Menu Plan Monday: February 28th


February 26th – March 6th, 2011

Saturday –  Old Coyan Buffet (Clean out the Fridge night)

Sunday – Biscuit and Sausage Gravy (Double Recipe) – Scrambled Eggs

Monday – MPTP – Easy Chicken Divan

3 cups cooked cubed chicken
1/2 tsp salt
1/4 tsp Pepper
1 Pkg (10 oz) Frozen Broccoli Florets, Thawed
2 cans cream of chicken soup, undiluted
1/3 cup Mayo
1/4 Cup Milk
2 Cups (8 oz) shredded taco/Mexican or cheddar cheese, divided

In a greased shallow 2-1/2 qt. baking dish, combine chicken, salt and pepper.  Top with broccoli.  In a bowl, combine the soup, mayo, milk and 1-1/2 cup cheese; pour over broccoli.  Sprinkle with remaining cheese.  Bake, uncovered, at 375 degrees for 20-25 minutes or until heated through.   4-6 servings.

Tuesday – Dental Exams – Panera’s Cream Potato Soup with Crusty Bread

Wednesday – Baked Fish – Emeril’s Seasoned Rice  and Broccolli 

Thursday – Book Group – Book Group (my house) – Delite Pizza (Papa Murphys) –  Artichoke Dip/Chips, Veggies and Greek Yogurt Dip and Chocolate Zuchinni Cake

Friday – Hamburgers w Secret Sauce – Fries

Saturday – German Pancakes and Brats

Sunday – Panera Brocolli and Cheese Soup / Crossiants




March 7th – March 13th, 2011

Monday – Book Group – Easy Chicken & Rice Casserole/ Vegetable

Chicken breasts
1 cup rice
1 can your choice cream of … soup
1 packet Italian seasoning mix
2 cups boiling water
Salt & pepper, or your favorite seasonings

Mix soup, rice and Italian Seasoning with 2 cups boiling water. 

Pour into a 9 x 13 baking pan, place Chicken on top and sprnkle with paprika. 


Cover with foil and bake for 1 hour and 20 minutes. Put in oven at 350.


Tuesday – Working Late – PEPPY PIZZA PASTA
1 lb. hot Italian sausage
1 bag sauteed onion (from freezer)
12 oz. whole wheat rotini, cooked
3-1/2 oz. sliced pepperoni
28 oz. can spaghetti sauce
8 oz. can tomato sauce
4 oz. sliced mushrooms, drained
2 cups mozzarella cheese
9×9 foil pan
Brown sausage. Pour into a colander and drain. Rinse with very hot water to get the extra fat off. Drain well and pour back into a large mixing bowl. Add all other ingredients except cheese and mix well. Spray foil pans with cooking spray. Evenly divide mixture between pans. Sprinkle cheese on top. Cover one pan with heavy duty foil and freeze (mark with cooking instructions) and bake the other at 350° for 45 minutes. This dish can also be baked in the microwave if glass pans are used. –

Wednesday – Shortcut Chicken Cordon Blue

  • 1 tbsp butter
  • 2 cups diced cooked chicken (from freezer)
  • 1 can cream of mushroom soup
  • 2 tbsp water
  • 2 tbsp dry white wine
  • 1/2 cup swiss cheese, shredded
  • 1/2 cup cooked ham, diced
  • 4 cups cooked egg noodles

In a medium skillet over medium heat add soup, water, wine, cheese and ham. Heat to a boil, stirring often. Add cooked chicken to pan. Reduce heat to lo, cover and cook 5 minutes or until chicken is heated through, stirring occasionally. Serve over cooked egg noodles.

Thursday – Board Meeting –  Mom’s Mac and Cheese and Hotdogs


1-1/2 cups uncooked elbow macaroni
5 tablespoons butter or margarine, divided
3 tablespoons all-purpose flour
1-1/2 cups milk
1 cup (4 ounces) shredded cheddar cheese
2 ounces process American cheese, cubed
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons dry bread crumbs

Cook macaroni according to package directions; drain.  Place in a greased 1-1/2 qt. baking dish; set aside.  In a saucepan, melt 4 tablespoons of butter over medium heat.  Stir in flour until smooth.  Gradually add milk; bring to a boil.  Cook and stir for 2 minutes; reduce heat.  Stir in cheese, salt and pepper until cheese is melted.  Pour over macaroni; mix well.  Melt the remaining butter; add the bread crumbs.  Sprinkle over casserole.  bake uncovered, at 375 degrees for 30 minutes.  Yield: 6 servings.

Taste of Home: April/May 1998

Friday – French Bread Pizza 

Saturday – Easy Oven Poached Salmon/ Cousous / Green Beans

4 Salmon Fillets
Parsley to taste
Pappy’s/Seasoning blend to taste
1/2 cup Chicken Stock
Preheat oven to 350 degrees. Place fillets in 9×13 baking dish. Pour Chicken Stock in dish around fish. Sprinkle both fish and stock evenly with both Parsley and Seasoning Blend. Cover with foil. Cook for 20 minutes.
Yes, that really is it. You can serve it over a simple cousous with some broccoli! It is good for you, cooks in 20 minutes and is really easy.

Sunday – CHICKEN, HAM, and RICE CASSEROLE / Veggies

2 c. cooked brown rice
1 c. cubed ham, cooked (from freezer)
2 c. cubed chicken, cooked (from freezer)
1 can cream of mushroom soup
1 cup sour cream
Worcestershire sauce
1/2 c. grated cheddar cheese
1 c. buttered bread crumbs
Combine all ingredients except bread crumbs and cheese. Top with bread crumbs then cheese and bake at 350° for 30 min. –

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