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Menu for November 14-18, 2005
Monday - Recipes
Black Beans and Rice
Mexican Salad
Strawberries and Bananas
Tuesday - Recipes
Roast Sticky Chicken
Creamed Corn
Green Beans
Wednesday - Recipes
Chicken and Wild Rice Soup with Mushrooms
Sourdough Bread
Apple Slices with Cheddar Cheese
Thursday - Recipes
Stir Fry
Rice
Egg Drop Soup
Friday - Recipes
Grilled Cheese Sandwiches
Chips
Fruit of your choice
Grocery List
This week's Grocery List can be downloaded here:
Grocery List for November 14-18, 2005 - PDF
Shopping List Software format (download shopping list free Windows software)
Monday Recipes
Notes for Monday:
- Make sure your chicken for roasting is thawed. We are going to prepare the rub for it today and let it sit overnight.
Black Beans and Rice
- 1 onion, sauteed (from freezer)
- 1 green bell pepper, sauteed (from freezer)
- 2 cups black beans* (from freezer) or 1 can black beans, drained and rinsed
- 2 cloves garlic, minced
- 1 cup salsa
- salt and pepper
- white or brown* rice (enough for your family)
Combine all ingredients except rice in a skillet. Cover and let simmer while preparing rice. Add water if necessary. Serve beans over rice when rice is ready.
Mexican Salad
- variety of lettuces, torn into bite-sized pieces
- 1 red bell pepper, seeded & chopped
- 1 green bell pepper, seeded & chopped
- 1 can corn, drained
- 1 bunch green onions, chopped (save one of the green onions for Thrusday)
- 1 can black olives, drained
- 1 tomato, diced
- 1 bottle ranch salad dressing
Combine all fresh ingredients and serve with ranch dressing.
Strawberries and Bananas
Roast Sticky Chicken
- 1 large chicken -- (roasting)
- 1 cup onion -- chopped
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon white pepper
- 1 teaspoon thyme
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 2 teaspoons paprika
- 4 teaspoons salt
In a small bowl, thoroughly combine all the spices (do not include the onion). Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a re-sealable plastic bag, seal and refrigerate overnight.
Tuesday Recipes
Notes for Tuesday:
- After dinner, I like to tear the remaining chicken from the bone and boil the carcass and skin to create a nice broth for tomorrow's soup. I simmer it for an hour or two and then refrigerate the broth so I can skim off the fat in the morning before starting the soup.
- Save 2 cups of the chicken for tomorrow's soup.
- Today's creamed corn is not the sweet yellow kind that you get in a can, it is a southern-style white creamed corn that is delicious.
Roast Sticky Chicken
- 1 large chicken -- (roasting)
- 1 cup onion -- chopped
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon white pepper
- 1 teaspoon thyme
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 2 teaspoons paprika
- 4 teaspoons salt
In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a re-sealable plastic bag, seal and refrigerate overnight.
When ready to roast chicken, stuff cavity with onions, and place in a shallow baking pan. Roast, uncovered, at 250° F for 5 hours. After the first hour, baste chicken occasionally (every half hour or so) with pan juices. (It may take awhile to have pan juices) The pan juices will start to caramelize on the bottom of pan and the chicken will turn golden brown. If the chicken contains a pop-up thermometer, ignore it. Let chicken rest about 10 minutes before carving.
NB: Food safety guidelines do not recommend baking chicken at a temperature this low. Please understand that it is safer to bake chicken at 350° and you may wish to use this safer temperature for less time. Also, I use a roasting bag to prepare this chicken. It cuts down the mess and tastes moist and wonderful.
This recipe was originally created by Mimi Hiller of Mimi's Cyber Kitchen, http://www.cyber-kitchen.com/ and this version was actually an adaptation written by Lynn Nelson, former guide of Busy Cooks, http://busycooks.about.com
Creamed Corn
- 12 oz. bag frozen white shoepeg corn
- 1/4 cup butter
- 1/4 cup water
- 1 tsp. sugar
- 1/2 cup milk
- 2 tsp. cornstarch
- 1/2 tsp. salt
- 1/2 tsp. pepper
Thaw corn. Melt butter and in a blender, combine corn, butter, water, and sugar. Blend until creamy with bits of corn left in the mix. In a frypan over medium heat, mix milk, cornstarch, salt, and pepper, stirring constantly with a whisk to get rid of any lumps. Add corn mixture and heat, stirring occasionally, until thick and bubbly.
Green Beans
Wednesday Recipes
Notes for Wednesday:
- Use chicken and broth from last night.
Chicken and Wild Rice Soup with Mushrooms
- 2 cups shredded chicken
- 2 cans chicken broth or 4 cups homemade broth*
- 1 onion, chopped & sauteed (from freezer)
- 1/2 cup wild rice blend
- 8 oz. sliced mushrooms
- 2 Tbsp. butter
- 2 cans cream of mushroom soup
- 1 cup milk
- 1/4 cup cooking sherry (optional)
- Adobo seasoning
- 4 tbsp. flour
Combine first 4 ingredients in slow cooker on high. Saute mushrooms in butter until tender. Add to slow cooker. Once soup is hot, add cream of mushroom soup, stirring until well blended. Season to taste with Adobo. Cook on high for 4 hours or low for 6-8 hours.1 hour before serving, mix flour with 1/3 cup hot water until dissolved and add to soup to thicken. 30 minutes before serving, add milk and sherry.
Sourdough Bread
Apple Slices with Cheddar Cheese
Thursday Recipes
Notes for Thursday: none
Stir Fry over Rice
- 14 oz. bag stir-fry frozen vegetables
- 1 lb. raw boneless chicken*, shrimp, or beef
- 1 bottle Kikkoman Stir-fry sauce
- olive oil
- Calrose rice
Slice or chop meat if using chicken or beef. If using shrimp, peel it and take the tail off. You can use frozen tail-off shrimp if you want to make it easier.
In a wok or large fry pan, sauté meat or shrimp in oil until done. If using shrimp, remove shrimp from pan to prevent overcooking. Add frozen vegetables and cook until hot and water from frozen veggies cooks out. Add shrimp back to veggies. Pour 1/2 - 3/4 bottle of the stir fry sauce over everything and simmer until bubbly. Serve over rice (for children it may be better to serve rice with soy sauce and stir-fry separately).
Egg Drop Soup
- 3 cups chicken broth
- 1 green onion with top
- 1 sp. salt
- dash of pepper
- 2 eggs, slightly beaten
Heat chicken broth, salt and pepper to boiling in saucepan. Stir green onions into eggs. Pour egg mixture slowly into boiling broth, stirring constantly with fork to form shreds of egg.
Friday Recipes
Notes for Friday: None
Grilled Cheese Sandwiches
- bread
- American cheese slices
- butter
Put 1-2 slices of cheese between two bread slices and butter the outside on both sides. Grill on a flat griddle until both sides are golden brown and crispy.
Chips
Fruit of your choice
* Indicates that of the options listed, this item is the one on the grocery list.
