Basic Weekly Menu Plan

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Monday Recipes

Notes for Monday:

1. This recipe for Beef Burgundy Simplified has been shared on Menus4Moms.com since we first started sharing our family favorites. It comes from Marilyn Moll at www.UrbanHomemaker.com. Marilyn says: "...I like to prepare a favorite recipe called Beef Burgundy to serve to guests. I make a large batch, and store the rest in meal sized portions to pull out of the freezer...for those nights when I don't know what else to cook. I know this recipe is a winner and will soon become part of your family's favorites. I have found the taste vastly improves if the stew is stored overnight in the refrigerator before serving.
   
   
   

Beef Burgundy Simplified

• 2 T. oil
• 18 small white onions, peeled (or frozen)
• 3-5 pounds beef chuck, cut in 1 1/2 inch cubes
• 2 T flour
• 1/2 tsp. salt
• 1/4 tsp. freshly ground pepper
• 1-2 cups Burgundy or other dry red cooking wine (substitutes)
• 2 cloves garlic, crushed
• 3/4 cup beef stock (or canned beef broth*)
• 1- 8 oz can tomato sauce
• 2 T. chopped parsley
• 1 bay leaf
• 1 tsp. thyme
• 3/4 pound fresh mushrooms
• 2 T. butter

Lightly brown the onions in the oil and remove with a slotted spoon and reserve. Pat meat dry between paper towels and brown it on all sides in the same pot without crowding. You may have to do it in batches. Sprinkle browned meat with flour, salt, and pepper. Add wine, garlic, stock, tomato sauce and herbs. Over heat, bring the mixture to a simmer and then cook it, tightly covered for two or more hours or until the meat is fork tender. Add the onions after one hour.

Meanwhile, wipe the mushrooms with a damp cloth and trim off stem ends. Quarter mushrooms if large, leave small ones whole. Heat the butter and remaining part of oil in a large skillet and lightly saute the mushrooms for about 4 minutes and set aside.

When done, skim off any fat and add the mushrooms. Voila! Beef burgundy! After cooling, it can be refrigerated or frozen at this point. If the sauce is too thin, combine 2 TB flour with 1/2 cup water and whisk the mixture into boiling beef burgundy. Serve over egg noodles.

This recipe is courtesy of Marilyn Moll at www.UrbanHomemaker.com. Check out their free articles and recipes. For more information, please email Marilyn at marilyn@urbanhomemaker.com.

 

 

Egg Noodles

Glazed Carrots

• 1 bag baby carrots
• 2/3 c. honey
• 6 tbsp. butter

Cook carrots in a small amount of water until tender crisp. Drain water, add honey and butter. Cook on med. low until carrots are glazed, turning carrots once or twice.

 

 

 

Tuesday Recipes

Notes for Tuesday:

1. I like using Ranch Dressing mix as a seasoning in a lot of things so I buy it in bulk and keep it in the pantry for when I need it. It is much cheaper than buying packs. You can generally find it in bulk at farmer's market type places or stores that carry bulk items. (I buy it at Sharp Shopper.)
   
   
2. If you can, make extra chicken tonight and freeze the extra for use in later recipes.
   
   
   
   
   

 Baked Ranch Chicken

• 2 lbs. chicken pieces, your choice
• 1-2 pkg. Hidden Valley Ranch dressing mix

Empty Ranch dressing envelope into a bowl. You may add bread crumbs to the dressing if you would like more of a coating to your chicken. After rinsing and drying chicken, dredge chicken pieces in the dressing mix. Spray a baking dish with non-stick spray and place coated chicken in it. Bake 45 minutes at 325°F or until done.

 

Squash Casserole

• 3 lb. yellow summer squash
• 2 carrots
• 2 onions (from freezer, thawed)
• 1 can cream of chicken soup
• 1 cup sour cream
• 1 small jar diced pimiento
• 1 stick butter
• 18 oz. Pepperidge Farm stuffing mix

Wash and slice all vegetables except onions. Put all in a large sauce pan or Dutch oven, salt to taste, and cover with water. Boil until tender. Add onions, drain, mash together, and cool.

Mix soup, sour cream, and pimiento. Add to vegetables and mix well.

In a skillet, melt the butter and mix in the stuffing mix. Spray a 9x12 pan with cooking spray. Spread bottom with 1/2 of the stuffing mixture. Spread the vegetable mixture on the stuffing, then cover with the remaining stuffing mixture.Bake at 375°F for 45 minutes.

Bacon Ranch Green Beans

• 1 package (16 oz) frozen green beans
• 2 tbsp butter or margarine
• 1 envelope ranch salad dressing mix
• 4 bacon strips, cooked and crumbled or bacon bits* (I like Hormel Real Bacon Bits)

In a skillet, saute the green beans in butter. Add the salad dressing mix and toss to coat. Just before serving, sprinkle in the bacon and mix.

 

 

Wednesday Recipes

Notes for Wednesday:

1. Today we are going to make a large pot of spaghetti sauce. Although I like meat sauce, this time we are going to make marinara because we will be using some in planned leftovers for next week. Start your marinara sauce late in the morning in your slow cooker and let it simmer all afternoon. After preparing your sauce, cool it and freeze all but what is needed for the spaghetti in 2-cup portions in dated freezer bags for later use. You may want to leave one portion in your refrigerator for use on mini pizzas at lunch time. My youngest son and I have been enjoying mini pizzas on english muffins for lunch lately.
   
   
2. Three weeks ago we restocked our freezer with browned ground beef. Tonight we are going to add prepared meatballs to our freezer stock for future use. You will see 5 lbs. of ground beef on your shopping list for this purpose along with the remaining ingredients. If you don't want to make your own meatballs, you can omit the ground beef and the rest of the meatball ingredients on your shopping list and just add premade frozen meatballs to your list. Follow the meatball recipe, leaving out one portion for tonight, and freezing the remaining 4 portions.
   

Marinara Sauce

• 1 (28 ounce) jar spaghetti sauce
• 1 (14.5 ounce) can peeled and diced tomatoes
• 1 (14.5 ounce) can stewed tomatoes
• 1 (6 ounce) can tomato paste
• 1 onion, chopped
• 2-3 cloves minced garlic
• 1 tsp. dried thyme
• 1 bay leaf
• 1 tsp. oregano
• 1 tsp. basil

Combine all ingredients and simmer in a slow cooker for 4-5 hours on low.

 

Meatballs

• 5 lbs. ground beef
• 1 cup italian seasoned bread crumbs
• 1/4 cup steak sauce (I like A1) or worcestershire sauce
• 1 tsp basil
• 2 tsp salt
• 2 tsp pepper
• 1 tsp garlic salt
• 1 tsp onion powder

Mix all ingredients together in large bowl by using your hands. (Yes, it's easiest to just get messy and mix away!) If your mixture is a little too dry add a little more steak sauce or worcestershire sauce. If your mixture is a little too moist, add a little more bread crumbs. Shape into 1 inch balls. Place on foil lined baking sheets (the kind with sides!) and bake at 350°F for about 20-30 minutes, turning occasionally with tongs. Allow to cool. Divide into 5 portions: 1 for tonight and 4 in labeled, freezer safe containers.

 Spaghetti with Meatballs

• Marinara sauce (see recipe above)
• 1 pound meatballs (see recipe above)
• spaghetti noodles
• parmesan cheese, grated

Boil your spaghetti according to package directions. Heat sauce and meatballs. Serve sauce with meatballs on spaghetti and top with grated Parmesan cheese.

Salad

Italian bread

 

 

Thursday Recipes

Notes for Thursday:

1. Any extra waffles you have can be frozen for easy and healthy breakfasts. If you are feeling industrious, make an extra batch just for the freezer.
   
   
2. Only the quick grits are listed on the grocery list. Be sure to add any extras to your list if you choose to make any of the suggestions listed below.
   

 

 Waffles

• 2 large eggs
• 1 3/4 cup buttermilk
• 1 stick butter, melted
• 2 tsp. vanilla
• 2 cups flour
• 2 Tbsp sugar
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt
• 1/2 cup pecan meal (optional but delicious)

Mix dry ingredients well. In a separate container mix wet ingredients. Combine and mix until just smooth. Spray waffle iron with non-stick cooking spray and cook according to the instructions for your waffle iron.

 

Quick Grits*

• Soak the grits in the cooking water overnight for better results and serve with butter, salt, and pepper.
• Add cheese if the kids don't like them plain (see recipe below).
• Don't use instant, quick is better!
• If you like spicy food, you can add 1-2 chopped jalapeno peppers to these grits before soaking for a wonderful flavor.
  
  

Cheese Grits

• 3 cups milk
• 3/4 cup Quick Grits
• 1/2 tsp salt
• 1 cup finely shredded cheddar or Mexican blend cheese

Put first 3 ingredients (and jalapenos if using them) in a saucepan and stir. Soak for 15 minutes. Heat to simmering and cover, cooking 8 minutes. Add cheese and cook 2-3 minutes until cheese melts and grits are creamy. Serve with butter, salt, and pepper. This recipe makes 4 servings.

Bacon

Fruit of Your Choice

 

 

 

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.

 

Sliced Peaches

 

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

This week's Grocery List can be downloaded here:

Grocery List for April 27 - May 1, 2009 - PDF

Grocery List for April 27 - May 1 , 2009 - TXT (for PDAs or text editing)

Shopping List Software format (download shopping list free Windows software)

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