February Menu Plan Week 1-4

February Menu Plan

February Week 1 Menu 

To See a Picture Menu Click HERE

 

Breakfast

Lunch

Dinner

Snack

Monday

Scrambled Eggs and Toast

Roast Beef Sandwich

Bruschetta Chicken Bake

Serve with Avocado Green Salad

Creamy Hot Chocolate

Tuesday

Granola with Yogurt and Fresh Fruit

Easy Chicken Pita Sandwich

Tomato Beef Stew Serve with Baking Powder Biscuits

Pistachio Fruit Salad

Wednesday

Lumber Camp Breakfast Cake

Cheesy Tuna Burgers

Baked Tacos

Serve with Café Rio Black Beans

Pretzels dipped in Peanut Butter or Frosting

Thursday

Fried Egg Sandwich

Grilled Chicken Sandwich

Chicken Roll-Ups

Spinach Shakes

Friday

Pancakes and Eggs

Avocado Egg Salad

Sweet and Sour Pork

Serve with Egg Drop Soup

Potato Chip Cookie

 

Weekly Tips

·         Monday – while slicing onions for Roast Beef Sandwich chop all vegetables for Avocado Green Salad, Tomato Beef Stew, and Sweet and Sour Pork.

·         Monday – While heating hot chocolate make Pistachio Fruit Salad and refrigerate. 

·         Tuesday – While stew is simmering make Lumber Camp Breakfast Cake for Wednesday.

·         Wednesday – Chicken Roll-ups can be made ahead and frozen. Or, make a double batch and freeze half for a weekend or a busy day next month. (Don’t forget to buy extra ingredients). 

 

Menu and Shopping list in WORD

Menu and Shopping list in PDF

February Week 1 Shopping List

Perishable Items

Non-Perishable Items

Food Storage

13 eggs

Milk

Cheddar cheese

Shredded mozzarella cheese

4 oz. cream cheese

¾ c. sour cream

Red Onion

2 Yellow onions

1 head Romaine lettuce

Red leaf lettuce

Iceberg lettuce

3-4 ripe avocados

3 Roma tomatoes

Tomatoes

1 yellow bell pepper

2 Green bell pepper

Cucumber

1 bunch of celery

5 large carrots

Baby carrots

Minced garlic

3 zucchini

Bananas

Raspberries

Blackberries

Strawberries

Cilantro

1 bunch green onions

Baby spinach

Hot dog buns or hoagies

Pita pocket bread

Focaccia bread

 

Roast beef

4 lbs. stew meat

Ground beef

Boneless pork

Chicken patties (or strips)

1½ lb boneless, skinless chicken breasts

¼ c. chopped cashews

1½ c. chopped Pecans

Ranch dressing

1 (12oz.) whipped toping

10-15 hard taco shells

Dijon mustard

Shredded chicken

Crescent roll dough

1 cup apple or orange juice

4 c. salted potato chips

1 (6oz) pkg Chicken stove top stuffing

1 (3oz.) pkg. Instant Pistachio Pudding Mix

2 c. miniature marshmallows

1 c. coconut flakes

1 1/3 c. tomato juice

2 c. pineapple chunks

 

Pickled banana peppers

Butter

Pickles

 

Orange Marmalade

Miracle whip

BBQ Sauce

Mayonnaise

Vegetable shortening

Balsamic vinegar

Canned or bottled chicken

Taco seasoning

Dried basil leaves

1½  Tbs. garlic powder

½ c. unsweetened cocoa

Vanilla extract

Baking powder

½ tsp. cream of tarter

Minced parsley

Ground cumin

Paprika

Seasoned salt

Cinnamon

Baking soda

Quick Oats

Salt

Pepper

Cornstarch

Ground ginger

Coarse salt

All-Purpose flour

Sugar

Brown sugar

Vegetable oil

2 Tbsp. olive oil

2 (14.5oz) can diced tomatoes

1 (14oz) can sweetened condensed milk

1 (10.5oz) can tomato soup

1 (20oz.) can crushed pineapple with juice

1 (15.25oz) can fruit cocktail

1 (11oz.) can Mandarin oranges

1 (6.5oz) can tuna

1 (4oz) can green chilies

1 (8oz) can tomato sauce

1 can black beans

1 can cream of mushroom soup

Soy sauce

Vinegar

Chicken broth

 

February Week 2 Menu 

To see a Picture Menu Click HERE

 

Breakfast

Lunch

Dinner

Snack

Monday

Sausage Egg and Biscuit Sandwich

Chicken Pasta Salad

Serve with sliced Strawberries

* Spaghetti and Meatballs

Serve with Toasted Garlic Bread and a green salad

Strawberry Cheesecake Salad

Tuesday

Oatmeal and Toast with Peanut Butter

Meatball Sandwich

Serve with a green salad.

Parmesan Tilapia

Serve with *Wild Rice and Cucumber Salad

Oatmeal Muffins

Wednesday

 Scrambled Egg Tostada

Corn and Potato Chowder

Serve with Biscuits

Lettuce Wraps

Serve with Fried Rice

Popcorn (With M&M’s if you’re looking for something sweet)

Thursday

Waffles

Serve with bacon and orange juice

 Chicken Patty Sandwich

Serve with Sweet Potato Fries

Lime and Thyme Steak

Serve with *Parmesan Mushrooms and Green Beans

Dried Bananas

Friday

Oatmeal Muffins (From Tuesday) and bottled peaches

Gourmet turkey sandwich

Serve with Sugar Snap Peas

Beef Bavarian

Serve over Rice with *Tomato Soup as an appetizer

Cookie Dough Truffles

 

 

Weekly Tips

·         Monday – At dinner time make extra meatballs for Meatball Sandwiches on Tuesday.

·         Tuesday – Make 2 cups of extra rice for Fried Rice on Wednesday

·         Wednesday – After breakfast put the pork roast in the crock pot for Lettuce Wraps and mix up the marinade for Lime and Thyme Steak on Thursday

·         Thursday – After lunch put mushrooms in crock pot for Parmesan Mushrooms

·         Thursday – If you have left over mushrooms add them to the Beef Bavarian on Friday.

·         Friday – Keep your left over Tomato Soup and eat it with Grilled Cheese sandwiches on Saturday.

 

Menu and Shopping List in Word

Menu and Shopping List in PDF

February Week 2 Shopping List

Perishable Items

Non-Perishable Items

Food Storage

1 16-oz Loaf of Italian/French Bread

Garlic Bread

Plain Bagel

8 Slices Rye Bread

12 Eggs

4 C. Milk

2 C. Half & Half or Heavy Cream

2 ¼  Cup Unsalted Butter

1 (6.5oz) Tub Garlic & Herb Cream Cheese

2 ¼ C. Parmesan Cheese

1 C. Cheddar Cheese

Provolone Cheese

½  C. Sour Cream

3 (6oz) Strawberry Yogurts

12-oz Whipped Topping

Grapes

1 lb. Fresh Strawberries

3 Bananas

3 Fresh Limes

2 Tbs. Fresh Lemon Juice

5 Med. Potatoes

3 Med. Cucumber

Green Pepper

2 (8oz) Fresh Mushrooms

8 C. Kernel Corn (frozen or canned)

3 Onions

1 C. Celery

Lettuce Leaves

1 Cup Coleslaw Mix

1 bag Baby Carrots

1 C. Green Onions

1 Tomato

Parsley

Fresh Thyme

 

4 Tostadas

Cole Slaw Dressing

1 sm. Pkg Cheesecake Pudding (Powder)

½ C. Panko Bread Crumbs

5 C. Rice

1 Frozen Chicken Patty

½ C. Frozen Peas

Water Chestnuts

Pickled Yellow Peppers

Miniature Marshmallows

1 C. Chocolate Chips

1 C. Semi-Sweet Chocolate Chips,

1 C. Heath Bar Pieces

¾ C. Chopped Nuts

1 lb. (4) Tilapia Fillets

2 lb. Pork Roast

1 ½ lb. Beef Round Steak

1 lb. Deli Sliced Turkey

2 lb. Flank Steak

8-oz Bacon

6-oz Chorizo

Cooked or Canned Chicken

2 Pkg. Frozen Meatballs

Dried Basil

Salt

Ground Black Pepper

Onion Powder

Garlic Powder

Ground Ginger

Celery Salt

Old Bay Seasoning

Paprika

Brown Sugar

Vegetable Oil

Sesame Oil

White Vinegar

Flour

Baking Powder

Baking Soda

Cornstarch

Vanilla

Soy Sauce

Honey

Tabasco Sauce

Salsa

Mayonnaise

Hot and Sweet Mustard

½ C. BBQ Sauce

1 Lrg. Can Stewed Tomatoes

Minced Garlic

2 Bottled Spaghetti Sauce

¾ C. Quick Oats

1 oz Ranch Dressing Mix

4 C. Chicken Stock

2 ½ C. Beef Broth

1 Pkg. Pasta

1 Pkg. Spaghetti

 

 

February Week 3 Menu 

To See a Picture Menu Click HERE

 

Breakfast

Lunch

Dinner

Snack

Monday

Fried Egg Sandwich

Serve with sliced Fruit

 

*Veggie Quesadilla

Serve with Orange Julius

Shrimp Creole

Serve with Corn on the Cob

Dried Apples

 

Tuesday

French Toast

Serve with Sausage links

Caesar Tortellini Salad

Serve with Lemonade

*Supreme Pizza Soup

Serve with Mozzarella Loaf

Pistachios

Wednesday

Bagel with Cream Cheese and fresh fruit

Mediterranean Pita Pocket

Serve with Olives

Beef Taco Skillet

Serve with Raspberry Jello Salad

*Black Bean and Corn Salsa with Chips

Thursday

Black Bean Omelet

Serve with a hot four tortilla

Chicken Caesar Wraps

Serve with Grapes

*Chicken Fried Steak

Serve with Saltine Lasagna

Canned Pineapple

Friday

Pancakes and Eggs

Oven Broiled Nachos

Serve with Spinach Smoothie

Pepper Jack Pork

Serve with Cinnamon Sweet Potatoes and Parmesan Broccoli

Peanut Butter Toast with Sliced bananas

 

Weekly Tips

·         Monday – When preparing lunch chop the following veggies: 4 Red bell peppers, 2 Green bell peppers, 1 very large red onion, one bunch cilantro, and 1 large yellow onion. Using storage bags or small container separate the veggies according to the meal they will be used in. With left over veggies make a green salad or freeze for soup.

                Veggie Quesadilla – 1 Green Bell, 1 Red Bell, 2 Tbsp Cilantro, ½ Cup Red Onion   

Shrimp Creole – ½ Cup Green Bell, ½ Yellow Onion (or about ½ Cup)

                Supreme Pizza Soup -  1 Cup Red Onion, ½ Cup Red Bell

                Black Bean and Corn Salsa – 1 Red Bell (About 1 Cup), 2 Tbsp Cilantro

                Saltine Lasagna – ½ Yellow Onion, 1 Red Bell

·         Tuesday – When cooking sausage for Supreme Pizza Soup, cook a pound of hamburger for Beef Taco Skillet.

·         Wednesday – Be sure to reserve extra Black Bean and Corn Salsa for Black Bean Omelets on Thursday

·         When cooking fried Chicken on Thursday, place pork in marinade for Friday.

 

Menu and Shopping List in Word

Menu and Shopping List in PDF

                February Week 3 Shopping List

Perishable Items

Non-Perishable Items

Food Storage

6 2/3 Cup Milk

1 ½ C. Buttermilk

1 Carton Cool Whip

7 Eggs

1 ¼  Cup Butter

12 Slices Mozzarella Cheese

¾  C. Grated Parmesan Cheese

4 ½ C. Shredded Cheddar Cheese

Sliced Pepper Jack Cheese

1/3 Cup Cream Cheese

Sour Cream

Hummus

4 Med. Sweet Potatoes or Yams

½ Cup Salsa

Spinach

1 Sm. Zucchini

4 Red Bell Peppers

2 Green Bell Peppers

1 Bunch Fresh Broccoli

3 Med. Tomato

2 Large Red Onion

2 Yellow Onion

2 Green Onion

1 Bunch Cilantro

4 Garlic Cloves

2 C. Button Mushrooms

4 Corn

1 Bag Caesar Salad Mix

Romaine Lettuce

1 9oz Pkg Cheese Tortellini

Sliced Ham

1 lb. Shrimp

½ lb. Bulk Italian Sausage

1 lb. Ground Beef

4 Beef Cube Steaks

3 Boneless Pork Chops

Grilled Chicken Strips

 

Tortillas

Tortilla Chips

Bread

Pita Pocket Bread

1 Loaf French Bread

½ Cup Breadcrumbs

Saltine Crackers

Rice

1 (6oz) Stick Pepperoni

Bacon Bits

Precooked Falafel Balls

Lime Juice

Lemon Juice

Caesar Dressing

1 Cup Frozen Corn

1 Sm Pkg Frozen Raspberries

1 Lrg. Pkg. Raspberry Jello

 

Olive Oil

Chili Powder

Tabasco Sauce

Paprika

Garlic Powder

Garlic Salt

Minced Garlic

Dried Rosemary

Dried Basil

Dried Parsley

Italian Seasoning

Taco Seasoning

Red Pepper Flakes

Cumin

Cinnamon

Nutmeg

Vanilla

Sugar

Flour

Baking Powder

Baking Soda

Salt

Pepper

2 Cups Canned Tomatoes

2 C. Tomato Sauce

1 Can Tomato Soup

3 (15oz) Can Black Beans

1 (4oz) Can Green Chilies

1 (14oz) Can Corn

1 (14.5oz)Can Diced Tomatoes

1 C. Chicken Broth

¼ C. Canned Black Olives

 

February Week 4 Menu 

To see a Picture Menu Click HERE

 

Breakfast

Lunch

Dinner

Snack

Monday

*Oatmeal and Toast

*Avocado Puff Pastry

 

Serve with Orange Slices

*Spicy Honey-Lime Drumsticks

Serve with Asparagus and Feta Salad

Blueberry Lemon Bars

Tuesday

Pancakes

Serve with Fried eggs

Ciabatta Chicken Sandwich

 

Serve with Carrots and Peas

Lindy’s Spaghetti Pie

Serve with Garlic Texas Toast

Greek Yogurt with Fresh Fruit

Wednesday

Chilaquiles

 

Serve with Grapefruit  Juice

Chili Dogs

 

Serve with Strawberries and Grapes

Italian Grilled Chicken

Serve with Guacamole Salad

Cheese and Crackers

Thursday

*Granola with Yogurt and Bottled Peaches

Picadillo Tostada

 

Serve with Chips and Salsa

Baby Back Ribs

Serve with Shallon’s 7 Layer Salad

Orange Julius

Friday

Grilled Bulls eye

 

Serve with sliced Tomatoes and Avocados

Herbed Chicken Salad Wrap

 

Serve with Apples and Carmel Sauce

Beef Tarts and Gravy

Serve with Steamed Broccoli

Pretzel Caramel Blondies

 

Weekly Tips

-          Monday – Remove Puff Pastry from Freezer and Cream Cheese from refrigerator. While baking Avocado Pastry, make Honey Lime Barbecue Sauce for dinner and Blueberry Lemon bars.  If you have left over chicken remove the bones and save for Ciabatta Chicken Sandwich.

-          Wednesday – While dicing onion and green pepper for Chiaquiles brown hamburger and dice onion for Chili Dogs.  Save extra ground beef for Picadilla Tostada on Thursday. Make extra grilled chicken for Herbed Chicken Salad Wrap.

-          Thursday – Boil 3 eggs for Shallon’s 7 Layer Salad - Put Baby Back Ribs in the Crock Pot

-          Friday – Use leftover ground beef, ribs, or Sunday roast for Beef tarts

 

 Menu and Shopping List in WORD

Menu and Shopping List in PDF

  

February Week 4 Shopping List

Perishable Items

Non-Perishable Items

Food Storage

15 Egg

2 ¼ Cup Milk

1/3 Cup Cream Cheese

Cottage Cheese

1/3 Cup Feta Cheese

½  Cup Parmesan Cheese

½ Cup Mozzarella Cheese

Colby Jack Cheese

2 ¾  Cup Butter

½ Cup Queso Fresco

1 Bunch Thick Asparagus

4 Red Onions

Mushrooms

Spinach

2 Romaine Lettuce

3 Stalks Celery

2 Pint Grape Tomatoes

1 Yellow Bell Pepper

Green Sweet Pepper

1 Cucumber

2 Tbsp. Jalapeno Peppers

6 Garlic Cloves

1 Bunch Green Onion

½ Cup Cilantro

Fresh Basil

3 Ripe Avocado

Lemon Zest

Lime Zest

1 sm. Pkg. Frozen Peas

2 Cups Fresh Blueberries

Hot Dogs

Ciabatta Bread

Bread of Choice

Hot Dog Buns

Corn Tortillas

Tostadas

1 Pkg Refrigerated Biscuits

1 Large Sheet Puffed Pastry

¾  Cup Lemon Juice

Creamy Caesar Dressing

Hot Sauce

Bacon Bits

Roasted Red Peppers

¾ Cup Chopped Pecans

8 Chicken Drumsticks

4 lb. Ground Beef

3 lb. Baby Backribs

10 Boneless, Skinless Chicken  Breasts

½  Cup Frozen Orange Juice Concentrate

 

 

Salt

Pepper

Oregano

Garlic Powder

Garlic Salt

Italian Seasoning

Flour

1 ½ Cup Quick Oats

4 oz. Dried Spaghetti

Vanilla

Granulated Sugar

Brown Sugar

Baking Powder

Baking Soda

Cider Vinegar

Vegetable Cooking Spray

Extra Virgin Olive Oil

Ketchup

Yellow Mustard

Mayonnaise

1 (18oz) Barbeque Sauce

1/3 Cup Salsa

1 (14oz) Can Sweetened Condensed Milk

1 Can Black Beans

2 Cans Water Chestnuts

1 (4oz) Can Sliced Olives

1 Can Cream of Mushroom Soup

1 (15oz) Can Tomato Sauce

 

 

 

 

 

Categories: 
Tags: 

Comments

Add new comment

Reader Comments