Menu Plan

Making a weekly menu plan has long been one thing I do to minimize stress in my day. Always knowing “What’s for dinner?” makes things so much easier.

I’ve never blogged about my weekly menu plan before. But it thought it would be fun to start doing so. I like reading other mom’s menu plans because I get some great recipe ideas!

I usually shop on Wednesday so my meal plan for this week is already in swing. I’ll post next week’s dinners in a couple of days.

Here’s what we’ve been eating this week:

* Slow Cooker Cajun Red Beans and Rice
(Side: Carrots, cauliflower, broccoli)

This was so easy and we ate on it for several days. I rinsed and sorted 1 pound of small red kidney beans and soaked them overnight in the slow cooker. The next day I drained the water and added fresh water to cover. I threw in 2 cups chopped celery, a whole chopped onion, minced garlic, 1 chopped green pepper, 1/2 pound chicken Italian sausage, and a couple tablespoons Cajun seasoning. I cooked it on low all day and served it with rice.

* Chicken Enchiladas
(Side: Jicama salad, rice)

This recipe was adapted from this easy enchiladas recipe, but with some leftover chopped cooked chicken I had in the fridge added.

The jicama salad was a last minute thing I threw together. I was craving something crunchy and wanted the kids to try jicama, so I cut it into thin strips and threw it in a bowl with a chopped mango, a chopped peach, about a cup of whole blueberries and a little strawberry kefir. It was yummy and looked so pretty in the bowl too!

* Slow Cooker Roast Chicken
(Side: New potatoes, green salad, green beans)

When I make roast chicken in the slow cooker it couldn’t be easier. I throw the whole chicken in the slow cooker and put a stick of butter on top. A little salt and pepper. That’s it. It cooks all day until it falls off the bone. This is a perennial favorite in our home.

I’ve also found a way to cook frozen green beans that my family loves. I put them into a glass casserole dish and sprinkle garlic, salt, pepper and minced onions on top. Then I drizzle on olive oil and bake about 20 minutes.

* Shrimp Piccata
(Side: Rice, homemade whole grain garlic bread)

This was super fast and easy. It’s basically shrimp cooked with a garlic/white wine/lemon juice/chicken broth sauce, with capers and butter.

* Leftover Cajun Red Beans and Rice
(Side: Sweet potato fries)

I love sweet potatoes with beans and rice. And they’re so easy too. For these, I chopped the sweet potatoes into fingerlings, and tossed with coarse sea salt, with a little coconut oil and olive oil and baked them until soft.

* Chicken Chili
(Side: Corn bread)

I’ll use the leftover chicken meat from the roast chicken for this recipe, as well as boiling the carcass to make homemade chicken broth. It’s one of Big Z’s favorites. It has chicken, broth, green chiles, green pepper, onion, cumin, oregano, garlic, and white beans.

What are you having for dinner this week?

 

 

 

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One Response to Menu Plan

  1. Candi @ Family Stamping and FOOD! says:

    Great plan! I needed some inspiration! Thanks for sharing yours!

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