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Menu week 1
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        DAY 1:  CRUNCHY RANCH CHICKEN, FRENCH FRIES, SWEET AND SOUR COLE SLAW  (1)

CRUNCHY RANCH CHICKEN

1 lbs. boneless chicken breasts

cup crushed Corn Flakes

cup fresh-grated Parmasean cheese

1 envelope Ranch salad dressing mix

1/3 cup butter, melted in a bowl

 

Preheat oven to 350 degrees.

 

In a shallow bowl, mix together the corn flake crumbs, parmasean, and salad dressing mix.  Dip the chicken pieces in butter and quickly press into the corn flake mixture to coat both sides.

Place on a greased cookie sheet, and bake for 45 minutes.  Make you favorite frozen French fries according to manufacturer directions as a great compliment to this dinner.

 

SWEET AND SOUR COLE SLAW

1 lb. bag pre-shredded cole slaw

2 Tbsp. finely chopped onion

cup of oil

3 Tbsp. white vinegar

cup sugar

flavor packet from Ramen chicken noodle soup

dry-roasted sunflower kernels

salt and pepper to taste

 

Mix oil, vinegar, sugar, and flavor packet in a small bowl.  Stir well. (Sugar will not completely dissolve).  Place cole slaw and onion in a large bowl, and pour dressing mix over the top.  Stir well to coat.  Refrigerate for at least 2 hours.  Stir again.  Just before serving, add as much sunflower seeds as desired.  Mix them in thoroughly.  Add salt and pepper.

 

 

 

 

        DAY 2:  BAKED ZITI, TOSSED SALAD, FRESH ITALIAN BREAD  (1)

BAKED ZITI

8 ounces ziti, uncooked

1/2 lb. extra lean ground beef

2 medium onions, chopped

3 cups spaghetti sauce

2 cups cottage cheese

2 Tbsp. grated parmasean cheese

1 egg, lightly beaten

1 tsp dried parsley

tsp garlic powder

 

Preheat oven to 350 degrees.  Spray a 2-quart or 2-liter baking dish with nonstick cooking spray.  Cook ziti according to package directions.  Drain, and rinse with cool water.  Set aside.  Meanwhile, crumble meat in a large skillet coated with nonstick cooking spray.  Add onions.  Saute until meat is cooked.  Add spaghetti sauce.  In a large bowl, combine cottage cheese, parmesan cheese, egg, parsley, and garlic powder.  Mix thoroughly.  Add cooked ziti and mix well.  Spread about 1/3 of the meat, onion, and spaghetti sauce mixture in the bottom of the prepared pan.  Spoon ziti and cheese mixture into the pan.

 

 Pour the remaining spaghetti sauce mixture into the pan.  Cover with aluminum foil and bake for about 30 minutes.  Serve with Italian bread.

 

Tip:  If you do not want to make your own tossed salad, be sure to pick up a bag of salad in the vegetable section of your grocery store.

 

 

 

         DAY 3:  BARBECUE PORK SKILLET, WHITE RICE, PEAS (1)

BARBECUE PORK SKILLET

4 pork chops, inch thick

1 tsp vegetable oil

cup Italian dressing

cup barbecue sauce

 

Heat oil in large skillet over medium-high heat and brown chops about 1 minute on each side.  Add remaining ingredients to pan, stirring to blend.  Cover and simmer for 5-8 minutes or until chops are not pink inside.  Serve with Minute rice (cooked to manufacturer directions) and a can of peas (about 3 minutes in the microwave).

 

 

 

        DAY 4:  BAKED CHICKEN FINGERS WITH HONEY MUSTARD SAUCE, PARSLEY BUTTERED NOODLES, ASPARAGUS SPEARS (2)

BAKED CHICKEN FINGERS WITH HONEY MUSTARD SAUCE

2 Tbsp. vegetable oil

cup buttermilk

12-16 boneless chicken breast filets

1 cup breadcrumbs

salt and freshly cracked black pepper to taste

tsp. sugar

1 tsp. sugar

1 tsp. ground chili powder

tsp. ground cumin

 

For the sauce combine:

1/3 cup Dijon mustard

cup honey, or to taste

 

Preheat the oven to 400 degrees.  Brush a non-stick or parchment-lined baking tray with the oil and set aside.  Place the buttermilk in bowl.  Add the chicken and toss to coat.  Combine the breadcrumbs, salt, pepper, sugar, chili powder and cumin on a wide, sided plate.  Coat the chicken in this mixture, gently pressing it on.  Place the chicken on the baking tray.  Bake 10 minutes, then turn over and bake 5 minutes more.  Serve the chicken with the honey mustard sauce alongside for dipping.

 

PARSLEY-BUTTERED NOODLES

1 lb. box favorite pasta

stick butter or margarine

1 Tbsp. dried parsley

 

In a large pot, boil the pasta according to manufacturers directions.  Drain.  Return the pasta to the pot, and add the butter or margarine.  Stir to melt the butter and coat all pasta.  (Add more butter, if desired).  Add the parsley, and stir to combine.  Serve immediately.

 

For the asparagus, wash and place in microwave safe dish with enough water to cover bottom of dish and add Tbsp. butter and salt and pepper to taste.  Microwave for about 3 minutes.                                     

 

 

 

        DAY 5:   STEAK HOUSE WRAP (1)

STEAK HOUSE WRAP

1 cup sweet and tangy steak sauce

cup chopped onion

2 cloves garlic minced

2 tsp hot pepper sauce

1 (1 pound) beef round steak, inch thick

6 cups green, red and/or yellow bell pepper strips, cooked

8 flour tortillas

 

Mix steak sauce, onion, garlic and hot pepper sauce (use less hot pepper sauce so the kids will like it); reserve cup.  Place steak on hot grill or on rack or broiler pan.  Grill 5 to 7 minutes on each side or until cooked through, turning and brushing occasionally with remaining steak sauce mixture.  Cut steak across the grain into thin strips.  Mix with peppers and reserved steak sauce mixture.  Place about 1 cup steak mixture on each tortilla; roll up.

 

Tip:  We didnt list a side dish with this recipe, because it has it all meat, veggies, and starch all in one easy dinner.

 

 

 

        DAY 6:  GOLDEN FISH STICKS, FRIES, TOSSED SALAD (2)

GOLDEN FISH STICKS

2 Tbsp regular or low-fat mayonnaise

1 Tbsp. sweet pickle relish

3 teaspoons fresh lemon juice

 

2 cups cornflakes

2 teaspoons grated lemon peel

2 Tbsp. (1/4 stick) butter, melted

pound white fish fillets (such as orange roughy), cut crosswise into inch wide strips

 

Position rack in top third of oven and preheat to 500 degrees.  Mix mayonnaise, relish and 1 teaspoons lemon juice in small bowl.  Season sauce to taste with salt and pepper.  Grind cornflakes in processor until coarse crumbs form.  Transfer to bowl; mix in lemon peel.  Mix butter and 1 tsp. lemon juice in small bowl.  Season fish with salt and pepper.  Brush with lemon butter, then dip into cornflake mixture, coating completely.  Arrange fish on baking sheet.  Sprinkle with any remaining cornflake mixture.  Bake ish until cooked through, about 10 minutes.  Serve with sauce.

 

Prepare frozen French fries according to package directions and serve with a tossed salad.

 

 

 

        DAY 7:  CROCKPOT RIBS, WHITE RICE, AND FRESH BROCCOLI  (1)

CROCKPOT RIBS

Full slab baby back ribs

1 Tbsp. lemon juice

1 Tbsp. Dijon mustard

1 tsp. dried parsley flakes

cup ketchup

1 Tbsp. honey

salt and pepper to taste

 

Turn crockpot on medium heat (if you can check on the ribs during the day and turn down if necessary) or on low-medium heat (if you are gone all day)  and place ribs and all ingredients in the crockpot.  Cook until ribs are no longer pink.  Serve these over white minute rice cooked to manufacturer directions and fresh broccoli.  To cook the broccoli cut stems off, wash, and place in bowl.  Add butter and salt and pepper and microwave for about 3 minutes.

 

DESSERT

EXTREME HOT FUDGE SUNDAE

2 scoops favorite vanilla ice cream

2 Tbsp. hot fudge topping

Whipped cream for topping

1 Tsp. favorite chopped nuts

1 Marashino cherry

 

Scoop ice cream into your favorite dessert bowl or glass.  Heat hot fudge according to directions and our over ice cream.  Add some whipped cream on top and top with nuts and a cherry.  Great summer dessert!

 

 

 

GROCERY LIST

 

 

MEAT                                                                                   

          1 lbs. boneless chicken breasts

          lb extra lean ground beef

          4 pork chops

          12-16 boneless chicken breast filets

          1 beef round steak

          pound white fish fillets

          full slab baby back ribs

 

 

DAIRY

          cup fresh grated parmesan cheese

          2 cups cottage cheese

          1 egg, lightly beaten

          cup buttermilk

          Butter

          regular or low-fat mayonnaise

          vanilla ice cream

          whipped cream

 

RICE/NOODLES/POTATOES

          1 box ziti

          white rice

          Box of favorite pasta

          Frozen French fries

 

FRESH VEGETABLES

          1 lb bag pre-shredded cole slaw

          2 Tbsp. finely chopped onion

          2 medium onions, chopped

          cup chopped onion

          2 cloves minced garlic

          4 green, red or yellow peppers

 

 

OTHER

          cup crushed Corn Flakes

          1 envelope Ranch salad dressing mix

          flavor packet from Ramen chicken noodle soup

          dry roasted sunflower kernels

          3 cups spaghetti sauce

          Italian dressing

          cup barbecue sauce

          1 can of peas

          1 cup breadcrumbs

          Sweet and tangy steak sauce

          2 tsp hot pepper sauce

          flour tortillas

      sweet pickle relish

     fresh lemon juice

          Dijon mustard

     Ketchup

     Tbsp. honey

          Marishino cherries

          Cashews, peanuts, or your favorite

          Hot fudge topping

 

SPICES

          3 Tbsp. white vinegar

          1 tsp dried parsley

          tsp garlic powder

          vegetable oil

          sugar

          ground chili powder

          ground cumin

 

 

 

 

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.