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. Tonight's meatball sub recipe is from Bulk Cooking: The Hamburger Plan. If you do not have any meatballs from last week when we made them, you may use store-bought meatballs from the freezer aisle (make sure to add them to your grocery list). The recipe makes 4 subs, so increase it as necessary for your family.
   
   
2. This is a good time to chop up a bag of onions to replenish your freezer supply. I have added a bag of yellow onions to the grocery list for this purpose. Reserve one onion for tonight, cut into thin wedges for the subs and some chopped for the broccoli salad, then chop the rest of the bag to saute for the freezer.
   
   
3. Plan ahead...the broccoli salad is best when chilled.
   
   
   
   
   

Meatball Subs

• 1 teaspoon oil
• 3/4 cup EACH: bell pepper strips, thin onion wedges
• 1/3 Freezer Stash Meatballs, thawed in refrigerator (about 16 meatballs)
• 1-1/2 cups spaghetti sauce
• 4 hoagie rolls, split
• 1/2 cup shredded mozzarella cheese (optional)

In a large nonstick skillet, heat oil over medium-high until very hot. Add peppers and onions and cook, stirring, until tender, 3 to 4 minutes.

Reduce heat to medium-low. Add thawed, cooked meatballs and spaghetti sauce.

Cover and cook, stirring occasionally, until heated through, 5 to 6 minutes. Divide among rolls and, if desired, sprinkle with cheese.

 

Broccoli Salad

• 3 cups fresh broccoli florets
• 3/4 cup cheddar cheese
• 2 T. chopped onion
• 3/4 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

 

Tuesday Recipes

Notes for Tuesday:

1. This chicken recipe is adapted from Mary Ann's grandmother's recipe and it is my favorite! You will need to toast the almonds yourself. I use my toaster oven and toast them on the broiler pan. Watch carefully so they don't burn.
   
   
   

Chicken Tetrazzini

• 8 oz. linguine, cooked
• 2 cups chicken (from freezer)
• 6 Tbsp. butter
• 6 Tbsp. flour
• 1 tsp. salt
• 1/8 tsp. pepper
• 1/2 tsp. celery seed (optional)
• 1 can chicken broth
• 1/4 cup water
• 1 cup heavy cream (may be labeled whipping cream or table cream)
• 8 oz. sliced mushrooms
• 1/4 cup skinned almonds, toasted (I usually add more)
• 1 Tbsp. dried parsley
• 1/3 cup Parmesan cheese
• 3 Tbsp. Sherry (substitution broth if necessary)

In a saucepan, melt butter. Stir in flour until blended then stir constantly over heat for one minute. Add cream gradually, stirring constantly. When smooth, add broth and water. Cook, stirring frequently for 3 minutes until slightly thick. Add mushrooms, almonds, Parmesan cheese, salt, pepper, celery seed, parsley, and sherry. Alternate layers of cooked noodles, chicken, and sauce. Cook at 375° until it bubbles. Does not freeze well.

 

 Glazed Carrots

• 1 bag baby carrots
• 2/3 c. honey
• 6 tbsp. butter

Cook carrots in a small amount of water until tender crisp. Drain water, add honey and butter. Cook on med. low until carrots are glazed, turning carrots once or twice.

 

 Baked Fruit Salad

• 2 cups pineapple chunks, drained, reserve juice
• 2 cups peaches, sliced
• 10 maraschino cherries
• 1/2 cup brown sugar
• 3 tbsp. tapioca
• 1 cup fruit juice (I used reserved pineapple juice)
  

Mix together fruit in a lightly greased casserole dish. Add next 3 ingredients. Mix all ingredients together. Bake at 350°F for 40 minutes.

 

 

Wednesday Recipes

Notes for Wednesday:

1. This Baked Ziti recipe was shared on the Menus4Moms Yahoo group compliments of group member, Kelli Cole. Thanks, Kelli! I have copied the recipe as Kelli posted it along with her notes**.
   
   

Baked Ziti

• 12 oz. uncooked ziti (or small tube pasta)
• 2 lb. cooked ground beef (from freezer)
• 28 oz jar of Prego with meat
• 2 eggs
• 15 oz Ricotta
• 2 1/2 cup Mozzarella, divided
• 1/2 c Parmesan

Kelli's notes:
Cook pasta according to package directions. Meanwhile thaw cooked ground beeffrom freezerc, drain, and stir in Prego. (Instead of the Prego and meat, I use my regular homemade spaghetti sauce). In a bowl, combine eggs, ricotta, 1 1/2 cups mozzarella and the parmesan. Drain pasta and add it to the cheese mixture and stir to coat. Spoon 1/3 of the meat sauce into a greased 13 x 9 x 2 baking pan then top with 1/2 of the pasta and cheese mixture. Repeat layers ending with sauce on top. Cover and bake at 350° for 40 minutes. Uncover and sprinkle with remaining cheese and bake 5 more minutes or until melted. Let stand 5 minutes or so before serving.

**This recipe makes a ton so you can either make it and eat leftovers the next day or two or divide into two or three pans and freeze what you don't want to make that night before baking. (If you plan to freeze some, cook your noodles just 2 or 3 minutes less than you normally would.) Then when you want to use it, just thaw and bake as normal.

Buttered Corn

Apple Slices

 

 

Thursday Recipes

Notes for Thursday:

1. The Macaroni and Cheese can be prepared 1-2 days in advance and refrigerated until ready to use.
   

 

 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.

 

 

Macaroni and Cheese

• 2 tbsp cornstarch
• 1 tsp salt
• 1/2 tsp dry mustard (optional)
• 1/4 tsp pepper
• 2-1/2 cups milk
• 2 tbsp butter
• 2 cups (8 oz) shredded American or Cheddar* cheese, divided
• 8 oz Mueller's Elbows (about 2 cups), cooked 5 minutes and drained

In medium saucepan combine corn starch, salt, dry mustard and pepper; stir in milk. Add margarine. Stirring constantly, bring to a boil over medium-high heat and boil 1 minute. Remove from heat. Stir in 1-3/4 cups (425 ml) cheese until melted. Add elbows. Pour into greased 2-quart casserole. Sprinkle with reserved cheese. Bake uncovered in 375 degree oven 25 minutes or until lightly browned. This can be prepared ahead of time and kept refrigerated until you are ready to bake. Add 5-7 minutes to the cooking time if cold.

Buttered Peas

 

 

 

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.

This week's Grocery List can be downloaded here:

Grocery List for January 25-29, 2010 - PDF

Grocery List for January 25-29 , 2010 - TXT (for PDAs or text editing)

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