Menu Plan Monday

August 26th – September 9th

WEEK #1 

Sunday 26 –Cheesy Chicken and Rice Casserole

Monday 27 – Tom Eye Appt – Pesta Grilled Cheese Sandwiches (TOH Aug/Sept 2012 pg 52) and Noodle Soup

Tuesday 28 – Quick Potato Corn Chowder (TOH Aug/Sept 2012 pg 79) Salad

Wednesday 29 –  Fish Sandwiches & Fries

Thursday 30 – Meet the Teacher – Chicken Salad Sandwiches

Friday 31 – French Bread Pizza

Saturday, Sept 1 (Valley Fair) – Fried Eggs and Bacon

Sunday, Sept 2 – Meatloaf, Mashed Potatoes, Green Beans



Monday 3 – OFF Labor Day –  Asian Salad – Grilled Teriyaki Chicken – Fun Asian Lunchbox Noodles
Fun Asian Lunchbox Noodles

1 pound linguine, cooked
4 tablespoons fresh parsley
3 cloves garlic
1/2 cup soy sauce
1/4 cup sesame oil
1/4 cup canola oil
1/2 cup peanut butter
2 tablespoons rice vinegar
3 tablespoons brown sugar
1/2 cup Shredded Carrots

Cook your linguine noodles as directed on the packaging. Blend garlic in a food processor until fine. Add soy sauce, oils, vinegar, and brown sugar. Add enough peanut butter to make slightly thick. Blend until smooth. Add to pasta and toss with shredded carrots. If desired, you can top with chopped peanuts, sesame seeds, or grilled chicken strips.

Tuesday 4 – Off -First Day of School – Mac and Cheese/ Brats

Wednesday 5 – Stuffed Pepper Soup – Simple & Delicious Cookbook pg 130

Thursday 6 – Crab Salad – Simple & Delicious Cookbook pg 62

Friday 7 – Hot Honey Mustard Subs/ Chips and Dip/Celery with Peanut Butter

1 lb thinly sliced deli ham
8 oz sliced cheddar cheese
6 ct pkg bakery buns or large rolls
(Honey mustard)
1 pkg chips, any
Celery sticks
(Peanut butter)

Layer inside of buns w/ honey mustard, ham,
then cheese. Wrap each in foil. Bake @ 350°,
15 min.

Saturday 8 – Roast with Smashed Red Potatoes (Simple & Del – pg 157)

Sunday 9 -Loaded Baked Potato Soup

4 – baking potatoes
2/3 cup butter
2/3 cup all purpose flour
4 – cups milk
2 – cups chicken broth
3/4 tsp salt
1/2 tsp pepper
12 – slices bacon, cooked & crumbled
1/2 cup chopped green onions
1 – cup shredded Cheddar cheese
1 – 8oz container sour cream

Bake potatoes in the oven or microwave. Scoop out the inside of the potato and set aside. Cook bacon in the oven while the potatoes bake at 350 degrees until crispy. Crumble and set aside. Melt butter in a large pot over medium low heat. Stir in flour to make a roux. Cook about one minute stirring constantly. Gradually pour in the chicken broth and milk while stirring. Turn the heat to medium and cook the soup until it starts to thicken. Add the potatoes, salt, pepper, bacon and cheese. Stir well and continue to heat for about 15 minutes allowing the flavors to blend. Mix in sour cream until well blended. Serve immediately. Garnish with green onions, additional bacon and shredded cheese.

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie. and particpate in Menu Plan Monday.

What is on your Menu this week? Wishing you all a wonderful week!!!



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