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.