June 26th – July 11th

Saturday 26th – Grilled Whiskey Ham Steak (good add to Site), Skillet Garlic New Potatoes (did not crispy up very well) Glazed Carrots

Skillet Garlic New Potatoes

  • 2 Lb small red (or white) new  potatoes, scrubbed, peeled, and quartered
  • 1 Tbsp olive oil
  • 6 cloves garlic, minced
  • 1 Tsp garlic salt

Place potatoes in a large, non-stick skillet. Add cold water to cover the potatoes. Add the oil, garlic, and salt. Bring to a boil, reduce heat to medium, and cook until water evaporates, turning potatoes occasionally, about 25 minutes. Increase heat to medium-high and cook until potatoes are crispy and brown, turning frequently, about 10-15 minutes.

Sunday – Cabbage Rolls  (Good Add to Site)

Monday – Chicken & Rice Casserole/ Corn  ( Very Good Add to Site)

  • 2 cups cooked brown rice
  • 2 cups cubed chicken, cooked (from freezer)
  • 1 can cream of mushroom soup
  • 1 cup sour cream
  • Worcestershire sauce (to taste)
  • 1/2 cup grated cheddar cheese
  • 1 cup buttered bread crumbs

Combine all ingredients except bread crumbs and cheese. Top with bread crumbs then cheese and bake at 350°F for 30 min.

Tuesday – Turkey Fajitias/ Spanish Rice

Wednesday – Spaghetti/Garlic Bread

Thursday – Easy Baked Chicken/ Bake Potato/ Salad
Serves 8

4 large chicken breasts, with skin and bones
kosher salt
garlic powder

Preheat oven to 375°. Rinse chicken breasts and pat dry with paper towels. Place in large, rimmed baking sheet. Season generously with salt, pepper, and garlic powder. Bake for 45-60 minutes or until juices run clear and skin is crispy and golden brown. Remove from heat and rest for 10 minutes. Cut each breast in half and serve with baked potato and a side salad.

Friday – Pizza

Saturday – Slow Cooked Ham  Mac and Cheese/ Carrots

Sunday –  Hamburgers, Chip/Dip

Monday – Grilled BBQ Chicken, Potato Salad, Coleslaw, Brownies

Grilled BBQ Chicken

Yield: 8 Servings

4 Lb chicken parts (we like 2 cups favorite BBQ sauce* or favorite

boneless, skinless) BBQ sauce recipe

Place chicken in container and pour BBQ sauce over your chicken, reserving some of the BBQ sauce for basting. Turn chicken over to coat well. Let marinade at least 30 minutes.

Preheat outdoor grill for medium-low heat. Spray rack lightly with oil spray to prevent sticking. Place chicken on grill rack and grill about 5-10 minutes, basting with remaining BBQ sauce as you desire. Turn chicken over and cook on other side about 5-10 minutes more or until juices run clear

Tuesday –  LEFTOVERS

Wednesday – BISCUITS  AND GRAVY (Family Fav)/ Scrambled Eggs

Thursday – Chicken Risotto – Peas

Friday – Hotdogs

Saturday- Pork Tenderloin (Grill),  Quick Seasoned Rice , Veggie

Sunday – Picante Chicken and Rice

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie and participate in Menu Plan Monday.  Weekly over 400 bloggers share what they have on their menu. 


Happy Eating!!



0 thoughts on “

Leave a Reply

Your email address will not be published. Required fields are marked *