Menu Plan Monday: November 7th

Saturday- Baked Teriyaki Chicken,  Mom’s 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

Sunday – Chili and Corn Bread

VERSATILE SLOW-COOKER CHILI

Makes 6-8 servings

Prep Time: 25 minutes
Cooking Time: 6 hours

1 lb. ground beef or turkey
2 – 15-oz. cans tomato sauce
2 – 15-oz. cans kidney bens or black beans, drained
1 envelope dry chili seasoning
15-oz can of water, or more or less 

  1. Brown ground beef or turkey in a non-stick skillet. Drain
  2. Combine all ingredients in the slow cooker.
  3. Cover and cook on Low for 6 hours.

** Fix-It and Forget-It – 5 Ingredient Favorites

 

Monday 7th- Spinach Crustless Quiche

Tuesday 8th – Noodle Soup to Grilled Cheese

Wednesday 9th – Eating at Church

Thursday 10th –Left Overs

Friday 11th – Breaded Chicken Sandwiches

Saturday 12th – Perfect Pot Roast

Sunday 13th – Classic Lasagna – Salad and Garlic Bread

 

Monday 14th- Pork Chops and Smashed Parmesan Potatoes

Tuesday15th – Beef Enchiladas and Spanish Rice

EASY BEEF ENCHILADAS (What’s For Dinner Site)

Ingredients
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.

Wednesday 16th- Mexican Chicken Soup

Thursday 17th- Chicken and Broccoli Stir Fry

Friday 18th – Ground Philly Cheesesteak Grilled Cheese

Saturday 19th – Maple Chicken and Carrots

Sunday 20th – Creamy Garlic Parmesan Cheese and Mac – Rotisserie Chicken

 

Work Lunch for Week: Butternut Squash Soup  and Salad

Turkey Ranch Burgers

Snack:   Snap Peas  and Hummus

Breakfast: Broccoli and Cheddar Egg Bake

 

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

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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!!

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