Sunday, October 2, 2011

Supper Menu #1

Here is the first week of supper menus.  I only plan six meals a week because we often do not have supper on Sunday evening.  We just snack or eat leftovers after a big meal at mom's for lunch.  I left the menu that way for my blog because most families eat out or are away from home at least one evening a week. 

To use this plan, look over the meals.  If there is a meal you know your family will not eat, note the letter beside it.  Cross items off the grocery list with that letter beside it.  Take your printed grocery list and cross off any items you already have stocked in your pantry.  Look at the meals and decide if you need any vegetables or bread as sides.  Add those items to your grocery list.  Add your breakfast items, lunch items, and snacks, and your shopping list is complete.  

Supper Menu #1

A - Chicken Pesto Wraps
B - Poppy Seed Chicken
C - Soft Tacos
D - Taco Soup
E - Spanish Rice
F - Forget It Pot Roast

Grocery List #1

A - 8 oz mozzarella
B,C - 16 oz sour cream
B - 1 stick butter
C,D - 1 lb. Cheddar cheese

A,C,E - 4 pkg. flour tortillas
E - 1 sm bag of rice
B - 8 oz Ritz crackers
D - 1 bag tortilla chips

F - 3 lb chuck roast
A,B - 7 chkn breasts
C,D,E - 5 lbs hamburger

Fresh Produce
C - romaine lettuce
E - 1 green pepper
C,D,E - 3 onions
F - 5 lb. Potatoes
F - 1 lb. Carrots

B - 2 cans cr of chkn soup
F - 1 can cr of mush soup
D - 1 16 oz can diced tomatoes
D - 1 15 oz can whole-kernel corn
D - 1 can Ro-tel tomatoes
D,E - 1 can tomato juice
E - 1 pt. kidney beans
C - 1 jar salsa
A - 1 sm jar pesto (we like the garlic basil variety)

B - 2 T poppy seeds
C,E - chili powder
C - garlic powder
C - cumin
C,E - salt
E - pepper
F - flour
C - oregano
F - 1 dry onion soup mix
D - 1 pkg taco seasoning

Recipe Box #1

Pesto Chicken Wraps
Meal A

3 chicken breasts
1 pkg flour tortillas
1 sm jar of pesto
8 oz shredded mozzarella

Slice chkn breasts into thin strips. Saute until just done. On tortillas, spread pesto, sprinkle cheese, and add cooked chkn strips. Fold in half and heat on griddle until lightly browned on each side. Serves 6.

Poppy Seed Chicken from Esther Friend

Meal B

4 chkn breasts, cooked
8 oz Ritz crackers, crushed
2 cans cr of chkn soup
2 T poppy seeds
8 oz sour cream
1 stick butter, melted

Mix Ritz crackers and poppy seeds in melted butter. Spread half of mixture in bottom of greased casserole pan. Combine cooked and cubed chkn, chkn soup, and sour cream. Spread over cracker layer. Top with remaining cracker mixture. Bake at 350 for 1 hour. Serves 6.

Taco Meat
Meal C

3 lbs hamburger
1 onion, chopped
2 t. garlic powder
2 t. cumin
1 t. chili powder
1 t. salt (or to taste)
½ t. oregano

Brown hamburger with onion. Drain excess fat. Add seasonings along with 1/4 c. water. Simmer for 15-20 minutes on low heat.

For soft tacos:
1-2 pkg. flour tortillas
3 lbs taco meat
8 oz grated chedder cheese
romaine lettuce leaves
salsa (if desired)
sour cream (if desired)

Fill warmed tortilla shells with taco meat, cheese, lettuce, salsa and sour cream. Fold up and eat. Serves 8-10.

Taco Soup
Meal D

1 16 oz can diced tomatoes
1 15 oz can whole-kernel corn, drained
1 pkg taco seasoning
1 can Ro-tel tomatoes
1/4 c. onions, chopped
8 oz tomato juice or
1/4 c. tomato sauce plus 4 oz water
1 lb hamburger, browned and drained

tortilla chips
grated cheddar cheese

Place tomatoes, corn, taco seasoning, Ro-tel tomatoes, onions, tomato juice, and browned hamburger in large cooking pan. Simmer for 15-20 minutes. Serve with tortilla chips on the side and cheddar cheese sprinkled on top. Serves 4-6.

Spanish Rice from my mom

Meal E

1 pt. kidney beans
1 lb hamburger, browned
1 green pepper, chopped
1 c. rice, cooked (brown rice works)
1 small onion, chopped
1 c. tomato juice
1/4 t. chili powder
salt (to taste)
pepper (to taste)

tortilla shells

Brown onion and hamburger. Drain excess fat. Mix other ingredients with hamburger in large skillet. Simmer for 15-20 minutes. Serve with tortilla shells. My boys like to add hot sauce to theirs. Serves 6.

Forget It Pot Roast
Meal F

6 potatoes, quartered
6 carrots, sliced
3 (approx.) lb chuck roast
1 envelope dry onion soup mix
1 can cr of mush soup

2-3 T flour
1/4 c. cold water

Place potatoes and carrots in slow cooker. Add meat. Top with soups. Cover. Cook on low 8-9 hours.

To make gravy, remove meat and vegetables to serving platter and keep warm. Pour juices into saucepan and bring to boil. Mix 2-3 T flour with 1/4 c cold water until smooth. Stir into juices in pan until thickened. Serve over meat and vegetables, or alongside as a gravy. Serves 6.

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