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Wednesday, July 4, 2012

Weekly Menu 7/7+



Saturday

beanie weenies
carrots
potato chips
Sunday

aussie chicken
rice
broccoli
smore tortillas
Monday

cheesy spirals
zucchini
garlic bread
Tuesday

ez veggie beef stew
noodles
Wednesday

BLT salad
rolls
Thursday

Jill's chicken tacos
taco fixins
refried beans
Friday

shrimp scampi
pasta
salad


Saturday
Beanie Weenies
Mix pork and beans and sliced hot dogs.  Get really crazy and use your potato chip as the spoon.  It’s Saturday… loosen up for the weekend.  J
Potato Chips
Carrot Sticks

Sunday
Aussie Chicken
Boneless chicken pieces
Bbq sauce
Bacon bits
Grated cheddar cheese
Grill chicken pieces, basting in bbq sauce.  In the last few minutes of cooking, top with bacon bits (the real stuff only, please) and then grated cheese.  These are ready when the cheese is melty. 
Rice
Broccoli
Smore Tortillas
Spread peanut butter on flour tortillas, top with mini marshmallows and chocolate chips.  Roll each tortilla.  You can microwave if you’d rather, or wrap in foil and place on grill while you eat. 

Monday
Hopefully you have this ready to go in your freezer, but if not, tonight is a great time to make one to spare when we are back-to-school and everything starts up again. 
Cheesy Spirals
16 oz. package pasta spirals
4 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.

Garlic bread

Tuesday
Tonight’s dinner cooks in the crockpot so feel free to get this ready the night before. 
This recipe is VERY flexible because you can start with cooked ground beef or start with raw cubed beef based on what you have in the freezer, what’s on sale or how ‘fancy’ you want to make this. 

Easy Veggie Beef Stew
Cooked ground beef or cut up raw beef
16oz frozen mixed veggies
1 can cream of celery
1 packet brown gravy mix
1 ½ c water/broth or wine
Combine all ingredients in crockpot and let it cook for the day. 

Noodles


Wednesday
BLT salad
Romaine lettuce
Bacon bits or cooked chopped bacon
Tomatoes
Croutons
Parmesan cheese
Favorite dressing
Since it is romaine, you can use a knife to cut the lettuce and it won't get soggy or icky waiting in the fridge if you do this the night before.  This can give you the ability to make pieces nice and bite sized.  Mix lettuce and tomato, add the crunchy stuff just before serving.  Add dressing.

Rolls

Thursday
Chicken Tacos (Jill’s recipe)
3-4 chicken breasts
1T chili powder
3T lime juice
Salt & pepper
1 can corn, drained
1 c salsa

Combine first four items in crock pot and cook 3-4 hours.  Add salsa and corn and cook another hour.  If you won’t be home to split the time, try adding the salsa in earlier and the corn when you get home. 

Tomato/Avocado salad
Sliced Strawberries
Drizzle a little chocolate syrup over them, or sprinkle a little sugar if you want them to be a little sweeter. 

Friday
This is a super easy recipe and you can thaw the shrimp in a bowl of cold water in less than 15 minutes.  So put the shrimp in to thaw before you go change your clothes from work. 

Shrimp Scampi
1 pkg (16 oz) frozen raw shrimp (31-35 per lb), thawed, peeled, and patted dry
1/3 cup flour
1/4 tsp salt
2 Tbsp olive oil
4 Tbsp butter
2 cloves garlic, pressed
1/4 cup shredded Parmesan cheese

Melt butter and mix with pressed garlic; set aside. Heat oil in a large fry pan (cast iron is best). Toss shrimp with flour and salt until coated, then add to heated oil. Cook shrimp on first side until pink color creeps about 1/3 of the way up the side, then turn over. Cook until thoroughly cooked through. Add butter and garlic mixture and sprinkle with Parmesan cheese. Reduce heat to medium and cook for 2 minutes, stirring gently. Serve immediately over pasta.

Pasta
Salad
Orange Fluff
1 c sour cream
1 package orange sugar-free jello
8 oz container cool-whip
1 can mandarin oranges, drained
Combine sour cream and jello powder, fold in cool-whip and then oranges. 

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