Menu- Week of June 27

So last week’s menu planning sure did save me a bunch of stress trying to run around and plan our meals. So I’m at it again! (and it helped my grocery spending. I only made one trip to the store to get milk and a few things to make some mango frozen yogurt that I wanted but hadn’t planned for. While I was there, the store was having their 5 for $25 meal sale AND their 5 for $10 produce sale, so I stocked up a lot on meats and veggies and fruit that I don’t have to buy this week).

M: PF Chang’s Lettuce Wraps (never got around to making them last week…and already have all the ingredients)

T: Mexican Chicken Soup- a family favorite of ours! (I use this recipe with a couple of my own touches…. a can of fire roasted tomatoes and some corn)

W: Shrimp Etouffee (I’m hoping to do a few shortcuts to this recipe to make the cooking time faster)

TH: Lime Green Chili Chicken Tacos

F: Chicken Cordon Bleu Bake from a Taste of Home Cookbook I have
-6 oz stuffing mix
-1 can cream of chicken soup
-1 cup milk
-6 cups cubed cooked chicken
-1/2 teaspoon pepper
-3/4 pound deli ham cut into strips
-1 cup swiss cheese
-2 cups cheddar cheese

-Prepare stuffing according to box and set aside.
-Put chicken in greased 13×9 pan, sprinkle with pepper, layer with ham and swiss cheese, 1 cup cheddar, soup mix and stuffing. Cover with remaining cheese.
-Bake at 350 for 30 minutes covered, then uncover and bake for 10 more.

Last week- we REALLY liked the Chicken and Stuffing and the Slow Cooker Chicken Parmesean. Both of those will be going into my rotation. They were REALLY good.

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