Yes, I have a new plan! It is to plan!
Did you get that?
My new plan is to plan!
And to follow through!
I know it is not original but I think in this case that is okay. Today I am tackling menu planning for the week keeping in mind though I love to cook and try out new recipes I need to keep it simple and doable! I just don’t have the time these days. There are other things I rather do and then there are those things I must do such as rearranging cabinets so I can put the stuff that was finally unpacked from our move last July that arrived here in March…that stuff.
I have done menu planning on paper many different times and seasons in our family’s life. But now it is time for another fresh start! The days are being dragging out. Time slips through my fingers and supper is not ready before 6:30 or even later. Not good for love gals to get in bed, have reading time and time with Dad reading the Bible.
So as I searched and thought about a solution, it came to me! I am the culprit; it is not the dawdling and spending time in their room, not the homework or piano practice or the this or that.
It is me!
Frankly, we have never eaten so late! No wonder we’re all a bit off kilter. So…
The chicken is stewed. The spaghetti noodles are done and the mushrooms sautéed. I made it to the gym and picked up around the house too! Took care of admin stuff and emails already.
I think I need a nap!
This is from a dear, dear friend of my mom’s. We all really like it and think it is a treat. Don’t tell; it is really easy.
- 1 (16 ounce) packages thin spaghetti
- 1/2 cup chicken broth
- 4 cups cooked chicken, chopped
- 1 (10 3/4 ounce) can cream of mushroom soup
- 1 (10 3/4 ounce) can cream of chicken soup
- 1 (10 3/4 ounce) can cream of celery soup
- 1 (8 ounce) containers sour cream
- 1 pound fresh sliced mushrooms sautéed in butter or margarine
- 1/2 cup parmesan cheese, shredded
- 1 teaspoon pepper
- 1/2 teaspoon salt
- 2 cups cheddar cheese, shredded (reserve 1/2 – 3/4 cup for topping)
- Cook noodles al dente according to package directions; drain. Return to pot, and toss with chicken broth.
- Preheat oven to 350.
- Stir together chopped cooked chicken and other ingredients in a large bowl; add vermicelli and toss well.
- Spoon chicken mixture into two lightly greased 11 x 7 inch baking dishes. Sprinkle with Cheddar cheese.
- Bake, covered, at 350 for 30 minutes; uncover and bake 5 more minutes or until cheese is bubbly.
- Note: Freeze unbaked casserole up to 1 month, if desired. Thaw casserole overnight in refrigerator. Let stand 30 minutes at room temperature, and bake as directed.
It is a busy day with the weekly morning study and babysitting grandkids (Hope to fit in a swim)
Pot Roast with vegetables Cook in crock pot or heavy pan in oven. My secret: add one pack of Lipton Onion Soup Mix, half a cup of water and time. Leave lots of time to cook so the meat is fork pull apart tender. Good pot roast is not to be rushed. Add chunky chopped carrots, celery (a must! ) potatoes.
Mom’s Style Cole Slaw
Chopped cabbage into thin small strips. Onions and carrots optional. Sprinkle with sugar and vinegar. Wait for at least 30 minutes. I don’t know why; it is how my mom did it. Add some mayo and stir. Serve cold.
Biscuits (Pillsbury can or frozen are yummy! We prefer the Grands.) I hardly even make biscuits from scratch since our return.
Last Wednesday night dinner at church before summer break
Hoping this is similar to a meal I loved in my college days at “The Cat’s Meow” on Columbia Avenue, in an old house near the first Ruby Tuesday’s, also in an old house. Yes, I am that old!
It will be pre-made because I am going on a girls’ only outing with my Precepts Bible Study group. I just know I will be too popped to pop when I get home!
Sour Cream Noodle Bake from Pioneer Woman
Grilled Sirloin Steak marinated in soy, Worcestershire sauce and garlic
Grandpa’s Hash Brown Casserole
- 1 32 oz bag defrosted hash brown potatoes
- 1 can cream of chicken soup
- 1 medium onion chopped fine
- 8 oz sour cream
- 12 oz grated block American or mild cheddar cheese
- 2 sticks of margarine or butter
- 1 teaspoon salt
- 2 cups crushed corn flakes
Put hash browns in 12×9 casserole dish. Mix soup, onion, sour cream, salt, cheese and one stick of margarine / butter melted together. Spoon over top of potatoes. Top with crushed corn flakes and drizzle with melted margarine / butter. Bake 40 -45 minutes at 350.
Asparagus sautéed in olive oil and lemon
Grilled Pork Chops with Apple Chipotle Sauce from TJ Maxx
Tomato and Cucumber Salad with mozzarella Cheese and Italian dressing