Menu Plan Monday – 9/26/11 Edition


Menu – 9/26 – 10/9/11

September 26 – Country Ham and Cheese Casserole/ Carrots
27th – MPTP – Bacon Lettuce Tomatoes Sandwich- Apples Slices /Pickles and Cheese Sticks
28th – Biscuits and Gravy  – Scrambled Eggs
29th – Sorting – Easy Chicken and Brocoll

1 lb boneless Skinless Chicken Breasts, Cut into bite -sized pieces
3 cups frozen broccoli florets
1 can (10-3/4 oz.) condensed cream of mushroom soup
1 soup can water
1-1/2 cups instant white rice, uncooked
1 cup KRAFT Shredded Three Cheese with a Touch of PHILADELPHIA

and stir chicken in large skillet sprayed with cooking spray on medium-high heat 2 to 3 min. or until browned.

ADD broccoli, soup and water; stir. Bring to boil.

STIR in rice. Top with cheese; cover. Cook on low heat 5 min.    

30th – OFF – French Dip Sandwich – Potato Wedges – Corn

October 1 –  (wedding) – Slow Cooker Chili
2nd – Family Celebration – Lasagna Roll Ups (LOTS)
3rd – Pancakes, Bacon and Scrambled Eggs
4th –  Loaded Baked PotatoSoup and Cheese Pull Aparts

Loaded Baked Potato Soup

4 – baking potatoes
2/3 cup butter
2/3 cup all purpose flour
4 – cups milk
2 – cups chicken broth
3/4 tsp salt
1/2 tsp pepper
12 – slices bacon, cooked & crumbled
1/2 cup chopped green onions
1 – cup shredded Cheddar cheese
1 – 8oz container sour cream

Bake potatoes in the oven or microwave. Scoop out the inside of the potato and set aside. Cook bacon in the oven while the potatoes bake at 350 degrees until crispy. Crumble and set aside. Melt butter in a large pot over medium low heat. Stir in flour to make a roux. Cook about one minute stirring constantly. Gradually pour in the chicken broth and milk while stirring. Turn the heat to medium and cook the soup until it starts to thicken. Add the potatoes, salt, pepper, bacon and cheese. Stir well and continue to heat for about 15 minutes allowing the flavors to blend. Mix in sour cream until well blended. Serve immediately. Garnish with green onions, additional bacon and shredded cheese.

Cheesy Pull Apart Bread

2 – 7.5 oz cans refrigerated biscuits
8 – oz shredded cheddar cheese
1/2 – tsp garlic powder
1/4 tsp oregano (optional)
1/4 – cup melted butter or margarine

Cut each biscuit into fourths. I find that this is a lot easier if you use scissors. Mix the shredded cheese, garlic powder and oregano in a large bowl. Add the biscuit pieces and toss to coat. Grease a 9 x 13 inch baking dish and pour in the biscuit mixture. Do not smooth out the lumps the lumpier the better for pulling apart the bread. Bake at 350 degrees for 12 minutes then cover with foil and bake a additional 10 minutes. When done drizzle with melted butter and serve.

Optional – melted butter can be added just before placing the foil over the bread and baking the additional 10 minutes.

5th – (Working Late) – Meatloaf, Mashed Pots, Peas
6th – (Working Late) – Spaghetti and Meatballs
7th – Friday – Marlboro Man Sandwich
8th – Chicken and Noodles – Carrots and Peas
9th – Grocery Day – Corned Beef, Cabbage
Future Menu Idea:  Stuffed Green Peppers, Green beans, Garlic Bread (E-Mealz – 396)

Chicken Fried Steak, Mashed potatoes, Corn

Mexican Chicken Skillet (E-Mealz – 396)

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie. and participate in Menu Plan Monday.

Wishing you all a wonderful week!!!

Happy Cooking!!

Leave a Reply

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