Welcome to Menu Plan Monday! Such a nice week here; I hope yours was as well. The weekend brought state marching band finals, and my oldest daughter’s band finished 3rd in Class A. Their show, Dance of the Wind Spirits, is lovely if I do say so myself. If you’ve got 10 minutes to spare, you can enjoy it (at least as it appeared a few weeks ago; they added more spark since then):
This week is another busy one, with meetings, a final band competition, National Honor Society induction, and this coming weekend State Spell Bowl competition for my youngest daughter — not to mention the 17 weekly piano students. It’s great to be busy with fun things. Here’s the menu plan:
Monday: Chipotle Turkey Chili — saw this in a magazine this week and thought it looked good. Soup weather has arrived.
Tuesday: Cheeseburger Pie — one of the kids’ favorites.
Wednesday: Busy night; I’m afraid it’s frozen pizzas. The good news? They were on sale 🙂
Thursday: Gone most of the day; maybe those at home can do pasta/spaghetti sauce?
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.
Since I’m letting things slide a little this week, I may even pull out all the stops (to use a little organ lingo) and cut up corn tortillas into strips and bake them to serve with it.
More menu planning ideas at OrgJunkie‘s. Have a good week, everyone!