Menu for the week of April 25th

It's the last week of April. I can hardly believe it. We have so much to do around here and so little time, it seems. I hope all of you had a blessed Easter weekend and didn't eat too many eggs or chocolate!




Here is my menu for this week:

Monday: Favorite Beans and Rice (This is a frugal and simple recipe that my family loves and we eat quite often. It is good topped with a little grated cheddar and sour cream. You can find the recipe in my recipe section)

Tuesday: Chef Salad (this is a good way to use up leftover Easter Ham)

Wednesday: All In One Quiche (If I still have some Easter ham, I will put that in this), Fruit Salad

ALL-IN-ONE QUICHE

1 1/2 c. milk
1/2 c. Bisquick mix
3/4 stick butter
3 eggs
Pinch salt
1 c. diced bacon, ham, turkey, chicken, or shrimp
2 green onions, chopped
1 (4 oz.) can sliced mushrooms, drained
1 c. grated sharp Cheddar cheese

Combine the first 5 ingredients in the blender and mix well. Turn into 9 or 10 inch pie plate. Add the remaining ingredients. Bake at 350 degrees for 45 minutes. Let stand for 10 minutes before serving.

Thursday: Grilled Chicken Kabobs, Tossed Salad, Fresh Corn on the Cob

Friday: Asparagus and Ham Casserole (the first time I made this I used instant brown rice and it was good), Cantaloupe

Asparagus & Ham Casserole

1 lb fresh asparagus, cut into 1 pieces
2 cup cubed fully cooked ham
3 cup cooked rice
1 cup diced celery
1 1/2 teaspoon lemon pepper
10 3/4 oz can condensed cream of chicken soup; , undiluted
1 cup chicken broth
1 cup shredded cheddar cheese
1 tablespoon butter or margarine
1/2 cup bread crumbs

Place asparagus in a large saucepan with enough water to cover. Cook until crisp-tender. Drain well. In a greased 2 1/2 quart casserole, mix asparagus, ham, rice, celery and lemon pepper. In a saucepan, mix
soup and broth. Add cheese and cook until melted. Pour into casserole. Melt butter in a small saucepan. Add crumbs and cook and stir until browned. Sprinkle on top of casserole. Bake at 350º F for 35 minutes. Yield: 6 servings


Saturday: Chicken Helper (last box of this in my pantry-yay!), Asian Veggies, Egg Rolls (from the freezer)

Sunday: Crock Pot Cranberry Dump Chicken, Mashed Sweet Potatoes, Green Veggie, Rolls

Menu for Week of April 18th

Monday: Oriental Tuna (Egg Foo Yung) I have all the fixin's for this in the pantry. It's a hubby favorite. I am going to eat leftovers.

Oriental Tuna (Egg Foo Yung)

1 can tuna (or 1 c. chopped, cooked chicken, shrimp or pork)
3 eggs
1 small onion, chopped
1 t. salt
1/8 t. pepper
1 lb. can bean sprouts, drained

Sauce:
¾ c. boiling water
1 t. chicken bouillon
2 t. cornstarch
1 T cold water

Mix tuna ingredients together, stirring 4-5 times. Heat frying pan. Spray with Pam. Scoop 6 spoonfuls into pan. Brown each spoonful 2-4 minutes each side. Serve over steamed rice. Top with sauce.

To make sauce: Stir together boiling water and bouillon until dissolved. Separately stir together cold water and cornstarch. Add to bouillon mixture, cooking and stirring until thick.

Tuesday: Soup and Sammies

Wednesday: Out to eat for Dd's 12th birthday!

Thursday: Breaded Chicken Sammies and Chips

Friday: Hamburger Helper (using ground chicken), Green Veggie or Salad, Rolls

Saturday: Spaghetti, Green Veggie or Salad, Texas Toast

Sunday: Easter Dinner

Menu for the week of April 11th

Monday: Beans (from the freezer), Broccoli and Rice Casserole, and Cornbread

Tuesday: Roast Chicken, Leftover Broccoli and Rice Casserole, Rolls

Wednesday: Chicken and Dumplings, Veggies, Deviled Eggs

Thursday: Soup and Grilled Cheese (Hubby going to Men's Night Out)

Friday: Bean Burritos, Spanish Rice, Chips with Salsa and Paula Deen's Mason Dixon Dip

Saturday: Hamburger Helper (using ground chicken), Green Veggie or Salad

Sunday: Crock Pot Pork Chops, Green Bean Casserole, Macaroni and Cheese

Menu for week of April 4th

Haven't been blogging much lately due to homeschooling. We are forever trying to get caught up. Anyone else forever playing catch up?

Last week's menu just fell through the cracks. I wasn't feeling well due to the second cold in two months. So Hubby helped out by making a few meals and bringing home take-out. He's getting pretty good at cooking. I did make the Picnic Casserole and the food for the potluck at church. So some of those items I didn't make, will be in this week's menu and maybe the next one too. So here is my plan for this week:

Monday:

Cranberry Dump Chicken, Broccoli-Rice Casserole, Glazed Carrots

Tuesday:

Fish and Chips
(leftovers for me)
Wednesday:

Spaghetti, Green Veggie or Salad, Texas Toast (Hubby volunteered to cook this meal)

Thursday:

Sausage Quiche, Fruit, Biscuits

Friday:

Favorite Beans and Rice and leftover Biscuits

Saturday:

Lovely Leftover Buffet

Sunday:

Crock Pot Pork Chops, Mashed Sweet Potatoes, Green Bean Casserole, Macaroni and Cheese (since daughter won't eat the mashed sweet potatoes or green bean casserole)


Go to orgjunkie.com for hundreds of yummy menus!