Menu Plan Monday

You didn’t think I would ever do a Menu Plan Monday again did you!!  It has been a long time since I posted one!  I have still been using the 5 menus I made up last fall… rotating them… getting bored with them! 

Yesterday when I pulled out my planner to take a look at our week… see what kind of meals I should think about… I’d already figured out last week that the ones I had on my list from this winter weren’t going to work for this schedule. 

Yeah.

After just sitting and staring at all the events we have this week… I started figuring out a game plan.

Deep breath people… were, I’m gonna need it…

Monday:  Leah has a track meet that starts at 4:30.  Jadon has practice for baseball (HIS FIRST ONE) until 6… I am guessing that the track meet will end (at least Leah’s involvement in it) by 6… Home in the crock pot, I plan to have, Beef Barley Soup. 

Tuesday:  James has a track meet that starts at 5.  His meet will go longer, and he is in events all through the meet.  Since this is one of the two home meets he has, and I have missed so many of his, I’d really like to stay the whole time.  So, I’ve decided to pack us a picnic dinner!  Turkey sandwiches, apples, cucumbers sliced, pretzels & drinks.  All packed away in my handy-dandy cooler bag I got at Old Navy!

Wednesday:  Zach has a game at 5:30.  Leah will be done with her play practice at 5:30.  I will pick up Leah and go to Zach’s game.  Zach will not want to eat until it’s over.  So, I have planned a meal we can eat at home, and is simple to take to Leah & Zach can warm up later… Hot Ham & Cheese Sandwiches, Macaroni & Cheese (for those of us who eat at home before we leave) grapes, carrots, chips & drinks.

Thursday:  A little more complicated… Leah has an away meet.  The parents take turns feeding the team after away meets.  It’s my turn.  So, I need to be there.  Her meet is at 4:30.  Zach has a baseball game.  Also, away it starts at 5:30.  I am thinking that someone can take Zach to this game, but I will have to pick him up and take him home.  So after the meet, we’ll head to the bb game… and we will eat fast food somewhere in between the two. 

Friday:  James has another track meet!  ;)  It’s the second home one, and it is a big invitational.  I’ve been asked to work at it.  Sometime that evening there is set up for the after-prom.  (parents do the after-prom).  We won’t be eating at home.  I am not sure if the little kids will be with grandma or if they will be with me.  Not sure if I will pack us something again, not sure if I will have the energy.  Yeah, so, we may very well eat out, or do the concession stand again that night.  And that’s okay with me.

Saturday:  PROM NIGHT!  I won’t have to go until very late to the after prom (then I will work there until 3 am!!!)  All of us but James will have dinner at home, grilled chicken, rice, green beans, muffins.

Sunday:  I had a menu planned for Sunday, but I am so tired after typing all this out, I think I will just go for frozen pizza on Sunday…  After getting little sleep on Saturday night, yeah, frozen pizza…

Aren’t you so glad I shared with you!!  ;)  Hoping that this will make my week just a tad less stressful!!  And allow me to be a tad more present mentally!!  And if it rains one night, and we get to stay home… bummer… guess we will have to figure out a plan B! 

Pam

Visit I'm an Organizing Junkie to read more menus, or to link up yourself!

Recipe Fun: Saucy Chicken with Veggies and Rice

Day two of trying new recipes!  I am on page 16 of the Jan/Feb issue of Taste of Home's Simple and Delicious. This is a slow cooker recipe.

Lucas says… “another new recipe?”  Don’t you love the trust in his eyes!!  ;)

Saucy Chicken with Veggies and Rice

Ingredients:

• 3 cups sliced celery
• 3 cups sliced fresh carrots
• 2 cups sliced onion
• 6 boneless skinless chicken breast halves (5 ounces each)
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 envelope onion soup mix
• 1 teaspoon dried thyme
• 1 teaspoon pepper
• 1/2 teaspoon dried tarragon
• 2 tablespoons cornstarch
• 1/3 cup white wine or chicken broth
• Hot cooked rice

Directions:

Place the celery, carrots, onion and chicken in a 5-qt. slow cooker. In a small bowl, combine the soup, soup mix, thyme, pepper and tarragon; pour over chicken. Cover and cook on low for 4-5 hours or until a meat thermometer inserted into the chicken reads 170°.
    Mix cornstarch and wine until smooth; stir into slow cooker. Cover on high for 30 minutes or until gravy is thickened. Serve with rice. Yield: 6 servings.

Okay, now for my picture…

Jadon loved it…onions and all!

Kiahna gobbled it up… using her best table manners… ahem…

The same child who was picking out her beans the night before, was picking out carrots with this recipe… I made her eat them though.  Meany that I am.

James and Zach… they will eat anything.  Teenagers.  I don’t know that I could fill them up if I tried!

My opinion of this recipe.  Ehhh… It wasn’t bad.  It wasn’t great.  It didn’t have a lot of flavor to me.  Or maybe I am just not a fan of the flavor of onion soup mix?  I am thinking not.  I doubt I will make this one again. 

But, don’t let that stop you from trying it!  Only, I don’t know I would repeat the mistake of buying an expensive jar of a spice like tarragon, just for this recipe.  I should have done it without the first time.  If you want to borrow some of mine, I have plenty!  And a few pouches of onion soup mix, that I probably will never use up either.  Come and get ‘em!

Happy Cooking!

Pam

Recipe Fun: Vegetable Beef Skillet

You may have wondered if I am still cooking for my family these days!  Well… I was.  Then I went back to survival cooking.  Now, I am trying to get back into the swing of things! 

I made out 4 menu plans, last fall.  You’ve all seen them.  More than once, I fear!  I got really sick of them.  But, I didn’t have much motivation to make new ones. Besides, those were things I knew my kids would eat!!  And we all know that is very valuable when you spend time and money in the kitchen!

So, when my February issue of,  Taste of Home's Simple and Delicious arrived, I was thrilled to find some new recipes to try!  I wrote them out, made a grocery list, and committed to trying them when I returned from my trip!

I will try to share them with you here, and let you know what we think.

Last night we had

Vegetable Beef Skillet

• 1 pound ground beef
• 1/2 cup chopped onion
• 2 cups frozen broccoli-cauliflower blend, thawed and chopped
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (10-3/4 ounces) condensed nacho cheese soup, undiluted
• 3/4 cup water
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1 cup uncooked instant rice
• 1/2 cup shredded cheddar cheese

Directions:

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
    Stir in the vegetables, soup, water, oregano and salt. Bring to a boil. Stir in rice. Remove from the heat; cover and let stand for 5 minutes or until rice is tender. Sprinkle with cheese. Yield: 6 servings.

The picture above is from the magazine/website.  This is my picture…

And this is Kiahna’s reaction…

The clean plate club is always a good sign!!

Of course, I have a couple of bean haters that made nice little piles of beans… but other than that it was definitely one I will make again.

Let me know if you try it out and what your family thinks.

Tonight I have a chicken dish in the crock pot. It will be ready soon  I’ll let you know what we think!

Pam

Menu Plan Monday #10

One more week of no ball games... then basketball begins.  It is still a very busy week around here though!  Menu planning to the rescue!!  I had a few leftover meals from last week.  I didn't quite follow the plan, but that's okay.  I'll just put them on here this week and it makes it that much simpler (and cheaper!)

I confess I drug my feet and really had to force myself to plan.  But.  I did.

Monday:  Mac and Cheese and Potato Salad for Football Banquet Potluck Dinner.

Tuesday:  Spaghetti w/Meat sauce.  Bread sticks.  Salad

Wednesday:  Crock Pot Beef Stew (Recipe that Stacey gave me!)

Thursday:  Smoked Sausage, potatoes, green beans, sour kraut.

Friday:  Chicken Enchiladas, chips, salsa.

Saturday:  Leah and I will be in Chicago!  The rest of the kids will be all over!

I decided long ago, that every pot-luck dinner I go to I was going to take the same thing.  I always keep these ingredients on hand.  And it really takes the brain power out of the whole thing!  This recipe for Mac and Cheese is always gone when I take it anywhere!  Who could ask for more!?!

Cheesy Noodles

1/4 cup flour

1 stick butter

4 cups milk

1 lb cheese (velveeta)

4 cups noodles (uncooked)

Melt butter, add flour, then milk.  Cut cheese into small pieces.  Stir into milk mixture until melted.  Cook noodles in salted water.  Drain; mix with cheese sauce.  Pour into greased casserole, or crock pot.  Bake in oven for 30 minutes at 350.  Or in Crock pot for about an hour before serving (more or less, gets pretty thick if in too long!)

Go over to Organized Junkie's place for more menus!

Pam

 

Menu Plan Monday #9

Wow! We have a quiet week coming up!  Football being officially over, for more than one reason... and basketball only in the practice mode... guess James won't be starting swimming now, will he?  Guess there goes him bringing Zach home from practice for me...  oh well!  I am going to enjoy the quiet weeks, because I have read the basketball schedule!

So here we go...

Monday:  Gourmet Chicken and Rice,  (see recipe below)  Green Beans, Bread

Tuesday:  Beef Enchiladas, chips, salsa, salad.

Wednesday:  Roast in the crock pot, potatoes, carrots, onions.  Muffins

Thursday:  Spaghetti w/meat.  Salad.  Bread

Friday:  Sausage, potatoes, sour kraut, green beans.

Weekend:  Chili Soup, grilled cheese.  and left-overs.

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Gourmet Chicken and Rice

1- 3 lb. package of chicken breasts

1 can cream of mushroom

1 can cream of chicken

1 can cream of celery

Add 1/3 cup water to mixture of three soups. 

1 box of Uncle Bens Original Rice Mix.

Take 1/2 of the seasoning mix and add to the soups.

Place 1/3 of the soup mixture in the bottom of a greased 9 x 13.  Sprinkle dry rice (from mix) over top of soup.  Lay chicken breasts over top of rice.  Put rest of soup mix over chicken.  Sprinkle with 1/3 cup of parmesan, cover. 

Bake covered 2 1/2 hours.  @ 275.  Last 45 minutes uncover.

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Pam

Read more menus, or play along at Organized Junkies!

Menu Plan Monday #8

Here we are again… another week, and time to plan meals and get groceries…  Things didn’t go exactly as I had planned out last week, so we will be having a couple of the meals that I had planned from last week, this week…  I also am going to post a WONDERFUL muffin recipe that I have made twice in the past week!!  I am not normally into recipes that take this many ingredients, or take more time than open the box, pour in the milk and egg, or this much time, but these are worth the time!! 

Monday:  Farm House BBQ Muffins, fries, salad

Tuesday:  Shepherds Pie, Rolls

Wednesday:  So You Forgot to Defrost, Rice, Peas, Muffins

Thursday:  Boys will eat chicken nuggets, mac and cheese, carrot sticks… girls and I will go to my sister’s first wedding shower for dinner!!

Friday:  Most of my kids will be going to different fall parties, James will have a game (I am not going to say last, but let’s just say it didn’t go well last time we played this team)… so it will just be me… what will I do for dinner!?! 

Saturday:  Vegetable Soup, grilled cheese

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I found this recipe in the current (Oct/Nov 2008) edition of Taste of Home Magazine.  I was reading it in the doctor’s office, and thought it really sounded good.   The article says it is from a cookbook called Eat, Shrink, and be Merry… how awesome is that title!!

Pumpkin and Spice and Everything Nice Muffins

1-1/4 cups all-purpose flour

1/2 cup wheat bran (I found this at Kroger, in the healthy food isle)

2 tsp pumpkin pie spice (or 1-1/2 tsp ground cinnamon plus 1/4 tsp each ground ginger and nutmeg)

1-1/2 tsp baking powder

1 tsp baking soda

1/2 tsp. salt

1 cup canned pure pumpkin (not pumpkin pie filling)

1/2 cup plain, low-fat yogurt (2%)

1/2 cup pure maple syrup or honey  (maple syrup is really expensive!)

1/4 cup butter, melted

1 egg

1 tsp vanilla

1 cup finely grated carrots

1/2 cup mini semi-sweet chocolate chips

1/2 cup chopped walnuts (optional)

Preheat oven to 375.  Spray a 12-cup muffin tin with cooking spray (I used muffin papers, but they kind of stick to the papers). 

In a medium bowl, combine flour, wheat bran, pumpkin pie spice, baking powder, baking soda, and salt.  Set aside.

In a large bowl, whisk together pumpkin, yogurt, maple syrup, butter, egg and vanilla.  Stir in carrots.  Add dry ingredients to wet ingredients and stir using a wooden spoon just until moistened.  Fold in chocolate chips (and walnuts, if using)  Batter will be thick. 

Divide batter evenly among 12 muffin cups (I got 14-16 out of them)  Bake on middle rack for 20-22 minutes, or until a wooden pick inserted in center comes out clean.  Cool on a wire rack. 

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17 year old reaction… “why in the world would you put CARROTS in these?”

ME:  to keep you out of them… (Remember the Cappuccino muffins Leah made?)

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TIP:  These got moldy for me sitting in a Tupperware on the counter in a few days.  I put the left-overs in the freezer this time. 

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At dinner on Friday, when I was feeding my kids, plus three of Zach’s friends, Zach said to me, “You are really cooking real meals again”. 

I smiled, and said, “Thanks for noticing.”

Pam

Click here to play along with Monday Menu Planning

Menu Plan Monday #7

Looking at a little slower week this week… the last week of Zach’s football games.   So after Monday night, no more car pooling him… for a whole week… then basketball starts…  James games now start going on a week by week basis… if we win, we keep playing… but winning seems to be eluding us this season… so this could be the last couple weeks of that too…

Here’s the plan for the meals… so glad to get them on here!  What a help!

Monday:  Beef Stroganoff (crock pot), noodles, salad

Tuesday:  Hearty Beef and Potatoes, Pineapple

Wednesday:  So You Forgot to Defrost, rice peas, muffins

Thursday:  Farm House BBQ Muffins, French Fries, Salad

Friday:  Pizza Casserole, Green Beans

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Farm House BBQ Muffins

1 Tube Refrigerator Buttermilk Biscuits

1/2 Cup ketchup

3 TBSP Brown Sugar

1 TBSP Vinegar

1/2 tsp. Chili Powder

1 lb.  Hamburger, fried & Drained

Shredded Cheddar Cheese

Press dough into greased muffin cups.  Brown hamburger and drain, mix all ingredients together until smooth.  Put 1/4 cup of mixture into each cup.  Sprinkle with cheddar cheese.  375 degrees, bake 18-20 minutes.  Let cool in pan for 5 minutes.

Click here to play along with Monday Menu Planning or just to see more menu ideas!

Pam

Menu Plan Monday #6

I’d like to put “eat out” or “peanut butter and jelly” beside each line this week!  Can I please??  I’m not going to.  I’m going to push through the sludge in my brain (again) and plan our meals.  It does help so much to have this plan made out… then when the 5:00 chaos hits, at least I know one thing… we do have to eat again… and this is what I have the ingredients to make! 

Monday:  Green Giant Complete Meal Skillet.  (have you ever tried these!  They are quick, easy, and wonderful!)  Chicken Teriyaki.

Tuesday:  Chicken Enchiladas, salsa, chips (from last weeks’ menu, that never got made)

Wednesday:  Crock Pot Beef Stew.  (if anyone has a good recipe for this I would love to try it!)

Thursday:  Chicken Pot Pie

Friday:  Cardboard pizza or eat out, before away Football game.

Weekend:  Sloppy Joe, Hot Dogs, Mac and Cheese… bon-fire weather permitting!!

This is a really good recipe for Chicken Pot Pie:

Classic Pot Pie

1-15 oz pkg. Pillsbury pie crust

1/3 cup butter

1/3 cup chopped onion

1/3 cup flour

1/2 tsp salt

1/4 tsp pepper

1 1/2 cups chicken broth

2/3 cup milk

3 cups shredded chicken

2 cups frozen mixed vegetables (thawed)

Heat oven to 425.  In sauce pan melt butter, saute onion.  Cook 2 min.  Stir in flour, salt & pepper, until well blended.  Gradually stir in broth and milk.  Stir constantly until bubbly and thickened.  Add chicken and vegetables.  Remove from heat.  Put into crust and cover with other crust.  Bake 30-40 minutes.

Pam

Click here to play along with Monday Menu Planning or just to read more menus!

Menu Plan Monday #5

Another busy week around here!  Today we have no school.  But, we still have a JV football game.  Tomorrow night there is the 8th grade game.  Wednesday and Thursday bring check ups for 3 different kids all requiring me to do the 40 mile triangle of picking them up at school, taking them to the Dr’s office, and then back home… a field trip to the pumpkin farm with Jadon… then a home football game again on Friday night.  Whew… Can I do this?  I’d love to put “take out” on each of these days!  But, I think with a little pre-planning, and a little cooking ahead of time, I can swing this…

Monday:  I am taking my girls shopping, then driving to the football game.  This night will be “take out”, and my mom or sister will feed the rest of the boys.  ;)

Tuesday:    Hamburger, noodle skillet.  Peas, rolls.

Wednesday:  Lasagna, garlic bread, salad

Thursday:  Crock Pot Meal, 10 layer slow cooker dish, muffins.

Friday:  Chicken Enchiladas.  salsa, chips, salad.

Weekend:  Potato soup, corn bread. 

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There are so many Chicken Enchilada recipes out there.  This one is quite simple, and I have been making it for years.  Very yummy!  It is in the Dutch Delight 3, under my sister, Lana’s name. 

Chicken Enchilada: 

4 cups cooked chicken

1 large onion chopped

1 TBSP, plus vegetable oil

1 (8oz) pkg cream cheese

1/8 tsp. Red pepper

1 can cream of chicken soup

1 can milk

8-10 tortilla shells

Mozzarella cheese

Cook onion in oil until onion begins to look clear.  Add cream cheese and red pepper; cook until smooth.  Add chicken and remove from heat.  In a separate bowl, mix cream of chicken soup and milk.  Pour 1/3 of soup mixture in bottom of greased 9 x 13 pan.  Fill shells with chicken mixture and roll closed.  Seal with sauce.  Place filled tortillas in pan and pour remaining soup mix over shells.  Cover and bake at 350 for 20 min.  Uncover and top with cheese.  Bake 15-20 min more.  Serve with salsa.

Click here to play along with Monday Menu Planning or just to see more menus!

Pam

Menu Plan Monday #4

Back to menu planning for this coming week!  Good thing too… because of my lack of planning last week… well… ya just don’t wanna know! 

Monday:  Spaghetti with meat, salad, bread.

Tuesday:  Beef Enchiladas, Chips, Salsa, Salad

Wednesday:  Sausage, Potatoes, Sour Kraut, Green Beans.

Thursday:  Grilled Chicken, Rice, Peas, Bread

Friday:  HOMECOMING!!  BROILED RAIDERS!! HA!  (or more like, turn tail and run JETS!!  Here they come to whomp us this week! AHHHH!!!!!)  Frozen Pizza.

Saturday:  Roast, Potatoes, Carrots, Onions

Sunday:  Jadon’s Birthday!!  We’ll so something fun, I just don’t know what yet!! 

Last week Organized Junkies hosted a special…

I didn’t participate last week.  To be real honest, I was pretty overwhelmed and didn’t get my menu done, my shopping was a mess… and right now we are out of about everything, INCLUDING MILK!! 

So, I am going to play this week.  Leah made this recipe yesterday.  It is one that I used to make years ago before HSSH left, and they remember and ask when I am going to make them again.  Well, I finally bought the ingredients last week (yes, even in my disarray) and they gobbled them up!  I was going to take a picture before posting, but James at the last 6 (yes, 6!!!) after church today!

Cappuccino Muffins

2 cups flour

3/4 cup sugar

2 1/2 tsp baking powder

1 tsp. cinnamon

1/2 tsp. salt

1 cup milk

2 TBSP instant coffee granules

1/2 cup butter or margarine, melted

1 egg, beaten

1 tsp. vanilla

3/4 cup semi-sweet chocolate chips (i like the minis!)

Combine flour, sugar, baking powder, cinnamon, and salt.  In another bowl, stir milk and coffee until coffee is dissolved.  Add butter, egg, and vanilla.  Mix well.  Stir into dry ingredients just until moist.  Fold in chocolate chips.  Fill greased or paper-lined muffin tins 2/3 full.  Bake at 375 for 17-20 minutes.  Cool 5 minutes before removing from pans.

Espresso Spread  (I have NEVER made this, the muffins are delicious without it, I am sure they would irresistible with them, and lets just be real honest, I don’t need any more irresistible around here, not when I have kids eating 6 in a sitting!)  But for your experimental pleasure…

4 oz cream cheese, cubed

1 TBSP.  sugar

1/2 tsp. instant coffee granules

1/2 tsp vanilla

1/4 c. semi-sweet chocolate chips

Combine all ingredients in a blender.  Cover and blend until fine.  Cover and refrigerate until serving.

Happy Monday Menu Day!!

Click here to read more menus or to play along with Monday Menu Planning

Pam

Menu Plan Monday #3

Well… We have another very busy week ahead of us!  LOTS of Football, ISTEP testing (Indiana’s statewide tests), the Street Fair… I would love to pretend the Street Fair isn’t going on.  Doubt my kids will let that happen.  But, I am not sure where it fits into our week!

Here’s my best shot at a meal plan… we will see if any of this actually happens.

Monday:  Frozen Stouffer’s Meal.  Carrot sticks. 

James has an away football game.  I want to go to it.  I shouldn’t go to it.  I should stay home and be mom to the 5 other kids.  But, I really want to go.  I am planning a simple meal that the older kids can take care of themselves, if I travel to James’ game.  They need to stay home and get to bed early so they are their best for their tests.  Will this happen if I leave for the evening?  Maybe if I take Jadon with me??  Maybe.  I doubt it. 

Tuesday:  So You Forgot To Defrost, (slow cooker chicken).  Rice, Peas, Muffin.

Wednesday:  Hearty Beef and Potatoes, Pineapple, dinner rolls.

Thursday:  Mom’s night out with friends for MEXICAN!!  WHOO HOO!!  (no guilt this time!!)  Pizza casserole, green beans.

Friday:  Another AWAY football game.  I am helping with the foot to feed the team again.  So we are planning to go.  We’ll eat out this night.

Saturday:  BBQ Muffins, Homemade Fries, salad.

Sunday:  Reunion:  Crock pot of Mac and Cheese. 

Recipe for So You Forgot to Defrost.  pg. 172 Fix It and Forget It

Makes 6 servings

6 boneless, skinless, frozen chicken-breast halves

2-10 3/4 oz. cans cream of chicken soup

4 oz can sliced mushrooms, or 1/2 cup sliced fresh mushrooms

3/4 tsp. salt

1/4 tsp.  pepper

1.  Place frozen chicken in slow cooker

2.  Mix together soup, mushrooms, salt, and pepper and pour over chicken.

3.  Cover.  Cook on Low 10-12 hours.

4.  Serve over rice.

I really like this recipe for days when I am going to be gone all day and want dinner to be ready when I return.  I have added milk and rice to the crock pot in the past.  It is better if you cook the rice separate, but it works if time is really an issue!

At least I have a plan!  Now, we’ll see what happens to it!

Click here to play along with Monday Menu Planning or to read more menus!

Pam

Menu Plan Monday #2

YES!!  Two whole weeks in a row!! 

Monday:  Left over Hamburgers and Hot Dogs from last night’s birthday party.  Mac and Cheese.  All eaten before or after Football Game #1 of the week.

Tuesday:  Football Game #2.  Away.  Eat out.  Take 30 baggies of Grapes to feed the hungry 8th grade team after the game.  (my part in the meal the parents provide after away games)

Wednesday:  Wet Burritos.  This is the recipe I will post today! 

Thursday:  Chicken/Noodles, Mashed potatoes.  Salad.  Muffins.

Friday:  Frozen Pizzas, salad, (Football game #3)  HOME!

Saturday:  Throw together some leftovers for whoever is home with me.

Sunday:  Pour in a Pan Pizza that we never got to last week!

Recipe for Wet Burritos

1 lb. hamburger

1/4 c chopped onions

1 pkg taco mix

1 med can refried beans

1 c. sour cream

1 can cream of mushroom soup

5 tortillas

shredded cheddar cheese

optional:  green olives, jalapeno, lettuce, tomatoes, rice, chips

Brown hamburger with onions, drain.  Add taco mix and refried beans.  Mix sour cream with mushroom soup.  Put 1/2 of the soup mixture in the bottom of 9 x 13 pan.  Wrap meat mixture in tortillas and put in pan.  Put rest of soup mixture on top of tortillas.  Bake until hot.  Sprinkle with cheese and green olives or jalapeno (OPTIONAL, but if you like green olives my kids love it, I like the jalapeno, but my kids don’t)  Bake until cheese is melted.  Serve with lettuce, tomatoes, rice and chips, or plain is still very good!!

Pam

Monday Menu Plan #1

Okay, time to officially share a menu this week… because I need extra motivation to do this and sharing it gives me that.  Clicking the picture link above or Click here to play along with Monday Menu Planning.

Monday:  Grilled chicken, Uncle Ben’s Wild Rice, Salad, watermelon.

Tuesday:  (a crock pot meal to eat when we get home from the JV football game)  Chili and Cheese on Rice, salad, corn bread.

Wednesday:  Minute Steak, Rice, Peas, Grands Biscuits.

Thursday:  (boys will be eating at home alone, while me and the girls go to a wedding shower)  Chicken Nuggets, French fries, carrot sticks.

Friday:  Eat out on the way to hour away Varsity Foot ball game.

Saturday:  Chicken BBQ fundraiser tickets.  Make cake for Kiahna’s birthday party with the family.

Sunday:  Pour in a Pan Pizza, salad.

I know many people share their recipes.  Seems like too many recipes to start out with!  I think I will choose one to share.  One of my families favorites,  Pour in a Pan Pizza.

Pour in a Pan Pizza

from a long ago edition of Quick Cooking.

1 cup flour

1 tsp. salt

1/2 tsp garlic powder

1/8 tsp pepper

2/3 cup milk

2 eggs beaten

1 lb bulk Italian sausage (or hamburger)

1 pkg. (3 1/2 oz) sliced pepperoni

I cup pizza sauce.

2 cups shredded mozzarella cheese

Opt:  2 Tbs. chopped onion, chopped green pepper, green olives, or mushrooms

In a bowl combine the flour, salt, garlic powder and pepper.  Stir in milk and eggs.  Pour into a greased 9 x 13.  In a skillet cook sausage and drain.  Sprinkle sausage over the crust.  Top with pepperoni and other optional toppings.  Bake uncovered at 425 for 15 min.  (toothpick test).  Spread with pizza sauce and sprinkle with cheese.  Bake 5 minutes longer or until cheese is melted.  Let stand 5 minutes before serving or cutting.

Happy Cooking!

Pam