You are here:  Home / Weekly Menu / Archive / February 2-6, 2009

Monday

• Mexican Chicken Corn Chowder
• Cornbread
• Salad

Tuesday

• Eye of Round
• Rice
• Lima Beans
• Pineapple and Cottage Cheese

Wednesday

• Barbecue Beef Pizza
• Leftover Salad
• Fresh Oranges or Clementines

Thursday

• Linguini with Vegetables and Sauce
• Garlic Bread
• Pears

Friday

• Beans and Franks
• French Fries
• Buttered Peas

 

Monday Recipes

Notes for Monday:

1. Make a large salad tonight and save half for Wednesday night. Add any crunchies or cheese right before serving each night to keep salad from getting soggy.
   
   
2. If you do not have chicken or onions in your freezer, make sure them to add to your grocery list.
   
   

Mexican Corn Chowder

• 2 cups cooked chicken, thawed (from freezer)
• 1/2 cup cooked onions, thawed (from freezer)
• 1-2 cloves garlic, minced
• 1 can chicken broth
• 1/2 - 1 tsp cumin, ground
• 2 cups half & half
• 3 cups monterey jack cheese, shredded
• 2 cans creamed style corn
• 1 can green chilies, chopped & undrained
• 4 oz. jar pimiento, diced
• fresh cilantro or parsley, optional
• tortilla chips, optional

Combine chicken, onions, garlic, chicken broth, and cumin; bring to boil. Reduce heat; cover and simmer for 5 minutes. Add half & half, cheese, corn, chilies, and hot pepper sauce. Cook and stir over low heat until the cheese is melted. Stir in pimiento. Serve immediately. Garnish with cilantro, parsley, and tortilla chips, if desired.

 

 

Cornbread

• 1 cup cornmeal
• 1 cup flour
• 1/4 cup sugar
• 3 tsp. baking powder
• 1 tsp. salt
• 1/4 cup olive oil
• 1 cup milk
• 1 egg
• 1 can corn, drained

Preheat oven to 425°F. Put half of the olive oil in a 9x9x2 cast iron skillet and preheat in oven without burning oil. Mix all remaining ingredients in a bowl. Pour batter into preheated cast iron skillet and bake for 20-25 minutes or until done.

 

Salad

 

 

Tuesday Recipes

Notes for Tuesday:

1. Tonight's roast will provide a dinner for today and leftovers for Wednesday's pizza, so don't gobble up all of the leftovers!
   
   
   

 Eye of Round

• 3-4 lb. eye of round roast
• salt
• pepper
• oil

Preheat oven to 325°F. Salt and pepper the outside of the roast on all sides. If you have a dutch oven that can be used on the stovetop and in the oven that would be best. If you don't you will need to transfer the roast to an oven-safe pan before baking. Heat enough oil to barely cover the bottom of a dutch oven large enough to hold roast. Brown roast on all sides in oil. Cover pan and place in preheated oven for 1-1/2 hours. Check for tenderness after about an hour and continue cooking until roast is done all the way through and tender. Add a little water if the juices dry out.  

Remove roast from oven and place on stovetop. Carefully add 1/2-3/4 cup hot water to pan (water hitting hot drippings may splatter). Remove roast from pan and place on a platter for slicing. Mix about 2 Tbsp. flour with 3 Tbsp. hot water in a jar with a lid, shaking until flour is dissolved. Add this to the juices in the pan to create gravy (pour through a strainer to avoid lumps).

Slice roast and serve with rice and gravy.

 

White or brown* rice, prepared according to instructions

 

 

Lima Beans

Pineapple and Cottage Cheese

 

 

Wednesday Recipes

Notes for Wednesday:

1. I recommend periodically making a double (or triple) pizza dough recipe in your bread machine or large mixer and freezing the extra dough for an easy lunch or dinner another day. The Urban Homemaker has a double pizza dough recipe that is very good. It has variations for garlic, herbed, or seeded dough.
   
   
2. If you are using a bread machine to make dough, time it so that it is ready just before you want to cook the pizza. If you are using a frozen pizza dough, be sure to allow enough time for it to thaw. I like to thaw it for several hours in the refrigerator.
   
   

Barbecue Beef Pizza

• Prepared pizza crust
• 1 jar barbecue sauce
• 1-1/2 cups cooked roast beef (from Tuesday)
• Sliced red onion
• 2 cups cheddar cheese

Make pizza dough according to recipe and roll out on a pizza stone or pan. Spread with barbecue sauce. Layer remaining ingredients. Cook at 400°F until brown and bubbly.

 

Leftover Salad

 

Fresh Oranges or Clementines

 

 

Thursday Recipes

Notes for Thursday:

1. A jar of Alfredo sauce will make tonight's meal a breeze to prepare.
   
   
2. This dish is a great vegetarian dish, but you can easily add cooked chicken from the freezer if you have meat eaters.
   
   
   

 Linguini with Vegetables and Sauce

• 28 oz. jar of Alfredo sauce
• 1 lb. box linguini
• 1 1/2 cups chopped chicken from freezer, (optional, not on grocery list)
• 1 bag (14 oz.) bag frozen broccoli, cauliflower, and carrots
• 1 can (14 oz.) diced tomatoes, drained
• Parmesan Cheese (to taste)

Prepare linguine according to directions, cooking frozen vegetables in with linguini. Drain all and return to pan. Add sauce and chicken and heat. Heat tomatoes in microwave or on stovetop. Serve pasta mixture topped with tomatoes and Parmesan cheese.

 

 

 Garlic Bread

• 1 loaf ciabatta* or Italian bread
• 1 stick butter, softened
• 4 cloves garlic, crushed or minced

Slice bread in half length-wise. Mix butter and garlic well. Spread each half with half of the garlic butter mixture and place halves together on baking sheet. Bake at 350°F until bread is crusty and butter mixture is bubbly.

Pears

 

 

Friday Recipes

Notes for Friday:

1. I use frozen french fries for convenience, but feel free to use fresh potatoes, cut into strips and either deep fry them, pan fry in a little oil, or bake in the oven until tender.
   
   

Beans and Franks

• 2- 28 oz. cans pork and beans
• ketchup to taste
• 1 tsp. mustard
• 3-4 hot dogs, sliced into bite size pieces

Combine all ingredients in a saucepan and heat until bubbly.

 

 

French Fries

Buttered Peas

 

* Indicates that of the options listed, this item is the one on the grocery list.

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