Menu Plan Monday


Menu planning: it has become part of my Sunday afternoon routine. I scan recipes I’ve recently (or not-so-recently) bookmarked, look through cookbooks, ask for requests, look at the week’s sales, check out the pantry, and decide on 5 days’ worth of dinners. What’s your routine?

Here’s the week’s menu plan Monday:

Monday: Duggars’ Taco Soup – made by the famous family of TLC’s “19 Kids and Counting.” I’ve made it before and it’s good. Last time, instead of buying ranch dressing mix, I made my own. Try it! It’s cheaper (in the long run).

Tuesday: Leftover Buffet – the fridge is getting full …

Wednesday: Fiesta Crockpot Chicken – this came in an email newsletter I get – I’ve never tried it.

  • 1 can (15 oz) corn, rinsed and drained
  • 1 cup of salsa
  • 4 skinless, boneless chicken breast halves
  • 1 packet of taco seasoning mix
  • 1 cup shredded Cheddar cheese
  • Sour cream (optional)

Directions: Spread a thin layer of salsa on the bottom of the slow cooker. Add the chicken breasts and sprinkle with taco seasoning. Pour in the corn and salsa. Cover and cook on low for 6 hours, or until the chicken is tender and cooked throughout. Sprinkle cheese on top and cook for an additional 5-10 minutes, or until cheese melts. Serve with sour cream, if desired.

Thursday: Poppyseed Chicken – taken from the freezer; already made (yay!)

Friday: Calico Beans – a yummy cold day recipe that is healthy as well. Lately, I’ve been buying dry beans much more than canned. They’re cheaper, and also healthier (less salt). The only downside is that I find it hard to cook them to just the right degree of done-ness — neither too soggy nor too firm. This is especially true when I’m trying to cook several types of beans at once. Any suggestions?

What are you cooking and eating this week?

2 thoughts on “Menu Plan Monday

  1. I’d like to try the Fiesta Crockpot Chicken, but it would take me a week or more to eat that and by then, I’d be sick of it. That’s the problem of cooking for one person.

  2. I never cook different types of beans together – they all cook at different rates! When I’m doing them in the pressure cooker, I try to err on the side of “underdone” – I can always cook them a little more, but I can’t cook them less. 😀

    I’ve noticed that how fresh the dried beans are really does make a huge difference – I bought some black beans from last fall’s crop, and they cooked on the stovetop in about 45 minutes – usually they take well over an hour!

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