Saturday, October 24, 2015

Week 4 Menu

This weekend we visited a local pumpkin patch. I love seeing all the families out enjoying the fall weather! I enjoyed all the fun things to buy in the country store like honey roasted peanut butter, different types of jams/butters, and all sorts of apple things like apple donuts, apple salsa, and so many more.

We both picked out our pumpkins. I chose a smaller white one and Jeff picked a bumpy orange/green one. It looks pretty spooky!

So now it is time to think about my menu for next week. I have two "Copycat" recipes to try this week. I hope they turn out as good as the original!


Week 4 Menu

Monday – Grill Out: Steak, Potatoes and Veggies

Tuesday – Meatball Subs

Wednesday – Applebee’s Oriental Chicken Salad (Copycat Recipe)
* I used frozen chicken strips instead of frying my own.

Thursday  Fancy Frozen Pizza and salad
(Add fresh veggies and mozzarella to a frozen pizza. Bake. Enjoy)

Friday -  Panera Broccoli Cheddar Soup (Copycat Recipe) and bread

Saturday  No cook day: Eat Out or Leftovers

Sunday Kansas City Hot Fried Chicken and Waffles
(See recipe below)

Grocery List

2 Yellow Onions
Veggies to put on Frozen Pizza
Broccoli Florets (2-3 cups)
Bag of baby carrots
Romaine lettuce
Red Cabbage
Napa Cabbage
Potatoes (1 per person)
1 Green Pepper
1 Red Pepper

Vegetable Stock

Rice Wine Vinegar
Sesame Oil
Sliced Almonds
Chow Mein dry

Italian Bread Crumbs
Hot Sauce
Pancake Syrup

1 jar red pasta sauce

1 pound ground beef
Steak (1 per person)
4 Chicken Breasts

Hoagie buns
Bread (to go with soup)

Shredded Mozzerella
Extra-sharp cheddar block
Grated Parmesan

Buttermilk (1 ½ cups)
Fat Free Half and Half

Frozen Pizza
Frozen Waffles
Frozen breaded chicken strips

Home Ingredients
Garlic Powder
Black Pepper
Unsalted Butter
Minced Garlic
Dry Mustard
Cayenne Pepper (optional)
Dijon Mustard

Sunday, October 18, 2015

Week 3 Menu

Week 3 Menu

Monday – Baked Western Omelet

Tuesday – BLT Chicken Salad

Wednesday Chili Baked Potatoes

Thursday  Grill Out: Pork Chops, Potatoes and Pepper and Onion

Friday -  Dr. Pepper Pulled Pork Sandwiches (with Coleslaw)

Saturday  No cook day: Eat Out or Leftovers

Sunday Baked Ziti (with salad and bread)

(See attached picture)

Grocery List

4 Yellow Onion
1 Red Onion
 2 Large Tomatoes
2 Green Pepper
1 Red Pepper
10 potatoes

1 can crushed Tomatoes (16 oz)
1 can black beans (16 oz.)

16 oz. Ziti Noodles
2 jars Spaghetti Sauce


Chicken Breast (1 ½ pound)
Bacon (13 slices)
Ground Beef (2 pounds)
Pork Chops (1 per person)
3-4 pound Pork Loin Roast

Eggs (12 eggs)

Sour Cream (2 cups)

Ham (8 oz)

Italian Bread loaf

Shredded Cheddar Cheese (1 1/2 cups)
Shredded Pizza Cheese (2 bags)
Shredded Mozzerella

12 oz. Dr. Pepper

Home Ingredients
Seasoned Salt
Mayo (1/2 cup)
BBQ Sauce
Minced Onion
Lemon Juice
Black Pepper
Olive Oil
Sea Salt
Garlic (3 cloves)
Worcestershire Sauce
Chili Powder
Dried Oregano
Rub for Pork Chops and Roast
Dried Basil

Sunday, October 11, 2015

Week 2 Menu

I love everything about fall - pumpkin spice lattes, pumpkin desserts and fall decorations! When it comes to planning menus in the fall I also have to plan for harvest time. My husband farms with his family and they will be working hard this week harvesting the rest of our corn. I am not much of a farm hand but I try to help out by making dinners for when they finish their work in the field. This week I have combined some of our family favorites with a few new recipes. I hope you enjoy!! 



Week 2 Menu

Monday – Fried Rice with Chicken & Egg Rolls

Tuesday – Baked Potatoes with Broccoli Cheese Sauce

Wednesday Biscuits and Sausage Gravy (with scrambled eggs)

Thursday  Chicken Cordon Bleu Casserole (with bread)

Friday -  Grill Out: Steak, Salad and Twice Baked Potato

Saturday  No cook day: Eat Out or Leftovers

Sunday White Chicken Enchiladas with Green Chili and Sour Cream Sauce (with refried beans)

Grocery List

Carrots, grated (2 cups)
Lemon Juice
Potatoes, 1 bag
Head of Lettuce
Green Onion

Chicken Broth (2 cups)

Sesame Oil
Soy Sauce

8 Flour Tortillas
1 8 oz. can diced green chiles
1 can Refried Beans

Panko Bread Crumbs

16 oz. roll sausage

Deli Honey Ham (1/2 pound)
Chicken (9 cups)

1/4 pound thin sliced baby swiss cheese
Shredded Cheddar Cheese (2 cups)
Shredded Monterey Jack Cheese (2 cups)
Sour Cream (2 cups)

Buttermilk Biscuits
French Bread

Frozen Broccoli Florets
Frozen Peas
Frozen Egg Rolls

Home Ingredients
Minced Garlic
Rice (5 cups)
Dijon Mustard
Smoked Paprika
White Pepper
Ground Sage
Onion Powder
Garlic Powder
Seasoning Salt
Dried Parsley
Dried Cilantro
Chili Powder


Thursday, October 1, 2015

Week 1 Menu

Menu Freebie

I have decided to share my weekly menus/grocery lists. I am hoping that sharing my menus might make things a little easier for other families.



Here are few helpful hints about how I plan my menu: 


1. I have usually plan six meals to be made throughout the week. I include a "No cook" day which can be used for eating out or having leftovers. I enjoy eating out and I look forward to one night when I don't have to do any preparations. Feel free to move your "No Cook" day to the day of the week that fits your family best. 


2.  I try to do a combination of complex recipes and simple meals like grilling out. 


3. I always plan a meal on Sunday nights that is good for leftovers because both my husband and I take our lunch to work. Then I rotate meals that will have leftovers (example: lasagna, meatloaf, etc) with one-shot meals (example: steaks on the grill, pancakes, etc). Monday might be a leftover meal and then Tuesday would be a one-shot meal, etc.


 4. I have included the links to the recipes that I found online. I have also attached a picture of my own personal recipe if it is on a recipe card.  



Here are few helpful hints about how I plan my grocery list: 


1. I organize the ingredients by location in the grocery store. I shop at Fareway but hopefully they are grouped in a way that will work in any grocery store. 


2. The list ONLY reflects what I need for these recipes. You might need to add other items. Note: I include the total amount of the item for the week. For example, if two recipes call for chicken broth I put the total amount of broth I need for the week (8 cups divided between 2 recipes).


3. Home Ingredients - I have included a separate list of items that are commonly found in kitchen pantries. Check this part of the list quickly to see if you have all these items. 



I can't figure out how to embed a word document into my blog so I just copied and pasted it in. I hope you enjoy!! 

Alicia :) 


Week 1 Menu

Monday – White Chicken Lasagna

Tuesday – Pancakes and Eggs

Wednesday Asian Chicken Wraps and Egg Drop Soup

Thursday  Little Cheddar Meatloaves (see attached picture)

Friday -  Grill Out:  Steak, Potatoes and Pepper and Onion

Saturday  No cook day: Eat Out or Leftovers

Sunday Burrito Bowls


Grocery List

Green Onion (garnish)
2 White Onions
1 Yellow Onion
Lettuce (1 head)
Shredded Carrots
Potatoes (1 per person)
1 Green Pepper
2 Red Pepper
Fresh Parsley (optional garnish)
Cilantro (optional garnish)
Tomatoes (optional garnish)
Avocado (optional garnish)

1 can Creamed Corn
1 can black beans
1 can corn
1 can (14.5 oz) diced tomatoes
Chicken Broth (8 cups)

Lasagna Noodles

Rice (1 cup)
General Tso’s Sauce
Teriyaki Sauce
Chow Mein Noodles
Sesame Oil

1 (4 oz) can diced green chiles
Tortillas (Large)
Salsa (1/3 cup)

Chicken (4 cups)

1 Shredded Cheddar Cheese
2 Shredded Mozzarella
1 Grated Parmesan
Ricotta Cheese (2 cups)
Sour Cream

Frozen Spinach (1 package)

Home Ingredients
Dried Basil
Dried Oregano
Baking Powder
Corn Starch
Ground Ginger
Garlic Powder
Olive Oil
Taco Seasoning
Chili Powder
Brown Sugar
Quick Oats