Monday, April 6, 2009

Menu Planning Monday

I like the idea of being organized. With 2 preschoolers, a busy husband and my own busy to do lists, organization is far from the word to describe my household or my life. However, when it comes to meals, organization is crucial to making it through a difficult time of the day. It also helps save a little money. If dinner is planned, then fastfood is not going to be an option.
I have planned menus for many years, but in my first personal blog I will share my menu for this week. I do grant myself a little grace in allowing menus to be substituted or rearranged a bit. With erratic work schedules, a erratic moods, behaviors and needs of the two kids and my own unforeseen issues to deal with, I need all the grace I can get. So I try to keep some fast emergency meal ideas with ingredients on hand.
If you are stopping in for a peek at my menu, please know that my choices are mommy and kid friendly. Ease and yumminess for all is my motto. There are a ton of other links at for more menus plans. Take a peek there,too.Enjoy!!

All breakfasts consist of cereal bars, cereal, grapefruit or apples,frozen waffles or toast sticks. Juice, chocolate milk, coffee.
All lunches consist of deli meat sandwiches (may use sandwich maker to make it hot, pretzels or chips, fruit and cookie and tea or water.

Cheesy Chicken Pot Pie
Easter Egg Cupcakes (made from cake mix and put in Easter Egg mini cake pan- kids decorate with sprinkles after frosted)

Tuesday: Smoked Sausage Bake

Eat at Church building

Thursday: Monterey Chicken
Mashed Potatoes

Resurrection Buns

Resurrection Cookies

Twice Baked Potatoes
Deviled Eggs
Mayonaise Rolls
Carrot Cake

Cheesy Chicken Pot Pie


2 deep dish pie crust form the freezer section
1 package (4 breasts) boneless, skinless chicken, cooked and cubed
1 can cream of chicken soup
8 ounces sour cream
1 cup milk
1 bag frozen mixed veggies
2-3 cups shredded cheddar cheese
salt and pepper to taste


Place cubed, cooked chicken in pot pie crusts
pour veggies over chicken, 1/2 bag in each crust
In separate bowl, mix soup, sour cream and milk. Pour over meat and veggies
Sprinkle cheese on top.
Bake at 375 for one hour, or until cheese forms top crust and is melted and slightly golden.

Smoked Sausage Bake
smoked sausage, cook up
quartered potatoes
chopped onion
red, yellow, green peppers, sliced
parsley and olive oil

Combine all in a dish. Cover and bake at 400 until potatoes are tender.

Monterey Chicken
4-6 chicken breasts
4-6 T BBQ Sauce
4-6 slices bacon
grated cheddar and Monterey Jack cheeses

Preheat oven to 350. Place chicken in glass dish. Top each with 1 T BBQ sauce and 1 slice baon. Bake for 30-35 minutes. Top with cheeses and bake additional 10 minutes.

Resurrection Buns

Resurrection Cookies

Mayonaise Rolls

1 c self-rising flour
2 T sugar
1 cup milk
2 T mayo
Add to dry ingredients and mix.
Fill muffin tins 2/3 full and bake at 450 for 15-20 minutes or until golden brown on top.

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