Tuesday, October 26, 2010

Sort of a Menu Plan

We went out of town for a few nights and days to hubby's aunt's lake house and my menu plan went awry. Here it is Tuesday and we are getting take out tonight and going to enjoy a movie. So here is my plan for the remainder of the week:


Breakfast-Bagel and Yogurt
Lunch-Soup and Grilled Cheese
Dinner-Quick Chicken Pie, Frozen Veggies Entree (New Potatoes with Green Beans), Salad

Quick Chicken Pie

1 cup canned boned chicken
1 can cream of chicken soup
1 can refrigerated biscuits

Place chicken and soup in casserole dish. Stir to mix. Place biscuits on top. Bake 400 degrees 15-20 minutes until biscuits are browned.


Breakfast-Oatmeal and Toast
Lunch-Egg Salad Sammies
Dinner-Parsley Parmesan Chicken, Italian Green Beans, Rice Pilaf

Parsley Parmesan chicken

(freezer meal) - This has become a "hit" in our house.
2 lb boneless skinless chicken breasts (or 6-8 chicken breasts)
1/3 bottle of Italian salad dressing
1/2 c shredded Parmesan cheese
1/3 c dry bread crumbs (used Seasoned Italian bread crumbs)
1 1/2 T parsley flakes
1/2 T paprika
Salt & Pepper

Assembly Directions:
Marinate chicken in dressing overnight.
Mix the remaining ingredients and bread each breast with coating.

To Freeze: Lay chicken breasts side by side on baking sheets and place in freezer for 1 to 2 hours to firm up. Place chicken in labeled gallon size Freezer Bag and freeze.

Cooking Directions:
Thaw & bake at 350 uncovered for 30 minutes or until done.


Breakfast-Eggs, Turkey Bacon, Biscuits
Lunch-Hot Pockets
Dinner-Slow Cooker Chili (freeze extras)

Slow Cooker Chili

2 lb. ground beef
2 cans kidney or pinto beans, rinsed and drained or homemade
2 cans diced tomatoes, undrained
8 oz. tomato sauce
2 medium onions, chopped
1 green pepper, chopped
2 garlic cloves, minced
2 T chili powder
2 t. salt
1 t. pepper

In skillet, brown beef, drain. Transfer to crock pot and add remaining ingredients. Cover and cook on low 8-10 hours or high 3-4 hours. Makes 10 servings.


Breakfast-Cinnamon Rolls
Lunch-15 Parmesan Pasta, Salad

15 minute Parmesan Pasta

8 oz. pkg. Pasta, cooked
1 clove garlic, minced
¼ c. olive oil
¾ c. grated Parmesan cheese

Place pasta in large serving bowl; keep warm. Saute garlic in olive oil until golden and tender. Pour over pasta. Add cheese; toss gently to coat. Serve immediately. 4 servings.

Dinner: Taco Salad (made with leftover Chili)


Breakfast-Oatmeal, Yogurt
Lunch-Breakfast Casserole, Fruit, Mayo Rolls

Sausage Casserole, Fruit

Sausage Casserole
(Kingdom Heirs)

1 lb. ground sausage, crumbled and cooked
2 c. grated cheddar cheese
1 c. Bisquick
4 eggs
1 c. milk

Butter 9 x 13 inch dish. Layer the sausage and then the cheese. In blender mix milk, eggs and Bisquick. Pour over sausage and eggs. Bake 350 degrees 30-35 minutes. May be frozen and cooked later.

Dinner-Mummy Wraps, Oven Fries, "Boo" Nutter Butter Cookies

That's my plan and I'm sticking to it!


Monday, October 18, 2010

I'm being a bit lazy today.

I dug out my thermal jammies last night to sleep in and I stayed in them all day! I'm being a bit lazy today. Now, I have fed my family lunch. Hubby made breakfast (English Muffings, nothing difficult) and I do have dinner cooking. I did load my dishwasher and it is washing away and my sink is full of dishes to hand wash. Darling daughter has done her homeschooling today as well. I posted my menu last night and I'm working on my grocery list for this week. So I haven't been totally lazy. But it's been nice!

Here are our plans for this week:

Tomorrow-post office to mail back package
Shop for paint for the laundry nook/half bath. We have leftover paint from other projects but we are not sure if it is enough to give two good coats.
Shop for cheapish vinyl tile to put down in laundry nook/half bath. We would also like to retile the entrance to the basement from the garage and the half bath down there but that will be a little later this year. We, ideally, want to use the same tile.
Quick tidy of main floor.
Community group here at house in the evening.


I really need to finish cleaning out the laundry nook so that hubby can start painting and laying tile.
Wednesday night class at church and Awana for darling daughter.


Begin working on decluttering bedroom. Believe it or not, there is still some carry over in there of things from the guest room and Robyn's room declutter project. Also I need to clean out my closet and all our drawers for items to take to our favorite local charity. This is a job that will take a while. I can't give it a full day(s) work and have to spread it out. It may be next week before I am finish with this job. Also, included in this job is a deep clean of our master bathroom.


More of Thursday.
Pack for a few nights out at the lake house.
Late afternoon-drive to Aunt's lake house.

Saturday-Tuesday afternoon:

Lots of R & R the Lake House. We'll watch movies, play board games, read books and do little homeschooling too. We will be back in the afternoon on Tuesday to get ready for our Community Group at our house.


Sunday, October 17, 2010

Menu for week of October 18th

Monday, 10/18

Breakfast – English Muffins, Jam
Lunch – Grilled Cheese, Grapes
Dinner – Potato Soup, Spinach Salad

Tuesday, 10/19

Breakfast – Pancakes and Sausage
Lunch – Leftovers
Dinner – Sloppy Joes, French Fries, Grapes

Wednesday, 10/20

Breakfast-Chocolate Chip Pumpkin Bread


1 c packed brown sugar
1 c sugar
2/3 c butter or margarine, softened
3 eggs
2 1/2 c all purpose flour
1 1/2 c canned pumpkin
1/2 c water
2 t baking soda
1 t ground cinnamon
1 t salt
1/2 t ground cloves
2 c semisweet chocolate chips, 12 ounces
In a mixing bowl cream sugars, butter and eggs. Add flour, pumpkin, water and baking soda, cinnamon, salt and cloves. Mix thoroughly. Fold in chocolate chips. Pour into four greased and floured 6x3 inch loaf pans. Bake at 350 for 45 minutes.

Lunch – Leftovers or Soup
Dinner – Lasagna Roll-ups (didn't get to this one last week), Salad, Garlic Bread

Thursday, 10/21

Breakfast – One Eyed Sailors, Turkey Bacon
Lunch – Sammies or Leftovers
Dinner – Lil'Cheddar Meatloaves (freeze extras for another meal), Green Veggie, Rice Pilaf

Little Cheddar Meat Loaves

1 egg
¼ cup milk
4 oz. shredded Cheddar cheese
½ cup quick cooking oats
½ cup chopped onion
1 t. salt
1 lb. lean ground beef (I use ground chicken)
2/3 cup ketchup
½ cup packed brown sugar
1 ½ t. mustard

In a bowl, beat the egg and milk. Stir in cheese, oats, onion, and salt. Add the beef and mix well. Shape into 8 loaves; place in greased 13X9X3 in. dish. Combine ketchup, brown sugar and mustard; spoon over loaves. Bake uncovered 350 degrees for 45 minutes.

Friday, 10/22

Breakfast – Oatmeal and Yogurt
Lunch- Hot Pockets, Carrots and Dip
Dinner – Taco Casserole (freeze one casserole), Salad or Green Veggie

Taco Casserole – Double this recipe

* 1 pkg (14-oz) Mac and cheese deluxe
* 1 lb ground beef (I use ground chicken)
* 1 pkg taco mix
* ¾ water
* ¾ cup sour cream
* 1 ½ c shredded cheese
* 1 c salsa

Preheat oven to 400-degrees. Make noodles according package directions. Brown ground beef. Drain and rinse. Add water and taco mix. Simmer according to package directions. Drain noodles. Add cheese sauce and sour cream. Mix well. Layer in a grease casserole, ½ noodles, meat, 1 c cheese, rest of noodles, salsa. Bake covered for 15 minutes remove cover add cheese and bake 5 minutes more

Frozen directions: Thaw completely in refrigerator and bake at 350-degrees for 45 minutes adding cheese the last 5 minutes. Or cook in microwave for 15 minutes, stir add cheese and cook for 2 minutes more.

Saturday, 10/23

Breakfast – French Toast, Link Sausage
Lunch – Hot Dogs, Chips, Veggies and Dip
Dinner – Baked Ziti (freeze one casserole), Salad, Garlic Bread

Baked Ziti

1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef (I use ground chicken)
2 (26 ounce) jars spaghetti sauce
6 ounces Provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.

In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. (I use two square dishes and bake one and freeze the other). Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.

Bake for 30 minutes in the preheated oven, or until cheeses are melted. Freezes well, cover with saran wrap then foil. Thaw in refrigerator.

Sunday, 10/24

Breakfast – Toaster Strudel, Yogurt
Lunch – Hot Pockets, Veggies and Dip

Dinner– Ranch House Crock Pot Pork Chops, Parmesan Mashed Potatoes, Brussels Sprouts, Rolls

Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes

6 pork chops, 1/2 inch thick
1 packet dry Ranch Dressing Seasoning
10 oz can Cream of Chicken Soup
4 lbs peeled, cubed potatoes
5 Tablespoons real butter
1 Cup fresh grated Parmesan cheese
6 cloves roasted garlic (click for directions how to roast garlic)
1- 1 1/2 Cups warm skim milk (any milk will do, I just happened to use skim)
1 Tablespoon salt, or to taste
1 teaspoon fresh cracked black pepper, or to taste

1. Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.

2. Place potatoes into a large pot of cold water. Place onto stovetop over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency.

3. Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot. Enjoy!

That's my plan and I'm stickin' to it!

Sunday, October 10, 2010

Menu for the week of October 11th

Monday, 10/11

Breakfast – Oatmeal and Yogurt, Toaster Strudel for daughter

Lunch - Soup and Sliced Apple

Dinner Chicken Cordon Blue (eat two servings and freeze four), Broccoli, Rice

Chicken Cordon Bleu
recipe courtesy 30 Meals in One Day

6 small boneless skinless chicken breast
2 Tbl Dijon mustard
6 slices ham
6 slices Swiss cheese
1 tsp salt
1/4 tsp pepper
1/2 cup evaporated milk
1 cup dry bread crumbs

Place each chicken breast half between two pieces of plastic wrap. Pound until thin. Spread mustard on each piece of chicken. Wrap cheese in ham and place on chicken. Roll chicken around cheese and ham. Secure with a toothpick. Dip chicken first in evaporated milk then in bread crumbs. Sprinkle with salt and pepper.

Bake on greased baking sheet for 10 minutes at 400 degrees. Reduce heat to 350 degrees and bake an additional 25 minutes. Remove from oven and allow to cool. Cover chicken on baking sheet with plastic wrap. Freeze for at least 3 hours. When frozen transfer to a freezer bag. Label and freeze.
To serve: Thaw. Heat in microwave or in oven. 6 Servings

Tuesday, 10/12

Breakfast – Eggs, Turkey Bacon, Biscuits

Lunch – White Chicken Chili (from the freezer)

Dinner – Turkey Burgers and Fries

Wednesday, 10/13

Breakfast - Sausage Casserole, Fruit

Sausage Casserole
(Kingdom Heirs)

1 lb. ground sausage, crumbled and cooked
2 c. grated cheddar cheese
1 c. Bisquick
4 eggs
1 c. milk

Butter 9 x 13 inch dish. Layer the sausage and then the cheese. In blender mix milk, eggs and Bisquick. Pour over sausage and eggs. Bake 350 degrees 30-35 minutes. May be frozen and cooked later.

Lunch – Egg Salad Sammies

Dinner – Church or Hamburger Helper

Thursday, 10/14

Breakfast – Pancakes or French Toast, Turkey Sausage Patties

Lunch - PB&J and Sliced Apple

Dinner – Smoked Turkey Sausage, Fried Potatoes, Mac and Cheese, Pinto Beans (from freezer)

Friday, 10/15

Breakfast – Ham and Eggs, Toast

Lunch - Leftovers or Sammies

Dinner – Taco Soup (put extra servings in freezer)

Saturday, 10/16

Breakfast – Cereal and Milk

Lunch - Sammies or Leftovers
Bake a cake to take to Mom and Dad's tomorrow.

Dinner – Lasagna Roll ups, (extra roll-ups to be frozen), Salad, Garlic Bread

Lasagna Roll Ups
-6 lasagna noodles
-1/2 lb. sausage
-chopped onions
-1 (15.soz) jar spaghetti sauce
-1 (8oz) pkg. shredded pizza blend cheese

-Cook lasagna noodles according to pkg. directions.
-Rinse and drain; set aside.
-In a skillet cook the sausage and onions.
-In a bowl mix 1 cup of the spaghetti sauce and sausage together.
-Spread 1/4 cup of the meat sauce onto each lasagna noodle.
-Top with 1 Tbls. cheese.
-Carefully roll up each noodle and place seam side down in an 8x8 baking dish.
-Spoon remaining sauce over top and sprinkle with remaining cheese.
-Bake @ 350 for 20-30 minutes........

Sunday, 10/17

Breakfast – Banana and Butterscotch Bread from the Freezer, Yogurt

Lunch-Mom and Dad's (Dad turns 76!)

Dinner CORN (Clean Out Refrigerator Night) or Freezer Pizza and Veggies and Dip

That's my week. For more ideas go to: http://orgjunkie.com/

What's happening?.

Hasn't this fall weather been absolutely gorgeous! I am really enjoying the milder temperatures. I could really live somewhere with this type of climate all year round. It's so comfortable. A few nights this past week it got rather chilly in the house and I lit our first fire in the fireplace. It was actually warmer outside than in. I love a good fire!

I didn't make it to church this morning. I woke up early and turned off the alarm and then fell back asleep. Hubby, who takes less time to do his morning ablutions, made it to Sunday School without us. I will listen to the service on line as our community group study is sermon based. You can listen to it at http://www.west-park.org and click on sermon media. I love my church. It is soon to celebrate 50 years of age and I committed to praying for it every day for 50 days starting on October fourth.

Robert returned Saturday afternoon from his first men's retreat. They went to Fort Bluff Camp in Dayton, Tennessee. He took lots of photos for the church photo team and really enjoyed their speaker, Matthew St. John. You can read more about him at

We are plugging away on the homeschooling of Robyn. We are determined to do better this week and get caught up. We are a little bit behind schedule. She cannot play on any commputer games, Wii, Ds, etc. until she is caught up. She has agreed to this and understands.

Robert is going to attempt to fix our dryer this week. We are hoping it is repairable and we don't have to buy a new one. While he has the dryer pulled out of the laundry nook, I am going to clean, clean, clean in there and paint and would love to put down some inexpensive self-sticking tile to give it a clean and fresh appearance for very little money. I am sure we even have paint in the garage that we can use and not go to any expense there. It's a teeny-tiny laundry nook and you cannot clean around the appliances while they are in there. I am afraid to find out what is behind/beside that dryer and washer. Yuck. To be honest, we knew we wouldn't be able to clean, paint or retile until one of the appliances died. It's just that difficult to work in there. It's a closet really.

I am hoping that Robert will finish his carpet steaming and we can be done with that for the season, except for our master bedroom, which is not ready for having the carpet cleaned yet. Hopefully very soon though.

Well, enough jibber jabber about the happenings around my house. I hope all of you are enjoying your families, homes, and the beautiful autumn weather as well! Have a great week!


Monday, October 4, 2010

Menu for week of October 4th

Monday, 10/4
Lunch – Soup, Sliced Apple
Dinner – Freezer Meal-One Pot Pepper Soup, Cheese and Crackers

Tuesday, 10/5
Breakfast- One Eyed Sailors, Turkey Bacon
Lunch- PB&J, Sliced Apple
Dinner- Cheesy Chicken Bundles (putting extras in freezer), Macaroni and Cheese, Corn, Crescents Or Mayonnaise Rolls

Cheesy Chicken Bundles

Makes 6 servings Preheat: 350

1 cup bread crumbs
½ cup cheddar cheese, shredded
½ cup Parmesan, grated plus 1/4 cup for topping
1 t salt
¼ t pepper
6 boneless chicken breasts
½ cup butter, melted plus 2 T. butter melted for topping

Mix together bread crumbs, cheeses, salt and pepper. Dip chicken pieces in melted butter and then in cheese/bread crumb mixture. Roll the breast up to form a little bundle.

(To freeze: wrap each raw chicken bundle in plastic wrap and then place in freezer bags. Thaw and follow baking directions below.)

Place in large, shallow baking dish. Pour remaining butter on top and sprinkle with remaining Parmesan. Bake, uncovered, at 350 for 1 hour, until chicken is crispy.

Wednesday, 10/6
Breakfast – Toaster Strudel, Juice
Lunch- Leftovers or Sammies
Dinner – Hamburger Helper or Church

Thursday, 10/7
Breakfast-Muffins from Freezer
Lunch-Grilled Cheese and Soup
Dinner – Breakfast for Dinner (just me and daughter as husband is going to the church men's retreat)

Friday, 10/8
Breakfast-Cereal and Milk
Lunch – Chicken and Tots
Dinner – Beefy Cornbread (freezing extras) Refried Beans (me and dd again)

Beefy Cornbread

1/2 lb. lean ground beef
1 tsp. chili powder
1/4 tsp. cumin
1/2 c. frozen corn
1/4 c. salsa
1 c. cheddar cheese, shredded
3/4 c. corn meal
3/4 c. flour
2 tbsp. sugar
2 tsp. baking powder
1/2 tsp. salt
2 eggs
3/4 c. milk
2 tbsp. canola oil

-Brown ground beef with chili and cumin until no longer pink. Drain fat.
-Stir in corn and salsa
-Line the cups of a muffin tin with foil baking cups
-Spoon meat mixture into muffin cups; fill about 2/3 full
-Top with cheese
-In a medium bowl, combine flour, cornmeal, baking powder, sugar and salt
-Beat eggs in a small bowl
-Add milk and oil
-Add to the cornmeal mixture stirring just until moistened
-Spoon batter over cheese to cover
-Bake at 375 for 15 minutes
-Allow to cool
-Set pan in freezer until frozen
-Remove from pan and place in a gallon size freezer bag

To serve:
-Thaw upside down on a microwave safe plate
-Remove foil liners
-Microwave until heated through.

Saturday, 10/9
Breakfast- Malt O Meal, Oatmeal, Juice
Lunch-Leftovers or Sammies
Dinner – Freezer Queen Turkey and Gravy, served over bread, Mashed Sweet Potatoes, Green Bean Casserole (a hubby favorite)

Sunday, 10/10
Breakfast – Toaster Strudel, Juice
Lunch Crock Pot Chops, Macaroni and Cheese, Broccoli, Biscuits
Dinner – CORN (Clean Out Refrigerator Night)