Basic Weekly Menu Plan

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Get the pictures, meal makeovers, nutrition data, dietary exchanges and point values for the menus.

 

Monday Recipes

Notes for Monday:

1. If you do not have leftover chicken in your freezer, be sure to add these items to your grocery list. We will be restocking chicken on the menu next week.
   
   
   

Poppy Seed Chicken

• 2 cups cooked chicken (from freezer)
• 2 cans cream of chicken soup
• 1/2 cup sour cream
• 1 sleeve round buttery crackers
• 1 Tbsp. poppy seed

Topping

• 1 sleeve round buttery crackers
• 2 Tbsp. butter, melted
• poppy seed for garnish

Combine chicken, soups, sour cream, 1 sleeve crackers, and 1 Tbsp. poppy seed in a large bowl. Mix well and transfer to a greased casserole dish. Mix together remaining crackers and melted butter and sprinkle on top. Garnish with poppy seed. Bake at 325°F for 25 minutes.

 

 

Peas

 

 

Tuesday Recipes

Notes for Tuesday:

1. Today we are going to start some soup in the early afternoon in the slow cooker/crock pot.
   
   
2. Although they are not in the ingredients, if you have access to them chopped kohlrabi and turnips would make nice additions to this soup.
   
   
   
   

Beef Vegetable Soup

• 1 lb. cooked ground or shredded beef (from freezer)
• 1 onion (from freezer)
• 1 28 oz. can crushed tomatoes
• 1 bag mixed or stew vegetables*, or chopped fresh vegetables
• 2 cans vegetable* or beef broth
• 1 cup brown rice
• 1/2 tsp. dried thyme
• 2 tsp. dried parsley
• other spices, as desired

Combine all ingredients except rice in a slow cooker and simmer for 4-6 hours. Add rice for the last hour of cooking.

 

Hard Rolls

Sliced Apples

 

 

Wednesday Recipes

Notes for Wednesday:

1. Tonight we will be making taco seasoned ground beef. The grocery list shows 5 pounds ground beef and a pack of taco seasoning per pound. Brown your ground beef and follow seasoning packet directions. Set aside one pound in the freezer for 3/15/07 when we will be having another taco dish. Put any extra seasoned meat in the freezer for when you need a quick meal.
   
   
2. This recipe is basically a salad with fixings of your choice. If you want to add the onions and green peppers, this would be a good time to buy in bulk, chop and replenish your freezer. You will want to add extra to your shopping list.
   

Taco Mac Salad

• 1 box (8 oz.) tri-color spiral macaroni
• 1 lb. taco seasoned ground beef (see notes above)
• 1/2 cup green peppers, chopped
• 1/2 cup onions, chopped
• 1 cup cheese - cheddar, shredded
• 1 carton cherry tomatoes
• 1/2 head lettuce, shredded
• salt
• pepper
• 1/2 cup french dressing
• 1 package nacho doritos

Cook macaroni as directed. Drain. Rinse with cold water. Drain again. In a large bowl mix macaroni, green pepper, onion, cheese, tomatoes, lettuce, & seasonings. Chill. Just before serving, stir in warm seasoned ground beef, french dressing and chips. Toss lightly.

Vanilla yogurt with Apple Slices and Grapes

 

 

Thursday Recipes

Notes for Thursday:

1. There are no exact measurements in tonight's chicken dish, so use amounts based on what your family likes. If you do not care for feta cheese, substitute Swiss or cheddar.
   
   
2. Plan ahead...the broccoli salad is best when chilled.
   
   

 

 Chicken Stuffed with Bacon and Feta

• 6 boneless chicken breasts
• 4 oz. feta cheese, crumbled (basil flavored is good in this recipe)
• 1 package bacon, cooked and crumbled, or real bacon bits*
• 14.5 oz can of tomatoes (I like using Del Monte diced tomatoes with basil, oregano and garlic)
• olive oil

Cut a slit (as if to butterfly but do not cut all the way through the ends so it makes a pocket) in each chicken breast. Stuff with crumbled feta cheese and crumbled bacon (the more the better, I think). Use a toothpick to secure the pocket closed. Brown stuffed chicken in olive oil in a fry pan until golden brown, then add a 14.5 oz. can of diced tomatoes and cover, cooking until chicken is thoroughly done. Before serving, remove toothpicks.

 

 

Broccoli Salad

• 3 cups fresh broccoli florets
• 3/4 cup cheddar cheese
• 2 T. chopped onion
• 3/4 cup mayonnaise
• 1/3 cup sugar
• 1 1/2 T. red wine vinegar* or cider vinegar
• 6 bacon strips, cooked and crumbled; or REAL bacon bits*

In a large bowl, combine the broccoli, cheese, and onion. Combine the mayo, sugar, and vinegar; pour over the broccoli mixture and toss to coat. Refrigerate at least 4 hours. Just before serving, stir in the bacon.

 

Fruit Cocktail

 

 

 

Friday Recipes

Notes for Friday: none

Baked Fish

• 2 lbs. tilapia fillets
• 1 tsp. salt
• Dash of pepper
• 4 Tbsp. butter, melted
• 2 Tbsp. lemon juice
• Adobo to taste
• Paprika (optional)

Sprinkle both sides of fish fillets with salt and pepper. Mix together melted butter, lemon juice and grated onion. Dip fish into butter mixture; arrange into an ungreased square pan. Pour remaining butter mixture over fish. Cook uncovered into a preheated 350°F oven, until fish flakes easily with fork, for 25 to 30 minutes. If desired, sprinkle with paprika before serving.

Wild Rice

  Sugar Snap Peas

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

 

* 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 January 4-8, 2010 - PDF

Grocery List for January 4-8 , 2010 - TXT (for PDAs or text editing)

Shopping List Software format (download shopping list free Windows software)

Find sale prices on the grocery list items with our new Grocery Deals feature (brought to you in partnership with MyGroceryDeals)

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