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Monday

• Swedish Meatballs
• Egg Noodles
• Buttered Lima Beans
• Sliced Oranges

Tuesday

• Baked Ham
• Corn Casserole
• Steamed Broccoli
• French Bread

Wednesday

• Baked Potato Bar
• Fruit Salad

Thursday

• Chicken Orrechiette
• Salad
• Crusty Bread with Olive Oil and Parmesan Cheese for Dipping

Friday

• Ham and Pineapple Kabobs
• Rice
• Leftover Salad

 

Monday Recipes

Notes for Monday:

1. Tonight we are using meatballs from the freezer. If you don't have frozen meatballs, make some using this recipe. Be sure to add ground beef to your grocery list if you need to make the meatballs. Feel free to make extras to freeze.

 

  Swedish Meatballs

• 1 (12 oz.) bag of egg noodles
• meatballs (from freezer)
• vegetable oil for frying
• 2 tbsp. butter
• 2 tbsp. flour
• 1 c. beef broth
• 1/2 tsp. salt
• Dash cayenne pepper
• 1/2 tsp. Worcestershire sauce
• 1 c. (1/2 pt.) dairy sour cream, room temperature

Start noodles cooking according to package directions. If using cooked meatballs, reheat in oil for a few minutes or fry uncooked meatballs until done. Drain on paper towels. Combine remaining ingredients for sour cream sauce. Fold meatballs into sour cream sauce. Drain noodles when cooked and serve meatballs on cooked 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.

Sliced Oranges (3 fresh)

 

 

 

Tuesday Recipes

Notes for Tuesday:

1. I prefer to use my slow cooker to bake my ham so I don't have to run the oven for several hours.
   
   
2. There is no need to add any liquid to the ham. It will make its own juices. I personally like to add brown sugar to this dish by sprinkling about a cup over the top of the ham. I then baste the ham throughout the day by pouring it's juices over the brown sugar-topped ham.
   
   
3. I have added a large size ham to the grocery list for tonight's meal which will allow for plenty of leftovers. Over the next few weeks we will use these leftovers in a variety of recipes. Plan to eat the baked sliced ham tonight, save some of the leftovers for Friday night's kabobs by cutting about 2 cups into large cubes, then save the rest of the ham by cubing or chopping it for the freezer. If you have enough leftovers, you could also cut some into slices for a future use.
   
   
4. Make extra steamed broccoli tonight for using as a potato topping in tomorrow night's potato bar.
   
   
   
   

 Crock Pot Baked Ham

• 8 lb. ham, preferably smoked butt or shoulder

Place ham in slow cooker and cook 8-10 hours on low. Slice before serving. Shred or chop any leftovers and freeze in 1-2 cup portions.

 

 

Corn Casserole

• 2 Tbsp. butter
• 2 Tbsp. flour
• 1 cup milk
• 1 can corn, drained
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 Tbsp. sugar
• 2 eggs, beaten

Melt butter in a sauce pan, add flour, and stir until thick. Add milk slowly, stirring constantly. Turn off heat and add the rest of the ingredients. Pour into a greased 9x9 casserole dish. Bake at 350° for 25 minutes or until firm and slightly brown.

Steamed Broccoli (fresh* or frozen)

French Bread

 

 

Wednesday Recipes

Notes for Wednesday:

1. Bake some extra potatoes tonight if you want to use some for leftovers over the weekend.
   
   
2. Last week we bought a 5 lb bag of baking potatoes. If you have any of those potatoes leftover, just delete the potatoes that I have placed on your shopping list this week.
   
   
3. This dressing recipe makes a lot so we will use it again next week on our Spinach Salad.
   
   

 Baked Potato Bar

• 6 baking potatoes
• shredded cheddar cheese
• steamed broccoli (from Tuesday, reheat in microwave for about 2 minutes)
• sour cream
• bacon bits
• butter
• any additional toppings your family may like

Spray potatoes with olive oil spray. Coat with coarsely ground salt and pepper. Poke several times with a fork and cook in microwave until centers are hot and tender (start with 6 minutes and go from there). Cut open and mash insides (leave insides in potato). Top with preferred toppings from above or serve plain and let each person top their own from your "toppings bar".

 

 

 Fruit Salad with Poppy Seed Dressing

• 2 plum, chopped
• 1 cantaloupe, chopped
• 1 banana, sliced
• 2 kiwi, chopped
• 1 cup seedless red grapes
• 1/2 cup Poppy Seed Dressing

Wash, mix and cut up all fruit. Stir in dressing and toss to coat. Add more dressing if desired.

Poppy Seed Dressing

• 1 1/4 cup sugar
• 2 tsp dry mustard
• 2 tsp salt
• 2/3 cup white vinegar
• 1 tbsp onion powder
• 2 cups salad oil (or any light vegetable oil)
• 3 tbsp poppy seed

Mix sugar, mustard, salt and vinegar. Add onion powder and stir thoroughly. Add oil slowly, beating constantly with a whisk until thick and well blended. Add poppy seed and beat for a few more minutes. Store in cool place or in the fridge for up to two weeks. Can also be served over spinach salad or fruit such as grapefruit or avocado.

 

 

Thursday Recipes

Notes for Thursday:

1. Tonight's recipe calls for orecchiette pasta but if you cannot find this type, use medium shells.
   
   
2. If you have never tried dipping your bread in a shallow dish of olive oil with seasonings, do try it. Tonight we are flavoring the olive oil with Parmesan cheese, but you can change it to balsamic vinegar or fresh pesto and it is delicious.
   
   
3. If you have chicken in your freezer, use that for tonight's dish. If you don't, either boil or grill several pounds of chicken for the freezer and tonight's meal. The grocery list will have the chicken included so you can stock your freezer.
   
   
4. Make a large salad tonight and save half for Friday night. Add croutons, bacon bits, sunflower seeds, and any other "crunchies" just before serving each night.
   
   

Chicken Orecchiette

• 1 (16 oz) package Pasta LaBella Orecchiette
• 1/2 cup extra virgin olive oil
• 1/2 cup balsamic vinegar
• 1 cup tomatoes, diced
• 1 cup yellow pepper, diced
• 1/2 cup scallions
• 3 cups cooked and cubed chicken meat (from freezer or cooked tonight-see notes)
• 1/4 cup fresh basil, chopped (I usually use 2-3 tsp. dried*)
• Salt and pepper to taste
• 4 oz. feta cheese (the kind that is flavored with basil works great)
• 1/4 cup Parmesan cheese

Cook pasta according to package directions. Drain and place hot pasta in mixing bowl. Pour olive oil and balsamic vinegar over pasta. Add tomatoes, bell peppers, scallions, and chicken. Toss well. Add basil, salt, pepper, feta, and Parmesan cheese. Toss well and serve immediately.

Salad

 

Crusty Bread with Olive Oil and Parmesan Cheese for Dipping

 

Friday Recipes

Notes for Friday:

1. This would be a great recipe for Kids in the Kitchen. Let your kids thread the skewers with the kabob ingredients, with your help of course, so they don't stab themselves with the skewers.
   
   
2. Use leftover cubed ham from Tuesday night for tonight's kabobs.
   
   
   

 Ham and Pineapple Kabobs

• 1 can pineapple chunks, unsweetened
• 6 tbsp butter or margarine
• 1/3 cup brown sugar
• 1/2 tsp cinnamon
• 2 medium sweet potatoes, peeled & sliced
• 1 medium green pepper, chunked
• 1 1/2 - 2 cups ham, cooked & cubed (from Wednesday)

Drain pineapple, reserving 2 tbsp juice. In a saucepan, combine reserved juice, butter, brown sugar & cinnamon; cook & stir over medium heat until dissolved. Set aside. Place sweet potatoes in another saucepan; cover with water; bring to a boil. Reduce heat. Simmer, uncovered, for 10-12 minutes or until potatoes are tender; drain.

On skewers, alternately thread sweet potatoes, green pepper, ham & pineapple. Brush with brown sugar mixture. Grill or broil 4 in. from heat for 4-6 minutes on each side or until heated through & peppers are tender; basting occasionally. Serve over rice.

Rice

 

Leftover Salad

 

 

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

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