Menu Plan Monday: 2/20/17

Menu-Plan-Monday-1

2/20/17 –  3/06/17

  WEEK #1

Sunday, 20thMaple Balsamic Chicken Sheet Pan Meal  

Monday, 21st  – Garlic Parmesan Mac & Cheese – Sausage – Corn

Tuesday, 22nd – Garlic Chicken (Crockpot)  – Mashed Potatoes – Corn

Wednesday, 23rd – Spaghetti and Bread

Thursday, 24th – Pancakes

Friday, 25th – Breakfast Sliders

Saturday, 26th – Prime Rib, Mashed Potatoes, Green Beans and Dinner Rolls

Sunday, 27th – Fried Chicken, Jen’s Bakes Bean (TOH –June/July 2016 – pg 94) and Corn

 

WEEK #2

Monday, 28th –  Balsamic Pork Chops with Roasted Vegetables

Tuesday, 1st – LEFTOVERS

Wednesday, 2nd –  Saucy BBQ Chicken – TOH – June/July 2016 – pg 86 http://eatathomecooks.com/2015/10/smoked-sausage-sheet-pan-dinner-with-seasoned-potato-wedges/Seasoned Potato Wedges  and Baked Beans

Thursday, 3rd – Sausage Gravy Biscuits with Eggs

pound bulk pork sausage
1/4 cup all-purpose Flour
2 cups milk
1/4 teaspoon salt
1/4 teaspoon pepper

GRAVY

Meanwhile, in a large skillet, cook and crumble sausage until brown.  Reserve 1/4 cup of drippings in skillet; drain sausage well.  Set aside.  Add flour to drippings in skillet; stir until smooth.  Cook over medium heat for 2 or 3 minutes or until dark brown, stirring constantly.  Gradually add milk, stirring constantly until smooth and thickened.  (use more milk if necessary to achieve desired consistency.)  Stir in salt, pepper and sausage; heat through.  Serve over hot split biscuits

Friday, 4th – BBQ Chicken Sliders

Saturday, 5th – Comforting Noodle Soup

Sunday, 6th – BAKED TERIYAKI CHICKEN * Liked by everyone!  Another Restaurant meal according to hubby! – Fried Rice and Peas

INGREDIENTS

  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 1/2 cup white sugar
  • 1/2 cup soy sauce
  • 1/4 cup cider vinegar
  • 1 clove garlic, minced
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground black pepper
  • 12 skinless chicken thighs
  • DIRECTIONS

  • In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Place chicken pieces in a lightly greased 9×13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
  • Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.
  •  

    Future Meal:  Slow Cooker Garlic Chicken Drumstick
    White Bean and Sausage Chili
    Fall Garden Hash
    Ham and Cheese Frittata
    Vegetable Beef and Rice Soup
    Roast Chicken with Vegetables
    Pasta with Easiest Ever Spaghetti Sauce
    Slow Cooker Chicken Chili
    Taco Casserole
    French Dip Sliders

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

    Wishing you a wonderful week!!

    Menu Plan Monday: 2/6/17

    Menu-Plan-Monday-1

    2/4/17 –  2/19/17

     

    Saturday, 4th – Rotisserie Chicken, Stuffing and Veggie

    Sunday, 5th – Hawaiian Ham and Swiss Sliders, Cheese Sticks, Chips

    Monday, 6th – Garlic Parmesan Mac & Cheese – Sausage – Corn

    Tuesday, 7th – Garlic Chicken (Crockpot)  – Mashed Potatoes – Corn

    Wednesday, 8th

    SAUSAGE RICE CASSEROLE

    2 packages (7.2 ounces each) rice pilaf mix
    2 pounds bulk pork sausage
    6 celery ribs, chopped
    4 medium carrots, chopped
    1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
    1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
    2 teaspoons onion powder
    ½ teaspoon garlic powder
    ¼ teaspoon pepper

    Prepared rice mixes according to package directions. Meanwhile, in a large skillet, cook sausage, celery and carrots over medium heat until meat is no longer pink; drain. In a large bowl, combine the sausage mixture, rice mixture and the remaining ingredients. Transfer to two greased 11-in x 7-in, x 2-in. baking dishes.

    Cover and bake one casserole at 350 degrees for 40-45 minutes or until the vegetables are tender. Cover and freeze remaining casserole for up to 3 months. YIELD: 2 casserole (6-8 servings each)

    Thursday, 9th – Taco Salad

    Friday, 10th – Cream Cheese and Chicken Taquitos

    Saturday, 11th –  Cauliflower Soup

    Sunday, 12th – BAKED TERIYAKI CHICKEN * Liked by everyone!  Another Restaurant meal according to hubby! Asian flavored quinoa  –  Fresh 20 December 30th

    INGREDIENTS

    • 1 tablespoon cornstarch
    • 1 tablespoon cold water
    • 1/2 cup white sugar
    • 1/2 cup soy sauce
    • 1/4 cup cider vinegar
    • 1 clove garlic, minced
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon ground black pepper
    • 12 skinless chicken thighs

    DIRECTIONS

    1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
    2. Preheat oven to 425 degrees F (220 degrees C).
    3. Place chicken pieces in a lightly greased 9×13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
    4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

    Monday, 13th – Mushy Eggs and Toast  (mom’s version)

    Tuesday, 14th – Garlicky Alfredo Shrimp Bake

    Wednesday, 15th – Comforting Noodle Soup

    Thursday, 16th – Mongolian Beef Ramen

    Friday, 17th – Chicken Parmesan Sliders – Chips

    Saturday, 18th – Baked Chicken Fajitas Recipe

    Sunday, 19th –  Maple Balsamic Chicken Sheet Pan Meal  

    Various Slider Recipes:  https://www.buzzfeed.com/alvinzhou/your-slider-game-will-never-be-the-same-after-watching-this?bffbtasty&utm_term=.vrWgjAxo5#.vjmjyk1wP

    Menu Plan Monday: 1/30/17

    Menu-Plan-Monday-1

    1/29/17 – 2/05/17

     

    Sunday – Rotisserie Chicken, Stuffing and Veggie

    Monday- Sheet Pan Dinner – smoked sausage and seasoned potato wedges – 45 Minutes

    Tuesday – Garlic Chicken (Crockpot)  – Mashed Potatoes – Corn

    Wednesday – Mom’s Mac & Cheese – Sausage – Corn

    Thursday – Shake and Bake Chicken  Legs, Rice Dish and Veggie

    Friday – Taco Salad

    Saturday –   Maple Balsamic Chicken Sheet Pan Meal   –

    Sunday –   BAKED TERIYAKI CHICKEN * Liked by everyone!  Another Restaurant meal according to hubby! Asian flavored quinoa  –  Fresh 20 December 30th

    INGREDIENTS

    • 1 tablespoon cornstarch
    • 1 tablespoon cold water
    • 1/2 cup white sugar
    • 1/2 cup soy sauce
    • 1/4 cup cider vinegar
    • 1 clove garlic, minced
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon ground black pepper
    • 12 skinless chicken thighs

    DIRECTIONS

    1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
    2. Preheat oven to 425 degrees F (220 degrees C).
    3. Place chicken pieces in a lightly greased 9×13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
    4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

     

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

    Wishing you a wonderful week!!

    Menu Plan Monday: January 16th

     

    Menu-Plan-Monday-1

    1/16/17 – 1/30/17

    Finally, a real menu….trying to get back on track with our routine after the holidays.    We decided to do a freezer challenge as we have so much chicken, purchased on sale.  I hope I have enough variety so my family doesn’t revolt when I put chicken on the table again!     Welcome to Chicken Week!

     

    Monday, 16th – Cheese Ravioli with Pesto and Grilled Chicken

    Tuesday, 17th – Chicken Salad Sandwiches and Pasta Salad

    Wednesday, 18th –Shake and Bake Chicken  Legs, Rice Dish and Veggie

    Thursday, 19th –  Sheet Pan Dinner – smoked sausage and seasoned potato wedges – 45 Minutes

    Friday, 20th – Hotdogs and Fries

    Saturday, 21st – Cream Chicken Pesto Pasta

    Sunday, 22nd –  BAKED TERIYAKI CHICKEN * Liked by everyone!  Another Restaurant meal according to hubby! Asian flavored quinoa  –  Fresh 20 December 30th

    INGREDIENTS

    • 1 tablespoon cornstarch
    • 1 tablespoon cold water
    • 1/2 cup white sugar
    • 1/2 cup soy sauce
    • 1/4 cup cider vinegar
    • 1 clove garlic, minced
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon ground black pepper
    • 12 skinless chicken thighs

    DIRECTIONS

    1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
    2. Preheat oven to 425 degrees F (220 degrees C).
    3. Place chicken pieces in a lightly greased 9×13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
    4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

     

    Monday, 23rd – Bubble and Squeak

    Tuesday, 24th – Garlic Chicken (Crockpot)  – Mashed Potatoes – Corn

    Wednesday, 25th –  Soup and Grilled Cheese Sandwiches  or Left overs

    Thursday, 26th – Shake and Bake Chicken  Legs, Rice Dish and Veggie

    Friday, 27th – Cod Fillet and Fries

    Saturday, 28th –  Maple Balsamic Chicken Sheet Pan Meal   –

    Sunday, 29th – Turkey Breast, (Crockpot) Mashed Potatoes and Green Beans

     

    Monday, 30th – Cheesy Turkey and Rice Casserole

     

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

    Wishing you a wonderful week!!

    Menu Plan Monday: 1/2/16

    Menu-Plan-Monday-1

    12/31/16 – 1/8/16

    Saturday- New Years Eve –  Chopped Antipasto Salad, Onion Rings with Dip and Chicken Wings 

    New Years Day –  Crab Legs, Rice pilaf and vegetables

    Monday –  Cheese Broccoli Soup

    Tuesday – (soccer Practice) Shake and Bake Chicken –Hashbrown Casserole (TOH Big Book Pg 665)

    Wednesday – (Mom Works Late) Easy Chicken & Rice Casserole

    Chicken breasts
    1 cup rice
    1 can your choice cream of … soup
    1 packet Italian seasoning mix
    2 cups boiling water
    Salt & pepper, or your favorite seasonings

    Mix soup, rice and Italian Seasoning with 2 cups boiling water. 

    Pour into a 9 x 13 baking pan, place Chicken on top and sprinkle with paprika. 

    Cover with foil and bake for 1 hour and 20 minutes. Put in oven at 350.

    Thursday –  Asian Chicken Cranberry Salad  http://reluctantentertainer.com/asian-chicken-cranberry-salad/

    Friday – Easy Chicken Chili

    Saturday – MEATLOAF   sweet potatoes & green beans  -Fresh 20 –Dec 23rd

    Sunday – BAKED TERIYAKI CHICKEN * Liked by everyone!  Another Restaurant meal according to hubby! Asian flavored quinoa  –  Fresh 20 December 30th

    INGREDIENTS

    • 1 tablespoon cornstarch
    • 1 tablespoon cold water
    • 1/2 cup white sugar
    • 1/2 cup soy sauce
    • 1/4 cup cider vinegar
    • 1 clove garlic, minced
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon ground black pepper
    • 12 skinless chicken thighs

    DIRECTIONS

    1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
    2. Preheat oven to 425 degrees F (220 degrees C).
    3. Place chicken pieces in a lightly greased 9×13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
    4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

     

    Future Meal-

    Tex Mex Mac and Cheese  http://www.thebusybaker.ca/2015/12/skinny-tex-mex-mac-and-cheese-skillet.html

    Pesto Chicken, Baked Potato and Veggie

    Menu Plan Monday–12/12/16

    Menu-Plan-Monday-1

    12/09/16 – 12/17/16

     

    Cookie Party Menu

    Caprese Bites

    Fried Ravioli

    Meatballs

    Little Smokies

    Smoked Salmon

    Shrimp Cocktail

    Honey Baked Cauliflower – Oven

    Spinach Artichoke Dip with Scoops – Oven

    Cheese Ball and Crackers

    Pioneer Woman Stuffed Mushrooms – Oven

    Brie, Apple and Honey Crostini – Oven

    Cocoa

     

    Weekly Low Carb Meals for Me:

    Zucchini Pizza Casserole

    Egg Roll Bowl

    Stuffed Chicken Breasts  (for next week)

     

    Friday –  Chicken and Broccoli Stir FryFried Rice

    Saturday –  Steak Salad

    Sunday – Cookie Party

    Monday – Appetizer Leftovers

    Tuesday – Sausage – Mac and Cheese

    MOM’S MACARONI AND CHEESE

    1-1/2 cups uncooked elbow macaroni
    5 tablespoons butter or margarine, divided
    3 tablespoons all-purpose flour
    1-1/2 cups milk
    1 cup (4 ounces) shredded cheddar cheese
    2 ounces process American cheese, cubed
    ½ teaspoon salt
    ¼ teaspoon pepper
    2 tablespoons dry bread crumbs

    Cook macaroni according to package directions; drain.  Place in greased

    1-1/2 qt. baking dish; set aside.  In a saucepan, melt 4 tablespoons of

    butter over medium heat.  Stir in flour until smooth.  Gradually add

    milk; bring to a boil.  Cook and stir for 2 minutes; reduce heat.  Stir

    in cheese, salt and pepper until cheese is melted.  Pour over macaroni;

    mix well.  Melt the remaining butter; add the breadcrumbs.  Sprinkle

    over casserole.  Bake, uncovered, at 375 degrees for 30 minutes. 

    Yield : 6 Servings

     

    Wednesday  – Easy Chicken & Rice Casserole

    Chicken breasts
    1 cup rice
    1 can your choice cream of … soup
    1 packet Italian seasoning mix
    2 cups boiling water
    Salt & pepper, or your favorite seasonings

    Mix soup, rice and Italian Seasoning with 2 cups boiling water. 

    Pour into a 9 x 13 baking pan, place Chicken on top and sprinkle with paprika. 

    Cover with foil and bake for 1 hour and 20 minutes. Put in oven at 350.

    Thursday –Ground Philly Cheesesteak Grilled Cheese

    Friday – French Bread Pizza (spinach crust pizza)

    Saturday,  – Coymas

     

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

    Wishing you a wonderful week!!

    Menu Plan Monday:

    Menu-Plan-Monday-1

    11/28/16 – 12/11/16

     

    Monday 28th – Chicken Breasts,  Broccoli and Salad

    Tuesday 29th – Kielbasa and Potatoes

    Wednesday 30th – Lasagna

    Thursday, Dec. 1st – Lasagna

    Friday, 2nd – Hamburgers and Fries

    Saturday 3rd – Roast,  Green Beans and  Mashed Potato

    Sunday,4th – Steak Salad

     

    Monday, 5th- Sausage – Mac and Cheese

    MOM’S MACARONI AND CHEESE

    1-1/2 cups uncooked elbow macaroni
    5 tablespoons butter or margarine, divided
    3 tablespoons all-purpose flour
    1-1/2 cups milk
    1 cup (4 ounces) shredded cheddar cheese
    2 ounces process American cheese, cubed
    ½ teaspoon salt
    ¼ teaspoon pepper
    2 tablespoons dry bread crumbs

    Cook macaroni according to package directions; drain.  Place in greased

    1-1/2 qt. baking dish; set aside.  In a saucepan, melt 4 tablespoons of

    butter over medium heat.  Stir in flour until smooth.  Gradually add

    milk; bring to a boil.  Cook and stir for 2 minutes; reduce heat.  Stir

    in cheese, salt and pepper until cheese is melted.  Pour over macaroni;

    mix well.  Melt the remaining butter; add the breadcrumbs.  Sprinkle

    over casserole.  Bake, uncovered, at 375 degrees for 30 minutes. 

    Yield : 6 Servings

    Tuesday, 6th – (working Late)  -Chicken and Rice

    Easy Chicken & Rice Casserole

    Chicken breasts
    1 cup rice
    1 can your choice cream of … soup
    1 packet Italian seasoning mix
    2 cups boiling water
    Salt & pepper, or your favorite seasonings

    Mix soup, rice and Italian Seasoning with 2 cups boiling water. 

    Pour into a 9 x 13 baking pan, place Chicken on top and sprinkle with paprika. 

    Cover with foil and bake for 1 hour and 20 minutes. Put in oven at 350.

    Wednesday, 7th –Ground Philly Cheesesteak Grilled Cheese

    Thursday, 8th –  Chicken and Broccoli Stir Fry

    Friday, 9th – French Bread Pizza (spinach crust pizza)

    Saturday, 10th –Tilapia, Cauliflower and Potato

    Sunday, 11th –   Cookie Party – Appetizers

     

    The Fresh 20 is a 5 day meal plan. They offer the following menus: Gluten Free, Dairy Free, Classic, Vegetarian, For One, Kosher and Lunch

    f20-logo

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

    Wishing you a wonderful week!!

    Menu Plan Monday: November 7th

    Saturday- Baked Teriyaki Chicken,  Mom’s Mac and Cheese

    MOM’S MACARONI AND CHEESE

    1-1/2 cups uncooked elbow macaroni
    5 tablespoons butter or margarine, divided
    3 tablespoons all-purpose flour
    1-1/2 cups milk
    1 cup (4 ounces) shredded cheddar cheese
    2 ounces process American cheese, cubed
    ½ teaspoon salt
    ¼ teaspoon pepper
    2 tablespoons dry bread crumbs

    Cook macaroni according to package directions; drain.  Place in greased

    1-1/2 qt. baking dish; set aside.  In a saucepan, melt 4 tablespoons of

    butter over medium heat.  Stir in flour until smooth.  Gradually add

    milk; bring to a boil.  Cook and stir for 2 minutes; reduce heat.  Stir

    in cheese, salt and pepper until cheese is melted.  Pour over macaroni;

    mix well.  Melt the remaining butter; add the breadcrumbs.  Sprinkle

    over casserole.  Bake, uncovered, at 375 degrees for 30 minutes. 

    Yield : 6 Servings

    Sunday – Chili and Corn Bread

    VERSATILE SLOW-COOKER CHILI

    Makes 6-8 servings

    Prep Time: 25 minutes
    Cooking Time: 6 hours

    1 lb. ground beef or turkey
    2 – 15-oz. cans tomato sauce
    2 – 15-oz. cans kidney bens or black beans, drained
    1 envelope dry chili seasoning
    15-oz can of water, or more or less 

    1. Brown ground beef or turkey in a non-stick skillet. Drain
    2. Combine all ingredients in the slow cooker.
    3. Cover and cook on Low for 6 hours.

    ** Fix-It and Forget-It – 5 Ingredient Favorites

     

    Monday 7th- Spinach Crustless Quiche

    Tuesday 8th – Noodle Soup to Grilled Cheese

    Wednesday 9th – Eating at Church

    Thursday 10th –Left Overs

    Friday 11th – Breaded Chicken Sandwiches

    Saturday 12th – Perfect Pot Roast

    Sunday 13th – Classic Lasagna – Salad and Garlic Bread

     

    Monday 14th- Pork Chops and Smashed Parmesan Potatoes

    Tuesday15th – Beef Enchiladas and Spanish Rice

    EASY BEEF ENCHILADAS (What’s For Dinner Site)

    Ingredients
    2 cups cooked, ground beef
    2 10 oz cans Enchilada Sauce
    1 1/2 cups shredded cheese (I use Kraft 2% milk cheddar)
    1 12 ct. pkg. flour tortillas
    Directions
    1. Heat oven to 375 degrees F. Heat chicken, 3/4 cup enchilada sauce, and 1 cup cheese in skillet until warmed through and cheese is melted.
    2. Spoon enchilada filling onto tortillas; roll up and place seam-side down in lightly greased 13x9x2 baking dish.
    3. Pour remaining enchilada sauce over top; sprinkle with remaining 1/2 cup cheese. Bake at 375 for 15-20 minutes.

    Wednesday 16th- Mexican Chicken Soup

    Thursday 17th- Chicken and Broccoli Stir Fry

    Friday 18th – Ground Philly Cheesesteak Grilled Cheese

    Saturday 19th – Maple Chicken and Carrots

    Sunday 20th – Creamy Garlic Parmesan Cheese and Mac – Rotisserie Chicken

     

    Work Lunch for Week: Butternut Squash Soup  and Salad

    Turkey Ranch Burgers

    Snack:   Snap Peas  and Hummus

    Breakfast: Broccoli and Cheddar Egg Bake

     

    The Fresh 20 is a 5 day meal plan. They offer the following menus: Gluten Free, Dairy Free, Classic, Vegetarian, For One, Kosher and Lunch

    f20-logo

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

    Need help getting started menu planning – Emeals is also great solution.  Many meal plans to chose from at a very affordable price.

    eMeals - Easy Meals for Busy People!

    Wishing you a wonderful week!!

    Menu Plan Monday: October 31st

    Menu-Plan-Monday-1

    10/29/16 – 11/06/16

     

    Saturday – Lasagna Roll Ups , Green Beans, Salad (Fresh 20 GF October 9, 2015 ), Garlic Bread

    · LASAGNA ROLL UPS

    · spaghetti sauce (your choice)

    · 1 lb mozzarella cheese

    · 15 ounces ricotta cheese

    · parmesan cheese

    · 1 (16 ounce) bag frozen spinach, rinsed and squeezed out

    · 1 egg

    · lasagna noodle

    1. cook lasagna noodles about 2-5 min shorter than the time it says (they are easier to handle then) mix all together in a bowl.
    2. Grated mozzarella cheese, ricotta cheese, frozen spinach, and the egg.
    3. Add some Parmesan cheese.
    4. lay out lasagna noodles, spread the cheese mixture.
    5. then add sauce.
    6. roll lasagna noodle, place in a 13 x 9 in pan (this will hold about 12 roll ups) keep doing this until your pan is full.
    7. then spread more sauce and Parmesan cheese on top.
    8. When it is time to bake take out the sauce and the roll ups as many as you need.
    9. Bake 350 oven for 40 min (if thawed) or until cheese is melted

    Sunday –  Tommy’s Birthday Meal – Panera Broccoli and Cheese SoupTurkey Focaccia Club Sandwiches (Simple & Delicious: Oct/Nov 2013 – pg 21) and Oreo Fudge Ice Cream Cake

     

    Monday – Squirmy Wormy Sandwiches and Chips

    Tuesday – Chicken and Broccoli Stir Fry  x 2

    Wednesday –  Chicken and Rice Soup (crockpot)

    Thursday – Beef Enchiladas and Spanish Rice

    EASY BEEF ENCHILADAS (What’s For Dinner Site)

    Ingredients
    2 cups cooked, ground beef
    2 10 oz cans Enchilada Sauce
    1 1/2 cups shredded cheese (I use Kraft 2% milk cheddar)
    1 12 ct. pkg. flour tortillas
    Directions
    1. Heat oven to 375 degrees F. Heat chicken, 3/4 cup enchilada sauce, and 1 cup cheese in skillet until warmed through and cheese is melted.
    2. Spoon enchilada filling onto tortillas; roll up and place seam-side down in lightly greased 13x9x2 baking dish.
    3. Pour remaining enchilada sauce over top; sprinkle with remaining 1/2 cup cheese. Bake at 375 for 15-20 minutes.

    Friday – Black Bean Quesadillas:

    • Onions, red – 3/4, diced
    • Bell peppers, any color – 1 1/2, diced
    • Cilantro, fresh (opt) – 1 1/2 Tbsp, chopped
    • Beans, black (14 oz / 397 g) – 1 1/2 cans, drained and rinsed
    • Oil, cooking – 1 1/2 Tbsp
    • Chili powder – 1 1/2 tsp
    • Cumin, ground – 3/4 tsp
    • Salsa, store-bought (choose your fave) – 1 1/8 cups
    • Tortillas, flour and taco-sized – 18
    • Cheese, cheddar or Mexican blend – 9 oz, shredded
    • Sour cream, for serving – 3/8 cup
     
    1. Heat a saucepan over medium heat. Add oil and when hot, add onions and bell peppers and saute until tender, ~3 minutes. Add chili powder and cumin and saute until fragrant, ~1 minute. Add black beans and salsa and simmer until any extra moisture is cooked off, 2 to 3 minutes. Take pan off the heat and stir in cilantro (the portion for the quesadillas). Season with some salt and pepper.
    2. Heat a nonstick frying pan over medium heat. Place a tortilla in the pan, top it with a heaping spoonful of filling, cheese and then another tortilla. When the tortilla on the bottom is golden brown and crisp, flip the quesadilla and cook on the other side until golden brown and crisp. Continue with the remaining tortillas and filling. (Note: As written, the recipe makes 1.5 quesadillas per person.)
    3. Slice quesadillas into wedges and serve with guacamole, sour cream and extra salsa. Enjoy!

    Saturday- Baked Teriyaki Chicken,  Mom’s Mac and Cheese

    MOM’S MACARONI AND CHEESE

    1-1/2 cups uncooked elbow macaroni
    5 tablespoons butter or margarine, divided
    3 tablespoons all-purpose flour
    1-1/2 cups milk
    1 cup (4 ounces) shredded cheddar cheese
    2 ounces process American cheese, cubed
    ½ teaspoon salt
    ¼ teaspoon pepper
    2 tablespoons dry bread crumbs

    Cook macaroni according to package directions; drain.  Place in greased

    1-1/2 qt. baking dish; set aside.  In a saucepan, melt 4 tablespoons of

    butter over medium heat.  Stir in flour until smooth.  Gradually add

    milk; bring to a boil.  Cook and stir for 2 minutes; reduce heat.  Stir

    in cheese, salt and pepper until cheese is melted.  Pour over macaroni;

    mix well.  Melt the remaining butter; add the breadcrumbs.  Sprinkle

    over casserole.  Bake, uncovered, at 375 degrees for 30 minutes. 

    Yield : 6 Servings

    Sunday – Chili and Corn Bread

    VERSATILE SLOW-COOKER CHILI

    Makes 6-8 servings

    Prep Time: 25 minutes
    Cooking Time: 6 hours

    1 lb. ground beef or turkey
    2 – 15-oz. cans tomato sauce
    2 – 15-oz. cans kidney bens or black beans, drained
    1 envelope dry chili seasoning
    15-oz can of water, or more or less 

    1. Brown ground beef or turkey in a non-stick skillet. Drain
    2. Combine all ingredients in the slow cooker.
    3. Cover and cook on Low for 6 hours.

    ** Fix-It and Forget-It – 5 Ingredient Favorites

     

    Work Lunch for Week:      Panera Copycat Autumn Soup and Salad

    Snack:   Snap Peas  and Hummus

    Breakfast:   Broccoli and Cheddar Egg Bake

     

    The Fresh 20 is a 5 day meal plan. They offer the following menus: Gluten Free, Dairy Free, Classic, Vegetarian, For One, Kosher and Lunch

    f20-logo

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

    Need help getting started menu planning – Emeals is also great solution.  Many meal plans to chose from at a very affordable price.

    eMeals - Easy Meals for Busy People!

    Wishing you a wonderful week!!

    Menu Plan Monday : October 17th, 2016

    Menu-Plan-Monday-1

    10/16/16 – 10/30/16

    Breakfast:

    Steel Cut Oats (crockpot)

    Broccoli and Cheddar Egg Bake

    Banana Crumb Muffins

     

    Sunday,16th – 2) SEARED SCALLOPS creamy vegetable rice (Fresh 20 Sept 23, 2016)

    Monday, 17th – Best BLT Ever

    Tuesday, 18th – Chicken and Rice Soup (crockpot)

    Wednesday, 19th – Corned Beef with carrots and Potatoes (crockpot) and Fried Cabbage

    Thursday, 201th –  Leftovers

    Friday, 21st –  Black Bean Quesadillas:

    • Onions, red – 3/4, diced
    • Bell peppers, any color – 1 1/2, diced
    • Cilantro, fresh (opt) – 1 1/2 Tbsp, chopped
    • Beans, black (14 oz / 397 g) – 1 1/2 cans, drained and rinsed
    • Oil, cooking – 1 1/2 Tbsp
    • Chili powder – 1 1/2 tsp
    • Cumin, ground – 3/4 tsp
    • Salsa, store-bought (choose your fave) – 1 1/8 cups
    • Tortillas, flour and taco-sized – 18
    • Cheese, cheddar or Mexican blend – 9 oz, shredded
    • Sour cream, for serving – 3/8 cup
    Make
    1. Heat a saucepan over medium heat. Add oil and when hot, add onions and bell peppers and saute until tender, ~3 minutes. Add chili powder and cumin and saute until fragrant, ~1 minute. Add black beans and salsa and simmer until any extra moisture is cooked off, 2 to 3 minutes. Take pan off the heat and stir in cilantro (the portion for the quesadillas). Season with some salt and pepper.
    2. Heat a nonstick frying pan over medium heat. Place a tortilla in the pan, top it with a heaping spoonful of filling, cheese and then another tortilla. When the tortilla on the bottom is golden brown and crisp, flip the quesadilla and cook on the other side until golden brown and crisp. Continue with the remaining tortillas and filling. (Note: As written, the recipe makes 1.5 quesadillas per person.)
    3. Slice quesadillas into wedges and serve with guacamole, sour cream and extra salsa. Enjoy!

    Saturday, 22nd – Baked Teriyaki Chicken,  Mom’s Mac and Cheese

    MOM’S MACARONI AND CHEESE

    1-1/2 cups uncooked elbow macaroni
    5 tablespoons butter or margarine, divided
    3 tablespoons all-purpose flour
    1-1/2 cups milk
    1 cup (4 ounces) shredded cheddar cheese
    2 ounces process American cheese, cubed
    ½ teaspoon salt
    ¼ teaspoon pepper
    2 tablespoons dry bread crumbs

    Cook macaroni according to package directions; drain.  Place in greased

    1-1/2 qt. baking dish; set aside.  In a saucepan, melt 4 tablespoons of

    butter over medium heat.  Stir in flour until smooth.  Gradually add

    milk; bring to a boil.  Cook and stir for 2 minutes; reduce heat.  Stir

    in cheese, salt and pepper until cheese is melted.  Pour over macaroni;

    mix well.  Melt the remaining butter; add the breadcrumbs.  Sprinkle

    over casserole.  Bake, uncovered, at 375 degrees for 30 minutes. 

    Yield : 6 Servings

    Sunday,23rd –  Stuffed Pork Chops  – Roasted Butternut Squash and Apple Sauce

     

    Monday, 24th – Taco Potluck Casserole

    Tuesday, 25th – Rotisserie Chicken – Stuffing and Corn

    Wednesday, 26th – Butternut Squash Soup –make your own sandwich

    Thursday, 27th – LEFTOVERS

    Friday, 28th  –  Hamburgers and Onion Rings

    Saturday, 29th – Taco Salad (Crockpot)

    Tacos For A Crowd (crockpot)
    2-1/2 lbs. lean ground beef
    1 medium onion, chopped
    2 cans (10 oz) stewed tomatoes
    2-3 cans (8 oz) tomato sauce
    2 pkgs. taco mix
    Salt and pepper to taste
    3 dozen taco shells
    Brown meat, drain and add onion. Combine stewed tomatoes, tomato
    sauce, taco mix and salt and pepper in a crockpot. Add meat
    mixture. Cook on high for 1-1/2 hours continue cooking for 2 hours
    on medium or the low setting. Serve with shredded lettuce, diced
    tomatoes, onions, olives, cheese and sour cream on browned shells

    Sunday, 30th – Lasagna Roll Ups , Green Beans, Salad (Fresh 20 GF October 9, 2015 ), Garlic Bread

    · LASAGNA ROLL UPS

    · spaghetti sauce (your choice)

    · 1 lb mozzarella cheese

    · 15 ounces ricotta cheese

    · parmesan cheese

    · 1 (16 ounce) bag frozen spinach, rinsed and squeezed out

    · 1 egg

    · lasagna noodle

    1. cook lasagna noodles about 2-5 min shorter than the time it says (they are easier to handle then) mix all together in a bowl.
    2. Grated mozzarella cheese, ricotta cheese, frozen spinach, and the egg.
    3. Add some Parmesan cheese.
    4. lay out lasagna noodles, spread the cheese mixture.
    5. then add sauce.
    6. roll lasagna noodle, place in a 13 x 9 in pan (this will hold about 12 roll ups) keep doing this until your pan is full.
    7. then spread more sauce and Parmesan cheese on top.
    8. When it is time to bake take out the sauce and the roll ups as many as you need.
    9. Bake 350 oven for 40 min (if thawed) or until cheese is melted

     

    The Fresh 20 is a 5 day meal plan. They offer the following menus: Gluten Free, Dairy Free, Classic, Vegetarian, For One, Kosher and Lunch

    f20-logo

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

    Need help getting started menu planning – Emeals is also great solution.  Many meal plans to chose from at a very affordable price.

    eMeals - Easy Meals for Busy People!

     

    Wishing you a wonderful week!!