Budget menu plans

**sunshine** · 04-04-2005, 11:21 AM

Day 1. Make Spaghetti Sauce with Italian Sausage
Use 4 cups Sauce Cook some Spaghetti
and Have Spaghetti for Day 1 and a small tossed salad maybe some green beans.
(Freeze rest of Sauce in 1 and 2 cup quantities to use in other meals.)

Day 2.
Grilled Marinated Chicken
Baked Potatoes and Sour Cream
Lean Bean Salad
(Cook extra baked potatoes for Baked Potato Soup)

Day 3
Baked Potato Soup
Cheese bread

Day 4
Large Pot Roast
Mashed Potatoes
Glazed Carrots
Dinner Rolls
( Save about half of the Beef for tomorrow dinner slice or shred)

Day 5
Beef Burritos Using Leftover Beef
Sauté some onions and peppers maybe a chopped tomato add 1/2 to 1 cup reserved spaghetti sauce with some chili powder and cumin.

Day 6
My Favorite Tuna Casserole
Corn Bread

Day 7
Veggie Pizza
Using reserved spaghetti sauce
tossed salad
bread sticks w/ extra Spaghetti Sauce for dipping

Day 8
Roast Chicken (Roast a large one or roast 2 so you have enough leftovers)
Mashed Potatoes
Steamed Vegetables
Dinner Rolls
(Depone meat and refrigerate or freeze leftover meat)

Day 9
Baked Beans and hamburger Casserole

Day 10
Manicotti
Festive Lettuce Salad
(Manicotti can be made in advance and frozen use reserved spaghetti sauce in the recipe)

Day 11
Yellow Rice
Mix leftover chicken (Saved from Roast Chicken)
in with the Yellow Rice
Serve with a salad
Garlic bread
Black beans are also nice.

Day 12
Make tacos using
Bean and Corn Taco Filling recipe
serve with shredded cheese, lettuce, tomatoes, sour cream etc.

Day 13
Pork chops on Rice
Oven Cooked Frozen broccoli
Fancy Marinated Tomatoes

Day 9 Baked Beans and Hamburger
Amount Measure Ingredient -- Preparation Method
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3 strips bacon -- diced
3/4 pound extra lean ground beef
1 1/4 cups chopped onions
31 ounces pork and beans -- canned
8 ounces tomato sauce
1/4 cup brown sugar
1/4 cup catsup
salt and pepper -- to taste

Brown bacon; drain on a paper towel. In a large skillet, brown ground beef and sauté onions until tender. Mix in bacon and remaining ingredients, put in container and freeze.
To prepare for serving, thaw beans and hamburger. Bake uncovered in a large baking dish in preheated 350 degree oven for 30 to 45 minutes.

Serving Ideas : Swedish Rye Bread, corn on the cob, tossed green salad

Day 3 Baked Potato Soup
Recipe by Stephanie: Stephanie's Country Kitchen Goodness
Amount Measure Ingredient -- Preparation Method
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8 slices bacon -- fried crisp, save drippings
1 cup chopped yellow onion
2/3 cup flour
6 cups chicken broth
4 cups diced, peeled baked potato
2 cups half and half -- or evaporated milk
1/4 cup fresh parsley
1 teaspoon granulated garlic
1 teaspoon dried basil
1 teaspoon Tabasco sauce
1 teaspoon coarsely ground pepper
1 cup shredded cheddar cheese
1/4 cup green onion -- diced

1. Chop cooked bacon. Set aside.

2. Cook onions in 3 to 4 TBS. bacon drippings over medium high heat until transparent. Add flour stirring to prevent lumps. Cook for 3-5 minutes until mixture begins to turn golden. Add broth (it helps if it is warm) gradually, stirring constantly with whisk until thickened. Reduce heat to simmer and add potatoes, cream, bacon, parsley, garlic, basil, Tobacco and black pepper. Simmer 10 minutes. DO NOT BOIL.

3. Add cheese and green onion. Stir until cheese melts.

Serving Ideas : Serve with Buttermilk Cheese Bread

NOTES : I only reserve no more than 4 tablespoons bacon drippings and discard the rest.

Day 2 Baked Potatoes and Sour Cream

Serves: 4

Amount Measure Ingredient -- Preparation Method
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4 medium russet potatoes -- (5 oz. each)
1/4 cup nonfat sour cream
3 tablespoons chives -- thinly sliced
3/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg

Per serving: 294 Calories; less than one gram Fat (1% calories from fat); 9g Protein; 66g Carbohydrate; 2mg Cholesterol; 432mg Sodium
Food Exchanges: 4 1/2 Starch/Bread
Day 5 Beef Burritos Using Roast Leftovers
Serving Size : 8 Preparation Time :0:25
Amount Measure Ingredient -- Preparation Method
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2 cups reserved beef from Beef Roast -- shredded
1 cup reserved vegetable mixture from Beef Roast
1/2 cup reserved broth from Beef Roast
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon salt
8 flour tortillas -- (7" each warmed)
salsa
sour cream

In 2-quart saucepan stir together beef, vegetable mixture, broth, chili powder, cumin and salt. Cook over medium heat, stirring occasionally, until heated through. (6 to 8 minutes).
To serve, spoon beef mixture into warm tortillas; top with salsa, and sour cream. Fold bottom 1/3 of each tortilla up over filling; Fold in sides.
Per serving (excluding unknown items): 119 Calories; 3g Fat (21% calories from fat); 3g Protein; 20g Carbohydrate; 0mg Cholesterol; 311mg Sodium
Food Exchanges: 1 1/2 Starch/Bread; 1/2 Fat

NOTES : Use leftover meat, vegetables and broth from Beef Roast with Tomatoes, Onions & Peppers to make these burritos.
Day 12 Bean & Corn Taco Filling
Amount Measure Ingredient -- Preparation Method
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1 onion
2 garlic cloves
16 ounces pinto beans, canned -- drained
2 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon dried oregano
10 ounces frozen corn kernels
3/4 cup spaghetti sauce

Mince the onion and the garlic. Rinse and Drain the beans.
Heat the olive oil in a large skillet over medium heat. Add onion and garlic and sauté until tender, about 5 minutes.
Add the beans chili powder, oregano, and corn; sauté for a couple of minutes just to heat them through. Add spaghetti sauce and season to taste with salt and pepper. Cover the skillet and let simmer over medium-low heat for 10 to 15 minutes to heat the filling through and blend flavors. The filling is now ready to be used or reheated later.

Serving Ideas : Serve with shredded lettuce, sour cream, taco sauce

NOTES : VERY VERY GOOD PLEASE TRY IT! You won't miss the ground beef. At least Russell , Cathy and I like it.

Day 3 Cheese Bread WB
Amount Measure Ingredient -- Preparation Method
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6 ounces water -- 3/4 cup
1 large egg
2 3/4 cups bread flour
1 1/2 teaspoons salt
1 tablespoon sugar
1 1/2 tablespoons butter -- cut into 4 pieces
2 teaspoons active dry yeast -- 1 1/2 t. rapid rise
3/4 cup shredded sharp cheddar cheese -- frozen

Sweet
1. Add liquid to bread pan.
2. Add dry ingredients in the order listed. Tap pan to settle dry ingredients, then level dry ingredients, pushing some of the flour mixture into the corners. Place a piece of butter into each corner of pan on top of dry ingredients.
3. Make a slight well in center of dry ingredients and add the yeast.
4. Turn bread machine on. Remove when done. Invert pan to remove bread and cool on rack before slicing.

NOTES : Make sure shredded cheese is frozen when added at the alert for Best Results.

Day 2 Chicken Marinade
Amount Measure Ingredient -- Preparation Method
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1/2 cup soy sauce
1/4 cup vegetable oil
1/4 cup red wine vinegar
1 teaspoon oregano
1/2 teaspoon dried basil
1/2 teaspoon garlic powder
1/4 teaspoon dried parsley
1/4 teaspoon pepper

Combine all ingredients. Pour over chicken pieces in a nonmetal dish. Cover and refrigerate overnight, turning occasionally. Use marinade to bast chicken while cooking.

Day 4 Cola Roast
Amount Measure Ingredient -- Preparation Method
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1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
4 1/2 pounds round roast -- trimmed
3 tablespoons vegetable oil
1 can cola -- (12 oz.)
12 ounces chili sauce
2 tablespoons Worcestershire sauce
2 tablespoons hot pepper sauce

Preheat oven to 325F. In a small bowl, combine the salt, pepper, and garlic powder; rub over surface of roast. In a Dutch oven, heat the oil to hot and brown roast on all sides. Transfer roast to roasting pan. Combine all the remaining ingredients; pour over roast. Cover and roast for 2 1/2 to 3 hours or until tender.

NOTES : Unusual! Using the Cola does so much to make the flavor old-fashioned rich. You'll see how easy roast can be with this one, and when you tell them what you made it with they'll be all ears.

Day 6 Corn Bread Bread 1-1/2 lb.
Amount Measure Ingredient -- Preparation Method
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1 cup water
1/3 cup honey
3 cups bread flour
1 teaspoon salt
2 tablespoons dry milk
3 tablespoons margarine -- softened
1/2 cup cornmeal
1 teaspoon yeast

All ingredients should be place in the inner pot of bread machine in order listed. Bake on basic bake setting.

Day 4 Day 8 Dinner Rolls
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 egg -- plus
water to measure 3/4 cup
2 cups bread flour
1/2 cup butter -- softened
1/2 teaspoon salt
2 tablespoons sugar
1 teaspoon active dry yeast

Place all ingredients in the inner pot of bread machine in order listed. Use Basic Dough Setting; press START. When setting is complete, remove dough from inner pot and place on lightly floured surface. Divide dough into 12 equal pieces. Shape into balls. Place on baking sheet, let stand covered about 30 minutes, or until doubled in size. Bake in preheated 350F. oven for 20 to 30 minutes, or until golden brown.

VARIATIONS:

Bow Knots: Prepare dough as directed above, except for shaping into balls. On floured surface, roll dough into 12 ropes approximately 10 inches long. Tie each rope into a knot. Place on greased baking sheet. Let rise and bake as directed.

Clover Leaf Rolls: Prepare dough as directed above, except for shaping into balls. On floured surface, shape dough into 36 balls. Place 3 balls in each cup of greased muffin pan. Let rise and bake as directed. Brush with melted butter. Bake as directed.

Parker House Rolls: Prepare dough as directed, except for dividing dough. On floured surface, roll dough 12 inch round; cut out 12 rolls with 2-inch round cutter. Place on greased baking sheet. Spread each roll with 1/4 teaspoon butter or margarine. Fold in half; press lightly. Let rise and bake as directed.

Day 13 Fancy Marinated Tomatoes
Amount Measure Ingredient -- Preparation Method
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4 tomatoes
1/4 cup parsley -- snipped
1/2 teaspoon garlic powder
1/4 teaspoon salt
1 teaspoon sugar
1/4 teaspoon pepper
1 tablespoon vegetable oil
1 tablespoon wine vinegar
1 teaspoon Dijon mustard

Remove stems from tomatoes and turn tomatoes upside down. Cut partially through each tomato vertically in 3/4 inch slices. For each tomato, spoon 1 teaspoon of parsley between the slices and place stem side down in a shallow serving dish. Combine remaining ingredients and pour over tomatoes. Cover and chill at least 30 minutes. Allow to stand at room temperature for 15 minutes before serving.

Day 4Glazed Carrots
Amount Measure Ingredient -- Preparation Method
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1/3 cup brown sugar
2 tablespoons margarine -- or butter
8 carrots -- cooked

Heat together brown sugar and margarine until sugar dissolves. Add 8 cooked carrots (whole or halved lengthwise); cook over medium heat, turning carrots till well glazed and tender about 12 minutes.

Day 2 Lean Bean Salad
Serving Size : 8 Preparation Time :0:15
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces garbanzo beans -- canned
15 ounces green beans, canned -- French style
1 small red onion -- chopped
1 tablespoon dried parsley
1 tablespoon vegetable oil
1/4 cup vinegar
2 tablespoons sugar
1 teaspoon garlic powder
1/2 teaspoon pepper
1/4 cup Parmesan cheese

Drain beans well. Combine all other ingredients in a 2-quart salad bowl. Add beans. May be chilled or served immediately. This keeps well for 5 days.
Per serving: 263 Calories; 6g Fat (20% calories from fat); 13g Protein; 42g Carbohydrate; 2mg Cholesterol; 195 mg Sodium
Food Exchanges: 2 1/2 Starch/Bread; 1/2 Vegetable; 1 Fat

Day 10 Manicotti
Amount Measure Ingredient -- Preparation Method
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8 ounces manicotti
1 tablespoon vegetable oil
15 ounces part-skim ricotta cheese
16 ounces low fat cottage cheese
1 cup shredded mozzarella cheese
1/3 cup grated parmesan cheese
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon fresh parsley
2 eggs
2 1/2 cups spaghetti sauce

Boil manicotti according to package directions, adding oil to water so they won't stick together. Meanwhile, mix ricotta cheese, cottage cheese, mozzarella, and parmesan cheeses, salt and pepper, parsley and eggs.
Drain manicotti; run cold water over them. Stuff each manicotti with cheese mixture. cover dish with foil and freeze.
To prepare for serving, thaw dish. Bake covered in a preheated 350 degree oven for 45 minutes. Uncover and bake for 15 minutes more.

Serving Ideas : Spinach salad

Day 4 Day 8Mashed Potatoes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 medium potatoes -- peeled (2 pounds)
1/2 cup skim milk
1/4 cup light margarine
1/2 teaspoon salt
1 dash pepper

Cut potatoes into large pieces if desired. Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan. Add potatoes. Cover and cook whole potatoes 30 to 35 minutes, potato pieces 20 to 25 minutes or until tender; drain. Shake pan gently over low heat to dry potatoes. Mash potatoes until no lumps remain. Beat in milk and butter in small amounts to make smooth and fluffy. ( Adjust amount of milk to get the consistency that you want) Add
salt and pepper. Beat vigorously until potatoes are light and fluffy. Dot with additional butter, sprinkle with paprika or parsley if desired.

Microwave: Cook potato pieces in Microwave in covered bowl on high for about 15 to 20 minutes or until tender. Then continue with above directions. Heat the milk in Microwave before adding to potatoes.

Day 6My Favorite Tuna Noodle Casserole
Amount Measure Ingredient -- Preparation Method
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6 ounces noodles -- (3 Cups Uncooked)
6 1/2 ounces tuna in water -- drained ( 1 can)
1/2 cup light mayonnaise
1 cup chopped celery
1/3 cup chopped onions
1/4 cup chopped green bell pepper
1/4 cup pimientos -- chopped
1/2 teaspoon salt
10 3/4 ounces cream of celery soup, condensed -- (1 can)
1/2 cup milk
4 ounces processed American cheese -- shredded/or chopped

Preheat oven to 425 degrees.
Cook noodles according to package directions, drain, set aside.
In a large bowl combine tuna, celery, onion, green pepper pimientos, mayonnaise and salt and set aside. Stir in drained noodles.
In a saucepan on the stove heat soup and milk. Stir in cheese and heat until melted. Sir Soup mixture with the tuna noodle mixture. After mixed together well, pour mixture into a 2 quart casserole. Top with buttered bread crumbs or your favorite casserole topping.
Bake in a 425 degree oven for 20 to 30 minutes or until hot and bubbly.

NOTES : You may use lite mayonnaise and Healthy Request soup to reduce the fat content.

Day 13Oven-Cooked Frozen Broccoli
Amount Measure Ingredient -- Preparation Method
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16 ounces frozen broccoli

Place frozen block of vegetables in greased casserole. Top with 1 to 2 Tablespoons margarine or Butter if desired; season with salt and pepper. Cover tightly. Bake 55 minutes at 325 degrees or 45 minutes at 350 degrees. Stir vegetables 15 minutes before cooking time is up; stir again just before serving.

Day 13 Pork Chops on Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 pork chops -- 3/4 inch thick
1 cup long-grain white rice
1 cup orange juice
1 can chicken and rice soup -- condensed

In skillet, brown pork chops on both sides; season with salt and pepper. Place rice in a 12x71/2x2-inch baking dish. Pour orange juice over rice. Arrange pork chops on top of rice. Pour chicken soup over all. Cover and bake at 350 for 45 minutes. Uncover; bake ten minutes.

Day 8Roast Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 whole chicken

STUFFED: Stuff bird just before roasting. Allow about 3/4 cup stuffing per pound ready to cook weight. Rinse bird and pat dry. rub inside cavities with salt, if desired. Spoon some of the stuffing loosely into wishbone cavity; skewer neck to back. Then lightly spoon stuffing into large cavity. If opening has band of skin across tail, push drumsticks under band; if not present, tie legs together and to tail. Twist wing tips under back of turkey.

UNSTUFFED: Rinse bird and pat dry. Sprinkle inside cavities with salt. Stuff loosely with quartered onions and celery if desired. Roast according to chart. Discard Stuffing before stuffing.

TO ROAST: Place breast side up, on rack in shallow roasting pan. Rub skin thoroughly with salad oil. Roast uncovered.

TEST FOR DONENESS: About 20 minutes before roasting time is up, test bird. The thickest part of the drumstick should feel very soft when pressed between fingers protected with paper towels, and drumstick should move up and down and twist easily in socket. Meat thermometer should register 185 degrees. Remove bird from oven and let stand 15 minutes before carving.

Chicken 1 1/2- 2 lbs. 375 degrees 3/4-1 hr.
2-2 1/2 lbs. 375 degrees 1-1 1/4 hrs.
2 1/2-3 lbs. 375 degrees 1 1/4 -1 1/2 hrs.
3-4 lbs. 375 degrees 1 1/2-2 hrs.
Capon 4-7 lbs. 375 degrees 1 1/2-2 hrs.

Day 1Spaghetti Sauce with Italian Sausage
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Italian sausage -- bulk (can be made with 1 pound ground beef or ground turkey instead.)
1 1/2 cups onion -- finely chopped
12 ounces tomato paste -- canned
84 ounces crushed tomatoes -- canned
2 cups water
4 cloves garlic -- minced
4 bay leaves
1 1/2 tablespoons sugar
1 tablespoon dried basil leaves
1 tablespoon dried oregano
4 tablespoons fresh parsley -- chopped
2 teaspoons salt -- 2

In a large pot, cook and stir the bulk Italian sausage with the onion until the meat is brown; drain fat Add remaining ingredients. Bring sauce to a boil; reduce heat. Partly cover and simmer for 2 hours, stirring occasionally. (If desired simmer in crock-pot instead of a pot) Makes 12 cups of sauce.

This Sauce Freezes well. Package in 2 and 4 cup portions in quart size freezer bags and freeze falt in freezer to always have on hand. Can be made with 1 pound lean hamburger too.

Serving Ideas : Jiffy Salad and garlic bread

NOTES : Freeze in: 4-cup container for Spaghetti; 1 3-cup container for French Bread Pizza, Reserve 1 cup for Bean and Corn Taco Sauce

Day 7 Veggie Pizza
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup chopped onion
1/4 cup red bell pepper
1/4 cup green bell pepper
1 cup chopped zucchini
1 cup sliced mushrooms
1 tablespoon vegetable oil
1/2 cup mozzarella cheese -- part skim milk
1 pound bread dough
1 cup Italian Tomato Sauce -- see recipe

Sauté vegetables in oil, drain well, and allow to cool. Stir in cheese. Roll dough into a 1/2 inch thick circle. Put dough on a 12-inch pizza pan or 10-inch plate. Spread Italian Tomato Sauce on Pizza. Spoon Vegetable mixture over sauce. Bake pizza at 400 degrees for 20 minutes. Cool, cover pizza with heavy aluminum foil and freeze.
To prepare for serving, thaw pizza sprinkle with cheese and then heat pizza in a preheated 400 oven for about 20 minutes.

Serving Ideas : Lemon gelatin with pears

NOTES : A tasty addition to this pizza is 1/2 pound browned turkey sausage, 1 teaspoon parsley, 1 teaspoon dried basil leaves, 1 teaspoon dried oregano leaves and 1/2 teaspoon salt.

Day 11 Yellow Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
3 cloves garlic -- peeled and chopped
1 medium yellow onion -- peeled and diced
1 medium red bell pepper -- cored seeded & diced
1 cup frozen peas
1 teaspoon paprika
1 teaspoon salt
1 envelope Vigo coloring
2 cups long-grain white rice
4 cups water

Heat a 4-quart heavy covered pot and add the oil, garlic, onion, and bell pepper. Sauté for a few minutes until the vegetables are tender. Add the remaining ingredients, cover, and simmer over low heat 20 to 25 minutes until the rice is tender and the liquid is absorbed.