Menu Plan Monday: February 8th-February 13th

Monday: Pancakes, Sausage, and Fruit

Tuesday: Grilled Cheese and Soup

Wednesday: Baked Potatoes and Chili

Thursday:  Holy Yum Chicken and Stuffing

Friday: Eat Out

Saturday: Spaghetti, Meatballs, and rolls

Menu Plan Monday: November 29th-December 5th

Sunday: Leftovers

Monday:  Pancakes, Fruit and Turkey Sausage

Tuesday: Taco Tuesday

Wednesday: Pasta Salad and Bread Sticks

Thursday: Sweet and Sour Chicken (We didn't get to make it last week) 

Friday: Trisha's Crock Pot Mac & Cheese and salad

Saturday: Leftovers

Menu Plan Monday: November 22nd-November 28th

This week is my refrigerator and freezer clean out week. I try to use up items that have been long forgotten about in the fridge, pantry, and freezer.

Sunday: California Pizza Kitchen BBQ Chicken Pizza

Monday: Scrambled Eggs and Toast

We'll add whatever topping we have leftover in the fridge. I think we have some deli ham, cheese, salsa, sour cream, and jalapenos.  Picked up a loaf of rye bread today, so that will make amazing toast.

Tuesday: Chili Mac

 I brown a package of ground beef and add a package of spicy chili seasoning. Cook an entire box of elbow macaroni. When the ground beef is cooked, add a can of red kidney beans, two cans of diced tomatoes, and 1 and 1/2 jars of spaghetti sauce. Drain the macaroni and put back into the pan where you cooked the pasta. Pour the hamburger and bean mix over the macaroni. Cook on the stove top on medium heat for 10 minutes. This is so easy, hearty, and tasty. This makes a lot! Great leftovers. When re-heating for leftovers, add a little leftover spaghetti sauce

Wednesday: Meatball Subs

Thursday: White Chicken Lasagna

When it's just the two of us home for Thanksgiving we don't do the whole turkey thing. We do lasagna. This year instead of the traditional lasagna I am making White Chicken Lasagna. I love the creamy sauce and broccoli! 

Friday: Leftovers

Saturday: Sweet and Sour Chicken

Bake two chicken breasts using your favorite method. Chop and add to a skillet with 1 teaspoon of olive oil. Cook on medium heat for five minutes. Chop one green pepper into slices. Lightly drain a can of pineapple chunks (keep a little bit of juice with the pineapple). Add the pepper slices and pineapple to the chicken. Cook for five more minutes. Add one jar of store bought sweet and sour sauce over the chicken, pineapple chunks, and peppers. Cook for five minutes. Serve on rice


Breakfast on most days will be oatmeal. On Thanksgiving morning I will be making "Hootin Andies."