Menu Planning Monday: My Menu for the week of 5/24

I posted a lot of information about my family and how we plan meals in this initial post.

Sunday: Chicken noodle soup – My entire family now has the sickness I’ve been dealing with for the past four weeks, so I thought this would be a good choice for everyone!

3-4 chicken breasts
3 carrots (sliced)
3 celery stalks (sliced)
3 cans chicken broth
2 cans cream of chicken soup
Seasonings (to taste): garlic powder, onion powder, salt, pepper, and parsley
Noodles (I use “Country Style” ones that are just like homemade ones!)

Place chicken breasts, carrots, celery, broth, and cream of chicken soup in the slow cooker. Cook on low for 5+ hours. Shred chicken breasts, and stir everything together. Add seasonings. Cook noodles, drain, and add to the mixture. Let everything cook for 30 more minutes on low.

Monday: BBQ at my parent’s house. I’m bringing Chicken Spinach Bow Tie Pasta Salad and a Lemon Bundt Cake.

Chicken Spinach Bow Tie Pasta Salad – I got this recipe from Marci’s blog. It was served at her baby shower and it was SO good. I’m sure it will be a hit!

– baby spinach
– grilled chicken
– bow tie pasta
– pesto
– feta cheese
– toffee glazed almond accents
– diced tomatoes
– make the dressing by mixing equal parts Italian dressing and Caesar dressing

Lemon Bundt Cake

1 pkg lemon cake mix
1 pkg lemon instant pudding
1 c. sour cream
4 large eggs
1 c. water
1/3 c. vegetable oil

Preheat oven to 350 degrees. Grease and flour bundt pan. Combine cake mix, pudding mix, eggs, water, oil, and sour cream in a large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan. Bake at 350 degrees for 50-60 minutes until toothpick inserted into the center comes out clean. Invert onto heat resistant serving plate. Cool completely.

For the glaze, I just use a container of lemon frosting, microwave it, and drizzle it over the cake.

Tuesday: Alisa’s Mexican Pulled Pork – Marci posted this on her blog. I haven’t tried it yet, but I have been looking for a good shredded pork recipe and this one looks YUMMY!

Ingredients & Directions:
– 1 Pork Loin
– Put the pork loin on your oven broiler tray and broil for 20-40 mins at 400 degrees until browned (The longer you cook it in the over the quicker it will cook in the crock pot, but the crock pot makes the meat tender).
– Slice into the meat in several places. Put browned meat into the crock pot and add tomato sauce until covered (if you like your meat extra saucy add more).
– Add onions, garlic, adobo seasoning (Goya makes a good one), chili powder, salsa, and cumin all according to your tastes. You could also just add a can of canned enchilada sauce or tomato sauce and a packet of taco seasoning.
– Let the meat cook for several hours (at least 4 or 5, but you can leave it in on low all day long) Stir and check fluid levels every couple of hours.
– Slice and tear with fork when tender. You know the meat is completely done when it shreds easily with a fork.
– Meat can be used for tacos, enchiladas, nachos or anything else Mexican. I usually make more than we need. I freeze half it and then keep the rest for various Mexican meals through out thought the week.

Wednesday: Meatloaf on a bed of potatoes

I got this recipe from 2*lil*harts on
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: My kids absolutely LOVE this! I made the topping that the recipe called for and it was fine for my kids. I sprinkle some parsley, Mrs. Dash, and olive oil over the potatoes before cooking.

Thursday: Savory crockpot chicken

3 boneless, skinless chicken breast halves
1 (12 ounce) jar turkey gravy
1/2 teaspoon paprika
1/2 teaspoon salt-free herb seasoning blend
1 teaspoon soy sauce

Place chicken and gravy into a slow cooker. Season with paprika, seasoning blend and soy sauce. Cook on high for 4 hours or for 6 to 8 hours on medium. Tear chicken into pieces. Serve over rice, noodles or potatoes.

Friday: French dip sandwiches

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.

SaturdaySpicy sausage skillet (freezer meal) or eat out

Texas Kielbasa Skillet (my kids LOVE this!)

1 can (10 3/4 oz.) CREAM OF CELERY SOUP
1 1/2 cups WATER
1 Tablespoon BUTTER
¾ cup uncooked LONG GRAIN RICE
1 pound SMOKED KIELBASA SAUSAGE, cut into 1/2 pieces
1 pkg. (10 oz.) FROZEN PEAS

Combine soup, water and butter substitute in a large skillet with a lid.
Bring to a boil. Add rice and sausage. Cover and simmer for 10 minutes.
Stir in peas and mushrooms. Cover and simmer for 15 minutes,
or until rice Is tender. Sprinkle with cheese and serve hot.

Makes 4• 6 servings