Menu Plan A

2 week cooking list

Grocery List:

CANNED GOODS: * means you will need it the day you cook
1 12 oz can tomato paste
4 28 oz cans Italian-style crushed tomatoes
1 14.4 oz can diced tomatoes
1 15 oz can bk beans
1 25 oz can chili
1 4 oz can mushroom pieces
3 14.5 oz can beef broth
3 14.5 oz cans chicken broth
1 14.5 oz can sauerkraut
1 15 oz can whole berry cranberry sauce *
1 11 oz can mandarin oranges*
1 16-oz jar mild, chunky salsa

GRAINS, NOODLES, AND RICE
1 16oz pkg spaghetti*
4 hamburger buns*
1 16 oz pkg regular white rice
15oz pkg Italian seasoned dry bread crumbs
1 1.25 oz pkg taco seasoning mix
1 1.25 oz envelope dried onion mix
2 12 oz pkgs wide egg noodles
1 12 oz bag torilla chips*

DAIRY PRODUCTS
3 lg eggs
1 pt half & half
8 oz plain yogurt
1 stick butter
12 oz sour cream
4 oz feta cheese
2 oz swiss cheese, grated
6 oz Monterey Jack cheese, grated
4 oz mozzarella cheese, grated

MEAT, POULTRY, AND SEAFOOD
1 lb bulk Italian sausage
1/2 lb cooked kielbasa sausage
1/2 lb cooked ham
3 1/2 lbs gr beef
real bacon bits
2 lb thick boneless pork chops
2 1/2 lbs beef roast
1 1/2 lbs cooked, frozen sm or Med shrimp
1 1/2 lbs frozen tilapia fillets
1 1.5-to-2 oz flank steak
12 boneless, skinless chicken pieces (breasts or thighs)

PRODUCE
5 Med onions
2 lg carrots
1 gr pepper
1 red bell pepper
2 bunches of gr onion
1 bunch fresh parsley
1 4.5 oz jar crushed garlic
1 bunch celery
1 lemon
4 potatoes*
2 apples*

STAPLES LIST:
bay leaves
Cajun seasoning
chili pwd
bk pepper
dry mustard
salt
curry pwd
thyme, dried
basil leaves, dried
oregano, dried
catsup
Worcestershire sauce
paprika
soy sauce
sesame seeds
caraway seeds
red pepper flakes
ginger
honey (1 cup)
olive oil (2 T)
vegetable oil (3/4 cup)
red wine vinegar (1/4 cup)
Parmesan cheese, grated
Tabasco sauce
waxed paper
slivered almonds*
raisins*
shedded sweetened coconut*

FREEZER CONTAINERS
6-cup container: Spaghetti
2-cup container: Baked fish in Spaghetti sauce
14-cup container: Taco soup
8 1/2 x 12 inch casserole dish: Stuffed Pork Chops
Heavy-duty aluminum foil. Stuffed Pork Chips
Waxed paper: Chili Hamburgers






COOKING DAY
1. Slightly undercook reg rice and noodles (al Dente) that will be frozen> When you reheat them, they will have a better consistency and won't turn mushy.
2. Perform all the chopping and slicing tasks.
carrotts: peel and slice 2
green pepper: chop 1
red pepper chop 1
fresh parsley: chop 1 cup
gr onions: chop 2 bunches
celery: chop 1 1/2cups
onions: finely chop 5 med
kielbasa: slice 1/2 lb
ham: dice 1/2 lb
slice flank steak into 1/2 inch strips against the grain
cut 6 chicken breasts into strips
3. Treat the Casserole dish you'll use with nonstick spray.

ASSEMBLY ORDER

PORK DISHES
1. Prepare spaghetti sauce. When spaghetti sauce has simmered for an hour, cool and freeze in the container indicated. You will be freezing ingredents for Spaghetti, and Baked Fish in Spaghetti sauce.
2. While Spaghetti sauce simmers, combine ingredients for Baking Jambalaya and freeze.
3.Prepare Stuffed Pork Chops and freeze.

CHICKEN DISHES
1. Prepare 12-Boy Curry and freeze
2. Prepare Cranberry Chicken and freeze
3. Prepare Sweet Soy Marinated Chicken and freeze
4. Prepare Babecued Chicken and freeze

BEEF DISHES
1. Prepare chili Hamburgers and freeze
2. While browning ingredients for Beef Goulash, prepare Caraway Pot Roast and freeze
3. Prepare Taco Soup
4. While Taco soup boils, prepare Marinated Flank Steak and freeze
5. Freeze Taco Soup

SEAFOOD DISHES
1. Prepare Fiesta Shrimp Dinner and freeze.



RECIPES

SPAGHETTI SAUCE
1 lb bulk Italian sausage
1 1/2 C chopped onion
1 12 oz can tomato paste
3 28 oz cans Italian-style crushed tomatoes
2 C water
4 teas minced garlic
4 bay leaves
2 Tb sugar
4 teas dried basil leaves
2 teas dried oregano leaves
4 Tb chopped fresh parsley
2 teas salt
1 16 oz pkg spaghetti*

In lg pot, cook and stir the sausage with onion until the meat is br. Drain the fat, Add remaining ingred, except the spaghetti. Bring sauce to a boil: reduce heat. Partly cover and simmer for 1 hour, stirring occasionally.
After sauce has cooled, freeze the sauce in a 9 cup container.
To prepare for serving, thaw sauce and heat in a Med saucepan. Cook noodles, drain and pour sauce over.
Makes 8 servings

BAKED FISH IN SPAGHETTI SAUCE
1 1/2 lb tilapia fillets*
2 cups spaghetti sauce
Freeze in a 2 cup container.
To prepare thaw the fish and sauce. Pour 3/4 C spaghetti sauce on bottom of baking dish, add fish, and cover fish with remaining spaghetti sauce. Bake at 350 F for 20 Minutes
Serves 4

BAKED JAMBALAYA
3 Tb real bacon bits
1/2 C chopped celery
1/2 C chopped gr peppers
2 Tb gr onion chopped
1/2 lb cooked kielbasa, sliced
1/2 lb diced cooked ham
1/2 teas dried thyme
1 teas Cajun seasoning
1 28-oz can crushed tomatoes
1 14.5-oz can beef broth
1 1/2 C uncooked reg rice*
Mix in lg bowl all ingredients except rice. Pour into freezer bag, and freeze.
To serve Thaw, add rice and put into greased 9x13 inch baking dish. Cover and bake at 375 for 1 hr.
Serves 8 to 10

STUFFED PORK CHOPS
2 lbs thick boneless pork chops (about 3)
1 C grated Mozzarella cheese
1 4-oz can sliced mushroom stems and pieces
1/4 C mincefd gresh parsley
1/2 teas salt
1/4 teas pepper
1/2 C seasoned bread crumbs
1 egg
In a sm bowl combine cheese, mushrooms, parsley, salt and pepper. Take 2 pie pans and beat the egg in one: sprinkle the bread crumbs in the other.
Slit each pork chop lengthwise and about 3/4 of the way through the chop. Stuff with the cheese-mushroom mixture. Then dip and roll the chops 1st in the egg and then the bread crumbs. Seal in a casserole dish treated with cooking spray, and freeze.
To serve thaw and 1/3 C water to the casserole dish and cover with foil. Bake at 350 for 40 minutes.
Serves 5

12-BOY CURRY
6 boneless skinless chicken breasts cut into strips
6 Tb butter
1 C Chopped onion
1 C celery
2 -3 teas crushed garlic
1 -2 Tb curry pwd
1 teas dry mustard
1 1/2 teas salt
1/2 teas pepper
1 teas paprika
1 1/2 C Beef Broth
1 C half and half
3 Tb catsup
Rice*
Shredded coconut*
Raisins*
Chopped Gr onions*
Slivered almonds*
Mandarin Oranges*
Cut chicken breasts into strips. In Lg skillet, saut'e chicken strips in 3 Tb butter until just cooked but not dry. Remove and melt another 3 Tb butter in skillet. Add onion, celery, and garlic and saut'e until limp but not brown
Combine ddry ingredients and add to vegetable mix. Stir until blended. Add reamaining ingred and cook slightly, stirring until well blended. Add cooked chicken and stir than freeze in 1 gal freezer bag.
To serve thaw, heat though but do not overcook. Serve on rice. Good with condiments such as coconut, raisins, gr onion (chopped), slivered almonds, and mandarin oranges.
Serves 6 to 8

CRANBERRY CHICKEN
6 boneless skinless, chicken breast halves
2 envelopes dried onion soup*
1 16 oz can whole berry cranberry sauce*
Freeze chicken breats in bag. When thawed, place chicken in greased baking pan, mix dry soup mix, and cranberry sauce and spread over top. Cover with foil. Bake at 350 F for 40 minutes. Bake another 15 min uncovered.
Serves 6

SWEET SOY MARINATED CHICKEN
2 1/2 lbs boneless, skinless chicken pieces (breasts or thighs)

Marinade
1 C honey
3/4 C soy sauce
2 Tb garlic
1 teas gr ginger
warm marinade ingredients together in microwave until honey is melted, about 1 1/2 min. Pour over chicken in freezer bag, freeze.
To Serve, thaw pour into baking dish, cove with foil, and bake for 30 minutes at 350 F. Uncover, turn and bake an additional 30 minutes.
Serves 4

BARBECUED CHICKEN
3 1/2 lbs boneless, skinless chicken pieces
3/4 C veg oil
1/3 C soy sauce
3 Tb worcestershire sauce
1/4 C red wine vinegar
Juice of one lemon
1 Tb dry mustard
1 teas salt
2 Tb minced fresh parsley
1/2 teas crushed garlic
In a freezer bag combine all ingre Freeze.
To serve Thaw, remove the chicken, reserving marinade, grill over Med hot coals 15 to 20 min. basting
Serves 5

CHILI HAMBURGERS
1 1/2 lbs lean gr beef
3 Tb chopped bell pepper
1/4 C Chopped onion
1 1/2 Tb chili pwd
2 dashes tabasco sauce
1/2 teas bk pepper
1 teas salt
4 hamburger buns*
Thouroughly mix all ingred except buns. Shape into 4 hamburger patties. Wrap each in waxed paper and freeze in bag, with wax paper between.
To serve thaw. Grill
Serves 4

BEEF GOULASH
2 lbs gr beef
2 C onion
1 C bell pepper
1 C carrots
1 teas garlic
1/3 C catsup
1 Tb worcestershire sauce
2 dashes tabasco sauce
1 14.5 oz can beef broth
2 teas paprika
1 teas salt
4 Med potatoes*
Brown meat, onion and red pepper in lg skillet. Mix all ingredients together and place in one gallon bag freeze.
To serve thaw and put into a crock-pot. Add 4 potatoes peeled and cut. Make sure potatoes are under the liquid. Cover and cook on low for 4 - 6 hrs.
Serves 4

CARAWAY POT ROAST
1 lg onion
1 teas crushed garlic
1 1/2 lb roast beef
1 1lb can sauerkraut, drained
1 teas caraway seeds
1/2 teas salt
1/4 teas pepper
1 C water
2 apples (grated when served)*
8 oz wide egg Noodles*
Place all ingred except water, apples and noodles in bag seal freeze.
To serve thaw and put in crock pot. Add water, cover, and turn on low for 6 to 8 hrs. Shred meat in the sauce to serve. Chop 2 apples and put on top of sauce to serve. Serve on cooked noodles.
Serves 5 to 6

TACO SOUP
3 14.5 oz cans chicken broth
1 14.5 oz can diced tomatoes
1 15 oz can bk beans, drained
1 15 oz can chili
1 bunch of gr onions
1 14.5 oz can whole kernel corn
1 1.25 oz pkg taco seasoning mix
Shredded Monterey Jack cheese*
Sour Cream*
1 12 oz bag totilla chips
Pour all ingred except last 3 into lg pot and bring to boil. Simmer for 10 min. Cool pour into 14-cup container freeze
To serve thaw bring to boil simmer 20 minutes
Serves 4 to 6

MARINATED FLANK STEAK
1 1.5 to 2 lb flank steak cut into 1/2 in strips against the grain
2 Tb sugar
2 Tb soy sauce
12 Tb olive oil
1 Tb sesame seeds
1/2 teas red pepper flakes
Spread sesame seeds on pie pan and place in oven at 350 F for 5 min to toast. Place all other ingred in bag and freeze.
Before serving, Thaw then pour contents of bag on a foil-lined rimmed baking sheet. Broil 4 to 5 mon then turn meat and broil 2 to 3 min more.
Serves 4

FIESTA SHRIMP DINNER
1 1/2 lb frozen cooked shrimp
12 oz wide egg noodles, cooked and drained
4 oz feta cheese
1/2 C swiss cheese
1/2 C Monterey Jack cheese, shredded
16 oz mild, chunky salsa
3/4 C minced fresh parsley
1 teas dried basil
1 teas dried oregano
2 lg eggs
1 C half and half
1 C yogurt
Cook and drain noodles. Drain and set aside. Measure the 3 cheeses, salsa, parsley, and spices into med bowl, add noodles stir. In sm bowl, mix well the eggs, half & half, and yogurt. Add to noodles, Place in 1-gallon freezer bag freeze.
To serve thaw, blot thawed cooked shrimp with paper towel. Add sprimp to noodles and place in greased 9x13inch prepared baking dish. Bake uncovered at 350 F for 25 min
Serves 6