Menu Plan Monday: April 10, 2017

Menu-Plan-Monday-1

4/9/17 – 4/16/17

Sunday, 9thSlow Cooker Chicken Chili

Monday, 10th – 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

Tuesday, 11thBeef Stroganoff

1 lb ground beef
8 oz sour cream
1 can cream of mushroom soup
(1 t salt, 1 t onion powder)
(¼ c water, 1 t beef bouillon cube)
1 pkg egg noodles
1 pkg frozen peas

In large skillet, brown the ground beef; drain.  Add sour cream, soup, salt, onion powder and water to skillet. Heat to a low boil; add bouillon.  Stir to dissolve; reduce heat to simmer.

Boil noodles while preparing meat mixture. Serve stroganoff over cooked noodles. Serve with steamed peas

 

Wednesday 12th –

  • spaghetti and meatballs
  • tossed green salad
  • garlic bread

Thursday 13th- Sloppy Joes and Coleslaw

Friday 14th – Seafood Salad/Lettuce

Saturday 15th – Tortilla Soup

Sunday 16th – EASTER – (Easter) Baked Spiral Ham, Garlic –Butter Green Beans (Best Loved 463), Roasted Herb Potatoes

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: April 3, 2017

Menu-Plan-Monday-1

4/2/17 – 4/9/17

Sunday, April 2nd –  Ham &  Scalloped Potatoes , Baked Spaghetti Squash

Monday, 3rdAvocado Chicken Ranch Wrap

Tuesday, 4thHam and Cheese Frittata

Wednesday, 5th – Beef 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
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.

Thursday, 6th – French Dip Sandwiches

FRENCH DIP SANDWICHES

  • 3-4 lb. roast
  • 2 tbsp. yellow mustard
  • 1 package onion soup mix
  • French rolls

Place meat in slow cooker, cover with mustard and sprinkle with onion soup mix. Cover and cook on low for 8-12 hours (depending on how hot your slow cooker cooks). When fully cooked, carve into thick slices or shred. Strain broth and skim fat if desired. Serve meat on French rolls with juice in small bowls or saucers for dipping

Friday, 7th – 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

Saturday, 8th – Beef Stroganoff

Beef Stroganoff

1 lb ground beef
8 oz sour cream
1 can cream of mushroom soup
(1 t salt, 1 t onion powder)
(¼ c water, 1 t beef bouillon cube)
1 pkg egg noodles
1 pkg frozen peas

In large skillet, brown the ground beef; drain.  Add sour cream, soup, salt, onion powder and water to skillet. Heat to a low boil; add bouillon.  Stir to dissolve; reduce heat to simmer.

Boil noodles while preparing meat mixture. Serve stroganoff over cooked noodles. Serve with steamed peas

Sunday, 9thSlow Cooker Chicken Chili

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: 3/19/17

Menu-Plan-Monday-1

3/19/17 – 4/2/17

WEEK #1

Sunday, 19th – Pork Chops and Cabbage

Monday, 6th – Garlic Chicken (Crockpot)  – Loaded Cauliflower Bake – Corn

Tuesday, 21st – Spaghetti

Wednesday, 22nd – Vegetable Beef and Rice Soup

Thursday, 23rd – Slow Cooker Garlic Chicken Drumstick

Friday, 24th – Seafood Salad

Saturday, 25th – Balsamic Pork Chops with Roasted Vegetables

Sunday, 26th  – 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.

WEEK #2

Monday 27th – Creamy Spaghetti Bake

Tuesday, 28th – Honey Garlic Pork Chops – Rice and Veggie

Wednesday, 29th – – Slow Cooker Chicken Chili

Thursday, 30th – – Ham and Cheese Frittata

Friday, 31st – Fish and Chips

Saturday, April 1st – French Dip Sandwiches

Sunday, April 2nd –  Ham &  Scalloped Potatoes

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: 3/6/17

Menu-Plan-Monday-1

3/05/17 – 3/19/17

Made this for a birthday at work….very good!   Chocolate Banana Bread. 

WEEK #1

Sunday, 5th – 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.

Monday, 6th – Garlic Chicken (Crockpot)  – Loaded Cauliflower Bake – Corn

Tuesday,7th –  Taco Casserole

Wednesday, 8th – Vegetable Beef and Rice Soup

Thursday, 9th – Slow Cooker Garlic Chicken Drumstick

Friday, 10th – Cheese Quesadillas

Saturday, 11th – Balsamic Pork Chops with Roasted Vegetables

Sunday, 12th – Roast

 

WEEK #2

Monday, 13th –Mexican Rice Casserole

Tuesday, 14th –  Eating at Church

Wednesday, 15th – Slow Cooker Chicken Chili

Thursday, 16th – Ham and Cheese Frittata

Friday, 17th – Fish and Fries

Saturday, 18th – Corned Beef and Cabbage

Sunday, 19th –  French Dip Sandwiches

Future Meal: 
White Bean and Sausage Chili
Fall Garden Hash
Pasta with Easiest Ever Spaghetti Sauce
French Dip Sliders

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: 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!!