Menu Planning…..what a easy thing to do to save money and make your life easier.  I never come home from work and wonder what is for supper.  I plan two weeks at a time as I find that I spend less money if I only shop every two to three weeks.  Many times I can stretch my two week menu to feed us for nearly 3 weeks with leftover nights as needed. 

In a runt on what to cook???  Head over to Laura’s site I’m an Organizing Junkie and see what the many participates on Menu Plan Monday are having this week!!

greenmpm

WHAT WE ARE EATING THIS WEEK…..

Menu Plan For
June 15th – June 29th

 

Sun – 15th – Father’s Day – Steak – Potatoes – Veggie

Mon – 16th –  Baked Teriyaki Chicken, Josh’s Fav – Pot Salad, –  Veggie

Tues – 17th – Grilled Chicken Salad -Garlic Pull Aparts 


Herbed Croutons

Preheat oven to 325°F. Heat 3 tablespoons oil in heavy medium skillet over medium heat. Add garlic, thyme and rosemary; saute
 until fragrant, about 1 minute. Remove from heat. Add bread cubes to skillet with garlic-herb oil and toss to coat. Spread out bread cubes on rimmed baking sheet. Sprinkle with salt and pepper. Bake just until croutons are golden, stirring occasionally, about 15 minutes.

Or

Italian Salad Croutons


Wed – 18th – BBQ Pork Steaks – BLT Mac Salad (my site)

Thurs – 19th – Chicken Burritos

20th – Fri – Dressed Up Bacon Burgers (mine)  –  Garbanzo Bean Salad (TOFH)

21st – Sat- Pulled Pork Sandwiches (TOFH – Crockpot) – Ranch Pasta Salad (mine)

22nd – Fried Chicken – Potato Salad – Corn on the Cob



Potato Salad
5lb red potatoes
6 eggs, cooked
Onions
1-1/2 cup salad dressing
1 to 2 tsp prepared mustard
1 tsp vinegar

Cook potatoes whole in salted water.  After cooking, drain and cool.  When cool, remove skins and cut into bite-sized pieces and put in a large bowl.  Add chopped, cooked eggs and onions.  Combine salad dressing, mustard and vinegar.  Pour over salad and stir well.  Refrigerate. 


23rd – Mon – Work Late – Brats, Potato Salad, Chips

24th – Chicken Breast (Marinated) – 7-layer Salad

25th – Ribs – Macaroni Salad – Vegetable


Macaroni Salad -(no real recipe – I just throw it together)

2 cups Elbow Macaroni, cooked
Thawed Peas to your liking
1/2 cup or so Cheddar Cheese Cubed
1/2 cup chopped celery
1 small onion, chopped
1/2 cup mayo (approximately)

Combine the first 5 ingredients into a large bowl.  Stir in enough mayo to coat.  Add salt and pepper to taste.  Cover and chill until ready to serve. 


26th – Thurs – Book Group – Chicken Salad (my site) on Croissants  – Cuke Salad (my site)

27th – Fri – State Fair Food –  Corn Dogs – Fries  

28th Sat – Bobby’s Graduation – Leftovers -Fend for yourself

29th – Groceries – Crockpot Ribs – Mom’s crockpot ribs*, mini ears of corn on the cob, Baked Beans,
Corn Muffins
*The ribs are very easy to do– just place boneless country spare ribs in the crockpot with salt and pepper (no liquid) and cook on low all day. Then, about an hour before you want to eat, drain all the fat and liquid out of the crockpot, and add in your favorite BBQ sauce. (We like a store brand thick and spicy sauce.) Simmer another hour on low, then enjoy!

 

 

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0 responses to “

  1. Sounds like a great menu! πŸ˜‰  can you post your macaroni salad recipe?  I’ve never made one, weird I know, ususally just make pasta salads, but I love macaroni salad when I eat it at parties/barbqs during the summer, so I should make one! haha  πŸ˜‰  thanks!
    Have a great Monday! πŸ˜‰

  2. @WisconsinMomof2 – I will post the recipe for you.  I make the one with peas and cheddar cheese in it usually.  I also make a number of different ones as well.  Good thing to have with supper on hot nights.

  3. wow, how easy is that! thanks!  I’ll definately have to try it. πŸ˜‰

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