Menu Planning Monday: My menu for the week of 6/13

HOORAY for summer!  This is my first official week of summer and I can’t wait to enjoy it with my kids!  Since I’m off for summer, I’ve included plans for breakfast and lunch as well.  During the school year, our breakfasts are usually quick and ‘on the go.’ 

For those of you who may be doing Weight Watchers, I have included the points per serving calculations for most of my recipes this week. I used the “Recipe Builder” feature on the e-Tools program to input all of the ingredients and calculate the points, so it should be pretty accurate.

You can read more about my $40 weekly budget in this post here.

SUNDAY ~ Monterey Chicken – I was in a recipe rut and came across a thread on a cooking board on called “Need good chicken recipe ideas” – someone posted this one and it sounded delicious, looked like it was easy to throw together, and I had all of the ingredients on hand!  (The “original poster” of the recipe there was Mommy2Beth&Sarah)  This came together just as smoothly as I had hoped, and even my normally picky kids gulped it down.  This one will definitely be a “keeper” in our house!

4 (5 oz.) Boneless Skinless Chicken Breasts1/4 Cup Barbecue Sauce
1/4 Cup Hormel Real Bacon Bits
1 Cup 2% Colby and Monterey Jack Shredded Cheese*
1 (14 oz.) Can Diced Tomatoes with Green Chilies, drained (I’m just going to use regular diced tomatoes)
Sliced Green Onions

Preheat oven to 400 degrees.  Pound out the chicken breasts to flatten.  Season each with a little pepper.  Cook the chicken in a skillet sprayed with non-stick cooking spray over medium-low heat until no longer pink.

Place each breast onto a baking sheet and top each breast with 1 tablespoon of barbeque sauce, 1/4 cup cheese, 1/4 cup tomatoes, green onions and 1 tablespoon of bacon bits.  Place into the oven and bake until the cheese has melted (about 5 minutes).

Per Serving: 263 Calories; 8g Fat (29.0% calories from fat); 39g Protein; 6g Carbohydrate; 1g Dietary Fiber; 108mg Cholesterol; 840mg Sodium. Exchanges: 4 1/2 Lean Meat; 0 Other Carbohydrates.

Weight Watchers points = 6 (makes 4 servings)


Breakfast ~  scrambled eggs and cheese

Lunch ~ Macaroni and cheese with grapes for the kids (I will probably have a Smart Ones frozen meal from the Target deal a few weeks ago)

Dinner ~ Chicken & dumplings (slow cooker)

4 skinless, boneless chicken breasts
2-3 carrots, sliced
2-3 celery stalks, sliced
1 onion, diced
1 can chicken broth
1 can cream of chicken soup (I use 98% fat free)
1 tsp salt, optional
1 tsp garlic powder
1/4 tsp pepper
2 pkg refrigerated biscuit dough, torn in pieces (I only use one)

Place chicken, vegetables, soups & seasonings in crockpot and fill with enough water to cover.  Cover with lid and cook on low 5-6 hours.  About 30 minutes before serving, place the torn biscuit dough into the crockpot.  Cook until the dough is no longer raw in the center.

NOTE:  If I don’t have time for the biscuits to cook in the slow cooker, I just cook them in the oven and then tear up the biscuits and add them.

WW points = 8 (makes 6 servings)

Serve w/ fruit salad (mixture of cantaloupe, watermelon, strawberries, and grapes)


Breakfast ~ Cereal

Lunch ~ “Out” on the way back from doctor’s appointments

Dinner ~ 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.

WW points = 5 per serving, add 2 points for cheese and 3 points for the roll (check your packaging for specifics)


Breakfast ~ Eggs Florentine – I got this recipe from Marci’s blog and have made them with the kids a few times now – they are always a hit!

WW points will vary based on the ingredients you use

Lunch ~ Tuna sandwiches (I will probably have a green salad and throw some tuna on top)

Dinner ~ Teriyaki chicken (freezer meal) – if you are wanting to get started with freezer cooking, this is seriously the EASIEST freezer meal to put together and a great one to start with!

1 cup sugar
1 cup soy sauce
1 cup pineapple juice
4 chicken breasts

Mix marinade ingredients together and throw in a freezer bag with the chicken breasts. If you use it as a freezer meal, just defrost and cook as you please when ready to eat!

WW points = 8 points/serving (make 4 servings)


Breakfast ~ Puffed Pancakes – I got this recipe from Marci’s blog awhile ago and tried it out. My whole family loves it and it’s super easy to make

1/2 cube butter (not margarine – I have used “I Can’t Believe It’s Not Butter and it has turned out fine)
6 eggs
1 cup Milk (I use skim)
1 Cup Pancake Mix (or Bisquick)

Preheat oven to 425 Degrees. Place butter in a 9 X 13 inch pan. Put in preheating oven until butter is melted. In a blender, combine eggs, milk and pancake mix. Pour batter into baking dish. Bake for a bout 15 – 18 Minutes until pancakes are puffy and lightly browned. Do not open oven while pancakes are cooking. Top with sifted powder sugar.

Serve with warm maple syrup or fruit toppings.

WW points = 4 points per serving (makes 8 servings), this does not include any toppings you may add

Lunch ~ Turkey cheese roll-ups with carrot and celery sticks and dip

Dinner ~ Chicken licking good pork chops (slow cooker)

6-8 lean pork chops, 1-inch thick
1/2 cup flour (omit if you don’t brown chops in skillet)
1 tsp salt
1 1/2 tsp dry mustard
1/2 tsp garlic powder
2 Tbsp oil (omit if you don’t brown chops in skillet)
1 10.5oz can chicken & rice soup (I use a family size can)

Dredge pork chops in mixture of flour, salt, dry mustard & garlic powder. Brown chops in oil in a large skillet. Place browned pork chops in crockpot. Add can of soup. Cover and cook on low 6-8 hours or high 3 1/2 hours. If I don’t brown the chops, then I just toss the salt, dry mustard & garlic powder in the crockpot instead of dredging the chops.

*Note: When making this meal, I use a can of family size chicken & rice soup and drain off some of the broth – it keeps the meat tender and there is more of the chicken & rice mixture for everyone! If you don’t have time to brown the chops first in a skillet, I’ve also just dipped it into the flour mixture and put it straight into the slow cooker and it works fine that way, too.

WW points = 6 servings, 7 points per serving

Breakfast ~ Cereal

Lunch ~ Cheese quesadillas

Dinner ~  Crockpot chicken and rice

2-3 frozen chicken breasts
1 pkg McCormick Zesty Herb chicken seasoning blend
1 can cream of chicken soup
2 c. hot cooked rice
Grated cheese
Bell peppers

Place frozen chicken breasts in the bottom of the crockpot. Mix ingredients for McCormick seasoning according to directions on the packet and pour over the top of chicken. Cook on low for five hours. Shred chicken in crock pot using a knife and fork. Add cream of chicken soup. Let cook for one more hour. Service over rice with additional toppings as desired (we add cheese, celery, tomatoes, bell peppers, etc. depending on what we have on hand).

WW points = 5 per serving (makes 4 servings) for the chicken mixture; add 2 points for 1/2 cup rice and 4 points for 1 cup rice plus points for additional toppings


Breakfast ~ Waffles

Lunch ~ Crisp bean burritos (this recipe comes from favorite Family Recipes)

1/2 c. oil
5 soft flour tortilla shells (you could also use fat free)
1 c. refried beans
1/4 c. cheese

Preheat oven to 400 degrees. Heat oil in a medium-sized skillet. Spread about 2-3 Tbsp. of refried beans on each tortilla, sprinkle with cheese, then roll up. Fry in oil for about 15 seconds on each side. Then place on baking sheet and put in the preheated oven for about 5-7 minutes. Remove from oven and serve. Dip in enchilada sauce, guacamole, sour cream, or salsa.

WW points = 8 points/serving (makes 5 servings)

Dinner ~ Peppered steak – this is a family recipe that came 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, crushed
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.

WW points = 7 points/serving  (add an additional 2 points for 1/2 cup rice and 4 points for 1 cup rice), this makes 4 servings.


  1. I envy you being able to spend you summer with your kids. I'm a newly single dad, and my boy went to WI for 9 weeks this past Sunday. My house feels so empty. Anyway, I love your recipes planning. They all look so good. I know you and your kids will have a great time this summer.

    Mike Rocha