Menu Planner

Are you ready for another Menu Plan Saturday?  Before you look at what I’ve planned for my family for this week, be sure to download/print your forms: Weekly Menu Planner and Weekly Shopping List.  Each week I have one special recipe that is provided to me by The Moms Resource called Penny Pinchin’ Picks!

If the recipe is available on line, I have directly linked it for you. If it’s my own recipe, I’ve included the details as well.  Keep in mind that the meals I select are based upon a combination of what I might find on sale combined with items from our pantry/freezer.

Keep in mind that I keep my life simple. I am a busy mom of 3 kids and to be honest, cooking is not something I love to do. I cook because I have to. So, these meals are planned around the simplicity that I look for when it comes to trying to figure out what to make for dinner.

MENU PLAN

Sunday:   Dinner out with Family
Monday:   Homemade Pizza
Tuesday:  Turkey Sausage with Macaroni & Cheese
Wednesday:   Leftover Night! (a.k.a buffet style dinner)
Thursday:  Slow Cooker Taco Soup
Friday:  Chicken Enchiladas
Saturday:  Pork Chops, Make Ahead Mashed Potatoes, Green Beans and Rolls

Are you ready for another Menu Plan Saturday?  Before you look at what I’ve planned for my family for this week, be sure to download/print your forms: Weekly Menu Planner and Weekly Shopping List.  Each week I have one special recipe that is provided to me by The Moms Resource called Penny Pinchin’ Picks!

If the recipe is available on line, I have directly linked it for you. If it’s my own recipe, I’ve included the details as well.  Keep in mind that the meals I select are based upon a combination of what I might find on sale combined with items from our pantry/freezer.

Keep in mind that I keep my life simple. I am a busy mom of 3 kids and to be honest, cooking is not something I love to do. I cook because I have to. So, these meals are planned around the simplicity that I look for when it comes to trying to figure out what to make for dinner.

MENU PLAN

Sunday:   Chicken Parmesean, Salad, French Bread
Monday:    Penny Pinchin’ Pick (click to find this week’s recipe!)
Tuesday:  Slow Cooker Sweet and Sour Chicken with Rice
Wednesday:  Leftovers
Thursday:  Grilled Brats, Fried Potatoes, Fresh Veggies
Friday:   Dine Out
Saturday:   Taco Salads

Are you ready for another Menu Plan Saturday?  Before you look at what I’ve planned for my family for this week, be sure to download/print your forms: Weekly Menu Planner and Weekly Shopping List.  Each week I have one special recipe that is provided to me by The Moms Resource called Penny Pinchin’ Picks!

If the recipe is available on line, I have directly linked it for you. If it’s my own recipe, I’ve included the details as well.  Keep in mind that the meals I select are based upon a combination of what I might find on sale combined with items from our pantry/freezer.

Keep in mind that I keep my life simple. I am a busy mom of 3 kids and to be honest, cooking is not something I love to do. I cook because I have to. So, these meals are planned around the simplicity that I look for when it comes to trying to figure out what to make for dinner.

MENU PLAN

Sunday:   Beef tips with gravy, rice, green beans, rolls
Monday:  Turkey sliders, fresh veggies and chips
Tuesday:  Chicken Enchiladas
Wednesday:  Leftovers
Thursday:  Chicken Alfredo
Friday:   Dine Out
Saturday:  Chicken Fried Steak, red potatoes, green beans, rolls

RECIPES

1 can Cream of Chicken Soup
1 can Enchilada Sauce

1 large onion – chopped
1 – 2 cloves of garlic – minced
2 Tbs margerine
1 lb cooked and cubed chicken
1 small can chopped olives
1 can chopped green chilies
1 package of tortillas (10 count)
1/2 – 1 cup of sour cream
1 cup grated cheddar cheese
2 whole green onions

Preheat oven to 350. Mix soup with 1/2 can of water and enchilada sauce and set aside.  Saute onino, garlic and margerine.  Add chicken, olives, chilies, 1/2 cheese and 1/2 sauce mix and stir. Put 1/3 of sauce in bottom of 9×13 pan. Divide chicken mixture into tortillas.  Roll and place in pan seam side down.  Top with sour cream, remaining cheese and remaining sauce.  Bake at 350 for 30 minutes.  Top with chopped green onions.

Are you ready for another Menu Plan Saturday?  Before you look at what I’ve planned for my family for this week, be sure to download/print your forms: Weekly Menu Planner and Weekly Shopping List.  Each week I have one special recipe that is provided to me by The Moms Resource called Penny Pinchin’ Picks!

If the recipe is available on line, I have directly linked it for you. If it’s my own recipe, I’ve included the details as well.  Keep in mind that the meals I select are based upon a combination of what I might find on sale combined with items from our pantry/freezer.

Keep in mind that I keep my life simple. I am a busy mom of 3 kids and to be honest, cooking is not something I love to do. I cook because I have to. So, these meals are planned around the simplicity that I look for when it comes to trying to figure out what to make for dinner.

MENU PLAN

Sunday:  Stuffed Peppers and dinner rolls
Monday:   Tacos
Tuesday:   Maple Oven Pancake Bake (see below)
Wednesday:   Leftovers
Thursday:  Spaghetti, salad, french bread
Friday:  Dine Out
Saturday:  Cheesesteak sandwiches, fresh veggies

Maple Oven Pancake Bake

1 1/2 cups Bisquick
1 Tbs sugar
2 eggs
3/4 cup milk
1/4 cup maple syrup
1 1/2 cup shredded cheddar cheese (divided)
12 slices of bacon (crumbled)

Grease a 9×13 pan and preheat oven to 350.  Mix Bisquick, sugar, eggs, milk, syrup and 1/2 of the cheese and pour into the pan.  Bake for 30 minutes.  While that is bacon, fry up the bacon so it is crispy and then crumble it (I place it into a Ziploc bag and then do it so that my fingers don’t get too greasy).  When the timer goes off, remove the pan and sprinkle the top with the remaining cheese and bacon and bake until the cheese is melted. Can serve with more syrup if desired.

Are you ready for another Menu Plan Saturday?  Before you look at what I’ve planned for my family for this week, be sure to download/print your forms: Weekly Menu Planner and Weekly Shopping List.  Each week I have one special recipe that is provided to me by The Moms Resource called Penny Pinchin’ Picks!

If the recipe is available on line, I have directly linked it for you. If it’s my own recipe, I’ve included the details as well.  Keep in mind that the meals I select are based upon a combination of what I might find on sale combined with items from our pantry/freezer.

Keep in mind that I keep my life simple. I am a busy mom of 3 kids and to be honest, cooking is not something I love to do. I cook because I have to. So, these meals are planned around the simplicity that I look for when it comes to trying to figure out what to make for dinner.

MENU PLAN

Sunday:    Lemon Pepper Chicken, rice, green beans, rolls (we are using a rub we had given to us for the seasoning)
Monday:   Tacos
Tuesday:   Meatloaf, cheezy potatoes, corn, rolls
Wednesday:   Leftovers
Thursday:   Slow Cooker Beef Sandwiches
Friday:   Dine Out
Saturday:   Stromboli, fresh veggies, chips

Meatloaf

2 lbs of ground beef or turkey
1 package of onion soup mix
1 egg
1/3 cup warm water
12 – 15 crushed saltines
Dash of Pepper, Garlic & Onion Powder

Preheat oven to 35o.  Mix all items in order given and put in 9×13 pan.  Bake for 50 – 60 minutes.  Is ready when knife comes out clean.

Cheesy Potatoes

24 oz of frozen hasbrowens (shredded or cubed)
1 can cream of mushroom or cream of chicken soup
12 oz sour cream
8 oz grated cheddar cheese
3 tsp onion powder
1/2 stick melted butter or margerine

Prehead oven to 350.  Melt butter and stir in all ingredients of than hashbrowns.  Once blended, slowly add in hasbrowns.  Put into baking dish and bake for 35 – 40 min (dish can be any size — the more shallow, the less time it may take to bake).