Anyone got a menu for the week?

[purple]

A cheap one? :indiff:

[purple]

Like, Aldi cheap?

[Mo]

I have some menus. PM me your e-mail?
Do you have Aldi's by you?

[purple]

It's kellyreal@gmail.com. :)

[Mo]

Sent! I hope they help.

[purple]

Thanks Mo! I have my reading material for the evening. :D

[purple]

I am going to go ahead and post what I am making in case it helps someone else out. And so I can refer back to it later. :D It should keep me from needing to go to the store for over a week. We already have the meat, so I am hoping to keep it cheap.

Garlic-lemon greek chicken with potatoes
Greek olive and feta quickbread (http://www.recipezaar.com/Greek-Cheese-and-Olive-Quick-Bread-86008), half recipe
veg

Manwich, rice, veg

Beans and greens, rice (will post recipe below)

Mexican veggie rice casserole (will post)

Spinach calzones (made with Pillsbury pizza dough)

Pasta bake or spaghetti

Bourbon chicken (http://www.recipezaar.com/Bourbon-Chicken-45809) with rice and broccoli

Chicken with zuchinni and feta (will post), rice and veg

Bunless burgers, rice or potatoes, veg

[Karen]

as crazy anal as I am about planning other things, I don't do meal planning. :screwy:

[purple]

Beans and Greens

INGREDIENTS:
1/2 cup extra virgin olive oil
3/4 cup chopped onion
4 cloves garlic, pressed
29 ounces canned Italian-style stewed tomatoes
8 ounces tomato sauce
1 cup cold water
1 large Savoy cabbage, cored, quartered, and torn into
bite size pieces
30 ounces canned cannellini beans, undrained
1 teaspoon crushed red pepper flakes
COOKING INSTRUCTIONS: In a large skillet over medium-high heat, sauté onion and garlic in the oil until onion
is translucent; transfer to slow cooker. Add tomatoes, tomato sauce, beans, and water; blend well. Cover and cook
on Low for 6 hours. 1 hour before serving time, add the cabbage and cook until tender.
NUTRITION per serving: 369 Calories; 25g Fat; 17g Protein; 28g Carbohydrate; 8g Dietary Fiber; 0mg
Cholesterol; 320mg Sodium. Exchanges: 1/2 Grain (Starch); 3 Lean Meat; 4 Vegetable; 4 1/2 Fat. Points: 9

[purple]

Feta Chicken with Zucchini
Day 1 - Serves 2
INGREDIENTS:
1/2 tablespoon olive oil, divided
1 lemon
1/2 pound boneless skinless chicken breast meat
1/8 teaspoon salt, divided
1 medium zucchini
1 1/2 tablespoons chopped parsley
1/8 teaspoon black pepper
1 ounce Feta cheese, crumbled
COOKING INSTRUCTIONS:
Preheat oven to 400 degrees. Drizzle 1/4 tablespoon of the oil in a roasting pan. Remove the zest from the
lemons in thin strips; set aside. Thinly slice the lemons and place half of the slices in the pan. Rinse the chicken
and pat it dry with paper towels; place it on top of the lemon slices and season with a dash of the salt. Slice
zucchini in half lengthwise, then slice each half into 1/4-inch-thick half-moons. In a bowl, combine zucchini,
parsley, pepper and remaining oil, lemon slices and salt; toss well. Spread zucchini mixture around the chicken
and sprinkle the Feta cheese on top. Bake until chicken is cooked through, 20 to 25 minutes. Divide chicken,
zucchini mixture and lemons among individual dinner plates and sprinkle with the zest.
SERVING SUGGESTION: Steamed red skinned potatoes and steamed baby carrots.
VEGETARIANS: Use non-breaded faux chicken patties such as Quorn Naked Cutlets.
KOSHER: Skip the Feta or use your favorite soy cheese.
NUTRITION per serving:
211 Calories; 8g Fat; 30g Protein; 6g Carbohydrate; 2g Dietary Fiber; 78mg
Cholesterol; 326mg Sodium. Exchanges: 0 Grain (Starch); 4 Lean Meat; 1/2 Vegetable; 1 Fat. Points: 5

[purple]

Veggie Mexican Casserole
Day 3 - Serves 2
INGREDIENTS:
5 ounces canned whole kernel corn, drained
6 ounces canned black beans, drained and rinsed
4 ounces canned diced tomatoes and green chilies
2 1/2 ounces low fat sour cream
2 1/2 ounces jarred picante sauce
1 1/3 ounces low fat Cheddar cheese, shredded
2/3 cup cooked brown rice
1/8 teaspoon black pepper
Non-aerosol cooking spray
1/3 bunch green onions, chopped
1 ounce canned sliced black olives
1 1/3 ounces low fat Monterey Jack cheese, shredded
COOKING INSTRUCTIONS:
Preheat oven to 350 degrees. Combine first 8 ingredients (corn through pepper) and spoon into a lightly
greased 9- x 9-inch baking dish. Sprinkle with green onions, olives and shredded Monterey Jack cheese; bake
for 45 minutes, or until heated through.
SERVING SUGGESTION: A big salad and some corn muffins.
VEGETARIANS: No changes necessary.
KOSHER: No changes necessary.
NUTRITION per serving:
310 Calories; 7g Fat; 19g Protein; 44g Carbohydrate; 7g Dietary Fiber; 14mg
Cholesterol; 1171mg Sodium. Exchanges: 2 1/2 Grain (Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates. Points: 6

[purple]

I don't usually plan menus either, but we've been overspending, so I needed to.

[Karen]

Everytime I say i will, i drop it really quick. It works for lots of people, but just not for me. :laugh:

Hope the planning goes well for you!

[Sonny]

I wish I could have a menu like that! My family, including my husband, are the pickiest eaters in the world. I don't cook---I prepare. We have grilled/baked/panfried steak/chicken breast/pork chops with a veggie and noodles/potatoes every.night. With spaghetti, tacos and pizza thrown in for variety. :rolleyes:

[purple]

I guess I shouldn't complain that Alex won't eat fish, huh? That drives me nuts, but really he isn't that picky.