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.
Sunday – I don’t have to cook dinner on Sundays because it’s provided at our Dave Ramsey Financial Peace University class, but it was our week to help contribute and I had to make dessert for 50-60 people (and I hate baking!) It was quite a project!
Monday – Crescent chicken casserole (This is another recipe from my BBC board – I have been listening to everyone rave about it, so I decided to try it myself!)
1 package of chicken tenders or breasts (boneless, skinless — at least 4)
1 can of crescent rolls (8)
2 cans cream of chicken soup
1 soup can full of milk
1 cup of shredded cheddar
1/2 cup sour cream
First, boil the chicken until done. Set the chicken aside to cool while mixing the sauce.
For the sauce, mix the cream of chicken soup, cheese, milk, and sour cream together over medium heat (until the cheese is melted and it is well blended).
Cut the chicken into small pieces. Roll out the crescent rolls and put the chicken pieces inside. Roll up the crescent rolls like normal and place in a baking dish.
Pour sauce over top.
Optional: Sprinkle a little more cheese on top.
Tuesday Three Cheese Baked Spaghetti– – this is coming out of my freezer (I first saw this one on Mom of Littles, which I believe is “Money Saving Mom’s” personal blog, when she was talking about preparing freezer recipes to use after her baby is born. I made three batches – one for my brother/sister in law, one for my parents, and one for us – over spring break. I haven’t tried it yet, but everyone else who has says it’s GREAT!)
Wednesday – Foil baked Asian Chicken – This comes from the April issue of All You Magazine
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.
Thursday – French dip sandwiches (crock pot)
Friday – Dinner at Chuck E. Cheese (it’s my son’s 2nd birthday!0
Saturday – Colorful Kielbasa (another BBC recipe – thanks Jake~and~Olivia)
1 link kielbasa, cut in bite-size pieces
3/4 cup white rice (not minute rice)
1 can cream of celery soup
1 can water (refill soup can)
1 tsp. butter
1 20-oz. pkg. frozen mixed vegetables
1 can mushrooms
1/2 cup shredded Cheddar cheese
In large saucepan, combine soup, water, and butter, bring to a boil. Reduce heat to medium-low, add in rice and kielbasa, cover, simmer 18 minutes, stirring occasionally. Add vegetables and mushrooms, cover, simmer 15 minutes. Sprinkle cheese on top, remove from heat, stir after cheese is melted. Serve.