Saturday- Baked Teriyaki Chicken, Mom’s Mac 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
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
- Brown ground beef or turkey in a non-stick skillet. Drain
- Combine all ingredients in the slow cooker.
- 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
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
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
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
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.
Wishing you a wonderful week!!