Easy Week Recipes
 

This Week's Grocery List

Week 2 Grocery

 

Soup R Salad Sunday –Split Pea Soup, Grilled Cheese Sandwich

Meatless Monday – Salmon Croquettes, Mustard and Collard Greens, Corn

Favorite Tuesday – Minute Pork Chops, Gravy, Brown Rice, Green Beans 

Easy Wednesday – 20 Minute Meal Hamburgers by George, Lettuce, Tomato, Crudités, Chips

Breakfast 4 Supper Thursday – Turkinetti, Asparagus, Cucumber Salad

Crockpot Friday – Crockpot Cabbage Casserole, Hard Rolls

Card Nite Saturday – Shepherd’s Pie, Chopped Salad, Crescent Rolls and Cherry Dump Cake

 

Grocery List

 

Shepherd's Pie

1 ½ lbs. ground beef                 ½ teaspoon minced garlic

1 cup onion, chopped                           ½ cup flour                  

1 cup beef broth                                   1 – 10 oz. pkg. frozen carrots and peas

Mashed potatoes prepared (I use Idahoan)                  

Shredded cheddar cheese, 2 cups

Chopped Salad                                                                                              

Romaine lettuce, 1 pkg.            2 carrots, grated           grape tomatoes, ½ pkg. quartered

Garbanzo beans, 1 can grated cheddar cheese, 1 cup

Pinenuts, ½ cup                        1 onion, chopped

Ranch Dressing, 1                     Catalina dressing, 1

Cresent Rolls, 2 pkgs.

 

Cherry Pineapple Dump Cake

1 can cherry pie filling               1 can crushed pineapple, drained

1 package yellow cake mix                   1 cup butter, melted 

1/2 cup chopped pecans

 

Split Pea Soup

2 Tablespoons cold pressed olive oil                             1 teaspoon salt

½ teaspoon minced garlic                                              1 cup chopped onions

2 cups medium-diced carrots (3 to 4 carrots)                1 pound dried green split peas

1 cup medium-diced potatoes, unpeeled (3 small)          ½ teaspoon pepper

8 cups chicken stock

Grilled Cheese Sandwich

6 slices whole wheat bread                               3 slices Havarti cheese

3 tablespoons butter

 

Salmon Croquettes

2 cans red salmon, drained, without bones or skin         2 eggs

1 cup saltine cracker crumbs, finely ground                    1 teaspoon baking powder

1/4 teaspoon salt

Mustard and Collards

1 can Mustard greens                                       1 can Collard greens

4 slices cooked bacon, crumbled

Corn

1 16 oz. frozen corn                              1 Tablespoon butter

Salt and pepper to taste

 

Hamburgers By George

1 large sweet onion, chopped fine                     1 pound lean ground beef

salt and pepper to taste                                     1 Tablespoon Worcestershire

Crudites

Carrots, 3                     1 Green pepper            2 stalks celery  grape tomatoes, 1 pkg.

Potato Chips, 1 pkg.                 lettuce, 1 head

 

Pork Chops and Gravy

2 thin cut chops per person                   flour                

S & P                                                   olive oil

Brown Rice

1 cup instant brown rice                        2 cups water

½ teaspoon salt                                               

Green Beans

Frozen whole green beans. 1 pkg.

 

Turkinetti

1 an ¼  cups spaghetti                          2  cups cooked turkey

1 medium onion – chopped                   1   can   Cream of chicken soup

1/2 cup broth                                        1 ¾  cups sharp cheddar cheese grated

Salt & pepper to taste

Cucumber Salad

2 cucumbers                             1 small onion, cut into very thin slices

1 cups sour cream                    ½  cup mayonnaise

salt and pepper to taste

Asparagus

2 tablespoons olive oil  1/2 pound fresh asparagus spears, trimmed

 

Crockpot Cabbage Casserole

1 pound ground beef                                         ½ cup onion

1 chopped green pepper                                   1 (29 ounce) can crushed tomato                     

½ small head chopped cabbage                        1 cup uncooked white rice                   

2 (14 ounce) cans beef broth                            Salt to taste

Hard rolls and Earth Balance butter

 

 

(Printable List)

 

 

Pantry Staples

 

Salt, Sea Salt

Pepper

Basil, Thyme, Oregano, Mustard Powder, Cumin, Grill Seasoning, Garlic Powder, Onion Powder, Marjoram, Chili Seasoning, Cayenne

 

Cinnamon, Cloves, Pumpkin Pie Spice, Nutmeg

Minced Garlic

 

Olive Oil, cold pressed

Canola Oil

Butter

Earth Balance

 

Onion Soup Mix

Chicken Broth

Beef Broth

Taco Seasoning and shells

Onions

 

Rice, Brown Instant, Basmati, Yellow, Minute Rice (brown and yellow)

Cornbread stuffing (freezer)

Potatoes, instant

Cream Style Cornmeal (freezer)

Flour, All Purpose, Self Rising

 

Pecans, Almonds, Walnuts, (freezer)

Whole Grain Waffles, Pancakes, (freezer)

 

Tuna

Red Salmon

 

Sweet Relish

Sweet Pickles

Dill Pickles

 

Mayonnaise, Mustard, Dijon Mustard, Ketchup, Chili Sauce,

Dried Lima Beans, Split Peas, Lentils,

                                               

Italian Bread crumbs

Parmesan Cheese

Grated Cheddar

String Cheese

 

Apple Cider Vinegar

Balsamic Vinegar

 

Useful tip:

Chop! Chop! How to get it done?

 

Pre-chop those veggies! Choose a day to shop for fruits and vegetables. I go on Saturday to the Farmer’s Market to buy fresh produce for the week. I go after breakfast and plan on lunch out and I only cook 1 Saturday each month for Card Nite.

 

Pre-chop 3 onions, 1 bell pepper (I got 2 red peppers for a dollar) and 1 cup of celery for the rest of the week. Also, julienne the other pepper to use on Wednesday with the tuna sandwiches. 

 

Precut the squash and put in baggie for tomorrow.

 

Do not buy groceries on the same day you go to the veggie place. Go after you have eaten or plan to eat while you are out. So when you come home you are ready to wash and store the veggies - onions, celery, peppers, tomatoes, romaine, potatoes (new, sweet, and Idaho), squash, watermelon, corn, apples, etc. Then chop onions, peppers, squash and celery for the week. By pre-chopping and packaging the produce you can seriously shorten your prep time during the week.

 

Put them in snack sized zipper topped baggies in ½ cup servings and store in the fridge. If you have some left on Wednesday they can be frozen for later use in cooked stews, soups, and other cooked dishes.

 

 

 

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