Menu Plan Monday 10-19-2015

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.

Homestead Marching Band Indiana

there she is — the flute with glasses 🙂

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:

Monday: Crockpot Pizza Pasta (thanks, Kristin! You may want to check out her blog anyway. She is an author. A good one, too.)

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.


5 thoughts on “Menu Plan Monday 10-19-2015

  1. For the first time in my life today between 3 and 6 p.m. I am to get a $100+ order from Schwan. My freezer is about running over right now. What in the world I will do with all that frozen food remains to be seen. Wish me lots of luck with maybe some neighbors with partly empty freezers thrown in, on the side!

  2. I enjoyed the picture of your daughter in her band performance. The uniforms look great. My younger daughter also played the flute in marching band and, in concert band, she played piccolo and flute. I also was more of a band fan than a football fan.

  3. Nice to see the band–your band and Castle have almost the same uniforms. Have to look to see who has posted before I comment! Flute or sax! Menus sounds really nice this week–anxious to see your review of the new stuff. I finally posted mine last night. I’m having a night off–get to go out with the ladies group at Church for once since they’re meeting closer to my office. Yeah! Enjoy your week.

  4. I love seeing and listening to marching bands! It’s so special you have a daughter who a part of one. Here is a recipe I used last week – total comfort food. It was given to me by a friend who used work in the cafeteria in a grade school. Great because it’s simple and delicious.

    Easy Baked Macaroni and Cheese

    2 cups water
    2 cups elbow macaroni
    2 cups shredded cheddar cheese
    2 cups cottage cheese (could also use ricotta)

    Bake in 350 degree oven 1 1/2 hours. When warming up leftovers, add more milk and cheese.

  5. That recipe for easy mac and cheese looks delicious. I think I’d also enjoy the Greek salad without the feta. But it would be sooo much, and I don’t think there’s any way it could be frozen, etc.

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