Monday, March 23, 2009

Menu Planning Monday

I forgot to post my menu last week...but I did have it planned out! :) Here's the plan for this week (sometimes I switch it around or change things but at least I have a plan.)

Monday- Turkey and gravy in the crock pot (leftover frozen turkey breast with a can of turkey gravy, cream of mushroom soup and some poultry seasoning), mashed potatoes, garlic peas
Tuesday- BBQ pork (crock pot) sandwiches, baked homemade fries, salad
Wednesday-Crockpot lasagna, breadsticks
Thursday- Tacos with crock pot taco chicken, Mexican rice (see recipe below)
Friday-Lentil Stew (have had it on the menu for a couple of weeks but I keep changing it!), garlic muffins (I leave out the onion)
Saturday-Crock pot easy roast(soooo easy...a roast or stew meat, can of diced tomatoes and a package of dry onion soup mix cooked all day on low), baked potatoes, cheesy broccoli casserole
Sunday- Green chili chicken casserole (see below) and corn


Green chicken chili casserole - I can't remember where this came from!
1 can mild green enchilada sauce
1-2 cans chopped green chiles
1 cup chopped onion
1 cup fat-free sour cream
salt and pepper to taste
1 (10 1/2-ounce) can condensed 98% fat-free cream of chicken soup, undiluted
1 garlic clove, minced
4 cups shredded cooked chicken breast (I might use less)
6 (6-inch) flour tortillas
2 cups (8 ounces) finely shredded sharp cheddar cheese
Preheat oven to 350ยบ.
Combine everything except tortillas and cheese in a large saucepan, stirring with a whisk.
Bring to a boil, stirring constantly. (I might have sauteed the onions first...I can't remember but I think I will do it next time!)
Remove from heat.
Spread 1 cup soup mixture in a 13 x 9-inch baking dish coated with cooking spray.
Arrange 3 tortillas over the soup mixture and top with 1/2 cup cheese.Repeat layers, ending with the cheese.
Spread remaining soup mixture over cheese.
Bake at 350° for 30 minutes or until bubbly.

Mexican Rice
1 cup long grain white rice
Minced garlic (about 2 cloves)
Chopped onion & bell pepper (however much you like)
2 ½ cups water or chicken broth
½ can diced tomatoes
½ small can tomato sauce
½ tsp sugar
¼ tsp chili powder
1 tsp Cumin
Directions: Brown rice in a little olive oil. Add garlic, onion and bell pepper. Add water, tomatoes, tomato sauce and spices(I don't usually measure those and sometimes I add other things like dried cilantro or fajita seasoning). Bring to a boil, turn down to simmer, cover and cook for 20-30 minutes without stirring or lifting lid.

For more great menu ideas, visit!!!


  1. would you just come to my house weekly and make my dinners!???!???

  2. Yah, what Tricia said!!! Would you mind sharing your crockpot Lasagna recipe?

  3. Your menu looks so good. Hope you're able to eat now!

  4. I guess I should have looked before I asked for the recipe - this sounds super yummy!!! I am going to try these in a few weeks!! :)

  5. Oh Stacey....I love your weekly menus! I have gotten so bored and stuck with dinners...I need some fresh ideas and your meals sound wonderful!


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