Menu Plan Monday: 2/6/17


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


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


  • 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


  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:

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