Monday, October 10, 2011

Supper Menu #2

The supper menu for Week #2 is complete.   Again the only thing I ask in exchange for using the menus is your valuable feedback of how the menu worked for you.  This will help me refine the menus and improve them.  Thanks so much.  (Some are telling me they are unable to make comments on my blog.  I've not figured out how to fix this.  Go to the "Contact Me" button and send me an e-mail if you find this to be the case for you.)
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 #2

A - Colorado Pie
B - Hearty Hamburger Soup
C - Skillet Lasagna
D - Oven Fried Chicken
E - BBQ Beef Sandwiches
F - Chicken Enchiladas

Grocery List #2

C - 1 small carton fat free cottage cheese
C - 1 Parmesan cheese
C - 1 eggs
C - 1 8 oz shredded mozzarella cheese
D - 1 butter or margerine
F - 16 oz sour cream
F - 8 oz cheddar cheese, shredded

E - 1 pkg hamburger buns
F - 1 pkg med. flour tortillas
B - 1 box crackers

A,B,C - 3 lb hamburger
D - 3 lbs chicken pieces
E - 2-3 lb chuck roast
F - 3 chicken breasts

Fresh Produce
A,B,C - 4 onions
B - 1 lb carrots
B - 1 5 lb potatoes (only need 2)
B - 1 celery
C - 3 garlic cloves

A - 1 10 oz tomato soup
F - 2 cans cr of chkn soup
A,B - 2 cans green beans
B,C -2 cans diced tomatoes
C - 1 8 oz tomato sauce
F - 1 4 oz green chilies, chopped
C - 1 box whole wheat lasagna noodles (can use regular)
D - 1 box biscuit mix
E - 1 bottle BBQ sauce

A - sugar
A,C,D - pepper
A,B,C,D,E -salt
A,B,C - oregano
B - beef bouillon cubes (4)
C - parsley flakes
C - basil
D - paprika
D - garlic powder
D - onion powder

1 box containing two refrigerated pie crusts (my preference) or 2 frozen crusts

Recipe Box #2

Colorado Pie from my friend, Marcia Scott
Meal A

2 pie crusts (may buy frozen or refrigerated or may make from scratch)
1 lb hamburger
½ c chopped onion
1 T sugar
1/4 t pepper
1 can green beans
½ t salt
1/8 t oregano
1 10 oz can tomato soup

Line pie plate with one crust. Brown hamburger and onion. Drain grease. Add sugar, pepper, green beans (drained), salt, oregano, and tomato soup. Place mixture in the pie pan. Add top crust and seal edges and cut slits in it. Bake at 400 for 25-30 minutes. Serves 6.

Hearty Hamburger Soup from Taste of Home
Meal B

1 lb ground beef
4 c water
1 14 ½ oz can diced tomatoes, undrained
3 medium carrots
2 medium potatoes, peeled and cubed
1 medium onion, chopped
½ c chopped celery
4 beef bouillon cubes
1 t salt
1/4 t pepper
1/4 t dried oregano
1 can green beans or 2 c frzn

In large saucepan, brown beef; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for about 30 minutes until potatoes and carrots are tender. Serve with crackers or bread and butter.  Serves 8.

Skillet Lasagna found for me by my friend, Deanna 
Meal C

1 lb hamburger
1 onion, chopped
3 garlic cloves, minced
1 can diced tomatoes, undrained
1 1/4 c water
8 oz tomato sauce
1 T dried parsley flakes
1 t dried basil leaves
1 t dried oregano leaves
1 t salt
2 ½ c broken up whole wheat lasagna noodles
1 c fat free cottage cheese
1/4 c grated fat free Parmesan cheese
pepper (optional)
1 egg
Shredded fat free mozzarella cheese for garnish

In large skillet, brown beef with onions and garlic. Drain fat. Add tomatoes, water, tomato sauce, parsley, basil, oregano, and salt. Stir in uncooked pasta. Bring to boil, stirring occasionally. Reduce heat, cover and simmer for 20 min or until pasta is tender. Combine cottage and Parmesan cheeses. Mix in the egg into the cheese mixture. Sprinkle in pepper to taste. Drop cheese mixture by rounded tablespoons onto the pasta mixture. Cover and cook for five minutes more. Sprinkle with shredded mozzarella and serve. Serves 6.

Oven Fried Chicken from my mom
Meal D

1 T margarine
2/3 c biscuit mix
1 ½ t paprika
1 1/4 t salt
1/4 t pepper
½ t. garlic powder
½ t. onion powder
3 lbs chicken pieces (I buy the 10 lb bags of chicken leg quarters to use with this recipe b/c its the cheapest. Any cut of chicken works.)

Heat oven to 425. Mix biscuit mix with seasonings. Wash chicken and pat dry. Coat chicken with biscuit mixture. If using primarily white meat place a tablespoon of melted margarine in bottom of 9x13 baking dish. Place chicken skin side down in large pan. Bake uncovered for 35 minutes. Turn and bake until juices run clear, about 15-20 more minutes. Serves 6.

Easy BBQ Beef Sandwiches saw my mother-in-law do this
Meal E

3 lb chuck roast
1 bottle of your favorite BBQ sauce
salt to taste
1 pkg hamburger buns

Place roast in crockpot on low in the morning. Let cook for 8-10 hours until tender and falls apart easily. Remove any fat and tear meat apart (shred it). Add BBQ sauce (most of a small bottle) and salt to taste. Re-heat if needed. Serve on buns. Serves 6-8.

Chicken Enchiladas from my sister-in-law, Melissa
Meal F

1 pkg med flour tortillas
2 cans cr of chkn soup
16 oz sour cream
½ c chopped onion
4 oz green chilies, chopped
2 c cooked chicken
8 oz cheddar cheese, grated

Heat and mix in large saucepan: soup, sour cream, onion, and chilies. Put small amount of sauce in bottom of a greased 9x13. Add chkn to remain sauce. Fill each tortilla with about 1/3 c chkn sauce and some cheddar cheese. Roll tortillas and place in pan. Spread any remaining chkn sauce over top of tortillas and sprinkle with cheese. Bake at 325 for 30-40 minutes. Serves 8.

(Note:  I meant to be a week ahead of these menus each week, so I would have pictures to share.  Good intentions don't always work out.  I will try to add pictures this week as I fix the meals.)

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