You are here:  Home / Weekly Menu / Archive / June 15-19, 2009

Monday

• Chicken, Ham, and Rice Casserole
• Steamed Broccoli

Tuesday

• Sloppy Joe Pizza
• Spinach Salad
• Jello Parfait

Wednesday

• Lime Herb Chicken
• Grilled Corn on the Cob
• Brussels Sprouts with Cream Sauce
• Fresh Oranges or Clementines

Thursday

• Grilled Chicken Pecan Salad
• Bread of Choice

Friday

• Crockpot Beef Casserole
• Egg Noodles
• Buttered Lima Beans
• Ambrosia Salad

 

Monday Recipes

Notes for Monday:

1. Last week we cooked a large ham for leftovers so you should have plenty of cubed ham for tonight. If you did not make the ham last week, or if you do not have leftover ham and chicken in your freezer, be sure to add these items to your grocery list.
   
   
   

Chicken, Ham, and Rice Casserole

• 2 cups cooked white or brown* rice
• 1 cup cubed ham, cooked (from freezer)
• 2 cups cubed chicken, cooked (from freezer)
• 1 can cream of mushroom soup
• 1 cup sour cream
• Worcestershire sauce
• 1/2 cup grated cheddar cheese
• 1 cup buttered bread crumbs

Combine all ingredients except bread crumbs and cheese. Top with bread crumbs then cheese and bake at 350°F for 30 min. (closer to 45 min. for brown rice).

 

Steamed Broccoli

 

 

Tuesday Recipes

Notes for Tuesday:

1. Last week we made extra Sloppy Joes so we would already have tonight's meal well underway. If you did not prepare extra Sloppy Joes last week, see the recipe here.
   
   
2. Prepare the Jello Parfait in the morning to allow time to set up.
   
   
3. 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.
   
   
   
   

 Sloppy Joe Pizza

• 2 cups Sloppy Joe sauce (from last week)
• 3/4 cup frozen corn, thawed
• 1/2 cup sliced green onions
• 1-1/2 cups colby-jack or Mexican blend* cheese
• 1 recipe bread machine pizza dough, prepared and baked until almost done

In a skillet, combine Sloppy Joe sauce, corn, and green onions. Heat through. Spread mixture on top of baked pizza crust and sprinkle with cheese. Bake at 425°F for 12 to 15 minutes or until cheese is melted.

 

 

Spinach Salad

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. Chill. Serve cold.

 

 

 

 

Wednesday Recipes

Notes for Wednesday:

1. If you do not have a grill: try baking the chicken in the oven at 350°F until juices run clear. For the corn-on-the-cob, place corn in a large pot of cold water. Bring water to a boil and cook corn for about 5 minutes. Remove from water and serve with butter, salt and pepper.
   
   
2. If using fresh ears of corn you can either grill in the husks or out of the husks. I have never grilled in the husks so the recipe for today will be for ears NOT in the husks. If you want to try grilling in the husks try grilledcornonthecob.com. It looks like pretty good information, but again...I have NOT tried this method.
   
   
3. Save about half of tonight's chicken for Thursday night when we will have Grilled Chicken Pecan Salad. If you can cook even more...try to do so and then cube and freeze for future use. The grocery list reflects enough for tonight and Thursday night.
   
   
   

Lime Grilled Chicken

• 1 cup lime juice
• 2/3 cup Italian dressing
• 2 tsp garlic, minced
• 2 tsp basil
• 1 tsp thyme
• 1/2 tsp salt
• 1/2 tsp pepper
• 3-4 pounds boneless, skinless chicken

Heat grill. Mix all ingredients except chicken in a mixing bowl. Place chicken in a large ziploc bag; pour half of the marinade over the chicken. Seal the bag and toss to coat. Marinade for at least 15 minutes. Save the remaining marinade for basting.

Drain and discard marinade from bag and grill chicken over medium-low heat for 35 - 45 minutes or until juices run clear, basting occasionally with the reserved marinade. Brush remaining marinade over chicken just before removing from grill.

 

 

Grilled Corn on the Cob

• frozen or fresh* ears of corn
• melted butter

If using fresh corn, soak your corn in water for about 30 minutes before wrapping in aluminum foil, turning your corn about every 5 minutes because they will float on the water.

Place each ear of corn (fresh, soaked and drained; or frozen) on a separate sheet of aluminum foil. Brush butter over each ear. Wrap in foil. Place over hot coals on grill.

Grill 25 -35 minutes, turning occasionally, until heated through.

Brussels Sprouts with Cream Sauce

• 3 cup frozen Brussels sprouts
• 1 tbsp. butter
• 1 tbsp. chopped onion (from freezer)
• 1 garlic clove, minced
• 1 tbsp. flour
• 1/2 cup milk
• 1 tsp dry white wine
• 1/8 tsp black pepper
• 1 tbsp grated Parmesan cheese

Cook brussels sprouts according to package directions but without salt.

Meanwhile, in small saucepan over low heat, or in double boiler, melt butter. Add onion and garlic and cook, stirring frequently, 3 minutes or until soft. Add flour and cook, stirring frequently, about 1 minute. Gradually add milk, wine and pepper; cook until thickened and smooth. Remove from heat; stir in cheese until melted. If sauce becomes too thick, add additional 1-2 tablespoons skim milk. Drain brussels sprouts; pour sauce over sprouts.

Adapted from Cooks.com.

Fresh Oranges or Clementines

 

 

 

Thursday Recipes

Notes for Thursday:

1. Use your leftover grilled chicken from Wednesday night for this restaurant inspired chicken salad. If you did not have any leftovers, make sure to add more chicken to your grocery list.

 

 Grilled Chicken Pecan Salad

• 1 pound grilled chicken (from last night)
• 4 cups salad greens
• 1/2 cup pecans
• 1 can mandarin oranges
• 1/2 cup craisins
• 1/4 cup crumbled blue cheese (optional)
• balsamic vinaigrette salad dressing

Slice chicken and then reheat in microwave for about 1 minute, checking for desired temperature. Prepare salad by mixing all ingredients except salad dressing in a large bowl. Toss well. Pour desired amount of salad dressing over salad and serve.

Bread of Choice

 

 

 

Friday Recipes

Notes for Friday:

1. This recipe will freeze well so you may want to double the ingredients on your grocery list and freeze half. (Don't freeze with the egg noodles.)
   
   

Crockpot Beef Casserole

• 2 lbs. stew beef cut into 1 inch pieces
• 1 envelope onion soup mix
• 1 (10 1/2 oz.) can cream golden mushroom soup (substitutions)
• 1 (4 oz.) can whole mushrooms
• 1/2 cup red wine

Combine all ingredients in crock pot. Stir together well. Cover (don't peek!) and cook on low for 8-10 hours (or on high for 5-6 hours). Serve over egg noodles.

 

 

Egg Noodles

 

  Buttered Lima Beans

• 1 (16 oz.) package frozen lima beans
• 1 tbsp butter

Cook Lima Beans according to package directions. Drain. Add butter to taste.

Ambrosia Salad

 

• 1 (29 oz.) can tropical fruit salad, drained
• 1 banana, sliced
• 1 (6 oz.) container vanilla yogurt
• 1/2 cup mini marshmallows
• 1/4 cup coconut, shredded

Mix first four ingredients together in a small bowl. Sprinkle with shredded coconut and serve.

 

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

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