Menu Plan Monday - August 18, 2008

Last week's plan went by without a hitch! I was so excited to make this week's plan that I did it this past Friday. I can't wait to make a menu for the next month. I have pre-ordered groceries from Angel Food Ministries. I pick-up them up on Saturday August 23. I will have entrees for 16 meals, a few vegetables, and fresh fruits. I am extremely excited as I've never ordered Angel food before but I've been told that everything is great quality at a great price.

For more menu plans head on over to Org Junkie.

Sunday -

Breakfast - Cereal

Lunch - Chicken Enchiladas & Refried Beans

Dinner - Tacos @ church fellowship dinner I had to bring 20 flour tortillas

Monday -

Breakfast - Eggs & Toast

Lunch - Brown Bag Lunch

Dinner - Shrimp & Broccoli Pasta with White Wine Sauce

Tuesday

Breakfast - Breakfast Casserole

Lunch - Brown Bag Lunch

Dinner - Vegetable Soup & Cornbread

Wednesday -

Breakfast - Waffles & Eggs

Lunch - Brown Bag Lunch

Dinner - Manwich & French Fries

Thursday -

Breakfast - Oatmeal or Grits with muffins

Lunch - Brown Bag Lunch

Dinner - Pizza Pasta Casserole

Friday -

Breakfast - Pancakes

Lunch - Brown Bag Lunch

Dinner - BBQ Chicken, Baked Beans, Potato Salad

Slow Cooking Thursday - August 14, 2008

I found this great recipe this week and I can't wait to try it! For more slow cooker recipes visit Sandra at Diary of a SAHM.

SLOW COOKER LASAGNA

4 pounds ground chuck

4 (28oz.) jar spaghetti sauce

32 lasagna noodles

3 (15oz.) cottage cheese

4 t. dried Italian seasoning

11/3 cups water

4 (4oz.) cans of mushrooms

6 cups shredded part-skim mozzarella cheese

Cook beef and Italian seasoning in a large skillet over medium-high heat, stirring until beef crumbles; drain. Combine spaghetti sauce, mushrooms, seasoned meat and water in bowl. Layer thinly in bottom of lightly greased 5-quart electric slow cooker: 4 uncooked lasagna noodles, sauce mixture, cottage cheese & mozzarella cheese. Repeat for each layer (approx 8 total layers). Cover & cook on high setting for 1 hour; reduce heat & cook on low setting for 5 hours. Can do ahead and store in fridge!! Yields 16 Servings (one FULL 5 quart Crock Pot!!!)

This is a rather large recipe for me. I think I am going to cut it down by 4 and see what happens. I'll let you know.

Menu Plan Monday-August 11, 2008

It's been months since I've participated in Menu Plan Monday, but I've realized without a plan I ending up spending way too much money, and our meals are no where near as enjoyable. I actually created my Menu Plan on Saturday before I went grocery shopping. It worked really well for me, and I was able to start my plan yesterday!

Head on over to the Org Junkie for more menu plans.

Sunday:

Breakfast - Cereal

Lunch - Baked Tilapia, Carrots, & Broccoli Cheese Rice

Dinner - Bacon Lettuce Tomato Sandwiches

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Monday:

Breakfast - Eggs, Toast & Grits

Lunch - I pack lunches for the family, sandwiches, chips, etc.

Dinner - Tuna Patties, Mac & Cheese & Pinto Beans

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Tuesday:

Breakfast - Waffles

Lunch - Sandwiches, Chips, or Fruit

Dinner - Red Beans & Rice with Sausage

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Wednesday:

Breakfast - Omelets

Lunch - Sandwiches, Chips, or Fruit

Dinner - Hot Dogs, Chili, Slaw

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Thursday:

Breakfast - Eggs & Toast

Lunch - Sandwiches, Chips, or Fruit

Dinner - Spinach Lasagna & Garlic Bread

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Friday:

Breakfast - Pancakes

Lunch - Sandwiches, Chips, or Fruit

Dinner - Hamburgers, Pasta Salad

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Lunch & Breakfast doesn't really change much. All of us, except for my daughter, eat sandwiches for lunch. Her lunch usually consists of cucumbers, carrots, grape tomatoes, and cheez-itz. Sometimes breakfast is just a granola bar. I try to have things that you can grab as your running out the door and things that can be cooked if you have time.

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