■Pepperoni and Cheese Crescents
■Leftover Spinach Salad
■Orange Jello Parfait
■Southwestern Bean Salad
■Sweet and Sour Meatballs
■Sugar Snap Peas
■Ham and Broccoli Pot Pie
■Winter Fruit Salad
Notes for Monday:
1.Take advantage of your freezer chicken tonight to make this quick meal. If you don't have cooked chicken in your freezer, be sure to add chicken to your grocery list.
2.I prefer homemade pesto, but you can also just use a pesto sauce mix like Knorr Pesto. To make this you would stir the dry mix into oil and water and heat. A jar of prepared pesto sauce or frozen pesto sauce would also work well in this recipe. I actually use double the amount of pasta listed here for the same amount of pesto sauce due to my kids' taste buds. We also like to sprinkle pecan pieces or pine nuts over the dish for added flavor, which I didn't add to the shopping list. Just add if you so choose.
Fresh Pesto Sauce Recipe
It's classic, it's easy, and best of all, there's no cooking involved! Follow our expert led guide to whipping up this delicious Italian sauce. Devour our Pesto Sauce recipe.
Step 1: You will need;
■1 ¾ oz pine nuts
■1 ¾ oz pecorino cheese
■3 1⁄3 fl oz extra virgin olive oil
■1 garlic clove
■handful fresh basil
■1 cheese grater
■1 pestle and mortar
Preparation Time: 10 minutes
Step 2: Crush
Tear the basil leaves off the stems and place into the mortar. Crush them with the pestle. Add 50 grams, which is about a handful of pine nuts, and grind. Crush the garlic with the knife blade, chop off each end and peel. Add to the mortar and continue crushing. Keep going until the mixture is reduced to a paste.
Step 3: Mix
Grate 50 grams of pecorino cheese, and add to the mortar. While you are stirring, gradually pour in the extra virgin olive oil. Have a taste, and add a touch of salt and pepper if you think it needs it.
Step 4: Serve
Stir through some freshly cooked pasta, and garnish with some grated pecorino cheese.
3.Make a large spinach salad tonight and save half for Tuesday night. Add croutons and any other "crunchies" just before serving each night.
■1 pkg. (8 oz.) Angel Hair Pasta
■1 pkg. Pesto Sauce mix* or 1 jar prepared pesto sauce
■1 tsp. olive oil
■cooked, cubed chicken from freezer
■1 tbsp. basil
■grated parmesan cheese
Prepare pasta according to directions. Prepare pesto sauce mix according to directions. In frying pan, place thawed chicken in heated oil and sprinkle basil over chicken until reheated. Mix pasta, chicken and pesto together. Sprinkle grated parmesan cheese over mixture and serve.
■Spinach leaves* (baby) or spinach salad mix
Wash greens thoroughly and pat dry. Mix half of spinach and "crunchy" ingredients together just before serving, saving the other half for tomorrow night. Add salad dressing to taste.
Notes for Tuesday:
1.This is an easy dinner that is a big kid-pleaser. Dads may prefer additional pepperoni, so feel free to add more slices to some of the crescents.
2.Prepare the Jello Parfait in the morning.
Pepperoni and Cheese Crescents
■2 cans low-fat crescent rolls
■48 slices of pepperoni
■1 cup shredded mozzarella cheese
■1/3 cup shredded Parmesan cheese
■28 oz. can spaghetti sauce
Unroll crescent dough and separate into 16 triangles (as pre-cut). Place 3 slices pepperoni (or more for Dad) on each triangle. Sprinkle with 1-2 Tbsp. mozzarella cheese and a dab of Parmesan cheese. Starting with with shortest side, roll crescents toward opposite point. Place on baking sheet and bake at 375°F for 10-14 minutes or until golden brown. Warm the spaghetti sauce and serve with crescents for dipping.
Leftover Spinach Salad
Orange Jell-O Parfait
■1 sm. Jell-O (orange)
■1 cup sour cream
■1 (8 oz.) container Cool Whip
■1 tsp. vanilla
■1 can mandarin oranges, drained well
Mix the Jell-O packet with the sour cream. Add vanilla and mix well. Fold in Cool Whip. Layer fruit and Jell-O mixture in parfait glasses. Chill. Serve cold.
Notes for Wednesday:
1.I suggest making soft tacos with whole wheat tortillas for a healthier meal, but you may substitute hard tacos if you wish.
2.You should still have taco seasoned, browned ground beef in your freezer from two weeks ago. If you don't have taco-seasoned ground beef in your freezer, either use regular cooked ground beef from your freezer and season it, or add ground beef and taco seasoning to your grocery list.
■1 lb. taco-seasoned browned ground beef (from freezer)
■1 pkg. whole wheat tortillas* (or make your own)
■sour cream (optional)
■black olives (optional)
Cook taco seasoning and cooked beef according to package directions. Serve meat with remaining ingredients at the table so everyone can make their own tacos.
Southwestern Bean Salad
■1 can kidney beans, rinsed and drained
■1 can black beans, rinsed and drained
■2 celery ribs, sliced
■1 medium red onion, diced
■1 medium tomato, diced
■1 cup corn, fresh or frozen*, thawed
■3/4 cup thick and chunky salsa
■1/4 cup vegetable oil
■1/4 cup lime juice
■1 1/2 tsp. chili powder
■1 tsp. salt, optional
■1/2 tsp. ground cumin
In a large mixing bowl, combine the beans, celery, onion, tomato, and corn. Prepare the dressing in a small bowl or jar. Mix well. Pour the dressing over the bean mixture and toss to coat. Cover and chill for at least 2 hours.
Sensational Summer Salads by Marilyn Moll, The Urban Homemaker
Notes for Thursday:
1.Tonight we are going to add prepared meatballs to our freezer stock for tonight and future use. You will see 5 lbs. of ground beef on your shopping list for this purpose along with the remaining ingredients. If you don't want to make your own meatballs, you can omit the ground beef and the rest of the meatball ingredients on your shopping list and just add premade frozen meatballs to your list. Follow the meatball recipe, leaving out one portion for tonight, and freezing the remaining 4 portions.
2.This recipe came from my dear friend, Lori Gassler. Thanks, Lori, for sharing this “have again”!
■5 lbs. ground beef
■1 cup italian seasoned bread crumbs
■1/4 cup steak sauce (I like A1) or worcestershire sauce
■1 tsp basil
■2 tsp salt
■2 tsp pepper
■1 tsp garlic salt
■1 tsp onion powder
Mix all ingredients together in large bowl by using your hands. (Yes, it's easiest to just get messy and mix away!) If your mixture is a little too dry add a little more steak sauce or worcestershire sauce. If your mixture is a little too moist, add a little more bread crumbs. Shape into 1 inch balls. Place on foil lined baking sheets (the kind with sides!) and bake at 350°F for about 20-30 minutes, turning occasionally with tongs. Allow to cool. Divide into 5 portions: 1 for tonight and 4 in labeled, freezer safe containers.
Sweet and Sour Meatballs
■1 can of crushed pineapples
■1 tbsp corn starch
■1/2 cup brown sugar
■1/4 cup vinegar
■1 tbsp soy sauce (I added a bit more of this)
■24 meatballs (see recipe above)
Mix all ingredients except meatballs in a large saucepan and bring to a boil, stirring occasionally until well blended. Add meatballs. Simmer for 10 min. Serve over cooked rice.
Sugar Snap Peas
Notes for Friday: none
Ham and Broccoli Pot Pie
■1bag (12 oz) frozen broccoli cuts, thawed, drained
■2 cups cut-up cooked ham
■2 cans (10 3/4 oz each) condensed Cheddar cheese soup
■1/4 cup milk
■2 cups Bisquick mix
■1 cup milk
■1 tablespoon yellow mustard
Preheat oven to 400°F. In a large bowl, mix broccoli, ham, soup and 1/4 cup milk until thoroughly blended. Pour into an ungreased 13x9-inch baking dish. Set aside. In a medium bowl, mix Bisquick, 1 cup milk, mustard and eggs. Pour the Bisquick mixture over soup mixture. Bake uncovered 30-40 minutes or until crust is golden brown.
Winter Fruit Salad
■2 oranges, sectioned and cut into bite sizes
■2 bananas, sliced
■1 cups seedless grapes, cut in half
■1 can pineapple chunks, drained (reserve juice)
■1/2 cup walnuts, chopped
■2 tbsp brown sugar
■whipped cream, optional
Mix fruit and nuts together in a medium sized bowl. In separate small bowl, mix brown sugar and about 2 tbsp of the reserved pineapple juice. Pour brown sugar dressing over fruit and toss to coat. Top with a dollop of whipped cream, if desired. Serve immediately.