Menu Plan May 16

MONDAY:
Chicken and Rice
2-3 boneless, skinless chicken breasts
2 cans cream of celery soup
1 can cream of chicken soup
1/2 cup Parmesan cheese
sprinkle of paprika

Place cans of soup in crock pot along with the Parmesan cheese. Mix together. Place chicken breasts on top and sprinkle with paprika. Cook on low for 6-8 hours. Make rice according to directions in separate pot. Before serving shred chicken and mix cooked rice together.

TUESDAY:
Sweet and Sour Meatloaf
1 1/2 lbs. ground beef
1 cup dry bread crumbs
1 tsp. salt
1/4 tsp. pepper
1 egg
1 tsp. instant minced onions
1 can (15 oz.) tomato sauce (divided)
1 Tbsp. Worcester sauce
Sneak this in:
green pepper, carrot, and sometimes a little onion or zucchini...place all these in a small food processor and chop/grind it into little pieces. Add as much or as little as you like...you really can't taste it and it makes it more moist. I usually add about 3/4 cup of the mixture. Whatever is left, I put in the freezer to use for another time.
TOPPING:
Reserved tomato sauce
2 Tbsp. brown sugar
3Tbsp. vinegar
1/2 cup sugar
2 tsp. prepared mustard

Preheat oven to 350 degrees. Mix together all ingredients except for the topping. Form into a loaf in a 9x5x3 pan. Bake for 60 minutes. Bring topping to a boil-pour over meatloaf and bake an additional 15 minutes more. Cool 15 minutes before slicing.

WEDNESDAY:
Spaghetti
1 jar traditional spaghetti sauce
1 zuchinni
1/2 green pepper
1/2 tomato
1 onion
1/2 package whole wheat pasta

Chop all vegetables and place in a large pot along with the spaghetti sauce. Bring to a boil and then turn down to a simmer for about 20-25 minutes or until vegetables are soft.

I like to serve this with french bread that I drizzle with olive oil, sprinkle with salt and pepper, and spread out fresh pressed garlic. Bake it on 350 degrees for about 10-15 minutes.

THURSDAY:
Leftovers

FRIDAY:
Mac and Cheese

SATURDAY:
Dinner at a neighbor's birthday

SUNDAY:
Stir Fry
I like this meal because it is simple and fast. I usually always have the ingredients for this one.
1 bag frozen stir fry vegetables (I prefer the great value brand deluxe broccoli)
a few tablespoons Kinkomann stir fry sauce
half of a bag of frozen, cooked chicken breast strips ( I like the Tyson brand)
Rice
Frozen egg rolls

In a hot skillet, pour in stir fry sauce and frozen vegetables. Cook until slightly tender. (I like to cover mine to almost steam them a bit to make it more tender). Add chicken and cook about 2-3 minutes. Stir frequently. Cook rice as package states. Warm up egg rolls.