Menu Plan Monday – 4/12 – 4/30

1menubutton

April 12th – April 30th

 

12th –  Easy Lasagna /Garlic Bread/Strawberry Romaine Salad

Salad Mix (1 head romaine lettuce, 2 bunches of fresh spinach)
1 pint fresh strawberries, sliced
1/2 cup mayonnaise
1/3 cup white sugar
2 tablespoons white wine vinegar
1/4 cup milk
2 tablespoons poppy seeds

In a large salad bowl, combine the romaine, spinach, and strawberries. In a jar with a tight fitting lid, combine mayonnaise, vinegar, sugar, milk, and poppy seeds. Shake well and pour the dressing over the salad. Toss until evenly coated.

13th – Seafood Alfredo

14th – Easy Beef Enchiladas & Spanish Rice

15th – Taco Pasta

  • 1 pound ground beef
  • 1 package (1-1/4 ounces) taco seasoning
  • 1 can (15 ounces) tomato sauce
  • 1 package (8 ounce) shell macaroni, cooked and drained ( I used a gf brown rice pasta)
  • 1 can (4 ounces) chopped green chilies
  • 1 1/2 cups shredded cheddar cheese

In a skillet, brown ground beef over medium heat. Drain and add taco seasoning, tomato sauce, and green chilies. Stir in cooked macaroni. Place in a 9×13 pan. Top with cheese. Bake at 350° for 30 minutes or until heated through.

16th – Friday-  White Castle Sliders/ Fries

17th – Saturday – Slow Cooked Pork Chops –  Quick Seasoned Rice  – Green Beans (Crock Low 6-8 Hours)

18th – Sunday – Cheesy Spirals / Salad

19th – Monday – Country Ham and Cheese Macaroni Casserole – Carrots

20th – Pancakes / Sausage/ Eggs

21st –  Chicken Burritos

22nd – Meatloaf/Mashed Potatoes/Corn

23rd – Friday – Tacos / Taco Salad

24th -Mom Gone- Hot Dogs/ Chip and Dip

25th -Mom Gone- Spaghetti and Garlic Bread

26th – Amy Cooking- Pizza Order (coupon on side of fridge)

27th – Amy Cooking-

28th – Chicken Salad Pitas

29th – Taco Soup/ With Biscuits

  • 1 pound of ground beef
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 48 ounce V-8, I use low sodium
  • 1 can corn, drained
  • 1 can of kidney beans, drained
  • 1 packaged of taco seasoning (or use homemade)
  • 1 teaspoon of beef bouillon
  • 1  1/2 cups cooked rice
  • cheese, sour cream, and tortilla chips optional for serving

Cook beef, onion, and green pepper until beef is done. Drain. Add V-8, corn, beans, taco seasoning, and bouillon.

If using crockpot cook on low for about 3 hours, add cooked rice and cook on low for 30 more minutes. If using the stove top, cook for about 30 minutes, add cooked rice, and cook until heated through. Serve with cheese, sour cream, and chips.

30th – Friday – Hamburgers/Potato Salad/ Chips

 

FUTURE MENU IDEAS:

Shrimp Scampi, Angel Hair Pasta, and Broccolli
Tex-MexConfetti Rice
Chicken Rice Casserole
Fresh Strawberry Sheet Cake (Book Group)
Dill Dip  (Book Group)
Easy Baked Chicken/ Potatoes/Salad
Grilled pork chops, long grain & wild rice, veggie, salad
Baked Potato Bar
Ham and Pasta Skillet
Broccoli Ham Ring (book Group/Movie night)
Italian Sausage Sandwiches
Pecan Crusted Salmon
Picante Chicken/Rice
Garlic Potatoes and Ham

 

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie and participate in Menu Plan Monday.  Weekly over 400 bloggers share what they have on their menu. 

 

Happy Eating!!

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