Header Ads

An Elementary Writing Curriculum

Menu Plan Monday




In all my free time with no school, I am taking some time to do all those things I get behind on while we are doing school.  Like updating and remaking some menu plans and grocery lists.  I am going to attempt to have at least five and possibly ten complete menus and grocery lists that I can simply print out and use each week.  It sounds like a good idea in theory anyway!

So, this week's menu is:


Monday:

Breakfast- Biscuits, scrambled eggs, and bacon

Lunch- Chicken nuggets

Supper-
Cheeseburger Pie
    1 lb ground beef
    1 cup cheddar cheese
    minced onion
    1/2 cup bisquick
    1 cup milk
    1 egg
    Salt and pepper to taste
Grease pie plate.  Heat oven to 425.  Brown ground beef with onion.  Layer browned meat on bottom of greased pie plate and top with cheese.  Salt and pepper to taste.  Mix bisquick, milk and egg in a bowl.  Pour over ground beef and cheese.  Bake for 25 minutes or until done through.
Green Peas
Frozen french fries


Tuesday:

Breakfast- Easy Muffins
    Ingredients
  • 2 cups all-purpose flour
  • 1 cup white sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 (8 ounce) container blueberry flavored yogurt
  • 1 egg
  • 1 teaspoon vanilla extract
  • 4 tablespoons butter, melted
  • 2 cups blueberries

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  2. Stir together flour, sugar, baking soda and baking powder. In a separate bowl, combine yogurt, egg, vanilla, butter and blueberries. Stir mixtures together just until combined; batter will be very thick. Scoop into prepared muffin cups.
  3. Bake in preheated oven for 25 minutes.

Lunch- Cheese Quessadillas

Supper- Baked Spaghetti
Ingredients
  • 1 (16 ounce) package spaghetti
  • 2 pounds ground beef
  • 1/4 cup chopped onion
  • 2 (26.5 ounce) cans meatless spaghetti sauce
  • 1 (16 ounce) container fat-free sour cream
  • 2 cups shredded mozzarella cheese, divided
  • 1/2 cup Parmesan cheese
  • salt and black pepper to taste

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a deep 9x13 inch baking dish.
  2. Bring a large pot of salted water to a boil over high heat. Stir in the spaghetti. Boil the pasta until cooked through but still firm to the bite, 8 to 10 minutes. Drain well.
  3. Brown ground beef and onion in a large skillet over high heat; drain fat. Stir in the spaghetti sauce, sour cream, and 1 cup of the mozzarella. Mix in the cooked pasta. Transfer pasta mixture to prepared baking dish. Top with remaining 1 cup of mozzarella and the Parmesan cheese. Cover pan with aluminum foil.
  4. Bake in preheated oven until hot and bubbly, about 30 minutes.
Salad and fruit
Garlic bread


Wednesday:

Breakfast- Cereal or packaged oatmeal

Lunch- Easy calzones (Crescent roll dough wrapped around mozerella cheese and baked at 350 for 15 minutes.  Serve with pizza sauce.)

Supper- Easy Grilled Teryaki Chicken

Ingredients

  • 4 skinless, boneless chicken breast halves
  • 1 cup teriyaki sauce
  • 1/4 cup lemon juice
  • 2 teaspoons minced fresh garlic
  • 2 teaspoons sesame oil

Directions

  1. Place chicken, teriyaki sauce, lemon juice, garlic, and sesame oil in a large resealable plastic bag. Seal bag, and shake to coat. Place in refrigerator for 24 hours, turning every so often.
  2. Preheat grill for high heat.
  3. Lightly oil the grill grate. Remove chicken from bag, discarding any remaining marinade. Grill for 6 to 8 minutes each side, or until juices run clear when chicken is pierced with a fork.
Brown/wild rice
Green peas



Thursday:

Breakfast:  Cinnamon toast sticks with syrup (Make cinnamon toast with sugar and cinnamon.  Cut into strips and serve with warm syrup.)

Lunch:  Dipper lunch- Cut up fruit, pepperonis, crackers, peanut butter, yogurt

Supper:  Angel hair with Feta and Sundried Tomatoes (I plan on adding bacon.)

Ingredients

  • 1 (16 ounce) package angel hair pasta
  • 1/4 cup olive oil
  • 4 cloves garlic, crushed
  • 3 ounces sun-dried tomatoes, softened and chopped
  • 1 (8 ounce) package tomato basil feta cheese, crumbled
  • 1 cup grated Parmesan cheese
  • 1 bunch fresh cilantro, chopped
  • salt and pepper to taste

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until done; drain. Return pasta to the pot.
  2. Mix in olive oil, garlic, tomatoes, feta, and Parmesan cheese. Stir in cilantro and season with salt and pepper. Serve warm.

Fruit Salad

Ingredients

  • 1 pint fresh strawberries, sliced
  • 1 pound seedless green grapes, halved
  • 3 bananas, peeled and sliced
  • 1 (8 ounce) container strawberry yogurt

Directions

  1. In a large bowl, toss together strawberries, grapes, bananas, and strawberry yogurt. Serve immediately.



Friday:

Breakfast- Breakfast Cookies
Ingredients
  • 2 cups white sugar
  • 1 cup peanut butter
  • 1 cup butter or margarine
  • 1/2 cup water
  • 2 tablespoons vanilla extract
  • 2 eggs
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups rolled oats
  • 1 1/2 cups raisins
  • 6 cups toasted oat cereal rings

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. In a very large bowl, mix together the sugar, peanut butter, butter, water, vanilla and eggs until smooth. Combine the flour, baking soda and salt; stir into the batter. Mix in the oats and raisins, then carefully stir in the cereal. Drop 1/2 cupfuls of dough onto ungreased cookie sheets, spacing cookies about 4 inches apart. Flatten cookies to 1 inch thick.
  3. Bake for 12 minutes in the preheated oven, until cookies are lightly browned at the edges. Let stand on the cookie sheets for 5 minutes before removing to wire racks to cool completely. Store at room temperature. I like to put each cookie into a sandwich bag which makes them easy to grab on the way out the door.


Lunch- Sandwiches

Supper- Pizza- Make a homemade crust or use one from the refrigerator section, top with sauce and all your favorite toppings, and bake.
Salad

  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1/8 teaspoon black pepper
  • 2 eggs, lightly beaten
  • 2/3 cup milk

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a rimmed pizza pan or baking sheet.
  2. In a large bowl, stir together flour, salt, oregano and black pepper. Mix in eggs and milk; stir well. Pour batter into prepared pan and tilt until evenly coated. Arrange toppings of choice on top of batter.
  3. Bake in preheated oven for 20 to 25 minutes, until crust is set.
  4. Remove crust from oven. Drizzle on pizza sauce and sprinkle on cheese. Bake until cheese is melted, about 10 minutes.



Saturday
:

Breakfast: Cereal and Packaged Oatmeal

Lunch: Sandwiches or leftovers

Supper: Slider Burgers

Ingredients

  • 2 pounds ground beef
  • 1 (1.25 ounce) envelope onion soup mix
  • 1/2 cup mayonnaise
  • 2 cups shredded Cheddar cheese
  • 24 dinner rolls, split
  • 1/2 cup sliced pickles (optional)

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Cover a baking sheet with aluminum foil and spray with cooking spray.
  2. Mix together the ground beef and onion soup mix in a large skillet; cook and stir over medium-high heat until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Remove from heat. Stir the mayonnaise and Cheddar cheese into the ground beef mixture.
  3. Lay the bottoms of the dinner rolls on the prepared baking sheet. Spread the cheese and beef mixture on the bottom half of each roll. Replace the tops. Cover with another sheet of aluminum foil sprayed with cooking spray.
  4. Bake in the preheated oven until the burgers are heated through and cheese melts, about 30 minutes. Serve with sliced pickles.

Frozen Fries
Fruit



Sunday Brunch recipe
:

Breakfast Casserole

Ingredients:

  • 1/2 pound spicy or mild pork sausage
  • 1 medium onion, chopped
  • 4 cups frozen diced hash brown potatoes, thawed (about 16 ounces)
  • 1 1/2 cups shredded Monterey Jack or Cheddar cheese
  • 3 eggs, beaten
  • 1 cup milk
  • 1/4 teaspoon pepper
  • mild salsa, optional

Preparation:

In a large skillet, cook sausage and onion, breaking up sausage with a spatula. When sausage is cooked through, drain off excess fat. In an 8x8x2-inch square baking dish, layer the hash brown potatoes, half of the shredded cheese, browned sausage and onion mixture, and remaining shredded cheese.
In a bowl, combine eggs, milk and pepper; pour egg mixture over cheese.
Bake, covered, in a 350° oven for 45 to 55 minutes or until a knife inserted near center comes out clean. Transfer casserole to a wire rack and let stand for 10 to 15 minutes.
Cut into squares. Serve with salsa, if desired.
Serves 6.
If you'd like to share it and print it out for yourself, get the link here.

If you'd like the grocery list for the menu, you can get the link here.

Find more weekly menus at I'm An Organizing Junkie.

1 comment:

  1. I will be using some of these recipes! Thanks for posting!

    ReplyDelete

Thanks for stopping by. I love comments or questions, so be sure to tell me what you think.

Powered by Blogger.