Menu Plan #1

Menu:

One Skillet Spaghetti
Teriyaki Turkey Burgers with Potato Wedges
Rush Hour Chicken Fajitas
Microwave Bacon Potato Soup
Tuna Pizza

Grocery List (don’t forget – the higher quality the ingredients, the more likely your dishes will taste great!)

 

Produce

Romaine Lettuce bunch

Apples

2-3 Roma Tomatoes

Celery

1 bunch Green Onion

3-5# Baking Potatoes (Russet or Idaho)

1 Green Bell Pepper

1 Red Bell Pepper

Yellow onions

Fresh garlic

 

Meat

1# ground turkey

1.5# boneless chicken breasts

1# bacon

 

Pantry

1# spaghetti

14.5 oz low sodium chicken broth

24 oz. jar spaghetti sauce

10oz -12oz high quality pizza pre-baked pizza crust

12 oz canned tuna in water (3 – 4 oz. cans)

Favorite salsa

Mayonnaise

8 oz. can sliced pineapple

Green Beans

Teriyaki sauce (your favorite or Honey Teriyaki from Pampered Chef)

Plain bread crumbs

12 (6-7inch) fajita-size tortilla shells

Fajita seasoning (Cassie’s Fiesta seasoning or Pampered Chef Southwest/TexMex/Chipotle seasonings work great!)

Cornbread mix (or make your own!) or other favorite muffin mix

Bread

Buns

  

Dairy

Milk (2.5 cups)

5 oz. parmesan cheese wedge

8 oz. cheddar cheese block

Sour cream

 

Frozen

Meatballs

Corn

 

Check fridge and pantry for:

Eggs

Milk

Salt

Pepper

Flour

Onion salt

Garlic powder

 

Tips for easier weeknight prep! Do these items when you have extra time on Sunday or the night before you need the ingredients:

 

Scrub potatoes and allow to dry (great job for the kiddos!). Do not peel or cut potatoes until just ready to use.

Grate 8 oz. cheddar cheese using Microplane Adjustable Coarse Grater (#1129). Save at least a ½ cup for the pizza.

Grate 2 oz. parmesan cheese using Microplane Adjustable Fine Grater (#1105)

Wash and finely chop 2 celery stalks (potato soup). Chop more if you would like some for salads.

Mince ½ c. onion                                                                                                   

Slice bell peppers and 2 onions for chicken fajitas

Cook the entire pound of bacon. Eat some for Sunday morning breakfast, but be sure to save half of the cooked slices (4 for potato soup, and crumble the rest on green beans, salad, etc.)

 

Extra celery? Make ants on a log! Clean and thoroughly dry the celery. Spread with peanut butter and top with raisins.

 

Extra potatoes? Fry slices for an easy side or “bake” them in the microwave for a quick meal topped with steamed broccoli and cheese.

 

Prep is so much easier when you have at LEAST a good quality 5-7” knife, 12” non-stick skillet, and large nylon cutting board.

 

Recipes

 One Skillet Spaghetti (4 servings)

Ingredients:

1 (24 oz) jar spaghetti sauce

1 (14 oz) can chicken broth, low sodium
½ c. water
8 oz. spaghetti, broken in pieces
1 – 2 oz. parmesan cheese
Frozen meatballs (purchased or homemade)
Salad fixings (lettuce, celery, tomato – save 1 for the pizza!)
Garlic Bread (frozen or use sandwich bread, butter and garlic powder)

Directions:

Preheat oven according to package directions if making frozen garlic bread. Heat jar of sauce, chicken broth and water in large non-stick skillet or pot.  Add up to 20 meatballs.  Stir in the spaghetti. Bring to a boil, reduce heat and cover. Let simmer 15-20 minutes until the spaghetti and meatballs are cooked, stirring occasionally.  While spaghetti is simmering, grate the parmesan cheese using a microplane grater.  Stir in the parmesan cheese when spaghetti is done and serve. 

While spaghetti is simmering, chop salad greens and vegetables.

Bake garlic bread according to package directions, or toast appropriate number of bread slices.  Butter lightly and sprinkle with garlic powder.

Teriyaki Turkey Burgers and Potato Wedges (4 servings)

Ingredients:

1 egg
½ c. dry bread crumbs
3 green onions, chopped
4 Tablespoons teriyaki sauce, divided
¼ tsp. onion powder
1 pound ground turkey
1 can (8 oz) sliced pineapple, drained
4 hamburger buns
Canned green beans
3 medium baking potatoes (8-10 oz each) – Russet or Idaho
Seasoning salt
Cooking spray

Directions:

Preheat oven to 425. Scrub potatoes if necessary, but do not peel. Cut each potato lengthwise in half. Turn potatoes cut sides down and cut each half lengthwise into 4 wedges. Place potato wedges, skin sides down, in 13x9 shallow pan (I suggest the Large Stone Bar Pan). Spray potato wedges with cooking spray until lightly coated. Sprinkle with seasoning salt. Bake uncovered 25-30 minutes or until potatoes are tender when pierced with fork. Baking time will vary depending on the size and type of potato used.

While potatoes are baking, combine egg, bread crumbs, onions, 2 tablespoons teriyaki sauce and onion powder in large bowl.  Add turkey and mix well. Shape into 4 patties. If using outdoor grill, coat grill rack with cooking spray before starting the grill. Preheat grill. Grill patties over medium heat for 6-8 minutes on each side or until meat thermometer reads 165 degrees, brushing with remaining teriyaki sauce during the last 5 minutes. I recommend using the Executive Nonstick Square Grill Pan for indoor cooking on the stove top – less chance of charring and drying out the turkey.

Grill pineapple slices for 3-4 minutes on each side or until heated through. Serve burgers and pineapple on buns.

Heat canned green beans as directed and serve with burgers and potato wedges.

Tuna Pizza (8 slices)

Ingredients:

1 (10-12 oz) bread-style prepared pizza crust

12 oz. canned tuna, packed in water, drained
½ c. minced onion
1/3 c. mayonnaise
Salt and pepper, to taste
9 thin plum tomato slices
1/2 c. shredded cheddar cheese
Apples

Directions:

Preheat oven to 425 degrees. Place pizza crust on pizza pan (or Large Round Stone). Combine tuna, onion and mayonnaise. Season to taste with salt and pepper. Stir until blended. Spread mixture over pizza crust, leaving a 1 inch border. Arrange tomato slices on tuna mixture in three rows, leaving space between rows. Bake 10-12 minutes, or until heated through. Remove pizza from oven. Sprinkle with cheddar cheese. Let stand 5 minutes before serving.

Slice apples just before serving.

Rush Hour Chicken Fajitas (6 servings of 2 fajitas each)

Ingredients:

2 medium bell peppers (any color combo – I like red and green)

2 medium onions
2 garlic cloves
1 ½ pounds boneless, skinless chicken breasts
2 T. fajita seasoning
12 (6-7 inch) flour tortillas
1 ½ c. shredded cheddar cheese
Fajita fixings like: sour cream, salsa, chopped lettuce, guacamole
Frozen corn

Cut bell peppers into strips and thinly slice onions lengthwise. Press garlic cloves with Garlic Press or finely mince with knife after removing skin. Place vegetables in Deep Covered Baker (or other large microwave safe dish with lid). Combine chicken and seasoning in Classic Batter Bowl (or other large bowl); turn to coat. Place chicken over vegetables. Microwave, covered, on HIGH 12-15 minutes or until internal temperature reaches 165 degrees in thickest part of chicken and juices run clear. While microwaving, prepare fixings as desired. Remove chicken from baker and slice on cutting board or chop chicken in baker with Salad Choppers. Stir chicken into vegetable mixture.

Fajitas can also be prepared on the stovetop. Slice vegetables as directed and slice chicken into ½ inch strips. Heat oil in skillet. Add chicken; cook 4-6 minutes or until cooked through. Add ¼ c. water, vegetables and seasoning. Cover; simmer 3-4 minutes or until vegetables are crisp-tender.

Cook corn according to package directions.

Warm tortillas according to package directions. Serve with cheese and fixings.

Need more side dishes? Rice and/or refried beans would be great!

Microwave Bacon Potato Soup (4 servings)

Ingredients:

4 slices bacon, chopped

3 medium potatoes, peeled and cut into ½” cubes
2 stalks celery, chopped
4 green onions, chopped
¼ c. water
¼ tsp. black pepper
2 ½ c. milk, divided
¼ c. flour
1 tsp. onion salt (or ¼ tsp. onion powder and ¾ tsp. salt)
Muffin/Cornbread mix and ingredients as directed

Directions:

Preheat oven and prepare muffin/cornbread mix. Bake as directed. Place bacon in Dutch Oven RockCrok (or other 4 quart microwave dish with lid). Cover and microwave on HIGH for 4 ½ - 5 ½ minutes until lightly browned. Drain on paper towels. Add potatoes, celery, onions, water and pepper to dish. Cover and microwave again on HIGH for 5 minutes, then stir. Microwave covered on HIGH until vegetables are tender (5-7 minutes). Add the flour to ½ c. milk, stirring well. Stir flour/milk mixture into the vegetable mixture. Add remaining milk and onion salt. Microwave uncovered on high 3 minutes, stir. Microwave again uncovered on HIGH for 3 more minutes, stir. Microwave uncovered one more time for 3 minutes. Sprinkle with bacon. Serve with muffins.