Happy Menu Plan Monday to all of you! Did you have a nice weekend? Here, I went to my sister’s where we met my mom for a belated birthday lunch and then a free library class on making pysanky eggs. Those are the Ukrainian eggs you may have seen. The woman teaching the class was very experienced yet encouraging too. Not surprisingly, she was a retired teacher. At the top you can see my egg. It’s not perfect, but it’s good enough. You take a chicken egg, then use a tool filled with hot wax (you have to keep putting it into a candle flame as the wax re-hardens) to create a design on the egg. Then, dip the egg into dye. After that, hold the egg up to the flame again to melt the wax, and wipe it away to reveal the white egg beneath (which has not dyed). Pretty interesting.
I played at my organ church Sunday, and lo and behold Martin Luther showed up to do a little speaking! In case you don’t know, the 500th anniversary of the Reformation is coming up later this month. And please excuse the quality of the photo. I’m new to taking photos with my phone, and I don’t know whether it’s the phone or the operator (or maybe both) that’s at issue.
This week is busy as well. Daughter #3 got home at 3:30 a.m. Sunday from her Saturday band competition. This week’s competition takes up Friday (which is a day off school for all students, but band kids will head to Indianapolis) and Saturday as well.
Here’s the menu plan:
Monday: tacos. Actually, I want to cut up and cook 5 pounds of chicken in the crockpot. I will probably add a jar of salsa to it as well. We can use that for the tacos, and I will freeze the rest. I find it handy to have chicken breasts ready to go in the freezer, with some already cooked and some not, so that I’m ready for various recipes.
Tuesday: homemade pizza where I make dough for the crust and then make an individual pizza for each family member. I still have basil growing well outside, so I will make some basil pesto for mine.
Wednesday: Daughter #3 requests her favorite, Tortilla Soup
16 oz. can 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.
Thursday: Cheesy Tater Tot Casserole (crockpot) — yum
Friday: Daughter #2 cooks. Yay!
You can find more menu plan Monday ideas and recipes at OrgJunkie‘s. I hope all of you have a wonderful fall week ahead.