You are here:  Home / Weekly Menu / Archive / December 29 - January 2, 2008

Monday

• Chicken, Ham, and Rice Casserole
• Steamed Broccoli

Tuesday

• Mexican Black Bean Lasagna
• Mexican Corn
• Honey Nut Peaches

Wednesday

• Subs/Hoagies
• Potato Salad
• Fresh Oranges or Clementines

Thursday

• Sausage Lentil Soup
• Crusty Bread
• Five Cup Salad

Friday

• Chef's Salad
• Leftover Five Cup Salad

 

Monday Recipes

Notes for Monday:

1. If you do not have leftover ham and chicken in your freezer, be sure to add these items to your grocery list.
   
   
   

Chicken, Ham, and Rice Casserole

• 2 c. cooked white or brown* rice
• 1 c. cubed ham, cooked (from freezer)
• 2 c. cubed chicken, cooked (from freezer)
• 1 can cream of mushroom soup
• 1 cup sour cream
• Worcestershire sauce
• 1/2 c. grated cheddar cheese
• 1 c. buttered bread crumbs

Combine all ingredients except bread crumbs and cheese. Top with bread crumbs then cheese and bake at 350° for 30 min. (closer to 45 min. for brown rice).

 

Steamed Broccoli

 

 

Tuesday Recipes

Notes for Tuesday:

1. This "lasagna" recipe is meatless and the grocery list will reflect the vegetarian dish. You can, however, add some taco seasoned ground beef if you have "meat eaters" in your crew.
   
   
2. Although the peaches are absolutely delicious with honey and nuts, you may want to serve plain sliced peaches for the younger children.
   
   
   
   

 Mexican Black Bean "Lasagna"

• 2 cups frozen whole kernel corn, thawed
• 1/3 cup sliced green onions
• 2 tsp ground cumin
• 2 tsp oregano
• 1 can black beans (15 oz.)
• 1 can diced tomatoes with basil, garlic and oregano (14.5 oz.)
• 1 can chopped green chiles
• 4-6 flour tortillas
• 2 cups four cheese Mexican blend cheese

Preheat oven to 400 °F . Combine the first seven ingredients in a bowl and mix well. Coat an 11 x 7 in. baking dish with cooking spray. Place a layer of
tortillas in the bottom of the dish. Spoon half of the corn and tomato
mixture over the tortillas. Top with one cup of cheese. Repeat the layers.
Bake for 15 minutes.

 

 

Mexican Corn

 

 

 

Honey Nut Peaches

• 3 small peaches, pitted and sliced
• 3 T. chopped pecans* or walnuts
• 3 tsp. honey

Preheat broiler (toaster oven is fine). Lay peach slices on broiling pan and drizzle with honey. Sprinkle with nuts and broil for 5 minutes. Serve warm.

 

 

 

Wednesday Recipes

Notes for Wednesday:

1. Tonight's meal can be served cold or hot. I love to toast our sandwiches before adding fresh veggies and serving.
   
   
2. We will be having Chef Salad on Friday night so buy enough deli meat of your choice for both tonight's meat and Friday's meal. I have added ham and turkey to the grocery list, but feel free to substitute your family favorites for both nights.
   

Subs/Hoagies

• 2 lbs. of your favorite deli meats (chicken, turkey, ham, roast beef, pastrami, pepperoni, or any combination of them)
• bacon or turkey bacon slices
• 1/2 lb. provolone* or cheddar cheese
• relish or salad peppers
• condiments of your choice (we like horsey sauce)
• lettuce leaves
• tomato slices
• red onion slices
• 4-6 hoagie rolls

Arrange all ingredients on a platter and let everyone make their own sub, or you can assemble hoagies and toast them in the broiler (watch carefully!). When I do this, I toast both side of the sandwich with the cheese on top of one side and the bacon on top of the other side. Add lettuce, tomato, and onions when they come out of the oven.

 

 

Potato Salad

 

• 3 lbs. new potatoes, cooked and cooled
• 1/3 cup red onion, finely chopped
• 1/3 cup olive oil
• 1/3 cup red wine vinegar
• 1/4 cup stone-ground mustard
• 2 tsp. sugar
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/2 lb. bacon, cooked and crumbled
• 2 Tbsp. dried parsley

Cut cooked potatoes into bite-size cubes and put into a large bowl with onion. Combine remaining ingredients and pour over potatoes and onion, mixing well. Refrigerate until ready to serve. Garnish with fresh parsley, if desired.

 

 

Fresh Oranges or Clementines

 

 

Thursday Recipes

Notes for Thursday:

1. This recipe came from my friend, Stacey VanVoorhis. She brought it to our small group dinner and everyone loved it! If you would like your soup on the spicy side, use spicy smoked sausage in place of the regular. Thanks, Stacey for sharing with us!
   
   
2. Make enough Five Cup Salad to have leftovers tomorrow. The recipe is not doubled but for my family of five I would double the recipe. If you have hungry teens, you may even want to triple the recipe. Adjust your grocery list accordingly.

 

 Sausage Lentil Soup

• 1 lb. smoked sausage, sliced
• 1 lb. (about 2 cups) dried lentils, rinsed and drained
• 1 cup ham, diced
• 1 medium onion, chopped
• 1 small green pepper, chopped
• 1 medium carrot, chopped
• 2 garlic cloves, minced
• 1/2 Tsp thyme
• 1/4 Tsp pepper
• 1/4 Tsp cumin
• 1 bay leaf
• 2 cans (14.5 oz. each) beef broth
• 2 cans (14.5 oz. each) chicken broth
• 2 cups spinach, coarsely chopped

Combine all ingredients except for the spinach in a slow cooker. Cover and cook on low for about 6 hours or until lentils are tender. Add spinach and cover. Let stand 5-10 minutes or until spinach wilts. Remove and discard bay leaf.

 

 

Crusty Bread

 

 

Five Cup Salad

• 1 cup pineapple chucks, drained
• 1 cup mandarin oranges, drained
• 1 cup frozen whipped topping, thawed
• 1 cup mini marshmallows
• 1 cup coconut flakes

Mix together all ingredients. Cover and refrigerate until chilled.

 

 

Friday Recipes

Notes for Friday:

1. The traditional dressing for a chef salad was originally Thousand Island so if you are up for trying a homemade version, I've included a recipe for you. These ingredients are on the grocery list, but feel free to substitute you own favorite dressing. If you decide to make the Thousand Island, plan ahead because it needs to chill.
   
   

Chef's Salad

• 2 tomatoes, cut in wedges
• 8 cups salad greens
• 1/4 cup green onions, sliced
• 3 hard boiled eggs, sliced or cubed
• 2 cucumbers, sliced
• 1 lb. Salami or cooked deli ham* (thin), cut in strips
• 1 cup cheddar cheese, shredded
• 1/2 - 1 lb. cubed cooked, or deli* turkey
• minced parsley

To make salad, toss tomatoes, greens, green onions, and cucumbers together. Place in deep salad bowl and top with salami and turkey, cheese and eggs. Serve dressing separately in sauce bowl, sprinkled with parsley.

Thousand Island Dressing

• 1 1/2 cups mayonnaise
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 dash red pepper
• 1 tablespoon lemon juice
• 1 tablespoon catsup
• 1 teaspoon Worcestershire sauce
• 1/2 cup Chili sauce

Combine all ingredients. Chill.

 

Leftover Five Cup Salad

 

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

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