Menu Plan Monday has arrived — at this busy, busy week during a busy month of the year. Since I keep taking on more and more piano students, and since they usually take lessons right around dinner time, I am being moved into easier and quicker meals, and also when I have an “easier” day I often try to make double batches of things to freeze.
Here’s this week’s plan:
Monday: Daughter #2’s birthday: her choice is Poppyseed Chicken (and thankfully there is one in the freezer!).
Incidentally, I made these to bring to school for her birthday treat. I also made them 2 weeks ago for another daughter’s birthday, and they were a hit. Very cute, and not too much of a pain to make.
Tuesday: Daughter #1’s birthday (actually it was Sunday); her choice is Cheeseburger Buns.
Wednesday: Baked tilapia (I just put some breadcrumbs and other spices on it and bake till done) along with rice, a vegetable of some type and bread from the bread machine.
Thursday: Hamburger Helper. Yeah, I know. However, my husband is traveling that night, and I have to give 4 piano lessons, get a child to dance practice, and sit on the board for our annual association meeting. I’m already stressing over the day, so I don’t need dinnertime stress as well!
Friday: Savory Bean and Spinach Soup
A few weeks ago, I was eating lunch with commenter Leona and some other women I used to teach with. We commented about the soup of the day being good, and one lady jokingly asked for the recipe. We were surprised when the waitress actually gave it to us!
2 qt. chicken broth
1 #10 can diced tomatoes
1 #10 can northern beans
1/2 box long grain wild rice
1 large onion, diced
1/2 bag of fresh spinach
I may have to adjust amounts, but that’s the idea. Hopefully mine will be good as well!