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Tuesday, January 19, 2010

Sunday - 5 Day Meal Planner 1/24

Monday: Glazed Salmon with Broccoli Rice
Tuesday: Monterey Chicken Tortilla Casserole
Wednesday: Ravioli with Peas and Shallots
Thursday: Chicken Corn Chowder
Friday: Chili-Rubbed Roast Beef

I will assume you have kosher salt, pepper, 2 TBS of butter, milk, evvo, brown sugar, soy sauce, white rice and chili powder.

From the store:
1 ½ pound cheese (or any other) ravioli
4- to 6-pound top-round or eye-round roast
4 boneless skinless chicken breasts (for chowder and Monterey chicken)
4 pieces skinless salmon filets
1 pkg precooked bacon (for chowder)
2 shallots
4 small sweet potatoes
1 large red onion
1 head broccoli
1 green pepper (less expensive than red)
1 lemon
Green onions
2 bags of salad
Shredded cheddar
10 ounces frozen peas
1 jar olives (pitted)
Cream of Celery Soup
1 8ounce can corn
1 can creamed corn
1 bag tortilla chips
1 big jar Picante sauce or 2 small jars
1 loaf French bread

On Sunday night you should cook all chicken breasts and cut them up. I would also do the other chopping like the head of broccoli, red onion, shallots, green onions, olives and the sweet potatoes. If you do this you are setting yourself up for a relaxing week of home cooked meals!

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