You are here:  Home / Weekly Menu / Archive / Feb. 25-29, 2008

Monday

• Sloppy Joes
• Tater Tots
• Sauteed Greens
• Five Cup Salad

Tuesday

• Crockpot White Chicken Chili
• Salad
• Cornbread

Wednesday

• Easy Chicken Parmesan
• Angel Hair Pasta with Sauce
• Creamed Peas

Thursday

• Sloppy Joes Pizza
• Salad
• Fruit Cocktail

Friday

• Baked Salmon
• Baked Rice
• Zucchini and Tomatoes

 

Monday Recipes

Notes for Monday:

1. This is an easy recipe to double so we will plan on doubling for Sloppy Joes Pizza On Thursday. The grocery list reflects the doubled amounts, but the recipe as shown here does not.
   
   
2. If you don’t have browned ground beef in your freezer, make sure to add enough to your grocery list for tonight and Thursday night. Also, allow extra time to cook.
   
   
   

   Sloppy Joes

• 1 Lb lean ground beef  (from freezer)
• 1/4 cup onion, chopped 
• 1/4 cup green bell pepper, chopped
• 1/2 Tsp garlic powder   
• 1 Tsp prepared yellow mustard 
• 3/4 cup ketchup
• 3 Tsp brown sugar
• salt and pepper to taste
• 4-6 Hamburger buns

Thaw the ground beef; saute with onion and green pepper over medium heat; drain off liquids. Stir in the next 4 ingredients and mix thoroughly. Reduce heat, and simmer for 25-30 minutes. Season with salt and pepper. Be sure to double this recipe and save half for Monday's pizza. Serve over hamburger buns.

 

Tater Tots

Sautéed Greens of Your Choice

Wash 3 cups greens and sauté in butter with salt. You may add chopped onions for extra flavor.

 

Five Cup Salad

 

• 1 cup pineapple chucks, drained
• 1 cup mandarin oranges, drained
• 1 cup frozen whipped topping, thawed
• 1 cup mini marshmallows
• 1 cup coconut flakes

Mix together all ingredients. Cover and refrigerate until chilled.

 

 

Tuesday Recipes

Notes for Tuesday:

1. Make enough salad for 2 nights, but don't add croutons and dressing until you are ready to serve it. That will save prep time on Thursday.
   
   
2. If you don’t have cooked chicken in the freezer, add more chicken to the grocery list for tonight’s chili.

 Crockpot White Chicken Chili

• 4 chicken breasts, cubed (from freezer)
• 1 cup chopped onion, cooked (from freezer)
• 2 cloves garlic, finely chopped
• 1 1/2 cups chicken broth
• 1 tsp ground cumin
• 1 tsp dried leaf oregano
• 1/2 tsp salt
• 1/4 tsp Tabasco sauce
• 2 cans (about 15 ounces each) great northern beans, drained, rinsed
• 1 can (12 to 15 oz.) corn, drained
• 2 Tbsp. chopped fresh cilantro, optional

Mix onion, garlic, chicken broth, cumin, oregano, salt and Tabasco in 3 1/2 to 6-quart crockpot. Add cubed chicken breasts. Cover and cook on low for 4 1/2 to 5 1/2 hours, or until chicken is tender (this may vary depending on how hot your crockpot cooks). Stir in beans, corn, and cilantro, if using. Cover and cook on low 30 minutes or until thoroughly heated.

 

Salad

 

 

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 (optional)

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.

Note: if you do not have a cast iron skillet, spray a pan with non-stick spray and mix all of the olive oil into the batter. Do not preheat your pan if it isn't cast iron.

 

 

Wednesday Recipes

Notes for Wednesday:

1. I like to use chicken breasts for this dish (you can use bone-in or boneless) but you may prefer thighs or some other part.
   
   
2. I like to serve my chicken parmesan over a bed of angel hair pasta and then pour a small amount of spaghetti sauce over the chicken and the pasta. You can try it this way, or you can serve the pasta and sauce as a side dish.
   
   
3. Save the extra spaghetti sauce for next Monday's Calzones.
   
   

 Easy Chicken Parmesan

• 2-3 lb. boneless, skinless chicken breasts
• 1 cup bread crumbs
• 1/3 cup Parmesan Cheese
• 1/4 tsp. oregano
• 1/4 tsp. pepper
• Salt to taste
• 1 clove garlic, minced* or 1 Tbsp. garlic powder
• 3/4 cup melted butter

Combine bread crumbs, cheese, oregano, pepper, and salt; set aside. Lightly saute garlic in 2 T. butter then stir in remaining butter. Dip chicken in garlic butter then roll each piece in bread crumb mixture. Place chicken in 9x13 pan and sprinkle with remaining bread crumb mixture. Pour on remaining butter. Bake at 350°F for 55 minutes.

  Angel Hair Pasta with Prepared Spaghetti Sauce

• 1/2 lb. angel hair pasta, prepared according to instructions
• 1/2 jar prepared spaghetti sauce

Heat sauce in a small pan and pour over cooked pasta. Serve with chicken.

 

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)

Melt the butter in a saucepan. Add flour and stir with a whisk for 1 minute. Do not brown the flour and butter mixture. Continue stirring constantly and add the milk gradually. Add salt, pepper, and sugar. Heat to a simmer and continue cooking, stirring constantly, for one minute. Add peas and heat to a simmer. Reduce heat and cover. Simmer for 3-5 minutes, or until peas are tender-crisp. Do not overcook.

 

 

Thursday Recipes

Notes for Thursday:

1. I generally recommend making a double (or triple) pizza dough recipe in your bread machine or large mixer and freezing the extra dough for an easy lunch or dinner another day. The Urban Homemaker has a double pizza dough recipe that is very good. It has variations for garlic, herbed, or seeded dough.
   
   
   
   

  Sloppy Joes Pizza

• 2 cups Sloppy Joe sauce (from Monday)
• 3/4 cup frozen corn, thawed
• 1/2 cup sliced green onions
• 1-1/2 cups colby-jack or Mexican blend* cheese
• 1 recipe bread machine pizza dough, prepared and baked until almost done

In a skillet, combine Sloppy Joe sauce, corn, and green onions. Heat through. Spread mixture on top of baked pizza crust and sprinkle with cheese. Bake at 425° for 12 to 15 minutes or until cheese is melted.

Salad

Fruit Cocktail

 

Friday Recipes

Notes for Friday:

1. The rice with tonight's dinner is not a healthy side dish, but it is a family favorite.
   
   
   

 Baked Salmon

• 4-6 salmon fillets, boned
• 1 stick (1/2 cup) melted butter
• 1/8 cup chopped fresh basil* (or 1-1/2 tsp. dried)
• 1/2 tsp. freshly ground pepper
• 1/2 tsp. Adobo
• 2 Tbsp. lemon juice
• seasoned bread crumbs* or finely crumbled stuffing mix

Preheat oven to 450°F. Cover a baking pan with heavy duty foil to make cleanup easier. Spray with non-stick cooking spray.

Combine all ingredients except salmon and mix well. Dip each fillet into butter mixture and place skin-side down on foil-covered pan. Pour any extra butter mixture on top of fillets. Sprinkle 2 tsp. of bread crumbs on each fillet. Bake for 12-15 minutes or until fish is flaky and cooked through.

 

 Baked Rice

• 1 can condensed cream of mushroom soup
• 1 can of beef broth
• 1 can condensed french onion soup
• 2 cups instant rice
• 1 stick butter, melted

Combine all ingredients in a baking dish. Bake at 350° for 30 minutes.

Zucchini and Tomatoes

• Olive oil
• 1 small zucchini, sliced 1/4-inch thick
• 1 small onion, sliced into 1/4-inch wedges
• 1-2 Tbsp. water, as necessary
• 2 small tomatoes (or 1 large tomato), cut into wedges
• 1/2 tsp. garlic powder
• Salt and freshly ground black pepper, to taste
• Parmesan cheese

Saute onion and zucchini in olive oil. Add water if needed. When vegetables are starting to get tender, add tomatoes and seasonings. Serve warm sprinkled with Parmesan Cheese. (You may serve this over pasta if you wish.)

 

* Indicates that of the options listed, this item is the one on the grocery list.

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