroom soup (substitutions)
- 1 (4 oz.) can whole mushrooms
- 1/2 cup red wine
Combine all ingredients in crock pot. Stir together well. Cover (don't peek!) and cook on low for 8-10 hours (or on high for 5-6 hours). Serve over egg noodles.
Egg Noodles
Buttered Lima Beans
- 1 (16 oz.) package frozen lima beans
- 1 tbsp butter
Cook Lima Beans according to package directions. Drain. Add butter to taste.
Dinner Rolls
Friday Recipes
Notes for Friday:
- Breakfast for dinner, yum! We are going to serve fresh fruit with tonight's dinner. You can either serve your waffles with fruit and whipped cream or serve them with syrup (using pure maple is much healthier than syrups based on corn syrup) and serve the fruit as a side dish. I have given you both a health blender batter version that uses whole grains and a not so healthy version that uses regular flour.
- Any extra waffles you have can be frozen for easy and healthy breakfasts. If you are feeling industrious, make an extra batch just for the freezer.
Healthy Waffles*
- Preheat waffle iron or pancake griddle to highest temperature.
- Place in blender and blend at high speed for 4-5 minutes or until smooth:
- 1 1/2 Cups buttermilk (or fruit juice or non-dairy alternative
- 1 egg
- 2 TB olive oil
- 1 tsp. vanilla extract
- 2 TB honey
- 1/3 Cup raw brown rice
- 1/2 Cup wheat berries
- 1/2 Cup rolled oats
The secret to getting light and tender waffles is the thinness of the batter. The batter should always swirl about a vortex in the blender. If not, add a little liquid until the hole reappears. This is very important.
- Blend in briefly just before baking:
- 1/2 tsp. baking soda
- 1 tsp. salt
- 2 tsp. baking powder (non-aluminum is healthiest)
- Pour thin batter from blender onto seasoned, hot waffle iron or pancake griddle sprayed with olive oil non-stick spray. Bake about 4 minutes for waffles or until the light goes off. Don't Peek! For pancakes, bake on first side until bubbles on unbaked side begin to break; turn once and bake on second side.
For many more grain variations for pancakes and waffles see BREAKFASTS...with Blender Batter Baking and Allergy Alternatives by Sue Gregg.
Recipe from Marilyn Moll of www.urbanhomemaker.com
Not so healthy waffles
- 2 large eggs
- 1 3/4 cup buttermilk
- 1 stick butter, melted
- 2 tsp. vanilla
- 2 cups flour
- 2 Tbsp sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 1/2 cup pecan meal (option but delicious)
Mix dry ingredients well. In a separate container mix wet ingredients. Combine and mix until just smooth. Spray waffle iron with non-stick cooking spray and cook according to the instructions for your waffle iron.
Scrambled or Fried Eggs
Fresh Fruit
Cantaloupe is on the grocery list; modify this to your family's tastes.
* Indicates that of the options listed, this item is the one on the grocery list.
