Menu Plan Monday – The Final Edition?!?

by Erin, The $5 Dinner Mom on October 31, 2010

Soon friends.

Very soon.

The way that I have Menu Plan Monday set up will be a changin’. If not next week, then the following.

I am about to bring you some brand new awesomeness…that involves a meal plan that you can use that week, using old archived recipes. And there will be another super cool, amazing, hot off the presses feature that I have to keep secret…until…

(hopefully next week!)

In the meantime, I leave you with what might be the final edition of this set up for Menu Plan Monday…

Monday - Beef, Mushroom and Barley Soup

TuesdayChicken and Spaghetti Squash Medley

Wednesday – Slow Cooker Spicy Chili (use leftovers for Friday night’s pizza)

Thursday – Spaghetti (using other half of ground beef package from chili)

Friday – Grilled Taco Pizza

Saturday – Breakfast for Dinner

Sunday - Zucchini-Sausage Cornbread

I will post the recipes each night after I make the meal. If you see a meal you are interested in, please check back for the recipe later in the week!

Current Monthly Meal Plan can be found here! Need help with your weekly meal planning and grocery shopping…check out all the printable resources!

Thanks to Andrea at Savings Lifestyle and Marcy at Stretching a Buck for posting the best deals and coupon matchups at my stores each week! All the BEST menu plans can be found every week at OrgJunkie.com!

{ 2 comments… read them below or add one }

Michelle November 1, 2010 at 2:12 pm

You are such a tease! :) I’m just too impatient, LOL…looking forward to seeing the “new awesomeness” !

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Jeannine Q November 2, 2010 at 3:25 pm

Another recipe for you. I am the casserole queen.
Someone made this at homecoming the other weekend at church and I have been thinking about it ever since.

Ingredients:
1 pound bulk sausage
1 cup chopped celery
1 cup chopped green pepper
1 cup chopped onion
1/2 cup slivered almonds, toasted
1 1/2 cups raw rice
2 cans chicken broth, 12 1/2 oz each (of course I’ll be using my own chicken broth)
Preparation:
Fry sausage until browned. Drain well.
Cook celery, green pepper and onion in some EVOO.
Turn sausage, vegetables, and almonds into a 3-quart baking dish. Add rice and broth; mix well. Bake at 350° for 1 1/2 to 2 hours or until liquid is completely absorbed.
Serves 8.

*I do not cook it in the fat b/c I like to save my calories.

Breakfast sausage is on sale all the time at Kroger and rice can be picked up for free from time to time so I know this can be made for less than $5. This will serve 8, no problem, and I’m thinking it would be about $3-3.50 to serve 4.

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