Monday, October 19, 2009
Menu Planning Monday
Last week life happened and the menu plan was not followed to the T. My sons football game ran really late because of rain and lightning. I had the black beans and chicken in the crock pot. My daughter had that for dinner since she stayed home to work on her homework (high school has been a killer). I ate at the game and grabbed Chick fil a for my son on the way back to the school to pick him up. It was 9 o'clock by the time he got to eat something. Sean and I had leftovers the next night and Jessica had a frozen dinner with some fruit. We all really liked the Black Bean and Chicken burritos and will make them again.
Thursday we ended up having frozen fish fillets, mac and cheese, and canned peas (all from the stockpile).
Friday we had a Birdseye Garlic Shrimp and Pasta skillet meal (again from the stockpile).
Saturday rolled around and my daughter was dying for something make from scratch. We eat out after church on Saturday nights. So I told her she could make chili and cornbread for lunch. We altered a recipe to use what we had on hand and came up with Canadian Maple Turkey Chili. I honestly believe that this is the best chili we have ever eating or made. If you try it come back and let us know what you think.
Now Sunday we decided to make the Tilapia with Balsamic Browned Butter and Creamy Farfalle with Bacon, Tomato and Peas from Wednesday's menu.
As you can see not everything got made and some things shifted a bit but everyone was fed.
Sometimes life happens but if you have a well stocked pantry and freezer it is easier to roll with it.
Now for this weeks menu:
Monday-Chicken and Apple sausages with leftover Creamy Farfalle with Bacon, Tomato and Peas, and fruit
Tuesday-North African Meatballs with Couscous and Glazed Carrots
Wednesday-Sleezy Chicken, Green Giant Mixed Veggies w/Cheese, and baked potatoes
Put Sticky Chicken in crockpot and cook for use on Friday.
Thursday-BBQ Pork Chops (copied from Simple Frugal in Canada), Ranch Mashed Potatoes, and Broccoli
BBQ Pork chops
Enough pork chops to feed your family (you can also use ribs)
Your favourite BBQ sauce (we like Bullseye)
Onion, cut into rings
Place onion rings on the bottom of the slow cooker. Place pork on top of the onions. Pour enough BBQ sauce over top the pork to coat every piece. Cover. Cook on low for about 5-6 hours.
Friday-Creamy Spinach and Chicken Enchiladas, black beans and a side salad
Saturday-Dinner out after church
Sunday Supper-Leftovers or homemade pizza
Thanks for stopping by.
If you want to see what others have on their menus, hop over to Org Junkie's Menu Plan Monday Link Up.