Menu Planning Monday: My Menu Plan for the week of 3/17

My Spring Break was last week and I kind of fell off the menu planning wagon!  This week is going to be a busy one, so I mainly chose my tried and true quick fix and slow cooker recipes!

If you’re new to menu planning or would like tips for getting started, check out this post here–> Tips for menu planning

See my menu plans from previous weeks here–> Menu Planning Monday

You can also view hundreds of meal plans each week at


SUNDAY:  Rice Meatballs – I got this recipe from my mother-in-law when I was first married.  It’s a tried and true family favorite that’s super easy to throw together!


MONDAY:  Chicken Lickin’ Good Pork Chops – This is a super easy slow cooker pork chops recipe!  I usually serve it with a side of mashed potatoes and corn.


TUESDAY:  Stacked Green Chicken Enchiladas  This is a twist on a recipe my dad used to make when I was growing up.  I love it because it’s easy to throw together on nights when we’re busy, busy, busy!

WEDNESDAY:  Melt in Your Mouth Meatloaf  – Yes, it’s meatloaf and yet it’s a hit every time I make it…one of those recipes I can never go wrong with!

THURSDAY:  Chicken ranch tacos (slow cooker) – I made this recipe last week and we loved it so much that I decided to make it again this week!  It’s a totally easy “dump and go” recipe, too!  I’m all about simplifying things this week!

FRIDAY:  Country Style Macaroni Casserole – Every time I ask my family to help out with menu planning and give me recipe suggestions, this is always one of the things they choose.


1 lb country ham slices or regular smoked ham in one piece (I just use whatever leftover ham we have on hand)
1 large onion, diced
1 lb elbow macaroni (whole wheat)
2 cups shredded extra sharp cheddar cheese (8 oz) – I use reduced fat
1 cup sour cream (I use reduced fat)
1 can cream of chicken soup (I use 98% fat free)
1/4 cup (1/2 stick) margarine, melted (I don’t use this when I make it)
1 cup dry plain bread crumbs

1. Heat oven to 400º.
2. Bring 4 quarts water and ham to boiling in large pot. Once water begins to boil,
remove ham to a plate. Add onion and macaroni to pot. Return water to boiling; cook 8 minutes, stirring occasionally.
3. Coarsely chop ham, discarding any fat and bones.
4. Drain macaroni and onion and return to pot. Add ham, cheese, sour cream and soup. Scrape into a 13x9x2 baking dish. Pour melted margarine over top. Sprinkle with bread crumbs.
5. Bake in heated 400º oven 30 minutes or until heated through and top is golden brown.
Let stand 5 minutes before serving.

Note: Prepare in two 8×8 casserole dishes, bake one and freeze one (unbaked) for another day. If freezing, top with crumbs and margarine right before baking.

SATURDAY:  Slow Cooker Garlic Pesto chicken – I found this one on Pinterest and it looks SO YUMMY!  I can’t wait to try it!

See my menu plans from previous weeks here–> Menu Planning Monday

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