Weekly Menu – Week 17
My apologies for the late start to Meal Plan Monday, but today I was blessed with a rare child-free day with my husband! I love taking just a small break…recharging our batteries…enjoying the quiet car ride….coming back home refreshed and ready to take on the week. Meal planning is almost like a date in that it alleviates stress and gives you a break in the afternoon…a few moments where you don’t have to figure out what on earth you’re going to make. I love KNOWING.
If you want to check out all previous Weekly Menus, click here: Weekly Menu Archives
Monday: Homemade Chicken Nuggets – Cut chicken breasts into small bite-sized pieces. Dip in a seasoned flour, then milk or egg wash, and then coat with your favorite breadcrumb or seasoned flour mix. Fry in hot oil (a cast-iron skillet works well) until golden brown, and chicken is cooked through.
Tuesday: Mac and Cheese Lasagna – Found this recipe today, and thought it looked like a Supermom trifecta meal to me (Cheap, Easy, and the Kids Will Eat it!)
Wednesday: Nacho Chicken – Sprinkle chicken breasts with taco seasoning. Top chicken breasts with your favorite salsa. Bake at 350 for approx 35 minutes, or until chicken is cooked through. During the last five minutes, top with a sprinkle of grated cheese, and crushed tortilla chips. Garnish with sour cream and guacamole.
Thursday: Sliders – Make your favorite hamburger patty mix. (I’ll be sharing my new favorite soon!) Instead of making large patties, make smaller sized patties. Serve up on your favorite dinner roll, and top with the condiments of your choice. Even the pickiest eater will love these tiny burgers.
Friday: Alphabet Soup and Grilled Cheese
Saturday: Pita Pizzas – Use a pita pocket instead of a traditional crust. Your family will love making their own pizzas. Set up a “buffet” of toppings and get the kids involved. This is also a fun way to entertain.
Sunday: Honey Mustard Crockpot Chicken – Place frozen chicken breasts in your slow cooker. Top with 3 T melted butter, 2 T honey, and 1/4 cup mustard. Cook for 4 hours. Serve over rice.