Menu Plan Monday: October 9th


10/8/17 – 10/22/17

Sunday, 8th – Pesto, Mozzarella and Tomato Stuffed Chicken Breasts, Savory Zucchini Cheddar Quick Bread , Acorn Squash

Monday, 9th – Taco Salad

Tuesday, 10th –  Paul’s Chicken Soup

Wednesday, 11th- (FPU) – Chicken Salad – Pasta Salad

Thursday, 12th – Enchiladas – Spanish Rice

EASY BEEF ENCHILADAS (What’s For Dinner Site)

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.

Friday, 13th –  French Bread Pizza

Saturday, 14th – Chicken Cutlet Zucchini Roll UpsGrilled Veggie Platter

Sunday, 15th – Vegetable Beef and  Barley Soup (slow cooker)

Monday, 16th – Balsamic Grilled Chicken and Zucchini

Tuesday, 17th – Slow Cooker Creamy Chicken Noodle Soup

Wednesday, 18th -Chicken Caesar Salad (Tree House)

Thursday, 19th – Mom’s Mac and Cheese – Sausage 

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

Friday, 20th – Sheet Pan Fajitas

A easy and family friendly one pan dinner!  Top a salad, fill a tortilla or wrap it up in a lettuce or bread wrap!

Prep Time 10 minutes
Cook Time 25 minute
Total Time 35 minutes

Servings 6
Kathi @ Laughing Spatula

  • 1 pound chicken breasts – sliced thinly
  • 1 red pepper – sliced
  • 1 green pepper – sliced
  • 1 yellow pepper – sliced
  • 1 in onion – halved and cut slices
  • 1/4 cup olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • Pinch of chili flakes
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  1. Preheat oven to 400

  2. In small bowl combine oil, chili powder, cumin, chili flakes, garlic, salt and pepper.

  3. Toss chicken, veggies and oil mixture together on a large sheet pan with one inch edge.

  4. Spread out evenly.

  5. Bake for 25-30 minutes until chicken is cooked and the veggies are soft with a crispy edge.

  6. Serve with tortillas, sour cream, avocado and all your favorite fajita fixins!

Saturday, 21st – Country Meatloaf, Butternut Squash and Mashed Potatoes

Sunday, 22nd – Herbed Chicken ThighsCheesy Garlic Zucchini Rice 1/2 of recipe – Baked Parmesan Zucchini

Slow Cooked Chicken and Wild Rice
Zucchini Hashbrowns
Baked Parmesan and Dijon Crusted Chicken
French Bread Pizza
Chicken Enchilada Pasta (Skillet Meal)  Family Favorite!
Double Chocolate Zucchini Muffins
Zucchini Banana Muffins
Honey Maple Zucchini Muffins
Zucchini Grilled Cheese
Fresh Raspberry Pie

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

Wishing you a wonderful week!!

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