Last week I started planning menus (finally!) because of an idea I found on orgjunkie.com.
Last week it worked really well. (See below for what last week was and what we actually did for supper).
So, here is this week's version:
Monday: Fajitas made with flank steak - I pre-slice the meat into 1/4 pieces almost all the way through before I marinate and grill it. Once it's cooked, I finish slicing it on a cutting board before we make the fajitas buffet style. (I just use McCormick's fajita spice packet but I mix it with a little water and use it as a marinade and then grill it outside. Make sure to get it down inside the cut meat grooves to marinate). I plan to make some fresh salsa from our garden. We have the meat, salsa, lettuce, sour cream and cheese on fresh tortillas. YUM!
Tuesday: Sweet n sour chicken - Had planned to make this last week (see last week for recipe). The ingerdients are easy to always keep on hand since they are pantry items.
Wednesday: Meatloaf, mashed potatoes, corn and rolls. One of my husband's favorite meals.
Thursday: Chicken Pot Pie - Got this recipe from a good friend and it is super easy and DH loves it too. 2 chicken breasts (cubed), seasoned add chopped onion to tasted and cooked til chicken is done and browned in oil. Drain. While chicken is cooking make 1 package of country style gravy to package directions. Thaw out 2 cups of frozen mixed veggies (corn, peas, carrots, green beans, lima beans). Mix together chicken, gravy and veggies and heat up. Pour over fresh baked biscuits.
Friday: Manwich on buns, homemade Velveeta mac n cheese, cucumber salad and green beans.
Saturday: Chicken Enchiladas. Cube a couple of chicken breasts and cook in oil til brown, drain on paper towels. Shred with forks and return to pan. Add taco seasoning to taste. (I use Tone's taco seasoning from Sams and follow package directions for 1lb of hamburger). Put meat on tortilla add some shredded cheddar cheese and 1 spoonful of Old ElPaso enchilada sauce. Roll up and place open side down in glass baking dish. Repeat til all chicken is used and dish is full. Pour over remaining sauce and top with more shredded cheese. Bake according to instructions on can of enchilada sauce. Serve with Vigo Mexican Rice. (In an orange package with the authentic Mexican food).
Sunday: Grilled house burgers with home cut french fries and breaded squash. DH's burger recipe of ground beef, sausage, green peppers and onions. Breading for squash is made with flour and Paul Prudhomme's Magic Salmon seasoning. Dip squash in egg then in flour mix and deep fry.
HOW WE DID LAST WEEK of 8/10/09:
Monday: Hamburger Rice - Cooked it, ate it.
Tuesday: Homemade Veggie Pizza - Cooked it, ate it.
Wednesday: Sweet n sour chicken - We had company over this night, so we made the Sirloin Steak dinner we had planned for Sunday night.
Thursday: Ham and Turkey Sub sandwiches with provolone cheese and chips. - It was a very busy evening and we were not home, so we ate out. (Whoops!)
Friday: We will be traveling this evening so we will stop to eat out. - We did this according to plan.
Saturday: Fish Fry - YES! My DH did catch fish for us to eat! Soooo yummy! (We even brought some home to freeze for later!
Sunday: Sirloin Steaks grilled outside, fried potatoes, Velveeta mac n cheese and corn. - We had this on Wednesday (see above) but we got home from the lake late enough that we just ended up having grilled cheese sandwiches and tomato soup.
Not too bad for our first week!
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