Menu Planning Monday: My menu for the week of 7/4

**Don’t forget to enter my Suddenly Salad Simply Delicious Prize Pack giveaway!!!

For those of you who may be doing Weight Watchers, I have inclSuuded 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!

NOTE:  I had someone e-mail me expressing “concern” that there are no fruits and vegetables included in our meal plan.  I typically only include our “main dish” items and not our “side/snack” items.  I buy fruits and vegetables based on what is in season and on sale and we typically have salad and a “green” vegetable (green beans, asparagus, broccoli, etc.) with dinner and we have fruits/veggies as sides/snacks during the day (this week, we’ll have carrot/celery sticks, cantaloupe, strawberries, and blueberries).


Breakfast ~ Waffles

Lunch ~ Turkey-cheese roll-ups

Dinner ~ BBQ at my parent’s house! We’re taking Pizza Pasta Salad and guacamole dip.

Pizza pasta salad – I found this recipe on Favorite Family Recipes.  We made it for Memorial Day and it was a hit and so we made it again!

1 bag colored spiral noodles 
¾ c. pepperoni cut into wedges 
¾ c. mozzarella cut into small cubes 
¾ c. fresh tomatoes, diced 
½ c. olives, sliced 
¼ c. parmesan cheese 
1 bottle Bernstein’s Restaurant Recipe Italian Dressing (I’m using Kraft low fat Zesty Italian dressing)

Mix together all ingredients and chill in the fridge for at least 3 hours before serving.

Guacamole dip – mash 2 avocados in a mixing bowl.  Add 2 Tbs. sour cream.  Add 1 Tbs lemon juice, 1 Tbs lime juice, garlic powder, onion powder, and salt to taste.  Dice and mix in 1 small roma tomato.


Breakfast ~ Blueberry-Cheese Rolls – I got this recipe from the Babycenter Cooking for Your Family board and it’s delicious.  We have leftover blueberries from our 4th of July fruit skewers, so this is a yummy way to use them up!

1 pkg. (8 oz.) refrigerated crescent dinner rolls
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
2 Tbsp. sugar
1/2 cup blueberries, divided

PREHEAT oven to 375ºF. Unroll dough into four rectangles; firmly press perforations together to seal.

COMBINE Neufchatel cheese and sugar; spread onto dough rectangles to within 1/2 inch of edges. Top evenly with blueberries. Bring opposite corners of rectangles together; press together to seal. Place on ungreased baking sheet.
BAKE 11 to 13 min. or until golden brown.

Lunch ~ Cheese quesadillas

Dinner ~ Cowboy casserole – We have left over roast beef from our french dip sandwiches last week, so I’m going to use that in place of the ground beef.  I’m also going to substitute Ranch style beans for baked beans.

1 lb lean ground beef (we use 93/7)
1 can (16 oz) baked beans
1/2 cup BBQ sauce
2/3 c. milk
2 c. Bisquick
1 T butter or margarine, softened
1/2 c. shredded cheddar cheese

Heat over to 425. In 10-inch skillet, cook beef over medium-high heat 5-7 minutes, stirring occasionally until thoroughly cooked. Drain beef. Stir baked beans and BBQ sauce into beef. Heat to boiling, stirring occasionally. Pour into ungreased 2 quart casserole.

Meanwhile, in a medium bowl, stir Bisquick mix, milk, and butter until soft dough forms. Drop dough by 12 spoonfuls onto beef mixture. Bake uncovered 18-22 minutes (or until topping is golden brown). Sprinkle with cheese. Bake about 3 minutes longer or until cheese is melted.

WW points = 10 points/serving (we’ll serve with a green salad and green beans)


Breakfast ~ Cereal

Lunch ~ Grilled cheese sandwiches with bean & bacon soup

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 ~ Pizza rolls

Dinner ~ Melt in your mouth meatloaf (slow cooker) – I’ve made this several times now for our family.  It’s easy to make and yummy!

2 eggs
3/4 c. milk (we use skim)
2/3 c. seasoned bread crumbs
2 tsp dried, minced onion
1 tsp salt
1/2 tsp rubbed sage
1 1/2 pounds ground beef (I’m going to try this with ground turkey instead)
1/4 c. ketchup
2 T brown sugar
1 tsp ground mustard
1/2 tsp Worcestershire sauce

1. In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well (mixture will be moist.) Shape into a round loaf; place in a 5-qt. slow cooker. Cover and cook on low for 5-6 hours or until a meat thermometer reads 160 degrees F.

2. In a small bowl, whisk the ketchup, brown sugar, mustard and Worcestershire sauce. Spoon over the meat loaf. Cook 15 minutes longer or until heated through. Let stand for 10-15 minutes before cutting.

WW points = 5 per serving with the ground turkey, ground beef may be more (makes 6 servings)


Breakfast ~ Pop Up Pancakes – This is a “new” recipe for us that I took from Make & Takes (I love this blog!)

1 cup milk
1 cup flour
6 eggs
1/4 cup melted butter
dash salt

Preheat oven at 400*. Blend all ingredients in blender. Grease muffin tins. Bake for 15 minutes or until puffy and golden on top. Use a knife to “pop” them out. Add desired toppings.

Lunch ~ Tuna sandwiches

Dinner ~ Chicken tortilla soup

3 cans chicken broth (100% FF)
3 cans cream of chicken soup (98% FF)
3-4 chicken breasts
1 can Rotel
Mrs. Dash original seasoning
salt and pepper to taste

Place chicken breasts in the bottom of the crock pot. Add Mrs. Dash’s seasoning to taste. Add broth and cream of chicken soup, and Rotel. Cook on low 6-8 hours. Shred chicken in crock pot.

To serve: (if frozen)

Defrost in refrigerator. Reheat on stove. Serve and top individual bowls with desired toppings (tomatoes, green onions, avocadoes/guacamole, cheese, tortilla chips, sour cream, etc.)

WW points =  3 per serving – this makes a TON of soup (at least 8 servings for my family), the 3 points, of course, does not include any “toppings” such as cheese, sour cream, and chips!


Breakfast ~ Waffles

Lunch ~ Peanut butter & jelly sandwiches

Dinner ~ Spaghetti


Breakfast ~ Cereal

Lunch ~ Macaroni & cheese

DinnerCashew chicken – I found this recipe on The Sisters Cafe and it sounds yummy!

4 chicken breast halves, cut into pieces
1 tsp sugar
4 Tb cornstarch, divided
½ tsp salt
¼ c. soy sauce
1 tsp vinegar
1 tsp Worcestershire sauce
3 Tb oil
2 c. hot chicken broth
2 tsp lemon juice
½ c. cashews
cooked rice

Combine sugar, 2 Tb cornstarch, salt, soy sauce, vinegar, and Worcestershire sauce. Dredge chicken pieces in this mixture. Drain and save dredge; then stir fry chicken in hot oil in frying pan or wok until chicken is lightly brown and tender, about 10 minutes. Remove chicken from oil and drain excess oil from the pan. Add remaining cornstarch and the dredge drained from the chicken. Blend well, then add chicken stock to the pan and bring to a boil, stirring constantly. Cook until thickened. Add lemon juice; add chicken pieces and reheat. Do not boil. Taste to correct seasonings. Add cashews. Serve over hot rice. Makes 4-5 servings. You can stir fry some vegetables and add them to the mixture at the end.

WW points = 10 points per serving (makes 4 servings), add 2 points for 1/2 cup of rice and 4 points for 1 cup of rice

*This post may contain affiliate links. Please refer to my disclosure policy for more information.


  1. M @ Betty Crapper says:

    oh, it's been way too long since I've had grilled cheese. I must remedy that.

  2. Michelle says:

    Found your blog via MPM – your recipes sound delish! I copies quite a few of them to try 🙂

  3. Very Interesting!
    Thank You!