Menu Plan Monday arrives again, and a cold one it is. Last week struggled to even reach freezing, and we had 2 days out of school. This week, we’re climbing out of that, but it still doesn’t look great. Oh well, what can you expect from January, I guess.
So, one night this week will be the famous “leftover buffet.” Leftovers here have evolved as the kids have gotten older. In past years, often an entree I made would last for two dinners. No more — now, frequently everything is eaten the first night. No second night, no leftovers, even. But, we do have enough leftovers now to have a leftovers dinner night. Does your family enjoy leftovers? I like not cooking, but I’ll admit it can be a pain to microwave each item individually, etc. Usually, I open up all the containers and set them on the stovetop, and then people choose what they want and microwave it.
Here is the plan for this week:
Monday: Chicken Stir Fry – I just cook chicken, a bag of alfalfa sprouts, a chopped carrot or two and snap peas in soy sauce, and serve with rice. Happily, there are still snap peas from the summer’s garden in the freezer. I love it when winter meals can still feature produce from the garden.
Tuesday: Cheeseburger Wraps — made these a while back and they were delicious.
Wednesday: the infamous Leftover Buffet
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.
You can also cut tortillas into strips and bake them for a few minutes to serve with this.
Friday: Skillet Chicken Pot Pie with Cheddar Crust — new recipe, and I’m not sure I’ll be making it in a skillet — but it looks good, doesn’t it?
Any leftovers on your menu this week? More menu plan Monday ideas at OrgJunkie‘s.