4/30/16 – 5/15/16
It has been while since we have menu planned. April was our challenge month – we tried to use up as much food in our home as possible. We also had a large party for my father-in-law’s 90th birthday, so needed a lot of fridge room. I also went out of town for 4 days and hubby was on his own for feeding the family.
This might be the picture hubby sent me of the nutritious meal he made while I was out of town. So needless to say, I am back to meal planning. Lots of veggies on the menu plan for the next two weeks!
WEEK #1
Saturday – Rotisserie Chicken
Sunday, 1 – (Lakeshore Players) – Turkey Focaccia Club, Bean Salad, Fruit Salad and Dessert
Monday , 2nd – Cheesy Stuffed Zucchini (Fresh HP 4/22/16)
Tuesday, 3rd –Broccoli Quinoa Bake (Fresh HP 4/22/16)
Wednesday, 4th – (MacPhail Center) – Mom’s Mac and Cheese – Chicken 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
Thursday, 5th –(Working Late) –
-Double package of ravioli from Costco, any kind. We love the spinach and cheese.
For those of you without a Costco, a double package contains 2 lbs of ravioli.
-One jar of your favorite marinara or spaghetti sauce. I use a box of Pomi marinara with a splash of red wine and fresh herbs or garlic I might have one hand.
-Mozzarella and Parmesan cheeses, enough to cover the top of a 9 x 13 pan.
Boil the ravioli until al dente. Spread it all out in a 9 x 13 pan, cover with sauce, and sprinkle with cheeses. Heat through at about 350 degrees until cheese is thoroughly melted.
Friday, 6th – BBQ Pork Sandwiches, Coleslaw and Chips
Makes 8 servings
2 lbs. boneless pork top loin
1 cup chopped onion
3/4 cup diet soda
3/4 cups barbecue sauce
Combine all ingredients in a crockpot. Cook covered on high for 5-6 hours or until meat is very tender. Drain and slice or shred pork. Serve it on wheat buns.
Saturday, 7th- Chicken Noodle Soup
Sunday, 8th – Rotisserie Chicken X 2 – Brussels Sprouts and Potatoes (Fresh HP 3/25/16)
WEEK #2
Monday, 9th – (Paul’s Surgery) –
Ingredients:
|
2 cups uncooked white rice 1 (10.75 ounce) can condensed cream of mushroom soup 2 cups chicken broth 1 cup fresh mushrooms, sliced 2 tablespoons chopped green bell pepper 3 tablespoons chopped fresh basil 1 tablespoon dried minced onion |
1 teaspoon dried oregano 3 cloves garlic, minced 1/4 teaspoon ground black pepper 1/4 cup grated Parmesan cheese 4 chicken thighs 3 tablespoons Italian-style dry bread crumbs 2 tablespoons grated Parmesan cheese |
Directions:
|
1. |
Preheat oven to 325 degrees F (165 degrees C). |
|
2. |
In a large bowl, combine the rice, mushroom soup, chicken broth, mushrooms, green bell pepper, basil, onion, oregano, garlic, ground black pepper and 1/4 cup cheese. Stir until all ingredients are well mixed. |
|
3. |
Pour this mixture into a 9×13 inch baking dish. Place the chicken on top of the mixture and cover with foil. In a separate small bowl, combine the bread crumbs and remaining cheese and set aside. |
|
4. |
Bake at 325 degrees F (165 degrees C) for 1 hour, remove from oven, uncover and sprinkle with the reserved bread crumb mixture. Return to oven and bake, uncovered, for 20 more minutes, or until golden brown. |
Tuesday, 10th –(Soccer Practice 6:00) Chicken Pot Stew (Fresh HP 3/25/16) – Rhubarb Pudding Cake
Wednesday, 11th – Spring Time Salad (Fresh HP 3/25/16)
Thursday, 12th – (Soccer Game Chippewa Falls, WI 7:30) Almond Crusted Tilapia – Asparagus Quinoa (Fresh HP 4/29/16)
Friday,13th –Tournament – Minestrone (Fresh HP 4/29/16)
Saturday, 14th – Tournament /MN United Game – Beef Stroganoff – Roasted Potatoes (Fresh HP 4/29/16)
Sunday, 15th – Tournament – Chopped Asian Salad (Fresh HP 4/29/16)
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!!
