Menu Plan Monday

Here is my menu for the week. Taking the time to plan the meals for the week has been saving me so much time and stress! I’m also realizing buying a chest freeze was a great investment! I spent 2 days last week bulk cooking. I made a huge batch of rice, beans, banana muffins, cheesy rice casserole and pancakes. It feels good to know that we have food in the freezer ready to go! Our “cooking club” does the exchange this week too so I have to figure out what I’ll make for that and prepare those meals this week too. On top of this I’m going to attempt to potty train our 2 1/2 year old daughter!! It will be a busy week!

Now for the menu:

 

Breakfasts: Quiche, Cereals, Banana Muffins, Yogurt

Lunches: Ravioli’s, Grilled Cheese sandwiches and soup, Leftovers.

Dinners:

Monday: “Cheesy” mushroom Chicken (recipe adapted from Everything Moms recipe) with Rice and Spinach Casserole

Tuesday: Chicken Enchiladas

Wednesday: Soup and Salad nite! I may try to make this Caesar salad recipe

Thursday: Lasagna w/ Salad (thanks to the “cooking club”)

Friday: Homemade Pizza

Saturday: Leftovers

Sunday: Baked Chicken Breast, Parmesan Crusted Mashed Potatoes (*recipe below), Carrots and peas, no knead rolls

Parmesan Crusted Mashed Potatoes

3 lbs white potatoes, peeled and quartered

Salt

1 stick butter

1/2-1 cup milk or light cream

1/2 cup sour cream

1/2-1 cup grated cheddar cheese

1/2 cup freshly grated Parmesan Cheese

Pepper

Cook potatoes in a large pot of boiling water with salt, 15-20 minutes, until tender. Drain. Put back in pot over burner to let extra water evaporate. Whip potatoes with butter, while whipping on low add sour cream and milk until desired consistency is reached. Pepper to taste. Fold in cheddar cheese. Put in a casserole or individual ramekin dishes. Sprinkle with Parmesan cheese. Bake for 10 minutes at 350° (you can also put the mashed potatoes in the refrigerator until you are ready to bake.) This is a great side dish to make ahead of time!