Menu Planning Monday: My menu for the week of 6/27

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.

If you’re new to menu planning, check out my post about how I do my menu planning.

Get more inspiration by checking out the hundreds of menu plans posted every week at!


Dinner ~ Frozen pizzas – we’ll just be getting back from vacation, so this will be something we have on hand that’s easy to make


Breakfast ~ Cereal – we’re just getting back from vacation and I know I’m going to need to make a “grocery run” but this is something I know we have “on hand)

Lunch ~ Macaroni and cheese

Dinner ~ Lemon chicken saute – This recipe has come to be known as “Grandma’s chicken” around our house because it was a recipe from my husband’s grandmother that his mom used to make for them

4 boneless, skinless chicken breasts (this is what we need for our family, adjust accordingly for yours)
3 T all purpose flour
PAM no-stick cooking spray
1/3 cup butter or margarine (we use I Can’t Believe It’s Not Butter)
1/3 cup teriyaki sauce
3 T lemon juice
1 tsp minced garlic
1/2 tsp sugar

Roll chicken in flour to coat. Spray large skillet with Pam or other cooking spray. Add butter and melt over medium heat. Add chicken breast and saute till lightly browned on one side. Turn and brown on second side, 5-7 minutes, or until lightly browned. Remove chicken and set aside. Stir teriyaki sauce, lemon juice, garlic and sugar into skillet. Return chicken to pan and simmer 3 minutes. Turn chicken over, and continue cooking until fork tender (2-3 minutes)

Serve over cooked rice.

WW points – 5 points per serving with chicken; 2 points for 1/2 cup rice or 4 points for 1 cup with rice, 1 point for the asparagus recipe below

Sides:  Marci’s Roasted Parmesan Asparagus 


Breakfast ~ Waffles

Lunch ~ Bagel  bites for the kids

Dinner ~ Texas Kielbasa skillet – I originally got this recipe from a freezer swap and it has become a big hit with our family

1 can (10 3/4 oz.) CREAM OF CELERY SOUP (I use whatever cream soup I have on hand)
1 1/2 cups WATER
1 Tablespoon BUTTER
¾ cup uncooked LONG GRAIN RICE
1 pound SMOKED KIELBASA SAUSAGE, cut into 1/2 inch 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.

WW points = 10 per serving (makes 6 servings)


Breakfast ~ Scrambled eggs and cheese

Lunch ~ “Hairy” hot dogs (I know it sounds scary – this is from a recipe I found either through a Menu Planning Monday post or in Family Fun Magazine, I can’t remember which – I’ll try to post pictures when we make it)

Dinner ~ 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!

WW points = 5 points for the mixture (add 2-3 points for each tortilla and any other toppings you add)


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 ~ Grilled cheese sandwiches with tomato soup

Dinner ~ French dip sandwiches (slow cooker) – This is a family favorite and I love it because it is SOOO easy to make!

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.

WW points = 6 points per serving (this does not include the cheese or the buns)


Breakfast ~ Cold cereal

Lunch ~ Turkey and cheese sandwiches

Dinner ~ Parsley parmesan chicken (freezer meal) – I love the recipe!  It’s one of our favorites. 

2 lb boneless skinless chicken breasts (or 6-8 chicken breasts)
1/3 bottle of Italian salad dressing
1/2 c shredded Parmesan cheese
1/3 c dry bread crumbs (used Seasoned Italian bread crumbs)
1 1/2 T parsley flakes
1/2 T paprika
Salt & Pepper

Assembly Directions:
Marinate chicken in dressing overnight.
Mix the remaining ingredients and bread each breast with coating.

To Freeze: Lay chicken breasts side by side on baking sheets and place in freezer for 1 to 2 hours to firm up. Place chicken in labeled gallon size Freezer Bag and freeze.

WW points = 6 points per serving


Breakfast ~ Strawberry and Cream Cheese French toast – This one comes from Favorite Family Recipes (this has to be made the night before)

1 loaf french bread, cut into 1 inch slices.
Whipped cream cheese

Spread cream cheese between two slices of bread, place sandwiched slices in a glass pan sprayed with cooking spray.

Mix together:
4 eggs
1 cup milk
1/4 cup sugar
1/4 tsp salt
1/4 tsp cinnamon

Pour over bread and let sit for five minutes, turn bread over and cover pan with saran wrap. Refrigerate overnight. Drizzle melted butter over the top and bake at 400 degrees for 25 to 30 minutes.

Whipped Topping:
1 pt whipping cream
1/4 cup sugar
2 tsp. almond or amaretto flavoring

Top with strawberries mixed with sugar and the whipped topping.

Lunch ~ Tuna sandwiches or leftovers

Dinner ~ Spaghetti