Monthly Menu & Recipes: Week 1

We are jumping in again at the beginning of our monthly menu plan this week, so I thought I would share our plan over the next four weeks (on Mondays) along with the recipes. Here are the recipes from week 1 of my monthly menu plan.

WEEK 1 DINNERS

Monday – Vietnam Fried Rice (with vegetables)
Tuesday – Chili & Cornbread (add rice or grain), raw vegetables
Wednesday – Parmesan Chicken, quinoa, baked vegi
Thursday -Shepherd’s Pie with grain
Friday – Homemade Pizza, fresh salad
Saturday – Leftovers or Spaghetti

Vietnam Fried Rice

Adapted from More with Less Cookbook

Cook 1 cup of rice or have ready 3 cup leftover rice. I use a combination of rice and quinoa.

Stir fry:

1/4-1/2 lb any cooked or raw meat, cut into thin strips (ground turkey is the best!)
3 cloves garlic, minced
1 large onion, chopped
1 t. salt
1 t. pepper
1 Tbls. or more soy sauce or Liquid Aminos

Stir-fry until meat is tender and hot, about 1-2 minutes. Add your cooked rice. Stir-fry 5 minutes. Add 1 cup of leftover or frozen vegetables, such as peas, green beans, or carrots. I always use whatever I might have on hand, including brocolli, parsnips, turnips, zuchini, etc.

Just before serving, add 2 eggs, beaten, for added protein.

Simple and tasty!

Parmesan Chicken

I love Parmesan chicken, especially served over quinoa. This is one of my new additions to our recipes lately. I will make my spaghetti recipe early in the week to add to this recipe, serve over pizza and spaghetti later in the week.

2 eggs, beaten
1 cup grated Parmesan cheese
7 ounces seasoned bread crumbs (make your own with some crusty bread, oregano, and butter – blend together in blender and store in freezer!)
6 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
12 ounces spaghetti sauce
6 slices Monterey Jack cheese or mozzerella

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Dip chicken breasts into beaten egg, then into bread crumb mixture to coat.
  3. In a large skillet, heat oil over medium high heat. Add coated chicken and saute for about 8 to 10 minutes each side, or until chicken is cooked through and juices run clear.
  4. Pour tomato sauce into a lightly greased 9×13 inch baking dish. Add chicken, then place a slice of Monterey Jack cheese over each breast, and bake in the preheated oven for 20 minutes or until cheese is completely melted.
Recipe from Allrecipes.com

Since I have started serving this over quinoa, you really only need one chicken breast each and we are filled up!

Mom’s Spaghetti Sauce

This comes from my Italian side, as my mother is Italian! She would make this with a pork roast and let it simmer all day. Yum! I normally use ground turkey or Italian sausage if we are lucky! You may add more tomato sauce if you like a more liquid sauce, as this recipe is more thick and chunky, as I like!

1 onion, chopped
1 green pepper, chopped
3 garlic cloves, minced
1/4 cup dried parsley
1 stalk celery, chopped
2 Tbls. olive oil
1-2 lbs ground beef (pork roast, italian sausage or whatever!)
2 large cans diced tomatoes (28 oz each)
1 large can tomato sauce (28 oz)
1 tsp dried basil
1/2 tsp oregano
1 tsp salt
1/2 tsp pepper
1/2 cup red wine, optional (you can also use dry white wine)

Saute onions, green pepper, garlic, parsley and celery in oil until soft. Add meat and cook until pink is gone. Add remaining ingredients. Cover and simmer for several hours, stirring occasionally. Serves 8.

About Lindsay

Lindsay Edmonds is first a lover of Jesus, wife, mother of three, homemaker, and writer. She is the editor of Passionate Homemaking since its beginning five years ago. She loves inspiring women around the world toward simple, natural, and intentional living for the glory of God.

36 Responses to Monthly Menu & Recipes: Week 1

  1. Audra January 23, 2013 at 10:43 pm #

    The spaghetti sauce looks delicious and I am going to try it. I was wondering however, if we love it can this recipe be canned? If so, do you know how much canning salt I would have to use if any. Thanks!

    • Lindsay January 26, 2013 at 8:55 am #

      I’m sorry, but I don’t have any experience with that!

  2. Bonnie September 17, 2012 at 8:54 pm #

    Just tried the Vietnam Fried Rice and it was delish! I am so thankful for homemakers like you. God Bless from South Texas!

  3. Amy Walker June 20, 2012 at 4:34 pm #

    Yum! Vietnamese fried rice (from More With Less) is an absolute favorite around here! If I’m serving something over rice I always make extra rice for this later in the week. It’s really great for company too…with egg drop soup! :) The spaghetti recipe is similar to mine…I like the idea of adding celery!!

  4. Lisa February 9, 2011 at 11:51 am #

    A friend, just recently recommended your blog to me and I’ve enjoyed it immensely! There’s so much information to soak in as I’m pretty new to this whole movement. So far, I’ve made the deodorant (LOVE IT and so does my hubby), cleaning products and tried out a few recipes (even a little of soaking grains) with great success! I’ve always been interested in natural living but never had the “how to” to go with it until now. So thank you for your efforts and sharing your research with us!!!!
    Also, I did have a question, was wondering what type of pasta do you serve with your spaghetti sauce? What’s the most natural / healthy?
    Thanks again,
    Lisa

    • Lindsay February 9, 2011 at 3:38 pm #

      I use brown rice pastas. They are the best option!

      • Lisa February 10, 2011 at 8:45 pm #

        Thanks for the response, will try it soon. : )

  5. Kelly September 30, 2010 at 9:26 am #

    do you still make this, if so do you still use veg. oil or something else now? thanks for you help and the great info!!

    • Lindsay October 1, 2010 at 6:18 am #

      Coconut oil or olive oil would be the best natural picks.

  6. Bekarene September 20, 2010 at 6:19 pm #

    Lindsey, we tried your parmaesan chicken recipe for dinner tonight and it was delicious! Even my increasingly picky 20 month old loved it! Yummy, thank you!

  7. Lucille Korvin August 19, 2010 at 1:11 pm #

    Parmesan Chicken is great

  8. krissi March 6, 2010 at 10:14 pm #

    I tried the chicken parmesan recipe for the first time today. I also made for a new mom in our church! It got great reviews all around! I was lazy and just served it over pasta. I know it will be a new favorite around this house!

  9. brooke October 23, 2009 at 10:35 am #

    have you ever tried the speghetti sauce with fresh herbs (parsley, basil, and oregano)? thanks.

    • Lindsay October 23, 2009 at 1:44 pm #

      Yes, by all means! If I have fresh, I love using it!

  10. Revae Lawrence May 13, 2009 at 10:36 am #

    Loved this. Made a batch of my own bread crumbs for the first time too. I’ve really enjoyed your blog. I’m a home schooling mother of 3 girls 6, 3 1/2 and 8 weeks. So the menu plan is a must. It helps to plan our nutrition…or else healthy habits would fall by the wayside in the daily chaos. We are missionaries church planting in Costa Rica. Your prep for the mission field is close to our heart. Many blessings. Keep us posted on the field prep too.

  11. Jennifer Cogar March 19, 2009 at 11:26 am #

    I’m so glad I stumbled upon your site today while looking for freezer meal ideas. I’m new to a freezer club and need to prepare my first meals to share. Does the Parmesan Chicken recipe work as a freezer meal? Thanks!

    • Lindsay March 19, 2009 at 11:50 am #

      I have not personally tried it as a freezer meal, but I don’t see why it wouldn’t work. Give it a try!

  12. Jennifer Cooper February 23, 2009 at 10:42 am #

    I wasn’t sure how many ounces a “large” can is. For me a large can is 28 oz., but that seems like too much. Could you let me know how many ounces for the diced tomatoes and tomato sauce?

    • Lindsay February 23, 2009 at 5:13 pm #

      Yes, a large can refers to approximately 28 oz. I use my own homemade canned tomatoes, so it is hard to give an exact estimate. I made the change above!

  13. Faith August 19, 2008 at 8:13 pm #

    Lindsay, is there more directions to your Parmesan Chicken recipe? It sounds fabulous but what do I do after I dip the chicken? TIA

    • Lindsay August 19, 2008 at 9:01 pm #

      Wow! I can’t believe that I completed missed half of the recipe instructions. Thanks for pointing that out and you will find the complete recipe updated above. Enjoy!

  14. Alison @ Pennythoughts May 27, 2008 at 7:34 pm #

    I tried your shepherd’s pie recipe tonight, and my husband really loved it. I used fresh basil and oregano in the filling and fresh raw cream and garlic in the potato-carrot topping. It was quite good. Thanks!

  15. Brittney Colyer May 23, 2008 at 9:39 am #

    Nice recipe for your own spaghetti sauce. Do you make your own pizza sauce too?

    • Lindsay May 23, 2008 at 11:27 am #

      Actually, I just use my spaghetti sauce for pizza! Simplifies it all! I might blend it up a little if you want a real thin sauce.

  16. Kim February 21, 2008 at 4:42 pm #

    Lovely blog…I loved reading your courtship story! I have been posting on that topic for a while now. It is a topic close to our hearts and we pray their story turns out as sweet as yours!

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