Monday - Recipes

Baked Ham
Spaetzle
Creamed Peas

Tuesday - Recipes

Chicken, Mushrooms, and Wine
Brown Rice in Chicken Broth
Sugar Snap Peas

Wednesday - Recipes

Peppy Pizza Pasta
Salad
Fruit of your choice

Thursday - Recipes

Linguini with Ham, Peas, and Mushrooms
Salad

Friday - Recipes

Chicken Tetrazzini
Brussels Sprouts
Steamed Broccoli

Grocery List

This week's Grocery List can be downloaded here:

Grocery List for October 17-21, 2005 - PDF

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

 

Monday Recipes

Notes for Monday:

1. I prefer to use my slow cooker to bake my ham so I don't have to run the oven for several hours. We are going to have a meal of baked ham tonight, then cut 1-1/2 cups into matchstick strips for Thursday's Linguine with Ham, Peas, and Mushrooms. The rest should be chopped and put into pint-sized freezer baggies for use later in casseroles and soups.
   
2. Spaetzle is a German egg noodle that is cooked in salted water (I like mine heavily salted) then drained and served with butter. It is wonderful! You can usually find this on the International or Ethnic aisle with other German foods.
   
3. Next week we will be making Navy Bean Soup so you can save the ham juices to use as the base for your soup. I would freeze it after keeping it refrigerated one night so it doesn't go bad. The purpose of refrigerating it for one night is to allow you to skim the fat off after it has risen to the top.

 Baked Ham

• 5 lb. ham, preferably smoked butt or shoulder

Place ham in slow cooker and cook 8-10 hours on low. Slice tonight's portion before serving. Reserve 1-1/2 cups for Thursday. Shred or chop leftovers and freeze in 1-2 cup portions.

 
Spaetzle

  
Creamed Peas

• 2 tablespoons butter
• 2 tablespoon flour
• 1 cup milk
• 1 teaspoon sugar
• 1/2 teaspoon salt
• Dash pepper
• 2 cups frozen peas (use a 10 oz box, or measure 2-cups from a bag of loose frozen peas)

 

Melt the butter in a saucepan. Add flour and stir with a whisk for 1 minute. Do not brown the flour and butter mixture. Continue stirring constantly and add the milk gradually. Add salt, pepper, and sugar. Heat to a simmer and continue cooking, stirring constantly, for one minute. Add peas and heat to a simmer. Reduce heat and cover. Simmer for 3-5 minutes, or until peas are tender-crisp. Do not overcook.

 

Tuesday Recipes

Notes for Tuesday:

1. Tonight's dish is courtesy of Heidi from TheHomeSchoolMom in the Kitchen. Her family gives it a thumbs up!

Chicken and Mushrooms in Wine

• 2 Tablespoons Olive Oil
• 8 chicken tenderloins or 4 boneless skinless breast halves
• 8 oz Mushrooms, quartered
• 3 cloves garlic, minced
• 1/2 cup white wine (or chicken broth if you prefer)
• 1/2 cup chicken broth
• 1/2 cup Green Onion, chopped
• 1 teaspoon dried rosemary
• 1 & 1/2 teaspoon cornstarch

Place all ingredients except the cornstarch in a large heavy skillet with a lid and cover. Heat to a boil, reduce heat and simmer until chicken is done, about 10 - 15 minutes. Push everything over to one side and add corn starch to liquid on the empty side. Mix well with juices until there are no lumps. Return all ingredients to an even place in pan, simmer for 5 minutes.

 Brown Rice in Chicken Broth

Prepare rice as usual, but substitute chicken broth for water and add your favorite herbs to taste.

  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.

 

 Sliced Peaches

Wednesday Recipes

Notes for Wednesday:

1. This recipe will make enough for two 9x9 pans, so we will freeze one. You may even be able to get one 9x13 pan and one 9x9 pan out of this dish; it makes a lot.

Peppy Pizza Pasta

• 1 lb. hot Italian sausage
• 1 bag sauteed onion (from freezer)
• 12 oz. whole wheat rotini, cooked
• 3-1/2 oz. sliced pepperoni
• 28 oz. can spaghetti sauce
• 8 oz. can tomato sauce
• 4 oz. sliced mushrooms, drained
• 2 cups mozzarella cheese
• 9x9 foil pan

Brown sausage. Pour into a colander and drain. Rinse with very hot water to get the extra fat off. Drain well and pour back into a large mixing bowl. Add all other ingredients except cheese and mix well. Spray foil pans with cooking spray. Evenly divide mixture between pans. Sprinkle cheese on top. Cover one pan with heavy duty foil and freeze (mark with cooking instructions) and bake the other at 350° for 45 minutes. This dish can also be baked in the microwave if glass pans are used.

 

  Salad

 

Fruit of your choice

 

Thursday Recipes

Notes for Thursday:

1. Tonight's dish is a family favorite from Effie B. from the Menus 4 Moms Yahoo Group. Thanks, Effie!

 Linguini with Ham, Peas, and Mushrooms

• 16 oz Linguine
• 4 Tbsp. olive oil
• 8 scallions, including tops, thinly sliced
• 6 cloves garlic, minced
• 16 oz mushrooms, thinly sliced
• 8 oz baked ham, cut into matchstick strips (from Monday)
• 2 ½ cups frozen green peas, thawed
• 3 cups chicken stock
• ¼ tsp black pepper
• 2 Tbs. butter
• 2/3 cup grated Parmesan cheese

Cook the linguine according to package directions. Meanwhile, heat 2 Tbs. of the oil in a deep 12 inch skillet over moderate heat for 1 minute. Add the scallions and garlic and sauté for 3 minutes. Add the mushrooms and the remaining oil and sauté 3 minutes longer. Add the ham and sauté, stirring, for 12 minutes. Add the peas, stock and pepper, raise the heat to high, and boil uncovered, for 3 minutes or until the liquid is slightly reduced. Remove from the heat and swirl in the butter, drain the linguine and add to the skillet along with the cheese and toss lightly. Serve with additional Parmesan cheese on the side if desired.

 

  Salad

Friday Recipes

Notes for Friday:

1. This chicken recipe is adapted from my grandmother's 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.

 Brussels Sprouts

• 2 pints fresh Brussels Sprouts* or 1 package frozen Brussels Sprouts
• 1/2 cup chopped onions, sauteed (from freezer)
• 1 Tbsp. flour
• 1 Tbsp. brown sugar
• 1/2 tsp. dry mustard
• 1/2 cup milk
• 1 cup sour cream

Steam sprouts until tender, or cook according to package directions. Combine thawed onions with juices, flour, brown sugar, and mustard in a saucepan, mixing well. Gradually add milk while heating, stirring constantly. Bring mixture to a boil; simmer for 2 minutes. Reduce heat and add sour cream; heat thoroughly. Pour Brussels sprouts into a serving dish and cover with cream sauce.

Adapted from a recipe on a bag of Pictsweet Brussels Sprouts

 

 Steamed Broccoli

• 1 lb. fresh broccoli florets (bagged is fine)
• 1-2 Tbsp. lemon juice
• 1/2 cup Parmesan cheese

Steam broccoli until tender crisp. Sprinkle with lemon juice and Parmesan cheese before serving.

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