Menu Plan: Week of 4/18/10

We had a wonderful weekend with a last-minute visit from my mother-in-law. Saturday was her birthday and my husband made a delicious supper of baked chicken, mashed potatoes, and homemade cheesy bisquits. (He made this supper while the MIL and I were out shopping at a consignment store...how awesome is that to come home to a kitchen of wonderful smells and supper already made while holding a bag of fun new consignment finds?!) Anyway, we are now benefiting from the leftover chicken. We boiled down the chicken carcass (nice word, right?) to make chicken broth. I froze two cups and we used the rest for chicken noodle soup on Sunday night. (The remaining soup will be frozen as well). We will be making chicken pot pie on Monday. As my mother-in-law says, she taught her son how to get three different meals out of one little chicken!

I really stuck to our menu plan from last week with the exception of making the Cheesy Beef and Rice. I plan on making that this week and doubling for the freezer.

Here's our plan for this week:

Breakfasts:
Banana Flax Muffins (from the freezer)
Toast and cereal
Honey Crunch Granola with vanilla yogurt
Banana Cinnamon Waffles (from the freezer)

Lunches:
Corn Dog Muffins (from the freezer), fruit
leftovers
Grilled ham & cheese sandwiches with vegetable soup
Cheese omelets with peanut butter toast

Suppers:

Sunday: Chicken Noodle Soup (with leftover chicken), potato pancakes (with leftover mashed potatoes), cheesy bisquits

Monday: Chicken Pot Pie, lettuce salad

Tuesday: daughter’s 3rd birthday – supper at Rainforest Café

Wednesday: Slow Cooker Barbeques, macaroni salad, green beans

Thursday: Slow Cooker Turkey Chili (Cincinnati-style over spaghetti noodles - my hubby's request for this week), lettuce salad

Friday: leftover buffet

Saturday: Turkey Spinach Enchiladas (1/2 batch for supper, 1/2 batch for freezer), spanish rice

For menu planning ideas, please visit I'm an Organizing Junkie.