Week 6 Menu

Week 6 Menu

Monday – French Onion Chicken Sandwiches with pasta salad

http://foxeslovelemons.com/french-onion-chicken-sandwiches/

http://therecipecritic.com/2015/05/california-spaghetti-salad/

Tuesday – Roasted Garlic Chicken White Sauce Pizza

http://thebestblogrecipes.com/2013/07/roasted-garlic-chicken-white-sauce-pizza.html

Wednesday – Scrambled Eggs, Toast and Bacon

Thursday – Grill Out: Steak, Veggies, and Potatoes

Friday -  Grilled Cheeseburger Wraps with pasta salad

http://life-in-the-lofthouse.com/grilled-cheeseburger-wraps/

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.

http://www.thegunnysack.com/baked-spaghetti-recipe/

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

Tomatoes

Potatoes

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)

Paprika

Celery Seed

Sesame Seeds

Ground Beef (1 pound)

4 chicken breasts

Bacon

Steak

4 hamburger buns

French Bread

Sliced Bread

Refrigerated Pillsbury Classic Pizza Crust

Eggs

Milk

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

Butter

6 Garlic Cloves (I used minced garlie)

Flour

Pepper

Ground/dried thyme

Dried oregano

Dried parsley

Olive Oil

Sugar

Nonstick cooking spray

Worcestershire Sauce

Ketchup

Mustard

Minced Onion

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

http://followinginmyshoes.com/my-recipes/my-new-favorite-sandwich-the-rachel/

*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

http://www.kevinandamanda.com/recipes/dinner/cheesy-chicken-bacon-broccoli-and-rice.html

Grocery List

Green Pepper (1)

Red Pepper (1)

Onion (2)

Carrot Sticks

Lettuce

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

Hamburger

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

Eggs

Milk

Orange Juice

Frozen Waffle Fries

Frozen shredded hash browns

Home Ingredients

Salt

Pepper

Butter

Olive Oil

Flour

Mayo

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.