Menu Plan Monday

I realized today that "Menu Plan Monday" is something of an inaccurate statement, since I post my menus on Sunday. And, to be totally honest, I also plan my menus on a monthly basis. I find that it is easier that way. I do one big shop at the beginning of my month (I call it "my month", because my menu plans run from the 16th - 15th of each month.) for the items we'll need for the menu. I then do smaller weekly shopping trips for everything that is on sale that week. I have a big chest freezer that I am slowly stocking with sale items - it makes me so happy! So now that I have been totally honest...here's what's cooking this week!

Monday:
Breakfast: Pancakes
Lunch: Ramen Noodles, Hotdog & corn
Dinner: Bean Burritos, Spanish Rice

Tuesday: Tuna Melt Grilled Cheese Sandwiches, broccoli, fruit

Wednesday: Split Pea Soup, Biscuits, fruit salad

Thursday: Asparagus Stir Fry with Chicken over Brown Rice, pineapple

Friday: Beef/Bean Tacos, Spanish Rice, fruit

Saturday:
Breakfast: Egg McMuffins (egg, cheese, turkey bacon on english muffin)
Lunch: Really Big Salad
Dinner: Chicken Parmesan (recipe to be posted)

Sunday:
Breakfast: oatmeal
Lunch: Macaroni & Cheese with Tuna & Peas
Dinner: Leftover Buffet

For More Great Menu Plans, Click Here!

Chicken & Stuffing Bake

This is a super easy and delicious casserole type meal. The original recipe can be found here. I haven't changed it much, just added a few more veggies when we had them. This was a big hit with my 10 year old - she requests it all the time. It's a great way to get her to eat more broccoli.

Chicken & Stuffing Bake

1 1/2 c. water
3 T. butter
1 package (6 oz.) chicken-flavored stuffing mix
2 cooked & chopped/diced boneless, skinless chicken breasts
1 can (10.75 oz.) cream of mushroom soup, undiluted
1/3 c. milk
1 can of corn, drained
1 package frozen broccoli, thawed
1 C shredded cheese (we have tried cheddar, mozzarella & farmer cheese. All are great)

Preheat oven to 350 degrees. Bring water and butter to a boil in a medium saucepan; stir in stuffing mix and remove from heat. Let sit 5 minutes, then spoon stuffing into a lightly grease casserole dish. Arrange chicken on top of stuffing, along with corn & broccoli. Combine soup and milk; pour over chicken. Cover with foil & bake for 30 minutes. Sprinkle cheese over the top. Uncover; bake for an additional 15 minutes or until cheese is melted.
Serves 5-6

Menu Plan Monday

What a week - or, more accurately - what a weekend! Cassady had a friend spend the night Friday & that turned into a weekend stay. Our menu plan got a bit off track - we'll just save those meals for another week! Here's the plan for this week (and maybe we'll stick to it this time!)...

Monday: Mini Cheese Pizzas (on English Muffins), green beans & fruit smoothies

Tuesday: Chicken Stuffing Bake, green salad & fruit salad

Wednesday: Leftover Buffet

Thusday: Beef Fajitas (over brown rice) and fruit

Friday: Chicken Enchiladas (recipe to be posted), avocado, Corn, and fruit

Saturday:
Breakfast: eggs and turkey bacon
Lunch: Leftover Buffet
Dinner: Broccoli Cheese Soup (recipe to be posted), biscuits, fruit

Sunday:
Breakfast:Broccoli & Cheese omelet cups (recipe to be posted)
Lunch: Mini Cheese Pizzas, green salad
Dinner: Really Big Salad (greens, boiled egg, bacon, cheese, other chopped veggies)

For more great menu plans, go here!

Turkey Sausage, Kale & White Bean Soup

I need a more imaginative name for this soup. It is so incredibly delicious...it deserves better! I was honestly surprised to find that I like it, since I am generally not a fan of kale. The sausage flavor really stands out, though, and the kale acts (to me) as more of a thickening agent. My daughter isn't the biggest fan of the kale, but she does like the sausage so she will grudgingly eat it. I found the recipe here, and have made minimal changes to it.

Turkey Sausage, Kale & White Bean Soup

1 lb turkey sausage meat
2 tsp olive oil
2 Tbsp minced garlic (or to taste)
1/2 bunch kale, washed & chopped
1 can white beans (rinsed & drained)
4 cups water with chicken bouillion (can also use chicken stock)
2 cups water
1 small pinch dried red pepper flakes (optional)
salt and freshly ground pepper to taste

Heat oil in large pot over medium heat. Cook sausage, garlic and red pepper flakes (if desired) until sausage is browned. Add 4 cups of water with chicken boullion and let simmer for 10 minutes. Add kale and beans and additional 2 cups of water, allow to simmer another 10 minutes. Serves 4-6, depending on hunger levels.

Menu Plan Monday

We survived the first week of school! There were a few complications, mostly centered around some bullying of Cassady at the lunch table. I got to play Mama Bear and talk to her teacher a few times, but it's all straightened out now. Phew. On to the weekly menu!

Monday: Chicken Noodle Soup (crockpot), biscuits, fruit salad

Tuesday: Spaghetti & Meatballs, green beans, garlic toast & fruit

Wednesday: Leftover Buffet

Thursday: Choose Your Own Filling Quesadillas, green salad & fruit

Friday: Oven Fried Chicken, mashed potatoes, green beans & fruit

Saturday:
Breakfast: oatmeal
Lunch: Turkey Sausage, Kale & White Bean Soup
Dinner: Loaded Baked Potatoes

Sunday:
Breakfast: Overnight French Toast (recipe to be posted)
Lunch: Chicken Pot Pie
Dinner: Tuna Pitas, carrot sticks, fruit

Back To School!

Cassady started 5th grade today! She was not all that enthused to start school again, although she was looking forward to seeing her friends. She is a little bummed that she's not in the same class as her best friend (or any of her other friends, for that matter) but they have sleepovers all the time so I think she'll be okay! She was also rather nonplussed by the Back To School photo op - she finally complied and almost smiled so she could hurry up and get to breakfast at school.

I am proud to report that I only cried a little bit after dropping her off this morning :)

Menu Plan Monday

This week, Cassady will be starting 5th grade. I babysit a 3 month old Monday - Thursday, so I keep our meals pretty simple for those nights. I don't really want to be just starting dinner at 6:30! Here's what we'll be eating this week:

Monday: Beef Stew (crockpot), green salad & strawberries (Cassady's Back To School meal request)

Tuesday: Shredded Chicken (crockpot with packet of taco seasoning) Tacos & grapes

Wednesday: Loaded Potatoes - Baked potatoes (made in the crockpot) with broccoli, cheese, bacon and sour cream. Also some fruit, probably grapes again.

Thursday: Runza Skillet, sauteed zucchini & summer squash, and fruit salad

Friday: Leftover Buffet

Saturday:
Breakfast: eggs & turkey bacon
Lunch: Bean Burritos
Dinner: tomato soup & grilled cheese sandwiches

Sunday:
Breakfast: oatmeal
Lunch: Cheeseburgers & oven potato wedges
Dinner: Ruebens and fruit salad