Monday – 7up pork chops, macaroni and cheese, mixed veggies, depression era bread, homemade apple butter
Tuesday – orange chicken, rice, fortune cookies
Wednesday – Skyline chili over spaghetti, cornbread
Thursday – chicken stew with parsley dumplings
Friday – sandwich buffet, raw veggies, potato chips
Saturday – leftovers or on your own
For more great menus, visit Menu Planning Monday.
Monday – ham cooked in crockpot, creamed potatoes, corn, Easy Rolls with homemade apple butter, and salad
Tuesday – pinto beans with ham, cornbread, salad
Wednesday – grilled chicken, buttered noodles, veggies, Young’s Pumpkin bread
Thursday – chicken fajitas, Spanish rice, salad
Friday – sausage biscuits over buttermilk biscuits for adults, eggs, mini pancakes for kids
Saturday– leftovers or on your own
Menu Plan Monday
Sometimes you have good meals. There are times you have so-so meals. And then there are the times when you hit it out of the ballpark. Tonight was one of those nights. My hubby could not stop talking about our dinner tonight and how good it was.
As I was planning our January meals, I found this recipe on Real food 4 Real People website. I decided that this would be a good meal. Boy was I right about that.
Stars of the recipe:
- 6 oz. of spaghetti
- 2 Tbsp. butter
- 1/2 c. grated Parmesan cheese
- 2 eggs, well beaten
- 1 c. cottage cheese (I used small curd.)
- 3/4th’s pound of hamburger
- 1 jar of your favorite spaghetti sauce
- 1/4 to 1/2 c. shredded mozarella
- Brown hamburger meat. Drain and then add spaghetti sauce. Set aside.
- Cook spaghetti according to directions on the box. Drain and add butter. Allow the butter to melt.
- Add the eggs and Parmesan cheese. Mix well.
- Place the spaghetti, egg, and Parmesan cheese mixture in the bottom of a buttered pie pan. Press it down to form a “crust.”
- Spread cottage cheese over the spaghetti crust.
- Spread the hamburger and spaghetti sauce over the cottage cheese layer.
- Place in a preheated 350 degree oven and bake for 30 minutes.
- Pull from the oven and sprinkle mozarella cheese over the top.
- Put back in the oven for 5 minutes.
I also put Italian seasoning in the sauce, over the cottage cheese layer, and then the sauce layer for extra flavor.
Last week we did not get to the crockpot beef hash. It was a weird week with me going back to work after winter break. On Wednesday, I was feeling run down so I opted to go to a place called Dreamie Weenie and get a hot dog dinner instead of cooking anything when I got home. Then on Thursday, I started to put the ingredients for the hash in the crockpot when I noticed the beef was greenish. So in the trash it went. We had tacos and Spanish rice Thursday night. On Friday, my aunt arrived from out of town so I went out to dinner with her, my mom, and sister. My hubby fed the kids grilled cheese and canned chicken noodle soup.
This week’s menu plans:
Monday – homemade pizza, salad, bread sticks
Tuesday – spaghetti pie, mozarella sticks, salad
Wednesday – PW’s ranch style chicken and fluffy new potatoes, veggies, Buttermilk biscuits or Easy Rolls
Thursday – grilled cheese and tomato soup – I have a dentist appointment after school so I won’t be able to cook dinner. My hubby is in charge so he decided this is what he wanted.
Friday – Waffle House waffles and hash browns smothered, covered, and chunked
Saturday – Leftovers
For more great menu plans, visit I’m an Organizing Junkie.
I made these for our family’s New Year’s Dinner. Everyone loved them because they are tasty. Tonight I was asked to bring the bread for our Sunday dinner. I was torn between making Easy Rolls, bread machine rolls (haven’t posted this yet), or the buttermilk biscuits. I let the Wee One and Imaginative One be the deciding factor. They told me they wanted the biscuits. So that’s what we are having.
adapted fromSouthern Plate
Stars of the recipe:
- 1/2 cup cold butter or margarine (1 stick)
- 2 1/4 c self rising flour
- 1 1/4 c buttermilk (or whole milk with a tablespoon of lemon juice added)
- flour for dusting
- melted butter for brushing baked biscuits
- Cut butter with a into 1/4-inch-thick slices.Put butter slices on top of flour in a large bowl. Cut butter into flour with a long tine fork until crumbly.
- Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened.
- Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Sprinkle top of dough with additional flour.
- Fold dough over into itself, like you are folding a piece of paper into a letter, in three sections. Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches).
- Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased cookie sheet. Try to make sure they touch because this will help them rise higher.
- Bake at 450° for 13 to 15 minutes or until lightly browned. Remove from oven; brush with 2 Tbsp. melted butter.
We had tacos for supper. For a side dish, I made Spanish rice. The recipe I used was an easy recipe to follow. It was also delicious. Which is a great combo!
My hubby was a little skeptical when he saw the rice. He typically loves rice but is not a big fan of the spices used in Mexican cooking. I let him know that I used a little less then what the recipe called for. Once he tried it, he told me that it was good. The Wee One also told me that he thought it was good.
adapted from www.menus4mom.com
Stars of the recipe:
- 3 Tbsp. EVOO (extra virgin olive oil)
- 1 c. onion chopped
- 1 tsp. garlic, minced
- 1 c. green pepper, chopped and seeded
- 1 c. long grain rice (or brown rice)
- 2 c. chicken broth (if using brown rice add extra water)
- 2 tsp. tomato paste
- 1/2 tsp. cumin (I used less.)
- Saute onion, garlic, and green pepper in oil until transparent.
- Add rice and brown until lightly browned.
- Mix the rest of ingredients and add to pan.
- Cook and cover 20-25 miutes (longer closer to 45 minutes for brown rice).
I did steps 1 and 2 in the a skillet. Then I put the onion, garlic, green pepper, rice and the rest of the ingredients in my rice cooker. I let my rice cooker finish the cooking.
Possible toppings: Sour cream and cheddar cheese – Delicious combination
When it’s a work day, I often want easy meals because soon after I get home from work I need to have dinner on the table before hubby goes to work. This recipe is super easy because it cooks while I’m at work. The smells that meet me at the door are divine and make my stomach rumble in anticipation of the meal.
Stars of the recipe:
- bottle of your favorite bbq sauce
- ribs (boneless or bone in)
- optional: diced up onions
- Put ribs (and onions if using them) in the bottom of the crock pot.
- Dump the bottle of bbq into the crock pot.
- Place water in empty bottle and swish around to get the last of the bbq sauce.
- Pour the watered down bbq sauce over the ribs.
- Cook on low for 7 to 8 hours or high for 4 to 5 hours.