Menu Plan Monday: November 7th

Saturday- Baked Teriyaki Chicken,  Mom’s Mac and Cheese


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
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons dry bread crumbs

Cook macaroni according to package directions; drain.  Place in 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 breadcrumbs.  Sprinkle

over casserole.  Bake, uncovered, at 375 degrees for 30 minutes. 

Yield : 6 Servings

Sunday – Chili and Corn Bread


Makes 6-8 servings

Prep Time: 25 minutes
Cooking Time: 6 hours

1 lb. ground beef or turkey
2 – 15-oz. cans tomato sauce
2 – 15-oz. cans kidney bens or black beans, drained
1 envelope dry chili seasoning
15-oz can of water, or more or less 

  1. Brown ground beef or turkey in a non-stick skillet. Drain
  2. Combine all ingredients in the slow cooker.
  3. Cover and cook on Low for 6 hours.

** Fix-It and Forget-It – 5 Ingredient Favorites


Monday 7th- Spinach Crustless Quiche

Tuesday 8th – Noodle Soup to Grilled Cheese

Wednesday 9th – Eating at Church

Thursday 10th –Left Overs

Friday 11th – Breaded Chicken Sandwiches

Saturday 12th – Perfect Pot Roast

Sunday 13th – Classic Lasagna – Salad and Garlic Bread


Monday 14th- Pork Chops and Smashed Parmesan Potatoes

Tuesday15th – Beef Enchiladas and Spanish Rice

EASY BEEF ENCHILADAS (What’s For Dinner Site)

2 cups cooked, ground beef
2 10 oz cans Enchilada Sauce
1 1/2 cups shredded cheese (I use Kraft 2% milk cheddar)
1 12 ct. pkg. flour tortillas
1. Heat oven to 375 degrees F. Heat chicken, 3/4 cup enchilada sauce, and 1 cup cheese in skillet until warmed through and cheese is melted.
2. Spoon enchilada filling onto tortillas; roll up and place seam-side down in lightly greased 13x9x2 baking dish.
3. Pour remaining enchilada sauce over top; sprinkle with remaining 1/2 cup cheese. Bake at 375 for 15-20 minutes.

Wednesday 16th- Mexican Chicken Soup

Thursday 17th- Chicken and Broccoli Stir Fry

Friday 18th – Ground Philly Cheesesteak Grilled Cheese

Saturday 19th – Maple Chicken and Carrots

Sunday 20th – Creamy Garlic Parmesan Cheese and Mac – Rotisserie Chicken


Work Lunch for Week: Butternut Squash Soup  and Salad

Turkey Ranch Burgers

Snack:   Snap Peas  and Hummus

Breakfast: Broccoli and Cheddar Egg Bake


The Fresh 20 is a 5 day meal plan. They offer the following menus: Gluten Free, Dairy Free, Classic, Vegetarian, For One, Kosher and Lunch


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

Need help getting started menu planning – Emeals is also great solution.  Many meal plans to chose from at a very affordable price.

eMeals - Easy Meals for Busy People!

Wishing you a wonderful week!!

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