Category Archives: Menu Planning

Menu Plan Monday June 23rd Edition

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Menu Plan: June 23rd – July 7th

23rd – Rotisserie Chicken, Stuffing and Corn

24th – ( Soccer Game – 6:00) –  Slow Cooked Pulled Pork Sandwiches

25th – (soccer practice) – Beef Macaroni Casserole/ Garlic Toast (Emeals – 484)

26th – (Game – 7:30) – Pesto Sandwiches / Noodle Soup

27th – (Sorting) – Biscuit and Gravy

Friday, 28th – Brats and Pasta Salad

29th – Crunchy Chicken – Corn/Steamed Carrots (Emeals  487)

30th – Barbecue Ribs/ Baked Beans and Coleslaw (Emeals  – 486)

July 1st – (Game – 6:00) – Chicken Salad / Veggies

2nd (practice – 6:30) – Bacon Lettuce Tomato Salad

3rd – Firecracker Shrimp/ Angle Hair Pasta and Caesar Salad (Emeals  – 486)

4th (holiday) – Hamburgers – Potato Salad – Watermelon –

5th – Beef Stroganoff – Peas

Beef Stroganoff

  • 1 lb ground beef
  • 8 oz sour cream
  • 1 can cream of mushroom soup
  • (1 t salt, 1 t onion powder)
  • (¼ c water, 1 t beef bouillon cube)
  • 1 pkg egg noodles
  • 1 pkg frozen peas

In large skillet, brown the ground beef; drain.  Add sour cream, soup, salt, onion powder and water to skillet. Heat to a low boil; add bouillon.  Stir to dissolve; reduce heat to simmer.

Boil noodles while preparing meat mixture. Serve stroganoff over cooked noodles. Serve with steamed peas

6th – Chef Salad

7th – Rotisserie Chicken, Stuffing and Corn

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie. and participate in Menu Plan Monday. More menu planning fun can be found at The Organised Housewife.

Wishing you all a wonderful week!!!

Happy Cooking!!

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Menu Plan Monday: June 10th Edition

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Menu Plan Monday June 9th – June 23rd

June 9th – Rotisserie Chicken and Stuffing

10th (Game @ 6:00) – Cheese Turkey Sandwiches Bites, Cucumbers and Strawberries/Bananas (Emeals 485)

11th (Practice) – BLT’s and Chips  (Emeals -483)

12th (Game @ 7:15) – Slow Cooked Pulled Pork Sandwiches

13th – Creamy Angel Hair with Sausage and Spinach and Garlic Bread

14th – Chicken Salad / Veggies

15th (Grad Party – Amy) – Leftovers

16th (Father’s Day) – Savory Chicken Legs on the Grill, Garden Ranch Pasta Salad, Corn on the Cob

17th – (Practice) – Rosemary Pork Roast, (Taste of Home Best Loved pg 522) and Red Cabbage

18th – (Practice) – Beef Fried Rice and Egg Rolls (Emeals – 484)

19th  – At Home:  Seafood Salad on lettuce

(Camping up North)

Lunch:  Sandwiches, Chips and Fruit on the road

Supper:  Lloyd’s Ribs, Camping Mac And Cheese, Canned Corn

Dessert:  Chocolate Chip Cookie Dough Cheesecake Bars

Evening Snack:  Fire Roasted Nachos

20th – At home:  Lasagna – Salad

(Camping)

Breakfast:  Breakfast Burritos Campfire Monkey Bread

Snack: Cheese & Crackers and Meat Sticks

Lunch:  Cup of Soup – Pizza Sandwiches

Snack:  Warm Cheese Dip and Chips

Supper: Steak Tips, 3 Cheese Potatoes, Canned Green Beans

Dessert:  Campfire Cones

Snack:  Smores Camping Trail Mix

21st – At home: – Beef Macaroni Casserole/ Garlic Toast (Emeals – 484)

(Camping/Ely)

Brunch:  Pancakes, Sausage and Eggs –

22nd – Fish Tenders and Waffle Fries with Dip

23rd – Rotisserie Chicken, Stuffing and Corn

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie. and participate in Menu Plan Monday. More menu planning fun can be found at The Organised Housewife.

Wishing you all a wonderful week!!!

Happy Cooking!!

Menu Plan Monday: May 27th Edition

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Menu Plan Monday May 25th – June 9th

Saturday- 25th  – Leftover Chicken Salad, Chinese Salad, Fruit

Sunday – 26th – Balsamic Pork Chops – Carrots and Roasted Asparagus (Emeals 482)

Monday – 27th – (6:30 Soccer) – English Tuna Melts Crispy Baked Fried (Emeals -482) (make salad for tomorrow)

Tuesday – 28th – (6:30 School Play) –  Layered Salad and Baked Potatoes (Emeals -482)

Wednesday- 29th – (7:30 Game) – Fish Tenders and Waffle Fries with Dip

Thursday – 30th – Creamy Angel Hair with Sausage and Spinach (Emeals -483)

Friday – 31st – (6:15 Game @ Maple Grove) – Sub Sandwiches in the Fridges to Grab and Go/ Chips

Saturday – June 1st (10:30 & 6:00 Game) – Chicken and Rice Bake/ Apple Cheese Salad with Raspberry Vinaigrette (Emeals -481)

Sunday – 2nd -( 11:45 Game @ Maple Grove) Fried Chicken Thighs/ Mac and Cheese/Corn

Monday – 3rd – (6:30 Game) – BLT’s and Chips  (Emeals -483)

Tuesday – 4th – (6:30 Soccer) – Easiest Chicken Pot Pie (Emeals -483)

Wednesday – 5th – (6:30 Game @ Woodbury) Baked Deli Sandwiches/ Chips (Emeals -481)

Thursday – 6th – (Last Day of School) Chicken Fajitas – Chocolate Dipped S’mores Sandwiches (Healthy Lunch – 479)

Friday – 7th – Grill Hot Dogs/ Pasta Salad

Saturday – 8th – (Joyful Noise) – LEFTOVERS or Ramen

 

 

Lunches     Chickpea and Tomato Salad Pita/ Pretzels/Cantaloupe (Healthy Lunch 478) 

Pesto Tortellini and Fruit 

Ham and Broccoli Mac and Cheese (Healthy Lunch -482)

 

Dessert – White Chocolate Almond Butter Cookie Bars (Healthy Lunch 477)

 

Recipe to try:

 

BLT Macaroni Salad – ♥ ♥ 
 
1/2 cup mayonnaise
3 tablespoons chili sauce
2 tablespoons lemon juice
1 teaspoon sugar
3 cups elbow macaroni, cooked
1/2 cup tomato, seeded and chopped
2 tablespoons green onions, chopped
3 cups lettuce, shredded
4 slices cooked bacon, crumbled

Directions: 1. In a large bowl, combine the first four ingredients; mix well. 2. Add the macaroni, tomato and onions; toss to coat. 3. Cover and refrigerate. 4. Just before serving, add lettuce and bacon; toss to coat
 
 
 

 

 

 

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie. and participate in Menu Plan Monday. More menu planning fun can be found at The Organised Housewife. 

 

 

Wishing you all a wonderful week!!!

 

Happy Cooking!!

 

 

 

 

 

Menu Plan Monday: May 20th Edition

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Menu Plan Monday May 18th -26th

 

 

Saturday – 18th – (Soccer Tournament)  Rotisserie Chicken, Stove Top and Garlic Oregano Zucchini (Simple & Deli pg 176)

Sunday – 19th – Dijon Herb Pork Chops, Roasted Carrots (Fresh 20, May 3rd) (Didn’t Make)

Monday – 20th (Soccer Game @ 6:00) – Beef Stroganoff with Egg Noodles – Corn and Dinner Rolls (Emeals 482) – brown extra meat for Tacos on Wednesday.

Tuesday – 21st – Culvers Fundraiser

Wednesday – 22nd (Soccer Game at 7:15) Beef Tacos/ Red Beans and Rice (Emeals 482)

Thursday – 23rd (Book Group @ our house) – Chicken and Seafood Salad – Chinese Cabbage Salad – Veggie/Dip – Fresh Strawberry Sheet Cake

Friday – Fish Tenders and Waffle Fries (Didn’t Make)

Saturday – Balsamic Pork Chops – Carrots and Roasted Asparagus (Emeals 482)

Sunday – Fried Chicken Thighs/ Mac and Cheese/Corn

 

 

Lunches     Chickpea and Tomato Salad Pita/ Pretzels/Cantaloupe (Healthy Lunch 478)

 

Dessert – White Chocolate Almond Butter Cookie Bars (Healthy Lunch 477)

  

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie. and participate in Menu Plan Monday. More menu planning fun can be found at The Organised Housewife. 

 

Wishing you all a wonderful week!!!

 

Happy Cooking!!

  

  

Menu Plan Monday: May 6th Edition

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Menu Plan Monday
May 4th – 19th

Saturday – 4th – Pizza

Sunday – 5th – Chinese Pork Roast (crock 6 hours) , Steamed Rice and Broccoli (EMeals 475)

Monday – 6th – (Soccer) Great Gravy Chicken/ Egg Noodles/ Peas  (EMeals 480)

Tuesday – 7th – Turkey Sausage Spaghetti/ Salad/ Garlic Bread  (EMeals 479)

Wednesday – 8th – (soccer) Chicken Broccoli Rice and Salad

Chicken Broccoli and Rice (quick meal) Double Recipe for our family – Salad

Ingredients:
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

Process:
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 – 9th – (School Program) Ham Salad Pita Sandwiches – Apple Slices (Healthy Lunch 479)

Friday – 10th – Italian Meatball Calzones – Salad  (EMeals 480)

Saturday – 11th – Creamy Pork Chops and Potatoes (EMeals 480)

Sunday – 12th – Mexican Sausage Bake (Make Night Before) (EMeals 480)

Monday – 13th – Culver’s Fundriasing Night

Tuesday – 14th  – (Late Mtg) Turkey/Cheddar Hawaiian Rolls and Fruit Salad  (Healthy Lunch 479)

Wednesday -15th – Crab Salad Croissants (Simple & Delicious Cookbook -63) Strawberry Spinach Salad (SImple & D pg 183)

Thursday – 16th – (Late Meeting) Scallop Pesto Pasta  (Simple & Delicious Cookbook -21)

Friday – 17th – Garlic Chicken Pizza x 2  Broccoli with Ranch (Emeals 479)

Saturday – 18th –  Rotisserie Chicken, Stove Top and Garlic Oregano Zucchini (Simple & Deli pg 176)

Sunday – 19th – Dijon Herb Pork Chops, Roasted Carrots (Fresh 20, May 3rd)

 

Lunches  
Leftovers
Turkey, Avocado and Bacon Roll-ups/ Fruit/ String Cheese (Healthy Lunch 478)
Tortellini Salad with Ham and Peas / Grapes (Healthy Lunch 477)
Chickpea and Tomato Salad Pita/ Pretzels/Cantaloupe (Healthy Lunch 478)

Dessert – White Chocolate Almond Butter Cookie Bars (Healthy Lunch 477)

 

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie. and participate in Menu Plan Monday. More menu planning fun can be found at The Organised Housewife.

 

Wishing you all a wonderful week!!!

Happy Cooking!!

 

 

 

 

 

 

EMEALS EASY AND DELICIOUS DINNER RECIPES

 

Recipes to Try:
Desserts – Better than Mounds Bar

Amish Broccoli Salad
 
1 head broccoli, chopped
1 head cauliflower, chopped
1 cup mayonnaise
1 cup sour cream
1/2 cup sugar
1/2 teaspoon salt
1/2 pound bacon, fried and crumbled
1 cup shredded Cheddar cheese
 
Combine the chopped broccoli and cauliflower in a large bowl. In a separate bowl, combine the mayonnaise, sour cream, sugar, and salt to make a creamy dressing. Add the dressing to the broccoli–cauliflower mix, stirring to evenly coat the vegetables. Stir in the bacon and the cheese, reserving a small amount to sprinkle on top of the salad just before serving.

 

 

Menu Plan Monday: April 8th

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Menu Plan Monday
April 6th – 21st

Sat 6th – Country Meatloaf, Potatoes and Corn

Sun 7th – Rosemary Pork Roast, (Taste of Home Best Loved pg 522) Roast Lemon Garlic Roasted Carrots, Mushroom Rice (Simple & Delicious Cookbook pg 151)

Mon 8th – Chicken Parmesan, Perogies, Veggie

Tues 9th – Easy Pizza Quesadillas, Sliced Apples (Emeals 476)

Wed 10th – One-Dish Chicken Meal (EMeals 474)/ – Veggie

Thurs 11th – Grilled Pork Chops, Tabouli, Cantaloupe

TABOULI SALAD (good)

2 cups water
1 cup coarse bulgur wheat
1 bunch scallions, sliced
2 Roma tomatoes, chopped
2 Kirby cucumbers, peeled and chopped
1 bunch Italian parsley, stems removed
2 garlic cloves, peeled
1/4 cup olive oil
2 tbsp. lemon jusice
salt and freshly ground pepper to taste

Boil water in a small saucepan. Add bulgur wheat, cover saucepan, and turn off heat, leaving saucepan on burner. Allow bulgur to steam until all the water has been absorbed, about 10-15 minutes. Meanwhile, slice scallions, tomatoes, and cucmbers. Place parsley and garlic in a food processor and process until finely chopped. When bulgur is finished, place in a large mixing bowl and add scallions, tomatoes, cucumbers, parsley, and garlic. Drizzle olive oil and lemon juice into the bowl and toss thoroughly. Add salt and pepper to taste. Either serve warm or put in refrigerator for 1 hour to allow flavors to blend.

Fri 12th –  Grilled Salsa Burgers, Salsa and Chips (EMeals 474)

Sat 13th – Eating at the Gala / Leftovers

Sun 14th – Out for Evening../ Early Dinner  – Cheddar Bacon Quiche and Strawberries x 2 (EMeals 473)

 

Mon 15th – (Book Group?)

Tues 16th  – Breakfast Pizzas, Cantaloupe (Emeals 475)

Wed 17th – Chicken Tetrazzini – Green Beans (Emeals 473)

Thurs 18th – Beef Pannini’s (Emeals 475)

Fri 19th – Sloppy Joes and Fries 

2-1/2 pounds of ground beef
1 medium onion, chopped
3 cloves garlic, minced
1-1/4 cups catsup
1 medium green sweet pepper, chopped
2 stalks celery, chopped
1/3 cup water
3 tablespoons brown sugar
3 tablespoons prepared mustard
3 tablespoons vinegar
3 tablespoons Worcestershire sauce
1 tablespoons chili powder
16 to 20 hamburger buns, split and toasted

In a large skillet cook ground beef, onion, and garlic until meat is brown and onion is tender. Drain off fat.

In a 3-1/2 to 4 – quart slow cooker combine catsup, sweet pepper, celery, water, brown sugar, mustard, vinegar, Worcestershire sauce, and chili powder. Stir in meat mixture.

Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Spoon into toasted buns.

Sat 20th – Chinese Pork Roast (crock 6 hours) , Steamed Rice and Broccoli (EMeals 475)

Sun 21st – Chicken Risotta, Veggie

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie. and participate in Menu Plan Monday. More menu planning fun can be found at The Organised Housewife.

Wishing you all a wonderful week!!!

Happy Cooking!!

EMEALS EASY AND DELICIOUS DINNER RECIPES

 

RECIPES TO TRY:

Crispy Cheddar Chicken

2 lbs chicken tenders or 4 large chicken breasts
2 sleeves Ritz crackers
1/4 teaspoons salt
1/8 teaspoon pepper
1/2 cup whole milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley

Sauce:
1 10 ounce can cream of chicken soup
2 tablespoon sour cream
2 tablespoon butter

Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.

Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.

In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

Chicken and Black Bean Casserole

Mom’s Sizzlin’ Steak Marinade

Homemade Chik-Fil-A Nuggets

Pepperoni Pizza Rolls

Savory Yogurt Chicken Breasts

Baked Steak Fries

LemonHead Cookies

Menu Plan Monday – March 25th Edition

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Menu Plan Monday
March 23rd – April 7th

 

Saturday, 23rd – Beef Enchiladas and Quick Spanish Rice (Taste of Home Best Loved Recipes pag 471) (Rice Good)

Sunday, 24th – Saucy Pork Chop Skillet= (Taste of Home Feb/Mar 2013) (Good)

Monday, 25th (Soccer 7:45) – Grilled Salsa Burgers, Salsa and Chips (EMeals 474)

Tuesday, 26th (soccer 7:00) – One-Dish Chicken Meal (EMeals 474)/  – Veggie

Wednesday, 27th (off) – Taco Soup  (didn’t like this recipe – too thick)

Thursday, 28th (1st Communion) – Leftovers – Eating at church

Friday, 29th – Cheddar Bacon Quiche and Strawberries x 2 (EMeals 473)  (didn’t make)

Italian-Dijon Tilapia (EMeals 474)/ Risotto/Veggies (VERY GOOD)

Saturday, 30th – Pesto Caprese Chicken, Rice and Veggie (Very Good)

Sunday, 31st (Easter) – Ham

Broccoli Cheddar Casserole  (good)

* 3 heads broccoli, cut into florets
* 1 cup thinly sliced sweet onion
* 3 cups shredded sharp cheddar cheese,
divided
* 2 cups crushed saltine crackers, divided
* 10 oz can cheddar cheese soup
* 1 cup sour cream
* 1 large egg
* 2 teaspoons minced garlic
* ½ teaspoon seasoned salt
* ¼ teaspoon pepper
* 5 tablespoons butter, melted
1. Preheat oven to 350°F.
2. Place broccoli and onion in a large Dutch oven.
3. Add water to cover, and bring to a boil over medium-high heat.
4. Reduce heat and simmer 8 minutes, or until tender; drain well.
5. In a large bowl, combine 2 cups cheese, 1 cup crushed crackers, soup,
sour cream, egg, garlic, seasoned salt and pepper.
6. Stir in broccoli mixture, and spoon into a 9×13-inch baking dish coated
with cooking spray.
7. Sprinkle remaining 1 cup cheese evenly over the top.
8. Combine butter and remaining 1 cup crushed crackers; sprinkle over
cheese.
9. Bake for 30 minutes, or until bubbly and slightly browned.

Potato, Parnip and Cauliflower Mash (Good)

* 3 lbs russet potatoes, peeled, cut in1-inch
chunks
* 1 head cauliflower, cut into florets
* ½ lb parsnips, cut into ¾-inch pieces
* 2 teaspoons salt
* ¾ cup sour cream
* ¼ cup butter
* 1 teaspoon garlic salt
* 2 tablespoons minced fresh chives
Instructions
1. In a large Dutch oven, combine potatoes, cauliflower, parsnips and salt.
2. Add water to cover and bring to a boil over medium-high heat.
3. Reduce heat and simmer 15 minutes, or until tender; drain well.
4. Add sour cream, butter and garlic salt to pot.
5. Beat with a mixer to desired consistency.
6. Stir in chives before serving.

Monday, April 1st (CDCS 6:30) – Chicken Tetrazzini – Green Beans (Emeals 473) (didn’t Make)

Tuesday, 2nd (Soccer 7:00) – French Dip Sandwiches – Caesar Salad and Chips (Emeals 474)

Wednesday, 3rd – Lasagna and Garden Caesar Salad (Emeals 473) (very good)

Thursday, 4th – Chicken Tostadas – Refried Beans (Emeals 473) (Good)

Friday, 5th – Sloppy Joes and Fries (Ddidn’t make)

SLOPPY JOES

2-1/2 pounds of ground beef
1 medium onion, chopped
3 cloves garlic, minced
1-1/4 cups catsup
1 medium green sweet pepper, chopped
2 stalks celery, chopped
1/3 cup water
3 tablespoons brown sugar
3 tablespoons prepared mustard
3 tablespoons vinegar
3 tablespoons Worcestershire sauce
1 tablespoons chili powder
16 to 20 hamburger buns, split and toasted

In a large skillet cook ground beef, onion, and garlic until meat is brown and onion is tender. Drain off fat.

In a 3-1/2 to 4 – quart slow cooker combine catsup, sweet pepper, celery, water, brown sugar, mustard, vinegar, Worcestershire sauce, and chili powder. Stir in meat mixture.

Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Spoon into toasted buns.

This makes a large bath. We freeze the remainder for another time.

Saturday, 6th – Country Meatloaf, Potatoes and Corn

Sunday, 7th – Roast Pork Loin, Roast Lemon Garlic Roasted Carrots, Mushroom Rice (Simple & Delicious Cookbook pg 151)

Roast Pork Loin

* ¼ cup extra-light olive oil
* ¼ cup fresh lemon juice
* 2 tablespoons minced garlic
* 2 tablespoons minced fresh thyme
* 2 tablespoons minced fresh rosemary
* 2 tablespoons Dijon mustard
* 2 teaspoons Kosher salt
* 2 teaspoons ground black pepper
* 5 lb boneless pork loin roast

Instructions
1. In a large zip-top bag, combine oil, lemon juice, garlic, thyme, rosemary,
mustard, salt and pepper.
2. Add roast to bag, seal and squish to coat it well.
3. Refrigerate at least 4 hours, or up to 2 days.
4. Remove meat from bag and let stand at room temperature for 30 minutes;
discard marinade.
5. Place roast on a rimmed baking sheet coated with cooking spray.
6. Bake at 400 degrees F for 30-45 minutes, or until internal temperature
reaches 145 degrees F.
7. Let stand 10 minutes before slicing

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie. and participate in Menu Plan Monday. More menu planning fun can be found at The Organised Housewife.

Wishing you all a wonderful week!!!

Happy Cooking!!

 

EMEALS EASY AND DELICIOUS DINNER RECIPES

 

Recipes To Try:

Oven Fried Chimichangas
Pepperoni Roll Ups