Menu Plan Monday: January 23-29

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Click here to see the January Monthly Menu.

Click here to see the February Monthly Menu.

Sunday: Crockpot Roast, Potatoes and Carrots

Monday: Spaghetti and Meatballs, Garlic Bread and Salad

Tuesday: Stuffed Green Peppers, Salad

Wednesday: Leftovers

Thursday: Spinach Stuffed Pasta Shells with Red Sauce, Salad

Friday: Seafood Pasta Casserole, Broccoli

Saturday: Chili, Cornbread

Grocery List:

Meats:

3 to 4 pound chuck roast
2 pound of lean ground beef
Bacon (2 slices)
2 packages (8 oz. each) imitation crabmeat

Dairy:

Parmesan cheese
1 egg
1/2 pound sharp Cheddar cheese (block)
24 oz. cottage cheese
15 oz. ricotta cheese
1 cup shredded mozzarella
8 slices of mozzarella
1 stick butter
1/2 cup sour cream
6 oz. shredded cheddar cheese

Spices:

Nutmeg (1/8 teaspoon)
Salt
Pepper
Chili Powder (2 teaspoons)
Oregano (2 teaspoons)
Basil ( 1 1/2 teaspoons)

Bread:

Garlic bread

Canned Food:

1 can of cream of mushroom soup
2 cans of tomato soup
2 jars of Prego marinara sauce
8 oz. tomato sauce
1 large can of ranch style beans

Pasta:

1 box of jumbo pasta shells
8 oz. spiral pasta
1 pound spaghetti

Vegetables:

1 pound carrots
Red potatoes (enough for your family)
Romaine lettuce
Parsley
5 garlic cloves
9 green bell peppers
3 onions
1/2 pound fresh sliced mushrooms
Broccoli (if can’t get fresh, then buy frozen)

Pantry Items/Baking:

1 package of dry onion soup mix
Caesar dressing
Croutons
Dried plain bread crumbs (1 tablespoon)
Rice
Wick Fowler’s Chili
2 packages cornbread mix

Frozen:

1-10 oz. package of frozen spinach (chopped)

 

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