Menu Plan Monday – February 25 + Tuna Veggie Macaroni Recipe

by Marcy on February 25, 2008 · 0 comments

Monday – Spaghetti with homemade meat sauce (recipe here), Salad, Garlic Bread

Tuesday – Chicken Crescents & Veggies (recipe here)

Wednesday – Eat Out (for my daughter’s 2nd birthday!)

Thursday – Chicken Veggie Macaroni (recipe below)

Friday – Frozen Pizza & Salad

Saturday – Birthday Party

Sunday – Leftovers

As for last week, we stuck to our plan with the exception of Spaghetti night. We ordered out pizza instead (bad, bad us because we had already eaten out for my birthday).

In terms of the Chicken over Curly Noodles recipe, the chicken was great, but we didn’t care for the sauce over the noodles…it was too rich for us. Next time I would probably omit or cut back on the amount of peanut butter in the dish. I served it with Steamfresh Frozen Green Beans that I cooked in the microwave, and then added half a small bag of almond slivers and not quite a TBSP of melted butter to. YUM!

Be sure to check out lots of great menu plans here.


Tuna Veggie Macaronifrom March/April 2008 issue of Taste of Home Simple & Delicious Magazine


Tuna Veggie Macaroni

Serves: 3

Note: I am substituting canned chicken for tuna and will use whole wheat pasta.
  • 1-1/4 cups uncooked elbow macaroni
  • 5 ounces process cheese (Velveeta), cubed
  • ½ cup milk
  • 2 cups frozen peas and carrots, thawed
  • 1 can (6 ounces) solid white tuna, drained
  • ¼ teaspoon dill weed
  1. Cook macaroni according to package directions; drain.
  2. Add cheese and milk; stir until cheese is melted.
  3. Stir in the vegetables, tuna and dill; heat through.

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