Menu

New feature today on my little ole' blog....weekly menus. I have wanted to do this for a very long time, but didn't have the discipline to sit down and "just do it". So I came up the the idea to post after the week is done rather than before. Kinda lame I know, but at least I will have some weekly menu plans to go back to in the future.

One thing I really struggle with is side dishes, so I am including those as well. 

Here's what we had this week:

Monday:
Monterey Chicken
Hash Brown Casserole
Green Salad

Tuesday:
Homemade Chicken Strips
Pasta Salad
Jello Bananas

Wednesday:
Meatballs (part turkey & beef)
Mashed Potatoes
7 Up Biscuits
Grapes

Thursday: (Game day-can be made in advance and everyone eats when they have time)
Chicken Bacon Ranch Sandwiches
Ramen Noodle Slaw
Fresh Corn on the Cob

Friday:
Steak on the grill
Leftover Slaw
Watermelon  Had Doug's mom's potato salad instead...she was kind enough to share with us!
(Need to start No Knead Bread for tomorrow)

Saturday:
Lasange (Made with Turkey Sausage)
Green Salad
No Knead Bread
Fresh Fruit Bowl

Sunday:
Tomato Soup
Grilled Cheese Sandwiches

Ramen Noodle Slaw

 

This is a super easy salad most people enjoy. It's always popular at pot-luck dinners or the Dellasega's house!

This is enough ingredients to make half a recipe. 

I'm cooking for just 3 now...how weird is that?

Crush the ramen noodles and place in the bottom of your bowl.

  Top with cabbage, green onions and slivered almonds.

Pour on the dressing...

try to find room in your refrigerator for it!

Here's the whole recipe:

2 (3 oz) packages of ramen noodles, chicken flavor

2 ( 8.5 oz) packages of cabbage

1 cup slivered almonds

2 tablespoons green onions, chopped

1/2 cup sugar

3/4 cup olive oil

1/3 cup white vinegar

Crush noodles and place in bottom of large bowl. 

Top with shredded cabbage.

Sprinkle with almonds and green onions.

Whisk together the flavor packet form the ramen noodles, sugar, oil and vinegar. Pour over cabbage. 

Cover and refrigerate overnight, stirring occasionally.

Toss well before serving. 

COMING SOON!!!

WEEKLY MENUS! 

Rotel Chicken Spaghetti

 I found this recipe on Plain Chicken and thought it would be a hit with the guys. Doug and Caleb really liked it...it was a little spicy for Jonah (he really doesn't like anything spicy) and Drew is not a really big fan of pasta, but he ate it. I liked it the first night, but not so much for leftovers, I thought it was too dry, maybe because I used the lower fat ingredients???  You can find her recipe HERE. Give it a try at least once, your family may love it!



3-4 large boneless chicken breasts (or rotisserie chicken) I used chicken breasts

1 can (10 3/4 ounce) Cream of Chicken Soup I used low fat/reduced sodium

1 can (10 ounce) Rotel Diced Tomatoes with Green Chilies I used the mild and it was spicy enough for us

1 clove garlic, minced

 1/2 tsp. onion powder

1 tablespoon butter I used olive oil

1 – 8 ounce Velveeta cheese, cubed I used the 2% variety

8 ounces spaghetti, cooked and drained

Cut up chicken into bite size pieces.In a large skillet melt butter.

Add cubed chicken, garlic & onion.

Cook over medium-high heat until chicken is no longer pink.

Stir in soup, cheese and Rotel Tomatoes.

Reduce heat to low, and cook until the cheese melts, stirring constantly.

Stir in spaghetti and pour into a lightly greased 2 quart casserole dish.

Bake at 350 degrees for 30 minutes or until heated through.