Menu Plan Monday
April 21st – May 5th
Sunday – 21st – Rotissere Chicken, Stuffing and Corn
Monday – 22nd – Chicken Ceasar Crossiants, Grapes and Chips (Emeals 477)
Tuesday – 23rd – Beef & Cheese Enchiladas, Tortillas Chips & Salsa (Emeals 477)
Wednesday – 24th – Poppy Seed Chicken with Rice, Green Beans and Strawberries (Emeals 477)
Thursday 25th – Italian Casserole / Salad (Emeals 477)
Friday 26th (Dad Cooks) Chili Dogs
Saturday 27th -(Dad Cooks) Grilled Hamburgers
Sunday 28th – (Dad Cooks) Grilled Pork Chops
Monday 29th – (Dad Cooks) Pizza
Tuesday 30th – (Dad Cooks) Pot Pies
Wednesday May 1st – Tomato & Bacon Chowder, English Muffins (Emeals 477)
Thursday 2nd – Biscuits and Gravy/ Scrambled Eggs
Friday 3rd – Pepperoni Pizza Rolls
Saturday 4th – Chinese Pork Roast (crock 6 hours) , Steamed Rice and Broccoli (EMeals 475)
Sunday 5th – Chicken Risotta, Veggie
For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie. and participate in Menu Plan Monday. More menu planning fun can be found at The Organised Housewife.
Wishing you all a wonderful week!!!
Happy Cooking!!
Recipes to try:
Pink Lemonade Ice Cream
Cool and Easy Strawberry Pie – could be made sugar free
INGREDIENTS
1/2 cup butter
1 bag (10 oz) mint-flavored semisweet chocolate chips (1 2/3 cups)
… 2 cups chocolate wafer cookie crumbs
1/4 cup butter, softened
1 tablespoon milk
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla
1 drop green food color
2 cups powdered sugar
1/3 cup butter
1 Lightly grease 9-inch square pan with shortening or cooking spray. In 2-quart saucepan, melt 1/2 cup butter and 1/4 cup of the chocolate chips over low heat, stirring constantly. Remove from heat. Stir in cookie crumbs until well mixed; press evenly in pan. Refrigerate until firm, about 10 minutes.
2 Meanwhile, in small bowl, beat 1/4 cup butter, the milk, peppermint extract, vanilla and food color with electric mixer on medium speed until well mixed. On low speed, gradually beat in powdered sugar until smooth.
3 Spread peppermint mixture evenly over crumb mixture. In 1-quart saucepan, melt remaining chocolate chips and 1/3 cup butter over low heat, stirring constantly; spread evenly over peppermint mixture. Refrigerate until chocolate is set, 10 to 15 minutes. For bars, cut into 5 rows by 5 rows.