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!!
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
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.
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
5lb red potatoes
6 eggs, cooked
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.
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,
*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!