Sunday, September 14, 2008

Menu Plan Monday - Week of 9/15

This week is our first full week of school with a full work load. We are also instituting a new schedule this week. So, in an effort to make sure everything runs as smoothly as possible, we'll be relying on some of our freezer meals and some quick to prepare meals.

We had been hoping to go apple picking this Sunday, but those plans got rained out. So I guess all of the apple plans I had for this week will have to wait. We'll aim to go this coming weekend again, if the weather cooperates.



  • M - Tuna pasta salad, applesauce
  • T - Polish sausage & cabbage soup leftovers, crackers
  • W - Quesadillas, pears
  • Th - PB & honey sandwiches, yogurt
  • F - Pizza pockets, pears
  • S - Hummus & pitas, carrots & celery sticks
  • Su - To be determined


  • M - Creamy cheese & chicken enchilads (recipe below), black bean salad
  • T - Beef stew & biscuits
  • W - Curry chicken & broccoli casserole, tossed salad
  • Th - Ham & cheese strata (recipe below), maple-glazed carrots
  • F - Taco lentils over rice, cantaloupe
  • S - Chicken & dumplings or chicken pot pie
  • Su - Salisbury steak, mashed potatoes, garlic zucchini & mushroom saute

Creamy Cheese & Chicken Enchiladas

  • 1/2 lb. chicken, fully cooked and shredded
  • 6 oz. cream cheese, room temperature
  • 1 c. shredded cheddar cheese
  • 1 small can diced green chiles
  • 1 t. salt
  • 1 t. cumin
  • 1/2 t. chili powder
  • 8 - 10 tortillas
  • Enchilada sauce of choice (green or red, homemade or canned)

1. Mix the first 7 ingredients together.

2. Place around 1/4 c. filling down the center of each tortilla. Roll up and place in a casserole dish. Repeat until filling is gone.

3. Cover with enchilada sauce and bake for 15-20 minutes at 350 degrees.

Ham & Cheese Strata

  • 8 slices bread, white or whole wheat
  • 2 c. shredded cheddar cheese
  • 1 1/2 c. ham, chopped
  • 2 1/4 c. milk
  • 4 eggs, beaten
  • 1 t. salt
  • 1/4 t. dry mustard
  • 1/4 t. paprika
  • 1/4 t. pepper

1. Cut the crusts off 5 slices of bread and set aside. Place remaining 3 slices of bread and the removed crusts into the bottom of a greased 13x9 casserole dish.

2. Layer the ham and cheese on top of the bread. Cut the remaining 5 slices of bread in 1/2 and layer on top in two rows.

3. Combine the milk, eggs and seasonings in a small bowl. Pour over bread. Cover and refrigerate at least 6 hours.

4. Bake at 350 degrees for 45-60 minutes. Let stand 5 minutes before cutting.

Head over to I'm An Organizing Junkie for more Menu Plan Monday.


Lisa 9:54 PM  

Oh, thanks for the Breakfast cookie recipe. I have to try those!

Anonymous,  10:37 PM  

Both of these recipes look fantastic. Good luck with the new schedule!

Martha 11:27 PM  

Looks like a yummy week at your house!

Your Frugal Friend, Niki 1:59 PM  

Sounds like a yummy (and busy) week!


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