Menu Plan Monday – April 14

by Marcy on April 14, 2008 · 0 comments

My menu plan this week is centered around using what I have in the freezer and pantry.

As for last week, we did great! I had the urge to eat out A LOT, but we only ate out once. The only change I made to last week’s menu was that we had chili instead of meatloaf. It made for great leftovers for lunch today for both my husband and I.

Something new that I have been trying is to serve a plate of fruit (apples, oranges and/or strawberries) along with our dinners. I tend to want something sweet after dinner, and this seems to be doing the trick. I can’t wait until our farmer’s markets open and we can get more fresh fruits and veggies!! I’m especially looking forward to picking strawberries and eating sweet corn.

Ok enough rambling… Here is our very simple menu for the week.
Monday – Grilled BBQ Chicken Breasts, Lipton Noodles Side (on sale at Kroger for $0.50 last week) & Frozen Green Beans
Tuesday – Baked Mac & Cheese (recipe below) & Frozen Veggies
WednesdayTeriyaki Chicken Stir Fry & Rice (I use frozen stir fry veggies)
Thursday – Leftovers
Friday – Eat Out/Pizza Night
Saturday – Get together/pot luck with our friends (not sure what I am taking yet!)
Sunday – Burgers on the grill & salad

Be sure to check out lots of great menu plan ideas here!

Recipes

Baked Macaroni & Cheese (from the Joy of Cooking Cookbook)
Ingredients:

6 c Water
1 1/2 tsp salt
2 c Elbow Macaroni
2 1/4 c Shredded Sharp Cheddar or Colby Cheese
2 TBSP Butter
2 TBSP all purpose flour
2 c Milk
1/2 medium onion diced
1 bay leaf
1/4 tsp sweet paprika
Salt & Pepper to taste

Note: You can prepare this the day before baking. And yes, onion & paprika in mac & cheese! Trust me…it is GOOD. My husband is a picky eater and he loves this stuff! :)

Preheat oven to 350 degrees. Grease a 1 1/2 quart deep baking dish.

Bring water to a boil. Add 1 1/2 tsp salt and cook 2 c of macaroni until just tender. Drain and remove to a large bowl.

Have ready 2 1/4 cheese.

Melt in a large saucepan over medium low heat: 2 TBSP butter

Whisk in and cook, whisking for 3 minutes: 2 TBSP all purpose flour .

Gradually whisk in 2 c of milk.

Stir in onion, bay leaf & paprika.

Simmer gently, stirring often for 15 minutes. Remove from heat and stir in 2/3 of cheese. Season with salt & pepper to taste.

Stir in macaroni. Pour half mixture into baking dish and sprinkle with half the cheese. Top with remaining macaroni and remaining cheese.

Melt 1 TBSP butter and toss to coat 1/2 cup fresh bread crumbs (I tear up the heel of a loaf of bread).

Sprinkle bread crumbs over top of macaroni. Bake at 350 for 30 minutes. Let stand for 5 minutes before serving.

Serves 4-6.

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