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Monday

• Beef with Broccoli
• Rice
• Mandarin Pineapple Salad

Tuesday

• Chops with Gravy
• Mashed Potatoes
• Sweet Peas

Wednesday

• Grilled Marinated Chicken
• Corn on the Cob
• Brussels Sprouts with Cream Sauce

Thursday

• Poppy Seed Chicken
• Baked Asparagus
• Frozen Fruit Salad

Friday

• Ham and Cheese Wraps
• Pasta Salad
• Leftover Frozen Fruit Salad

 

Monday Recipes

Notes for Monday: none

Beef With Broccoli

• 3 tbsp cornstarch, divided
• 1/2 cup water plus 2 tbsp water, divided
• 1/2 tsp garlic powder
• 1 lb boneless round steak, cut into 2 inch strips
• 2 tbsp vegetable oil, divided
• 4 cups broccoli florets
• 1/3 cup soy sauce
• 2 tbsp brown sugar
• 1 tsp ground ginger
• hot cooked rice

Combine 2 tbsp cornstarch, 2 tbsp water and garlic powder in a bowl and mix until smooth. Add beef and toss until well coated. Stir-fry beef in a large skillet or wok over medium-high heat in 1 tbsp oil until meat is no longer pink, about 10 minutes. Remove meat from skillet and keep warm. Stir-fry broccoli in the remaining oil for about 5 minutes, then return beef to pan. Mix together soy sauce, brown sugar, ginger and remaining 1 tbsp of cornstarch and 1/2 cup water until smooth; add soy mixture to skillet. Cook for 2 minutes, stirring frequently. Serve over rice.

Mandarin Pineapple Salad

• 1 can pineapple tidbits, drained
• 1 can mandarin oranges, drained

Mix fruit together and serve.

 

Tuesday Recipes

Notes for Tuesday:

1. Prepare the marinade for tomorrow night's chicken tonight and let the chicken sit in the refrigerator overnight for a more intense flavor.
   
   
   

 Chops with Gravy

• 4 pork chops
• 1 tbsp olive oil
• 1/2 tsp garlic salt
• 1/2 tsp poultry seasoning
• 1/4 tsp pepper
• 1 can (10.75 oz.) cream of potato soup

Place pork chops in a skillet with oil. Sprinkle with seasonings and brown both sides. Pour undiluted soup over pork chops; cover and cook over low heat 15 - 20 minutes until heated through.

 

 

Mashed Potatoes

• 6 potatoes
• 4 Tbsp. butter
• 1 cup sour cream
• 3 oz. cream cheese
• milk
• Adobo seasoning to taste

Peel potatoes and quarter. Boil in enough water to cover potatoes until potatoes are tender. Drain. Mix all ingredients except milk and mash with a potato masher or large fork. Add enough milk to make potatoes creamy. If you like very creamy mashed potatoes you can use a mixer to get a good whipped consistency. If you like lumpy potatoes, I recommend using a fork or potato masher to maintain a more solid consistency. If you want a healthier version, omit sour cream and cheese, mix with skim milk and add butter buds for flavor.

Buttered Sweet Peas

 

 

Wednesday Recipes

Notes for Wednesday:

1. The longer your chicken marinates before grilling, the better it will be. I recommend preparing the marinade at least 24 hours in advance for the best flavor, but if necessary, start marinating the chicken in the morning for grilling at dinnertime. If you did not make a large amount of chicken for your freezer last week, try making extra tonight. Make a large batch of chicken so we have plenty of leftovers to freeze for later. Using grilled chicken from your freezer in place of boiled or sauteed chicken gives your casseroles and soups a great flavor, so put your freezer bags of chicken in the freezer and use them in any recipe that calls for chopped cooked chicken. Be sure to save enough chicken for tomorrow's Poppy Seed Chicken.
   
   
2. Today we need to put together the Frozen Fruit Salad so it can freeze overnight.
   
   

 Grilled Marinated 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. Serve half of the chicken tonight and save the rest for tomorrow. If you do not have a grill, you can bake the chicken in the oven.

 

Corn on the Cob

 

 Brussels Sprouts with Cream Sauce* or Stovetop Brussels Sprouts

• 3 c. frozen Brussels sprouts
• 1 tbsp. butter
• 1 tbsp. chopped onion (from freezer)
• 1 garlic clove, minced
• 1 tbsp. flour
• 1/2 c. milk
• 1 tsp. dry white wine
• 1/8 tsp. black pepper
• 1 tbsp. grated Parmesan cheese

Cook brussels sprouts according to package directions but without salt.

Meanwhile, in small saucepan over low heat, or in double boiler, melt butter. Add onion and garlic and cook, stirring frequently, 3 minutes or until soft. Add flour and cook, stirring frequently, about 1 minute. Gradually add milk, wine and pepper; cook until thickened and smooth. Remove from heat; stir in cheese until melted. If sauce becomes too thick, add additional 1-2 tablespoons skim milk. Drain brussels sprouts; pour sauce over sprouts.

Adapted from Cooks.com.

 

  Frozen Fruit Salad

• 2 T. sugar
• 3 oz. cream cheese, softened
• 2 T. milk
• 2 T. lemon juice
• 1 can mandarin oranges
• 1/2 cup pecans (optional)
• 1 cup maraschino cherries, quartered
• 1 can crushed pineapple, drained
• 1/3 cup mayonnaise
• 1 cup whipping cream, whipped
• lettuce leaves

Mix cream cheese and milk. Add mayonnaise, lemon juice, dash salt, pineapple, pecans, cherries, and sugar. Fold in whipped cream (do not stir). Freeze.

 

Thursday Recipes

Notes for Thursday:

1. Use chicken from last night's grill for quick prep tonight.
   
   
2. Make sure to thaw your Frozen Fruit Salad that you prepared last night about 45-60 minutes before you plan to eat.
   
   

   Poppy Seed Chicken Casserole

• 2 cups cooked chicken (from last night)
• 2 cans cream of chicken soup
• 1/2 cup sour cream
• 1 sleeve round buttery crackers
• 1 Tbsp. poppy seed

Topping

• 1 sleeve round buttery crackers
• 2 Tbsp. butter, melted
• poppy seed for garnish

Combine chicken, soups, sour cream, 1 sleeve crackers, and 1 Tbsp. poppy seed in a large bowl. Mix well and transfer to a greased casserole dish. Mix together remaining crackers and melted butter and sprinkle on top. Garnish with poppy seed. Bake at 325° for 25 minutes.

Baked Asparagus

• 1-2 lbs fresh asparagus* or frozen if your fresh asparagus selection is not very good
• 2 Tbsp. olive oil
• 1-2 Tbsp. soy sauce* or tamari
• Salt and pepper to taste

Line a baking pan with foil for easy clean up. Mix oil and soy sauce and pour onto foil-lined pan. Prepare asparagus according to the notes by washing and snapping the ends. Gently roll the asparagus in the oil and soy mixture. Sprinkle with salt and pepper (easy on the salt since soy is salty). Roast for 10-15 minutes at 350°.

 Frozen Fruit Salad

• 2 T. sugar
• 3 oz. cream cheese, softened
• 2 T. milk
• 2 T. lemon juice
• 1 can mandarin oranges
• 1/2 cup pecans (optional)
• 1 cup maraschino cherries, quartered
• 1 can crushed pineapple, drained
• 1/3 cup mayonnaise
• 1 cup whipping cream, whipped
• lettuce leaves

Mix cream cheese and milk. Add mayonnaise, lemon juice, dash salt, pineapple, pecans, cherries, and sugar. Fold in whipped cream (do not stir). Freeze. Remove from freezer about 45-60 minutes before serving to soften. Slice into squares and serve on a lettuce leaf.

 

 

Friday Recipes

Notes for Friday:

1. Tonight's dinner can be prepared in advance, making it a great meal for days when extra-curricular activities keep you running until right before dinner.
   
   
2. A less expensive alternative to deli ham is the thinly sliced deli meats from Oscar Meyer in the refrigerated meat section. I use them all the time.
   
   
3. Remember not to serve honey to children under 1 year old.
   
   
4. The Ranch Pasta Salad is compliments of Heidi from TheHomeSchoolMom in the Kitchen. Thanks, Heidi!
   
   
5. If you can't find whole wheat pasta, use white pasta.
   
   
6. Make the pasta salad in the morning to give it plenty of time to chill.
   
   
   
   

 Ham and Cheese Wraps

• Large wraps or tortillas (flavored are fine)
• 2 lbs. Deli ham (enough to save 8 slices for Friday's recipe)
• Shredded lettuce
• Sliced tomatoes
• Shredded cheddar* or Monterey Jack cheese
• Honey dijon spread

Honey Dijon Spread
Mix all ingredients well:

• 1/4 cup mayonnaise
• 1/4 cup stone-ground mustard
• 2 Tbsp. honey

Spread each wrap with honey dijon spread. Layer lettuce, tomato, ham, and cheese on top. Closing bottom first, roll each wrap up tightly. Serve immediately or refrigerate until ready to serve.

 

 

 Pasta Salad

• 1 lb. whole wheat pasta shells
• 2 handfuls baby carrots, chopped
• 1/2 bunch green onions, chopped
• 3 stalks celery, chopped
• 1/2 package frozen baby peas, thawed
• 1 cup real mayonnaise, more if it seems dry
• 1 package ranch dressing mix

Mix all ingredients. Chill for 1 hour or more.

Leftover Frozen Fruit Salad

 

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

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