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Monday

• Sloppy Joes
• Baked Beans
• Cole Slaw

Tuesday

• Primavera Pasta Pie
• Pineapple with Cottage Cheese
• Dinner Rolls

Wednesday

• Waffles
• Quick Grits
• Bacon
• Fruit of your choice

Thursday

• Sloppy Joes Pizza
• Salad
• Vanilla Yogurt with Apples and Grapes

Friday

• Mexican Chicken Corn Chowder
• Cornbread
• Leftover Salad

 

Monday Recipes

Notes for Monday:

1. I have doubled the ingredients for Sloppy Joes so that you save half for Thursday's Sloppy Joe Pizza.
   
   
2. You should still have some cooked ground beef in your freezer for tonight's meal so use that if possible. If you are out of cooked ground beef, be sure to add ground beef to your grocery list.
   
   
3. The cole slaw can be prepared in advance and refrigerated.
   
   
   

Sloppy Joes

• 2 lbs lean ground beef (from freezer)
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 1 tsp garlic powder
• 2 tsp prepared yellow mustard
• 1 1/2 cups ketchup
• 6 tsp brown sugar
• salt to taste
• ground black pepper to taste

In a skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids (or thaw meat and reheat in skillet with onions and peppers.) Stir in the next 4 ingredients; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.

Put aside one half of your Sloppy Joes for Thursday's Sloppy Joe Pizza.

Baked Beans

• 2 cans pork and beans
• 1/2 cup barbecue sauce or more to taste
• 1 tsp. prepared mustard, or more to taste

Combine all ingredients in a saucepan and simmer for 20 minutes.

 

 

 

 Cole Slaw

• 1 bag prepared cabbage slaw*, or homemade shreds
• 1/2 cup mayonnaise
• 1 Tbsp. vinegar
• 2 tsp. sugar or sugar substitute

Combine last 3 ingredients and refrigerate covered until ready to use. Mix with shredded slaw vegetables just before serving.

Tuesday Recipes

Notes for Tuesday:

1. Optional: You may add 1 lb. of sliced and browned Kielbasa to the pasta dish if you prefer. (This is not on your shopping list.)
   
   
   
   

 Primavera Pasta Pie

• 8 ounces spaghetti, cooked
• 3 eggs, beaten, separated
• 1/3 cup Parmesan cheese plus 3 Tbsp., separated
• 3 Tbsp. butter, separated
• 2 cups broccoli florets
• 1 onion, sliced
• 1 red bell pepper, sliced
• Italian seasoning to taste
• Salt to taste
• 1/2 cup half and half

Combine warm cooked spaghetti, 1 beaten egg, 1 Tbsp. butter, and 1/3 cup Parmesan cheese. Mix well and place as a crust into a greased casserole dish (slightly smaller than 9x12 but larger than 9x9). In a large fry pan, melt 2 Tbsp. butter. When melted, add broccoli, onion, and red bell pepper. Season with Italian seasoning and salt. Cook until vegetables are tender, stirring frequently. Turn vegetable mixture into pan with spaghetti crust. Sprinkle with remaining 3 Tbsp. Parmesan cheese. Mix remaining 2 beaten eggs and 1/2 cup half and half; pour over casserole. Cook at 350°F for 25 minutes or until light brown and bubbly.

 

Pineapple over Cottage Cheese

 

 

Dinner Rolls

 

 

 

Wednesday Recipes

Notes for Wednesday:

1. Any extra waffles you have can be frozen for easy and healthy breakfasts. If you are feeling industrious, make an extra batch just for the freezer.
   
   
2. Only the quick grits are listed on the grocery list. Be sure to add any extras to your list if you choose to make any of the suggestions listed below.
   
   

Waffles

• 2 large eggs
• 1 3/4 cup buttermilk
• 1 stick butter, melted
• 2 tsp. vanilla
• 2 cups flour
• 2 Tbsp sugar
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt
• 1/2 cup pecan meal (optional but delicious)

Mix dry ingredients well. In a separate container mix wet ingredients. Combine and mix until just smooth. Spray waffle iron with non-stick cooking spray and cook according to the instructions for your waffle iron.

Quick Grits*

• Soak the grits in the cooking water overnight for better results and serve with butter, salt, and pepper.
• Add cheese if the kids don't like them plain (see recipe below).
• Don't use instant, quick is better!
• If you like spicy food, you can add 1-2 chopped jalapeno peppers to these grits before soaking for a wonderful flavor.
  
  

Cheese Grits

• 3 cups milk
• 3/4 cup Quick Grits
• 1/2 tsp salt
• 1 cup finely shredded cheddar or Mexican blend cheese

Put first 3 ingredients (and jalapenos if using them) in a saucepan and stir. Soak for 15 minutes. Heat to simmering and cover, cooking 8 minutes. Add cheese and cook 2-3 minutes until cheese melts and grits are creamy. Serve with butter, salt, and pepper. This recipe makes 4 servings.

Bacon

Fruit of Your Choice

 

 

Thursday Recipes

Notes for Thursday:

1. Tonight we will be making use of our planned leftovers from Monday's Sloppy Joes. If you did not make extra Sloppy Joes on Monday, you will want to make your Sloppy Joes ahead of time. Another option if you did not make Sloppy Joes Monday is to substitute your favorite pizza recipe for the Sloppy Joes Pizza.
   
   
2. Use your favorite bread machine pizza dough recipe and set your bread machine so that the dough will be ready when you want to start dinner. Bake the dough so that it is almost done but not all the way.
   
   
3. Make a large salad tonight and save half for tomorrow night. Add croutons, bacon bits, sunflower seeds, and any other "crunchies" just before serving each night.
   
   

 

 Sloppy Joe Pizza

• 2 cups Sloppy Joe sauce (from Monday)
• 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.

 

Salad

Your choice. Try a different type of greens for a change. Baby spinach is excellent. Leaf lettuces are more nutritious than iceberg lettuce. Adding sunflower seeds and grated carrots is a good way to sneak in nutrients.

 

 

Vanilla Yogurt with Apples and Grapes

 

 

 

Friday Recipes

Notes for Friday:

1. 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 (optional)
• 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 if you like things a little on the hot side, you can also add hot pepper sauce (not on the grocery list). 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.

Leftover Salad

 

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

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