Menu Plan Monday 3/31

I've skipped the last couple of weeks of doing Menu Plan Monday, but it's going to be a busy week, and I'll need a plan!

Everything is a tried and true favorite this week! :)

SUNDAY: beef fajitas, my favorite bean dip & nacho chips, corn


MONDAY: hamburgers, ranch potato wedges


TUESDAY: *DD's 5th birthday, menu of her choice!* Chicken nuggets (kids), Chicken Fingers (adults), our favorite macaroni & cheese with tomatoes, raw veggies & dip, chocolate cake & ice cream. (See entry after this one for details on how I make chicken fingers.)


WEDNESDAY: crockpot meatball subs, steak fries


THURSDAY: crockpot chicken in gravy, mashed potatoes, steamed broccoli


FRIDAY: roast in crockpot with veggies


SATURDAY: ??-- I always leave Saturdays open.

Broccoli Nemo Soup :)

Yup, you read that right, Nemo.

Don't worry, I'm just using Nemo-shaped pasta... no adorable orange fish were harmed in the invention of this recipe. :)

Do you ever just start throwing things together in a pot and call it lunch? I do it all the time, LOL! Today was one of those days... I knew I wanted broccoli soup, but I didn't have the ingredients on hand to do my usual recipes. So, I started playing around, and came up with a recipe of my own. I'm posting it here because both kids loved it, and I might want to recreate it again one day.

Amy's Broccoli- Nemo Soup: In a large stockpot, add about 3 cups of water and one box of frozen broccoli. Turn heat to high and simmer until broccoli is broken up a bit and partially cooked. Add in two teaspoons chicken bouillon paste and half a box of Nemo-shaped pasta. Stir it all together and add a little more water if needed. Let simmer for a few minutes, then add in about 3/4 cup cream soup base and, on a whim, about 1/3 cup instant potato flakes. Stir it, decide it needs more of a cream base, then add in about a cup of milk. Keep simmering. Add in about two tablespoons dried minced onion and stir well. Taste to see if pasta is done yet. If so, add in about four slices of diced Velveeta. Stir until cheese is melted and then serve. (And in my case, place the kids' bowls in the freezer for a minute because they're both underfoot & starving, and the soup is too hot to serve.) Garnish with choice of shredded cheddar cheese (me), croutons (me) and/or CheezIt crackers (kids).

Obviously, all measurements could be adjusted to taste, and I'm pretty sure that any cartoon-shaped pasta of your choice could be used. ;)

Meatball Subs: crockpot & freezer recipe

This is a great recipe to pop in the crockpot and enjoy later in the day. You can also make the meatballs ahead of time and freeze them, so I thought I'd share it as a part of both Freezer Food Friday AND Slow Cooking Thursday. FFF is new to me, and I haven't done SCT in quite a while... my silly job keeps interfering with this fun stuff! ;)


Meatball Subs

For the meatballs:

• 1 lb lean ground beef



• 1/2 cup dry bread crumbs (I also add a small amount of oatmeal.)



• 1 small onion, diced



• 1 dash Worsterchire sauce



• 1 dash onion powder



• 1 dash salt



• 1 egg



• 1 TBSP grated Parmesean cheese

1 large (approx. 32 oz.) jar of your favorite spaghetti sauce

6-8 sub or hoagie buns

1. Combine all meatball ingredients in a large bowl and mix thoroughly.



2. Shape into walnut-sized balls and place on a cookie sheet.



3. Cook meatballs: either bake at 400 for 20 minutes or so, or, microwave until done-- it takes about 8 minutes in my microwave.



4. (May freeze at this point by placing meatballs on a foil-lined cookie sheet and freezing. After frozen, remove from cookie sheet and place into zip-top bag.)



5. Place meatballs in crockpot and cover with sauce. Cook on low for 4-6 hours.



6. To make subs: place meatballs and sauce on buns, top as desired, and enjoy!



7. Optional: I like to toast the buns with a little butter and garlic salt, and then top the meatballs with sliced mozzarella cheese and broil until melted.

P.S. I'm not sure what the problem is, but the font sizes in this entry keep changing from microscopic to huge on me. I can't find anything in the HTML to explain this. I hope you can read it!

Crockpot Corn Chowder

Here's what we're having for supper tonight-- my version of the recipe "Easy Potato and Corn Chowder". Even my DH, who isn't big on soups, likes this one. We'll have grilled cheese or turkey sandwiches along with it for an easy meal.

Crockpot Corn Chowder

1 can corn

1 can creamed corn

6 pieces bacon, cooked & crumbled (I use "real bacon pieces" from a bag.)

1 16oz. bag cubed hash brown potatoes

1 onion, diced

1 cup milk

For garnish: chopped green onions, shredded cheddar cheese

Combine all ingredients in crockpot and cook on low all day- 6-8 hours. Garnish as desired, serve, and enjoy!

My Famous (Infamous?) Chicken Enchiladas

Amy's Famous Chicken Enchiladas

4 chicken breasts, cubed

small amount olive oil (to cook chicken)

1 cup sour cream (I use light)

2 cans cream of chicken soup (cr mushroom also works, we like the chicken better)

1 4oz can diced green chilies

1 frozen bag chopped three color peppers & onions (obviously could use fresh peppers & onions, but I never have enough fresh on hand)

1 teaspoon each: chili powder, Spicy Mrs Dash, garlic, Hot Shot (red/black pepper mix)

8- 8" flour tortillas

1 (16 ounce) bag shredded cheddar cheese

Mix together in bowl sour cream and cream of chicken soup & set aside. Cook Chicken breast pieces in olive oil. When cooked, add chili peppers, peppers, onions, and spices, and simmer until cooked through. Remove chicken mixture from heat and add about 2 tablespoons of sour cream/soup mixture to chicken. In each tortilla place a heaping spoonful of the chicken mixture and about a tablespoon of cheese. Wrap tortillas up, and place them in a 9x13" dish. (Do not layer tortillas.) After filling each tortilla cover them with the remaining sour cream and soup mixture. Cover casserole with foil, and place in 350 degree oven for about 25 minutes. Remove from oven, cover tortillas with remaining cheese, and return to oven until cheese is melted.

My family loves this & requests it often- both at home and at family gatherings. Even people who claim not to like Mexican food seem to like this. I usually serve this with stewed tomatoes, and either rice or sweet corn cake.

The original recipe that I based this on was posted on RecipeZaar, but I've changed it enough that I feel justified in calling it my own now. Enjoy!

Menu Plan Monday 3/3/08

This week I left in my notes about our schedule-- this is an important part of my menu planning! I only work my paid job on Thursdays and Fridays, so those dinners usually involve the least amount of prep time.

SUNDAY: /DH working late/ Cheesy Tuna Helper, salad

MONDAY: *new recipe* Katy's Breakfast Casserole, fruit salad

TUESDAY: /Tuesday is a crazy day this week, with three appointments to run to and an ice storm expected!/ *family favorite* Crockpot Spaghetti Sauce, pasta, tossed salad

WEDNESDAY: my infamous ;) chicken enchiladas, rice, stewed tomatoes

THURSDAY: /work day/ hamburgers, homemade baked fries

FRIDAY: /work day/ DH will microwave a frozen entree for himself & the kids; I'm working late, then will come home & have something meatless-- likely canned clam chowder.

Head on over to I'm An Organizing Junkie to share your menu

or see what others are eating this week!

Crockpot Italian Roast

Here's what we had for supper tonight:

Crockpot Italian Roast
1- 4-5 pound roast
1 can tomato soup
1/2 cup water
1 TBSP Italian seasoning *
1 TBSP Parsley*
2 TBSP dried minced onion*
* All seasoning amounts are guesstimates, as I never really measure. Adjust to suit your taste!

Place roast in crockpot. Mix soup and water, and pour over roast. Sprinkle seasonings over top. Cook on low 7-8 hours.

May also sear roast and cook on high for 4 hours-- that's what I did today, and it came out great. I usually serve this with pasta or potatoes and green beans.