I was just sitting down to plan the menu last night when Kevin VOLUNTEERED TO DO IT FOR ME! So I took him up on the offer, and here is the yummy menu HE came up with. He even found new recipes too, but they're in ebook format so I'll have post them another time. But I did find my enchilada recipe last week so I'll post that for you because I love it and it's great for parties!Monday - Panera Bread's broccoli cheese soup (recipe below!), oranges
Tuesday - mac n cheese and hot dogs, apples
Wednesday - chicken piccata, mixed veggies
Thursday - breakfast nite- baked French toast (recipe below)
Friday - steak, peas, oranges
Saturday - fried chicken, mashed potatoes, corn
Sunday - day off
Desserts of the week: Blackberry Cobbler (will have to get the recipe from Grandma), homemade caramel popcorn (testing this as an idea for Christmas gifts)
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RECIPE: Enchilada Dip
6 chicken breasts, cooked and cubed (I like to use ground beef instead just b/c it's easier)
2 pkgs (8 oz) cream cheese
2 c. shredded cheddar cheese
1 sm. can green chiles
2 pkg. taco seasoning
1-2 cans cream of chicken soup
Combine all ingredients in crockpot. Cook until cheeses are melted. [last week when I made it I just did it on the stove, and it was way quick and easy] Serve w. tortilla chips.
RECIPE: Panera Bread's Broccoli Cheese Soup
1 Tbl butter, melted
1/2 medium onion, chopped
1/4 cup flour
1/4 cup melted butter
2 c. half-and-half
2 c. chicken stock
1/2 lb fresh broccoli
1 c. carrots, julienne
1/4 tsp. nutmeg
salt and pepper to taste
8 oz grated sharp cheddar
1. Saute onion in butter. Set aside.
2. Cook melted butter and flour using whisk over medium heat for about 4 minutes. Be sure to stir frequently.
3. Slowly add the half-and-half, continue stirring. Add the chicken stock whisking all the time. simmer for 20 minutes.
4. Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender, about 20 minutes.
5. Add salt and pepper.
6. By now the soup should be thickened. Pour in bathes into blender and puree.
7. Return the puree to the pot and place over low heat, add the grated cheese; stir until well blended. Stir in the nutmeg.
Serves 4
Recipe: Baked French Toast
4 servings, about 2 slices each
8 slices of bread
5 eggs
1 1/2 cups milk
1/4 cup sugar
1/2 tsp. vanilla
1. Lightly grease a 9x13x2 baking pan. Cut each slice of bread into 2 even strips. Arrange bread strips in pan.
2. In large bowl, mix eggs, milk, sugar, and vanilla with an electric mixer on low speed until well-blended, about 5 minutes.
3. Pour egg mixture over bread strips; cover. Chill 4 to 24 hours.
4. Preheat oven to 425. Bake until eggs are set and toast is lightly browned, about 3o to 40 minutes.
5. Serve with Cinnamon Sugar Topping.
For more great menu ideas head over to Laura's at OrgJunkie. Have a great week, everyone!
6 chicken breasts, cooked and cubed (I like to use ground beef instead just b/c it's easier)
2 pkgs (8 oz) cream cheese
2 c. shredded cheddar cheese
1 sm. can green chiles
2 pkg. taco seasoning
1-2 cans cream of chicken soup
Combine all ingredients in crockpot. Cook until cheeses are melted. [last week when I made it I just did it on the stove, and it was way quick and easy] Serve w. tortilla chips.
RECIPE: Panera Bread's Broccoli Cheese Soup
1 Tbl butter, melted
1/2 medium onion, chopped
1/4 cup flour
1/4 cup melted butter
2 c. half-and-half
2 c. chicken stock
1/2 lb fresh broccoli
1 c. carrots, julienne
1/4 tsp. nutmeg
salt and pepper to taste
8 oz grated sharp cheddar
1. Saute onion in butter. Set aside.
2. Cook melted butter and flour using whisk over medium heat for about 4 minutes. Be sure to stir frequently.
3. Slowly add the half-and-half, continue stirring. Add the chicken stock whisking all the time. simmer for 20 minutes.
4. Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender, about 20 minutes.
5. Add salt and pepper.
6. By now the soup should be thickened. Pour in bathes into blender and puree.
7. Return the puree to the pot and place over low heat, add the grated cheese; stir until well blended. Stir in the nutmeg.
Serves 4
Recipe: Baked French Toast
4 servings, about 2 slices each
8 slices of bread
5 eggs
1 1/2 cups milk
1/4 cup sugar
1/2 tsp. vanilla
1. Lightly grease a 9x13x2 baking pan. Cut each slice of bread into 2 even strips. Arrange bread strips in pan.
2. In large bowl, mix eggs, milk, sugar, and vanilla with an electric mixer on low speed until well-blended, about 5 minutes.
3. Pour egg mixture over bread strips; cover. Chill 4 to 24 hours.
4. Preheat oven to 425. Bake until eggs are set and toast is lightly browned, about 3o to 40 minutes.
5. Serve with Cinnamon Sugar Topping.
For more great menu ideas head over to Laura's at OrgJunkie. Have a great week, everyone!
5 comments:
Yum! Wverything looks so good! :)
WOW, my hubby runs from the meal plans! LOL--great job he did in planning. Everything looks so good.
Kevin planned this meal for you?! WOW! Way to go Kevin, and luck you! :-)
Great job, Kevin! He did good. Your enchilada dip recipe looks great! We will have to try that sometime. Have a wonderful bloggy break, I am taking one this week also. :o) See you next week!
Julie
My husband enjoys meal planning too, so I know how lucky you are that he's interested. And it looks like a yummy week too!
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