Menu Planning Monday: My menu for the week of 1/10

You can read more about my $40 weekly budget in this post here. You can see pictures (and the breakdown) from my latest weekly shopping trip here.

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 here at Organized Junkie.

SUNDAY ~ Fajitas and beans – The fajitas are from a pre-made mix (our HEB grocery store had a deal where you bought the marinated fajitas and you got all of the “fixings” for free). Here’s the recipe for the beans (it’s a new one that I’ve never tried):

Slow Cooker Cowboy Beans: (from Gollygoshdarnscurvy on BBC)

3 cups dried pinto beans, washed
1/2 lb. or so diced ham
1 onion, minced
4 cloves garlic, minced
4 teaspoons chicken bouillon, or substitute chicken or vegetable broth for cooking water
1 (14 ounce) can diced tomatoes with green chilies, undrained (like rotel, and I usually use 2)

Place beans in slow cooker and soak overnight. In the morning, pour off water and and cover with new water to within three inches of top. Add ham, onion, garlic and bouillon. Cook on low for 6-8 hours, or on high for 3-4 hours, or until beans are fork tender. In the bowl of a blender, process tomatoes with juices. Add to beans; season mixture to taste with salt and pepper.

MONDAY ~ Peppered steak – this was supposed to be our dinner on Saturday, but I forgot to pull the meat out to defrost, so I ended up making Sweet & Sour Pork on Saturday instead. Here’s the recipe (I got it originally from my mother in law)

3 cups hot cooked rice
1 lb lean beef round steak (cut into 1/2 inch thick strips)
1 T Paprika
2 T butter
2 cloves garlic, crusehd
1 1/2 c. beef broth
1 cup sliced green onions
2 green peppers, cut in strips
2T cornstarch
1/4 c. water
1/4 c. soy sauce
2 lg tomatoes (cut in eighths)

Pound steak to 1/4 inch thick. Cut into 1/4 inch wide strips. Sprinkle meat with paprika. Let stand. Brown meat in butter. Add garlic and brother. Cover and simmer for 30 minutes. Stir in onions and green peppers. Cover and cook 5 minutes. Blend cornstarch, water and soy sauce. Stir into meat mixture. Cook, stirring until clear and thickened, about 2 minutes. Add tomatoes and stir gently. Serve over beds of fluffy rice. Serves 6.

TUESDAY ~ Pork sammies (slow cooker) – except for the rolls, this is all coming from our stockpile!

2-3 lbs. boneless pork roast
2 onions, chopped (I omit this!)
12 oz. BBQ sauce of your choice
1/4 c. honey

Directions: 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 ~ Meatloaf on a bed of potatoes (slow cooker) – simple to make and totally kid friendly!

From BabyCenter Cooking for Your Family

By: Sandy~Bettyinthekitchen

2 T olive oil
3 large russets, cut into 1 to 1-1/2” chunks
2 lb ground sirloin
2 large eggs, beaten
3/4 cup crushed saltine crackers
3/4 cup ketchup
2 T dehydrated onions (optional)
1 tsp salt
Freshly ground black pepper

3/4 cup ketchup
1/3 cup brown sugar
1 tsp Dijon mustard

Combine oil and potatoes in crock pot, toss to coat. Spread in an even layer on the bottom of the crock.

In a large bowl, combine beef, eggs, crumbs, ketchup, onion, salt and pepper. Mix gently, do not compact. Shape into oval or round, place on top of potatoes. Spread with topping.

Cover and cook on High for 1 hour. Reduce heat to Low and continue to cook for 6-7 hours, or until a meat thermometer reads 160º to 165ºF.
Sandy’s notes: I used plain ketchup for the topping since that is my family’s preference. To make the meatloaf easier to remove: Take two long pieces of foil and fold them into two strips. Place them across each other over the potatoes and set the meatloaf on top. Use as handles to remove when the meatloaf is done.

**My notes: When I make this, I sprinkle parsley and Mrs. Dash seasoning over the potatoes.

THURSDAY ~ Black Bean & Chicken burritos (slow cooker)

1 taco/fajita seasoning packet
2 cans black beans, drained
2-3 chicken breasts
1 can green enchilada sauce

Place chicken breasts in bottom of the crockpot and then add remaining ingredients. Cook on low 6-8 hours. Shred chicken before serving and serve in tortillas. We add cheese, sour cream, etc. to the tortillas. We sometimes add rice (cooked rice to the mixture once we’re ready to serve, not in the crockpot!). This is also really good if you use beef instead of the chicken!

FRIDAY ~ Foil baked Asian chicken – This comes from the April 2009 issue of All You Magazine. It’s super easy to make and family friendly!

8 tsp olive oil
4 cups baby spinach
4 4 oz boneless, skinless chicken breast halves
8 oz white mushrooms, sliced
4 tsp teriyaki sauce

Preheat over to 450 degrees. Tear off four 10-inch square sof aluminum foil (great sure for all that foil I stocked up on at Walgreens last week!). Brush each square with 2 tsp olive oil. Place 1 cup spinach on each square, slightly off center. Top with a chicken breast half and some mushrooms. Drizzle 1 tsp teriyaki sauce over each portion. Sprinkle with salt.

Fold each piece of foil over to cover chicken and vegetables. Crimp edges together tightly to seal. Place packets on a rimmed baking sheet and bake until chicken is cooked through, 15 to 20 minutes. Serve hot.

SATURDAY ~ Taco soup (slow cooker)

1 1/2-2 lb. ground meat
1 packet Ranch dressing seasoning mix
1 packet taco seasoning
1 can corn
1 can pinto beans
1 can Ranch style beans
1 can diced tomatoes
1 can tomato sauce
1 can Rotel
1 can water

Brown the meat and then add combine the meat and other ingredients in a crock pot and to cook it on low all day. When we’re ready to eat, I will serve it with tortilla chips, sour cream, and cheese.

NOTES: With just one can of water, it will be very thick. Add more if you want it thinner. I drain the corn and pinto beans before adding them. I don’t drain the Ranch style beans because they are seasoned!


  1. Everything looks yummy! I love using my slow cooker, too.

  2. They all sound good and I'll have to try some out! You know I love the slow cooker:)

  3. insanitycooks says:

    Your menu looks great. Thanks for sharing your recipes.