January Menu Week 2

 

January Week 2 Menu

To see a picture menu: click HERE

 

Breakfast

Lunch

Dinner

Snack

Monday

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)

Tuesday

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

Wednesday

Avocado Egg Flat Bread

 

Serve with Grape Juice

Mini Bagel Pizza

 Serve with Gogurt

Chicken Pot Pie

Serve with Peach Milkshakes   

Mrs Fields Cookies

Thursday

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

Friday

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 and Shopping list in Word

Menu and Shopping list in PDF

 

January Week 2 Shopping List

Perishable Items

Non-Perishable Items

Food Storage

24 Eggs

Milk

Bread

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

Salt

Pepper

White Pepper

Onion Salt

Garlic Salt

Chili Powder

Garlic Powder

Ground Cinnamon

Ground Tumeric

Dried Basil

Dried Thyme

Oregano

Flour

Sugar

Brown Sugar

1 cup Raw Long Grain Rice

Vanilla

Baking Powder

Baking Soda

Vegetable Oil

Olive Oil

Mayonnaise

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

 

 

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