Week 28 Meal Plan

Are you coming to my class on Thursday? Check out this post for details. And don't forget to call to reserve your spot!


Wednesday
Crunchy Honey Mustard Salmon, Mashed Potatoes, Green Salad

Thursday- Breakfast for dinner!
Something quick and easy before I head out to teach. . .
Egg McMuffins, Hash Browns, Fruit

Friday
Go Out

Saturday
Hamburgers, Round Fries, Corn on the Cob

Sunday
Mexican Lettuce Wraps, Easy Mexican Rice, Corn

Monday
Chicken Stroganoff, Green Salad, Sauteed Zucchini and/or Squash

Tuesday
Leftovers (Making burritos out of the leftover layered bean dip from Sunday, perhaps?)


Check out the grocery list here.

Week 28 Grocery List

I will be shopping at Maceys this week.

Ingredients for Week 28 Dinners
I will be purchasing:
1 zucchini and/or 1 yellow squash
6 potatoes
8 ears corn on the cob
1 lemon
2 heads lettuce
1 onion
fruit (grapes)
green onions
hamburger fixings as desired
hamburger buns
milk
eggs
sour cream
1 (8 oz) pkg cream cheese
optional- 1 tomato
optional- 1 small can olives

I will be using from my pantry:
1 1/2 lbs ground beef
4-5 chicken breasts
12 oz salmon fillets
8 thin slices cheese
8 thin slices ham
1/2 c shredded mozzarella
1/2 c shredded cheddar (I'll just make do with the cheese I have on hand)
English muffins
bread
rice
egg noodles
pecans
1 (14 oz) can chicken broth
1 (10 oz) can cream of chicken soup
1 (14 oz) can refried beans
1 (8 oz) can tomato sauce
salsa
red wine vinegar
lime juice
honey
oil
butter
sugar
flour
garlic powder
parsley flakes
cumin
chili powder
minced onion
Italian seasoning
celery seed
frozen peas
frozen corn
frozen hash browns

I will also stock up on:
General Mills cereal (That's a great sale for Reeses Puffs! Nothing like dessert for breakfast. . . or breakfast for dessert!)

Crunchy Honey Mustard Salmon, Mashed Potatoes, Green Salad

This salmon recipe is adapted from AllRecipes. Sorry, folks, but it is not cheap. (Seafood rarely is...) But what is the point of being frugal, if not to buy the things you need to be healthy? We're working on increasing our HDLs, and salmon is a fantastic way to do just that. If you can't do salmon, I would bet this honey mustard would taste delicious on chicken. Let me know how it goes if you try it!

2 T Dijon mustard
1 t butter, softened
1 heaping T honey
1/2 t garlic powder
1/3 c fresh bread crumbs
1/3 c chopped pecans
2 tsp parsley flakes
2 (6 oz) salmon fillets
salt and pepper
1 lemon

4 potatoes, peeled and quartered
1/3 c milk
2 T butter
salt and pepper

green salad


Preheat oven to 400. In a bowl, stir together mustard, butter, honey, and garlic powder. Place in the fridge for a few minutes. In a separate bowl, stir together bread crumbs, pecans, and parsley flakes. Place salmon on a lightly greased baking sheet. Top with mustard mixture. Press on bread crumb mixture. Season with salt and pepper. Bake for 10 minutes per inch of thickness, until salmon flakes with a fork. Just before serving, generously squeeze lemon juice on top.

Place potatoes in a pan and cover with water. Bring to a boil and cook for 20-30 minutes until tender. Drain. Mix in milk and butter. Mash with a potato masher or electric mixer until fluffy. Season with salt and pepper.

Prepare green salad.

Chicken Stroganoff, Green Salad, Peas

I got this recipe from my mom, who found it in the newspaper years ago.

2-3 chicken breasts, cubed
1 t oil
2 T butter
1 c onion, chopped
2 T flour
1 (12 oz) can chicken broth
1 (10 oz) can cream of chicken soup
1 T sugar
1 C sour cream
1 t red wine vinegar
1/8 to 1/4 t mustard (Dijon, if you have it)
1/2 t salt
1/4 t pepper

1 bag egg noodles

green salad

frozen peas


In a large skillet, brown chicken in oil until cooked through. Remove to a plate. In the skillet, saute onion in butter until translucent. Whisk together flour and broth; add to skillet. Bring to a boil then reduce heat to medium-low. Cook and stir until thick and bubbly. Remove from heat. Add the chicken and remaining 7 ingredients (cream of chicken soup through pepper) to the pan.

Meanwhile, cook noodles according to package directions.

Prepare green salad.

Microwave frozen peas.

Egg McMuffins, Hashbrowns, Fruit

8 English muffins
8 eggs
8 slices cheese
8 slices ham
mayo, ketchup, mustard (optional)

hashbrowns

fruit of your choice


Lightly toast English muffins. Fry eggs according to your preference, topping each egg with a slice of cheese just as it finishes cooking. Make sandwiches starting with half an English muffin, and adding a slice of ham, then one egg with cheese. Spread condiments, if desired, on the second half of the English muffin and place on top of sandwich.

Prepare hashbrowns according to package directions.

Mexican Lettuce Wraps, Easy Mexican Rice, Corn

My mother created these Mexican Lettuce Wraps, and they are divine!
1 pkg reduced fat cream cheese, softened
1 can refried beans
1 c salsa
1/2 c cheddar cheese, shredded
1/2 c mozzarella cheese, shredded
2 green onions, chopped
1 small can sliced olives (optional)
1 small tomato, chopped (optinal)

1 1/2 c rice
3 c water
1 (8 oz) can tomato sauce
few dashes cumin, chili powder, garlic powder, minced onion

2 chicken breasts, cut into bite-sized pieces
1 T butter
2 tsp cumin
salt and pepper to taste
1 T lime juice
1 head roamine lettuce, leaves washed and patted dry

frozen corn

In an 8x8 baking dish, layer cream cheese, refried beans (use 1/2 the can or the whole can- your preference), salsa, cheeses, green onions, and olives and tomatoes if using. Bake at 400 for 20 minutes, or until bubbly.

Spray your rice cooker with cooking spray. Throw in the rice, water, tomato sauce, and seasonings.

In a pan, melt butter and saute chicken with cumin, salt, and pepper. Once the chicken is golden brown, remove from heat and drizzle with lime juice.

Microwave frozen corn.

Serve Mexican lettuce wraps Asian style; take lettuce leaves and layer hot dip, rice, and chicken.