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2 Week Menu Blue .pdf

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Author: The Zachardas

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Chicken Tortilla
Hamburger Wraps
w/Mac & Cheese


White Pizza

Ground Turkey

Bruschetta Pasta


Grilled Wraps &
BLT Soup



Southern Style


Lazy Lasagna

Chicken Parm

Sausage, Rice &

Chicken Pot Pie


Chicken Tortilla Soup
1 ½ chicken breasts, cooked & shredded
4 cloves garlic, minced
5 c. chicken stock/broth
½ c. milk
½ tsp. cumin
2. tbs. cilantro
2 T. olive oil
1 tsp. pepper

1 onion, diced
1 10 oz. can rotel
1 c. frozen/fresh corn
1 c. shredded Mexican cheese
1 tsp. oregano
1 tbs. salt

Heat olive oil in a large saucepan or dutch oven. Add onion and garlic and cook for 5
minutes. Add chicken, corn, tomatoes (rotel), cumin, oregano, salt & pepper. Cover and let
cook for another 5 minutes. Add chicken stock, milk and cheese. Bring to a low boil and
then keep on simmer to thicken. Serve with crushed tortilla chips on top. Yum!
Mom Needs A hand recipe

Easy White Pizza
Garlic salt
1 lb. frozen pizza dough
2 c. shredded mozzarella cheese
2 tsp. dried oregano

olive oil
½ c. ricotta cheese
salt & pepper
additional pizza toppings (optional)

Make sure you thaw your frozen pizza dough the day before…fyi it does expand when it defrosts.

Preheat oven to 400°. Adjust rack to lower 1/3 of the oven. Roll out your pizza dough
and place on a circular pan. Poke all over with a fork. Then Brush your pizza with olive
oil and sprinkle with garlic salt. Evenly spread the ricotta cheese in a thin layer and
cover with mozzarella, dash of salt and pepper and the oregano. Add any other toppings
you wish here. We added diced tomatoes and basil for an added touch. bake
approximately 20-30 minutes until crust is golden brown.
Mom Needs A hand recipe

Chicken Parmesan Casserole
1 ½ chicken breasts, cooked & shredded
8 oz. shredded Italian cheese
1 box (13.5 oz.) of short pasta
¼ c. dried parsley
2 cloves of garlic, minced
4 tbs. butter for topping

1 ½ jars of your favorite pasta sauce
1/2 c. garlic bread crumbs
parmesan cheese for sprinkling
salt & pepper
¼ onion, chopped

Preheat oven to 350°. Boil water for pasta, meanwhile heat olive oil in a large skillet. Add the onions and
garlic, cook for 2-3 minutes. Then add your shredded chicken. In a large bowl, mix ½ jar of pasta sauce with
approx. 1/3 of your shredded cheese, parsley, salt and pepper. Add the chicken mixture from skillet and
combine well. In a 9” x 13” casserole pan, lay a thin layer of sauce to avoid noodles from sticking. Tdrain your
pasta and toss it in just a little sauce and layer on the bottom of the casserole pan. Add a layer of parmesan
cheese and then your chicken mixture. Spread the remaining pasta sauce on top, cover with shredded cheese,
another sprinkle of parmesan and then bread crumbs. Drizzle melted butter over the bread crumbs for an extra
crunchy topping! Bake for about 25 minutes and then turn to broil for 5-8 minutes to really get the topping nice
and brown.
Mom Needs A hand recipe

Hamburger Wraps with Mac & Cheese
1 lb. ground beef
Burger toppings (lettuce, tomato, cheese, etc.)

tortilla shells

8 oz. macaroni
4 tbs. butter
4 tsp. flour
2 c. shredded cheddar cheese

2 c. milk
½ tsp. salt
½ tsp. pepper
½ c. bread crumbs, optional

Hamburger wraps: brown ground beef in a skillet and drain. Season with a little minced onion. And you’re done! Place into
tortillas and top as if it were a hamburger on the bun. You’ve avoided making patties and wondering if they’re cooked all
the way through!

Mac & Cheese: Preheat oven to 400°. Cook macaroni and set aside. Melt butter in a large saucepan. Mix flour,
salt and pepper together, add to butter and whisk well. Pour in the milk gradullay, stirring constantly. Bring to
a boil for a couple minutes and then reduce heat and cook for 10 minutes. Add cheese little by little until
melted through. Add your pasta and Sprinkle with breadcrumbs. place into a greased baking dish and bake for
20-30 minutes until golden brown on top.
Mom Needs A hand recipe

Ground Turkey Tacos
1 lb. ground turkey
toppings (lettuce, tomato, cheese, etc.)
½ tsp. seasoned salt

tortilla shells
¼ tsp. cumin
½ tsp. minced onion, dry

brown the turkey in a large skillet. Drain if necessary.
Season with cumin, seasoned salt and dry minced onion. Stir through and warm.
Serve with warmed tortillas and Mexican rice or beans…
Super easy and delicious! This is also the meat for taco salad; just remove the
tortillas and place over a bed of greens!
Mom Needs A hand recipe

Southern Style Gumbo
1 onion, diced
1 green pepper, diced
2 ribs of celery, diced
4 cloves of garlic, minced
1 ½ chicken breasts, cooked & shredded
1 package of ground Italian sausage (I used mild)
½ c. flour
2 bay leaves
1 tsp. salt and ½ tsp. pepper

1 can diced tomatoes
6 c. chicken stock
2 c. water
1 can of beer
paprika, palmful
coriander, ½ palmful
cumin, ½ palmful
olive oil

In a bowl, combine dry seasonings and set aside. Roll your Italian sausage into dime sized meatballs.
Heat a dutch oven over medium heat, drizzle olive oil to cover pan lightly and add sausage. Cover and
cook for 15 minutes (I like to ensure pork is thoroughly cooked!) remove and set aside once cooked
through. Add 1/3 cup olive oil and slowly whisk in the ½ cup of flour. Stir constantly until a peanut
butter brown, 2-3 minutes. Add vegetables and dry seasonings. Cover and cook for 10 minutes until
vegetables get tender. Add the can of tomatoes, beer and reduce your heat by half. Add chicken
stock, water and sausage and simmer.
Mom Needs A hand recipe

Creamy Bruschetta Chicken Pasta
1 ½ chicken breasts, cooked & shredded
2 c. broccoli, chopped
12 oz. pesto, homemade or store bought
1 box of short pasta (13.5 oz.)

4 oz. cream cheese, softened
I medium tomato, diced
8 oz. shredded mozzarella/Italian cheese

Preheat the oven to 350°. Cook pasta according to package directions. Mix all the
ingredients except for the cheese in a large bowl (the cheese goes on top!). drain
your pasta and add your bowl mixture to the pan. Mix thoroughly and make sure
you get all that goodness over every noodle! Transfer to a 13” x 9” pan or a smaller
pan (and freezer the rest) and cover with delicious shredded cheese, bake for 20
minutes and then broil if your heart so desires for the last few to get it a little
more brown on top!
Mom Needs A hand recipe

Grilled Wraps and Soup
1 ½ chicken breasts, cooked & shredded
½ c. shredded cheese
Whole wheat tortillas

cooking spray
sandwich toppings (lettuce/tomato/etc)

Canned soup is sometimes what we use here; If I have had time earlier in the week, I’ll make one. Serve with
baked beans, rice or chips if it’s just too warm for soup!

I use a griddle to make these wraps on; there’s more surface area and I feel like I have better
temperature control. Start by turning the griddle on high and letting it get nice and hot. Place
your cooked chicken (or whatever meat/meatless you choose), veggies and sauce in your
tortilla. Spray your griddle with cooking spray, roll up your tortilla and place it seam side down
on the griddle. Let it sit for 2-3 minutes before trying to flip. You want the seam to seal itself!
Flip and grill the other side until lightly browned. So easy and delicious – feels like a
restaurant sandwich right at home!
Mom Needs A hand recipe

Chicken Pot Pie
1 ½ chicken breasts, cooked & shredded
2 carrots, chopped
2-3 small baby red potatoes
1 tsp. salt & pepper
1 c. milk
1 c. bisquik mix

1 c. frozen peas
2 celery ribs, chopped
2 cans of cream of chicken soup*
2 tsp. dry montreal chicken seasoning
½ stick butter, melted

Preheat oven to 350° In a large bowl, combine chicken, peas, carrots, celery potatoes, cream soup, salt, pepper
and montreal chicken seasoning. Slowly add in milk and mix thoroughly. Transfer to an ungreased 13” x 9” pan
or a smaller one (8” x 8”) and freeze the remainder in a large freezer bag. In another bowl, add your bisquick
and melted butter. Slowly add milk until it is a thick pancake consistency. Evenly spread on top of the pot pie
mixture and bake for 45-60 minutes until golden brown.
*if you don’t have two cans of cream of chicken, you can use cream of mushroom or cream of celery as a
substitute. Also a non-salt seasoning works well as a substitute for montreal chicken seasoning.
Mom Needs A hand recipe

Lazy Lasagna
1 package lasagna noodles
2 jars pasta sauce
1 box frozen spinach
1 tsp. salt & pepper
1 tsp. oregano

½ onion, diced
2 tsp. garlic
8 oz. mozzarella cheese
4 oz. ricotta cheese
2 tbs. olive oil

Preheat oven to 350. Boil your lasagna noodles to al dente; don’t overcook them, as they will
bake and soften. Heat olive oil in a large saucepan or dutch oven. Add onion and garlic and
cook for 5 minutes. Add one jar of sauce, spinach, salt and pepper. Remove and drain your
lasagna noodles. Run under cold water and place back in pan with a little olive oil, so they
won’t stick together. In a large bowl, take kitchen shears and cut up your lasagna noodles
(cracker size chunks) and add your sauce mixture and ricotta cheese. Mix well and pour into a
13” x 9” casserole pan. If you choose to make a smaller batch, place it in an 8” x 8” pan and
freeze the rest in a large freezer bag. Cover with mozzarella cheese and bake for 30-40
minutes until warmed through and cheese is bubbly!
Mom Needs A hand recipe

BLT Soup
1 ½ chicken breasts, cooked & shredded
2 bay leaves
6-8 slices of bacon, chopped (best to use kitchen shears)
3 ribs of celery, chopped
2 T. thyme
1 C. egg noodles or short pasta
2 T. olive oil
1 tsp. pepper

1 onion, diced
4 C. water
2 carrots, chopped
1 pint of baby tomatoes
4 C. chicken stock/broth
2 pinches of parsley
1 Tbs. salt
1 tsp. garlic

Heat olive oil in a large saucepan or dutch oven. Add bacon and brown. Remove from
dutch oven onto paper towel. Place garlic and onion into dutch oven and cook for 3
minutes. Add chicken, carrots, celery, tomatoes, salt, pepper and thyme. Cover and cook
about 15 minutes, until the vegetables are tender and the tomatoes begin to burst! Add
stock, water and bay leaves. Let simmer until your house smells delicious  (30 mins),
then Cool. add egg noodles for the last 10 minutes. Serve with bacon on top!
Mom Needs A hand recipe

Chicken Enchiladas
1 ½ chicken breasts, cooked & shredded
3 oz. sour cream
1 large can enchilada sauce
8 oz. shredded Mexican cheese
1 tsp. cumin

4 whole grain tortillas
1 can cream of chicken soup
optional: tomatoes (canned diced or fresh diced)
1 tsp. seasoned salt

Preheat oven to 350°. In a large bowl, combine the cooked chicken, sour cream, 3
oz. of cheese, cumin and seasoned salt. Mix well. In a 2 quart baking dish or an 8” x
8” pan (something smaller than 9x13) pour a thin layer of enchilada sauce and
spread evenly. Lay a tortilla flat and fill with the chicken mixture. Roll it up and
place in baking dish, fold side down. Repeat until your baking dish Is full. In the
same bowl you were using, mix the enchilada sauce and cream of chicken soup
together. Pour over top of the tortillas and cover with cheese. Bake for 30-40
minutes until the cheese is golden and bubbly!
Mom Needs A hand recipe (sometimes I don’t use the entire enchilada sauce/soup topping and freeze some of it
for later)

2 pounds of ground beef or ground turkey
1 T. minced garlic
2 cans of diced tomatoes – Undrained
1 t. Cumin
2 T. Chili Powder

1 onion, diced
2 cans of Bush’s Chili Beans – Undrained
1 can Enchilada sauce (small)
1 t. Paprika
½ t. Red Pepper Flake (omit if you have little ones)
2 T. Olive Oil

Heat olive oil in a large pot or dutch oven. Add minced garlic and chopped onion.
Give it a few minutes and add the ground meat. Brown and drain. Add dry spices and
mix thoroughly. Taste the meat at this point, feel free to add more spices per your
preference. Add the canned goods and warm through. I typically separate half of
this into a gallon freezer bag and freeze it and serve the other half when nice and
hot! Great to top with cheese, chives and even oyster crackers.
Mom Needs A hand recipe

Sausage, Rice & Beans
1 package of Kielbasa (or your preferred sausage), diced into ½” pieces 1 can black beans (rinsed and drained)
1 package of Uncle Ben’s Ready Rice (Whole Grain Wild & Brown flavor)
1 can diced tomatoes (half-drained)
1 small onion, optional (if you have it available )
1 T. olive oil
1 T. minced garlic
¼ C. beer (optional – if you do add the beer, make sure you drain the entire can of tomatoes)

Heat olive oil in large skillet. Add garlic and onion. Add diced sausage and let cook
until sausage starts to brown. I add a no-salt seasoning while the meat is
browning. If you are using the beer, add this now to deglaze your pan. Make sure to
scrape all the yummy sausage flavor off the bottom of the pan. Add the tomatoes,
rice and beans and heat through. Place in Ziploc bag and freeze. To reheat: Thaw
and slowly heat in skillet.
Mom Needs A hand recipe – Very good last minute meal to keep in your back pocket!

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