Monday, August 23, 2010

Menu Plan Monday - August 23

I hope you're all having a wonderful Monday. Mine has already been half-spent seeing my two oldest sons off to college classes (one in the police academy and the other studying biology). Why must they push it to the last minute so that they have no time to spare? Ugh. The rest of the day will be busy cleaning house, canning tomato sauce, and COOKING! My menu plan for the week is below - and don't forget to visit Organizing Junkie for many more. Some of the recipes are below my menu plan and marked with a *.


*Chicken Quesadillas
Spanish Rice
Chips & Salsa
Tapioca Pudding

Potato Soup


*Crock-pot Mac & Cheese
*Green Bean Medley
Cherry Pie


Mashed Potatoes
Mixed Veggies


Pizza & Pop


Hot Dogs & Hamburgers on the Grill
Chips & Dip
Baked Beans
Blackberry Cobbler


On Your Own

*Chicken Quesadillas*

3-4 chicken breasts
1 small bottle Italian dressing (I make my own)
1 green pepper, cut up (I omit)
1 onion, cut up
8-10 soft tortillas
Sour cream
1 jar salsa
1 package shredded cheese of choice for topping

Cook chicken. Add 1/2 to 3/4 bottle Italian dressing. Let simmer along with green pepper and onions for 5 minutes. Take out chicken when done and cut into bite-sized pieces. Then put chicken pieces back in saucepan to simmer 3 to 5 minutes more. Place tortilla on baking sheet. Spread with sour cream; then put salsa on top of this. Next, add chicken mixture and sprinkle cheese over all. Place another tortilla on top of this. Continue until you've used all the tortillas. Put in oven at 350 degrees F for 5 to 8 minutes or until golden brown. Cut into triangles before serving.

*Crock-pot Mac & Cheese*

2 cups elbow macaroni, uncooked
1/4 cup melted margarine or butter
12 oz. (3 cups) shredded American cheese or Velveeta
1 1/2 cup milk
12 oz. can evaporated milk

In a large saucepan, cook macaroni according to directions. Drain. Put macaroni in crock-pot and add the melted margarine, milk, cheese and evaporated milk. Stir and cover. Cook on low for 3 hours; stir occasionally.

*Green Bean Medley*

1 Tbsp.butter
1 small can sliced mushrooms, drained
1/2 tsp. crushed oregano
1 quart frozen cut green beans
1 can stewed tomatoes
1/4 tsp. salt

Preheat skillet or 2 quart saucepan over medium-low heat for 2 minutes. Melt butter. Saute mushrooms with oregano for 2 minutes. Add green beans, tomatoes, and salt. Cover and increase heat to medium. After a couple of minutes, reduce heat to low and cook for 10 minutes. Makes 4-5 servings.

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