January Menu Week 1-4

 January Week 1 Menu

To see a picture menu click HERE







German Pancakes

Serve with Powdered Sugar, peanut butter, or Jam

Grilled Bulls eye

Garnish with cheese, crumbled bacon, tomatoes, etc.

Beef Enchiladas

Serve with Corn Chips and Guacamole

Crackers (or cucumbers) with sliced cheese and roast beef


Oatmeal and Toast

Creamed Eggs

Serve over toast

Crock Pot Chicken Chili

Serve over rice with Corn Bread

Strawberry Yogurt Salad


 Bran Muffins and fresh fruit

Dill Roast Beef Sandwich

Serve with Orange Slices and Strawberries

Saucy Boneless Ribs

Serve with Garlic Mashed Potatoes and a Green Salad

Celery with Peanut Butter and Raisins


Pressed Breakfast Burritos

BBQ Chicken Pockets

Serve with carrot sticks

Beef Noodle Casserole

Serve with Easy Parmesan Knots and Green Beans

Greek yogurt with granola


Pancakes and Eggs

Mexican Chopped Salad

Sweet and Sour Chicken

Serve with stir-fried green beans and white rice

Oh Henry Bars


Weekly Tips

Monday: Make a double batch of enchiladas and freeze the extra

Monday: Brown hamburger for beef noodle casserole when you make enchiladas

Monday: Boil the eggs for creamed eggs while cooking grilled bulls eye

Wednesday: Freeze ½ of the bran muffins for after school snacks next month

Wednesday: Chop veggies for Friday’s Mexican Salad when you make a green salad for dinner

Friday: Freeze half of your Oh Henry bars to send in school lunches or for a Saturday picnic


January Week 1 Shopping List

Menu 1 and shopping list in Word

Menu 1 and Shopping list PDF

Perishable Items

Non-Perishable Items

Food Storage

5 Cup Milk

24 Eggs


Shredded Cheese

Sour Cream

2- Cream Cheese

32 oz Strawberry Yogurt

½ Pint Half & Half

Parmesan Cheese

1 Qt Buttermilk

1 lg Yellow Onion

8-10 Russet Potatoes

1- Jalapeno

1 bunch Cilantro

1 each Red and Green Bell Pepper

1 Small Red onion

1 Head Romaine Lettuce

3-4 Radishes

1 lb Green Beans

1 lb Fresh Strawberries

1 lg Cucumber

1 Head of Iceberg Lettuce

3-4 Tomatoes

5 Avocados

1 Bunch Green Onions

½ lb Sliced Roast Beef



Tortilla Chips


20 Flour Tortillas

1- 12oz Cool Whip

1 pkg Mini Marshmallows

1 box All Bran Cereal

1 box Branflakes


Nuts (Pecans)

Boneless Pork Ribs

3lbs Ground Beef

1-2 lbs Boneless Chicken Breasts

2 cans Shredded Chicken (or buy more boneless chicken breasts, cook and shred)

2 Frozen Chicken Breasts


2 tubes Refrigerator Biscuits

Feta Cheese

Japanese Vinegar

Pineapple Juice

Macaroni Noodles

1 can Refried Beans



Garlic Powder

Onion Powder

Chili Powder

Corn Starch

Ranch Dressing Mix


Baking Soda



Brown Sugar


Kosher Salt


Parsley Flakes


Baking Powder




1 Can Diced Tomatoes

Tomato Sauce

3 Can Corn

2 Can Black Beans

1 Can Green Beans


Olive Oil



Worcestershire Sauce

Minced Garlic

Lime Juice

BBQ Sauce

Soy Sauce


January Week 2 Menu

To see a picture menu: click HERE







Oatmeal with Raisins and bottled peaches.

Baked Italian Sub

Serve with Raspberry Lemonade

*Upside Down Fettuccine Bake

Serve with Garlic Roasted Asparagus and French bread


Bananas and peanut butter (or frosting if the kids aren’t looking)


Waffles with powdered sugar and fresh raspberries

Chicken Chip Nuggets


Serve with Celery Sticks


Ravioli Soup

Serve with Garlic Texas Toast

Toast with Butter and Jam


Avocado Egg Flat Bread


Serve with Grape Juice

Mini Bagel Pizza

 Serve with Gogurt

Chicken Pot Pie

Serve with Peach Milkshakes   

Mrs Fields Cookies


Toasted Bagel with Peanut Butter

Serve with Yogurt and orange juice

Egg Salad Sandwich

Serve with fresh fruit

Oven Fried Pork Chops

Serve with Glazed Carrots and Pineapple

Smooth Strawberry Shake


Fried Egg Sandwich

 Serve with Orange Slices

French Dip Bundles

 Serve with Pickles and Sliced Cheese

Chicken with Chili Con Queso

Serve with Lemon Cilantro Rice

Hard Boiled Eggs (mix the yolks with mayo & mustard for deviled eggs, or sprinkle with crumbled bacon or potato chips)


Weekly Tips

-          Monday: While browning sausage for Fettuccine Bake also brown beef for Ravioli Soup on Tuesday, cook bacon for Avocado Egg Flat Bread and broil chicken breasts for Pot Pie on Wednesday. (Isn’t it great to get most of the hard work done on Monday?)

-          Monday: Double the Fettuccini Bake and freeze one for later. (Don’t forget to buy extra ingredients)

-          Wednesday: Boil your eggs for Egg Salad sandwiches on Thursday while making Avocado Egg Flat Bread. Remember to boil a few extra for your Friday snack.

-          Wednesday: Make two pot pies and freeze one for later. (Don’t forget to buy extra ingredients)


 Menu 2 and Shopping list in Word

Menu 2 and Shopping list in PDF


January Week 2 Shopping List

Perishable Items

Non-Perishable Items

Food Storage

24 Eggs



Greek Pita Bread (or similar flat bread)

Plain Bagels

3 8oz Tube Crescent Rolls

Sour Cream

1 Cup Parmesan Cheese

1 cup Shredded  Jack Cheese

½Cup Shredded Mozzarella Cheese

¾  lb. Provolone Cheese

1 Onion

2-3 Tomatos

1 bunch Green Onions

1 bunch Celery

1 bunch Cilantro (you may have extra from last week)

1 bunch Fresh Basil

¼ Cup Parsley

1 Ripe Avocado

1 lb Carrots

1 Bunch Asparagus

3 Cups Strawberries

1 Lemon

½ lb Deli Ham

½ lb Hard Salami

1 pkg Pepperoni

¼ lb Roast Beef

Roasted Red Peppers

1 Cup Herb-seasoned stuffing mix

1 Cup Barbeque Potato Chips

1 8-ounce bag frozen vegetables

1 10 0z. Pkg. Frozen Chopped Spinach

¼ Cup Pickles

Lemon Juice

2 Frozen Pie Crusts

2 Cup Vanilla Ice Cream

2 Pkgs. Chocolate Chips

1 Pkg. Chopped Nuts

¼ Cup Slivered Almonds

1 tsp. Dijon Mustard

8 oz. Fettuccini

Au Jus Dipping Sauce

½ Cup Italian Dressing

Chili Con Queso Cream Sauce

Pizza Sauce

1 lb Ground Beef

4 Pork Chops

4 lb Boneless Skinless Chicken

5 Strips Bacon

1 ¾  Cups Butter

 1 (13oz) Package Ravioli

 ½ lb. Italian Sausage


Minced Garlic



White Pepper

Onion Salt

Garlic Salt

Chili Powder

Garlic Powder

Ground Cinnamon

Ground Tumeric

Dried Basil

Dried Thyme




Brown Sugar

1 cup Raw Long Grain Rice


Baking Powder

Baking Soda

Vegetable Oil

Olive Oil


Barbeque Sauce

1/3  Cup Chicken Stock

1 (28oz) Can Crushed Tomatoes

1 (6oz) Can Tomato Paste

1(14.5oz) Can Diced Tomatoes

1 (14.5oz) Can Beef Broth

1 6oz. Jar Chopped Pimientos

1 4oz. Can Diced Green Chiles

1 Can Cream of Chicken Soup



January Week 3 Menu

To see a picture menu click HERE







*Ham and Cheese Omelet

Black Bean Wrap

Serve with Carrot Sticks and Ranch Dressing

Mac and Cheese Lasagna

Serve with Mozzarella Loaf

Apples with Peanut Butter


Pancake Squares

* Festive Tossed Salad

Ranch Chicken

Serve with Baked Broccoli

Cottage Cheese with peaches


Granola with Yogurt and fresh fruit

Mandarin Chicken Wraps

Honey Mustard Pork Tenderloin

Serve with Grilled Mushrooms and Rice-a-roni

Dessert Pizza


Bacon Sour Cream Scramble

Meatball Hoagies

Serve with ice cold lemonade and potato chips

Tater Tot Casserole

Serve chips and salsa as an appetizer

Cranberry Orange Smoothie


*Oatmeal and Toast

Tomato Tortellini Soup

Jazzy Pork Quesadillas

Serve with Mexican Corn

Chewy Energy Bars


Weekly Tips

-          Monday:  When chopping onions and peppers for Ham and Cheese Omelet, chop extra for Mexican Corn, Bacon Sour Cream Scramble, and Meatball Hoagies.  Store extras in a zip top bag in the fridge.

-          Monday: While making dinner, mix up a batch of Pancake Squares, place batter in the fridge until morning OR cook it the night before and reheat in the morning.

-          Tuesday: When slicing lettuce for Festive Tossed Salad chop broccoli for dinner.

-          Wednesday MORNING: Cook chicken for Mandarin Chicken Wraps. Cook and crumble bacon for Bacon Sour Cream Scramble. Brown beef for Tater Tot Casserole.  Prepare marinade for Pork Tenderloin

-          Wednesday Evening: Be sure to reserve 2 Cups of shredded pork for Jazzy Pork Quesadillas on Friday.

-          Friday: During breakfast remove chive and onion cream cheese AND regular cream cheese from the fridge. It will be much easier to work with if it is soft.  Save ½ of your chipotle chilies for tacos on week 4.


Menu 3 and Shopping List Word

Menu 3 and Shopping List PDF


January Week 3 Shopping List

Perishable Items

Non-Perishable Items (& Freezer)

Food Storage

18 Eggs


2 ½  Cup Plain Greek Yogurt

1 lb. Shredded Mozzarella Cheese

1  cup Grated Parmesan Cheese

½ C. Shredded Swiss Cheese

2 Cups Shredded Mexican Blend

½ lb Provolone Cheese

½ Carton Chive & Onion Cream

2 8oz Pkg Cream Cheese

4 cups Sour Cream

5 Avocados

1 bunch Green Onions

2 Green Bell Peppers

2 Jalapeno Peppers

3-4 Tomatoes

2 Bunches Broccoli

1 lb Mushrooms

1 head Romaine Lettuce

1 head Cabbage

1 bunch Cilantro

2-6 Apples

2-4 Pears

1 Lemon

1 Lime

1 ½ C. Frozen Cranberries

1 bunch Bananas

2 Oranges

Rye Bread

Hoagie Buns

Uncooked Flour Tortillas

Egg Roll Wrappers

1 (9oz) Pkg Tortellini

1 Loaf unsliced French Bread


Dijon Mustard

1/3 Cup Pickled Jalapenos

1 pkg (7 oz.) Kraft Mac and Cheese

2-3 Cups Spaghetti Sauce

½ Cup Chopped Cashew

1 Cup  Corn Flakes

2-2 ½ Cups Crisp Rice Cereal

¼ Cup Toasted Wheat Germ

3 Tbs. Agave Nectar

1 Cup Chow Mein Noodles

Flour Tortillas

¼ c Sun Dried Tomatoes

Chipotle Chiles

1 lb Butter

1 Pkg (16 oz.) Frozen Mixed Vegetables

1 Medium Pkg Tatar Tots

30 Frozen Cooked Meatballs


2 ½ lb Lean Ground Beef

1 lb Boneless Skinless Chicken

2 (1lb) Pork Tenderloins



Garlic Salt



Baking Powder



Coarsely Ground Black Pepper

Red Chili Pepper Flakes

1 pkg. Ranch Style Dressing (dry)

Natures Seasoning

Olive Oil

Vanilla Extract


Corn Syrup

Peanut Butter

Minced Garlic

Non- Stick Olive Oil Spray

Apple Cider Vinegar


2 Cups Old- Fashioned Oats

Brown Sugar

1 Can Mushrooms

2 (14oz) Cans Chicken Broth

1 (10oz) Can Tomato Soup

2 Cans Whole Kernel Corn

1 15oz Can Sloppy Joe Sauce

1 Can (14.5 oz) Cream of Mushroom Soup

1 Can Mandarin Oranges

1 Can Black Beans


January Week 4 Menu  

To see a picture menu, click here







Pancakes and Eggs

Open-Faced Bagel Sandwich

*Beef with Broccoli

Serve with Avocado Egg Rolls

*Strawberry Key Lime Pie


*Ham and Egg Wrap

Chicken Feta Salad

Pork and Veggies

Serve with homemade French Bread

Tuna salad on Toast (add a sliced tomato during the summer!)


Toasted Bagel with Cream Cheese and Sliced Ham

Stromboli Wraps

Bacon Wrapped Chicken

Serve with Feta Cucumber Salad

No Bake Coconut Scotchies


Sausage Egg Biscuit

Chicken Tortellini Salad

*Beef with Cucumber Raita

Serve with Broccoli Rice Pilaf



Lemon Waffles

Taco Bell Cantina Bowl


Chipotle Pork Tacos

Serve with Black Bean and Corn Salsa

Fresh Veggies with Hummus or Ranch Dressing


Weekly Tips

·         Monday – Whip up the Key Lime Pie at lunch time so it will be ready to eat after school or after dinner.  When you chop the veggies for Beef and Broccoli chop 2 stalks of celery, 1 red pepper, and ½ red onion for Feta Chicken Salad.

·         Monday – After breakfast put pork in crock pot for Pork and Veggies and begin making French Bread

·         Monday – Broil 2-3 chicken breasts for Chicken Feta Salad and Chicken Tortellini salad.

·         Thursday – Grill an extra steak for Friday’s Cantina Bowl


 Menu 4 and Shopping List in Word

Menu 4 and Shopping List in PDF


 January Week 4 Shopping List

Perishable Items

Non-Perishable Items

Food Storage

12 eggs


Shredded Cheddar Cheese


Chive and Onion Cream Cheese (check for week 3 left overs)

Sliced Salami

Sliced Ham


Green Pepper

Pepper Jack Cheese (or left over provolone from week 3)

2 heads Broccoli
3 Ripe Avocados

1 Bunch Cilantro (Check for week 3 left overs)

Egg Roll Wrappers

1 lb Strawberries


Red Pepper

Red Onion

Sour Cream

Feta Cheese

Green Bell Pepper

½ lb Fresh Mushroom



1 ½ lbs Flank Steak

Sun Dried Tomatoes

1 (8oz) Carton Cool Whip

Lime Juice

9” Graham Cracker Pie Crust


Chicken Breasts

1 lb Pork Roast

Pancake Mix

Baking Soda



Soy Sauce

Vegetable Oil

Brown Sugar

Minced Garlic


1 Can Sweetened Condensed Milk


Dried Dill Weed

Apple Cider Vinegar

Worcestershire Sauce

1 (8oz) Can tomato Sauce






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