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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.
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6 Lunches and 6 Dinners
When I make my shopping list, I write down what
I need to make 6 lunches and 6 dinners (ingredients).
I then "shop" through my cabinents and
cross off what I already have leaving me only
with what needs to be purchased.
Joy
Brought to you by mygrocerydeals.com and thedollarstretcher.com
Monday
- Lemon Pepper Grilled Fish
- Seasoned Green Beans
- Rice Pilaf
Tuesday
- Roast Pork Loin
- Baked Potatoes
- Creamed Peas
Wednesday
- Stuffed Shells
- Salad
- Italian Bread
Thursday
- Quick Pork Lo Mein
- Egg Drop Soup
- Mandarin Pineapple Salad
Friday
- Baked Potato Soup
- Crusty Bread
- Salad
- Apple Crumble
This week's Grocery List can be downloaded here:
Grocery List for November 10-14 , 2008 - PDF
Grocery List for November 10-14 , 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?
Are groceries getting unaffordable? Our Frugal Mom Menu can help you save money and time on dinner!
(our sponsor)Each weekly menu is designed to be easy to make, time-saving and delicious:
1 |
The menu for the week is summarized on the first page for easy viewing. |
2 |
Menus include recipes and grocery list for 5 nights of dinners. |
3 |
Each meal contains a cost analysis. |
4 |
Each menu includes color photos of many of the featured dishes. |
Listen to what these frugal moms have to say about our menus:
Testimonials With the economy being as it is, I started using the frugal menu about 6 or 7 weeks ago and it has reduced my weekly grocery bill by about 30% or so. With a family of 5, that is a big savings... With all the extra curricular activities we are involved with, it is great that all I have to do is see what is on the menu for that particular day and not have to worry about coming up with something quick. The grocery list is handy to have. I just print it off and head off to Wal-Mart...very little thought involved there....and that is good for me=). My family likes the meals and I find them to be more rounded than what I would come up with on my own and I feel like I am doing better by the rest of the family this way. Thank you so much for your efforts to make my life easier!! Deanna H. I love the frugal moms menu because it helps me to save money on my grocery shopping every week. The shopping list lets me know exactly what I need for the week and I am not overspendign by forgetting things and making extra store runs or buying items more than once. It also gives me new ideas for my family to try. My favorite part is the financial breakdown. I can see what I am spending on food and I can feel good about the food budget for that week. Jennifer J. |
How much is it worth to you to save hours of time each month and possibly hundreds of dollars? The Frugal Mom Menu is worth so much more than you actually pay...
The Frugal Mom Menu only costs $5.00/month, but it can save you 10-20X that amount in food costs and hours of planning and cooking time. Order the Frugal Mom Menu today and get a free bonus, How to Save with Roast Chicken!
Monday Recipes
Notes for Monday:
-
Can you believe that Thanksgiving here in US is only about 2 1/2 weeks away! If you are following along with Marilyn Moll's article, 2008 Holiday Timetable Get a Jumpstart on Holiday Planning, then you know its time to decorate! Marilyn reminds us this week to "decorate your home for Thanksgiving and focus on gift buying for prepared list. Wrap and label packages as you go. Set aside needed shipping boxes." A great gift idea for a busy mom you know may be a gift subscription to our Busy Mom Menu. This month we have a printable recipe book bonus for all of our subscribers to print out and give as gifts. For more information, be sure to check out the Busy Mom's Menu.
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.
Seasoned Green Beans
- 1 lb. fresh green beans, slightly steamed
- 2 T. butter
- 1/2 package Good Seasonings Italian dressing mix
Melt butter in large fry pan. Add green beans. Sprinkle with the 1/2 package of seasoning mix and stir well while sauteing.
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).
Tuesday Recipes
Notes for Tuesday:
- Save some of tonight's pork for Thursday's Quick Pork "Lo Mein".
- Bake 4 extra potatoes tonight for our Baked Potato Soup on Friday.
Roast Pork Loin
- 1 tsp minced garlic
- 2 tsp marjoram
- 1 tsp salt
- 1 tsp dried sage
- 1 (about 3-4 lbs.) boneless pork loin roast
Preheat oven to 350°F. Mix together all seasonings; rub over pork. Place in a shallow roasting pan, preferably sitting up on a roasting rack. (If you do not have a roasting rack that fits in your pan, try rolling up pieces of aluminum foil and laying the rolls across the pan like a rack.) Bake, uncovered, for about 1 hour and 20 minutes or until a meat thermometer reads 160° F. Let stand for about 10 minutes before slicing.
Baked Potatoes
- 8 baking potatoes (4 for tonight and 4 for Friday)
- butter
- sour cream
- any additional toppings your family may like
Spray potatoes with olive oil spray. Coat with coarsely ground salt and pepper. Poke several times with a fork and cook in microwave until centers are hot and tender (start with 6 minutes and go from there). Serve the 4 for tonight with butter, sour cream, and any other toppings your family enjoys. Let the 4 potatoes for Friday's Baked Potato Soup cool and then store in your refrigerator until Friday.
Creamed Peas
- 2 tablespoons butter
- 2 tablespoon flour
- 1 cup milk
- 1 teaspoon sugar
- 1/2 teaspoon salt
- Dash pepper
- 2 cups frozen peas (use a 10 oz box, or measure 2-cups from a bag of loose frozen peas)
Wednesday Recipes
Notes for Wednesday:
- Last week we made a large batch of Marinara Sauce. Tonight we are going to put our freezer stock to work for us to save on time. If you did not make the sauce last week, be sure to add a jar of spaghetti sauce to your grocery list.
- Make a large salad for tonight and save half for Friday. Add any crunchy ingredients right before serving each night.
Stuffed Shells
- 1/2 box of jumbo shells or manicotti
- Marinara sauce (from freezer)
- 3 c. Ricotta cheese (easy to make from milk if you are interested)
- 1/2 c. Parmesan cheese
- 1 egg
- 2 tbsp Parsley
- 1 tsp salt
- 1/2 tsp pepper
- 16 oz. Shredded Mozzarella cheese
Cook shells according to package directions. Mix ricotta cheese, Parmesan cheese, egg,salt, and pepper. Stuff shells or manicotti with cheese mixture and place in a 13" x 9" baking dish coated with non-stick spray. Spoon marinara sauce over each shell and sprinkle with mozzarella cheese. Bake for 20-30 minutes at 350°.
Salad
Italian Bread
Thursday Recipes
Notes for Thursday:
- Use leftover pork from Tuesday to make this a super speedy meal.
Quick Pork "Lo Mein"
- 1 tbsp olive oil
- 1 lb. cooked pork roast, cubed (from Tuesday)
- 2-3 (3 oz.) pkg. pork flavored Ramen Noodles
- 1 1/2 cups water (may need more water if you use 3 pkg. of noodles)
- 1 red* or yellow pepper, cut into strips
- 2 cups broccoli florets* or cauliflower, thawed
- 3 med. green onions, chopped
- 2 tsp parsley
- 1 1/4 tbsp soy sauce
Heat oil in skillet or wok over medium high heat. Add pork and stir fry until reheated, about 2 minutes. Break apart Ramen Noodles and add to skillet with water, seasoning packet and remaining ingredients. Bring to a boil and cook 3-4 minutes, stirring occasionally until noodles are soft.
Egg Drop Soup
- 3 cups chicken broth
- 1 green onion with part of green top, chopped
- 1 tsp salt
- dash of pepper
- 2 eggs, slightly beaten
- frozen wanton sheets (optional)
Heat chicken broth, salt and pepper to boiling in saucepan. Stir green onions into eggs. Pour egg mixture slowly into boiling broth, stirring constantly with fork to form shreds of egg.
If you want to add fried wantons to your soup, you can buy frozen wanton sheets (wrappers - not on the grocery list), thaw them and slice them into strips. Deep fry the strips and serve on top of soup. Mandarin Pineapple Salad
- 1 15 oz. can Mandarin Oranges
- 1 20 oz. can Pineapple Tidbits
Drain fruit in both cans and gently toss together. Serve.
Friday Recipes
Notes for Friday:
- Both the soup and the Apple Crumble recipes came from our friends Chris and Lucy Baldwin years ago and have been family favorites ever since. If you don't like your potato soup thick, you can always add extra milk. This would also be a great recipe to double for weekend leftovers.
- If you did not bake extra potatoes on Tuesday, be sure to allow extra time tonight to cook and cool 4 potatoes.
Baked Potato Soup
- 4 large baking potatoes, baked and cooled (from Tuesday)
- 2/3 cup butter or margarine
- 2/3 cup all-purpose flour
- 6 cups milk
- 2 tsp salt
- 1/2 tsp pepper
- 4 green onions, chopped and divided
- 12 slices bacon, cooked, crumbled, and divided
- 1 1/4 cups (5 oz.) cheddar cheese, shredded, divided
- 1 (8 oz.) carton sour cream
Cut potatoes in half lengthwise, scoop out pulp and set aside. Discard skins. Melt butter in a saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk. Cook over medium heat, stirring constantly until mixture is thick and bubbly. (This will take some time.)
Add potato pulp, salt, pepper, 2 tbsp green onions, 1/2 cup bacon, and 1 cup cheese. Cook until cheese is melted and soup is heated through. Stir in sour cream. Serve with remaining green onions, bacon and cheese as a garnish.
Crusty Bread
Leftover Salad
Apple Crumble
- 1 cup baking mix (I use Bisquick)
- 3/4 cup brown sugar
- 1/2 cup quick-cooking oats
- 1/4 cup margarine
- 1 can pie-sliced apples, drained or 2 cups sliced apple*
- 1/2 tsp. cinnamon
Grease the bottom and sides of an 8x8 or 6x10 inch baking dish. Blend first three ingredients in a bowl. Cut margarine into bits and add to mix. Spread 1/3 of oat mixture in bottom of pan. Place apple slices over mixture. Sprinkle with remaining oat mixture and cinnamon. Bake 30-35 minutes at 350°F. Serve warm with ice cream.
* Indicates that of the options listed, this item is the one on the grocery list.
