Weekly Menus January 2015

Stuffed Chicken Breast web

Your weekly menus for January 2015 are here. As always I have tried to select easy and different recipes for you. If you find you do not like any of them make sure to visit the website for any other meal you would prefer.

You will find that every week I try and give you a meat, chicken and vegetarian dish. Some days we have soups and others we have casseroles.

Hungarian Mushroom Soup with Crusty Bread
Beef in Red Curry Sauce with Steamed White Rice
Shrimp Fried Rice

Three Bean Chipotle Chili
with Crackers or Cornbread
Baked Chicken Legs with Barbecue Sauce with Baked Sweet Potato Fries

Monday’s soup can be made a day in advance and just heated before dinner. This is an easy soup to make which goes perfectly with some crusty bread and butter. You can make this with white button, Portabello or Shitake mushrooms.

Tuesday’s beef in red curry sauce is super easy to make. The most time you will spend is in prepping. Once you have all your ingredients this comes together quickly. This is a delicious meal that you will serve with steamed rice. Make sure to make extra rice so that you have enough for tomorrow’s shrimp fried rice. The rice needs to dry up in the fridge over night so that this works.

Wednesday’s dinner is also very easy to make. You will be using the left over rice from Tuesday. Again, once you have all your ingredients ready you will be able to make this very quickly. This is a great meal to send to school or the office in lunchboxes.

Thursday’s three bean chili can be made with canned beans to make it faster. You can make this chili in advance. It freezes beautifully so you can make two recipes and have one ready for the days you are not able to cook. Serve this with crackers or cornbread.

You can make Friday’s meal with store bought bbq sauce if you want. It is really quite easy but does take some time. You need to make sure the chicken legs cook completely before serving them as it is not recommended to eat raw chicken. This is a meal everyone loves.

Chickpea Curry Stew with Steamed Brown Rice
Stuffed Chicken Breast with Steamed Veggies
Linguine and Clams with Cream Sauce
Cream of Spinach Soup with Crusty Bread
Baked Asian Style Pork Ribs with Asian Cole Slaw

Monday’s chickpea curry is best made with canned chickpeas. This will reduce the prepping time by quite a bit. This is a very satisfying and easy meal to make. You can prepare it a day ahead if you would like to.

Tuesday’s chicken breast can be stuffed and breaded the day before. Keep them in the fridge in a covered container and cook them before dinner. This is a very elegant and easy meal that goes great with steamed veggies.

Wednesday’s noodles can be cooked a day ahead if necessary. Once drained coat them with some olive oil and keep them in the fridge in a sealed bag. Make the sauce before dinner.

Thursday’s spinach soup can be made a couple of days ahead and heated before serving. You can also freeze this soup so it can be made in advance.

Friday’s ribs need to marinade over night so make sure to plan for that. These ribs cook very slowly and are exquisite. This is a fantastic meal to end the week with.

Chicken Curry Pie with a Side Salad
Baked Catfish with Salsa and Sour Cream
Beef Quinoa Soup with Crusty Bread
Lentil Burgers with Garden Salad
Reuben Sandwiches with Potato Chips

Monday’s pie can be made ahead of time and frozen. Thaw it in the fridge the night before and then bake it. This is a great meal to pack as a lunch for school or work.

Tuesday’s meal can be made with any white fleshy fish. This is s super easy and simple meal to make that delivers a great result. You can make this with store bought tomato salsa in order to save some time.

Wednesday’s soup can be made ahead of time and frozen as well. It is very nutritious and full of flavor. Simply pace it in a pot and thaw and heat it at low heat. Serve it with some crusty bread.

Thursday’s lentil burgers freeze very well. Make sure you make extras so that next time you don’t have time to cook you have a nice and healthy dinner available. These patties are vegan and extremely flavorful. You can serve them in a roll like a beef burger or with a salad on the side. You decide.

Make Friday’s Reuben’s with store bought corned beef. You can also make it with store bought sauerkraut. Sauerkraut is very easy to make at home if you want to make it. It keeps for weeks in the fridge. You can also purchase the Russian dressing but making it a home is a cinch.

White Chicken Chili
Sweet & Sour Meatballs with Noodles
Salmon Burgers
Chicken and Rice Soup with Corn with Crusty Bread and Butter
Spaghetti Carbonara

Monday’s white chicken chili can be made in a slow cooker. Cook it while you are gone and dinner will be ready for you when you are.

Tuesday’s meatballs can be made in advance and frozen. Simply place them in a pot and thaw and heat them at low heat. Cook the noodles separately. When you are making meatballs you might as well make a bunch and freeze them for other meals. They will keep very well for a couple of months.

Wednesday salmon burger can be made quickly and easily. You will be making it with canned salmon. Serve it in a roll with tartar sauce, lettuce, tomato and red onion.

Thursday’s soup is also quite easy to make. Although I make the stock from scratch you can use store bought low sodium chicken stock for this if you do not have the time to make it.

Friday’s spaghetti carbonara is ultra easy to make and needs to be served immediately. Make sure to keep some of the cooking liquid for making the sauce. If you cannot find any pancetta you can go ahead and make this with bacon.

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!

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