Menu Planning Monday: My Menu Plan for the week of 9/2

I’m not ashamed to admit that I’ve had a hard time getting back into a routine of menu planning and finding time to throw meals together before I leave for work in the morning, but I keep trying!  Here’s my plan for this week!

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

You can also view hundreds of meal plans each week at

SUNDAY:  Rice meatballs – This is favorite family recipe that I got from my mother-in-law.  It’s actually been on our menu for awhile now, but I kept skipping it. It’s a quick and easy fix and was perfect for Sunday night!

1 cup uncooked minute rice
1 lb ground beef (I use 93/7)
1 egg, slightly beaten
2 t. grated onion
2 t. salt (I cut this in half)
1/8 t marjoram
dash pepper
2 1/2 cups tomato juice (or two 8 oz cans tomato sauce mixed with 1/2 cup water)
1/2 t sugar

Combine rice and all other ingredients except tomato juice and sugar. Form balls and arrange in skillet. Pour tomato juice & sugar over meatballs. Bring to boil. Reduce heat & simmer uncovered 15 minutes

MONDAY:  BBQ steak and pasta salad

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.

For dessert, I’ll be trying this recipe for Lemony Lemon Brownies (I’ll let you know how it goes!)

TUESDAY:  Chicken enchilada casserole – This is a recipe that my sister came up with. She uses canned chicken when she makes it. I came up with a little bit of a variation.  It is so easy and kid friendly, too!

2 chicken breasts (shredded) – or 1 can chicken
1 large can red enchilada sauce
corn tortillas
shredded cheese – I use reduced fat

Directions: (this is what I do) – I put my chicken and the enchilada sauce in the crockpot the night before and then shred it when I get up in the morning. If you are using canned chicken, you can just shred it as you are making the casserole. I spread some of the chicken/sauce mixture along the bottom of the casserole dish so it doesn’t stick. Break corn tortillas into four pieces and layer across the bottom of the casserole dish. Spread a layer of the chicken/sauce mixture and cheese. Add another layer of corn tortillas. Continue until you are out of the chicken/sauce mixture. Bake at 350 degrees for 25-30minutes until the cheese is bubbly.

WEDNESDAY:  Chili (slow cooker) – This is super easy to make!  It’s so easy that my husband is in charge of dinner tonight!

1 lb ground beef (brown in skillet and then place in crockpot)
1 can dark kidney beans (drained and rinsed)
1 can Ranch style beans
1 can diced tomatoes
1 can crushed tomatoes
1 packet chili spices

Mix all ingredients in crockpot and cook on high for 5 hours or low for 8 hours. Sprinkle cheese on top.

THURSDAY:  Chicken Lickin’ Good Pork Chops

FRIDAY:  It’s my birthday, so I’m hoping we’ll be eating out tonight and using one of the freebies that came in my inbox this week!

SATURDAY:  Bourbon chicken – Keli shared this recipe awhile back in a Menu Planning Monday post on her blog.  Our family loves it and it’s fairly easy to make!

1 1/2-2 lbs boneless, skinless chicken breasts (cut into bite size pieces)
1-2 T olive oil
1 garlic clove, crushed
1/4 tsp ginger
3/4 tsp crushed red pepper flakes
1/4 c. apple juice (in the comments section on Recipezaar, some people substituted pineapple juice or orange juice)
1/3 c. light brown sugar
2 T ketchup
1 T cider vinegar (in the comments section on Recipezaar, some people substituted balsamic vinger or did half and half)
1/2 c. water
1/3 c. soy sauce
Heat oil in a large skillet. Add chicken pieces and cook until lightly browned. Remove chicken. Add remaining ingredients, heating over medium heat until well dissolved. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes. Serve over hot rice.
NOTES: On Recipezaar, some people mixed cornstarch and water and added it at the end to thicken the sauce.
Sides:  steamed broccoli

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  1. Good morning! I’m visiting from the Menu Plan Monday link up. I’m really eager to try your meatball recipe–it’s sound super tasty and easy! What do you usually serve with them? Just curious. 🙂 Have a super week!!

  2. I’ve made the bourbon chicken before and we really like it. It’s a nice change for chicken! 😉
    The rest of your week looks yummy. We’ve got chili on our menu this week too!

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