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!


1 comment:

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