Menu Planning Monday: My menu for the week of 10/18

Our breakfasts are “on the go” – things like cereal, Pop Tarts, and waffles mainly with scrambled eggs thrown in there every now and then. I do try to cook “real” breakfasts on the weekends, but I am not always good about planning ahead for that. Our lunches are also “on the go” – sandwiches for my daughter and salads, leftovers, or frozen meals for me (my son eats at daycare and my husband fends for himself!)

If you have blogged a menu plan for the week (or even just a favorite recipe), please feel free to comment and share your link. I’m always looking for new ideas and inspiration and will be happy to share a link to your blog if we try your recipe!

If you need inspiration, check out the weekly meal plans from hundreds of other bloggers here at Organizing Junkie.

SUNDAY: Green enchiladas – this is a modified version of a recipe my dad makes

1 can green enchilada sauce
1 can cream of chicken soup
1 can Rotel
3-4 chicken breasts
corn tortillas
monterrey jack cheese

I place the chicken breasts, enchilada sauce, cream of chicken soup, and Rotel in the crockpot on low all day. When I get home, I shred the chicken and add it back to the mixture. Then, you can either do stacked enchiladas (pour some of the mixture on a corn tortilla/add cheese and repeat for as many layers as you would like) or do rolled enchiladas (place some of the mixture in the corn tortilla, roll, and place in a pan….repeat 9 times…then, pour the remaining sauce mixture over the top and top with cheese and bake at 350 for 20-30 minutes).

MONDAY: Lasagne – I make this recipe in the morning before I leave for work using this recipe from Barilla – their oven ready noodles make live VERY easy!

TUESDAY: Eat out (we are supporting my daughter’s school by visiting a local restaurant that is donating some of the proceeds to the school)

WEDNESDAY: French dip sandwiches (slow cooker)

beef roast
2 cans beef broth
1 tsp dried rosemary
1 tsp dried thyme
1 tsp garlic powder
4-6 hoagie buns

(we also add some swiss or provolone cheese)

Place roast in a greased slow cooker. Pour broth over the top of the roast. Add spices. Cover and cook on low heat 8-10 hours (or high heat 5-7 hours). Remove roast and save extra juice. With a fork, break the meat apart and serve on hoagies. Use excess juice for dipping sandwiches.

THURSDAY: Creamy bacon chicken (slow cooker)

3-4 boneless, skinless chicken breasts
1 3 oz package precooked bacon bits (not artificial)
1 can roasted garlic cream of mushroom soup
1 can cream of mushroom soup
1 c. sour cream

Place chicken in slow cooker. Mix all remaining ingredients together and pour over chicken. Cook on low for 6-8 hours. Serve over egg noodles or rice.

FRIDAY: Shepherd’s pie (slow cooker)

This recipe came from the 101 Things to do with a Slow Cooker cookbook.

1 pound ground beef, browned and drained
1 can (10 ¾ ounces) tomato soup, condensed
1 can (15 oz) whole kernel corn, drained
1 can (15 oz) French cut green beans, drained
2 cups instant mashed potatoes, prepared
2 cups grated cheddar cheese
½ tsp. basil

In a separate bowl, combine beef, tomato soup, corn, beans, and basil. Pour mixture in the bottom of a greased 3 ½ to 5 quart slow cooker. Spread mashed potatoes on top. Cover and cook on low heat 5-6 hours. The last hour of cooking, sprinkle cheese on top of potatoes.

SATURDAY: Tortilla soup (I usually make this in the slow cooker…this batch is coming out of our freezer)

Crock Pot Chicken Tortilla soup
3 cans chicken broth (100% FF)
3 cans cream of chicken soup (98% FF)
3-4 chicken breasts
1 can Rotel
Mrs. Dash original seasoning
salt and pepper to taste

Place chicken breasts in the bottom of the crock pot. Add Mrs. Dash’s seasoning to taste. Add broth and cream of chicken soup, and Rotel. Cook on low 6-8 hours. Shred chicken in crock pot.

To serve: (if frozen)

Defrost in refrigerator. Reheat on stove. Serve and top individual bowls with desired toppings (tomatoes, green onions, avocadoes/guacamole, cheese, tortilla chips, sour cream, etc.).


  1. n*stitches says:

    Great menu! I too have a family of four. I can't imagine spending on $40 a week on groceries! Your menu doesn't look like your starving!!!! Do you depend heavily on coupons? Have a great week!

  2. Mommy Chic says:

    I definiely don't know how you do $40 a week either! Your recipes look very good. Thanks for the ideas!

  3. Hey Melissa,

    My daughter wanted to make chili for lunch this past Saturday. We decided to modify one from a cookbook since we didn't have everything it called for. It's called Canadian Maple Turkey Chili. I hope you give it a try and let us know what you think.

    Here is the link .

    I made your Black Bean and Chicken Burritos last week. They were great and will become a family favorite on my son football game nights.

    Thanks for sharing your menu with us.

    Tammy in Texas

  4. I had a question about the Tortilla soup recipe? I would like to make 2 separate servings (to feed a family of 3), should I double the servings of this recipe and freeze half of it, any suggestions/advice!

    Thanks! Lisa

  5. Lisa ~ This recipe makes a bunch. I usually am able to serve half to my family (we have 4 people) and freeze the other half. Or, it's great for family get togethers when we have more people, too!