Menu Plan Monday: March 24, 2014

It's been quite a long time since I particpated in Org Junkie's Menu Plan Monday.  Of course, taking a break from blogging had something to do with it. :)

Even without blogging my weekly menu, I promise you, promise you, promise you, I stick to creating a meal plan each week, typically on Mondays.  I bought a super large sticky note pad, about 6"x8", which I hang on my freezer door, and each week, I start a new sheet of paper on the note pad, listing the days of the week, what's going on during the evening that may interfere or affect dinner, and what meals we'll eat each night of the week.  It is a HUGE help for me and great visual for the family.  When they ask, "what's for dinner," I simply point to the menu list on the freezer.  Plus, it saves me the 5pm hassle of trying to put together dinner at the last minute!!

Here's what we had for dinner last week.  I've chosen to be a week behind.  This gives me the opportunity to take pictures of our meals, post the recipes during the week, then link my menu plan to those recipes later on.

Monday -- Slow Cooker Corned Beef and vegetables

Tuesday -- Balsamic Chicken Salad, Yellow Wax Beans, Cheddar Biscuits, Horned Melon

Wednesday -- Pizza Casserole

Thursday -- We had our monthly women's meeting at church.  I brought 3 different salads for dinner: Pudding Fruit Salad, Vegetable & Basil Pasta Salad, and Healthy Carrot & Craisin Salad

Friday -- Cajun-Seasoned Chicken (really simple, just cooked 2 boneless/skinless chicken breasts in a large skillet with aobut 1 Tbsp EVOO, sprinkling both sides of chicken with cajun seasoning and salt, cooking chicken breasts for about 10 minutes each side until juices ran clear--delicious!!!), leftover salads from Thursday night

Saturday -- Sandwiches or cereal.  We saw a movie late in the afternoon, and with the popcorn and theatre-size box candy, no one was really hungry for a big meal.

Sunday -- Shredded Chicken Tacos (another simple fix, using leftover chicken from Tuesday & Friday, shredded the chicken with a fork, placed in a large skillet with about 1/4 cup water, seasoned with some cumin and cajun seasoning, simmered over medium-low heat until liquid was reduced)