This Week's Menu!

I've said it before but it's worth repeating,  having a meal plan makes the job of homemaking easier.  We wives and mothers are SO busy and have SO many things we are responsible for.  We must find a way to simplify and be organized with meal time.  For me, the week runs smoother when I know what I am serving for each meal.  I spend less money when I plan ahead and I get more accomplished each day if I have planned out our meals and have all of the ingredients on hand.  The more often you go to the store the more you will spend overall.  Try making a week, or 2 week, or even 30 day meal plan and shop for everything at one time.  If you are trying to spend less or eat healthier in 2011, making a meal plan helps with both.  If you know what's for dinner, and the ingredients are in your kitchen, you are less likely to pick up chicken nuggets or order a pizza.

Here's my plan for the week:  (I'm only listing my dinner plan this time.  For breakfast I will be rotating cereal, fruit, oatmeal, eggs and toast, and for lunch we will do sandwiches, raw veggies, fruit, soup and any dinner left-overs.)

Sunday: Spaghetti, tossed salad, garlic bread
Monday:  Chicken Enchiladas, chips and salsa
Tuesday:  Beef Boogie Woogie, raw veggie tray 
Wednesday:  Taco Bar (taco meat, soft and hard shells, lettuce, tomato, cheese, onion, sour cream, etc.)
Thursday:  Chicken Supreme, mashed potatoes, green beans
Friday:  Breakfast (eggs, bacon, sausage and pancakes), sliced apples, oranges, and bananas
Saturday:  French Dip sandwiches, Monterrey Jack Cheese Soup
Sunday:  Potato Soup, homemade bread

Recipes:

Woodrum Family Chicken Enchiladas  (a favorite at our house!)

1 can cream of chicken soup
1/2 cup sour cream
1 cup Picante Sauce
2 tsp chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterrey Jack cheese
6 flour tortillas (6 inch, warmed)
1 small tomato, chopped
1 green onion, sliced

Heat the oven to 350 degrees.  Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.  Stir 1 cup soup mixture, chicken and cheese in a large bowl.  Divide the chicken mixture among the tortillas.  Roll up the tortillas and place seam-side up in baking dish.  Pour the remaining soup mixture over filled tortillas.  Cover.  Bake 40 minutes.  Top with tomato and green onion.

Beef Boogie Woogie (an easy but tasty crock-pot favorite)

1 can cream of mushroom soup
1/2 cup water
2 lb lean beef chunks for stew
8 oz mushrooms
1 packet beefy onion soup mix
1/2 tsp thyme
8 oz baby carrots
1 bag extra wide egg noodles

Whisk mushroom soup, water, soup mix, and thyme in a 3 quart or larger slow cooker until well blended.  Add remaining ingredients and stir until coated.  Cover and cook on high 4 hours or on low 8 to 10 hours.  Serve over egg noodles.  Delicious!

Chicken Supreme (passed on from a dear friend, Theresa Pauli)

2lbs chicken breasts
1 can cream of mushroom soup
1 pint sour cream
chicken broth - enough to moisten
1 cup chopped celery
1 tsp rosemary or sage
1 stick butter
1 pkg Stove Top stuffing
Pepperidge Farm bread crumbs

Simmer chicken breasts with celery and spice.  Use enough water to cover chicken.  Save broth!  Cube chicken.  In separate bowl, mix butter, celery, stuffing, soup and sour cream.  Add chicken and enough broth to moisten - close to 2 cups.  Spread mixture in casserole dish and bake uncovered for 30 minutes at 350 degrees.  I usually sprinkle bread crumbs on top.  Super yummy!!!

Shredded French Dip (one of my honey's all time favorites)

1 boneless beef chuck roast (3 lbs)
1 can French Onion soup
1 can Beef Consomme
1 can Beef Broth
1 tsp beef bouillon granules
8 to 10 French or Italian rolls, split

Halve roast and place in slow cooker.  Combine soups and bouillon; pour over roast.  Cover and cook on low for 6 to 8 hours or until meat is tender.  Remove meat and shred with 2 forks.  Serve on rolls.  Skim fat from cooking juices and serve as a dipping sauce.

Creamy Monterrey Jack Soup (you won't believe how good this is until you try it!)

2 1/2 cups water
1 medium tomato, chopped
1 can (4 oz) chopped green chilies
1 can (12 oz) evaporated milk
1 can cream of onion soup
1 can cream of potato soup
1/8 tsp garlic salt
8 oz bulk Monterrey Jack cheese cut into 1 inch cubes

In a large saucepan combine the water, tomato and chillies.  Bring to a boil.  Boil for 5 minutes.  Stir in milk, soups and garlic salt.  Cook and stir over medium heat until heated through.  Place cheese cubes in serving bowls; ladle hot soup over cheese.

Aunt Teresa's Potato Soup (best ever potato soup recipe and I've tried tons!)

cook until done:
10 or 12 potatoes, peeled and cut up
chopped celery
chopped carrots
chopped onion

mix well and pour into potatoes:
 1 block cream cheese (softened)
 1/2 stick butter
1 can cream of chicken soup

add:
2 cups milk,
bacon pieces (found near salad dressing in grocery store)
shredded cheddar
salt and pepper to taste