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Meals Made Easy
Menu June 18th - 25th
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DAY 1:  BBQ SALMON, BAKED POTATO, PEAS (1)

BBQ SALMON

1 1/2 lbs. salmon fillet
1 lemon

3 Tbsp. Mayonnaise

salt and pepper

Dried parsley flakes

 

Preheat grill on high.  Turn down heat slightly.  Feel salmon for bones and remove them.  On a piece (or 2) of aluminum foil that has been sprayed with cooking spray, place salmon skin side down.  Spread mayonnaise liberally on each piece.  Slice the lemon and add covering the salmon.  Add salt and pepper to taste and a dash of dried parsley flakes.  Seal aluminum foil and place the salmon on the grill.  Check often, but salmon will take about 30 minutes on medium-high heat.  When it is no longer pink and browning on the edges, it will be done.

 

BAKED POTATO (begin preparing after turning grill on so they can pre-cook while you prepare the salmon)

4 baking potatoes

2 Tbsp. butter

cup grated cheddar cheese

salt and pepper to taste

4 Tbsp. sour cream

 

Wash the potatoes and poke several holes using a sharp knife.  Put the potatoes in the microwave on a plate and pre-cook on high for about 15 minutes.  When salmon is ready to go on the grill, cut potato open slightly and add the butter, salt and pepper and cheddar cheese.  Grill along with the salmon.  To finish the potato, add the sour cream.

 

Prepare either frozen or can peas to serve with the salmon and potato.

 

 

 

DAY 2:  BACON SPAGHETTI, TOSSED SALAD, GARLIC BREAD (1)

 BACON SPAGHETTI

1 lb bacon

1 lb spaghetti

3 cloves garlic, minced

5 Tbsp. olive oil

salt and pepper to taste

2 Tbsp. grated parmesan cheese

 

Cook bacon until crispy.  Drain well and crumble.  Prepare spaghetti according to manufacturer directions.  Process the garlic cloves through a garlic press and combine with olive oil.  Toss spaghetti, bacon, garlic/olive oil.  Season with salt and pepper to taste.  Sprinkle with Parmesan cheese.

 

GARLIC BREAD

You can either buy frozen garlic bread or a loaf of Italian bread and add butter and garlic salt and grated cheddar and broil until bubbling and toasty.

 

Serve with a tossed salad (either bag or make your own)

 

 

  

 DAY 3:  GRILLED FLANK STEAK, FRENCH FRIES, CORN ON THE COB (2)

GRILLED FLANK STEAK

medium onion, chopped

2 Tbsp. oil

1 Tbsp. red wine vinegar

tsp. minced garlic in water

1 tsp. salt

tsp. dried basil

tsp. pepper

tsp. rosemary, crushed

1 to 2 lb. flank or London broil steak

 

Combine all ingredients except the steak in a small bowl and mix thoroughly.  Place the steak in a large, gallon-size food storage bag, and add marinade.  Seal and refrigerate for about 4 hours, turning several times.

 

Prepare grill by spraying lightly with non-stick cooking spray.  Grill about 5 minutes per side, or until desired doneness, basting with marinade frequently.  Let stand 5 minutes then slice on the diagonal.  Serve immediately.

 

Prepare your favorite frozen French fries according to manufacturers directions.

 

CORN ON THE COB

4 pieces corn on the cob

3 Tbsp. butter

salt and pepper to taste

 

In a large saucepan, bring water to a boil.  Once boiling add corn and cook on high heat for 8 minutes.  Remove corn from pot and spread butter on each cob and add salt and pepper to taste.

 

 

 

DAY 4:  SESAME CHICKEN WITH VEGETABLES, WHITE RICE (2)

SESAME CHICKEN WITH VEGETABLES

1 lbs. boneless chicken breasts, cut into strips

2 Tbsp. oil

2 cup chopped fresh broccoli

1 red pepper, cut into strips (can use green too)

lb. fresh sliced mushrooms

1 small onion, cut into chunks

3 Tbsp. cornstarch

1 Tbsp. sugar

1 cup cold water

cup soy sauce

1 Tbsp. sesame seeds, toasted

 

Spread the sesame seeds on a piece of foil, place in oven and top brown or broil for about 3 minutes, until browned.  Be careful not to burn.  Remove, cool, and stir a few times. 

 

Combine the cornstarch and sugar, then add the water and soy sauce, stirring until smooth.

 

In a deep nonstick skillet or a wok, stir-fry the chicken pieces in the oil over medium-high heat for about 8 minutes.  Add the broccoli and pepper, and cook an additional 2-3 minutes.  Add the mushrooms and onion, cooking it all for an additional 3-4 minutes.  Add the cornstarch mix to the skillet, and stir until thickened, about 1 minute.

 

Sprinkle the sesame seeds on top of the chicken.  Serve immediately over Minute rice prepared according to manufacturer directions.

 

 

 

DAY 5:   FAST DEEP-DISH PIZZA (1)

FAST DEEP-DISH PIZZA

2 28 oz. cans plum tomatoes, drained

2 large garlic cloves, pressed

2 Tbsp. chopped fresh parsley

1 tsp. dried oregano, crumbled

1 tsp. dried basil crumbled

3 tsp. olive oil

cornmeal

1 lb frozen bread dough, thawed

1 pound shredded mozzarella (about 4 cups)

7 oz. thinly sliced pepperoni

cup grated parmesan

 

Preheat oven to 425 degrees.  Coarsely chop tomatoes.  Place in strainer and drain well.  Combine tomatoes with garlic, parsley, oregano and basil in bowl.  Brush 12 diameter deep-dish pizza pan with 1 tsp. oil.  Sprinkle pan with cornmeal.  Roll bread dough out to 13 round on lightly floured surface.  Transfer dough to pan, extending 1 up pan sides.  Spread  dough with 1 cup tomato mixture.  Sprinkle half of mozzarella over.  Top with half of pepperoni and remaining tomato mixture.  Sprinkle with remaining mozzarella.  Distribute remaining pepperoni atop mozzarella.  Sprinkle with parmesan.  Drizzle with remaining 2 tsp. olive oil.  Bake until cheese bubbles and begins to brown and crust is golden brown, about 40 minutes.

 

 

 

DAY 6: CROCK POT POT ROAST AND DINNER ROLLS (1)

 CROCK POT POT ROAST

1 pot roast

2 Tbsp. oil

salt and pepper to taste

cup beef bouillon

1 onion cut in chunks

4 carrots cut in chunks

4 potatoes cut in chunks

2 Tbsp. Worcestershire sauce

2 Tbsp. bbq sauce

 

Put all ingredients into the crock pot and turn on crock pot on medium heat.  Cook about 5 hours or until meat is done inside.  Serve with dinner rolls.

 

 

 

 DAY 7:  CHICKEN RICE BAKE (2)

CHICKEN RICE BAKE

1 cup long-grain rice, uncooked

1 cup sliced celery

1 (10oz) package frozen peas, about 1 cups

2 cups water

2 tsp salt

2 Tbsp. butter

1 to 1 cups cooked diced chicken

2 Tbsp. flour

1/8 tsp pepper

2/3 cup evaporated milk

1 cup shredded mild cheddar or American cheese

 

In a medium saucepan, combine rice, celery, water and 1 tsp. salt.  Heat to boiling.  Cover and simmer for about 8 minutes; add peas and cook an additional 8 to 10 minutes, or until rice is tender and water is absorbed.

 

Melt butter in a medium saucepan or skillet.  Saute chicken for about 1 minute; stir in flour, pepper, and remaining 1 tsp. salt.  Continue to cook, stirring constantly, just until bubbling.  Stir in milk and 1 1/3 cups water.  Continue cooking and stirring until sauce thickens and gently boils for about 1 minute.  Pour sauce over the chicken rice mixture; transfer to shallow buttered 2 quart baking dish.  Sprinkle with cheese; bake at 375 degrees for 20 minutes.

 

DESSERT

Patriotic Trifle

4 cups boiling water

1 6 oz package JELL-O brand gelatin any red flavor

1 6 oz package JELL-O brand berry blue flavor gelatin

2 cups cold water

1 (10.75) ounce loaf frozen pound cake, thawed and cut into cubes (4 cups) 

1 (8 oz) container Cool Whip whipped topping, thawed

2 cups sliced strawberries

 

Stir 2 cups of the boiling water into each flavor of the gelatin in separate bowls at least 2 minutes until completely dissolved.  Stir one cup cold water in each bowl.  Pour into separate 13x9" pans and refrigerate for 3 hours.  Cut each pan into half inch cubes.

 

Place red gelatin cubes in 3-1/2-quart bowl or trifle bowl. Layer with cake cubes, 1/2 of the whipped topping and strawberries. Cover with blue gelatin cubes. Garnish with remaining whipped topping. Refrigerate at least 1 hour or until ready to serve. Store leftover dessert in refrigerator. 

 

MEAT 

1 1/2 lbs. salmon fillet

1 lb bacon

1 to 2 lb. flank or London broil steak

1 lbs. boneless chicken breasts, cut into strips

7 oz. thinly sliced pepperoni

1 pot roast

1 to 1 cups cooked diced chicken

 

 

DAIRY

2 Tbsp. butter

cup grated cheddar cheese

4 Tbsp. sour cream

2 Tbsp. grated parmesan cheese

3 Tbsp. butter

1 pound shredded mozzarella (about 4 cups)

cup grated parmesan

2 Tbsp. butter

1 cup shredded mild cheddar or American cheese

1 (8 oz) container Cool Whip whipped topping, thawed

 

RICE/NOODLES/POTATOES

1 lb spaghetti

Minute Rice

Frozen French fries

1 cup long-grain rice, uncooked

 

 

FRESH VEGETABLES

1 lemon

4 baking potatoes

3 cloves garlic, minced

lettuce for salad (or buy a bag already made)

medium onion, chopped

4 pieces corn on the cob

2 cup chopped fresh broccoli

1 red pepper, cut into strips (can use green too)

lb. fresh sliced mushrooms

1 small onion, cut into chunks

2 large garlic cloves, pressed

2 Tbsp. chopped fresh parsley

1 onion cut in chunks

4 carrots cut in chunks

4 potatoes cut in chunks

1 cup sliced celery

2 cups sliced strawberries 

 

 

OTHER

3 Tbsp. Mayonnaise

frozen or can peas

Italian bread or pre-made garlic bread (fresh or frozen)

2 28 oz. cans plum tomatoes, drained

1 lb frozen bread dough, thawed

1 (10oz) package frozen peas, about 1 cups

2/3 cup evaporated milk

dinner rolls

1 6 oz package JELL-O brand gelatin any red flavor

1 6 oz package JELL-O brand berry blue flavor gelatin

1 (10.75) ounce loaf frozen pound cake, thawed and cut into cubes (4 cups) 

 

SPICES & BAKING SUPPLIES YOU NEED BUT MAY ALREADY HAVE

salt and pepper

Dried parsley flakes

5 Tbsp. olive oil

2 Tbsp. oil

1 Tbsp. red wine vinegar

tsp. minced garlic in water

1 tsp. salt

tsp. dried basil

tsp. pepper

tsp. rosemary, crushed

2 Tbsp. oil

3 Tbsp. cornstarch

1 Tbsp. sugar

1 cup cold water

cup soy sauce

1 Tbsp. sesame seeds, toasted

1 tsp. dried oregano, crumbled

1 tsp. dried basil crumbled

3 tsp. olive oil

cornmeal

2 Tbsp. oil

salt and pepper to taste

cup beef bouillon

2 Tbsp. Worcestershire sauce

2 Tbsp. bbq sauce

2 Tbsp. flour

1/8 tsp pepper

 

 

 

Recipe Difficulty

Easy                                (1)  

A little more difficult      (2)  

Hard                                (3)    

 

 

Always remember to check your pantry, fridge, and freezer before you go to the store.  You may already have many of the needed groceries.