When I make my menu plans there are three components - the
menu, the
recipes and the
grocery lists.
The menu is comprised of 6 meals allowing one day for leftovers or dining out. I arrange my meals so that there is a range of quick & easy to meals that require more time and are involved. I make each meal according to how busy the day is rather than the day of the week. for example, I have posted a typical menu plan below. The pot roast would be a good meal for Family Day and the Key West Penne is good for a busy Errand Day.
My Grocery list I make up so that I go through the isles first then the perimeter of the store last, to decrease the time cold food is out of refrigeration.
The recipes make it possible for any member of the house to take over.
Menu for the week of July 6-12
Restaurant Style Chicken Nachos, Guacamole
Rotisserie Chicken, Potato Salad, Coleslaw
Key West Penne
Lorraine's Club Sandwich Twice Baked Potatoes
Roast Beef Dinner
Chicken noodle soup
Grocery List Baking SuppliesWhite Sugar
Celery Seed
All-Purpose Flour
Basic Cooking IngredientsCanola Oil
Vegetable Oil
Canned Foods1 jar Pimentos
2 jars Artichoke Hearts
Herbs And SpicesSalt
Paprika
Black Pepper
Dried Parsley
Dry Mustard
Dried Thyme
Bay Leaves
Pasta, Rice And Beans1 lbs Dry Penne Pasta
Condiments And Salad Dressings2 (8 Ounce) Jars Salsa
2 (16 Ounce) Jars Mayonnaise
Sweet Pickle Relish
Prepared Mustard
White Wine Vinegar
Jar Stuffed Green Olives
Sweet Pickles
1/4 Pound Greek Olives
Browning Sauce
Sliced Black Olives
Produce1 Garlic, Whole
1 Lime
6 Green Onions
1White Onion
4 Tomatoes
2 Avocados
2 lbs Onions
1/8 Bunch Cilantro
9 Pounds Potatoes
1/4-Pound Celery
1-1/2 Pounds Carrots
1 Red Onion
1 Green Bell Pepper
Sun-Dried Tomatoes, Packed In Oil,
1 Head Lettuce
Meats, Fish And SeafoodWhole Chicken (2 extra breasts)
1 lbs Shrimp
1 lbs Bay Scallops, Raw
1 pkg Bacon
1/2 lbs Sliced Deli Turkey Meat
4 Pounds Rump Roast
Bakery 12 Slices White Bread
Dairy, Eggs And Milk900g Cheese for Nachos
Butter
Sour Cream
Heavy Cream
3-1/2 Ounces Parmesan Cheese
Milk
5 Ounces Cheddar Cheese
Restaurant Style Chicken Nachos INGREDIENTS
2 cloves garlic, crushed
6 green onions, sliced, white parts and tops separated
3 tablespoons canola oil
1 shredded, cooked, whole chicken breast
salt and pepper to taste
1 cup salsa
1/2 (12 ounce) package tortilla chips
1 (8 ounce) package shredded Cheddar/Monterey Jack cheese blend
1/2 large tomato, diced
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a 12 inch skillet over medium heat, cook and stir the garlic and white parts of the green onions in canola oil until tender. Mix in shredded chicken, salt and pepper. Toss until well coated with oil. Stir in the salsa.
Arrange tortilla chips on a large baking sheet. Spoon the chicken mixture over tortilla chips. Top with Cheddar/Monterey Jack cheese blend and tomato. Bake in the preheated oven 10 minutes, or until cheese has melted. Remove from heat and sprinkle with green onion tops before serving.
GuacamoleINGREDIENTS
2 avocados - peeled, pitted and diced
1/2 teaspoons salt
1 large tomato, diced
1 onion, diced
2 jalapeno peppers, chopped
1/2 tablespoon chopped fresh cilantro
2 tablespoons fresh lime juice
DIRECTIONS
In a medium bowl, mash the avocados and stir in salt. Mix in the tomato, onion, jalapeno, cilantro and lime juice. Cover and chill in the refrigerator at least 30 minutes before serving.
Rotisserie ChickenINGREDIENTS
1 (3 pound) whole chicken
1 pinch salt
1/4 cup butter, melted
1 tablespoon salt
1 tablespoon paprika
1/4 tablespoon ground black pepper
DIRECTIONS
Season the inside of the chicken with a pinch of salt. Place the chicken onto a rotisserie and set the grill on high. Cook for 10 minutes.
During that time, quickly mix together the butter, 1 tablespoon of salt, paprika and pepper. Turn the grill down to medium and baste the chicken with the butter mixture. Close the lid and cook for 1 to 1 1/2 hours, basting occasionally, until the internal temperature reaches 180 degrees F (83 degrees C) when taken in the thigh with a meat thermometer.
Remove from the rotisserie and let stand for 10 to 15 minutes before cutting into pieces and serving.
Potato Salad
INGREDIENTS
2 pounds russet potatoes
1/2-cup mayonnaise
4 teaspoons sweet pickle relish
4 teaspoons white sugar
2 teaspoons chopped white onion
2 teaspoons prepared mustard
1 teaspoon white wine vinegar
1 tablespoon minced celery
1 teaspoon minced pimento
1/2 teaspoon shredded carrot
1/4 teaspoon dried parsley
1/4 teaspoon ground black pepper
Salt to taste
DIRECTIONS
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
In a large bowl, combine the potatoes, mayonnaise, sweet pickle relish, sugar, onion, mustard, vinegar, celery, pimentos, carrot, parsley, pepper and salt. Mix well, chill and serve.
ColeslawINGREDIENTS
Cabbage, either green or purple or both
Carrot
Green onion
Rice vinegar or white vinegar
Sugar
Salt and pepper
DIRECTIONS
Starting with a head or half a head of cabbage, thinly slice the cabbage until you have approximately 4 cups (not packed) of sliced cabbage. Add half of a slivered carrot. Thinly slice a couple green onions.
finish with a couple tablespoons of vinegar. Sprinkle with sugar, salt, and pepper to taste.
Club SandwichINGREDIENTS
2 slices bacon
3 slices bread, toasted
3 tablespoons mayonnaise
2 leaves lettuce
2 (1 ounce) slices cooked deli turkey breast
2 slices tomato
DIRECTIONS
In a heavy skillet cook bacon over medium high heat until evenly brown. Drain on paper towels.
Spread each slice of bread with mayonnaise. On one slice of toast, place the turkey and lettuce. Cover with a slice of toast, then the bacon and tomato. Top with last slice of toast.
Twice Baked PotatoesINGREDIENTS
4 large baking potatoes
1/4-cup milk
Salt to taste
1/2-tablespoon butter
1 1/4 cups shredded Cheddar cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Clean and scrub baking potatoes. Pierce skin with a fork once or twice. Bake at 350 degrees F (175 degrees C) for approximately 1 hour. Let potatoes cool slightly. Cut baked potatoes in half and scoop out pulp within 1/4 inch of the shell edge. Mash the pulp with milk, salt and butter to taste. Stuff shells with mashed pulp mixture sprinkle tops with grated cheddar cheese. Place potatoes on a baking sheet and bake at 350 degrees until cheese is melted and bubbly (15mins).
Key West PenneINGREDIENTS
1 (16 ounce) package penne pasta
1-pound shrimp
1-pound scallops
1 (12 ounce) jar marinated artichoke hearts, drained
1 (8 ounce) jar sun-dried tomatoes, packed in oil
1-pint heavy cream
1 cup grated Parmesan cheese
1/2 cup pitted kalamata olives
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat a large heavy skillet over medium heat. Combine shrimp, scallops, artichokes and sun dried tomatoes, then cook until shrimp turn pink. Reduce heat, and stir in cream and Parmesan. Toss with cooked pasta, and sprinkle olives on top.
Favorite Pot Roast INGREDIENTS
4 pounds boneless rump roast
2 tablespoons vegetable oil
2 teaspoons salt
1/2-teaspoon pepper
1/2 teaspoon dried thyme
1 bay leaf
3 cups water, divided
8 medium potatoes, peeled and quartered
8 large carrots
1 pound small onions, peeled
1/2 cup all-purpose flour
1/2 teaspoon browning sauce (optional)
Additional salt and pepper to taste
DIRECTIONS
In a large frying pan, brown the roast in oil. put roast in crockpot.
Combine salt, pepper and thyme; sprinkle over meat. Add bay leaf and 2 cups of water; set to low cook for 6 hours
Add potatoes, carrots and onions. Cover and cook 1 hour longer or until the meat and vegetables are tender. Remove the roast and vegetables to a serving platter; keep warm. Discard bay leaf.
Skim fat from pan juices, pour juices into saucepan; add water to measure 2 cups. Mix flour and remaining water until smooth; stir into juices. Cook and stir until thickened and bubbly; cook and stir 1 minute longer. Stir in browning sauce if desired. Season with salt and pepper.
Slice roast; serve with vegetables and gravy.
Homework
Make a menu of 5 or 6 meals for the week
Gather all the recipes for each meal
Make a grocery list from all the ingredients, don't forget to add beverages and condiments to make list complete
