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I didn't get a chance to post this yesterday, so here is my menu planning Monday on a Tuesday
Monday - Chicken Ranch Wraps
Chicken, Bacon, Cheese and whatever veggies you love. Wrap them up in a warm tortilla and top it with your favorite dressing. You can use baked chicken or fried chicken strips. These are family favorites! (I put a whole chicken in the crockpot Sunday afternoon with just some water, salt and pepper and let it cook on low for about 18 hours. It is so tender this way and much cheaper than buying the boneless, skinless pieces.)
Tuesday - Buffalo chicken sandwiches, pasta salad and veggies
Wednesday - Roast, potatoes and carrots in the crockpot, rolls
Thursday - Chicken casserole (with leftover chicken from Monday's wraps), veggies and rolls
Friday - Homemade pizza with breadsticks
Saturday - Beef enchiladas and spanish rice
Sunday - Spaghetti, salad and breadsticks
Recipes for some of these can be found here. Since they are all family favorites, we eat them a lot!
I am issuing a stockpile challenge to all of my readers.
Every other Friday is my grocery shopping day, so for this week, I am putting a major challenge to myself. I bought only what is essential for the next two weeks and will try to make all of my meals from my stockpile. I bought only deli chicken (for daughter's lunchbox), veggies and salad fixings. I will go to Walgreens or CVS and use gift card or ECBs to get milk when we need it.
So, the following is my menu for the next two weeksI am going to try to live almost completely off of my stockpile (and since I hadn't been planning this until tonight, this should be interesting). You will notice there is a lot of Mexican, but that is definitely our family's favorite, so they don't mind having it several times!
Anyway, on to the contest...
What creative ways can you think to plan menus around your stockpile? Leave me a meal suggestion and you will be entered for this week's contest. Good luck and good eating!
Weekday breakfasts - Cereal or Poptarts (My daughter and husband don't eat big breakfasts, and I don't usually eat it at all)
Weekday lunches - Since my daughter eats her lunch at school (usually sandwich, fruit and granola bar) and my husband eats lunch at work, I usually just grab whatever is around. Usually a deli chicken sandwich with fruit or salad.
Monday dinner - Roast, carrots and potatoes
Tuesday dinner - Taco soup from the freezer with torilla chips or Fritoes
Wednesday dinner - Chicken with Romano's Macaroni Grill mix, veggies and salad
Thursday dinner - Homemade pizza and salad with breadsticks
Friday dinner - Beef broccoli, fried rice and egg rolls
Saturday lunch - Sandwiches and chips
Saturday dinner - Beef enchiladas and Mexican rice
Sunday lunch - Grilled cheese and fruit
Sunday dinner - Beef stirfry and white rice
Monday dinner - Roasted chicken, veggies and rolls
Tuesday dinner - Crockpot Salsa Chicken (love this recipe, except I make it with boneless chicken and serve it over tortillas with cheese on top) and rice and torilla chips
Wednesday dinner - Chicken salad (from roasted chicken leftovers) and fruit
Thursday dinner - Tacos and rice or beans
Friday dinner - Upside down pizza and salad
This is my first time participating in Menu Planning Monday, but I am hoping it will make my grocery use more efficient. I used to plan out the weeks, but it seemed like something always came up and the meals didn't get made. I am going to try harder this time!
Monday - Crockpot Chicken Fettucine Alfredo, Garlic Bread
Tuesday - Beef Enchiladas, Mexican Rice, Tortilla chips
I like to make up a large skillet of "Mexican Beef" and keep it in the freezer for nights like this one. I just cook ground beef, onions, chili peppers, cumen, chili power and cayenne until it is cooked through. Then I freeze it in two pound batches. For the enchiladas, I heat the beef with corn and black beans and then put it into tortillas with shredded cheese. I put them into a casserole dish and cover them with enchilada sauce and more cheese. I cook them for about 20 minutes or until the cheese is good and bubbly.
Wednesday - Pizza, breadsticks, salad
We love to make homemade pizza, so it will just depend on the ingredients available in the refrigerator as to what ends up on the crust!
Thursday - Beef Stirfry, Rice, Eggrolls
My stirfry is a little different because my husband likes to have a beef broth to put on top of his rice, so make sure you read this one through before you decide if it is for you! We love it though.
To make my stirfry, I heat veggie oil in the bottom of my wok and cook chopped garlic in it until the taste is infused through the oil. Afterward, I add thin slices of beef or deer tenderloin until they are cooked almost through as well.
I remove the beef and then add a little more oil and garlic before I start cooking my chopped veggies. These depend on what I have from the farmer's market on Weds. I usually use broccoli, snow peas, onions, peppers, mushrooms and whatever else hits me.
After these have cooked enough to lose their toughness, I add back the meat and add one can of beef broth. Then I put the top on and let it simmer until the veggies are the consistency we like. I serve it over white or fried rice.
Friday - Chicken Casserole, Rice and Rolls
This chicken casserole is a favorite from when I was little. Bake about 1.5 pounds of chicken, and while it is cooking, add two cans of tiny baby peas to the bottom of a casserole dish. Mix together one cup of Miracle Whip or mayo (I prefer MW) and one can of cream of mushroom soup. Add two tablespoons of curry (or more depending on your taste) and one cup of shredded cheddar cheese. After the chicken is cooked, shred it and add it to the mixture. Pour this over the peas and then cover the top with more cheddar! (Love it!) Bake it for 45 minutes at 350 degrees. This is awesome served over white rice!
Saturday - Empty the fridge day
Sunday - Eat out at Mexican restaurant with whole family
Dessert for any of these meals includes fruit or homemade fruit juice popsicles.
