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Monday

• Grilled Chicken
• Grilled Asparagus
• Wild Rice

Tuesday

• Crockpot London Broil
• Tammy's Potatoes
• Sauteed Okra

Wednesday

• Garden Alfredo
• Sourdough Bread
• Salad

Thursday

• Lemon Pasta Chicken
• Sauteed Zucchini and Squash
• Leftover Salad

Friday

• Crockpot Enchiladas
• Black Bean Salad
• Peach Burritos

 

Monday Recipes

 

Notes for Monday:

 

1. Plan ahead...chicken needs to marinade.
   
   
2. Tonight we are going to replenish our freezer supply of cooked chicken by grilling chicken for dinner and freezing the leftovers. If you have a large family or growing boys, you may want to double this recipe in order to have some leftover.
   
   
3. When you buy asparagus, look for small stalks. Tiny stalks mean tender asparagus, large stalks mean it will be tough.
   
   
   
   
   

 

 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 or at least for several hours. 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.

 

 

 

Grilled Asparagus

• 1 lb. fresh asparagus
• olive oil
• salt
• pepper
• dill

 

Wash asparagus and snap tough ends off. Drizzle with olive oil, then sprinkle with salt, pepper, and a little bit of dill. Grill until tender. In order to keep the tips from burning, you should either wrap them in foil or face them to a cool part of the grill.

 

Wild Rice

 

 

Tuesday Recipes

 

Notes for Tuesday: none

Crockpot London Broil

• 2-3 lb. London Broil
• Salt and pepper
• 1 clove garlic, sliced
• 1 medium onion, sliced
• 3/4 cup water
• 3 tbsp soy sauce

Rub salt and pepper onto London Broil. Make small slits in roast and insert garlic clove slices. Put half of sliced onion in bottom of crock-pot. Place roast on top of sliced onions and add the remaining ingredients. Add remaining half of onion slices to the top of roast. Cover and cook on low for about 10 hours. Remove roast from crockpot. Serve with juices or make a thicker gravy if desired by blending 2 tablespoons cornstarch with 2 tablespoons of cold water. Form a smooth paste. Set crockpot on high and pour in cornstarch paste. Stir well and let come to a boil (about 15 minutes) until thickened.

 

Tammy's Potatoes

 

• 6-8 large baking potatoes,cubed
• 3 tbsp olive oil
• 1 pkg. onion soup mix

 

Combine cubed potatoes, olive oil, and soup mix in a large, resealable bag. Shake until potatoes are well coated. Coat a 13x9 inch baking dish with non-stick cooking spray. Place seasoned potatoes in baking dish and bake at 350° F for 45 minutes or until tender.

 

 

 

Sauteed Okra

 

• 2 pkg. (10 oz.) frozen okra (not breaded)* or about 1 lb. fresh okra, sliced with tops removed
• 2 tbsp olive oil
• salt and pepper to taste
• 1/4 cup finely chopped pecans, if desired

 

In a large skillet, heat oil over medium heat. Add okra, salt and pepper to taste, and pecans, if desired. Pan fry okra, stirring occasionally, until no longer "slimy", about 15 minutes. Allow okra to "brown" but not burn. Serve warm.

 

 

 

 

 

 

 

 

Wednesday Recipes

 

Notes for Wednesday:

 

1. Make a large salad tonight and save half for Thursday night. Add croutons, bacon bits, sunflower seeds, and any other "crunchies" just before serving each night.
   
   
   

 

 

  Easy Garden Alfredo

 

• 12 oz. egg noodles
• 16 oz. bag frozen mixed vegetables
• 12 oz. jar Alfredo sauce
• 1/2 cup sliced green onions

 

Cook noodles according to package directions. In the last 4 minutes of cooking time, add frozen vegetables to the boiling noodles. When done, drain noodles and vegetables and return to pan. Add Alfredo sauce, starting with 1/2 jar and adding a little at a time until you like the consistency. Add green onions. Heat on medium until sauce is heated through. Serve immediately.

Note: To lower the fat content of this dish, you could use less alfredo sauce and add a little milk.

 

 Sourdough Bread

 

Heat and serve with butter.

 

 

 

 

Salad

 

 

 

 

 

Thursday Recipes

 

Notes for Thursday:

 

1. Use leftover chicken from Tuesday if you made the extra.
   
   

 

   Quick Lemon Pasta With Chicken

• 8 oz. linguini, cooked according to package directions
• 3 tbsp. unmelted butter
• 1 tbsp lemon juice
• 1 1/2 tsp dried basil
• 1/2 tsp garlic powder
• 1/2 tsp lemon-pepper seasoning
• 1 lb. cooked, cubed chicken (from freezer)
• 1/4 cup grated Parmesan cheese

 

Cook pasta according to package directions. In a separate saucepan, combine next 5 ingredients and simmer until butter is melted. Add cooked chicken and stir until coated and chicken has been reheated. Add drained pasta and toss to coat. Sprinkle with parmesan cheese. Serve immediately.

 

 

 

Sauteed Squash and Zucchini

 

 

• 2 yellow squash, sliced
• 2 zucchini, sliced
• 1 tbsp olive oil
• 1/4 cup finely chopped pecans (optional)
• 1/2 tsp salt
• 1/4 tsp pepper

 

Heat oil in large frying pan. Add thinly sliced squash and zucchini to oil and saute until desired tenderness is reached. Add salt and pepper to taste and add pecans, if desired.

Leftover Salad

 

 

 

 

 

Friday Recipes

 

Notes for Friday:

 

1. Make the black bean salad ahead of time so it can chill.
   
   

 

 Crockpot Enchiladas

 

• 1 lb. ground beef, cooked (from freezer)
• 1 medium onion, sauteed (from freezer)
• 1/2 tsp. Adobo seasoning
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 4 whole wheat flour tortillas
• 1 can corn, drained
• 1 10-oz. can enchilada sauce
• 1 can Rotel tomatoes and green chiles, undrained
• 2 cups shredded cheddar or Mexican blend* cheese
• sour cream

 

In a bowl, combine ground beef, onion, Adobo, salt, and pepper. In another bowl, mix the Rotel and enchilada sauce. Place 2 tortillas in the bottom of the slow cooker. Place half of the following in layers over the tortillas: meat, corn, sauce mixture, and cheese. Repeat layers. Cook on low 5-6 hours.

 

 

 

 

 

 Black Bean Salad

 

• 1/4 cup red wine vinegar
• 2 Tbsp. olive oil
• 1 tsp. lemon juice
• 1 clove garlic, minced
• 2 tsp. sugar
• 2 cans black beans, drained
• 1 cup cut corn, drained
• 1 cup chopped red bell pepper
• 2 Tbsp. dried parsley

 

Combine vinegar, olive oil, lemon juice, garlic, and sugar. Mix well and combine with remaining ingredients. Toss before serving.

 

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.

 

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

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