April 12th – April 30th

12th –  Easy Lasagna /Garlic Bread/Strawberry Romaine Salad

Salad Mix (1 head romaine lettuce, 2 bunches of fresh spinach)
1 pint fresh strawberries, sliced
1/2 cup mayonnaise
1/3 cup white sugar
2 tablespoons white wine vinegar
1/4 cup milk
2 tablespoons poppy seeds

13th – Seafood Alfredo

14th – Easy Beef Enchiladas & Spanish Rice

15th – Taco Pasta

• 1 pound ground beef
• 1 package (1-1/4 ounces) taco seasoning
• 1 can (15 ounces) tomato sauce
• 1 package (8 ounce) shell macaroni, cooked and drained ( I used a gf brown rice pasta)
• 1 can (4 ounces) chopped green chilies
• 1 1/2 cups shredded cheddar cheese

In a skillet, brown ground beef over medium heat. Drain and add taco seasoning, tomato sauce, and green chilies. Stir in cooked macaroni. Place in a 9×13 pan. Top with cheese. Bake at 350° for 30 minutes or until heated through.

17th – Saturday – Slow Cooked Pork Chops –  Quick Seasoned Rice  – Green Beans (Crock Low 6-8 Hours)

18th – Sunday – Cheesy Spirals / Salad

19th – Monday – Country Ham and Cheese Macaroni Casserole – Carrots

20th – Pancakes / Sausage/ Eggs

21st –  Chicken Burritos

22nd – Meatloaf/Mashed Potatoes/Corn

23rd – Friday – Tacos / Taco Salad

24th -Mom Gone- Hot Dogs/ Chip and Dip

25th -Mom Gone- Spaghetti and Garlic Bread

26th – Amy Cooking- Pizza Order (coupon on side of fridge)

27th – Amy Cooking-

28th – Chicken Salad Pitas

29th – Taco Soup/ With Biscuits

• 1 pound of ground beef
• 1 onion, chopped
• 1 green pepper, chopped
• 48 ounce V-8, I use low sodium
• 1 can corn, drained
• 1 can of kidney beans, drained
• 1 packaged of taco seasoning (or use homemade)
• 1 teaspoon of beef bouillon
• 1  1/2 cups cooked rice
• cheese, sour cream, and tortilla chips optional for serving

Cook beef, onion, and green pepper until beef is done. Drain. Add V-8, corn, beans, taco seasoning, and bouillon.

If using crockpot cook on low for about 3 hours, add cooked rice and cook on low for 30 more minutes. If using the stove top, cook for about 30 minutes, add cooked rice, and cook until heated through. Serve with cheese, sour cream, and chips.

30th – Friday – Hamburgers/Potato Salad/ Chips

FUTURE MENU IDEAS:

Shrimp Scampi, Angel Hair Pasta, and Broccolli
Tex-MexConfetti Rice
Chicken Rice Casserole
Fresh Strawberry Sheet Cake (Book Group)
Dill Dip  (Book Group)
Easy Baked Chicken/ Potatoes/Salad
Grilled pork chops, long grain & wild rice, veggie, salad
Baked Potato Bar
Ham and Pasta Skillet
Broccoli Ham Ring (book Group/Movie night)
Italian Sausage Sandwiches
Pecan Crusted Salmon
Picante Chicken/Rice
Garlic Potatoes and Ham

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!!

March 22nd – 28th

Last week went well, I made all but one of my planned meals.  I did not try any new recipes last week.  My work life it just too busy and I am getting home too late.  I am trying to stretch my monthly grocery shopping to last an extra week.  Today, we went to Walmart and purchased some dog food and a few groceries (millk) to make it until the 10th of April.   I spent approximately $55.00, which I thought was pretty good.   I still need to buy a couple of things, but that should total less than $10.00 or less. 

22 – Easy Lasagna /Garlic Bread  (make the night before)

23  – Easy Beef Enchiladas & Spanish Rice

24 – Chicken Salad Sandwiches

25 – Easy Chicken and Rice/ Peas

26- Sandwich Ring/ Chips and Dip

27 – Pork Loin Roast, Broccoli Casserole / Salad

BROCCOLI CASSEROLE
3/4 lb. Velveeta™ cheese, cubed
2 small boxes frozen chopped broccoli
1 cup cooked minute or brown rice
1 onion, chopped
1 stick butter
1 can cream of chicken soup
1/2 cup milk
Saute onions in butter. Cook broccoli as package directs,
drain. Cook rice, combine all ingredients; pour into 9×13 in.
dish. Bake at 350 for 45 minutes or until brown. Yum! Yum!

28 – Swiss Chicken   / Mixed Vegetables

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. 

Recipes from Other particpatants to try:

Taco Soup

Chicken Ceasar Pitas

Happy Eating!!

“Let the morning bring me word of your unfailing love, for I have put my trust in you.
Show me the way I should go, for to you I lift up my soul.”
Psalm 143:8

MENU FOR MARCH 8th – 14th

Last week is a blur.  I worked many extra hours and didn’t stick strickly to my menu, but that is ok!   New recipes last week include  Peppy Pizza Pasta  and White Castle Sliders which were both a hit.  We ended up ordering pizza on Saturday as I was just too tired!  All other meals were at home.  

This week promises to be busy again so I am very thankful my menu is ready to go!  I already have the roast thawing in the fridge for Tuesday’s French Dip Sandwiches.   Hope you all have a wonderful week!     

8 – Spaghetti and Garlic Bread

9   FRENCH DIP SANDWICHES (Roast)/ Steak Fries

10 – Chicken Burritos

11 – Cheesy Spirals / Salad

12 – French Bread Pizza /

13 – Fried Chicken/ Roasted Potatoes/ Corn

14 – Chili (Slowcooker)

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!!

22 – (HV 4/ MPTP) – Spaghetti/Sausage and Garlic Bread

23 – (HV 2:30) – French Toast and Bacon

24 – Pizza Biscuit Bake 

25 – (BookGroup) –

Easy Chicken & Rice Casserole
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.

26 – (Karen’s Retirement) – Tacos

Tacos For A Crowd (crockpot)
2-1/2 lbs. lean ground beef
1 medium onion, chopped
2 cans (10 oz) stewed tomatoes
2-3 cans (8 oz) tomato sauce
2 pkgs. taco mix
Salt and pepper to taste
3 dozen taco shells

Brown meat, drain and add onion. Combine stewed tomatoes, tomato
sauce, taco mix and salt and pepper in a crockpot. Add meat
mixture. Cook on high for 1-1/2 hours continue cooking for 2 hours
on medium or the low setting. Serve with shredded lettuce, diced
tomatoes, onions, olives, cheese and sour cream on browned shells

27 – (SAT) –  Baked Ziti

28 – (SUN) –  Rotisserie Chicken – Rice – Corn

For more Menu Planning inspiration stop by and visit Tina at Mommy’s Kitchen  or Laura at Organizing Junkie.

Happy Eating!!