Meal Plan for June 1st - 7th

A generous man will himself be blessed,

for he shares his food with the poor.

Proverbs 22:9

For the next couple of weeks, others will be sharing their recipes with us! If you've got a recipe to share, please e-mail it to me at :


Many thanks to all the sweet friends who shared the recipes for this week!!

Don't forget to sort through, clean and straighten your fridge this week!

Monday - Rotel Chicken, Corn Pudding, and Easy Slaw

Many thanks to Holly F. for these great recipes! Holly is a dietitian, so much of her life revolves around food and meal planning! Holly not only shared these great recipes, but she's included the directions for freezing them! I think Easy slaw will go well with these two dishes of Holly’s. Since the Corn Pudding is made with Jiffy Corn Mix, I don’t think you’d need another bread.
Thanks again, Holly!

Rotel Chicken

6 Chicken breast cooked, cubed

1 pack spaghetti (7 oz)

2 large Bell peppers -- chopped

2 Onions -- chopped

1 cup Mushrooms -- sliced

½ cup butter

2 cans Rotel tomatoes -- diced (10 oz ea)

2 tablespoons Worcestershire sauce

1 lb Velveeta

If eating tonight, preheat oven to 350 degrees.

Cook and season chicken. Save 1-1/2 quarts broth.
Cook spaghetti in broth; drain, but do not rinse.
dutch oven or heavy pan; saute pepper, onion, and mushrooms in butter. Add tomatoes. Simmer for about 15 minutes to let the flavors blend. Add spaghetti, chicken and cheese. Let simmer for another 15 or 20 minutes until cheese melts and everything is bubbly.
Pour into a sprayed 13 x 9 pan. (At this point, you can cover and freeze, if you like.)
If eating tonight, bake at 350 degrees for about 10 minutes. Remove from oven. Top with shredded cheddar cheese. Return to oven long enough to melt cheese.

Corn Pudding

1 can cream corn
1 can whole kernel corn -- drained

8 ounces sour cream

1 box Jiffy corn bread mix

1 stick margarine -- melted

1 egg

Mix together. (At this point you can cover and freeze When ready to serve, thaw, and cook at 400 degrees until golden brown. Approx. 50 minutes.)
If eating tonight, cook as directed above for thawed dish. You may not need to cook it the full 50 minutes.

Easy Slaw

One bag slaw mix
1/4 cup Kraft Cole Slaw Dressing

1/2 cup (or to taste) low-fat mayo

Combine all ingredients. Refrigerate until ready to serve.

Tuesday - BBQ Pizza and mozzarella cheese sticks

BBQ Pizza


1½ cups cooked, shredded pork, beef or chicken (Great way to use leftovers!)

1 refrigerated pizza dough (I use Pillsbury.)

1 Tbs. olive oil

1/2 cup favorite BBQ sauce (We prefer a sweet sauce.)

2 cups shredded mozzarella cheese
1/4 small red onion, sliced into 1/8-inch pieces


Pat dough into pan.
Brush with olive oil. Spread with BBQ sauce. Sprinkle with 1 cup shredded mozzarella. Distribute meat evenly over the cheese. Place the pieces of red onion on top of meat. Sprinkle an additional 1 cup mozzarella over the top of the pizza. Transfer the pizza to the oven; bake until the crust is crisp and golden and the cheese is bubbly, 8 to 10 minutes.

Wednesday - Chicken Parmigiana and simple green salad

This meal is a favorite of my friend, Donna S. and her sweet family! Donna is a great cook and often blesses our Sunday School Class with one of her delicious dishes!
Thank you, Donna, for sharing this great recipe
with us!

“My kids ask for the Chicken Parmesan often, and it is so quick to put together that I don't mind making it at all. If you have had a stressful day, pounding those chicken breasts is quite therapeutic! The leftovers (if there are any!) also make a pretty decent sandwich the next day. We usually just have a salad with it.” ~ Donna S.

Chicken Parmigiana

prep: 12 minutes
cook: 24 minutes

4 skinned and boned chicken breast halves
1/2 cup Italian-seasoned breadcrumbs

1/2 cup grated Parmesan cheese

1 large egg, lightly beaten

2 tablespoons butter or margarine

1 (14-ounce) jar spaghetti sauce (about 2 cups) - "Use your favorite brand of spaghetti sauce in this recipe--the spicier the better."

1 cup (4 ounces) shredded mozzarella cheese

Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a meat mallet or rolling pin.
Combine breadcrumbs and Parmesan cheese.
Dip chicken in beaten egg, dredge in breadcrumb mixture.

Melt butter in a large skillet over medium-high heat, add chicken, and brown on each side.

Arrange chicken in a lightly greased 11- x 7-inch baking dish.

Pour spaghetti sauce over chicken, and sprinkle with mozzarella cheese.

Cover and bake at 375 degrees for 20 minutes or until thoroughly heated.

Yield: 4 servings

Thursday - Hamburger Salsa Goulash, Mexican Salad and Cheesy Corn Muffins

Many thanks to my money-saving friend, Penny H., aka - The Coupon Queen, at Tupelo Deals for sharing this quick and easy main-dish recipe. I think Mexican Salad and Cheesy Corn Muffins will be perfect accompaniments! Thanks for the recipe, Penny, and for inspiring me to save on my grocery bill - and in many other areas, too!!

Hamburger Salsa Goulash

1 lb Hamburger meat

1 jar Salsa

1 box Velvetta or store brand shells and cheese

Brown hamburger meat and drain.
While browning the meat cook and prepare the shells and cheese. Once the meat is done mix in the salsa and shells and cheese. Serve while hot.

Mexican Salad

1/2 head lettuce

1 cup shredded Co-jack cheese

1 med. onion, diced - optional

10-15 cherry tomatoes, halved

1 can Mexican-style corn

1 can black beans, drained and rinsed

1 cup crushed corn chips or tortilla chips

*Bottled ranch dressing to taste
Combine all ingredients and toss. Serve immediately.
*Can use Catalina or Italian dressing, if you prefer.

Cheesy Corn Muffins

3/4 cup self-rising flour

1/2 cup yellow cornmeal

1 cup shredded Cheddar cheese

1 egg, beaten

3/4 cup milk

2 tablespoons melted butter

Combine flour, cornmeal and shredded cheese. Make a well in center of dry ingredients; add beaten egg, milk, and the melted cooled butter. Stir just until dry ingredients are moistened. Fill greased 2-inch muffin cups 2/3-full. Bake at 400° for 15 to 20 minutes, or until nicely browned.
Makes about a dozen corn muffins.

Friday - Eat out!!!

Saturday - Shrimp and Sausage Jambalaya and garlic bread

Many thanks to my friend, Penny M., for this great Cajun recipe!
Penny is a great cook and one of the most hospitable people I have ever met. She and her family
open their home regularly to our co-op group, their church, and friends and family, too!
She inspires me to want to do the same! Thanks, Penny!!

Emeril Lagasse’s Shrimp and Sausage Jambalaya

(Don’t you just love Emeril ! As an added bonus, he’s married to a Mississippi girl! ~ C.)


2 tsp vegetable oil

1 lb andouille/chorizo/other smoked sausage – cut crosswise into ¼” slices

2 cups chopped onions

¾ cup chopped bell peppers

¾ cup chopped celery

salt and cayenne to taste

1 cup long-grain white rice

1 can whole tomatoes (14 ½ oz) chopped with juice

1 Tbsp chopped garlic

2 cups water

4 bay leaves
¼ tsp dried thyme

1 lb medium shrimp – peeled and deveined

¼ cup chopped green onions


Heat oil in a large sauce pan or large-cast iron Dutch oven over medium heat. Add sausage and cook for two minutes. Add onions, bell peppers, and celery. Season with salt and cayenne to taste and sauté for 6 to 8 minutes or until golden, wilted, and soft.
Add the rice and stir to coat evenly. Add the tomatoes with their juices, garlic, bay leaves, water, and thyme. Cover and cook until rice is tender, liquid is absorbed and shrimp is pink. Remove from heat and let stand, covered for about 5 minutes. Remove the bay leaves. Stir in the green onions and serve.

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