Okay, I know some of you who know me well are laughing--- I mean really laughing. Yes, I am doing menu planning for my hubby and I. This is my second week. After having meals brought to us for 6 weeks during my recovery surgery - thank you lovely people at my awesome church- I really liked eating at home. If you know us personally you know we eat out ALOT. The Lord has convicted me at different times that we waste TOO much money on eating out. So this is my second week trying to do better - reading all the blogs on being frugal, meal planning, etc. also inspired me. My good friend- triathamom - who teaches Cooking Live classes at my church also is a huge inspiration to me. Being a working woman it was nice to come home last week and the past two Sunday's and have most everything already ready. The Sunday meal is nice because I have been using my crock pot. Ask any children's minister and by the time they get home on a Sunday after morning services and ministries they will tell you - you are worn out most mornings. Whoever, invented the crock pot- what a blessing!
So here is my menu plan for this next week and two of my favorite recipes.................
Sunday- BBQ wings, green beans, mac & cheese, corn casserole
Monday- Lasagna, Salad, Fruit, Bread
Tuesday- Grilled Cheese, Nachos & Chips
Wednesday- Dinner at Church
Thursday- Breakfast Casserole, Fruit
Friday- Crunchy Chicken Bake, peas, hash brown casserole, grape salad
Saturday- Dinner with Family for a Birthday
Sunday - Roast, Potatoes, Carrots, Applesauce
I am going to post the recipe to two of our family favorites:
Crunchy Chicken Bake
6 boneless chicken breasts
2 cups grated cheddar cheese
1 can of cream of chicken soup
1/2 cup herb stuffing
2 Tablespoons melted margarine
Place chicken in a 9x13 Pyrex baking dish. Sprinkle with grated cheddar cheese. Spread soup over chicken and cheese. Combine margarine and stuffing. Sprinkle on top. Bake at 400 for 25-30 minutes. (Taken from my church's cookbook)
Chicken Enchiladas
1 large can chunked chicken
1 can of cream of chicken soup
1 can of cream of mushroom soup
1 8 oz. tub of sour cream
1 small onion
1 cup grated cheddar cheese
8 to 10 flour tortillas
Combine chicken, soups, sour cream and onion in a large skillet and heat. Spoon in a portion of the mixture into a flour tortilla and cheese and roll up. Place in a 9x9 baking dish. Pour the remaining mixture over enchiladas; sprinkle cheese on top. Bake at 350 for about 15 minutes or until hot thoroughly. (from a church cookbook where I served on staff)
So how many of you out there need to do a better job of planning meals? Okay if not that what about could you find some ways to spend the money you are going to save by not eating out? Okay, I thought that would get you............ visit http://www.orgjunkie.com/ to be inspired with over 200 meal plans for this week! Maybe you will find some inspiration! Better take a nap before AWANA- cya!
