Basic Weekly Menu Plan
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Monday
- Chicken, Ham, and Rice Casserole
- Steamed Broccoli
Tuesday
- Baked Potato Bar
- Fruit Salad
Wednesday
- Spaghetti
- Spinach Salad
- Garlic Bread
Thursday
- Chipped Beef and Gravy
- Buttermilk Biscuits
- Scrambled Eggs
Friday
- Baked Potato Soup
- Crusty Bread
- Leftover Spinach Salad
- Apple Crumble
Stretched Milk
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Get the pictures, meal makeovers, nutrition data, dietary exchanges and point values for the menus.
Monday Recipes
Notes for Monday:
- If you do not have leftover ham and chicken in your freezer, be sure to add these items to your grocery list.
- Make extra broccoli to have on your Baked Potato Bar tomorrow.
Chicken, Ham, and Rice Casserole
- 2 c. cooked white or brown* rice
- 1 c. cubed ham, cooked (from freezer)
- 2 c. cubed chicken, cooked (from freezer)
- 1 can cream of mushroom soup
- 1 cup sour cream
- Worcestershire sauce
- 1/2 c. grated cheddar cheese
- 1 c. buttered bread crumbs
Combine all ingredients except bread crumbs and cheese. Top with bread crumbs then cheese and bake at 350° for 30 min. (closer to 45 min. for brown rice).
Steamed Broccoli
Tuesday Recipes
Notes for Tuesday:
- Bake four extra potatoes tonight for the Baked Potato Soup on Friday.
- Last week we bought a 5 lb bag of baking potatoes. If you have any of those potatoes leftover, just delete the potatoes that I have placed on your shopping list this week.
- This dressing recipe makes a lot so we will use it tomorrow on our Spinach Salad.
Baked Potato Bar
- 6 baking potatoes (plus bake 4 extra for Friday)
- shredded cheddar cheese
- steamed broccoli (from Monday, reheat in microwave for about 2 minutes)
- sour cream
- bacon bits
- butter
- any additional toppings your family may like
Spray potatoes with olive oil spray. Coat with coarsely ground salt and pepper. Poke several times with a fork and cook in microwave until centers are hot and tender (start with 6 minutes and go from there). Cut open and mash insides (leave insides in potato). Top with preferred toppings from above or serve plain and let each person top their own from your "toppings bar".
Fruit Salad with Poppy Seed Dressing
- 2 plum, chopped
- 1 cantaloupe, chopped
- 1 banana, sliced
- 2 kiwi, chopped
- 1 cup seedless red grapes
- 1/2 cup Poppy Seed Dressing
Wash, mix and cut up all fruit. Stir in dressing and toss to coat. Add more dressing if desired.
Poppy Seed Dressing
- 1 1/4 cup sugar
- 2 tsp dry mustard
- 2 tsp salt
- 2/3 cup white vinegar
- 1 tbsp onion powder
- 2 cups salad oil (or any light vegetable oil)
- 3 tbsp poppy seed
Wednesday Recipes
Notes for Wednesday:
- We are going to use the leftover sauce from tonight's spaghetti next week with ravioli.
- The spaghetti sauce can be made early and simmered on the stove or in the slow cooker for 2-3 hours.
- Use the leftover dressing from yesterday for your Spinach Salad tonight.
Spaghetti
- 2 (28 oz.) cans crushed tomatoes
- 1 (6 oz.) can tomato paste
- 2-3 Tbsp. Italian seasoning, to taste
- Garlic salt, to taste
- 1/4 cup red cooking wine, optional
- 1 lb. ground beef, cooked (from freezer)
- 2 (4 oz.) cans mushrooms, drained, or 1 pkg. fresh sliced mushrooms, sauteed in butter*
- Spaghetti, cooked according to directions
- Parmesan cheese
Combine all ingredients except pasta and simmer for 2-3 hours. Serve over pasta with Parmesan cheese. Save leftover sauce for ravioli on Monday of next week.
Spinach and Strawberry Salad with Poppy Seed Dressing
- 1 pkg. baby spinach leaves, rinsed well
- 1 pkg. Strawberries, quartered
- Poppy Seed Dressing (see recipe above)
Garlic Bread
- 2 fresh hoagie rolls, sliced loafwise
- 1/2 stick butter
- 3 cloves garlic, crushed
- salt
Melt butter in saucepan. Add garlic and salt to taste. Dip one side of bread slices into garlic butter and place on cookie sheet in loaf form. Warm at 350°F until hot.
Thursday Recipes
Notes for Thursday: none
Chipped Beef Gravy over Buttermilk Biscuits
- 1 small jar Armour dried beef
- 4 tbsp. butter
- 4 tbsp. flour
- 4 cups milk
- 2 tsp. beef bouillon granules
- dash hot sauce
Open the jar of dried beef with a bottle opener. Soak the beef in a bowl of water to lessen the saltiness. Drain. Tear or cut the beef into bite-sized pieces and set aside. In a large skillet (enough to hold 5-6 cups), melt butter. Stir in flour over medium heat and continue to cook, stirring constantly, for 1 minute. Slowly add milk, a little at a time, stirring constantly. A whisk works best for keeping lumps out of the gravy. When all milk is added, add beef bouillon and hot sauce. Simmer over med. low heat, stirring frequently, until adequately thick to pour over biscuits. Add meat and heat through. Serve over buttermilk biscuits.
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 or upside down glass. Bake half of the biscuits on cookie sheet at 475°F 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.
Scrambled Eggs
Friday Recipes
Notes for Friday:
- If you don't like your potato soup thick, you can always add extra milk. This would also be a great recipe to double for weekend leftovers.
- If you did not bake extra potatoes on Tuesday, be sure to allow extra time tonight to cook and cool 4 potatoes.
Baked Potato Soup
- 4 large baking potatoes, baked and cooled (from Tuesday)
- 2/3 cup butter or margarine
- 2/3 cup all-purpose flour
- 6 cups milk
- 2 tsp salt
- 1/2 tsp pepper
- 4 green onions, chopped and divided
- 12 slices bacon, cooked, crumbled, and divided
- 1 1/4 cups (5 oz.) cheddar cheese, shredded, divided
- 1 (8 oz.) carton sour cream
Cut potatoes in half lengthwise, scoop out pulp and set aside. Discard skins. Melt butter in a saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk. Cook over medium heat, stirring constantly until mixture is thick and bubbly. (This will take some time.)
Add potato pulp, salt, pepper, 2 tbsp green onions, 1/2 cup bacon, and 1 cup cheese. Cook until cheese is melted and soup is heated through. Stir in sour cream. Serve with remaining green onions, bacon and cheese as a garnish.
Crusty Bread
Leftover Spinach Salad
Apple Crumble
- 1 cup baking mix (I use Bisquick)
- 3/4 cup brown sugar
- 1/2 cup quick-cooking oats
- 1/4 cup margarine
- 1 can pie-sliced apples, drained or 2 cups sliced apple*
- 1/2 tsp. cinnamon
Grease the bottom and sides of an 8x8 or 6x10 inch baking dish. Blend first three ingredients in a bowl. Cut margarine into bits and add to mix. Spread 1/3 of oat mixture in bottom of pan. Place apple slices over mixture. Sprinkle with remaining oat mixture and cinnamon. Bake 30-35 minutes at 350°F. Serve warm with ice cream.
* 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 November 2-6, 2009 - PDF
Grocery List for November 2-6 , 2009 - TXT (for PDAs or text editing)
Shopping List Software format (download shopping list free Windows software)
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