Menu Plan Monday: My menu for the week of 6/7

Between sickness and the end of the school year insanity, I haven’t been doing much cooking lately and have really been struggling with menu planning. This is my last week of work before summer vacation, and I’m determined to stick to a menu for this week!

Sunday: Brisket

This is super easy and so yummy! Wrap the brisket in heavy foil, place in a 13X9 baking dish, and marinate in Claude’s Brisket Sauce (for 2-3 hours. Then, cook on low (325-350 degrees) for one hour per pound of brisket.

I serve it with rolls and a potato casserole.

Monday: Lemon-pepper chicken (slow cooker)

2 boneless chicken breasts
lemon pepper seasoning
1 can cream of mushroom soup (98% FF)
1/2 c. canned milk
1 T chopped parsley
1 c. grated cheddar cheese

Sprinkle chicken generously with lemon pepper seasoning. Place chicken in the bottom of the crockpot. Mix soup, milk, and parsley to create a sauce and pour over chicken. Cook on low 6-7 hours. 30 minutes prior to serving, add cheese. We serve over noodles or rice.

Tuesday: Pork sammies (slow cooker) – I got an awesome deal on pork roast at Target on Saturday (it was only $2!) and I’ve got plenty of free BBQ sauce, so I thought this would be a cheap and easy meal.

2-3 lbs. boneless pork roast
2 onions, chopped
12 oz. BBQ sauce of your choice
1/4 c. honey


Place meat in slow cooker. Add onions, bbq sauce and honey. Cover and cook on low for 6-8 hours. At that time the pork should break apart easily and shred with a couple of forks. After you shred it, serve it on rolls.

*Serving suggestion! Place provolone cheese slices on bolillo rolls along with mayonnaise. Toast the rolls open faced with cheese and mayo in a 350 degree oven for about 5-6 minutes before adding the pork and serving.

Wednesday: Chicken Taco Rice (freezer meal) – I have been wanting to try this since I saw the recipe and picture.

2 cups cooked, shredded chicken
3 cups Chicken broth
8 oz. Tomato sauce
1 pkg. Taco seasoning mix
1-1/2 Brown rice, uncooked
1/2 cup Red or Green Pepper
1 can of corn

On Hand:
Shredded cheddar cheese

Optional Ingredients:
Tortilla chips, flour tortillas, tomatoes, lettuce, salsa, etc.

Assembly Directions:
Mix everything in a large saucepan. Bring to a boil. Cover, reduce heat and simmer until rice is done (about 40-50 minutes). Remove from heat and let stand 5 minutes. Fluff with a fork.

Freezing Directions:
Allow rice mixture to cool. Place in appropriate sized containers. Seal, label and freeze.

Serving Directions:
Thaw in the refrigerator. Reheat in microwave until warm. You can also reheat it in a saucepan if you add a little bit of water before heating. Sprinkle cheese on top and serve with tortilla chips.

This is a great after school snack. Use it to make quick nachos or a filling for tacos.

Thursday: Slow cooker ravioli

1 (25 ounce) bag beef or cheese ravioli
1 (26 ounce) jar pasta sauce
1 (8 ounce) can tomato sauce
1 cup water
1 cup shredded mozzarella cheese

Pour about half of the pasta sauce in the bottom of slow cooker. Add frozen ravioli. Pour additional pasta sauce, tomato sauce, and water over ravioli. Sprinkle cheese on top. Turn slow cooker on low and cook for four to five hours (until ravioli are tender).

Friday: Parsley parmesan chicken (freezer meal) – I saw this recipe on Marci’s blog and it looked really good, so I’m going to try it out (I plan to make a double batch and freeze half and eat the other half tonight)

2 lb boneless skinless chicken breasts (or 6-8 chicken breasts)
1/3 bottle of Italian salad dressing
1/2 c shredded Parmesan cheese
1/3 c dry bread crumbs (used Seasoned Italian bread crumbs)
1 1/2 T parsley flakes
1/2 T paprika
Salt & Pepper

Assembly Directions:
Marinate chicken in dressing overnight.
Mix the remaining ingredients and bread each breast with coating.
To Freeze:
Lay chicken breasts side by side on baking sheets and place in freezer for 1 to 2 hours to firm up. Place chicken in labeled gallon size Freezer Bag and freeze.
Cooking Directions:
Thaw & bake at 350 uncovered for 30 minutes or until done.

Saturday: Taco salad

1 head lettuce (I use a pre-made salad mix)
Ground beef (1/2-1 lb cooked – I add in taco seasoning for more flavor)
Light kidney beans, drained
Doritos corn tortilla chips (you can use any brand, but this is my favorite for this)
1 bottle Thousand Island dressing

Mix lettuce, tomatoes, cheese, ground beef, and beans together. Crush tortilla chips and add to the mixture. Add in salad dressing and mix well. It sounds a little strange, but it is really good. It doesn’t keep well, though, for leftovers because the lettuce and tortilla chips get soggy, so you want to make it and serve it.


  1. Looks like a yummy lineup! Good job on being so organized. 🙂 I should do some menu planning, thanks for the inspiration!