OK that’s just crazy.
On Monday, it’s just too late. The damage is done and the pizza has been ordered. I thought – why not do it on Friday for next week? So I’m here to share my meal plan, as well as ask for yours (and one of you will win THE WHAT’S FOR DINNER SOLUTION just for submitting your plan!)
This way, not only will you have the chance to come up with your menu, but the time to shop for your ingredients!
Since I will be traveling all next week, I thought I would share what we did this week for meals. I’d love for you to tell me what your dinner plan is for next week (Monday through Sunday,) and give me one great tip that we can all use to make meals easier.
Here is my menu from last week:
Monday Pizza (Our favorite place does 50% on Mondays. An extra large pizza for $9? And I get my busiest day of work off from cooking. Sign me up…
Tuesday Salsa Chicken (Freezer to Slow Cooker) , Spanish Rice, Vegetarian Re-fried Beans, and Roger’s Homemade Guacamole
Wednesday Chicken Cacciatore (Freezer to Stove Top), Microwave Baked Potatoes, Salad
Thursday Brown Rice and Chicken Casserole with leftover chicken
Saturday On the Road
Sunday On the Road
I know – no fair – I get almost a week off of cooking… But if it makes you feel better, I’m going to Missouri where everyday it’s 93 degrees for our entire trip. (And my Texas friends give me no sympathy…)
But to make up for it – if you tell me what you’re having for dinner next week (Monday through Sunday!) I will enter you to win THE WHAT’S FOR DINNER PROJECT. But you really win by not being in a panic every night for dinner next week.
And now – two recipes that are no-oven required
4 boneless, skinless chicken breasts
32 oz. salsa (2- 16 oz. jars)
1 can corn, drained
1 can black beans, drained
Place all ingredients in your slow cooker.
Cook on low 6-8 hours.
30-60 minutes prior to serving, remove chicken, shred and return to crock pot
Serve over Mexican rice or let everyone prepare their own tortillas using the chicken mixture as filling inside tortillas.
Add desired condiments.
1 pound Boneless, skinless chicken breasts
1 T Vegetable Oil
1 ¼ cup Onion
2 cups Mushrooms
1 t Minced garlic
1 28 oz can Crushed tomatoes in puree
¼ t Pepper
2t Italian Seasoning
Preparation: Cut chicken breast into cubes. Slice onions and mushrooms. Chop garlic.
Cooking: In a large skillet, sauté chicken in vegetable oil until no longer pink in the center. Remove chicken from skillet and sauté onions, mushrooms and garlic until the onions are transparent. Add chicken and remaining ingredients except for parmesan cheese. Simmer for 15 minutes.
Serve over penne pasta or garlic mashed potatoes.
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