Meal Plan for October 26th - November 1st

It’s meal plan day!!

Don’t forget to tidy your fridge and sort your coupons before planning next week’s menu!

Cooking Quote of the Week:
“I don't like food that's too carefully arranged; it makes me think that the chef is spending too much time arranging and not enough time cooking. If I wanted a picture I'd buy a painting.”
 ~Andy Rooney

Table Blessing
We thank thee, Lord, for this our food,
For health and strength and every good.
Let manna to our souls be given,
The Bread of Life sent down from heaven.
~ Florence Porter Winters

Monday - Cream of Broccoli Soup

I found this recipe HERE!

Cream of Broccoli Soup

2 10oz packages frozen chopped broccoli
3/4 cups finely chopped onion
2 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
1lb. Velveeta Cheese cubed
1 cup milk
1 cup whipping cream (½ pint)
1/4 cup butter
1/3 cup flour
1. Add the broccoli and onion to 4 cups of boiling water. Cook 10-12 minutes.
2. Add the next 4 ingredients mixing well.
3. Cook until the cheese melts stirring constantly.
4. Add the milk, cream, butter and stir.
5. Put the flour in a small bowl and add 1/2 cup of soup in the bowl. Stir it until it is smooth and then add this back to the soup. (This thickens the soup - sometimes it can be lumpy - but stir it in as best as you can.)
6. Bring it to a boil and then simmer for 10 minutes. Then serve it with a crusty bread - the night I made it here, I served it with Pillsbury French Bread.

Tuesday - Potato Pizza Pie

I found this recipe HERE!

Potato Pizza Pie

4 – 5  cups sliced peeled potatoes
1 can (11 ounces) condensed cheddar cheese soup, undiluted
1/2 cup milk
1 pound ground beef
1 medium onion, chopped
1 ½ cups pizza sauce ( you could also use a store bought jar of spaghetti sauce or homemade sauce)
2 cups (8 ounces) shredded part-skim mozzarella cheese
Place potatoes in a greased 13-in. x 9-in. baking dish. Combine soup and milk and pour over potatoes.
In a large skillet, cook beef and onion over medium heat until no longer pink and drain. Spread over soup mixture. Pour pizza sauce over top.
Cover and bake at 350° for 60-70 minutes or until the potatoes are tender. Sprinkle with cheese; bake for 5 minutes longer or until cheese is melted.

Wednesday - Leftovers Buffet

Thursday - All-In-One Egg Casserole Recipe and fresh fruit

Adapted from a Taste of Home Recipe

All-In-One Egg Casserole Recipe

10 bacon strips, diced
2 cups sliced fresh mushrooms
1/2 cup sliced green onions
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups milk
2 cups shredded cheddar cheese
Scrambled Eggs:
8 eggs
1/2 cup milk
salt and pepper to taste
4 English muffins, split, toasted and lightly buttered

In a large skillet, cook bacon until crisp; remove and set aside.  Discard all but 2 tablespoons of drippings. Sauté mushrooms and onions in drippings until tender; set aside.
Melt butter in a large sauce pan; stir in the flour, salt and pepper until smooth. Cook until bubbly. Gradually stir in milk and cheese; cook and stir until thickened. Stir in the bacon, mushrooms and onions; remove from the heat and set aside.

To make the scrambled eggs: 
Beat the eggs, milk, pepper and salt; pour into a greased skillet. Cook and stir gently until eggs are set; remove from the heat and set aside.

Cut each English muffin half in half again. Place in an11-in. x 7-in. baking dish that’s been coated with cooking spray. Cover with half of cheese sauce. Spoon eggs over all; top with remaining sauce.
Bake, uncovered, at 325° for 20-25 minutes or until bubbly.

Friday - Eat out!!!

Saturday - Chicken Noel, Rice, and Artichoke Squares

Chicken Noel

4 - 6 chicken breasts
1 can condensed cream of chicken soup
Juice of one lemon
2 cups of sliced mushrooms, sautéed (Can use canned, if you prefer.)
1 cup sour cream
1/4 c. slivered almonds
1/2 c. shredded cheddar cheese
Enough rice for your family

Preheat oven to 350 degrees.  Coat a 9x13 baking dish with cooking spray.
Place chicken in baking dish. Combine other ingredients, including mushroom liquid. Pour over chicken, sprinkle with almonds and paprika. Bake for about one hour.
Serve over rice.

Artichoke Squares

2 (6-ounce) jars marinated artichoke hearts, un-drained
1 onion, chopped
1 garlic clove, finely minced
4 large eggs, lightly beaten
1/4 cup fine, dry bread crumbs
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups (8-ounces) shredded mozzarella cheese
Drain artichoke hearts, reserving liquid from one jar. Finely chop artichoke hearts, and set aside.
Sauté onion and garlic in reserved liquid in a large skillet over medium heat until tender; set aside.
In a medium bowl, whisk together the eggs, bread crumbs, salt, and pepper. Add chopped artichokes, onion mixture, and cheese; stir well. Pour into a lightly greased 11 x 7 x 1 1/2-inch baking dish.
Bake, uncovered, at 325 degrees for 25 to 30 minutes or until set. Cool slightly and cut into small squares. Can be served warm or cool.


  1. mmm, Artichoke Squares sound wonderful!!!

  2. I'll take a bowl of your cream of broccoli soup please! It sure would hit the spot right now. Thanks for sharing Connie and have a great day!


Thanks for sharing! I love comments!