Menu Plan Monday 12/06/10

55 hours.  That's what I worked last week.  Can I just have a moment to stomp my feet and cry like a baby?.............{sniff, sniff}
Okay better now, but needless to say, there were not many meals made from my plan.  The food was here, but since I didn't prep everything or remember to take anything out the night before, we ate mainly quick home stuff and lots of bad for you take out.  You know when your teenagers complain about the lack of greenery in the meal, you need to make a change.
I'm chopping up lots and lots of lettuce today, so each meal will be accompanied by a salad and hopefully a veggie too.  
Have a great week and if you are short on ideas head over to for lots of inspiration.  
Thanks for stopping by today :)
Here goes.............................
Mashed Potatoes
Butter Peas
To Do: Work, grocery shop. Boil chicken.  Put ham in frig for defrost. Pack lunch. Make coffee.  Chop salad.  Brown hamburger meat.  Make meatloaf, make hamburger patties.

(Follow the link or I've put the recipe at the bottom of the post for my convenience)
Green Salad
Corn Bread
To Do:  Put meatloaf in frig.

Egg Noodles
To Do:  Put precooked chicken in frig.

Pesto Chicken Pasta
Green Salad
Garlic Bread
To Do:  Take pintos out of freezer.

Bean Taco Bake
Topped with Chopped Lettuce, Tomato, Jalapeno, and Sour cream
To Do:  Nothing!!!! I am off tomorrow. (as of this writing)

We're gonna play it by ear...who knows, I might go on a cooking binge!

Potato Ham Chowder from
  • 3 medium red potatoes, peeled, cut in small cubes
  • 2 cups water
  • 1/4 teaspoon salt
  • 1/4 cup finely chopped onion
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • ground black pepper
  • 3 cups milk
  • 1 cup shredded Cheddar cheese
  • 1 cup cubed cooked ham
  • pepper to taste


Directions for chunky potato ham soup.
Bring water and 1/4 teaspoon salt to a boil; add potatoes and cook until tender. Drain; reserve 1 cup of cooking liquid (add water to measure 1 cup if necessary). Melt butter in a medium saucepan over medium heat. Sauté chopped onion in the hot butter until tender. Add flour to butter and onion mixture; stir until smooth. Season with a little pepper; continue to cook and stir for 1 minute. Gradually add potatoes, reserved 1 cup of cooking liquid, and milk. Stir well; add cheese and ham. Simmer potato ham soup over low heat, stirring frequently, for about 20 minutes.

And as always..........