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Meals Made Easy
Menu July 2nd - July 8th
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DAY 1:  PASTA PRIMAVERA (2)

PASTA PRIMAVERA

1 lb. ziti pasta

1 lb. bag frozen broccoli and cauliflower

2 Tbsp. butter

½ tsp. minced garlic

3 Tbsp. flour

2 2/3 cup milk

4 Tbsp. cream cheese

1 ½ cup fresh-grated parmesan cheese

2 Tbsp. dried basil

 

Pour the ziti into a large pot of boiling water.  Cook for 4 minutes, stirring occasionally.  Add the frozen vegetables, and cook an additional 4 to 8 minutes (until veggies are crisp-tender).  Drain well and keep warm.  Melt the butter in a medium saucepan over medium heat.  Add the minced garlic and sauté for about a minute.  Stir in the flour.  Gradually add the milk, stirring constantly, until thick and bubbly (about 5 minutes).  Add the cream cheese and parmesan cheese, and stir constantly until melted.  Pour the warm pasta and vegetables back into the pot.  Pour the cheese mixture over the top, sprinkle with basil, and toss to combine.  Serve immediately.

 

 

DAY 2:  CHICKEN BACON CHEDDAR MELTS WITH FRIES AND SALAD (2)

CHICKEN BACON CHEDDAR MELTS

4 boneless chicken breasts, skin removed

2 tsp. butter or margarine

2 tsp. olive oil

1 small onion, sliced

4 slices toasted bread

4 tsp. steak sauce

1 cup shredded cheddar cheese

8 slices cooked bacon

 

Place chicken breast halves between pieces of waxed paper and pound to about ¼ thickness.  In a large skillet, cook sliced onion in butter and olive oil until softened.  Remove onion from skillet.  Add chicken to skillet; cook for about 7 to 9 minutes on each side, or until browned and no longer pink.  Place toasted bread slices on a large baking sheet; spread each slice with 1 tsp. steak sauce.  Top each slice of bread with a cooked chicken breast , two slices of cooked bacon, onion slices, and shredded cheese.  Broil 4 to 6 inches from heat for 1 or 2 minutes, or until cheese is melted.

 

FROZEN FRENCH FRIES

Cook the fries according to manufacturer directions

 

Serve this dinner with a bag of tossed salad or buy some lettuce and make your own.

 

DAY 3:  ROUND STEAK, SWEDISH STYLE WITH WHITE RICE AND CRINKLE-CUT CARROTS (2)

ROUND STEAK, SWEDISH STYLE

2-2 ½ pounds round steak

1 tsp. dill weed

1 medium sized onion, thinly sliced

1 beef bouillon cube

½ cup water

1 cup sour cream

¼ cup flour

¼ cup water

 

Trim all fat from steak.  Cut into chunks.  Sprinkle with salt and pepper, and place in a crockpot.  In a small bowl, mix the dill, onion, bouillon cube, which has been crumbled, and ½ cup of water.  Pour over meat.  Cover and cook on low for 6 to 8 hours.  Remove meat from crockpot.  Dissolve the remaining flour in the remaining water.  Turn control to high, and add flour mixture.  Cook 10 minutes until slightly thickened.  Stir in the sour cream.  Add the meat chunks and heat thoroughly, about 6 minutes.  Serve immediately.

 

Serve this dinner with Minute rice and frozen crinkle-cut carrots cooked according to manufacturer directions.

 

 

 

DAY 4:  SEA SCALLOPS WITH RED PEPPER SAUCE  AND PEAS (1)

SEA SCALLOPS WITH RED PEPPER SAUCE

1 1 ½ pounds sea scallops (thawed if frozen)

2 whole roasted red peppers, jarred

4 Tbsp. butter

1 tsp. minced garlic

2 cups sour cream

1 lb. fettucine noodles

salt and pepper

 

Boil the water and make the fettucine according to manufacturers directions.

 

Blot the peppers (if in pieces, guess how much 2 peppers would be) on paper towels.  Place them in a blender and puree.  Add the sour cream, and blend with the peppers.  This should make a nice salmon-colored sauce.  Melt the butter in a large non-stick skillet, making sure not to burn.  Add the garlic and scallops and sauté until the scallops are slightly browned and cooked through, about 8-10 minutes.  Add the pepper sauce to the skillet.  Stir everything together and heat through.  Season to taste with salt and pepper.  Toss with the cooked fettucine, and serve immediately.

 

Serve with peas cooked according to manufacturer directions.

 

 

DAY 5:  SUPER SHORT RIBS WITH MASHED POTATOES AND ASPARAGUS (3)

SUPER SHORT RIBS

1 tbsp. olive oil

4 ¼ pounds beef short ribs

2 onions, quartered

1 8 ¼ ounce can pineapple chunks with syrup

1 14 ½ ounce can beef broth

½ cup bottled chili sauce

¼ cup honey

3 Tbsp. Worcestershire sauce

4 garlic cloves, chopped

Chopped fresh parsley

 

Preheat oven to 350 degrees.  Heat oil in heavy large ovenproof pot over medium-high heat.  Add ribs and brown well, turning frequently, about 10 minutes.  Add onions, pineapple with syrup, broth, chili sauce, honey, Worcestershire sauce and garlic to ribs; stir to coat.  Cover pot and bake ribs 1 hour.  Uncover and bake until ribs are tender, about 1 hour.  Season to taste with salt and pepper.  Sprinkle with parsley.

 

ULTIMATE MASHED POTATOES

6-8 baking potatoes

2 Tbsp. butter

¼ cup of milk

4 Tbsp. ranch dressing

1 tsp. minced garlic

¼ cup parmesan cheese

salt and pepper to taste

1 green onion (optional)

 

In a medium saucepan over high heat bring water to a boil.  Peel and cube the potatoes.  Once water is boiling put cubed potatoes in for about 20-25 minutes or until fork tender.  Drain water.  Add in all other ingredients and mash.

 

ASPARAGUS

8 pieces of asparagus

1 Tbsp. butter

salt and pepper to taste

 

Wash asparagus and place in a microwave-safe dish.  Add butter and salt and pepper and microwave on high about 3-3 ½ minutes.

 

 

DAY 6:  TANGY CHICKEN WITH LONG GRAIN AND WILD RICE WITH TOMATOES (2)

TANGY CHICKEN

1 ½ lbs. frozen chicken breasts, thawed

½ envelope dry onion soup mix

½ cup Russian salad dressing

½ of a 12 oz. jar of apricot jam

 

Preheat oven to 350 degrees.

 

Combine ingredients, mixing thoroughly.  Rinse the chicken, pat dry, and cut into chunks.  Place chicken chunks in a flat casserole dish, and spoon mixture over top, making sure to cover all pieces equally.  Bake, uncovered, for 45 minutes.  Check periodically to make sure sauce isnt burning.  Baste several times during baking.

 

Serve this chicken dinner with a box of long grain and wild rice cooked to manufacturer directions and add some fresh tomato slices with feta cheese and Worcestershire for a veggie.

 

 

DAY 7:  BEEF AND PEPPERONI LASAGNA WITH TOSSED SALAD AND GARLIC BREAD (2)

BEEF AND PEPPERONI LASAGNA

1 lb. ground beef

1 small onion, chopped

1 can (28.5 oz) Hunts spaghetti sauce

1 can (8 oz) tomato sauce

1 Tbsp. dried parsley

1 tsp. Italian seasonings

1 tsp. salt

½ tsp. minced garlic

2 eggs

1 ½ cup small-curd cottage cheese

½ cup sour cream

lasagna noodles, uncooked

1 pkg. sliced pepperoni

2 cup grated provolone cheese

½ cup fresh-grated parmesan cheese

 

Preheat oven to 350 degrees.  In a nonstick skillet, fry ground beef and onion until beef is no longer pink.  Drain.  Add the spaghetti sauce, tomato sauce, parsley, Italian seasoning, salt, and minced garlic.  Reduce heat, and simmer uncovered for about 20 minutes.  In a medium-size bowl, combine eggs, cottage cheese, and sour cream.  Mix well.  Lightly spray a 9x13x2 inch pan with nonstick cooking spray.  Spread a thin layer (about ¾ cup) of meat sauce over the bottom of the pan.  Place 4 noodles (uncooked) over the meat sauce; you will use one sideways (broken) on the short end of the pan.  Top the noodles with all of the cottage cheese mixture.  Place sliced pepperoni, side by side, over the entire cheese surface.  Top with 4 more uncooked noodles.  Spread the remaining sauce over the entire surface.  Sprinkle the provolone and parmesan cheeses over the meat sauce.

 

Cover with a double-thick piece of aluminum foil, place on a cookie sheet,and place in the oven.  Bake for 1 hour.  Remove from oven, and let sit for 10 minutes before taking off foil.  Serve immediately.  Dont be tempted to take a peek while baking it needs to be sealed to cook the noodles completely!

 

Serve with garlic bread and a tossed salad

 

 

DESSERT

 

BROWNIE KISS CUPCAKES

1/3 cup butter or margarine, softened
1 cup sugar
2 eggs
1 teaspoon vanilla
3/4 cup all-purpose flour
1/2 cup baking cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
9 milk chocolate kisses

 

Preheat oven to 350 degrees.

Cream together the butter and sugar. Add the eggs and vanilla, mixing well. Combine flour, cocoa, baking powder and salt; add to the creamed mixture and mix well. Fill paper- or foil-lined muffin cups two-thirds full. Place a chocolate kiss, tip end down in the center of each cupcake. Bake for 20 to 25 minutes or until the top of the brownie springs back when lightly touched.  Yield:  9 cupcakes.

 

MEAT

1 1 ½ pounds sea scallops (thawed if frozen)

4 boneless chicken breasts, skin removed

8 slices cooked bacon

2-2 ½ pounds round steak

4 ¼ pounds beef short ribs

1 ½ lbs. frozen chicken breasts, thawed

1 lb. ground beef

 

 

 

DAIRY

2 Tbsp. butter

2 2/3 cup milk

4 Tbsp. cream cheese

1 ½ cup fresh-grated parmesan cheese

2 tsp. butter or margarine

1 cup shredded cheddar cheese

1 cup sour cream

4 Tbsp. butter

2 cups sour cream

2 Tbsp. butter

¼ cup of milk

¼ cup parmesan cheese

1 Tbsp. butter

feta cheese

2 eggs

1 ½ cup small-curd cottage cheese

½ cup sour cream

2 cup grated provolone cheese

½ cup fresh-grated parmesan cheese

1/3 cup butter or margarine, softened 

2 eggs

 

RICE/NOODLES/POTATOES

1 lb. ziti pasta

frozen French fries

Minute Rice

1 lb. fettucine noodles

6-8 baking potatoes

1 box long grain and wild rice

lasagna noodles, uncooked

 

 

FRESH VEGETABLES AND FRUITS

1 small onion, sliced

bag of tossed salad or lettuce and veggies to make your own

1 medium sized onion, thinly sliced

2 onions, quartered

4 garlic cloves, chopped

Chopped fresh parsley

1 green onion (optional)

8 pieces of asparagus

2 tomatoes

1 small onion, chopped

bag or tossed salad or lettuce and veggies to make your own

 

 

OTHER

2 whole roasted red peppers, jarred

1 lb. bag frozen broccoli and cauliflower

4 slices toasted bread

4 tsp. steak sauce

1 bag frozen crinkle-cut carrots

can or frozen peas

1 8 ¼ ounce can pineapple chunks with syrup

1 14 ½ ounce can beef broth

4 Tbsp. ranch dressing

½ envelope dry onion soup mix

½ cup Russian salad dressing

½ of a 12 oz. jar of apricot jam

1 can (28.5 oz) Hunts spaghetti sauce

1 can (8 oz) tomato sauce

1 pkg. sliced pepperoni

Italian bread (to make your own garlic bread) or pre-made garlic bread

9 milk chocolate kisses 

 

BAKING SUPPLIES THAT YOU NEED BUT MAY ALREADY HAVE

½ tsp. minced garlic

3 Tbsp. flour

2 Tbsp. dried basil

2 tsp. olive oil

1 tsp. dill weed

1 beef bouillon cube

¼ cup flour

1 tsp. minced garlic

1 tbsp. olive oil

½ cup bottled chili sauce

¼ cup honey

3 Tbsp. Worcestershire sauce

1 tsp. minced garlic

1 Tbsp. dried parsley

1 tsp. Italian seasonings

½ tsp. minced garlic

1 cup sugar 

1 teaspoon vanilla
3/4 cup all-purpose flour
1/2 cup baking cocoa
1/4 teaspoon baking powder

 

Remember to always check your fridge, pantry and freezer before going to the store.  There may be items you already have and dont need.

 

Recipe Difficulty

 

Easy                        (1)

Medium                 (2)

Hard                       (3)