June 26th – July 11th

Saturday 26th – Grilled Whiskey Ham Steak (good add to Site), Skillet Garlic New Potatoes (did not crispy up very well) Glazed Carrots

Skillet Garlic New Potatoes

• 2 Lb small red (or white) new  potatoes, scrubbed, peeled, and quartered
• 1 Tbsp olive oil
• 6 cloves garlic, minced
• 1 Tsp garlic salt

Place potatoes in a large, non-stick skillet. Add cold water to cover the potatoes. Add the oil, garlic, and salt. Bring to a boil, reduce heat to medium, and cook until water evaporates, turning potatoes occasionally, about 25 minutes. Increase heat to medium-high and cook until potatoes are crispy and brown, turning frequently, about 10-15 minutes.

Sunday – Cabbage Rolls  (Good Add to Site)

Monday – Chicken & Rice Casserole/ Corn  ( Very Good Add to Site)

• 2 cups cooked brown rice
• 2 cups cubed chicken, cooked (from freezer)
• 1 can cream of mushroom soup
• 1 cup sour cream
• Worcestershire sauce (to taste)
• 1/2 cup grated cheddar cheese
• 1 cup buttered bread crumbs

Combine all ingredients except bread crumbs and cheese. Top with bread crumbs then cheese and bake at 350°F for 30 min.

Tuesday – Turkey Fajitias/ Spanish Rice

Wednesday – Spaghetti/Garlic Bread

Thursday – Easy Baked Chicken/ Bake Potato/ Salad
Serves 8

4 large chicken breasts, with skin and bones
kosher salt
pepper
garlic powder

Preheat oven to 375°. Rinse chicken breasts and pat dry with paper towels. Place in large, rimmed baking sheet. Season generously with salt, pepper, and garlic powder. Bake for 45-60 minutes or until juices run clear and skin is crispy and golden brown. Remove from heat and rest for 10 minutes. Cut each breast in half and serve with baked potato and a side salad.

Friday – Pizza

Saturday – Slow Cooked Ham  Mac and Cheese/ Carrots

Sunday –  Hamburgers, Chip/Dip

Monday – Grilled BBQ Chicken, Potato Salad, Coleslaw, Brownies

Tuesday –  LEFTOVERS

Wednesday – BISCUITS  AND GRAVY (Family Fav)/ Scrambled Eggs

Thursday – Chicken Risotto – Peas

Friday – Hotdogs

Saturday- Pork Tenderloin (Grill),  Quick Seasoned Rice , Veggie

Sunday – Picante Chicken and Rice

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie and participate in Menu Plan Monday.  Weekly over 400 bloggers share what they have on their menu. 

Happy Eating!!

Another week is upon us.  Time to menu plan.  I have not been motivated enough to menu plan for a month at a time lately.  I am feeling a great deal of stress from work and working late many nights.  So many meals this week are casseroles that I can put together the night before and just call and have one of the children put it in the oven to cook.  This saves me a lot of stress when I get home! 

The pantry challenge went very well.  Our canned goods are getting bare, but we have plenty of meat for another couple of weeks.   I tried to menu plan around meat we had on hand. 

Monday – 18 – Mom’s Birthday…..NO COOKING FOR ME!

Tuesday – 19 * – Pork Chops and Rice

Wed -20 * – Spaghetti and Meatballs

Thurs -21 * – Easy Pot Roast

Friday-22 – Tacos

Tacos For A Crowd (crockpot)
2-1/2 lbs. lean ground beef
1 medium onion, chopped
2 cans (10 oz) stewed tomatoes
2-3 cans (8 oz) tomato sauce
2 pkgs. taco mix
Salt and pepper to taste
3 dozen taco shells

Brown meat, drain and add onion. Combine stewed tomatoes, tomato
sauce, taco mix and salt and pepper in a crockpot. Add meat
mixture. Cook on high for 1-1/2 hours continue cooking for 2 hours
on medium or the low setting. Serve with shredded lettuce, diced
tomatoes, onions, olives, cheese and sour cream on browned shells

Saturday-23 –
Lunch: Pizza Rolls/ Salad
Supper: Chicken Tetrazzini

1 – (8oz) box spaghetti noodles
2 cups – cooked and chopped chicken breasts
½ cup – shredded zucchini
½ – cup shredded carrots
½ – cup chopped onion
3 – tablespoons butter
1 – tablespoon of minced garlic
1 – can cream of chicken soup
½ – cup sour cream
½ cup milk or heavy cream
½ – cup parmesan cheese
salt and pepper to taste

While the noodles are boiling, melt butter on a low heat in a frying pan. Add garlic, onion, zucchini and carrots. Saute for about 3 minutes. Add soup, sour cream, milk, cheese and chicken. Stir over low heat, until noodles are done boiling. Drain noodles and add to the mixture. Toss well and serve immediately.

Sunday-24 –
Lunch:  Grilled Cheese/ Soup
Supper: Baked Ham/ Mashed Potatoes /Glazed Carrots

Monday-25 * 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 sprnkle with paprika. 

Cover with foil and bake for 1 hour and 20 minutes. Put in oven at 350.

Tuesday-26 * Country Ham and Cheese Macaroni Casserole
http://thematzats.blogspot.com/2010/01/country-ham-and-macaroni-casserole.html

1 lb. smoked cooked ham, chopped
1 large onion, diced
1 lb. elbow macaroni
2 c. shredded extra sharp cheddar cheese (80z)
1 c. sour cream
1 can cream of chicken soup
1/4 c. margarine, melted
1 c dry, plain bread crumbs

Boil noodles according to package instructions along with diced onion, until noodles are done. Drain. Meanwhile, mix together rest of ingredients and add salt and pepper to taste. Mix in cooked noodles/onion and add to oven safe casserole dish (greased). Pour bread crumbs evenly over noodles and then pour melted butter over the crumbs.

Bake for 30-45 minutes at 375 degrees or until cheese is well melted.

Wednesday-27- Beef Enchiladas – Spanish Rice
http://thematzats.blogspot.com/2008/03/easy-chicken-enchiladas.html

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.

Thursday-28 * Meatloaf/boxed noodles/Veggie

Friday-29 – Hamburgers and Fries

Saturday -30 –
Lunch: Frozen Pizza
Supper:  Clean out the Fridge

Sunday – 31 – GROCERY DAY
Lunch: Mac and Cheese
Supper:  Crispy Fried Chicken/ Mashed Potates/ Corn

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

Wishing you all a wonderful week!!!

I was reading on MSheriff’s blog about the challenge she was participating in, Eat From The Pantry Challenge.  I decided that in an effort to get back on budget a bit and recover from the holidays, I too would particpate in this challenge.

Hubby and I discussed it and we decided that we would try to eat from our pantry for the next week instead of getting groceries.  We are starting with the goal of making 1 week, but will try to make it for two weeks.  This will certainly help us to get back on budget for the new year.    

WEEK # 1 

SUNDAY – Lunch:  Grilled Cheese/Soup
Supper:  Turkey/Stuffing/Veggie

MONDAY – Old Fashoined Turkey Spaghetti

TUESDAY – French Toast and Bacon

WEDNESDAY- Easy Pot Roast

THURSDAY – Tater Tot Hotdish

Duggar Family Tater Tot Dish
1 lb ground turkey cooked, seasoned, drained
2lb bags tater tots
1 can cream of mushroom
1 can evaporated milk
1 can cream of chicken
Brown meat & place in large cass. dish.
Cover with tater tots. Mix soup & milk together.
Pour over top. Bake at 350 for 1 Hour.
(One of Daddy’s Favorites!) Makes 1- 9”X13” pans

Add Mixed Veggies to meat before doing rest of recipe

FRIDAY – Hamburgers and Chips

SATURDAY – Pork Chops and Rice

WEEK # 2

SUNDAY -Steak/ Baked Potatoes/ Veggie

 MONDAY – 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 sprnkle with paprika. 

Cover with foil and bake for 1 hour and 20 minutes. Put in oven at 350.

TUESDAY –

EASY CHEESEBURGER PIE

• 1 pound lean ground beef
• 1 large onion, chopped (1 cup)
• 1 can diced green chilis (optional)
• 1/2 teaspoon salt
• 1 cup shredded Cheddar cheese (4 ounces)
• 1/2 cup Bisquick® mix
• 1 cup milk
• 2 eggs

Heat oven to 400°F. Grease 9-inch pie plate. Cook beef and onion until beef is brown; drain. Spread in pie plate; sprinkle with salt, chilis, and cheese. Stir in remaining ingredients until blended. Pour into pie plate. Bake about 25 minutes or until bubbly.

MENUSFORMOMS.COM

WEDNESDAY – Chicken Tortilla Soup /Biscuits

Six-Can Chicken Tortilla Soup

1 15-ounce can whole kernel corn, drained (substitute yellow hominy)
2 14.5-ounce cans regular chicken broth (or 3 cups homemade chicken stock)
1 10-ounce can chunk chicken (or 1 1/2 cups leftover chicken)
1 15-ounce can black beans
1 10-ounce can diced tomatoes with green chile peppers, drained

Pour corn, chicken broth, chunk chicken, beans and tomatoes with peppers into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through. Serve over tortilla chips, and top with shredded Cheddar cheese. Serves: 6.

THURSDAY – Chicken or Turkey Tetazzini

FRIDAY – French Bread Pizza

SATURDAY –

Baked Ravioli

       2 Tbsp. olive oil

       1 (28 oz.) jar spaghetti sauce, any flavor

       24 pieces frozen Four Cheese Ravioli

       1/2 cup grated Romano or Parmesan* cheese

       2 cups meatballs, chopped (from freezer)

       5 oz. shredded mozzarella cheese

       sautéed peppers and onions, thawed (from freezer or see notes above.)

Preheat the oven to 400°F. Spread olive oil in an 8″x10″ baking pan and spread about 5 oz. of the spaghetti sauce around. Layer with 1/2 of the ravioli, 1/2 of the Romano or Parmesan Cheese, 1/2 of the meatballs and peppers and onions, and 2 oz. of the mozzarella cheese. Repeat layers, saving 1 oz. of mozzarella cheese for the top. Tent the pan with aluminum foil and bake for 1 hour 15 minutes

A Peek into our Pantry/Freezer – as you can see we have alot of things to plan our meals from for the next two weeks!!

               Pantry Shelf – Basement                                          Basement Freezer

Basement Fridge                                                         Upstairs Fridge

Upstairs Freezer

I plan on picking up a couple of things at the store on Tuesday before heading back to work.  I have $29.40 left on gift cards so want to keep my grocery budget for the next two weeks within that!   Wish me luck as this will really help us to get back on budget for the new year!

For more Menu Planning inspiration stop by and visit Tina at Mommy’s Kitchen  or Laura at Organizing Junkie.

*Update:  Check out our blog entry about our grocery shopping trip today to see if we were able to stay within budget!

MONDAY – OCB – Old Coyan Buffet

TUESDAY – Meatloaf/boxed potatoes/Veggie

WEDNESDAY- Grilled Chesse and Soup

THURSDAY – Unstuffed Cabbage   /Vegetable

FRIDAY – Hamburgers and Fries

For more Menu Planning inspiration stop by and visit Tina at Mommy’s Kitchen  or Laura at Organizing Junkie.