Tuesday, September 13, 2011

Menu Plan 9/12 - 9/18

Menu Plan Monday will be Tuesday this week:). 9/11 knocked me off schedule.

We have a busy week this week (so what's new), and our schedule is weird. My class has been changed to Monday this week, so I had to plan around that as well as church on Wednesday night among other things.

Here goes nothing . . .
Breakfast - Bagels and chocolate milk
Lunch - snacky lunch of cheese, crackers, apples, and peaches
Dinner - Leftover ravioli and salad (from Sunday night's dinner)

Tuesday: I have to bring a meal to a family from church who just had a baby, so I am just making it for us too. The Chicken Divan recipe will be at the end of this post
Breakfast - Eggs with cheese, sausage, orange juice
Lunch - $1.99 happy meals, Don't judge, I am keeping it real
Dinner - Chicken Divan

Breakfast - waffles with real syrup, milk
Lunch - grilled cheese and tomato soup
Dinner - pizza or something else super quick because George has Christmas play practice for an hour before church, and then church from 6:45 to 8. Always a crazy night:)

Breakfast - Bagels with cream cheese, chocolate milk
Lunch - Mac and cheese, peaches
Dinner - Pork Chops, broccoli, twice baked potatoes

Breakfast - pancakes, bacon, milk
Lunch - peanut butter and jelly sandwiches, apple slices, cheez its
Dinner - Coconut shrimp (frozen), rice and corn

Breakfast - cinnamon rolls, milk
Lunch - Maybe on our way to Orlando to celebrate Aunt Kim's birthday, so probably pick something up on the road.
Dinner - Leftovers or out. Mama has the night off:)

Breakfast - eggs with cheese, hashbrowns, orange juice
Lunch - out after church
Dinner - Pasta with Tim's special sauce, garlic bread, ceasar salad

Chicken Divan Recipe
*It isn't the healthiest, but it sure is tasty. Great comfort food for recovering mommies who just had babies.

2 to 3 chicken breasts (cooked and chopped)
1 can cream of chicken soup
1 can cream of mushroom soup
1 large bag of broccoli florets
1/2 cup of mayo
1 tablespoon of lemon juice (I usually put more like 3 or 4 tablespoons)
2 cups of shredded cheddar cheese

1. Cook and chop chicken (I usually bake it with some seasoned salt on it for 30 minutes on 350 degrees)
2. Take out a 9 x 13 pan (I use glass, but I am sure it would work with tin). Coat pan with Pam.
3. Put broccoli in the bottom. Put chicken on top of broccoli.
4. Mix both soups, mayo and lemon juice. Pour on top of chicken.
5. Sprinkle cheese on top of entire casserole.
6. Put in 350 degree oven for 30 to 45 minutes until cheese is melted and just beginning to brown.

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