This is the 33rd edition of the weekly 30-minute menus for 2010. These are published on a weekly basis; I like to found the weekly menus on Thursday or Friday, grocery shop on Saturday, and start the week's menus on Sunday.
Since it is still so hot and the kids are going back to school (and all the company that means), I have included a cook once - eat three times menu strategy this week. We can all be winners with our time, our budget, and our family. How great is that!
This Friday is the start of the Labor Day weekend. My house will arrive on Friday evening so I will have the Beef Vegetable Soup simmering on the stove as they come home. We will begin our celebration on Saturday night with house and friends with a Crab Boil. To accompany the meal, I will serve the Tex-Mex appetizer policy containing: Sharp Cheddar Wedge with Farm House Chutney; Buffalo Wings with Blue Cheese Dressing; Celery, Carrots, Ripe Olives, Sliced Apples on the Vegetable Tray; Tortilla Chips and easy Water Crackers; Smokehouse Almonds. This will be a grand meal with lots of fun for everyone!
You will find that I use some cooking methods, mix and match, to get dinner on the table quickly! (The ingredients in parenthesis show some of my quick-prep steps.) You can always substitute your favorite made-from-scratch recipes when you have more time.
I hope you have a great week!
Sunday:
Fish in White Wine Sauce (frozen fish fillets)
Duchess Potatoes (instant garlic mashed potatoes)
Baby Peas (frozen peas)
Baked Tomato Halves
Coconut Cream Pie with Berries (prepared graham cracker crust, instant pudding mix; purchase extra berries for Thursday)
Monday:
Roast Beef and Vegetables (crock pot; save leftover beef for Wednesday and Friday)
Tossed Salad with Blue Cheese Dressing (bagged salad greens, bottled salad dressing)
Ginger Shortcakes with Caramelized Pears (baking mix, canned pears)
Tuesday:
Sauteed Chicken and Mushrooms (boneless, skinless chicken breasts or cutlets, sliced mushrooms)
Roasted Red Potatoes with Green Beans (frozen veggie mix)
Baked Granola Apples (purchased cereal)
Wednesday:
Shepherd's Pie (beef from Monday; instant mashed potatoes, canned mixed vegetables and soup)
Waldorf Salad
Cherry Fluff (canned cherry pie filling and pineapple, frozen whipped topping; purchase extr whipped topping for Thursday)
Thursday:
Tortellini Rustica with Fresh Vegetables (vegetarian; ready tortellini, grated Parmesan cheese)
Three Pepper Salad (jarred Italian salad dressing)
Quick Tortoni and Seasonal Berries (purchased coconut macaroon cookies and ice cream, frozen whipped topping)
Friday:
Beef Vegetable Soup (beef from Monday; canned vegetables and mushroom gravy)
Gouda or Cheddar Paninis
Blueberry Turnovers (blueberry jam inside crescent rolls with sugar glaze on top)
Saturday:
Crab Boil for a Crowd
Potato Salad (canned potatoes)
Spring Vegetable Salad (cherry tomatoes, bottled vinaigrette)
Individual Corn Puddings (canned corn)
Angel Food Torte (purchased angel food cake, instant pudding mix)
I sincerely hope you have fun with your meal planning and preparation,
Elizabeth Randall and Family
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