You are here: Home / Weekly Menu / Archive / April 21-25, 2008
Monday
- Pie A La Italian
- Steamed Broccoli
- Fruit Salad
Tuesday
- Beef Burgundy Simplified
- Egg Noodles
- Green Beans
- Baked Bananas
Wednesday
- Lime Herb Chicken
- Grilled Corn on the Cob
- Salad
Thursday
- Linguini with Vegetables and Sauce
- Garlic Bread
- Pears
Friday
- Grilled Chicken Pecan Salad
- Bread of Your Choice
Monday Recipes
Notes for Monday: none
Pie A La Italian
- 1 can Crescent Dinner Rolls
- 8 oz package Monterey Jack cheese, cut into ½ inch cubes
- 12 oz package smoked sausages, cut into ¼ inch slices
- 1/8 tsp salt
- 1/8 tsp pepper
- 1 Tbsp grated parmesan cheese
- 2 eggs, slightly beaten
Unroll crescent rolls and separate into 8 triangles. Place 5 triangles in ungreased 9 inch pie pan pressing pieces together to form a crust. Reserve 3 triangles for top crust. Combine remaining ingredients in large mixing bowl. Pour into crust. Roll out each remaining triangle so longest side is 9 inches. Cut into ½ inch strips. Crisscross strips over filling to form a lattice top. Flute edge. Bake at 325°F for 60 to 70 minutes or until knife inserted 2 inches from edge comes out clean. Do not overbake. Cool 10 minutes before cutting in wedges.
Steamed Broccoli
Fruit Salad
Your favorite combination of canned or fresh fruit. I suggest grapes, bananas, mandarin oranges, strawberries and pineapple (these are on your grocery list). Serve with vanilla yogurt.
Tuesday Recipes
Notes for Tuesday:
- Baked bananas sound unusual, but they are very sweet and delicious. Give it a try if you have never had them!
- If you can make the Beef Burgundy a day or two early and refrigerate it the flavor will intensify. If not, start it in the early afternoon to be ready for dinner. I do this recipe in my slow cooker, and I add the mushrooms at the beginning with the other ingredients.
- I have listed substitutes for the red wine in this recipe, but I do not recommending substituting unless absolutely necessary. The red wine is what gives this wonderful dish its depth of flavor. If you do not drink wine and the rest of the bottle would go to waste, look for the small 4 packs that have one serving per bottle. These are ideal for cooking as you only open what you need.
Beef Burgundy Simplified
- 2 T. oil
- 18 small white onions, peeled (or frozen)
- 3-5 pounds beef chuck, cut in 1 1/2 inch cubes
- 2 T flour
- 1/2 tsp. salt
- 1/4 tsp. freshly ground pepper
- 1-2 C. Burgundy or other dry red cooking wine (substitutes)
- 2 cloves garlic, crushed
- 3/4 cup beef stock (or canned beef bouillon*)
- 1- 8 oz can tomato sauce
- 2 T. chopped parsley
- 1 bay leaf
- 1 tsp. thyme
- 3/4 pound fresh mushrooms
- 2 T. butter
- Egg Noodles, cooked according to package directions
Lightly brown the onions in the oil and remove with a slotted spoon and reserve. Pat meat dry between paper towels and brown it on all sides in the same pot without crowding. You may have to do it in batches. Sprinkle browned meat with flour, salt, and pepper. Add wine, garlic, stock, tomato sauce and herbs. Over heat bring the mixture to a simmer and then cook it, tightly covered for two or more hours or until the meat is fork tender. Add the onions after one hour.
Meanwhile, wipe the mushrooms with a damp cloth and trim off stem ends. Quarter mushrooms if large, leave small ones whole. Heat the butter and remaining part of oil in a large skillet and lightly saute the mushrooms for about 4 minutes and set aside.
When done, skim off any fat and add the mushrooms. Voila! Beef burgundy! After cooling, it can be refrigerated or frozen at this point. If the sauce is too thin, combine 2 TB flour with 1/2 Cup water and whisk the mixture into boiling beef burgundy. Serve over egg noodles.
This recipe is courtesy of Marilyn Moll at www.UrbanHomemaker.com.
Egg Noodles , prepared according to instructions
Green Beans
Baked Bananas
- 8 firm bananas, peeled
- 6 Tbsp. butter, melted
- 2 cups fine bread crumbs
- 1/2 cup brown sugar
Slice bananas in half length-wise. Dip each half in melted butter and roll in bread crumbs. Place in a greased 9x9" pan and sprinkle with brown sugar to taste. Bake at 350°F until bananas are soft and lightly browned (about 15 minutes). Serve warm.
Wednesday Recipes
Notes for Wednesday:
- If you do not have a grill: try baking the chicken in the oven at 350°F until juices run clear. For the corn-on-the-cob, place corn in a large pot of cold water. Bring water to a boil and cook corn for about 5 minutes. Remove from water and serve with butter, salt and pepper.
- If using fresh ears of corn you can either grill in the husks or out of the husks. I have never grilled in the husks so the recipe for today will be for ears NOT in the husks. If you want to try grilling in the husks try grilledcornonthecob.com. It looks like pretty good information, but again...I have NOT tried this method.
- Save about half of tonight's chicken for Friday night when we will have Grilled Chicken Pecan Salad.
Lime Grilled Chicken
- 1 cup lime juice
- 2/3 cup Italian dressing
- 2 tsp garlic, minced
- 2 tsp basil
- 1 tsp thyme
- 1/2 tsp salt
- 1/2 tsp pepper
- 3-4 pounds boneless, skinless chicken
Heat grill. Mix all ingredients except chicken in a mixing bowl. Place chicken in a large ziploc bag; pour half of the marinade over the chicken. Seal the bag and toss to coat. Marinade for at least 15 minutes. Save the remaining marinade for basting.
Drain and discard marinade from bag and grill chicken over medium-low heat for 35 - 45 minutes or until juices run clear, basting occasionally with the reserved marinade. Brush remaining marinade over chicken just before removing from grill.
Grilled Corn on the Cob
- frozen or fresh* ears of corn
- melted butter
If using fresh corn, soak your corn in water for about 30 minutes before wrapping in aluminum foil, turning your corn about every 5 minutes because they will float on the water.
Place each ear of corn (fresh, soaked and drained; or frozen) on a separate sheet of aluminum foil. Brush butter over each ear. Wrap in foil. Place over hot coals on grill.
Grill 25 -35 minutes, turning occasionally, until heated through.
Salad
Thursday Recipes
Notes for Thursday:
- A jar of Alfredo sauce will make tonight's meal a breeze to prepare.
- This dish is a great vegetarian dish, but you can easily add cooked chicken from the freezer if you have meat eaters.
Linguini with Vegetables and Sauce
- 28 oz. jar of Alfredo sauce
- 1 lb. box linguini
- 1 1/2 cups chopped chicken from freezer, (optional, not on grocery list)
- 1 bag (14 oz.) bag frozen broccoli, cauliflower, and carrots
- 1 can (14 oz.) diced tomatoes, drained
- Parmesan Cheese (to taste)
Prepare linguine according to directions, cooking frozen vegetables in with linguini. Drain all and return to pan. Add sauce and chicken and heat. Heat tomatoes in microwave or on stovetop. Serve pasta mixture topped with tomatoes and Parmesan cheese.
Garlic Bread
- 1 loaf ciabatta* or Italian bread
- 1 stick butter, softened
- 4 cloves garlic, crushed or minced
Slice bread in half length-wise. Mix butter and garlic well. Spread each half with half of the garlic butter mixture and place halves together on baking sheet. Bake at 350°F until bread is crusty and butter mixture is bubbly.
Pears
Friday Recipes
Notes for Friday:
- Use your leftover grilled chicken from Wednesday night for this restaurant inspired chicken salad. If you did not have any leftovers, make sure to add more chicken to your grocery list.
Grilled Chicken Pecan Salad
- 1 pound grilled chicken from Wednesday night
- 4 cups salad greens
- 1/2 cup pecans
- 1 can mandarin oranges
- 1/2 cup craisins
- 1/4 cup crumbled blue cheese (optional)
- balsamic vinaigrette salad dressing
Slice chicken and then reheat in microwave for about 1 minute, checking for desired temperature. Prepare salad by mixing all ingredients except salad dressing in a large bowl. Toss well. Pour desired amount of salad dressing over salad and serve.
Bread of Choice
* Indicates that of the options listed, this item is the one on the grocery list.