Menu Planning

Ok, wasn't going to list this again on the blog, but since I'm putting it together anyway, might as well do it here. Especially since someone told me they would just use my meals.  Ha!  Now I don't necessarily believe that, but if it can help you out, might as well type it out, right?

Here's a tip.  Remember that I mentioned putting it on your fridge for all to see?  Maybe even using this  Weekly Menu Planner?  Well, the kids loved it.  Loved knowing what we were having, and also if there was an event that affected supper.  However {and here's the tip}, if you make changes, change the one on the fridge!  A couple of meals last week were pushed back because a friend and I exchanged meals (lovely!).  Also, our date night changed.  There were moans and groans and questions.  So save yourself that hassle by changing the fridge copy, if you have one!

And just for fun, here is one of the recipes.  It's from our church cookbook, although I've tweaked it a bit. Kudos to Emily M. for the recipe!  It makes two dishes.  And it freezes well.  Enjoy!

Haystack Supper

Yield: 10-12 servings

40 crushed saltines

2. c cooked rice-

(I use brown or brown and white together)

3 lb. ground beef

onion to taste

2-3 c. tomato juice

3/4 c water

3 T. taco seasoning mix

salt and pepper, to taste

shredded lettuce-

(I use baby spinach-the kids will eat it this way!)

tomato, diced (to taste)

1/4 c butter

1/4 c flour

2 c milk

1.5 lb processed American cheese, cubed

2 c. sharp cheddar cheese

olives (optional)

tortilla chips

Divide crackers between 2 ungreased 9x13 baking dishes.  Top with rice.  Cook beef and onion until meat is not longer pink; drain. Add tomato juice, water and seasonings; simmer for 15-20 minutes; spoon over rice.  Sprinkle with lettuce.  In a saucepan, melt butter; stir in flour until smooth.  Gradually add milk.  Bring to a boil; cook and stir for 2 minutes.  Reduce heat; stir in American cheese until melted.  Pour over lettuce (spinach).  Top with cheddar cheese.  Serve over chips with tomatoes and olives.  Refrigerate any leftovers.

And here's the menu plan for the next week or so:

Thursday{August 26}: Haystack Supper, Cantaloupe

Friday: Homemade pizzas for Shianne's slumber party (and a TON of snacks)


Saturday: Eat out for a friend's party


Sunday {August 29}: SHIANNE's Birthday! Her choice

Monday:  Shepherd's Pie, Cantaloupe {pushed back}

Tuesday: Spicy Chicken Stir Fry and Rice {pushed back}

Wednesday:  Preschool Open House, easy pizza

Thursday:  Crock Pot Stroganoff, Veggies

Friday:  Grilled Burgers and Pineapple, French Fries

Saturday: Date Night; kids-mac n cheese