Menu Plan Monday arrives again. My cooking and menu plans always seem to revolve around the seasons and the weather. How has the weather been where you live? Here, I would be hard-pressed to think of a more pleasant six months than those that have just passed. Let’s hope it’s a sign of things to come! In the garden, there are still tomatoes (I just commented to my daughter that apparently this year we had avoided the tomato hornworms, and speak of the devil: I then went on to spot three on plants! Including one with those creepy yet interesting parasitic wasp eggs!). I quickly dispatched them to a bucket of water. I’m pleased to report that this year I saw no Japanese Beetles and no Squash Bugs, which is awesome.
So, enough about the garden and weather. Here’s the week’s eats:
Monday: Mexican Pizza – saw this on Facebook and it looked yummy.
1 jar marinara sauce
4 chicken breast halves
2/3 c. shredded mozzarella
1/4 c. bread crumbs
2 T. olive oil
Pour marinara sauce in bottom of ungreased 12 x 8 dish.
Place chicken over sauce.
In small bowl, mix cheeses, bread crumbs and oil. Sprinkle evenly over chicken.
Bake at 350 30-35 min.
Serve over noodles.
Wednesday: Calico Beans — my husband is always requesting a “bean night.”
Thursday: Tortilla Soup — family favorite
16 oz. refried beans
14.5 oz. chicken broth
5 oz. chunk chicken (I usually just cook 1 chicken breast)
15.5 oz. black beans, rinsed
3/4 cup salsa
Combine all ingredients. Bring to a boil, then reduce heat and simmer 10 min.
Crumble a few tortilla chips in the bottom of each bowl.
Ladle soup over chips and sprinkle with cheddar cheese.
I usually double this, with 3 teens/tweens in the family.
Friday: This is the band’s senior night, when the junior parents (included moi) are in charge of feeding hundreds after the game. I’m thinking dinner for the three of us still here tonight will be leftovers.
I may have to make peanut butter snack cake some night too — really delicious
More at OrgJunkie’s.