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Monday

• Chicken Cutlets
• Green Beans
• Spinach Salad

Tuesday

• Beef with Broccoli
• Rice
• Mandarin Pineapple Salad

Wednesday

• Tater Tot Casserole
• Sugar Snap Peas

Thursday

• Chicken Pasta Parmesan Bake
• Leftover Spinach Salad
• Italian Bread

Friday

• Hawaiian Pizza
• Jell-O Parfait

 

Monday Recipes

Notes for Monday:

1. This is a new recipe for Menus4Moms. I have doubled the original recipe so that we can use planned leftovers later in the week. Use 4 pieces of chicken tonight and save the other 4 for our Chicken Pasta Parmesan Bake on Thursday. I did not double the Honey Mustard Dipping Sauce recipe since we will only use that for tonight's meal.
   
   
2. This recipe is modified from an old Family Fun Magazine that I had so it should be easy enough for kids to help make.
   
   
3. Make a large spinach salad tonight and save half for Thursday night. Add "crunchies" and salad dressing just before serving each night.
   
   
   

Chicken Cutlets

• 8 chicken breasts, boneless,  skinless

• 1 1/3 cup bread crumbs, fine works best       
• 2/3 cup parmesan cheese, freshly grated        
• 4 tsp basil         
• 2 tsp oregano
• 1 tsp salt
• 1/2 tsp pepper 
• 2 eggs, beaten
• 4 tbsp milk
• 1 cup flour
• 6 tbsp olive oil, for frying

Using a meat tenderizer or a rolling pin, pound the chicken to a thin, uniform thickness. Set chicken aside. Combine next 6 ingredients in a shallow bowl or pie pan and mix well. In a separate bowl or pie pan, mix egg and milk together. Set bowls aside. Spread flour out on a plate. Set up assembly line of chicken, flour, egg mixture, bread crumb mixture, and an empty plate. Working one piece at a time, dredge both sides of the chicken in the flour. Next, dip both sides in the egg and finally coat both sides in the bread crumb mix. Set the cutlet on the empty plate and repeat for all pieces.
In a large skillet, heat oil then add chicken. Fry each side about 2-4 minutes, turning once until chicken is cooked through. Remove chicken from the heat and serve with Honey Mustard Dipping Sauce.

adapted from Family fun Magazine

 

Honey Mustard Dipping Sauce

• 1/4 cup deli-style mustard
• 3 tbsp sour cream
• 1 1/2 tbsp honey

Stir all ingredients together. Adjust ingredients to personal taste.

adapted from Family fun Magazine

 

Green Beans

 

 

Spinach Salad

• Bag baby spinach greens
• sliced mushrooms
• sunflower seeds
• raisins
• croutons
• salad dressing

Wash spinach and place in salad bowl. Top with remaining items and serve with salad dressing of your choice.

 

 

 

Tuesday Recipes

Notes for Tuesday: none

 Beef With Broccoli

• 3 tbsp cornstarch, divided
• 1/2 cup water plus 2 tbsp water, divided
• 1/2 tsp garlic powder
• 1 lb boneless round steak, cut into 2 inch strips
• 2 tbsp vegetable oil, divided
• 4 cups broccoli florets
• 1/3 cup soy sauce
• 2 tbsp brown sugar
• 1 tsp ground ginger
• hot cooked rice

Combine 2 tbsp cornstarch, 2 tbsp water and garlic powder in a bowl and mix until smooth. Add beef and toss until well coated. Stir-fry beef in a large skillet or wok over medium-high heat in 1 tbsp oil until meat is no longer pink, about 10 minutes. Remove meat from skillet and keep warm. Stir-fry broccoli in the remaining oil for about 5 minutes, then return beef to pan. Mix together soy sauce, brown sugar, ginger and remaining 1 tbsp of cornstarch and 1/2 cup water until smooth; add soy mixture to skillet. Cook for 2 minutes, stirring frequently. Serve over rice.

Mandarin Pineapple Salad

• 1 can pineapple tidbits, drained
• 1 can mandarin oranges, drained

Mix fruit together and serve.

 

 

Wednesday Recipes

Notes for Wednesday:

1. This isn't one of the healthiest meals, but it is easy to make and easy to adapt to what you have on hand. Feel free to substitute cooked chicken and cream of chicken soup if that is what you have.
   

Tater Tot Casserole

• 32. oz package frozen Tater Tots
• 1 lb. browned ground beef, thawed (from freezer)
• 16 oz. container sour cream
• 1 cup shredded cheddar cheese
• 1 can cream of mushroom soup (substitutions)
• 1 can cream of celery soup (substitutions)
• 4 oz. can mushrooms, drained
• 1 pkg. sauteed onions, thawed (from freezer)
• 6 oz. can French fried onions

Preheat oven to 350°F. Grease a 9x13 casserole pan. Place frozen tater tots in bottom of pan. Sprinkle beef over tater tots. In a bowl, mix sour cream, cheese, soups, mushrooms, and sauteed onions. Pour over beef. Top with French fried onions. Bake for 50-60 minutes.

 

  Sugar Snap Peas

• 2-3 packages fresh sugar snap peas
• 1 Tbsp. butter
• 1tsp. sugar

Wash pea pods. Drain and dry on a paper towel. Melt butter in a fry pan and add sugar snap peas. Toss well and sprinkle with sugar. Heat on medium heat until peas are tender but crisp. Serve hot.

 

Thursday Recipes

Notes for Thursday:

1. Tonight's meal uses planned leftovers from Monday. If you did not make the chicken cutlets on Monday, you will need to make them tonight.

 

 Chicken Pasta Parmesan Bake

• 1 (12 oz.) pkg. spiral pasta, cooked according to instructions
• 3 cups pasta sauce
• 4 cooked chicken cutlets (from Monday)
• 2 cups mozzarella cheese, shredded
• 1/3 cup parmesan cheese, freshly grated

Heat oven to 350°F. Lightly spray a 9x13 baking dish. Mix cooked noodles and 2 cups of the sauce in bottom of the dish. Add chicken over top of the noodles. Pour the remaining sauce over the chicken. Sprinkle cheeses on top and then cover the pan loosely with foil. Bake until the sauce is bubbly and the cheese is melted, about 20 minutes.

 

Leftover Spinach Salad

 

 

Italian Bread

 

 

 

Friday Recipes

Notes for Friday:

1. Use your breadmaker (especially if you have one with a timer) to get your pizza dough ready just in time to put together the pizza for dinner. Use the recipe that came with your breadmaker or this great recipe. It is large enough to make several portions that you can freeze (freeze dough before cooking).
   
   
2. The best pizza is made on stoneware, and nobody makes stoneware like Pampered Chef. I don't get paid for saying this, I just love their stoneware. I have 2 stoneware pizza pans (1 is PC and 1 is not, and there is no comparison between them) and I use them all the time. I don't own a metal cookie sheet or pizza pan anymore.
   
   
3. Prepare the Jello Parfait in the morning to allow time to chill.

    

   
   
   

Hawaiian Pizza

• Homemade pizza dough
• 28 oz. can spaghetti sauce
• 2 cups shredded mozzarella cheese
• 1 cup leftover shredded ham
• 1-20 oz. can pineapple chunks, drained

Roll out your prepared dough on a pizza pan. Spread with spaghetti sauce and top with cheeses. Add your favorite toppings and bake at 450°F until hot and bubbly.

 

   Jell-O Parfait

• 1 sm. Jell-O (strawberry-banana)
• 1 c. sour cream
• 1 (8 oz.) container Cool Whip
• 1 tsp. vanilla
• Fresh strawberries or other available berries
• 2 Bananas, sliced

Mix the Jell-O packet with the sour cream. Add vanilla and mix well. Fold in Cool Whip. Layer fruit and Jell-O mixture in parfait glasses. Serve cold.

 

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

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