Menu Plan for the week of March 15th-21st

Here is my menu plan for the week. I will post recipes as they are made. I have about three new things I am making.

I am not accounting for leftovers right now because the kids are off for Spring break so more might be eaten for lunch than usual. So I'll have to see how it goes.

Also my husband is having some minor surgery on Tuesday so that could change plans as well. If you could say a prayer for him I would appreciate it. Thanks!

Sunday
mixed beans
mac n cheese
corn on the cob
corn cakes

Monday
Grilled chicken tenders
baked potato
salad

Tuesday
Enchilada Casserole
tex mex rice
creamy corn, avocado and tomato salad

Wednesday
Migas
refried beans
fried potatoes

Thursday
chicken quesadillas

Friday
chicken tenders
mac n cheese
green beans

Saturday
salad
baked potato

Check out more menu plans at Organizing Junkie.
And also this week at $5 Dinners

Have a blessed day!
God bless,
Amanda

Comments

Victoria said…

Sounds like a yummy week!

March 16, 2009 at 10:34 AM

Duggar Family Tater Tot Casserole

Nov. 2020 update: Hi all! I am updating this recipe as it has changed for us over the years. Also, I am featuring it over on my new YouTube Channel Faith, Food and Family ! Make sure to check that What's for Dinner video out. Updated recipe: Tater Tot Casserole Ingredients: 1 pound of ground beef, cooked 1 32 oz bag of tater tots 1 cup of milk 2 cans of cream of chicken soup (you can use a mix or chicken and mushroom, chicken and celery, or whatever combo you like) 1 cup of shredded cheese of your choice (I usually use cheddar or triple cheddar) Preheat your overn to 350 degrees. In a bowl, combine the 2 cans of cream of chicken soups and the milk. In a 9x13 pan, spread cooked hamburger meat evenly on the bottom. Pour tater tots on top and distribute evenly. Pour soup/milk mixture on top and bake for about an hour. When it is hot and bubbly, remove from oven and add shredded cheese. you can use more that a cup if you like. Place back in the oven for about 5 mi...

Lemon Chicken Artichoke Soup

There is a take and bake place in town that has the most amazing lemon chicken artichoke soup. I decided to try to make a copy of it at home. This soup isn’t exactly like the one at the local shop here, but it’s close. This recipe is so good and highly addictive! I encourage you to try it as soon as you can! Lemon Chicken Artichoke Soup Ingredients: ½ stick of butter 1 tbsp oilive oil 5 cloves of garlic, minced 2 yellow onions, diced 2 12oz jars of quartered artichoke hearts in water (drained, rinsed and diced) 2-3 lemons 2-3 cups of cooked chicken breasts, diced 1 tsp of dried oregano 8 cups of reduced sodium chicken broth 2 cups of half & half Salt and pepper to taste In a 5-6 qt. stockpot over medium heat, melt butter and add the olive oil. Sauté the onions until translucent, add the garlic and then cook for a minute more. Add the artichoke hearts and salt and pepper if desired and cook for 3-5 minutes. Next, add your chicken stock. Allow this to come to ...

Salt-Free Ranch Dressing Mix

I don't know about you but I really enjoy ranch dressing. The stuff in the bottle is okay, but if you look at the ingredients it contains some not so good stuff like MSG and added sugar. It also has a lot of added sodium. I'm trying to watch my sodium so I decided to make a salt-free ranch mix, then I can control the salt whenever I make the dressing or add it to a recipe. It's super easy to make your own ranch mix. If you make a batch of this up, you can have it already on hand to make ranch dressing or add it into other recipes. Let's get started! Salt-free Ranch Dressing Mix Ingredients: 4 Tbsp of dried parsley 4 tsp of dried dill 4 tsp of onion powder 4 tsp of minced dried onion 2 tsp of garlic powder 1 tsp of ground black pepper Combine the spices in a bowl and from here you can process them for a bit in a mini food processor to mix well and make some of the parsley smaller or you can use a coffee grinder as a spice grinder. Then place in a contai...

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