Menu Plan

Wed – 4/25 – Chicken Broccoli and Rice (quick meal) – Salad

2 cups diced cooked chicken
1 1/2 cups water
1 can Cream of Chicken Soup
2 cups Broccoli (I use frozen, straight out of the freezer)
2 cups Instant Rice

In a large skillet, make sure that you chicken is warm and put aside in a bowl. Then mix water and soup together and bring to a boil (now is when you add any seasonings). Turn down and mix in all ingredients remaining. Cover and cook on medium/low for 5 minutes. If you are using frozen broccoli it will take up to another 5 minutes.

Thursday- 4/26 – Hosting Book Group

Lasagna Roll Ups

Salad –
Chocolate Bundt Cake

Friday – 4/27 – Tacos for a Crowd and Mexican Dip

 1 16-oz. tin 3-bean mix 
3 ripe avocados, mashed 
 1 1/2 tbsp. sour cream 
 1 pkg. taco seasoning mix 
 Chopped tomatoes (to taste) 
 Grated cheddar cheese (to taste) 
 Chopped shallots (to taste) 

1. Pour beans into a serving dish.

2. Mix mashed avocadoes, sour cream and taco mix in a bowl. Spread over beans. Top with chopped tomatoes, cheese and shallots.

3. Serve with corn chips.


4 boneless skinless chicken breasts
½ cup basil pesto
2 plum tomatoes
shredded mozzarella cheese

1. Preheat oven to 400 degrees F. Cover cookie sheet with foil.
2. Put pesto and chicken in bowl. Toss until chicken is covered.
3. Bake for 20-25 minutes.
4. Place slices of tomato on top of chicken and sprinkle with cheese.
5. Bake another 3-5 minutes.
6. Serve with a box of angel hair pasta and herbs and French bread.

Sunday – 4/29 –  Parmesan Crust Tilapia/ Rice/ California Medley

Monday – 4/30 – Crustless Quiche/Cantaloupe/Biscuit

5 eggs
1/4 cup flour
1/2 tsp. salt
1/2 tsp. baking powder
1/2 stick melted butter
1 cup cottage cheese
1/2 lb. grated cheddar cheese
Combine all ingredients and pour into a well-greased 9×9 pan. Bake at 400° for 15 minutes. Reduce to 350° and cook for 30-40 more minutes. –

Tuesday – 5/1 – Crab Salad Croissants – Simple Delicious Cookbook pg 62 – Pasta Salad

Wednesday – 5/2 – Grilled Cheese with meat, salad and soup

Thursday – 5/3 –  Whiskey Ham Steak , Glazed Carrot, Baked Potatoes

Friday – 5/4 – BLT Sandwiches/French Fries/Apple Sauce

Saturday – 5/5 – Rotisserie Chicken/ Potato Wedges/ Box Mac and Cheese/ Corn

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