Monday, October 25, 2010

Menu Planning Monday





We did great following our menu until Friday hit. Then, not so much. We had to attend a funeral and my husband went out of town. So, I am still anxious to try the tortilla soup and mexican casserole. We will try to get them in this week. Of course, we are coming up on Halloween as well as the last week of volleyball for the girls. So, it will be busy, busy, busy. Luckily I cooked a ton of chicken that will make a couple of meals much easier. We will be participating in the trunk or treat at our church on Saturday, where we also have a chilli cook off. I will need to find a fun new recipe to try. Also, my daughter broke her foot on Friday and we will need to get into the orthopedist quickly. Luckily she has a great boot and some crutches. The fun never ends.
I have also been baking like crazy so I can send a fun Halloween package to my son in college.

Monday: chicken nachos
Tuesday: tortilla soup
Wednesday: lasagna (froze it a couple of weeks ago)
Thursday: leftovers
Friday: date night
Saturday: chicken or turkey chili (still looking for great recipe)
Sunday: mexican casserole

Don't forget to check or organizing junkie for hundreds of menu ideas.

5 comments:

Liz said...

Wonderful menu plan. Thank you for sharing. ~liz

M @ Betty Crapper said...

Life happens and is always full of unexpected events. I always allow myself flexibility in my meal plan because I have such trouble sticking to the plan as written. It works for me.

That tortilla soup sounds yummy. Hope you make it this week.

Melissa said...

Stopping by from MPM...

I do this red chicken chili recipe and love it:
Ingredients:
1 bag sliced white mushrooms
1 can (15.5 oz) light red kidney beans, rinse and drain
1 16 oz jar chipotle salsa
1 8 oz can tomato sauce
3 chicken breasts, boiled and shredded
1/2 cup sharp cheddar cheese, shredded
1/2 cup sour cream
6 oz American ale beer (I'm going to omit this)
1/4 cup milk
2 tablespoons minced garlic (not dried)
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon paprika
1 teaspoon salt
1 teaspoon pepper
2 tablespoons flour

Boil chicken breasts in water for 40 minutes, shred with fork.

Combine all ingredients except flour. Mix flour with just enough hot water to make a paste. Add to ingredients. Bring to a simmer and continue for 1 hour. Cool for 15 minutes. Top with extra cheese and sour cream.

Notes: Since I made mine in the crockpot, I didn't do the "paste" part. I just dumped everything in the crockpot (including the chicken breasts, which were frozen) and let it cook on low for the day. I shredded the chicken, mixed it all together, and let it cook on low for about 15 minutes before serving.

Rona's Home Page said...

I love making a diabetic approved chicken tortilla soup. I usually make it in the crockpot so it's warm for our busy family.

Ask Ms Recipe said...

Looking for some good meal ideas. Happy Menu planning. Have a great week.

Nina (Author)
www.askmsrecipe.com