We are so looking forward to the long holiday weekend.  Saturday was filled with errands such as menu planning and grocery shopping.   Of course we had our weekly stop at the library.  Sunday will bring church and hubby and I are going out on a date to celebrate our anniversary.  Monday I will hopefully spend time outside, doing a bit of laundry and reading.   I just started the book Water for Elepants and want to finish it this weekend. 

Thanks to Laura at I’m an Organizing Junkie for hosting Menu Plan Monday. Go and check out more great menus!   Menu planning will help you have more time with your family and enjoy your summer. 




Menu Plan For
May 24th – June 7th

Sat 24th – Shake and Bake Pork Chops/ Carrots and Peas, Cheesy Pasta  – *Good Add To Site**

Sun 25th – Mom and Dad out for Anniversary – Frozen Pizzas for Kids

Mon 26th – LEFTOVERS

Tues 27th – Honey Mustard Chicken/ Perogies/ Broccolli 

Wed 28th -Fried Egg Sandwiches

Thurs 29th –Baked Ham (crock 8-10 hrs), Corn Casserole , French Bread

Fri 30th – Hamburgers and Caesar Salad

Sat 31st-  Easy Crockpot Meat Loaf with Carrots and Potatoes

Sun 1st – Steak/ Potatoes/ Veggie


Tues 3rd – Baked Pork Chops and Rice

Wed 3rd – Eggs or Sandwiches

Thurs 4th – Beef Stroganoff over Egg Noodles

Fri – 5th – Meatball Subs

Sat 6th – Baked Teriyaki Chicken, Tuna Salad, Veggie

Sun 7th – Crockpot Ribs – my mom’s crockpot ribs*, mini ears of corn on the cob, Baked Beans
*The ribs are very easy to do– just place boneless country spare ribs in the crockpot with salt and pepper (no liquid) and cook on low all day. Then, about an hour before you want to eat, drain all the fat and liquid out of the crockpot, and add in your favorite BBQ sauce. (We like a store brand thick and spicy sauce.) Simmer another hour on low, then enjoy! –


Recipes to try…

Fried Strawberry Pies

Chicken Fajita Salad

Grilled Stuffed Hot DogsCookie Salad

Chicken and Mushrooms with Lemon White Wine Sauce

Eask Chicken Enchiladas

Chicken Brocolli Casserole

Tuna Noodle Casserole

Chicken Burritos.

  • 2 skinless, boneless chicken breast halves
  • 1 (4 ounce) can tomato sauce
  • 1/4 cup salsa
  • 1 (1.25 ounce) package taco seasoning mix
  • 1 teaspoon ground cumin
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • hot sauce to taste

This is a delicious and easy burrito/taco filling—it freezes well, too! I serve this with tortillas, shredded Cheddar cheese and little sour cream. You can also assemble the burritos and put them in a baking dish, cover with salsa and cheese, and bake for about 10 minutes.

Lemon Poppy Seed Muffins

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