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Wednesday, August 3, 2011

Weekly Menu 8/6+



Saturday grilled chicken
grilled okra/veggies
creamed corn
Sunday pork roast
smashed potatoes
green beans
Monday which came first chicken salad
crackers/bread
Tuesday cheesy spirals
zucchini
banana pudding
Wednesday sloppy joes
san antonio squash
Thursday chicken fried rice
egg rolls
cantaloupe
Friday filet-o-fish
tater tots
carrot sticks
grapes

Saturday
1.        Cook Extra chicken tonight and save some for Monday night. 
Grilled Chicken
Grilled Okra or other Veggies
Creamed Corn
§  12 oz. bag frozen white shoepeg corn or yellow corn
§  1/4 cup butter
§  1/4 cup water
§  1 tsp. sugar
§  1/2 cup milk
§  2 tsp. cornstarch
§  1/2 tsp. salt
§  1/2 tsp. pepper
Thaw corn. Melt butter and in a blender, combine ½ of corn, butter, water, and sugar. Blend until creamy with bits of corn left in the mix (or you can skip this step).  In a frying pan, over medium heat, mix milk, cornstarch, salt and pepper, stirring constantly with a whisk to get rid of any lumps.  Add corn mixture, plus remaining corn and heat, stirring occasionally, until thick and bubbly.

Sunday
1.       Save some roast for Thursday night’s fried rice.
Pork Roast
Smashed Potatoes
Boil small to medium sized white or red potatoes until almost tender through.  Place on a greased baking sheet and smash with a potato masher.  Drizzle with olive oil, top with coarse salt and bake in a hot 400 degree oven  until the edges of the potatoes are crispy and slightly brown. 
Green Beans

Monday
1.       Tonight we tackle one of the world’s greatest mysteries and we won't worry about solving it because we’ll be including both the chicken and the egg in our recipe. 
2.       So which came first, the chicken or egg?  L will tell you that the chicken did because it is a reality and the egg is a mere potentiality. 
3.       If all this is too deep for you, check out this little song and see if it matters any more.
Which Came First Chicken Salad
·         2-3 c cooked cubed chicken pieces
·         ½ c chopped celery
·         ½ c chopped purple onion
·         2-3 boiled eggs roughly chopped
·         ½ c red grapes, halved
·         ½ c chopped pecans
·         Mayo to taste
·         Smidge of brown/Dijon/coarse mustard (or yellow if that’s all ya have)
Mix it all up and let it chill.  Keep singing that song.

Tuesday
1.       This makes a double recipe so you’ll have an extra for the freezer to share or to save sanity sometime down the line.
2.       With the banana pudding you can of course skip the meringue on top. 

Cheesy Spirals
§  16 oz. package pasta spirals
§  2 cups cooked ground beef
§  28 oz. jar spaghetti sauce, any flavor
§  1 can condensed cheddar cheese soup, undiluted
§  1 tsp. black pepper
§  1 ½ tsp. Italian seasoning
§  2 cups shredded mozzarella cheese
Cook pasta spirals according to package instructions. Drain and rinse; return to pan. Add 4 cups cooked beef, spaghetti sauce, cheddar cheese soup, pepper, and Italian seasoning. Stir over low heat until well mixed and mixture is of uniform consistency. Remove from heat and stir in shredded mozzarella cheese. Spray 1- 9”x12” pan and 1- 8”x8” pan with non-stick cooking spray and pour mixture into pans. Bake the larger pan at 350°F for 30-40 minutes or until bubbly. Wrap the smaller pan for the freezer and label as "Cheese Spirals: Thaw. Bake at 350°F for 40 minutes or until heated through."

Zucchini
Slice zucchini and sauté covered with 1-2T butter or olive oil.  To stir, swirl the pan around.  Be sure to hold onto the lid when you do that action, or else you will have a mess.  Top with parmesan if desired.

Banana pudding
§  4 bananas
§  Vanilla wafers
§  1 oz. box instant banana pudding
§  2 cups milk
§  2 egg whites (carefully separate to make sure no yolk gets in them)
§  2 Tbsp. sugar
§  1/2 tsp. vanilla extract
Prepare banana pudding with 2 cups of milk according to instructions. Refrigerate. Spray a pie plate or 8"x 8" casserole dish with non-stick cooking spray. Line the bottom and sides with vanilla wafers. Slice bananas over the vanilla wafers. Remove pudding from refrigerator and spoon over bananas. Beat egg whites, sugar, and vanilla at medium speed until stiff peaks form. Spoon on top of pudding, swirling to make peaks. Brown pie at 300°F until meringue is light brown. Cool and refrigerate

Wednesday
1.        This is a good recipe to double.  Just put half of it in the freezer before simmering and then it will be a freshly cooked meal when you need it next time. 
Sloppy Joes (Quick Cooking)
Saturdaygrilled chicken
grilled okra/veggies
creamed corn
Sundaypork roast
smashed potatoes
green beans
Mondaywhich came first chicken salad
crackers/bread
Tuesdaycheesy spirals
zucchini
banana pudding
Wednesdaysloppy joes
san antonio squash
Thursdaychicken fried rice
egg rolls
cantaloupe
Fridayfilet-o-fish
tater tots
carrot sticks
grapes


§  2-3 lb ground beef, cooked & drained
§  1-2T butter
§  ½ c chopped celery
§  1/3 c chopped onion
§  2T chopped red pepper
§  1c ketchup
§  ½ c chili sauce
§  1T sugar
§  1T brown sugar
§  1T cider vinegar
§  2t dry mustard
§  ¼ t salt
§  ¼ t pepper
§  buns


In large saucepan cook the celery, onion and pepper in butter until tender.  Stir in the remaining ingredients (except the buns).  Bring to a boil, reduce heat, simmer uncovered for 15 minutes.  Serve on buns. 

San Antonio Squash
·         2-3 yellow squash sliced in half length-wise and then sliced into half moons
·         1T butter
·         ¼ c chopped onions
·         ½ can rotel, drained
·         Velveeta
Sautee squash and onions in butter until crisp tender.  Add in Rotel and velveeta until hot and melty. 

Thursday
Chicken Fried Rice (Menus4Moms)
·         Calrose rice, cooked (about 2-3 cups)
·         1 egg
·         1 onion, chopped
·         frozen peas and carrots, thawed
·         corn if you like it
·         meat (optional, not on grocery list)
·         soy sauce or tamari
Cook calrose rice according to directions or reheat rice if you made extra last week. Heat some oil in wok or deep fry pan (I use about a tablespoon) and scramble one egg in it. Remove egg and add some more oil (I add about 3 tbsp) to the pan, heating. Add chopped onion, some thawed peas & carrots (and corn if you like), and anything else you like in your rice. We sometimes add leftover chicken or canned baby shrimp. When the onions are tender, add the rice and add soy sauce to taste and stir with a big flat wooden spoon or large cooking chopsticks, if you have them (mine are about 18" long). Add the cooked egg near the end of cooking time and stir well. When the rice is heated through and a bit crispy, it is ready to serve.

Egg Rolls (frozen)
Cantaloupe

Friday
Filet-o-Fish at Home
Toast hamburger buns like a grilled cheese, add cooked frozen fish patties, tartar sauce and a slice of cheese
Tater tots
Carrot sticks
Grapes

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