Menu Plan Monday: July 30th Edition

July 30th – August 12th



Monday, 30th – Tacos for a Crowd/Taco Salad

Tuesday, 31st -(Working Late)  – Cheesy Chicken and Dressing Casserole, Veggie  (Good)

  • 2 Tbsp olive oil
  • 4 boneless skinless chicken breasts, cut into 1/2 inch pieces
  • 1 large onion, chopped
  • 1 (8 ounce) package baby bella mushrooms, quartered
  • 3 cloves garlic, minced
  • 1 (8 ounce) package shredded mozzarella cheese
  • 1 (10.75 ounce) can cream of mushroom soup
  • 1/4 cup whole milk
  • 1 (6 ounce) package chicken-flavored stuffing mix)
  • 5 Tbsp butter, melted


Preheat oven to 350°. Spray a 13×9 inch baking dish with nonstick cooking spray.

In a large skillet, heat oil over med-high heat. Add chicken, and cook, stirring occasionally. until chicken is lightly browned and cooked through. Using a slotted spoon, remove chicken from pan, and place in prepared baking dish.

Reduce heat to medium. Add onion, mushrooms, and garlic to skillet; cook for 4-5 minutes, or until vegetables are tender. Spread onion mixture evenly over chicken. Top evenly with cheese.

In a small bowl, combine soup and milk. Pour mixture over cheese.

in a medium bowl, combine stuffing mix and melted butter. Sprinkle evenly over cheese. Bake for 25-30 minutes, or until hot and bubbly. Serve immediately.


Wednesday, 1st –  Taco Casserole  (good, great way to use leftover Taco Meat)

Thursday, 2nd (Sorting) – Easy Chicken Stir Fry, Egg Rolls  (Good)

Friday, 3rd – Ham and Cheese Sliders, Chips and Dip (Good)

Saturday, 4th – Grilled Pork Chops, Tabouli Salad, Fruit


2 cups water
1 cup coarse bulgur wheat
1 bunch scallions, sliced
2 Roma tomatoes, chopped
2 Kirby cucumbers, peeled and chopped
1 bunch Italian parsley, stems removed
2 garlic cloves, peeled
1/4 cup olive oil
2 tbsp. lemon jusice
salt and freshly ground pepper to taste

Boil water in a small saucepan. Add bulgur wheat, cover saucepan, and turn off heat, leaving saucepan on burner. Allow bulgur to steam until all the water has been absorbed, about 10-15 minutes. Meanwhile, slice scallions, tomatoes, and cucmbers. Place parsley and garlic in a food processor and process until finely chopped. When bulgur is finished, place in a large mixing bowl and add scallions, tomatoes, cucumbers, parsley, and garlic. Drizzle olive oil and lemon juice into the bowl and toss thoroughly. Add salt and pepper to taste. Either serve warm or put in refrigerator for 1 hour to allow flavors to blend.

Sunday, 5th – Rotis Chicken, Rice and Veggie


Monday, 6th –(Working Late) Sausage and Rice Casserole

  • 2 lbs. ground pork sausage
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 2 (10.75 ounce) cans cream of chicken soup
  • 1 (14 ounce) can chicken broth
  • 1 3/4 cups uncooked long-grain rice


Preheat oven to 350°. Spray a 13×9 baking dish with nonstick cooking spray.

In a large skillet, combine sausage, onion, and celery; cook over med-high heat until sausage is browned and crumbly. Drain well. Stir in soup, broth, and rice. Spoon into prepared baking dish. Cover with heavy-duty aluminum foil, and bake for 45 minutes, or until rice is tender. Serve immediately.

Tuesday, 7th-(Working Late) Tuna Cheese Sandwiches (Simple & Del – pg 123) Colorful Pasta Salad (Simple & Del – pg 161)

Wednesday, 8th – Ham Cheddar Chowder, Biscuits  (good)

Thursday, 9th – (Sorting) Macadamia Crusted Mahi Mahi,  Baked Potato, Veggie  (Good)

Friday, 10th – Sloppy Joes, Cripsy Baked Potato Wedges   (good -dip for potato wedges very good)

Saturday, 11th – Steak, Smashed Red Potatoes (Simple & Del – pg 157), Corn

Sunday, 12th – Grilled Chicken Breast, Italian Veggie Skillet (Simple & Del – pg 179)


Future Recipes to Try:

Baked Chicken Dijon

Chicken Chimichangas


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

What is on your Menu this week? Wishing you all a wonderful week!!!



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