Monday - Recipes

Black Beans and Rice
Mexican Salad
Strawberries and Bananas

 

Tuesday - Recipes

Fried Ham Slices
Squash and Onions
Buttermilk Biscuits
Grapes

 

Wednesday - Recipes

Antipasto Platter
Ranch Pasta Salad
Sugar Snap Peas

 

Thursday - Recipes

Chicken and Cheese Quesadillas
Vanilla Yogurt with Pineapple Chunks
Broccoli Salad

 

Friday - Recipes

Pita Pockets with Chicken Salad
Pickles
Honey Nut Peaches

 

Grocery List

This week's Grocery List can be downloaded here:

Grocery List for August 22-26, 2005 - PDF

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

 

Monday Recipes

Notes for Monday:

1. This is a quick and easy dish. I recommend thawing the beans and peppers and onions in the refrigerator for a couple of days before you make this. Always thaw in a plastic container to control liquid that may leak from the bags as the contents thaw.

 

  Black Beans and Rice

• 1 onion, sauteed (from freezer)
• 1 green bell pepper, sauteed (from freezer)
• 2 cups black beans* (from freezer) or 1 can black beans, drained and rinsed
• 2 cloves garlic, minced
• 1 cup salsa
• salt and pepper
• white* or brown rice (enough for your family)

Combine all ingredients except rice in a skillet. Cover and let simmer while preparing rice. Add water if necessary. Serve beans over rice when rice is ready.

  Mexican Salad

• variety of lettuces, torn into bite-sized pieces
• 1 red bell pepper, seeded & chopped
• 1 green bell pepper, seeded & chopped
• 1 can corn, drained
• 1 bunch green onions, chopped
• 1 can black olives, drained
• 1 tomato, diced
• 1 bottle ranch salad dressing

Combine all fresh ingredients and serve with ranch dressing.

  Strawberries and Bananas

Tuesday Recipes

Notes for Tuesday

1. Most gardeners are seeing fresh squash at this time of year, so we are going to take advantage of that (for those in the No. Hemisphere). This is an easy dinner that mostly uses the stove top. If you don't want to heat up your oven, try cooking the biscuits in your toaster oven.
   
2. If you have never made homemade biscuits, try these. They are easy and delicious.
   
3. If you have leftover ham, chop and freeze for use in soups and beans.
   

Fried Ham Slices

• 4-6 large ham slices (honey ham or country ham*)
• 2-3 T. butter

Fry ham slices in butter until well done.

Squash and onions

• 4 summer squash (yellow squash)
• 1 large onion
• 2 T. butter

Wash squash and slice into thin slices. Slice onion into thin slices. Melt butter in a large saucepan and add squash and onions. Saute until squash is tender and onion is caramelized (turns sweet and brown).

Buttermilk Biscuits

• 2 cups self-rising flour
• 1/4 cup butter
• 3/4 cup buttermilk

Combine flour and butter, cutting with a fork. Stir in buttermilk. Add more flour if too wet, more buttermilk if too dry. When dough is rolling consistency, knead a few times and turn out onto a floured surface. Roll out and cut with a biscuit cutter or upside down glass. Bake on cookie sheet at 475° until brown. Serve with butter and jelly.

 

Grapes

 

Wednesday Recipes

Notes for Wednesday:

1. The Ranch Pasta Salad is compliments of Heidi from TheHomeSchoolMom in the Kitchen. Thanks, Heidi!
   
2. If you can't find whole wheat pasta, use white pasta.
   
3. Make the pasta salad in the morning to give it plenty of time to chill.
   
4. The Antipasto platter is huge if made as recommended by allrecipes.com. I am cutting it in half for our grocery list (even cut in half it will serve 10).
   
5. I am cutting the provolone way down on this as I think there is too much and that was in the reviews as well. Just go with the amount on the grocery list.
   
6. If you can't get the listed meats, substitute what you can find. Capacola is similar to pepperoni or salami. Proscuitto is a fancy ham.

Antipasto Platter (cut this recipe in half)

Recipe provided by:

Submitted by Wendy

• 2 heads iceberg lettuce
• 1 tablespoon garlic powder
• 1 tablespoon dried oregano
• 1 (8 ounce) bottle Italian-style salad dressing
• 1 pound thinly sliced cooked ham
• 2 1/2 pounds sliced provolone cheese
• 1/2 pound Genoa salami, thinly sliced
• 1/4 pound Capacola sausage, sliced
• 1/4 pound pepperoni sausage, sliced
• 1/4 pound prosciutto, thinly sliced
• 1/4 pound thinly sliced roast beef
• 1 cup fresh mushrooms
• 1 (6 ounce) can marinated artichoke hearts
• 1 (7 ounce) jar roasted red peppers
• 1 (6 ounce) can sliced black olives
• 3/4 cup sliced pepperoncini peppers
• 1 (5 ounce) jar sliced pimento-stuffed green olives
• 1/2 cup crumbled Gorgonzola cheese
• 1/2 pound mozzarella cheese, sliced
• 1/4 cup grated Parmesan cheese

 

Ranch Pasta Salad

• 1 lb. whole wheat pasta shells
• 2 handfuls baby carrots, chopped
• 1/2 bunch green onions, chopped
• 3 stalks celery, chopped
• 1/2 package frozen baby peas, thawed
• 1 cup real mayonnaise, more if it seems dry
• 1 package ranch dressing mix

Mix all ingredients. Chill for 1 hour or more.

 

Sugar Snap Peas

• 1-2 small 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 we will be having chicken in our quesadillas and tomorrow we will use the leftovers. It is best to cook your chicken in the morning, either grilling it or boiling it. If you boil it, throw in some celery and onions and strain the broth to use sometime later. You can freeze it in baggies or Mason Jars (don't use any other kind of glass). Pick the chicken when it is cool and refrigerate until time to prepare dinner. After using the chicken tonight and tomorrow night, freeze what is left for later meals.

 Chicken and Cheese Quesadillas

• 1-2 cups cooked chicken
• 8 whole wheat tortillas
• 2 cups Mexican blend cheese
• 1 can chopped green chiles (opt.)
• olive oil spray
• salsa
• sour cream

Preheat oven to 400°. Spray one side of 4 tortillas with olive oil spray. Lay the tortillas oiled side down on a cookie sheet (you may need to use two sheets or do two batches). Spread chicken and cheese evenly over tortillas. For extra flavor and heat, add a can of chopped green chiles for those who like spicy food. Top with the remaining 4 tortillas and spray the tops with olive oil spray.

Bake until tortillas are crisp and cheese is melted. Remove from oven and slice into triangles with a pizza cutter. Serve with salsa and sour cream.

 Vanilla Yogurt and Pineapple chunks

 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

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.

Friday Recipes

Notes for Friday:

1. Although the peaches are absolutely delicious with honey and nuts, you may want to serve plain sliced peaches for the younger children.

  Pita Pockets with Chicken Salad

Recipe is here.

  Pickles

  Honey Nut Peaches

• 3 small peaches, pitted and sliced
• 3 T. chopped pecans or walnuts
• 3 tsp. honey

Preheat broiler (toaster oven is fine). Lay peach slices on broiling pan and drizzle with honey. Sprinkle with nuts and broil for 5 minutes. Serve warm.

 

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