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        DAY 1:  EASY SPAGHETTI WITH MEAT SAUCE, TOSSED SALAD, FRENCH BREAD (1)  

 

EASY SPAGHETTI WITH MEAT SAUCE

1 lb. ground beef

tsp minced garlic

1 can (26.5) oz.) Hunts spaghetti sauce

1 can (15 oz) tomato sauce

1 can (14.5 oz.) diced tomatoes, drained

c. chopped green pepper

c. chopped white onion

1 Tbsp. dried parsley

2 tsp. brown sugar, packed

salt and pepper to taste

1 boxes spaghetti noodles (1 lb. each)

 

Preheat oven to 200 degrees.

 

Fry the beef with the garlic about 8 minutes, or until no longer pink.  Drain.

 If you did not use an oven-ready pot, transfer the meet to a pot that is, or a casserole dish, and add all other ingredients.  Stir to combine.  Place in oven, and cook as long as you want, but at least 2 hours.  Stir occasionally.

 

Serve with 1 lbs. of spaghetti noodles, cooked according to manufacturers directions.  Add a tossed salad and some fresh French bread to this great dinner.

 

        DAY 2:  OVEN FRIED PARMESAN GARLIC CHICKEN, CREAMY WHITE RICE, BROCOLLI FLORETS (2)

OVEN FRIED PARMESAN GARLIC CHICKEN

cup margarine or butter

2 cloves minced garlic

8 boneless chicken breast halves

1/4 cup grated parmesan cheese

1 cup fine dry bread crumbs

cup chopped fresh parsley or 2 tbsp. dried parsley flakes

1 tsp salt

tsp ground black pepper

 

In a saucepan over low heat, melt butter with minced garlic.  Make a crumb mixture with bread crumbs, parmesan cheese, parsley, salt, and pepper.  Dip chicken pieces in butter; roll in crumb mixture.  Place in a 9x13 inch baking dish and bake at 350 degrees for 50 to 60 minutes.

 

CREAMY WHITE RICE

1 can broccoli and cheese soup

1 cans (using soup can) of Minute rice

1 can (using soup can) of milk

salt and pepper to taste

 

In a saucepan over medium heat, combine soup and milk and stir until boiling.  Using the soup can, add 1 cans of Minute rice, salt and pepper to taste and take the saucepan off the burner.  Let stand covered for about 5-7 minutes.  Serve.

 

BROCOLLI FLORETS

2-3 cups fresh broccoli

1 Tbsp. butter

salt and pepper to taste

 

wash and cut broccoli so you only have the tops.  Put in a microwave safe bowl and add the butter and salt and pepper.  Microwave on high about 3 minutes.

 

 

 

        DAY 3:  EASY GRILLED SHRIMP, BBQ POTATOES, ASPARAGUS (1)  

EASY GRILLED SHRIMP

1 pounds cooked large shrimp, deveined, with tails on

tsp. minced garlic in water

1 tsp. coarse (kosher or sea) salt

tsp. cayenne pepper

1 tsp. paprika

2 Tbsp. olive oil

2 tsp. lemon juice

 

Prepare the grill by spraying with a light coating of cooking spray. 

In a medium bowl, combine all ingredients except the shrimp.  Stir thoroughly to make a thin paste.  Spray skewers with a light coating of non-stick cooking spray.  Skewer the shrimp.  Using a basting brush, brush the paste on the shrimp, covering thoroughly.  Grill for 2 minutes, brush more of the paste on the shrimp, turn, and grill an additional 2 minutes.  Serve immediately.

 

BBQ POTATOES

6 small new potatoes (white)

1 Tbsp. butter

cup olive oil

cup parmesan cheese

1 Tbsp. parsley flakes

tsp. minced garlic

salt and pepper to taste

 

Wash and cut potatoes into small chunks.  Place on a microwave safe dish and add butter and salt and pepper.  Microwave on high heat to pre-cook for about 10 minutes.  Spray aluminum foil with cooking spray.  Put pre-cooked potatoes in a storage bag and add parmesan cheese, parsley, garlic and olive oil.  Shake and put on aluminum foil.  Wrap the foil so potatoes are covered.  Place on grill on high heat.  Check after 10 minutes.  When you see the potatoes starting to brown, start the shrimp.

 

ASPARAGUS

8 pieces of asparagus

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 minutes.

 

 

 

        DAY 4:  BOWTIE SAUSAGE SOUP (2)

BOWTIE SAUSAGE SOUP

1 lb. Italian pork sausage

1 medium onion, chopped

1 clove garlic, minced

6 cups chicken broth

2 to 3 cups bowtie pasta

1 15-oz can tomato sauce

1 Tbsp. Worcestershire sauce

1 tsp. dried basil, crushed

1 tsp. dried thyme, crushed

 

Combine sausage, onion, and garlic in a heavy, large covered pot:  cook until sausage is brown, breaking up sausage with wooden spoon.  Drain off fat.  Stir in chicken broth, uncooked pasta, tomato sauce, Worcestershire sauce, basil and thyme.  Bring to a boil; reduce heat.  Simmer, uncovered, about 20 minutes or until pasta is tender, stirring occasionally.

 

Serve with your favorite bread.

 

 

         DAY 5:  PEPPER STEAK & FRENCH FRIES  (1)

PEPPER STEAK

 

2 Tbsp. olive oil

1 medium onion, chopped

2 large bell peppers, sliced into thin strips

2 cloves garlic, minced

1/3 cup soy sauce

1/3 cup honey

1/3 cup red wine vinegar

1 pounds flank steak, cut into thin strips

 

Heat olive oil in a skillet over medium heat.  Cook onion, bell peppers, and garlic in oil until tender-crisp, stirring frequently.  Set aside.  Heat a large skillet over medium-high heat.  Pour soy sauce, honey, and red wine vinegar in pan, then add beef.  Cook beef, stirring frequently, until done, about 10 to 15 minutes.  Stir in cooked vegetables, and cook another 10 to 15 minutes.

 

Serve with your favorite frozen fries cooked according to manufacturers directions.

 

 

 

        DAY 6:  CHICKEN AND STUFFING  & TOSSED SALAD (1)

CHICKEN AND STUFFING

4 chicken breasts, boned and skinned

4 slices swiss cheese

1 can Cream of chicken soup

1 can Cream of mushroom soup

1 cup chicken broth

cup milk

2 cups Pepperidge Farm Herb Stuffing Mix

cup melted butter

salt and pepper to taste

 

Season chicken breasts with salt and pepper and place chicken breasts in crock pot.  Pour chicken broth over chicken breasts.  Put one slice of swiss cheese on each breast.  Combine both cans of soup and milk.  Cover chicken breasts with soup mixture.  Sprinkle stuffing mix over all.  Drizzle melted butter on top.  Cook on low for 6-8 hours.

 

Serve with a tossed salad.

 

        DAY 7:  TUNA NOODLE CASSEROLE, PEAS (1)

TUNA NOODLE CASSEROLE

8 oz. medium egg noodles, cooked

2-6 oz cans of white tuna, drained

1-10 oz can cream of mushroom soup

cup milk or cream

4-6 oz Velveeta cheese, cubed (no substitute)

crushed potato chips, or saltines or Ritz crackers

 

Preheat over to 350 degrees.  Spray a 1.5 qt. baking pan with cooking spray.  Combine soup and milk/cream in a sauce pan.  Mix well, add Velveeta.  Heat until cheese is melted.  Add cooked noodles and tuna.  Spoon into prepared baking dish.  Sprinkle with crushed potato chips (preferred) or whichever other topping desired.  Bake until bubbly and brown, about 20-30 minutes.

 

DESSERT

ALL AMERICAN PEANUT BUTTER PIE

1 Graham cracker crust

1 cup of peanut butter

1 cup powdered sugar

tsp vanilla

1 8 oz package cream cheese softened

1 8 oz container whipped topping, thawed

chocolate syrup

In a large bowl, combine peanut butter, sugar, vanilla, and cream cheese. Mix thoroughly. Add the whipped topping, and mix this in thoroughly as well. 
Pour into the pie crust and freeze for at least 4 hours. Before serving, drizzle chocolate syrup over each individual piece.

Serve immediately, and refrigerate any leftovers, if there are any
!

  

MEAT                                                                                   

 1 lb. ground beef

8 boneless chicken breast halves

1 pounds cooked large shrimp, deveined, with tails on

1 lb. Italian pork sausage

1 pounds flank steak, cut into thin strips

4 chicken breasts, boned and skinned

2-6 oz cans of white tuna, drained

 

 

 

 

DAIRY

cup margarine or butter

1/4 cup grated parmesan cheese

1 can (using soup can) of milk

cup parmesan cheese

4 slices swiss cheese

cup milk

cup melted butter

cup milk or cream

4-6 oz Velveeta cheese, cubed (no substitute)

1 8 oz package cream cheese softened

1 8 oz container whipped topping, thawed

 

 

RICE/NOODLES/POTATOES

1 boxes spaghetti noodles (1 lb. each)

1 cans (using soup can) of Minute rice

6 small new potatoes (white)

2 to 3 cups bowtie pasta

frozen fries

8 oz. medium egg noodles, cooked

2 cups Pepperidge Farm Herb Stuffing Mix

 

 

 

FRESH VEGETABLES

tsp minced garlic

c. chopped green pepper

c. chopped white onion

Bag of Tossed salad

2 cloves minced garlic

2-3 cups fresh broccoli

tsp. minced garlic

1 medium onion, chopped

1 clove garlic, minced

8 pieces of asparagus

1 medium onion, chopped

2 large bell peppers, sliced into thin strips

2 cloves garlic, minced

tossed salad

 

 

OTHER

1 can (26.5) oz.) Hunts spaghetti sauce

1 can (15 oz) tomato sauce

1 can (14.5 oz.) diced tomatoes, drained

French bread

1 cup fine dry bread crumbs

1 can broccoli and cheese soup

1 15-oz can tomato sauce

1 Tbsp. Worcestershire sauce

Favorite bread

1 can Cream of chicken soup

1 can Cream of mushroom soup

1 cup chicken broth

1-10 oz can cream of mushroom soup

crushed potato chips, or saltines or Ritz crackers

1 Graham cracker crust

1 cup of peanut butter

6 cups chicken broth

chocolate syrup

1 can of peas

salad dressing 

 

SPICES & BAKING SUPPLIES YOU NEED BUT MAY ALREADY HAVE

2 tsp. brown sugar, packed

cup chopped fresh parsley or 2 tbsp. dried parsley flakes

1 tsp. coarse (kosher or sea) salt

tsp. cayenne pepper

1 tsp. paprika

2 Tbsp. olive oil

2 tsp. lemon juice

cup olive oil

1 tsp. dried basil, crushed

1 tsp. dried thyme, crushed

2 Tbsp. olive oil

1/3 cup soy sauce

1/3 cup honey

1/3 cup red wine vinegar

1 cup powdered sugar

tsp vanilla

 

 

  

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.