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Monday

• Heavenly Chicken Lasagna
• Corn on the Cob
• Dinner Rolls

Tuesday

• Crockpot Beef Casserole
• Egg Noodles
• Buttered Lima Beans
• Jello Fruit Salad

Wednesday

• Easy Beef and Pasta Supper
• Salad
• Garlic Bread

Thursday

• Chicken Pita Pockets
• Ge Ge's Potato Salad
• Fruit of Your Choice

Friday

• Vegetarian Pizza
• Leftover Salad
• Microwave S'mores

 

Monday Recipes

Notes for Monday:

1. If you did not restock your freezer with chicken last week, make sure to add chicken to your grocery list.
   
   

  Heavenly Chicken Lasagna

• 1 Tbsp butter
• 1/2 large onion, sauteed (from freezer)
• 1 can cream of chicken soup, undiluted (substitutions)
• 1 (10 oz) container refrigerated Alfredo sauce
• 1 (7 oz) jar diced pimiento, undrained
• 1 (6 oz) jar sliced mushrooms, drained
• 1/3 cup dry white wine
• 1/2 tsp dried basil
• 1 (10 oz) pkg frozen chopped spinach, thawed
• 1 cup cottage cheese
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 9 lasagna noodles, cooked
• 2 1/2 cups chopped cooked chicken (from freezer)
• 3 cups (12 oz) shredded sharp Cheddar cheese, divided

Melt butter in a skillet over medium-high heat.  Add onion, and saute 5 minutes or until tender.  Stir in soup and next 5 ingredients.  Reserve 1 cup sauce.

Drain spinach well, pressing between layers of paper towels.

Stir together spinach, cottage cheese, and next 3 ingredients.

Place 3 lasagna noodles in a lightly greased 13x9 inch baking dish.  Layer with half each of sauce, spinach mixture, and chicken.  Sprinkle with 1 cup Cheddar cheese.  Repeat procedure.  Top with remaining 3 noodles and reserved 1 cup sauce.  Cover and chill up to 1 day ahead.

Bake at 350° for 45 minutes.  Sprinkle with remaining 1 cup Cheddar cheese, and bake 5 more minutes or until cheese is melted.  Let stand 10 minutes before serving.

Yield:  8 to 10 servings.

Corn on the Cob

Dinner Rolls

 

Tuesday Recipes

Notes for Tuesday:

1. This recipe will freeze well so you may want to double the ingredients on your grocery list and freeze half. (Don't freeze with the egg noodles.)
   
   
2. Don't forget to prepare your Jello salad early in the day so it will be set in time for dinner.
   
   

Crockpot Beef Casserole

• 2 lbs. stew beef cut into 1 inch pieces
• 1 envelope onion soup mix
• 1 (10 1/2 oz.) can cream golden mushroom soup (substitutions)
• 1 (4 oz.) can whole mushrooms
• 1/2 cup red wine

Combine all ingredients in crock pot. Stir together well. Cover (don't peek!) and cook on low for 8-10 hours (or on high for 5-6 hours). Serve over egg noodles.

 

 

Egg Noodles

 

  Buttered Lima Beans

• 1 (16 oz.) package frozen lima beans
• 1 tbsp butter

Cook Lima Beans according to package directions. Drain. Add butter to taste.

 Jello Fruit Salad

• 1 small package orange gelatin
• 1 cup hot water
• 1 cup mayonnaise
• 1 cup evaporated milk
• 1 cup crushed pineapple, drained
• lettuce leaves

Mix gelatin in hot water until dissolved. Add all other ingredients, pour into a mold or 8x8 pan and chill until set. Serve on a lettuce leaf.

Wednesday Recipes

Notes for Wednesday:

1. If you don't have browned ground beef in your freezer, be sure to add it to the grocery list and consider adding an extra 5 pounds to cook for freezer restocking.



2. If you don't have sauteed onion in your freezer, make sure to add it to your grocery list.



3. Make a large salad tonight and save half for Friday night. Add croutons, bacon bits, sunflower seeds, and any other "crunchies" as well as salad dressing just before serving each night.
   
   

Easy Beef and Pasta Supper

• 1 lb. ground beef, browned (from freezer)
• 1 onion, chopped and sauteed (from freezer)
• 1 28 oz. jar pasta sauce
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 16 oz. Mueller's Ready Cut pasta (large elbows)
• 1/2 cup shredded cheddar cheese

Cook pasta according to package directions. Drain. Combine first five ingredients over medium heat and heat until simmering. Add cooked, drained pasta and stir. Sprinkle with cheese before serving.

 

Salad

 Garlic Bread

• 1 loaf ciabatta* or Italian bread
• 1 stick butter, softened
• 4 cloves garlic, crushed or minced
• Parmesan cheese (optional)

Slice bread in half length-wise. Mix butter and garlic well. Spread each half with half of the garlic butter mixture; sprinkle a small amount of grated Parmesan cheese over each half of bread, if desired, and place halves together on baking sheet. . Bake at 350° until bread is crusty and butter mixture is bubbly.

 

 

Thursday Recipes

Notes for Thursday:

1. Tonight we are using more leftover chicken from last week's grilled chicken. If you did not make enough chicken for the freezer last week, you can buy some precooked chicken strips from the refrigerated meat section of the grocer.
   
   
2. This potato salad recipe has been a family favorite for years. Plan ahead because it needs to chill.
   
   
3. Save any remaining vegetables for tomorrow night's veggie pizza.
   
   
   

 Chicken Pita Pockets

• 6 Pita bread pockets (preferably whole wheat for health)
• 1 lb. sliced chicken (from freezer) (approx. 1 lb. or 2-3 pieces)
• 1 sliced red or green* bell pepper
• 1/2 sliced red onions
• 4 oz. sliced mushrooms
• shredded lettuce
• 1 chopped tomatoes
• 1/2 cup sandwich peppers or relish
• 6 tbsp mayonnaise or other condiments as preferred

 

If your pitas are not ready to stuff, prepare them by cutting a sliver off of the widest side. I find that they stuff without cracking if I steam them or heat them in the microwave briefly to soften them. Prepare each pita as preferred using any combination of the above fillings.

GeGe's Potato Salad

• 1/3 cup sugar
• 1 tbsp corn starch
• 1/2 cup milk
• 1/4 cup vinegar
• 1 egg
• 4 tbsp butter/margarine
• 3/4 tsp celery seed
• 1/4 tsp dry mustard
• 3/4 tsp salt
• 1/4 cup onion, chopped
• 1/4 cup mayo* or salad dressing
• 7 med potatoes, cooked peeled and diced
• 3 hard cooked eggs, chopped
• paprika

In sauce pan, combine sugar and corn starch. Add next 7 ingredients. Cook and stir over low heat until bubbly. Remove from heat.
Add onion and mayo and cool. In a medium bowl, combine potatoes and hard cooked eggs. Gently fold in dressing. Chill. Just before serving sprinkle with paprika.

 

Fruit Of Your Choice

 

Friday Recipes

Notes for Friday:

1. I recommend periodically 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.
   
   
2. If you are using a bread machine to make dough, time it so that it is ready just before you want to cook the pizza. If you are using a frozen pizza dough, be sure to allow enough time for it to thaw. I like to thaw it for several hours in the refrigerator.
   
   
3. Use up any veggies you had leftover from last night's Pitas.
   
   

 Vegetarian Pizza

• Your favorite pizza dough recipe (see notes above)
• 28 oz. can spaghetti sauce
• 2 cups mozzarella cheese
• 1/2 cup shredded Parmesan cheese
• Sliced onions, peppers, black olives, mushrooms, and any other veggies you like on pizza

Make pizza dough according to recipe and roll out on a pizza stone or pan. Layer remaining ingredients. Cook at 400° until brown and bubbly.

 

Leftover Salad

Microwave S'mores

• Graham crackers
• Hershey's Chocolate Bars (1/2 for each s'more)
• Large marshmallows

Break graham cracker sheets in half and place a marshmallow on one side. Heat for 30 seconds in the microwave (until marshmallow expands to 2 times its original size), then top with 1/2 half Hershey bar and the other half of the graham cracker. Enjoy!

 

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

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