Menu for week of July 8th

Monday:  Chicken Tetrazzini, Roasted Green Beans, Cucumber Salad (recipe below)

Tuesday:  Japanese Grilled Chicken, Asian Rice, Green Veggie

Wednesday:  Crock Pot Ham, Pasta Salad, Brussels Sprouts, Deviled Eggs

Thursday:  (freezer meal) Chicken Tater Tot Casserole, Salad

Friday:  Crock Pot Chops, Cheesy Potatoes, Green Veggie

Saturday:  (freezer meal) Mexican Chicken Rolls, Corn on the Cob, Salad

Sunday:  Chicken Cacciatore (recipe below), Pasta, Garlic Bread

That's my plan.  How about you?  Go to http://orgjunkie.com/ for 100's of menu plans every week.
 

Cucumber Salad

1 c. water
½ c. white vinegar
¼ c. sugar
2 large cucumbers, peeled and thinly sliced
1 medium onion, thinly sliced

Combine water, vinegar and sugar in a small bowl, stirring until sugar dissolves. Combine vinegar mixture and cucumber and onion in shallow 2 quart container, stir gently. Cover and chill at least 2 hours, stirring occasionally. Serve salad with a slotted spoon. 6-8 servings. 

 

Chicken Cacciatore

Ingredients:

1 lb. chopped chicken breast

2 T. olive oil

1 bag frozen peppers & onions

1 14 oz. can diced tomatoes (undrained)

2 fresh tomatoes chopped

1 package sliced mushrooms

1 T Italian seasoning

1/2 t. salt

2 cloves garlic minced

Directions:

Add all ingredients to freezer bag and freeze. When ready to cook, thaw slightly and add to crockpot. Cook on low for 4-6 hours. Serve with hot pasta and top with parmesan cheese.

Pam