January Menu Week 2

January Week 2 Menu

To see a picture menu: click HERE

  Breakfast Lunch Dinner Snack
Monday Oatmeal with Raisins and bottled peaches. Baked Italian Sub

Serve withRaspberry Lemonade

*Upside Down Fettuccine Bake

Serve withGarlic Roasted Asparagus and French bread


Bananas and peanut butter (or frosting if the kids aren’t looking)
Tuesday Waffles with powdered sugar and fresh raspberries Chicken Chip Nuggets


Serve with Celery Sticks


Ravioli Soup

Serve withGarlic Texas Toast

Toast with Butter and Jam
Wednesday Avocado Egg Flat Bread


Serve with Grape Juice

Mini Bagel Pizza

Serve with Gogurt

Chicken Pot Pie

Serve with Peach Milkshakes

Mrs Fields Cookies
Thursday Toasted Bagel with Peanut Butter

Serve with Yogurt and orange juice

Egg Salad Sandwich

Serve with fresh fruit

Oven Fried Pork Chops

Serve withGlazed Carrotsand Pineapple

Smooth Strawberry Shake
Friday Fried Egg Sandwich

Serve with Orange Slices

French Dip Bundles

Serve with Pickles and Sliced Cheese

Chicken with Chili Con Queso

Serve withLemon Cilantro Rice

Hard Boiled Eggs (mix the yolks with mayo & mustard for deviled eggs, or sprinkle with crumbled bacon or potato chips)

Weekly Tips

–          Monday: While browning sausage for Fettuccine Bake also brown beef for Ravioli Soup on Tuesday, cook bacon for Avocado Egg Flat Bread and broil chicken breasts for Pot Pie on Wednesday. (Isn’t it great to get most of the hard work done on Monday?)

–          Monday: Double the Fettuccini Bake and freeze one for later. (Don’t forget to buy extra ingredients)

–          Wednesday: Boil your eggs for Egg Salad sandwiches on Thursday while making Avocado Egg Flat Bread. Remember to boil a few extra for your Friday snack.

–          Wednesday: Make two pot pies and freeze one for later. (Don’t forget to buy extra ingredients)

 Menu and Shopping list in Word

Menu and Shopping list in PDF

January Week 2 Shopping List

Perishable Items Non-Perishable Items Food Storage
24 Eggs



Greek Pita Bread (or similar flat bread)

Plain Bagels

3 8oz Tube Crescent Rolls

Sour Cream

1 Cup Parmesan Cheese

1 cup Shredded  Jack Cheese

½Cup Shredded Mozzarella Cheese

¾  lb. Provolone Cheese

1 Onion

2-3 Tomatos

1 bunch Green Onions

1 bunch Celery

1 bunch Cilantro (you may have extra from last week)

1 bunch Fresh Basil

¼ Cup Parsley

1 Ripe Avocado

1 lb Carrots

1 Bunch Asparagus

3 Cups Strawberries

1 Lemon

½ lb Deli Ham

½ lb Hard Salami

1 pkg Pepperoni

¼ lb Roast Beef

Roasted Red Peppers

1 Cup Herb-seasoned stuffing mix

1 Cup Barbeque Potato Chips

1 8-ounce bag frozen vegetables

1 10 0z. Pkg. Frozen Chopped Spinach

¼ Cup Pickles

Lemon Juice

2 Frozen Pie Crusts

2 Cup Vanilla Ice Cream

2 Pkgs. Chocolate Chips

1 Pkg. Chopped Nuts

¼ Cup Slivered Almonds

1 tsp. Dijon Mustard

8 oz. Fettuccini

Au Jus Dipping Sauce

½ Cup Italian Dressing

Chili Con Queso Cream Sauce

Pizza Sauce

1 lb Ground Beef

4 Pork Chops

4 lb Boneless Skinless Chicken

5 Strips Bacon

1 ¾  Cups Butter

1 (13oz) Package Ravioli

½ lb. Italian Sausage


Minced Garlic



White Pepper

Onion Salt

Garlic Salt

Chili Powder

Garlic Powder

Ground Cinnamon

Ground Tumeric

Dried Basil

Dried Thyme




Brown Sugar

1 cup Raw Long Grain Rice


Baking Powder

Baking Soda

Vegetable Oil

Olive Oil


Barbeque Sauce

1/3  Cup Chicken Stock

1 (28oz) Can Crushed Tomatoes

1 (6oz) Can Tomato Paste

1(14.5oz) Can Diced Tomatoes

1 (14.5oz) Can Beef Broth

1 6oz. Jar Chopped Pimientos

1 4oz. Can Diced Green Chiles

1 Can Cream of Chicken Soup