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Monday
Tuesday
Wednesday
Thursday
Friday

 

Monday Recipes

Notes for Monday:

  1. Last week we used half of a jar of spaghetti sauce and I mentioned in your notes to save the rest of the sauce for this weeks calzones. If you did not use any sauce or did not save half, please make sure to add 1 jar of spaghetti sauce to your grocery list this week.

  2. Make a large salad tonight and save half for Wednesday adding any crunchies just before serving each night to avoid soggy ingredients.


Menus 4 Moms recipe Italian Pizza Calzones

Preheat oven to 350° F. In large skillet, brown sausage, pour off fat. Add 3/4 cup pasta sauce, mushrooms, green pepper and onion. Simmer uncovered for 10 minutes. Meanwhile, unroll crescent dough and separate into 8 rectangles. Firmly press perforations together and flatten slightly. In a small bowl mix egg and water, brush on dough edges. Stir cheese into meat mixture. Spoon equal amounts of meat mixture onto half of each rectangle to within 1/2 inch of edges. Fold dough over filling. Press to seal edges. Arrange on baking sheet; brush with egg mixture. Bake 15 minutes or until golden brown. Heat remaining pasta sauce; serve with calzones. Refrigerate leftovers.



Salad
 
 

 

 

Tuesday Recipes

Notes for Tuesday:

  1. We've grilled this chicken before but tonight we are going to bake it. The recipe requires only a few minutes of preparation. However, it tastes great the longer and slower it cooks! So make sure you start your prep at least 1 1/2 - 2 hours before you want to eat. If this is not an option for tonight, make something quick for dinner tonight and enjoy this great recipe over the weekend.

  2. Make enough chicken that you can save 2 cups of chopped chicken for the Chicken Pesto tomorrow. Any extra leftovers can be bagged and frozen for soups and casseroles if you are not eating it as leftovers.



Menus 4 Moms recipe Baked Honey Pecan Chicken

Basting sauce:

Honey-Pecan Sauce:

Prepare Honey Pecan Sauce by mixing all ingredients together.

Spray bottom of a 9x13 baking dish with vegetable oil. Preheat oven to 275°F. Mix all basting sauce ingredients together in a small saucepan. Cook over low heat 5 minutes, stirring occasionally. Place chicken in baking dish, skin sides up, and mop or brush basting sauce over chicken. Bake chicken 25 to 35 minutes; mop with basting sauce. Cover and bake 35 to 45 minutes longer, mopping 2 or 3 times with basting sauce until juices are clear. Discard any remaining basting sauce.


Serve chicken with Honey-Pecan Sauce.

 

Buttered Peas

Fruit Salad
 
Dinner Rolls
 

 

Wednesday Recipes

Notes for Wednesday:

  1. The pesto sauce mix I use is Knorr Pesto. To make this you would stir the dry mix into oil and water and heat. A jar of prepared pesto sauce or frozen pesto sauce would also work well in this recipe. I actually use double the amount of pasta listed here for the same amount of pesto sauce due to my kids' taste buds. We also like to sprinkle pecan pieces or pine nuts over the dish for added flavor, which I didn't add to the shopping list. Just add if you so choose.

Menus 4 Moms recipe Chicken Pesto


Prepare pasta according to directions. Prepare pesto sauce mix according to directions. In frying pan, place cooked chicken from yesterday in heated oil and sprinkle basil over chicken until reheated. Mix pasta, chicken and pesto together. Sprinkle grated parmesan cheese over mixture and serve.

 
Salad

Apple Slices

 
 

Thursday Recipes

Notes for Thursday:

  1. I like my stroganoff with cooked rice, but many people prefer buttered noodles. The grocery list calls for buttered noodles, but feel free to have rice, too, if you prefer.
Menus 4 Moms recipe Beef Stroganoff

Discard bone and fat from meat and cut into thin, bite-size strips. Heat ½ of the butter with the oil in frying pan over medium-high heat. Add mushrooms and onion and cook, stirring until golden.  Lift out and set aside. Add remaining ½ of the butter to pan. Add beef strips and cook over high heat, turning meat and shaking pan, just until browned. Remove pan from heat, stir in reserved mushroom-onion mixture, salt, Worcestershire, paprika, pepper and sour cream. Return pan to low heat and cook, stirring constantly, just until sauce is heated through, do not boil. Sprinkle with parsley. Serve over noodles or rice.


Buttered Noodles

Menus 4 Moms recipe Sugar Snap Peas

Wash pea pods. 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.



Friday Recipes

Notes for Friday:

  1. I like to pan fry in my cast iron skillet. Cast iron distributes heat evenly so the oil heats evenly and it is easy to clean out by rinsing with extremely hot water and wiping clean with paper towels.

  2. Remember to never walk away from a stove with hot oil. Mary Ann's grandmother caught her kitchen on fire with a grease fire several years ago - it happens quickly.

  3. The cole slaw can be prepared in advance and refrigerated.

  4. If you have a favorite seafood breading, that can be used in place of the flour/cornmeal mixture. We like House Autry Seafood Breader but it isn't available everywhere.


Menus 4 Moms recipe Fried Flounder or Catfish

Wash the fillets and dry them on paper towels. Heat oil in a heavy duty skillet. Set up an assembly line to dip the fillets with the milk and egg beaten together in one container and the flour, cornmeal, cayenne pepper, salt and pepper to taste in another. Test the oil to see if it is hot enough by dropping a pinch of the dry mixture and see if it sizzles. Be careful not to let the oil get too hot. Dip the fillets in the dry mixture, then the milk mixture, then back into the dry mixture before carefully placing in the hot oil. Watch for the bottom to get golden brown, then flip the fillets to the other side (carefully). When the second side is golden brown, test one of the fillets to see if it is white all the way through. It should be completely opaque with no sign of translucence left. When it is done, remove to a plate lined with paper towels to drain. Serve immediately.

Menus 4 Moms recipe Sauteed Okra

In a large skillet, heat oil over medium heat. Add okra, salt and pepper to taste, and pecans, if desired. Pan fry okra, stirring occasionally, until no longer "slimy", about 15 minutes. Allow okra to "brown" but not burn. Serve warm.

 
Menus 4 Moms recipe Cole Slaw

Combine last 3 ingredients and refrigerate covered until ready to use. Mix with shredded slaw vegetables just before serving.

 

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

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