Menu Planning Menu: My menu for the week of 3/29

Here’s my menu plan for the week. I posted a lot of information about my family and how we plan meals in this initial post.

Sundayno cooking (We’re taking Dave Ramsey’s Financial Peace University right now and dinner is provided during the class)

MondayChicken teriyaki (freezer meal) – This is a recipe from my freezer swap

1/2 c Soy Sauce
1 1/2T Red Wine Vinegar
1 Garlic Clove
1/2 c Sugar
2 T Oil
3/4 T Ground Ginger
1 lb. Boneless, Skinless Chicken Breast

To cook: Thaw. Put in pan and cook @ 350 for 3o min.

TuesdayBeef tips (slow cooker) – I found this recipe in Taste of Home Magazine. I haven’t tried it before, but it looked and sound good, and it’s in the slow cooker, so it’s a hit with me already!

1 beef top sirloin steak (1 pound), cut into 1-inch cubes
2 to 3 medium carrots, chopped
1 to 1-1/2 cups chopped celery
1 cup chopped onion
1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
1/2 to 1 cup white wine or beef broth
2 teaspoons cornstarch
1/4 cup cold water
Hot cooked egg noodles

In a 3-qt. slow cooker, combine the beef, carrots, celery, onion, soup and wine or broth. Cover and cook on low for 6-7 hours or until meat is tender.

Combine cornstarch and water until smooth; gradually stir into cooking juices. Cover and cook on high for 15 minutes or until thickened. Serve with noodles. Yield: 4 servings.

Wednesday – Chicken Ole! – I saw this recipe on my BBC board (I’m sorry I can’t remember who the original poster was) and I decided to give it a try!


Can of cream of mushroom soup
Can of cream of chicken soup
1 cup sour cream
2 Tbsp. grated onion
1 ½ cups grated cheddar cheese
12 flour tortillas, each torn into 6-8 pieces
3-4 cups cubed, cooked chicken
7-oz. jar salsa
½ cub grated cheddar cheese

In separate bowl, combine soups, sour cream, onion, and 1 ½ cups cheese. Place one-third of each of the following in layers in slow cooker: torn tortillas, soup mixture, chicken, and salsa. Repeat layers 2 more times. Cover. Cook on low 4-5 hours. (Note: This recipe does not respond well to cooking on high.) Gently stir. Sprinkle with remaining ½ cup cheese. Cover. Cook on Low another 15-30 minutes. Serve with tortilla chips and lettuce.

ThursdayMonster Mash hash – Here’s another recipe from my BBC board (thanks 3boys4Steph) that I decided to test out!

Time Required: 30 Min
Serves: 4 (we usually double)

1 tbsp vegetable oil
1/2 lb ground turkey
1 small onion, chopped
1 garlic clove, minced
1 can (8oz) stewed tomatoes, cut up
1/4 cup catsup
1/2 tsp oregano
1/4 tsp salt
1/8 tsp ground black pepper
1 can (7oz) whole kernel corn
8oz. pasta (we use rotini)
Mozzarella Cheese, shredded

In large skillet, heat oil over medium high heat. Add turkey, onion & garlic. Cook, stirring until turkey is browned.

To skillet add tomatoes, catsup, oregano, salt & pepper. Heat to a boil. Reduce heat to low. Cover and simmer 15 minutes.

To mixture in skillet, add corn & its liquid. Heat through.

FridayTuna casserole – Tuna casserole isn’t the most popular thing, even at my house, but this recipe actually is pretty good and I have all of the items to make it in my stockpile.

1 can cream of mushroom soup
1/2 c. sour cream
3/4 c. milk
1/2 c. mayonnaise
7 oz. can tuna (I will use a tuna pouch)
1 c. grated cheese
2 T parsley
1/2 tsp salt
1/2 tsp pepper
1 T lemon juice
cracker crumbs (Ritz)
3 c. cooked noodles (your choice)

Combine all ingredients and pour into a 2 quart shallow dish. Top with cracker crumbs. Bake at 350 degrees for 45 minutes.

SaturdaySweet and sour pork (another family recipe from my mother in law)

1 t. soy sauce
1/4 cup sugar
1 1/2 T cornstarch
dash of salt
1/2 c. pineapple juice or water
3 T cider vinegar
2 T ketchup
Pineapple, onions, green peppers
Chopped ham

Mix ingredients in a pan. Stir constantly over low heat until thickened and translucent. Add pineapple, onion, green peppers, and ham. Serve over rice.