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. I prefer to use my slow cooker to bake my ham so I don't have to run the oven for several hours.
   
   
2. There is no need to add any liquid to the ham. It will make its own juices. I personally like to add brown sugar to this dish by sprinkling about a cup over the top of the ham. I then baste the ham throughout the day by pouring it's juices over the brown sugar-topped ham.
   
   
3. We are cooking with planned leftovers in mind tonight so I have added a large size ham to the grocery list for tonight's meal. This will allow for plenty of leftovers. Over the next few weeks we will use these leftovers in a variety of recipes. Plan to eat the baked sliced ham tonight, save some of the leftovers for Friday night's kabobs by cutting about 2 cups into large cubes, then save the rest of the ham by cubing or chopping it for the freezer. If you have enough leftovers, you could also cut some into slices for a future use.
   
   
   

Crock Pot Baked Ham

• 8 lb. ham, preferably smoked butt or shoulder

Place ham in slow cooker and cook 8-10 hours on low. Slice before serving. Shred or chop any leftovers and freeze in 1-2 cup portions.

 

 

Corn Casserole

• 2 Tbsp. butter
• 2 Tbsp. flour
• 1 cup milk
• 1 can corn, drained
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 Tbsp. sugar
• 2 eggs, beaten

Melt butter in a sauce pan, add flour, and stir until thick. Add milk slowly, stirring constantly. Turn off heat and add the rest of the ingredients. Pour into a greased 9x9 casserole dish. Bake at 350° for 25 minutes or until firm and slightly brown.

Steamed Broccoli (fresh* or frozen)

French Bread

 

 

 

Tuesday Recipes

Notes for Tuesday:

1. Tonight's stir fry can use chicken, beef, shrimp, or simply go vegetarian. If you use meat, precooked meat from the freezer works great - just thaw and saute with the vegetables.
   
   
2. This is a good meal to add any vegetables that you have on hand that may need to be used up such as green beans, carrots, mushrooms, etc. Do not be limited by the listed ingredients if you have other items that can be added or substituted.
   
   
3. Edamame are soy beans salted and boiled in the pod. They are a popular Japanese snack that is sold frozen. If your local grocer, health food store, or oriental food store sells them, definitely give them a try. They are very popular with children since they are a finger food and kids like popping the beans from the pod into their mouths. If you can't find them, serve Snow Peas with dip.

    

Stir Fry

• 1-2 lbs. chicken, beef, or shrimp* (optional)
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 white onion, sliced
• 1 Tbsp. sesame oil (optional)
• 3 Tbsp. olive oil
• jarred stir fry sauce, such as Kikkoman's

Start cooking rice according to directions. Steam veggies until tender crisp and drain. This will help keep the liquid from the vegetables from turning your stir fry into "stir soup". Heat sesame and olive oils in a large fry pan or wok. Stir fry vegetables and cooked meat until tender and slightly brown on the edges. Add stir fry sauce and heat through. Serve over rice.

 

 Rice

 Edamame

Boil 1 bag of frozen edamame in salted water until they float. Drain in a colander, rinse with cold water, and sprinkle with coarse salt. Serve at room temperature by holding the pod to your mouth and squeezing until the beans pop into your mouth. Discard the pod.

 

 

 

Wednesday Recipes

Notes for Wednesday:

1. I have doubled the ingredients for Sloppy Joes so that you can use half for next week's Sloppy Joe Pizza.
   
   
2. You should still have some cooked ground beef in your freezer for tonight's meal so use that if possible. If you are out of cooked ground beef, be sure to add ground beef to your grocery list.
   
   

Sloppy Joes

• 2 lbs lean ground beef (from freezer)
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 1 tsp garlic powder
• 2 tsp prepared yellow mustard
• 1 1/2 cups ketchup
• 6 tsp brown sugar
• salt to taste
• ground black pepper to taste

In a skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids (or thaw meat and reheat in skillet with onions and peppers.) Stir in the next 4 ingredients; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.

 

Put aside one half of your Sloppy Joes for next weeks Sloppy Joe Pizza.

 

 

Tater Tots

 

Seasoned Green Beans

 

 

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.

 

 

Thursday Recipes

Notes for Thursday:

1. Make a large salad tonight and save half for Wednesday 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.

 

Salad

 

Sourdough Bread

Heat and serve with butter.

 

 

 

 

Friday Recipes

Notes for Friday:

1. This would be a great recipe for Kids in the Kitchen. Let your kids thread the skewers with the kabob ingredients, with your help of course, so they don't stab themselves with the skewers.
   
   
2. Use leftover cubed ham from Monday night for tonight's kabobs.
   
   

Ham and Pineapple Kabobs

• 1 can pineapple chunks, unsweetened
• 6 tbsp butter or margarine
• 1/3 cup brown sugar
• 1/2 tsp cinnamon
• 2 medium sweet potatoes, peeled & sliced
• 1 medium green pepper, chunked
• 1 1/2 - 2 cups ham, cooked & cubed (from Wednesday)

Drain pineapple, reserving 2 tbsp juice. In a saucepan, combine reserved juice, butter, brown sugar & cinnamon; cook & stir over medium heat until dissolved. Set aside. Place sweet potatoes in another saucepan; cover with water; bring to a boil. Reduce heat. Simmer, uncovered, for 10-12 minutes or until potatoes are tender; drain.

On skewers, alternately thread sweet potatoes, green pepper, ham & pineapple. Brush with brown sugar mixture. Grill or broil 4 in. from heat for 4-6 minutes on each side or until heated through & peppers are tender; basting occasionally. Serve over rice.

Yellow Rice

 

Leftover Salad

 

 

* 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 June 8-12, 2009 - PDF

Grocery List for June 8-12 , 2009 - TXT (for PDAs or text editing)

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

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