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Monday

• Tater Tot Casserole
• Sugar Snap Peas
• Cottage Cheese and Pineapple

Tuesday

• Roast Beef with Potatoes and Carrots
• Fruit Cocktail
• Dinner Rolls

Wednesday

• Cheesy Broccoli Soup
• Salad
• Crusty Bread

Thursday

• Easy Feta Chicken Bake
• Steamed Broccoli
• Wild Rice

Friday

• Quiche
• Buttermilk Biscuits
• Grapes

 

Monday Recipes

Notes for Monday:

1. This isn't one of the healthiest meals, but it is easy to make and easy to adapt to what you have on hand. Feel free to substitute cooked chicken and cream of chicken soup if that is what you have.
   
   
   

  Tater Tot Casserole

• 32. oz package frozen Tater Tots
• 1 lb. browned ground beef, thawed (from freezer)
• 16 oz. container sour cream
• 1 cup shredded cheddar cheese
• 1 can cream of mushroom soup (substitutions)
• 1 can cream of celery soup (substitutions)
• 4 oz. can mushrooms, drained
• 1 pkg. sauteed onions, thawed (from freezer)
• 6 oz. can French fried onions

Preheat oven to 350°F. Grease a 9x13 casserole pan. Place frozen tater tots in bottom of pan. Sprinkle beef over tater tots. In a bowl, mix sour cream, cheese, soups, mushrooms, and sauteed onions. Pour over beef. Top with French fried onions. Bake for 50-60 minutes.

 

  Sugar Snap Peas

• 2-3 packages fresh sugar snap peas
• 1 Tbsp. butter
• 1tsp. sugar

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.

Cottage Cheese and Pineapple

 

 

Tuesday Recipes

Notes for Tuesday:

1. If you can afford a larger roast, purchase one that will allow for leftovers. Then shred the leftover beef and freeze for next week's Fajitas.
   
   

 Roast Beef with Potatoes and Carrots

• 3-4 lb. roast, cut of your choice
• 3 carrots, sliced
• 1 lb. small red potatoes, quartered
• pepper
• Adobo seasoning

Trim fat from roast. Sprinkle with Adobo seasoning and pepper. Place meat in slow cooker. If your slow cooker has the ability to cook on the stovetop in the slow cooker pan, you can sear the meat on each side before putting it in the slow cooker. Put slow cooker on low (or auto if you can cook it on high for 2 hours and have it switch to low after 2 hours) and add vegetables. Cook 8 hours.

 

 

Fruit Cocktail

Dinner Rolls

 

 

Wednesday Recipes

Notes for Wednesday:

1. You may adjust the amount of cheese in this soup. If your family prefers it less cheesy, use 8 or 12 oz. of Velveeta. You may also add cooked chicken if you would like.

  Cheesy Broccoli Soup

• 2 Tbsp. butter
• 1/4 cup chopped onion (from freezer)
• 2 Tbsp. flour
• 2 1/2 cups milk
• 1 lb. Velveeta prepared cheese product, chopped into 1-1/2" cubes for easier melting
• 1 pkg. (10-16* oz., depending on how much broccoli you want in the soup) frozen broccoli, thawed and drained
• 1/8 tsp. pepper
• 1 tsp. marjoram
• 1/4 tsp. Adobo

Melt oil over medium heat in a large saucepan (6 qt. is good) on stovetop. Add onion and saute until tender. Add flour, stirring constantly for 1 minute over medium heat.

Add milk, stirring constantly. Bring to a gentle boil and reduce heat to medium-low. Simmer 1 minute. Add all remaining ingredients and cook until cheese is melted and soup is heated through.

 

Salad

 

Crusty Bread

 

 

 

Thursday Recipes

Notes for Thursday: None

  Easy Chicken and Feta Bake

• 3 lbs. boneless skinless chicken breast halves
• 2 tbsp lemon juice, divided
• Salt
• Pepper
• 1 pkg. (4 oz.) crumbled Feta Cheese (we like the one seasoned with Basil and Tomato)
• 1/4 cup each finely chopped red pepper and parsley

Arrange chicken in 13 x 9-inch baking dish. Drizzle with 1 Tbsp. lemon
juice. Season with salt and pepper. Top with feta cheese. Drizzle with
remaining 1 tbsp. lemon juice. Bake at 350° for 35-40 minutes or until
cooked through. Sprinkle with red pepper and parsley.

 

Steamed Broccoli

 Wild Rice

 

Friday Recipes

Notes for Friday:

1. The quiche recipe is a bulk freezer recipe that can be adapted based on the number of servings you choose. I am including ingredients for 2 servings, which is somewhat misleading as it makes 2 pies, not 2 servings. Freeze the other serving in a gallon freezer bag for later use.
   
   
2. The Quiche recipe gives options for any combination of meat and vegetables; I am using broccoli and ham for the grocery list. Change these if you prefer some other flavor. There should be enough broccoli on the grocery list for tonight's quiche and for Thursday night's steamed broccoli.
   
   
3. We made some of these biscuits last week so hopefully you should have some in your freezer. If not, the biscuit recipe is a very easy one to make. If you have never made biscuits, try this one before buying canned biscuits. Do not substitute regular milk for buttermilk; buttermilk is what gives the biscuits their wonderful flavor. If your family likes biscuits, try doubling this recipe and freezing half after you cut the biscuits into shapes but before baking (freeze individually on a cookie sheet then bag after frozen).
   
   
   

 Ham, Broccoli, and Cheese Quiche in a bag

Recipe is here.

Buttermilk Biscuits

• 2 cups self-rising flour
• 1/4 cup butter
• 3/4 cup buttermilk

Combine flour and butter, cutting with a fork. Stir in buttermilk. Add more flour if too wet, more buttermilk if too dry. When dough is rolling consistency, knead a few times and turn out onto a floured surface. Roll out and cut with a biscuit cutter. Bake on cookie sheet at 475° until brown. Serve with butter and honey or jelly.

Green Grapes

 

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

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