Welcome to another fall edition of Menu Plan Monday! I hope you all had a nice week. Our weekend was busy. Relatives came on Friday to watch daughter #3 perform with her marching band. It was really COLD sitting in those stands, even though we left after halftime. It’s probably just because my main interest is in the band, but those 12-minute quarters pass so slowly. Sometimes it seems like they stop the clock every 10 seconds … I find myself wishing the band could perform as long as the football team does, and vice versa.
Oh well. I guess there are some sports fans in the stands as well.
So, I really appreciate the recipes that you shared last week in the comments! I am trying some this week, and will be trying more in the future. Please leave links or recipes in the comments for recipes you have tried and enjoyed. Then we can all try them.
Here is this week:
Tuesday: Tacos — nothing exciting; I have a taco kit I bought 50% off recently. Those are nice for quick, easy meals …
Wednesday: Bertolli Frozen Meals were on sale at Meijer last week AND I had coupons. So … I think I will take a “night off” with these.
Thursday: Chicken Casserole (thanks Margaret — and by the way, she is a wonderful author as well. I have so many talented writing friends!)
6 slices bread
1/2 stick melted butter
2 eggs, beaten
1 can cream of mushroom soup
2 cans chicken noodle soup (Progresso is less salty than Campbell’s)
1 1/2 cups cooked chicken, cut up
1/4 stick melted butter
1/2 cup crushed cornflakes (or cracker crumbs or crushed Rice Chex)
(Can also add peas, broccoli or water chestnuts)
Cut bread into squares and stir in 1/2 stick melted butter. Stir in eggs, soups, and chicken and spread in greased 9×13 pan. Top with 1/4 stick melted butter and 1/2 cup crushed cornflakes or cracker crumbs. Bake 350 degrees for one hour, uncovered.
Friday: Make-your-own pizza, where I make the dough and everyone creates their own personal pizza. My favorite lately — basil pesto sauce on the pizza. Sometimes that’s it, other times I add onions, olives, chicken, etc. I just pulled up my basil plant in the garden (but not before putting a piece in water to hopefully root and grow indoors this winter). Basil is probably my most-used herb.
**I am going to a carry-in lunch today, and was asked to bring a salad. Salad is pretty much NOT what I would normally sign up for, but I looked around and this Ultimate Greek Chopped Salad looked good. I am going to make that (I always try to make something I won’t mind as leftovers if it ends up coming home with me).
What are you cooking this week? Share a good recipe (or what you’ve been up to) in the comment!
More menu plan Monday ideas at OrgJunkie‘s.