Basic Weekly Menu Plan

You are here:  Home / Weekly Menu / Archive / August 17-21, 2009

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

 

Monday Recipes

Notes for Monday:

1. Save some of tonight's pork for Friday's Italian Pork Hoagies. Any additional leftovers can be cubed and placed in the freezer for later use. Be sure to label your freezer items .
   
   
   

Roast Pork Loin

• 1 tsp minced garlic
• 2 tsp marjoram
• 1 tsp salt
• 1 tsp dried sage
• 1 (about 4 lbs.) boneless pork loin roast

Preheat oven to 350°F. Mix together all seasonings; rub over pork. Place in a shallow roasting pan, preferably sitting up on a roasting rack. (If you do not have a roasting rack that fits in your pan, try rolling up pieces of aluminum foil and laying the rolls across the pan like a rack.) Bake, uncovered, for about 1 hour and 20 minutes or until a meat thermometer reads 160° F. Let stand for about 10 minutes before slicing.

 

 

Buttered Lima Beans

 

   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.

 

Tuesday Recipes

Notes for Tuesday:

1. I suggest making soft tacos with whole wheat tortillas for a healthier meal, but you may substitute hard tacos if you wish.
   
   
2. If you don't have taco-seasoned ground beef in your freezer, either use regular cooked ground beef from your freezer and season it, or add ground beef and taco seasoning to your grocery list (5 lbs. if possible since we will be using a pound of taco seasoned beef again next week), cook and season according to package directions, use 1 lb. for tonight's tacos and freeze the remaining taco-seasoned ground beef in 1 lb. portions (or whatever portion size works best for your family). Be sure to label your freezer items with the date and the contents for future use.
   
   
   

 Tacos

• 1 lb. taco-seasoned browned ground beef (from freezer)
• 1 pkg. whole wheat tortillas* (or make your own)
• cheddar cheese
• shredded lettuce
• chopped tomatoes
• salsa
• sour cream (optional)
• black olives (optional)

Cook taco seasoning and cooked beef according to package directions. Serve meat with remaining ingredients at the table so everyone can make their own tacos.

Southwestern Bean Salad

• 1 can kidney beans, rinsed and drained
• 1 can black beans, rinsed and drained
• 2 celery ribs, sliced
• 1 medium red onion, diced
• 1 medium tomato, diced
• 1 cup corn, fresh or frozen*, thawed
  

Dressing:

• 3/4 cup thick and chunky salsa
• 1/4 cup vegetable oil
• 1/4 cup lime juice
• 1 1/2 tsp. chili powder
• 1 tsp. salt, optional
• 1/2 tsp. ground cumin

In a large mixing bowl, combine the beans, celery, onion, tomato, and
corn. Prepare the dressing in a small bowl or jar. Mix well. Pour the
dressing over the bean mixture and toss to coat. Cover and chill for at
least 2 hours.

Sensational Summer Salads by Marilyn Moll, The Urban Homemaker
Used by permission

 

Wednesday Recipes

Notes for Wednesday:

1. We made meatballs last week for stocking our freezer. 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”!
   
   

Sweet and Sour Meatballs

• 1 can of crushed pineapples
• 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

 

 

 

Thursday Recipes

Notes for Thursday: none

 

 Chicken Pepper Pasta

•  4 tablespoons butter
•  1 medium onion, cut into thin wedges
•  1 medium red bell pepper, cut into strips
•  1 medium yellow bell pepper, cut into strips
•  1 teaspoon finely chopped fresh garlic
•  1-1/2 cups cooked chicken (from freezer), thawed and chopped or cut into strips
•  1 tsp dried tarragon leaves
•  3/4 teaspoon salt
•  1/4 teaspoon coarsely ground pepper
•  8 ounces uncooked dried vermicelli (extra thin spaghetti)
•  1 cup Mozzarella Cheese, shredded
•  1/2 cup shredded Parmesan cheese (found bagged in the dairy section)
•  3/4 cup half & half

Prepare vermicelli according to directions and drain in a colander in the sink. Melt butter in large skillet and add onion, bell peppers, and garlic. Cook on medium high until vegetables are tendercrisp. Remove vegetables from pan and add chicken, tarragon, salt, and pepper. Cook until chicken is hot. Add vegetables, mozzarella, half and half, and Parmesan cheese to chicken. Reduce heat and cook on low until cheese is melted. Rinse vermicelli in hot water until noodles are warm. Add vermicelli to pan and toss gently. Serve warm.

 

Crusty Bread

 

 Mango Slices

You can use either fresh mango* or the slices that come in a glass jar in the refrigerated produce section.

 

 

 

 

Friday Recipes

Notes for Friday: none

Italian Roast Pork Hoagies

• 6 hoagie rolls, split
• 1/2 cup pizza sauce
• 12 slices, cooked pork loin from Monday
• 1/2 cup Italian dressing
• 1/2 cup mozzarella cheese, shredded

Preheat oven to 350°F. Place split hoagie rolls, split side up, onto a cookie sheet. Spread pizza sauce on the bottom half of each hoagie roll. Top with pork and then drizzle pork with Italian dressing. Sprinkle cheese over top of dressing. Bake for 5-10 minutes or until cheese is melted and tops of rolls are lightly toasted. Place bun tops on bottoms and serve.

   Pasta Salad

• 8 ounces rotini pasta, cooked and chilled
• 2 1/2 cups frozen mixed vegetables, thawed and drained
• 1/2 cup diced Cheddar cheese
• 1/3 cup pitted black olives, drained (optional)
• 1 cup Italian-style salad dressing

Combine all ingredients and serve chilled.

 

 

 

Pineapple Parfait

• 2- 20oz. cans pineapple chunks or tidbits, drained
• 16 oz. ricotta or cottage cheese
• 16 tsp. honey (about 1/2 cup)
• toasted shredded coconut, for garnish

Whip ricotta cheese until smooth. In 4 parfait glasses, layer 1/4 cup pineapple, 1/4 cup ricotta cheese, and 2 tsp. of honey. Repeat layers and top with remaining pineapple. Garnish with toasted coconut and serve.

 

 

* 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 August 17-21, 2009 - PDF

Grocery List for August 17-21 , 2009 - TXT (for PDAs or text editing)

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

Find sale prices on the grocery list items with our new Grocery Deals feature (brought to you in partnership with MyGroceryDeals)

Printer-friendly version

Back to Kitchen Helps

About Us | Media | Site Map | Advertise | Affiliate Program | Privacy Policy and Terms of Use | Contact Us | RSS | ©2000-2010 Menus4Moms.com