Sunday: Chicken Casserole
Monday: Saucy Chicken* with sauteed mushrooms and asparagus
Tuesday: Beef Stew
Wednesday: Taco Soup
Thursday: Slow Cooked Ribs
Friday: Leftovers
Saturday: Hamburgers
*This time, on the saucy chicken, I seasoned the chicken with salt, pepper, garlic powder and onion powder before topping wtih the sauce and baking. I also topped the sauce off with some parmesan cheese. It was more flavorful than usual.
Thursday, November 6, 2008
The Costco List
I've finally established a sort of standard Costco list and stick to buying the stuff we use and need regularly.
- Tomatoes (I love the small tomatoes on the vine, they're priced well, nicely packaged, a good size and easy to use)
-Hearts of Romaine lettuce
- Milk
- Eggs
- Frozen chicken
- Cheese - a big block of cheddar and/or deli slices of provolone or havarti for sandwiches
- Pre-cooked bacon
- Lunch meat
- Real Butter
- Gregg's Ranch Dressing
- Cereal
- Bread (I always buy 4 loaves and keep them in the freezer)
- Fruit by the Foot, or other fruit snacks
- Granola bars, trail mix, dried fruit or some other snack for lunches
- Chips in the big box, which are great for packing lunches
The non-food items I get there (but much less frequently) are:
- Tide
- Bounce
- Glass cleaner (the kind that comes in a spray can, it works better than Windex)
- Toilet paper
- Paper towels
- Dish detergent
- Tomatoes (I love the small tomatoes on the vine, they're priced well, nicely packaged, a good size and easy to use)
-Hearts of Romaine lettuce
- Milk
- Eggs
- Frozen chicken
- Cheese - a big block of cheddar and/or deli slices of provolone or havarti for sandwiches
- Pre-cooked bacon
- Lunch meat
- Real Butter
- Gregg's Ranch Dressing
- Cereal
- Bread (I always buy 4 loaves and keep them in the freezer)
- Fruit by the Foot, or other fruit snacks
- Granola bars, trail mix, dried fruit or some other snack for lunches
- Chips in the big box, which are great for packing lunches
The non-food items I get there (but much less frequently) are:
- Tide
- Bounce
- Glass cleaner (the kind that comes in a spray can, it works better than Windex)
- Toilet paper
- Paper towels
- Dish detergent
Sunday, October 19, 2008
Weekly Menu October 19-25
Sunday: Beef Stroganoff (not really, but that's what I called it)
Monday: Baked potatoes with chili and cheese
Tuesday: Meatballs with rice
Wednesday: Shepherd's Pie
Thursday: Baked pork chops with acorn squash
Friday: Honey-Ginger chicken and fries
Saturday: Sandwiches
Monday: Baked potatoes with chili and cheese
Tuesday: Meatballs with rice
Wednesday: Shepherd's Pie
Thursday: Baked pork chops with acorn squash
Friday: Honey-Ginger chicken and fries
Saturday: Sandwiches
Shepherd's Pie
1 lb. ground beef
1 can condensed Tomato Soup
1 can green beans, drained
Mashed potatoes (best if you use real mashed, but instant ones work too)
Cheese, optional
Paprika, optional
Brown ground beef and season with a little salt and a lot of pepper. Add tomato soup and beans and let simmer for about 10 minutes. Pour into a casserole dish and top with mounds of mashed potatoes. Top with grated cheese, if desired, or paprika. Bake at 350 degrees for 30 minutes.
This is good for a cool evening and is also easy to prepare ahead of time and chill until ready to bake. (If you do that, add about 10-15 minutes to the baking time, and cover it so the potatoes don't dry out.) Tastes great with a nice crisp green salad on the side. Or, if you don't mind the carbs, it's also good with rolls or bread.
1 can condensed Tomato Soup
1 can green beans, drained
Mashed potatoes (best if you use real mashed, but instant ones work too)
Cheese, optional
Paprika, optional
Brown ground beef and season with a little salt and a lot of pepper. Add tomato soup and beans and let simmer for about 10 minutes. Pour into a casserole dish and top with mounds of mashed potatoes. Top with grated cheese, if desired, or paprika. Bake at 350 degrees for 30 minutes.
This is good for a cool evening and is also easy to prepare ahead of time and chill until ready to bake. (If you do that, add about 10-15 minutes to the baking time, and cover it so the potatoes don't dry out.) Tastes great with a nice crisp green salad on the side. Or, if you don't mind the carbs, it's also good with rolls or bread.
Easy Beef Stroganoff
This is a very untraditional and much more simplified version, but it's a hit with our family.
1 lb ground beef
1 can Cream of Mushroom soup
1 can Condensed French Onion soup
1/2 cup Sour Cream
Egg noodles
Brown beef and salt and pepper to taste. Add soups and sour cream and let simmer on low heat while cooking egg noodles. Serve when noodles are hot.
1 lb ground beef
1 can Cream of Mushroom soup
1 can Condensed French Onion soup
1/2 cup Sour Cream
Egg noodles
Brown beef and salt and pepper to taste. Add soups and sour cream and let simmer on low heat while cooking egg noodles. Serve when noodles are hot.
Saturday, September 20, 2008
Weekly Menu September 22-27
Here's a treat: Breakfast, lunch and dinner!
Monday: Grilled hot dogs (choose Nathans!)
Tuesday: Breakfast: Pancakes Lunch: Chicken Salad Sandwiches, chips and carrots Dinner: Fresh Mex
Wednesday: Breakfast: Egg and Ham in English Muffins Lunch: Sloppy Joes Dinner: Lasagna
Thursday: Breakfast: Toaster streudels and bagels with cream cheese Lunch: BBQ Beef Sandwiches Dinner: Beef and Bean Burritos
Friday: Breakfast: Muffins Lunch: Ham and Cheese Wraps Dinner: Ham and Ham Casserole
Saturday: Breakfast: Sausage and Pancakes Lunch: Steak Tacos Dinner: Hawaiian Haystacks
These are the menus we had for our week at the lake. It worked out great to have each family in charge of all the food on one day: breakfast, lunch, dinner, snacks and drinks. It definitely made less work for all of us, and most of this stuff we were able to prepare ahead of time and freeze it. It was simple to warm things up and throw it all together.
Monday: Grilled hot dogs (choose Nathans!)
Tuesday: Breakfast: Pancakes Lunch: Chicken Salad Sandwiches, chips and carrots Dinner: Fresh Mex
Wednesday: Breakfast: Egg and Ham in English Muffins Lunch: Sloppy Joes Dinner: Lasagna
Thursday: Breakfast: Toaster streudels and bagels with cream cheese Lunch: BBQ Beef Sandwiches Dinner: Beef and Bean Burritos
Friday: Breakfast: Muffins Lunch: Ham and Cheese Wraps Dinner: Ham and Ham Casserole
Saturday: Breakfast: Sausage and Pancakes Lunch: Steak Tacos Dinner: Hawaiian Haystacks
These are the menus we had for our week at the lake. It worked out great to have each family in charge of all the food on one day: breakfast, lunch, dinner, snacks and drinks. It definitely made less work for all of us, and most of this stuff we were able to prepare ahead of time and freeze it. It was simple to warm things up and throw it all together.
Weekly Menu September 14-20
Sunday: Pork chops with gravy, baked potatoes, zucchini
Monday: Baked fish, pita crisps, fruit
Tuesday: Spaghetti
Wednesday: Sweet & Sour Meatballs with rice
Thursday: Jemma's choice
Friday: Tacos
Saturday: Leftovers - clean out the fridge
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