Sunday, November 8, 2015

Week 6 Menu

Week 6 Menu

Monday – French Onion Chicken Sandwiches with pasta salad

Tuesday – Roasted Garlic Chicken White Sauce Pizza

Wednesday – Scrambled Eggs, Toast and Bacon

Thursday – Grill Out: Steak, Veggies, and Potatoes

Friday -  Grilled Cheeseburger Wraps with pasta salad

Saturday  No cook day: Eat Out or Leftovers

Sunday – Baked Spaghetti with salad and bread
* I use a jar of Alfredo sauce rather than the homemade version.

Grocery List

1 pint cherry tomatoes
2 medium zucchini
1 large cucumber
2 Red Onion
1 White Onion
2 cups baby spinach
Head of lettuce
2 Red peppers
2 Green Peppers

2 cans sliced ripe olives

Italian salad dressing

5 flour tortillas

 2 boxes Thin Spaghetti Noodles
1jar of alfredo sauce
1 jar of marinara sauce (25 oz)

Celery Seed

Sesame Seeds

Ground Beef (1 pound)
4 chicken breasts


4 hamburger buns
French Bread
Sliced Bread

Refrigerated Pillsbury Classic Pizza Crust
Half and Half

Grated Parmesan Cheese
Shredded Mozzerella
Shredded Cheddar Cheese
Slices of swiss cheese

Frozen Italian Meatballs (small bag)

Home Ingredients
Garlic Salt
Garlic Powder
6 Garlic Cloves (I used minced garlie)
Ground/dried thyme
Dried oregano
Dried parsley
Olive Oil
Nonstick cooking spray

Worcestershire Sauce

Minced Onion

Sunday, November 1, 2015

Week 5 Menu

Week 5 Menu

Monday – Easy Chicken Sandwiches with Carrots and Ranch
(See recipe below)

Tuesday – Enchiladas
*Since I have conferences again this week Jeff will eat pre-made enchiladas from Fareway for dinner. 

Wednesday – Jeff’s Breakfast Casserole with Orange Juice
(See recipe below)

Thursday –   Turkey Reubens (The Rachel) and Waffle Fries
*I use Fareway Coleslaw rather than making the Poppy Seed Broccoli Slaw in the recipe. We use provolone rather than swiss cheese. We also use more than 1 slice of deli turkey in each sandwich.

Friday -  Grill Out: Gourmet Hamburgers (with gouda cheese and bacon) and salad

Saturday –   No cook day: Eat Out or Leftovers

Sunday –  Cheesy Chicken, Bacon, Broccoli & Rice

Grocery List

Green Pepper (1)
Red Pepper (1)
Onion (2)
Carrot Sticks

Chicken Broth (1 cup)

White Rice (1 cup)

Fareway Coleslaw
Thousand Island Dressing
Ranch Dressing

Bacon (1 package)
Chicken Breast (12 oz)
Deli Turkey Slices (1 pound)
Ham Steaks

Rotisserie Chicken Seasoning
Frozen Enchiladas  (2)

Marble Rye Bread sliced
Burger Buns
Hawaiian Buns

Cheddar Cheese (Shredded) – 2 bags
Sliced Swiss Cheese (Chicken sandwiches)
Sliced Provolone Cheese (Reuben recipe calls for Swiss but we prefer Provolone)
Gouda Cheese

Orange Juice

Frozen Waffle Fries
Frozen shredded hash browns

Home Ingredients
Olive Oil

Easy Chicken Sandwiches

Put 2 frozen chicken breasts in a slow cooker. Pour a container of chicken broth over the chicken. Sprinkle rotisserie seasoning over the chicken. Cook on low for 6 hours in the slow cooker.

Shred the chicken.

Spread Mayo on the bottom of a Hawaiian bun, add shredded chicken and a slice of swiss cheese on top. Cover with the top of the bun. Cover with foil.

Bake the sandwiches for 5-10 minutes checking to see when the cheese is melted.

Jeff’s Breakfast Casserole

Grease a 9x13 pan. Pour a bag of hash browns in the pan.

Bake for 20 minutes at 350 degrees or until brown.

Mix up 8 eggs, salt and pepper, and a little bit of milk. Pour on top of hashbrowns.

Cut up 2 cured ham steaks (could use bacon or sausage which would need cooked ahead of time), 1 green pepper, 1 red pepper, and 1 onion. Spread evenly on top of egg/hashbrown mixture.

Bake until eggs/meat are cooked.

With 5 minutes left spread cheddar cheese on top. Jeff uses nearly 2 cups.