Friday, March 13, 2009

Large Family Lunch Recipes with Grocery Lists

Copy and Paste, then Print and put it into your Home Management Book.


Monday: Easy Homemade Tomato Soup or Lentil Stew

Easy Homemade Tomato Soup
Chop an onion in the food processor, add celery and a carrot also if you want.
Heat half a stick of butter, or use olive oil, in a Dutch oven or large stock pot; add the chopped veggies and saute.
Mince a garlic clove or 2 into the pot.
Slowly add 1/4 c flour and blend.
Add 1 quart of any tomato product, canned or frozen, juice, whole tomatos, sauce, fresh tomatos -if you use puree or paste then use much less or add a lot of water.
1 quart of chicken broth
pinch of baking soda
salt and pepper
1 t basil
Bring to a good rolling boil.
Add 3 c milk or cream and heat to almost boiling-do not boil. May use water instead of milk.
Can make at 11:30 or so and serve or make early in the morning and put in crockpot to keep warm until noon.
Serve with cheese slices.


Lentil Stew
Chop in the food processor 1 onion and 2 celery ribs.
Saute in large stock pot or dutch oven. Add some chopped bacon if you want.
Add a 1 or 2 cloves minced garlic.
Add 2 c lentils, 1 bay leaf, leftover ham if you have any.
salt and pepper
1 t oregano
Add 4 cups of water.
Simmer for 45 minutes or put in the crockpot on High all morning.

List of ingredients to keep on hand for Monday:
onions
celery
garlic
tomato products -either from a can or frozen in your freezer from last summers garden or fresh from your current garden or farmer's market
chicken broth
lentils
flour or thickening agent, it will still be great soup without
bay leaf
basil
oregano
milk


Tuesday: South of the Border Salad or Garnaches

South of the Border Salad
1 qt. corn -can drained or frozen from last summer's garden or from the grocery freezer
2 qts. black beans, frozen or 2 cans
1 qt. tomatoes undrained
1 bunch of green onions, chopped
1/3 c olive oil
juice of 1 lime
1 T cilantro or parsley, minced
1 t salt
1 t ground cumin
Mix and serve on a bed of torn leaf lettuce

Garnaches
Tostada shells, I prefer Mission brand
Mix together:
1 qt. kidney beans, or 1 can -drained
1 qt. tomato product,
1 or 2 minced garlic cloves
1 chopped onion
juice of 1 lime
Put a tostada shell on each plate. Top with large spoonful of the bean-tomato mix.
Serve with typical south-of-the-border toppings: shredded cheddar, lettuce, salsa, sour cream, etc.

List of ingredients to keep on hand:
corn
black beans
tomatoes
green onions
olive oil
cilantro
parsley
cumin
lettuce
garlic
onion
tostadas
kidney beans
limes
cheddar cheese
sour cream
salsa


Wednesday: Tuna, Chicken, or Egg Salad

Tuna Salad
For each 7 oz can of tuna, Add
3 T mayonnaise
2 T pickle relish, or chop up some pickles
2 T onion
1/2 t salt
pepper
Mix and serve on a bed of torn lettuce or on bread.

Chicken Salad
2 c diced cooked chicken
1/2 c finely chopped celery
1/2 c mayonnaise
1/2 t salt
1 T vinegar
2 hard cooked eggs, chopped, optional
1/4 c pickle relish or chopped pickles or green peppers
Mix. Serve on a bed of torn lettuce or on bread.

Egg Salad
8 hard cooked eggs, chopped
1 rib finely chopped celery
1/2 finely chopped onion
4 T chopped pimiento, optional
1/2 c mayonnaise
1/2 t salt
Mix. Serve on a bed of torn lettuce or on bread.

List of ingredients to keep on hand:
cooked chicken, do this on Kitchen Day
tuna
eggs
pickle relish
celery
onion
pimiento
mayonnaise
vinegar
salt and pepper


Thursday: Fast Fiesta Soup or Frijoles

Fast Fiesta Soup
2 qts. tomatoes or some tomato product
1 qt. corn
1 qt. cooked black beans
1 chopped onion
1 minced garlic clove
Combine; heat through.
Garnish with shredded cheddar and sour cream

a similar recipe:
Zesty Soup
1 qt. corn
1 qt. cooked pinto beans
1 qt. chicken broth
1 qt. tomatoes
1 qt. chopped, cooked chicken
chopped green chili peppers
Combine; Heat; Serve with chips.

Frijoles
2 qts. cooked pinto beans
cooked chopped bacon or browned ground beef
1/2 t comino
1 t black pepper
1 clove minced garlic
1 qt. tomatoes
1 bunch cilantro, chopped
salt to taste
1 onion, chopped
Simmer for 45 minutes or all morning in crockpot on high.

List of ingredients to keep on hand:
pinto beans
black beans
corn
bacon
ground beef
chicken broth
tomatoes
cilantro
onion
garlic
cheddar
sour cream


Friday: Spaghetti or Chicken Tortellini


List of ingredients to keep on hand:
butter Spaghetti
1 lb. browned ground beef
1 onion chopped
2 garlic cloves, minced
2 qts. tomatoes of any sort
1/4 c chopped parsley
1 t salt
1 1/2 t oregano
1/4 t thyme
1 bay leaf
Simmer for 45 minutes or put all morning in crockpot on High.
Serve over noodles.

Chicken Tortellini
Start pot to boil for noodles.
Meanwhile,
Melt 1 stick of butter.
Add and saute:
1 chopped onion
2 cloves minced garlic
Add:
4 T fresh basil or 1T dried
1 qt. cooked, chopped chicken
Heat through.
Serve over cooked noodles.
Top with Parmesan cheese.

onion
garlic
basil
parsley
oregano
thyme
bay leaf
browned ground beef
cooked chicken
tomatoes
tortellini noodles
spaghetti noodles


Saturday: Corn Chowder or Sloppy Joes

Corn Chowder
6-8 potatoes
1 qts. corn
1 onion
1 rib celery chopped
1 carrot chopped
2 garlic clove, minced
1 qt. chicken broth
2 bay leaves
salt and pepper
1 qt. rich milk or cream
handful of spinach chopped, optional
Bring water to boil in large pot. Dice 6-8 potatoes; add to boiling water; cook until just soft; Drain.
Meanwhile, in large stock pot, saute in butter onion, celery, carrot and garlic.
Add chicken broth, cooked potatoes, 2 bay leaves, salt and pepper, milk, spinach.
Heat through and serve or make early in AM and keep warm in crockpot til lunch.

Sloppy Joes
2 pounds browned ground beef
1 onion, chopped
2 cloves garlic
1 qt. cooked pinto beans
1/2 c ketchup
2 T mustard
1/4 c honey
dash of Worcestershire sauce
salt and pepper
Mix, heat, and serve with bread.

List of ingredients to keep on hand:
browned ground beef
potatoes
celery
carrots
onion
garlic
spinach
milk or cream
chicken broth
cooked pinto beans
bay leaves
ketchup
mustard
honey
Worcestershire sauce

13 comments:

  1. Thank you for all of these ideas and recipes!

    ReplyDelete
  2. Looking online for info, and found this post. Awesome! Thanks!

    ReplyDelete
  3. THANK YOU THANK YOU THANK YOU. I love a share-er... I think I have found one. °Ü°

    ReplyDelete
  4. Should I soak the lentils before cooking them for Lentil Stew for Monday?

    ReplyDelete
  5. You do not need to soak lentils before cooking. And they cook much more quickly than regular beans. If you cook them on High for more than four hours they tend to disappear and make a thick soup. Which is fine if you like that. If you want to see the lentils, don't cook more than four hours.

    ReplyDelete
  6. Just found your blog and I love it! My family of 9 loves this soup - Chicken Enchilada Soup. I adapted it from a recipe I found on www.southernplate.com.
    3 1/2 cups chicken broth
    29 oz can of diced tomatoes
    can of red enchilada sauce
    2 cans corn, drained
    1 can black beans, drained and rinsed
    3 cups cooked chicken, chopped
    1 tsp cumin
    1 tsp cilantro
    1 tsp chili powder
    1 tsp minced garlic
    1 onion chopped
    salt and pepper to taste
    Of course, fresh or frozen veggies can be substituted for canned. Combine all ingredients. Bring to a boil. Reduce heat and simmer for 30 minutes. Serve with cheese, sour cream, tortillas, and/or grilled cheese sandwiches.

    ReplyDelete
  7. I so appreciate these recipes, such a help! Just a note with soaking lentils, beans, rice and any grain products- soaking for a period of 8 hours or more neutralises phytic acid, which is a natural preservative for "seeds" so they don't rot while they're waiting for good conditions for germination... when you soak them (in a room temperature spot), you mimic those conditions and the "preservative" disappears, making the seeds (beans, grains, lentils, rice) easier to digest and also more nutritious! YAY!!
    Also, phytic acid, if not neutralised, carries nutrients that are in your diet, OUT of the body, unused... especially zinc, which is very important for the immune system :) Hope that's a help!
    Love Anita
    P.S. If you do take this on, please don't let yourself be overwhelmed by it... find a bit of good info about it and just gradually make a habit of adding soaking to the recipes you don't already do it for... and don't feel guilty or harassed about the ones you miss doing! :D
    A great resource website is gnowfglins (google it!) or check out the book "nourishing traditions" by Sally Fallon or google stuff by Weston A. Price or Sally Fallon :) There's lots out there!

    ReplyDelete
  8. Thank you for sharing the meals. I just found your site. I have been on a hunt for meal ideas and am finding so many great looking meals! ~Mother of 8~

    ReplyDelete
  9. Thank you for these great recipe ideas. Goulash is another good one: http://allrecipes.com/recipe/classic-goulash/detail.aspx

    Our family is growing and I'm always on the lookout for healthy, big recipes that aren't too complicated. Thanks!!

    ReplyDelete
  10. With 3-4 kids home most days, I haven't gotten the lunch thing together. I am looking for ideas! I don't want dinner, have that down. We resort to ramen noodles or frozen meals. Some days we have 6 kids and the age differences make it fun! Glad I found this!

    ReplyDelete
  11. We are two families living together right now. Trying to adjust our family budget to feed 7 vs 4. These are great ideas to help us figure out how to feed us all.

    ReplyDelete
  12. Thank you!! I Googled, therefore, I found. My children(2 teens, 3 middles, 3 toddlers) are excited to try a couple of these *new* ideas. Lunch is not an easy meal to coordinate for me. ~Jenn

    ReplyDelete
  13. These recipes are wonderful and easily adapted to a more veggie based lifestyle. While I only have 2 children it is always a challenge to find good lunch ideas in the middle of a busy homeschool day. I do not like sandwiches so I always prefer to make a hot meal. Now I won't have to think so hard anymore!

    ReplyDelete

Post your Comment