Sunday, April 4, 2010

Menu Plan Sunday

So, we're in week two and I must say, we succeeded during week one!!! I stayed on schedule with my meals, with one exception...Tuesday we did grilled cheese and tomato soup and just pushed the rest of the week back by one day. Instead of doing leftovers Friday we did pizza, and it worked out really well!

My first weeks grocery bill was high becuase I was replacing some staple items that will last us the rest month, and also included some food for Caleb, but the bill should go down starting this week. During week one, we spent $129.68.

Not sure if you noticed, but I changed it to Menu Plan Sunday since that's the day I'll be shopping and I consider it to be the first day of the week. Here is our meal plan for this week, starting Easter Sunday!

Sunday: Small Ham Dinner with Green Bean Casserole, Stuffing, Mashed Potatoes, Salad and Rolls

Sorry, no special recipe for this, I just follow the cooking instructions on the Ham!

Monday: Chicken Pot Pie

Chicken Pot Pie Recipe
Serves: 4-6
Prep Time: 15-20 minutes

4 boneless, skinless chicken breasts cooked and cubed (or you can use one large canned chicken)
1 can cream of chicken soup
1 bag mixed frozen veggies (or chopped fresh veggies)
1 cup chicken broth
1 tube buttermilk biscuits (I use Grands)

Preheat oven to 425 degrees.

In a large stock pot add soup, veggies and chicken broth. Bring to a boil. Add cubed chicken and stir for an additional 5 minutes. Pour mix into casserole dish and set aside.

Cut biscuits into quarters and top filled casserole dish with biscuits. Bake for 15-20 minutes or until biscuits are done throughout and golden brown.

Tuesday: Pot Roast & Veggies (sharing with friends)

Pot Roast & Veggies Recipe
Serves: 4-8 (depending on size of pot roast)
Prep Time: 5 minutes
Cook Time: 4 hours

1 large chuck roast
any veggies of choice (fresh, frozen or canned - I used canned new potatoes and fresh carrots & green beans)

For Pot Roast:

Pre heat oven to 325 degrees

add salt & pepper to taste
sear all sides of roast in a pan (until JUST brown, don't over do it)
wrap in foil, place in baking dish and add water up to half of roast
Cover and cook for four - 4 1/2 hours. Be sure to check water levels at two hours, three hours and then finally at four hours. Make sure the water is always at least half way up the roast.

Veggies: Cook as directed on package.

Wednesday: Stouffer's Lasagna (cook as directed on package)

Thursday: Parm Chicken (meal coming from friend)

Friday: Leftovers (we will have a TON from this week!!)

Saturday: Sandwiches (we're going to be out Saturday night and taking our dinner with us)

Be Blessed and Encouraged!

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