Monday, October 4, 2010
Meal Plan 10/4-10/8
Apart from skipping the pot roast I had planned for last week, the rest of the menu went as planned. Hopefully this week's will, too!
We have decided to make Sunday night dinners a "special" event from now on. The majority of the time, it will just be our family enjoying a more elaborate meal than normal. Occasionally, we would like to invite friends or family members to join us. This Sunday, we had an herb-roasted chicken, mashed potatoes, honey-glazed carrots, corn muffins and apple crisp. This was my first time roasting a chicken, and even though I didn't read the recipe's directions very carefully (ooops), it was AMAZING. There will be more roasted chickens in my future. :) And there are so many things I can do with the leftovers!
Now, for this week...
D: Chicken Pot Pie (made with leftovers from last night's Herb-Roasted Chicken) - recipe below
L: Leftover Penne (from last week)
D: Cheeseburger Zucchini Boats (still have zucchini to use up!!!)
L: Leftover Pot Pie
D: Feta Shrimp Skillet (new recipe from Healthy Cooking Magazine)
L: Leftovers (if we still have some) or PB&J, chips, grapes
D: ABC Beef & Veggie Soup (freezer meal)
Plans are up in the air - Chris will be going out for his best friend's birthday, but we're not sure what night yet. We will be heading up to the camp (and hopefully attending both an Apple Fest and a Garlic Fest on Saturday) for the weekend.
Wicked Easy Chicken Pot Pie
2 pie crusts (homemade or refrigerated)
Frozen/canned veggies (whatever kind you like)
1 can of cream of chicken soup
1 can of cream of potato soup (if you can find it - I used 2 cream of chicken)
1/2 cup milk
Press 1 pie crust into an ungreased pie plate. Mix veggies, soups, milk and chicken in a medium bowl. Pour into pie crust. Top with 2nd pie crust, slicing holes for steam. Bake at 400 degrees for 45 minutes.
For other meal planning ideas, hop on over and visit I'm an Organizing Junkie.