Basic Weekly Menu Plan

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

 

Monday Recipes

Notes for Monday:

1. Tonight's taco dish will go together quickly using taco seasoned ground beef from your freezer. Just thaw your taco meat in the microwave and follow the recipe below. If you do not have taco seasoned ground beef in your freezer, but you have browned ground beef in your freezer, just thaw it, reheat in a skillet and add taco seasoning to the reheated meat according to the package directions. If you do not have any cooked ground beef in your freezer, be sure to add ground beef and taco seasoning to your grocery list.
   
   
2. There are several new side dishes on the menus this week. All of them are fairly quick and easy so I encourage you to try them. If you have a busy week and don't have time for something new, go back to basics and cook just the main vegetable without using the actual recipe.
   
   
3. For the Spicy Creamed Corn, my kids didn't like the "spicy", so if you have small kids or just don't care for the green chilies, just omit this ingredient.
   
   
   
   

Taco Crescent Bake

• 1 tube refrigerated crescent rolls
• 2 cups crushed tortilla chips, divided
• 1 lb. taco seasoned ground beef, browned (from freezer)
• 1 (8oz.) container sour cream
• 1 cup cheddar cheese, shredded

Unroll crescent dough into a rectangle; press onto the bottom and 1 in. up the sides of a greased 13 in x 9 in x 2 in baking dish. Seal seams and perforations. Sprinkle with 1 cup of crushed chips; set aside. In the microwave, heat up your taco seasoned ground beef. Spoon over chips. Top with sour cream, cheese and remaining chips. Bake, uncovered, at 350°F for 25-30 minutes or until crust is lightly browned.

 

Spicy Creamed Corn

• 1 (3 oz.) pkg. cream cheese
• 1 (15 1/2 oz.) can whole kernel corn, drained
• 1 (4 oz.) can green chilies, diced
• 1/4 cup green onions, sliced
• 1/2 cup red bell pepper, chopped

Heat cream cheese in small pan until melted. Add remaining ingredients and mix thoroughly. Cook until heated through. Serve.

 

 

Tuesday Recipes

Notes for Tuesday:

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 your own favorite dressing. If you decide to make the Thousand Island, plan ahead because it needs to chill.
   
   
2. The Mixed Fruit also needs to chill so prepare early in the day.
   
   
   
   

 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.

 

Mixed Fruit

• 1 banana, sliced
• 2 cups strawberries, sliced
• 1 (20 oz.) can pineapple tidbits, drained
• 1 (11 oz.) can mandarin oranges, drained
• 1 cup whipped topping
• 1/4 cup sour cream

Combine fruit in a medium sized bowl. In a small bowl, mix whipped topping and sour cream. Gently fold whipped topping mixture into fruit. Chill and serve.

 

 

 

Wednesday Recipes

Notes for Wednesday:

1. The Italian bread can be served with olive oil seasoned with pesto, Italian seasoning, or any other seasoning blend you like for dipping.
   
   
2. You should still have one more serving of meatballs in your freezer. If you do not, add prepared meatballs to your grocery list or add ground beef and make more.
   
   
3. We haven't stocked our freezer with sauteed peppers and onions lately so purchase some extra peppers and a bag of onions (last week you may have restocked sauteed onions...this week we are sauteing peppers and onions together.) and restock your freezer. Leave out two onions and one each green and red bell peppers for Friday's Ratatouille.
   
   
4. The Heavenly Chicken Lasagna on the menu for tomorrow night is better if chilled ahead of time. Try to prepare it tonight if you have time. See the recipe below under Thursday.
   

Baked Ravioli

• 2 Tbsp. olive oil
• 1 (28 oz.) jar spaghetti sauce, any flavor
• 24 pieces frozen Four Cheese Ravioli
• 1/2 cup grated Romano or Parmesan* cheese
• 2 cups meatballs, chopped (from freezer)
• 5 oz. shredded mozzarella cheese
• sautéed peppers and onions, thawed (from freezer or see notes above.)

Preheat the oven to 400°F. Spread olive oil in an 8"x10" baking pan and spread about 5 oz. of the spaghetti sauce around. Layer with 1/2 of the ravioli, 1/2 of the Romano or Parmesan Cheese, 1/2 of the meatballs and peppers and onions, and 2 oz. of the mozzarella cheese. Repeat layers, saving 1 oz. of mozzarella cheese for the top. Tent the pan with aluminum foil and bake for 1 hour 15 minutes.

 

Pecan Tossed Salad

• 3 cups salad greens, torn into bite-sized pieces
• 1/2 cup pecan pieces, chopped
• 1/4 cup Parmesan cheese, shredded
• 1/2 cup olive or salad oil
• 1/4 cup balsamic vinegar
• 2 tbsp water
• 1 pkg. Good Seasons Italian Dressing mix

Combine oil, water, vinegar and dressing mix in a tightly sealed jar. Shake to mix thoroughly. Set aside. In a large bowl, combine salad greens, pecans and cheese. Just before serving, add dressing to taste and toss to coat.

 

 

Italian Bread

 

 

 

 

Thursday Recipes

Notes for Thursday:

1. If you did not restock your freezer with chicken last week, make sure to add chicken to your grocery list.
   
   
2. If you did not have time to prepare your Heavenly Chicken Lasagna last night, try to prepare early in the day today to allow time to chill before baking.
   

 

 Heavenly Chicken Lasagna

• 1 Tbsp butter
• 1/2 large onion, sauteed (from freezer)
• 1 can cream of chicken soup, undiluted (substitutions)
• 1 (10 oz) container refrigerated Alfredo sauce
• 1 (4 oz) jar diced pimiento, undrained
• 1 (4 oz) jar sliced mushrooms, drained
• 1/3 cup dry white wine
• 1/2 tsp dried basil
• 1 (10 oz) pkg frozen chopped spinach, thawed
• 1 cup cottage cheese
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 9 lasagna noodles, cooked
• 2 1/2 cups chopped cooked chicken (from freezer)
• 3 cups (12 oz) shredded sharp cheddar cheese, divided

Melt butter in a skillet over medium-high heat.  Add onion, and saute 5 minutes or until tender.  Stir in soup and next 5 ingredients.  Reserve 1 cup sauce. Drain spinach well, pressing between layers of paper towels. Stir together spinach, cottage cheese, and next 3 ingredients. Place 3 lasagna noodles in a lightly greased 13x9 inch baking dish.  Layer with half each of sauce, spinach mixture, and chicken.  Sprinkle with 1 cup cheddar cheese.  Repeat procedure.  Top with remaining 3 noodles and reserved 1 cup sauce.  Cover and chill up to 1 day ahead.

Bake at 350°F for 45 minutes.  Sprinkle with remaining 1 cup cheddar cheese, and bake 5 more minutes or until cheese is melted.  Let stand 10 minutes before serving.

 

 

 

Basiled Green Beans

• 4 cups water
• 1 cube chicken bouillon
• 2 lbs. green beans, fresh and snapped
• 2 tbsp butter
• 1/2 tsp dried basil

Bring water to boil in large pan. Add water and bouillon cube and bring to a boil to dissolve cube. Add green beans and cook until crisp-tender, about 5 minutes. Drain. Stir in butter and basil. Mix until butter is melted.

 

 

Crusty Bread

 

 

 

Friday Recipes

Notes for Friday:

1. I realize that the recipe for Ratatouille looks intimidating, but don't be put off by appearances. It is easy once your vegetables are cleaned and it is very good.
   
   
2. Enjoy some of these vegetables now since it is the end of the growing season here in the Eastern part of the USA. Visit your local farmer's market to pick up fresh, locally grown veggies for this meal. I was skeptical about this dish at first, but after preparing it I was sold. It is delicious when served with crumbled feta cheese on top.
   
   
3. Rent the movie, "Ratatouille" and have a fun family movie night!
   
   

Ratatouille

• 1 large eggplant, peeled and cut into 1 inch cubes
• 2 medium onions, chopped
• 2 cups chopped fresh tomatoes* (about 3 medium) or 1 can diced tomatoes, drained
• 1 large green bell pepper, cut into 1/2 inch squares
• 1 large red bell pepper or yellow bell pepper, cut into 1/2 inch squares
• 3 medium zucchini, sliced
• 3 Tbs olive oil
• 3 Tbs dried basil
• 2 cloves garlic, crushed through a press
• 1/2 tsp fresh ground pepper
• 1 (6 ounces) can tomato paste
• 1 (5 ounces) can pitted ripe olives, drained and chopped coarsely
• 3 Tbs chopped fresh basil (I have omitted)
• Salt to taste

Combine all ingredients except tomato paste, olives, and basil in slow cooker. Mix well and cook on high for 3 hours. Add tomato paste, olives, and basil, mixing well. May be served hot, cold, or room temperature. If you work outside the home, you could have the vegetables cut up and refrigerated with instructions for an older child to put them in the slow cooker and turn it on in the afternoon.

 Homemade Biscuits

• 2 cups self-rising flour
• 1/4 cup butter
• 3/4 cup 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 on cookie sheet at 475° until brown. Serve with butter.

 

* 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 September 14-18, 2009 - PDF

Grocery List for September 14-18 , 2009 - TXT (for PDAs or text editing)

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