Meal Plan for June 8th - 14th

If you offer your food to the hungry and satisfy the needs of the afflicted,
then your light shall rise in the darkness and your gloom be like the noonday.
Isaiah 58:10

Once again this week, others are sharing their recipes with us!

If you would like to share a recipe, please e-mail me at:


Many thanks to the sweet friends who shared these great recipes!

Don't forget to tidy your fridge and take an inventory of its contents.
Look for an opportunity to minister through your kitchen this week!

Monday - Shrimp Scampi, bagged Caesar salad and garlic bread

This recipe is from a sweet and very organized friend, Roan J. All you homeschooling moms know Roan, and some of you ladies in Sunday School run in races with Roan and her family! She is the most organized person I know - and the most willing to help others become organized! She has a great blog with info on home schooling, running and, her specialty, organization! There’s lots of other great things there, too, including some really good recipe - like this one. Be sure to visit Roan at Joyful Always. You’ll be encourage to be better fit and better organized!
Thanks, Roan, for all the motivation in two of my most neglected areas
and for this great recipe!!

Shrimp Scampi

1 lb. shrimp (I get a bag at Sam's that is already peeled and deveined)
16 oz. angel hair pasta
1/3 cup butter
1/3 cup olive oil
1 tsp. jarred chopped garlic
garlic salt to taste

Cook pasta.
In large skillet, heat butter, olive oil, and garlic.
Add shrimp (thawed) and sauté until pink. If the shrimp is already cooked, just heat it through. Add garlic salt to taste. Pour shrimp and sauce over drained pasta. Serve.

Tuesday - Pizza Braid and mozzarella sticks

This is a simplified version of a recipe I found at:


There are photos of each step, which are very helpful! There’s also a recipe for homemade pizza dough, if you’re that industrious! I've tried to make homemade pizza dough many times, but I’m always disappointed with the results.
I’ve given up and just let the Popin’ Fresh Dough Boy make mine! :)

Pizza Braid

1 refrigerated pizza dough
1 tablespoon olive oil

Filling suggestions:

1/2 lb. ground beef
2 oz. pepperoni, sliced in quarters
1/2 chopped onion
1/2 chopped green bell pepper
1/2 can mushrooms, chopped
8 oz. tomato sauce
1 tsp. sugar
1/4 tsp. garlic powder
1 1/2 tsp. Italian seasoning
salt and pepper
8 oz. shredded mozzarella cheese

Brown ground beef in skillet; add pepperoni and veggies, then add seasonings and tomato sauce. Mix well. Set aside.
Roll dough into a rectangle on a greased cookie sheet. Spoon meat filling down the center of the dough. Top with mozzarella cheese. Cut 8 even slits from the filling out to the edge of the dough. (I use my pizza cutter to do this. Hint: for even strips, slice your middle strip first. Then slice the middle of the halves, then the middle of the quarters.) Start at one end, and criss cross the dough strips. Tuck the last strip under. Brush braid with olive oil. Bake for 15 minutes at 400*.

Wednesday - Outback Steakhouse Alice Springs Chicken, Cheesy Potatoes, Crunchy Salad and bread of choice

Many thanks to my sweet friend, Susan H., for these great recipes! I have had Susan’s Cheesy Potatoes and Crunchy Salad! I love them both!! Susan works with Larry and is also a Pampered Chef Consultant! I get all my PC from her! She has graciously offered anyone a 10% discount on PC if you mention Meal Planning With Connie when you place your order!!

Outback Steakhouse Alice Springs Chicken

This is my version that I have tweaked. ~ Susan

honey mustard marinade (I use honey mustard salad dressing)
4 skinless, boneless chicken breast
2 cups sliced mushrooms
8 slices bacon, cooked
1 cup shredded Monterrey jack cheese
1 cup shredded cheddar cheese

1. Pour marinade over thawed chicken. Refrigerate 2 hours.
2. Season the chicken with salt, pepper, and a dash of paprika
3. Stack two pieces of cooked bacon, crosswise, on each chicken breast.
4. Spoon the mushrooms onto the bacon, being sure to coat each breast evenly.
5. Bake the pan of chicken for 30 minutes at 350 degrees.
6. Spread ¼ cup Monterey Jack (can use mozzarella) cheese onto each
breast followed by ¼ cup cheddar.
7. Bake for an additional 7-10 minutes or until the cheese is thoroughly
melted and starting to bubble.
8. Serve with extra honey mustard on the side.

Cheesy Potatoes

6 med. Potatoes
2 cups shredded cheddar cheese
¼ cup melted butter
2 cups sour cream
½ cup chopped onion
salt and pepper to taste

*Cook potatoes just until tender in jackets. Cool (over night is easiest), peel and coarsely grate (can substitute a bag of frozen hash browns instead of cooking potatoes but just not quite as good, but much easier). Melt butter and cheese. Stir in sour cream. Add onions and potatoes. Cook in greased casserole dish 25 minutes at 350 or in crockpot on low for 4 hours.

Crunchy Salad


Sauté 1C. walnuts and Ramen noodles (DO NOT USE NOODLE SEASONING) in melted oleo. Drain on toweling.


1 C. oil
1 C. sugar
1/2 C. wine vinegar
3 t. soy sauce

Put in air tight container and shake. Shake again before serving. Serve over lettuce, broccoli, and crunchy topping. Dressing makes 2 1/2 cups and can be halved.

Thursday - Mexican Casserole, corn-on-the cob and Mexican Salad

Tonya H. is a great cook - and friend, too! She is the same Tonya of the wonderful Chocolate Cobbler recipe of a couple of weeks ago! Tonya does lots of work in our church and city school. She ministers through her kitchen, regularly opening her home and preparing food for work socials and church functions. Thanks for this recipe, Tonya! I know it will yummy!

Mexican Casserole

1 small onion
3 lb. Ground Beef
2 Cans Cream of Mushroom
2 Cans Cream of Chicken
2 Cans Rotel tomatoes
2 Cans Ranch-style Beans
Flour Tortillas
Shredded Cheddar Cheese

Preheat oven to 350 degrees.
Brown ground beef and onion together. Drain.
In a large sauce pan combine soups, beans & tomatoes. Heat over medium heat until smooth and creamy with no lumps. Stir in ground beef. In a sprayed deep 9x13 pan (or larger), layer tortillas, meat mixture and cheese. Repeat until all is used. Bake at 350 degrees for 15 - 20 minutes.

**Can substitute 2 to 3 cups shredded chicken.

***I usually half this recipe for my family of four, because it really makes a lot.
I have also used this recipe to make burritos instead of making it into a casserole. To make burritos, you simply bake the tortillas according to package directions. Then just spoon in the desired amount of meat mixture. Top with shredded lettuce, diced tomatoes, and cheese, maybe even a little sour cream. It’s very versatile.

Friday - Eat out!!!

Saturday - Ham and Cheese Quiche and Bake Pineapple Casserole

This quiche is another one of Susan H.'s great recipes!

Don't forget to register for the free Pampered Chef Cookbooks Susan has provided for this month's giveaways!

Thank you, Susan, for all the great recipes and the wonderful cookbooks!!!

Ham and Cheese Quiche

9-inch pastry crust
2 cups shredded Swiss & cheddar cheese (mixed)
6 large eggs beaten
1 cup whipping cream
½ tsp salt
½ tsp pepper (I usually put a little more pepper)
½ tsp dry mustard (I usually omit this ingredient)
About 1 cup chopped thin sliced ham
*Place pie crust on stone preheat 400 – Bake 3 minutes
Remove from oven, push bubble down (if any) and bake 5 more minutes.
Pour egg mixture into crust and bake at 350 for about 35 minutes (sometimes it takes longer depending on oven).

This pineapple casserole recipe was given to me by my mother-in-law many years ago. I make it often, especially during the holidays.
It's great with ham!

Baked Pineapple Casserole

2 lg. cans pineapple chunks
1 c. sugar
5 tbsp. flour
1 1/2 c. cheddar cheese, shredded
1 cylinder Ritz crackers
1 stick butter, melted

Pour pineapple chunks, drained, in a large buttered casserole dish. Mix flour and sugar, sprinkle over pineapple. Add cheese over this mixture and top with cracker crumbs. Drizzle melted butter over the cracker crumbs. Bake at 350 degrees for 30 minutes.

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