Another week is upon us. Time to menu plan. I have not been motivated enough to menu plan for a month at a time lately. I am feeling a great deal of stress from work and working late many nights. So many meals this week are casseroles that I can put together the night before and just call and have one of the children put it in the oven to cook. This saves me a lot of stress when I get home!
The pantry challenge went very well. Our canned goods are getting bare, but we have plenty of meat for another couple of weeks. I tried to menu plan around meat we had on hand.
Monday – 18 – Mom’s Birthday…..NO COOKING FOR ME!
Tuesday – 19 * – Pork Chops and Rice
Wed -20 * – Spaghetti and Meatballs
Thurs -21 * – Easy Pot Roast
Friday-22 – Tacos
Tacos For A Crowd (crockpot)
2-1/2 lbs. lean ground beef
1 medium onion, chopped
2 cans (10 oz) stewed tomatoes
2-3 cans (8 oz) tomato sauce
2 pkgs. taco mix
Salt and pepper to taste
3 dozen taco shells
Brown meat, drain and add onion. Combine stewed tomatoes, tomato
sauce, taco mix and salt and pepper in a crockpot. Add meat
mixture. Cook on high for 1-1/2 hours continue cooking for 2 hours
on medium or the low setting. Serve with shredded lettuce, diced
tomatoes, onions, olives, cheese and sour cream on browned shells
Lunch: Pizza Rolls/ Salad
Supper: Chicken Tetrazzini
1 – (8oz) box spaghetti noodles
2 cups – cooked and chopped chicken breasts
½ cup – shredded zucchini
½ – cup shredded carrots
½ – cup chopped onion
3 – tablespoons butter
1 – tablespoon of minced garlic
1 – can cream of chicken soup
½ – cup sour cream
½ cup milk or heavy cream
½ – cup parmesan cheese
salt and pepper to taste
While the noodles are boiling, melt butter on a low heat in a frying pan. Add garlic, onion, zucchini and carrots. Saute for about 3 minutes. Add soup, sour cream, milk, cheese and chicken. Stir over low heat, until noodles are done boiling. Drain noodles and add to the mixture. Toss well and serve immediately.
Lunch: Grilled Cheese/ Soup
Supper: Baked Ham/ Mashed Potatoes /Glazed Carrots
Monday-25 * Easy Chicken & Rice Casserole
1 cup rice
1 can your choice cream of … soup
1 packet Italian seasoning mix
2 cups boiling water
Salt & pepper, or your favorite seasonings
Mix soup, rice and Italian Seasoning with 2 cups boiling water.
Pour into a 9 x 13 baking pan, place Chicken on top and sprnkle with paprika.
Cover with foil and bake for 1 hour and 20 minutes. Put in oven at 350.
Tuesday-26 * Country Ham and Cheese Macaroni Casserole
1 lb. smoked cooked ham, chopped
1 large onion, diced
1 lb. elbow macaroni
2 c. shredded extra sharp cheddar cheese (80z)
1 c. sour cream
1 can cream of chicken soup
1/4 c. margarine, melted
1 c dry, plain bread crumbs
Boil noodles according to package instructions along with diced onion, until noodles are done. Drain. Meanwhile, mix together rest of ingredients and add salt and pepper to taste. Mix in cooked noodles/onion and add to oven safe casserole dish (greased). Pour bread crumbs evenly over noodles and then pour melted butter over the crumbs.
Bake for 30-45 minutes at 375 degrees or until cheese is well melted.
Wednesday-27- Beef Enchiladas – Spanish Rice
2 cups cooked, ground beef
2 10 oz cans Enchilada Sauce
1 1/2 cups shredded cheese (I use Kraft 2% milk cheddar)
1 12 ct. pkg. flour tortillas
1. Heat oven to 375 degrees F. Heat chicken, 3/4 cup enchilada sauce, and 1 cup cheese in skillet until warmed through and cheese is melted.
2. Spoon enchilada filling onto tortillas; roll up and place seam-side down in lightly greased 13x9x2 baking dish.
3. Pour remaining enchilada sauce over top; sprinkle with remaining 1/2 cup cheese. Bake at 375 for 15-20 minutes.
Thursday-28 * Meatloaf/boxed noodles/Veggie
Friday-29 – Hamburgers and Fries
Saturday -30 –
Lunch: Frozen Pizza
Supper: Clean out the Fridge
Sunday – 31 – GROCERY DAY
Lunch: Mac and Cheese
Supper: Crispy Fried Chicken/ Mashed Potates/ Corn
For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie. and particpate in Menu Plan Monday.
Wishing you all a wonderful week!!!