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Wednesday, July 10, 2013

Weekly Menu 7/13+

Saturday

easy veggie beef stew
noodles
Sunday

BLT salad
rolls
Monday

chicken tacos
tomato/avocado salad
strawberries
Tuesday

texas grilled ribs
mac & cheese
broccoli
Wednesday

pancakes
bacon/sausage
eggs
cantaloupe
Thursday

grilled chicken
pesto & pasta
squash
Friday

tacos or cowboy nachos
mexicorn
salad



Saturday
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

Sunday
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

Monday
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. 

Tuesday
Texas Grilled Ribs (boneless)
Mac & Cheese
4T butter
¼ c flour
Salt & pepper
1tsp ground mustard
2c milk
6-8 slices American cheese
½ c cottage cheese
2c macaroni
Cheddar cheese

Melt the butter and add flour to make a roux; allow to brown slightly.  Add milk and seasonings.  Bring to a boil and allow to thicken. Add American and cottage cheeses until melted.  Combine with cooked macaroni and pour into a 9x13 pan.  Top with slices of cheddar cheese and bake about 15 minutes at 350, until cheese is melted. 

Broccoli

Wednesday
Put your ribs on to marinate tonight so they are extra tender.  No ideas for marinade?  Look in the salad dressing aisle for some good ideas. 
Pancakes
Bacon/sausage
Eggs
Cantaloupe

Thursday
Grilled Chicken
EZ pesto & pasta
1 c basil leaves
3-4T olive oil
3-4T Parmesan cheese
1 tsp garlic
½ tsp salt
Nuts (if you want them and aren’t allergic)
Process all ingredients in your food processor.  Store any leftover pesto in an ice cube tray so you can enjoy it this winter!  After its frozen remove the pesto cube and put it in a plastic container or Ziploc bag. 
Squash

Friday
If you have any brisket leftover from the 4th and need to get it used up.  You can chop up the last of it and make Pioneer Woman’s Cowboy Nachos instead of tacos. 
Tacos
Mexicorn
Lettuce salad




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