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Monday - Recipes

Black Bean Soup
Crusty Bread
Apple Slices

Tuesday - Recipes

Lemon Pepper Grilled Fish
Edamame or Sugar Snap Peas
Homemade Macaroni and Cheese

Wednesday - Recipes

Easy Spaghetti Sauce over Rigatoni
Garlic Bread
Salad

Thursday - Recipes

Quiche
Sauteed Green Beans
Cooked Apples

Friday - Recipes

Easy Chicken Parmesan
Homemade Bread
Steamed Broccoli

Grocery List

This week's Grocery List can be downloaded here:

Grocery List for December 19-23, 2005 - PDF

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

 

Monday Recipes

Notes for Monday:

1. Dried black beans are the base for our bean soup tonight, so start them early in the morning. They are much cheaper than canned and easy to make, and we will have enough to freeze some cooked beans for later use in Refried Beans.
   
   
2. If you prefer to soak your beans overnight rather than quick soaking them, start them soaking the night before, then proceed with the drain and cook instructions in the morning.

 Black Bean Soup

• 2 - 1 lb. bags black turtle beans
• 1 packet chili seasoning mix
• 1 onion, sauteed (from freezer)
• 1 green pepper, sauteed (from freezer)
• sour cream (for garnish)
• shredded cheddar cheese (for garnish)
• salt and pepper

Rinse beans in a colander and check to be sure there are no stones or other debris. Place beans in a dutch oven and cover with water so that the water is twice as deep as the beans. Heat to boiling and boil for 2 minutes. Turn heat off and cover, let sit for 1 hour. Drain beans in colander and rinse pot. Place beans in slow cooker and cover with water, making sure the water is twice as deep as the beans. Cook on Hi for 5 hours or Low for 8-10 hours.

When beans are tender, use a slotted spoon to put 2 portions of 4 cups each in dated freezer bags and then barely cover them with liquid from the beans.

Add onions, peppers, and chili seasoning packet to remaining beans. Mash some of the beans to make the juices thicker. (I use a potato masher.) Salt and pepper to taste. Cook for 30 minutes longer. Mix well and serve with sour cream and shredded cheddar cheese on top.

 Crusty Bread

 Apple Slices

Tuesday Recipes

Notes for Tuesday:

1. Marinate the fish for about 15 minutes before grilling.
   
   
2. If you prefer not to grill at this time of year, you may cook the fish under the broiler in your oven. Be sure to watch it so it doesn't burn.
   
   
3. Edamame are soy beans salted and boiled in the pod. They are a popular Japanese snack that is sold frozen. If your local grocer, health food store, or oriental food store sells them, definitely give them a try. They are very popular with children since they are a finger food and kids like popping the beans from the pod into their mouths. If you can't find them, serve steamed Sugar Snap Peas.
   
   
4. Let's make 2 macaroni and cheese dishes and freeze one prior to baking. I've added foil pans to the list so you will have something to use to freeze your extra dishes this week. Be sure to label your frozen dishes with cooking instructions!

 Lemon Pepper Grilled Fish

• 2 lbs. bass, crappie, croaker, whiting (sea mullet), or flounder (or other flaky white fish)
• 1/2 cup vinegar
• 1/2 cup vegetable oil
• generous sprinkling of lemon pepper seasoning (1 Tbsp)
• generous sprinkling of adobo seasoning or garlic salt (1 Tbsp)

Place fish in a shallow dish for marinating. Combine all other ingredients and pour over fish. Marinate 20 minutes. Grill over medium heat until flesh is white and flaky.

 

 Edamame* or Sugar Snap Peas (Steamed)

Boil 1 bag of frozen edamame in salted water until they float. Drain in a colander, rinse with cold water, and sprinkle with coarse salt. Serve at room temperature by holding the pod to your mouth and squeezing until the beans pop into your mouth. Discard the pod.

 

 Homemade Macaroni and Cheese

Remember to make 2! This is a single recipe and must be doubled.

• 2 tbsp cornstarch
• 1 tsp salt
• 1/2 tsp dry mustard (optional)
• 1/4 tsp pepper
• 2-1/2 cups milk
• 2 tbsp Margarine or butter
• 2 cups (8 oz) shredded American or Cheddar cheese, divided
• 8 oz Mueller's Elbows (about 2 cups), cooked 5 minutes and drained
• 9x9 foil pans

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.

Source: Mueller's elbow macaroni box

 

Wednesday Recipes

Notes for Wednesday:

1. Save about 1 1/2 cups of the spaghetti sauce for Friday's Chicken Parmesan.

 Easy Spaghetti Sauce over Rigatoni

• 1 (28 ounce) jar spaghetti sauce
• 1 lb. cooked ground beef (from freezer)
• 1 (14.5 ounce) can peeled and diced tomatoes
• 1 (14.5 ounce) can stewed tomatoes
• 1 (6 ounce) can tomato paste
• 1 onion (from freezer)
• 2-3 cloves minced garlic
• 1 tsp. dried thyme
• 1 bay leaf
• 1 tsp. oregano
• 1 tsp. basil

Combine all ingredients and simmer in a slow cooker for 4-5 hours on low.

  Garlic Bread

• 2 fresh hoagie rolls, sliced loafwise
• 1/2 stick butter
• 3 cloves garlic, crushed
• salt

Melt butter in saucepan. Add garlic and salt to taste. Dip one side of bread slices into garlic butter and place on cookie sheet in loaf form. Warm at 350° until hot.

  Salad

Thursday Recipes

Notes for Thursday:

1. The quiche recipe is a bulk freezer recipe that can be adapted based on the number of servings you choose. I am including ingredients for 3 servings, which is somewhat misleading as it makes 3 pies, not 3 servings. Freeze the other 2 in gallon freezer bags.
   
   
2. The Quiche recipe gives options for any combination of meat and vegetables; I am listing all of the needed ingredients in general terms so you can choose the combination you prefer. I would suggest using cooked chicken from your freezer along with a green vegetable like broccoli or spinach. Use onion from your freezer. Thaw all frozen vegetables before combining with other ingredients.

 Quiche

Recipe is here.

 

 Green Beans (Sauteed)

• 14 oz. frozen green beans, thawed
• 1-2 tbsp. butter
• 1/2 packet Good Seasons Italian dressing or Adobo (optional)

Melt 1-2 tbsp. butter in a large fry pan and saute beans just until covered with butter and hot. For extra flavor you can add a half packet of Good Seasons Italian dressing (unprepared) or Adobo seasoning.

 Cooked Apples

• 5 Granny Smith apples
• 1/4 cup water
• 1-2 tsp. vanilla
• 1-2 tsp. sugar

Wash, peel, core, and slice apples. Place all ingredients in a sauce pan and simmer, stirring occasionally until apples are tender. You may need to add more water if it cooks down. You may either serve these hot as slices or mash them up and serve them as hot or cold applesauce.

Friday Recipes

Notes for Friday: none

  Easy Chicken Parmesan

• frozen breaded chicken tenders or breasts, or fresh boned chicken breasts that have been breaded and baked
• 1 1/2 cups spaghetti sauce (from Wednesday)
• 2 cups Mozzarella cheese
• 1/2 cup Parmesan cheese

Place chicken on a flat baking pan (I prefer stoneware). Spoon spaghetti sauce on top until each individual piece of chicken is covered. Sprinkle with Mozzarella cheese, then top with Parmesan cheese. Bake at 350° until bubbly.

  Homemade Bread

Make a loaf of bread (preferably whole wheat) in your bread maker using your favorite recipe. Time it so that it is ready at dinner time and serve warm with real butter.

  Steamed Broccoli

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