You are here: Home / Weekly Menu / Archive / May 5-9, 2008
Monday
- Cinco de Mayo Casserole
- Refried Beans
- Peach Burritos
Tuesday
- Stuffed Pork Chops
- Sauteed Asparagus
- Cooked Apples
Wednesday
- Easy Cheeseburger Pie
- Yogurt and Fruit
- Salad
Thursday
- Baked Salmon
- Herbed Rice
- Brussels Sprouts
Friday
- Grilled Chicken
- Cole Slaw
- Sliced Melon
- Ice Cream Sundaes
Monday Recipes
Notes for Monday:
- Today is Cinco de Mayo. For more information and resources about Cinco de Mayo, visit TheHomeSchoolMom.
- Today we are making refried black beans from dried beans. Start the beans the night before so you have plenty of time to finish them before dinner. They are quite easy. When done, you will have several baggies of beans to freeze. Each baggie of beans is approximately equal to one can of beans in recipes.
Cinco de Mayo Casserole
- 3 cups chicken, cooked (from freezer)
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 can Rotel tomatoes and green chiles
- 1/2 cup chicken broth
- 2 tsp. salt
- 1 bag tortilla chips
- 1 onion, chopped and sauteed (from freezer)
- 3 cups shredded cheddar cheese
Combine chicken broth, soups, Rotel, and salt. In a 3 qt. casserole dish, place tortilla chips, chicken, soup mixture, onions, and cheese (in this order). Bake for 45 minutes at 350°F.
Refried Beans
- 1 bag black turtle beans (kidney,pinto, or red beans also work)
- cumin
- Adobo or garlic salt
- olive oil
- 1 can red enchilada sauce
- 1 cup shredded cheddar cheese
Rinse beans in a colander and check to be sure there are no stones or other debris. Place beans in a dutch oven and cover with water so that the water is twice as deep as the beans. Let sit overnight. Drain beans in colander and rinse pot. Place beans in slow cooker and cover with water, making sure the water is twice as deep as the beans. Cook on Hi for 5 hours or Low for 8-10 hours.
Drain beans, reserving liquid (place colander on a large pan or bowl then pour beans in). Separate beans into 2 cup servings in freezer bags, reserving 4 cups of beans for tonight's meal. Cover beans in each bag with some of reserved liquid.
Mash 4 cups of beans, adding enough liquid to make beans mushy and soft. Heat 2 T. olive oil in a fry pan and add mashed beans and spices to taste. Stir until hot and bubbly. Heat enchilada sauce in a sauce pan and serve beans topped with enchilada sauce and shredded cheddar cheese.
Peach Burritos
- 2 lg. peaches, thinly sliced
- 4 (8-inch) flour tortillas
- 2 Tbsp butter
- cinnamon (to taste)
- 2 Tbsp brown sugar
- whipped cream for garnish
Steam tortillas or heat for 10-15 seconds in microwave to soften. Place 1/2 sliced peach down the center of each tortilla. Melt butter in a skillet. Fold up tortillas burrito-style (bottom first, then each side) and cook gently for 4-5 minutes, turning halfway through cooking. Remove from pan and sprinkle with cinnamon and brown sugar. Add whipped cream for garnish, if desired.
Tuesday Recipes
Notes for Tuesday:
- You may have to request that your butcher cut tonight's pork chops for you to make sure they are thick enough.
Stuffed Pork Chops
- 4-6 boneless thick pork loin chops
- 8 oz. crumbled blue cheese
- 8 slices bacon, cooked and crumbled
- 2 tsp. dried chives
- adobo seasoning (to taste)
- black pepper (to taste)
Using a sharp knife, cut a slit into each pork chop to make a pocket, taking care not to cut all the way through. Mix together cheese, bacon, and chives. Divide cheese filling into loose balls equal to the number of pork chops you are cooking. Stuff each pork chop with the ball of cheese filling and secure opening with a toothpick. Sprinkle lightly with adobo and pepper on both sides of chops. Bake at 350°F for 20-30 minutes or until done. These can also be baked in the microwave.
Sauteed Asparagus (fresh or frozen*)
Cooked apples
- 6 Granny Smith apples, peeled, cored, and sliced
- 2 T. sugar
- 1/4 tsp. cinnamon
- 1 tsp. vanilla
- 2 T. water
Combine all ingredients in a saucepan and simmer until apples are tender. Serve hot or cold.
Wednesday Recipes
Notes for Wednesday: none
Easy Cheeseburger Pie
- 1 lb. cooked ground beef (from freezer)
- 1 large onion, chopped and sauteed (from freezer)
- 1 can diced green chiles (optional)
- 1/2 teaspoon salt
- 1 cup shredded Cheddar cheese (4 ounces)
- 1/2 cup Bisquick® mix
- 1 cup milk
- 2 eggs
Heat oven to 400°F. Grease 9-inch pie plate. Combine beef and onion. Spread in pie plate; sprinkle with salt, chiles, and cheese. Stir in remaining ingredients until blended. Pour into pie plate. Bake about 25 minutes or until bubbly.
Vanilla yogurt with sliced fruit of your choice
Salad
Thursday Recipes
Notes for Thursday: none
- 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.
- 3 T. olive oil
- 1 medium onion chopped (from freezer)
- 1 clove garlic minced
- 1 green pepper chopped, seeded
- 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 green pepper in oil until transparent. Add rice and onion 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).
- 2 pints fresh Brussels Sprouts or 1 package frozen Brussels Sprouts*
- 1/2 cup chopped onions, sauteed (from freezer)
- 1 Tbsp. flour
- 1 Tbsp. brown sugar
- 1/2 tsp. dry mustard
- 1/2 cup milk
- 1 cup sour cream
Steam sprouts until tender, or cook according to package directions. Combine thawed onions with juices, flour, brown sugar, and mustard in a saucepan, mixing well. Gradually add milk while heating, stirring constantly. Bring mixture to a boil; simmer for 2 minutes. Reduce heat and add sour cream; heat thoroughly. Pour Brussels sprouts into a serving dish and cover with cream sauce.
Adapted from a recipe on a bag of Pictsweet Brussels Sprouts
Friday Recipes
Notes for Friday:
- Tonight we are going to replenish our freezer supply of cooked chicken by grilling chicken for dinner and freezing the leftovers for meals next week. If you have a large family or growing boys, you may want to double this recipe in order to have some leftover.
Grilled Chicken
- 4 lbs. chicken parts of your choice
- 1/2 cup red wine vinegar
- 1 cup soy sauce
- 1/2 cup vegetable oil
- 2 tsp. oregano
- 1 tsp. basil
- 1 tsp. garlic salt or Adobo
- 1/2 tsp. pepper
Place marinade with chicken in a zipper bag and marinate overnight. Grill chicken until it reaches 160° at the thickest part, or until white all the way through and juices run clear. If you do not have a grill, you can bake the chicken in the oven.
Cole Slaw
- 1 bag prepared cabbage slaw, or homemade shreds
- 1/2 cup mayonnaise
- 1 Tbsp. vinegar
- 2 tsp. sugar or sugar substitute
Combine last 3 ingredients and refrigerate covered until ready to use. Mix with shredded slaw vegetables just before serving.
Sliced Melon
Ice Cream Sundaes
- Favorite Ice cream flavor (I like vanilla best with sundae toppings)
- Ice cream toppings could include: hot fudge, caramel, coconut, nuts, candy pieces, chocolate chips, strawberry sauce, fresh fruit, etc.
- frozen whipped topping
Have fun letting each family member make their own special one-of-a-kind Sundae.
* Indicates that of the options listed, this item is the one on the grocery list.