Menu Planning Monday: My Menu Plan for the week of 4/21

This week is going to be crazy busy, so I’m hoping if I plan ahead that I’ll be able to pull off cooking all week!  This week’s menu includes several quick fix and slow cooker tried and true recipes and a few new recipes, too!

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

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SUNDAY:  Bourbon Chicken – I discovered this recipe a few years ago and it’s still a hit every time I make it!

MONDAY:  French dip sandwiches (slow cooker) – This is a super easy, tried and true recipe that my family LOVES!!!

TUESDAY:  It’s my mom’s birthday and we’re having a family dinner!


WEDNESDAY:  Easy Chicken Enchilada Casserole – My sister came up with this recipe a few years ago.  It’s super easy to throw together!


THURSDAY:  Cowboy Casserole – This is how we use our leftover meat from french dip sandwiches!  It’s easy to throw together and as an added bonus, the kids like it!

FRIDAY:  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.

SATURDAY:  Baked chicken chimichangas – This is a new recipe for us.  I didn’t get a chance to make them last weekend, but I can’t wait to try them!

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

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