MENU, RECIPES, AND GROCERY LIST FOR JULY 2 to JULY 8~~

MENU

MONDAY~ Breaded Fish Fillets, Macaroni & Cheese, Green Peas

TUESDAY~ Antipasto Pasta Salad, Garlic Bread

WEDNESDAY~ SEE 4th of JULY MENU

THURSDAY~ Vegetarian Stuffed Peppers, Beets

FRIDAY~ Grilled Cheese Sandwiches, Chicken and Noodles

SATURDAY~ Subs, Veggie Chips, Fruit Salad

SUNDAY~ Pork Chops and Potatoes, Broccoli/Cauliflower/Carrots Medley

DESSERT OF THE WEEK~ Heavenly Key Lime Pie

 

RECIPES

MACARONI & CHEESE (This is how I make it, my Mama’s Recipe)

2 cup elbow macaroni

3 cups milk

3 eggs

16 oz sharp cheddar cheese, cubed

In a large baking dish sprayed with cooking spray, mix milk and eggs, add a little salt and pepper.

Cook macaroni for 7 minutes, drain, add to milk and eggs, stir.

Add cubed cheese, distributing evenly.

Bake at 350 degrees for 55 minutes.

Serves 10-12

 

Antipasto Pasta Salad 


1 pound tricolor rotini pasta
1/2 pound pepperoni, sliced and halved
8 ounces shredded Parmesan cheese
1 (6-ounce) can black olives, drained and sliced
1 red bell pepper (or 1/2 each red and yellow peppers), chopped
1 green bell pepper, chopped
1 carton grape tomatoes
1 (0.7-ounce) package dry Italian dressing mix
3/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar
1 tablespoon dried oregano
1 tablespoon dried parsley
Salt and pepper to taste
Cook pasta in large pot of boiling salted water until al dente; drain and rinse with cold water. In large bowl, combine pasta, pepperoni, Parmesan, olives, bell peppers and tomatoes. Stir in the packet of Italian dressing mix. To prepare dressing, whisk together olive oil, balsamic vinegar, oregano, parsley, and salt and pepper. Refrigerate pasta mixture at least one hour (can be refrigerated overnight). Just before serving, pour dressing over salad and mix well.
 CHICKEN AND NOODLES
1 bag NO YOLKS Noodles
1 bag baby carrots
2 stalks celery, slliced
2-3 boneless skinless chicken breasts
salt and pepper
3 chicken boullion cubes
1/3 cup minced onion
parsley
Put carrots, salt and pepper, celery, chicken boullion cubes, minced onion, and chicken in a 5 qt. pot.
Fill with water and bring to a boil, lower heat a little bit and let cook for an hour, adding more water as necessary.
Remove chicken, shred and return to pot along with noodles and boil for 10 minutes. Sprinkle generously with parsley and serve.
Serves 8.
1-2-3 FRUIT SALAD
1 can Comstock peach pie filling
1 can pineapples, (chunks)
1 large can peaches (sliced)
2 cans tropical fruit salad (Del Monte)
1 large tub frozen sliced strawberries (thawed)
1 small can mandarin oranges (optional)
1/2 cup-1 cup chopped bananas (optional)

Directions

Mix all ingredients together. Chill and Serve.

PORK CHOPS AND POTATOES
5 or 6 pork chops
2 or 3 potatoes, thinly sliced
1 can cream of mushroom soup
1 can milk
salt and pepper
Put pork chops and potatoes in a greased casserole dish. Mix mushroom soup and milk. Pour over chops. Cover and Bake in 350 oven for 1 to 1-1/2 hours or until tender.
DESSERT OF THE WEEK~ HEAVENLY KEY LIME PIE

Heavenly Key Lime Pie
 

  • 1 (14-oz.) can sweetened condensed milk
  • 3 egg yolks
  • 2 teaspoons Key lime zest*
  • 1/2 cup Key lime juice
  • 1 (9-inch) graham cracker piecrust
  • 1 cup whipping cream
  • 3 tablespoons powdered sugar
  • Garnish: fresh Key lime slices*

  • 1. Preheat oven to 350°. Whisk together condensed milk and next 3 ingredients until well blended. Pour mixture into piecrust.
  • 2. Bake at 350° for 15 minutes or until pie is set. Cool completely on a wire rack (about 1 hour). Chill 1 hour before serving.
  • 3. Beat whipping cream at high speed with an electric mixer 2 to 3 minutes or until soft peaks form, gradually adding powdered sugar. Top pie with whipped cream. Garnish, if desired.
  • *Regular lime zest and slices may be substituted.
Vegetarian Stuffed Peppers Recipe
8 large green, red or yellow bell peppers (or a combination)
3 cups cooked rice
1 (15 ounce) can black beans, drained
1 (15 ounce) can corn, drained
1 medium onion, chopped
1 (4 ounce) can green chilies, chopped
1/2 teaspoon liquid smoke
1/2 teaspoon ground cumin
1/2 cup shredded cheddar cheese
Fill large stockpot with enough water to cover peppers and bring to a boil. Cut the tops off the peppers, removing as little of the pepper as possible. Remove seeds and inner membrane. Blanch peppers in boiling water for 5 minutes, drain and set aside.
Combine rice, beans, corn, onion, green chilies, liquid smoke, cumin and salt and pepper to taste. Fill each pepper and stand upright in a 9 x 13-inch baking dish that has been sprayed with nonstick cooking spray. Cover pan with foil and bake at 350 degrees for 20 minutes. Remove foil, sprinkle with cheese and bake another 5 minutes or until cheese is melted. You can also add crumbled tofu in place of some of the rice to increase the amount of protein.
Makes 8 Servings
Serving Size: 1 stuffed pepper
GROCERY LIST
12 oz. elbow macaroni
1 bag NOYOLKS noodles
16 oz. garden rotini pasta
2-3 lbs. flounder fillets
1/2 lb. stick pepperoni
hot dogs
hamburger patties or ground beef or turkey
hamburger and hot dog buns
4-6 pork chops
3 boneless, skinless chicken breasts
cheese singles
20 oz. sharp or extra sharp cheddar cheese
8 oz. shredded parmesan cheese
9 large green bell peppers
1 large red bell pepper
rice
1 carton grape tomatoes
chicken boullion cubes
Extra Virgin Olive Oil
1 large tub frozen sliced strawberries
celery
onions
1 bag baby carrots
1 banana
1 lime
5 lb. bag potatoes
1 bag frozen California medley (broccoli, cauliflower, carrots)
parsley
oregano
Liquid Smoke
cumin
garlic powder
Key lime juice
1 box powdered sugar
eggs
milk
bread
1 loaf Italian Bread
margarine
1 graham cracker pie crust
balsamic vinegar
8 oz. whipping cream (the kind you have to whip yourself)
1-2 bags Veggie Chips
1 pack dry Italian Salad dressing mix
1 can black beans
1 can whole kernal corn
1 small can diced green chilies
1 can sweetened condensed milk (Eagle Brand)
1 can peach pie filling
1 can pineapple chunks
1 large (28 oz.) peach slices
2 can Del Monte Tropical Fruit
1 small can Mandarin Oranges
1 can cream of mushroom soup
1 6 oz. can sliced black olives
1-2 cans tiny green peas (Le Seur)
1-2 cans sliced beets

 

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