Basic Weekly Menu Plan

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Get the meal makeovers, nutrition data and point values for the menus.

 

Monday Recipes

Notes for Monday:

1. Last week we made meatballs. If you don't have any meatballs in the freezer, either buy a bag of pre made meatballs at the grocery store, or try this recipe for restocking your freezer.
   
   
2. This recipe came from my dear friend, Lori Gassler. Thanks, Lori, for sharing this “have again”!
   
   
3. Start your refried beans from dried beans tonight. See Tuesday's notes for more information.
   
   
   
   

Sweet and Sour Meatballs

• 1 can of crushed pineapple
• 1 tbsp corn starch
• 1/2 cup brown sugar
• 1/4 cup vinegar
• 1 tbsp soy sauce (I added a bit more of this)
• 24 meatballs (from freezer)  

Mix all ingredients except meatballs in a large saucepan and bring to a boil, stirring occasionally until well blended.  Add meatballs. Simmer for 10 min. Serve over cooked rice.

 

White Rice

Sugar Snap Peas

 

Tuesday Recipes

Notes for Tuesday:

1. Today is Cinco de Mayo. For more information and resources about Cinco de Mayo, visit TheHomeSchoolMom.
   
   
2. Today we are making refried black beans from dried beans. Start the beans the night before so you have plenty of time to finish them before dinner. They are quite easy. When done, you will have several baggies of beans to freeze. Each baggie of beans is approximately equal to one can of beans in recipes.
   
   
   
   

 Cinco de Mayo Casserole

• 3 cups chicken, cooked (from freezer)
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 can Rotel tomatoes and green chiles
• 1/2 cup chicken broth
• 2 tsp. salt
• 1 bag tortilla chips
• 1 onion, chopped and sauteed (from freezer)
• 3 cups shredded cheddar cheese

Combine chicken broth, soups, Rotel, and salt. In a 3 qt. casserole dish, place tortilla chips, chicken, soup mixture, onions, and cheese (in this order). Bake for 45 minutes at 350°F.

  Refried Beans

• 1 bag black turtle beans (kidney,pinto, or red beans also work)
• cumin
• Adobo or garlic salt
• olive oil
• 1 can red enchilada sauce
• 1 cup shredded cheddar cheese

Rinse beans in a colander and check to be sure there are no stones or other debris. Place beans in a dutch oven and cover with water so that the water is twice as deep as the beans. Let sit overnight. Drain beans in colander and rinse pot. Place beans in slow cooker and cover with water, making sure the water is twice as deep as the beans. Cook on Hi for 5 hours or Low for 8-10 hours.

Drain beans, reserving liquid (place colander on a large pan or bowl then pour beans in). Separate beans into 2 cup servings in freezer bags, reserving 4 cups of beans for tonight's meal. Cover beans in each bag with some of reserved liquid.

Mash 4 cups of beans, adding enough liquid to make beans mushy and soft. Heat 2 T. olive oil in a fry pan and add mashed beans and spices to taste. Stir until hot and bubbly. Heat enchilada sauce in a sauce pan and serve beans topped with enchilada sauce and shredded cheddar cheese.

 

 

 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.

 

 

Wednesday Recipes

Notes for Wednesday: none

Crustless Quiche

 

• 5 eggs
• 1/4 cup flour
• 1/2 tsp. salt
• 1/2 tsp. baking powder
• 1/2 stick melted butter
• 1 cup cottage cheese
• 1/2 lb. grated cheddar cheese

Combine all ingredients and pour into a well-greased 9x9 pan. Bake at 400° for 15 minutes. Reduce to 350° and cook for 30-40 more minutes.

 

Bacon or Sausage

 

 

Cantaloupe

 

 Buttermilk Biscuits

• 4 cups self-rising flour
• 1/2 cup butter
• 1-1/2 cups buttermilk

Combine flour and butter, cutting with a fork. Stir in buttermilk. Add more flour if too wet, more buttermilk if too dry. When dough is rolling consistency, knead a few times and turn out onto a floured surface. Roll out and cut with a biscuit cutter. Bake half of the biscuits on cookie sheet at 475° until brown. Place the other half of the biscuits on a cookie sheet or other flat pan and put in the freezer until frozen. Before going to bed or early the next morning, bag the biscuits in a dated freezer bag for later use. If cooking thawed biscuits, follow normal cooking instructions. To cook frozen biscuits, extend cooking time. Serve hot biscuits with butter and jelly.

 

 

Thursday Recipes

Notes for Thursday: none

 

 Beef Stroganoff over Egg Noodles

• 1 lb. cooked ground beef ( from freezer)
• 1 medium onion, chopped (from freezer)
• 2 tablespoons flour
• 1/2 teaspoon garlic salt
• 1/4 teaspoon pepper
• 1-2 pkg. fresh sliced mushrooms
• 1 Tbsp. butter, melted
• 10 3/4 oz. can cream of mushroom soup, undiluted
• 8 ounces sour cream
• hot cooked egg noodles

Thaw beef and onion in the microwave. Place in a Dutch oven or large fry pan with sliced mushrooms and melted butter and cook until mushrooms are tender and beef and onions are hot. Stir in flour and next 2 ingredients; cook and stir 1 minute. Stir in soup. Simmer 10 minutes, stirring occasionally. Add sour cream, and heat thoroughly. Serve over cooked egg noodles.

Green Beans

 

 

Friday Recipes

Notes for Friday:

1. This Baked Ziti recipe was shared on the Menus4Moms Yahoo group compliments of group member, Kelli Cole. Thanks, Kelli! I have copied the recipe as Kelli posted it along with her notes**.
   
   
2. Please note one change from Kelli's recipe...if you made the Marinara sauce last week, omit the Prego from the recipe here and instead use the Marinara sauce that we made last week.Your grocery list WILL NOT have Prego for this recipe.
   
   
   

 Baked Ziti

• 12 oz. uncooked ziti (or small tube pasta)
• 2 lb. cooked ground beef (from freezer)
• 28 oz. jar of Prego (or Marinara sauce*)
• 2 eggs
• 15 oz Ricotta
• 2 1/2 cup Mozzarella, divided
• 1/2 cup Parmesan

Kelli's notes:
Cook pasta according to package directions. Meanwhile brown ground beef, drain, and stir in Prego . (Instead of the Prego and meat, I use my regular homemade spaghetti sauce). In a bowl, combine eggs, ricotta, 1 1/2 cups mozzarella and the parmesan. Drain pasta and add it to the cheese mixture and stir to coat. Spoon 1/3 of the meat sauce into a greased 13 x 9 x 2 baking pan then top with 1/2 of the pasta and cheese mixture. Repeat layers ending with sauce on top. Cover and bake at 350°F for 40 minutes. Uncover and sprinkle with remaining cheese and bake 5 more minutes or until melted. Let stand 5 minutes or so before serving.

**This recipe makes a ton so you can either make it and eat leftovers the next day or two or divide into two or three pans and freeze what you don't want to make that night before baking. (If you plan to freeze some, cook your noodles just 2 or 3 minutes less than you normally would.) Then when you want to use it, just thaw and bake as normal.

**Last week, I made a big batch of crockpot spaghetti sauce. We had spaghetti that night and then I made two pans of this recipe with the rest of the sauce (which was one recipe divided into 2 pans for my family of 4) and froze it. I have done it before and it works great.

Buttered Corn

Apple Slices

 

* 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 May 4-8, 2009 - PDF

Grocery List for May 4-8 , 2009 - TXT (for PDAs or text editing)

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

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