Meal Plan for August 24th - 30th

It's Meal Plan Day!!

Don't forget to tidy your fridge and sort your coupons before making out your meal plan for next week!!

For a preview of the coupons that will be in this Sunday's newspaper, click on the link below!
I hope this will be helpful to us as we plan our meals!

Sunday Coupon Preview


Cooking Quote of the Week:

"Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon."
~ Doug Larson

We thank thee, heavenly Father,
For every earthly good,
For life, and health, and clothing,
And for our daily food.
~ Table Blessing

Monday - Easy Bow Tie Skillet Pasta, Easy Corn-on-the-cob with Herbed Butter and garlic bread

Easy Bow Tie Skillet Pasta

1 pound ground beef
1 can (14 ounces) beef broth
3 cups uncooked bow tie pasta
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon Italian seasoning
1 can (26 ounces) spaghetti sauce
1 - 2 teaspoons sugar
1 cup shredded Italian blend cheese

Brown ground beef; drain. Return to skillet. Add broth, pasta, water, and seasonings; bring to a boil. Reduce heat, cover and simmer about 15 minutes. Gently stir in spaghetti sauce. Simmer about 5 minutes, or until heated through. Sprinkle cheese over noodles.


Easy Corn-on-the-cob with Herbed Butter

½ stick butter, softened
3 to 4 cloves garlic, minced
1 tablespoon dried parsley
sea salt, to taste
4 -6 ears frozen corn-on-cob, prepared according to package directions

Combine butter and seasonings. Spoon into a small bowl or ramekin. Serve with cooked corn.



Tuesday - Extra Easy Pepperoni Pizza

Extra Easy Pepperoni Pizza


This is a Bisquick® recipe!

1 1/2cups Original Bisquick® mix
1/3cup very hot water
1jar (8 ounces) pizza sauce
1package (3 1/2 ounces) sliced pepperoni
1 cup sliced fresh mushroom
1 1/2cups shredded mozzarella cheese (6 ounces)

Preheat oven to 375 degrees.

Spray pizza pan with cooking spray.

Quickly stir together Bisquick mix and very hot water; beat 20 strokes until soft dough forms.

Press dough in pizza pan. Spread pizza sauce over dough. Top with remaining ingredients.

Bake 12 to 15 minutes or until crust is golden brown and cheese is bubbly.



Wednesday - Chicken and Rice Cheese Bake, Creamy Sliced Tomatoes and Corny Corn Muffins

Chicken and Rice Cheese Bake

I found this on Mom's Plans. I am looking forward to giving it a try!

1-10 oz. can condensed cheese soup
1 1/2 cups water
1 cup cheddar cheese
3/4 cup white rice
1 head broccoli
4 boneless chicken breast halves cut into pieces (I will use some of my pre-cooked chicken in the freezer.)
1 cup cheddar cheese for topping

Wash and chop the broccoli into bite size piece. Blanch it in boiling water for 1-2 minutes and then drain and run under cold water.

Meanwhile, in a 2 quart baking dish that has been coated with non-stick cooking spray, stir together the first four ingredients with a whisk. Add in the blanched broccoli and chicken and stir gently to combine.

Cover with foil and bake for 45-50 minutes at 375 degrees until the rice is cooked through and casserole is bubbling. Remove foil, top with additional cheddar cheese. Return to oven long enough to melt cheese.


Creamy Sliced Tomatoes

1/2 cup mayonnaise
1/4 cup light cream
1/2 teaspoon dried Italian seasonings
lettuce leaves
tomatoes, sliced
red onion, thinly sliced into rings
lettuce leaves

In a small bowl, combine mayonnaise, cream and seasonings; mix well. Refrigerate.Just before serving arrange tomatoes and onions on lettuce on individual salad plates. Drizzle with the dressing.


Corny Corn Muffins

1 cup self-rising flour
1 cup self-rising cornmeal
1 cup buttermilk (a bit more if needed)
3 - 6 tablespoons butter, melted and cooled
1 egg
1 cup frozen corn kernels

Preheat oven to 400 degrees.

Coat muffin pan with cooking spray.

Combine flour and cornmeal. Add corn, tossing to coat well with meal/flour mixture. Make in well in the center of the meal/flour/corn mixture.

Add buttermilk, butter and egg, stirring gently until just combined.

Spoon into muffin cups. Bake until golden brown, about 15 minutes.



Thursday - Shrimp and Grits Casserole, Quick Caesar Coleslaw, and Hush Puppies


Shrimp and Grits Casserole

2 cups milk
3/4 cup chicken broth (can make with bouillon)
1 cup uncooked quick-cooking grits
1/4 teaspoon salt
1/2 cup (2 ounces) shredded Parmesan cheese
2 tablespoons butter
1 (3-ounce) package cream cheese
2 -3 chopped green onions
2 - 3 cloves garlic, minced
1 tablespoon fresh lemon juice
1 large egg (or 2 egg whites)
1 pound peeled and deveined medium shrimp, coarsely chopped
1 -2 cups cheddar cheese
Hot pepper sauce (optional)

Preheat oven to 375°.

Saute onions in butter until soft; add garlic and saute a minute longer. Set aside.

Combine milk and broth in a medium heavy saucepan; bring to a boil. Gradually add grits and salt to pan, stirring constantly with a whisk. Cook 5 minutes or until thick. Remove from heat.

Stir in Parmesan cheese, green onions and garlic, cream cheese, lemon juice, egg and shrimp. Spoon mixture into a baking dish coated with cooking spray. Sprinkle with cheddar cheese.

Bake for 25 minutes or until set. Serve with hot pepper sauce, if desired.

Quick Caesar Coleslaw

1 (16 ounce) package coleslaw mix
1 cup grape tomatoes
¼ cup of shredded Parmesan cheese
¾ creamy Caesar salad dressing*
1 green onion, sliced

Combine all ingredients. Chill and serve.

*Make your own quick dressing by combining the following:

8 tablespoons of mayonnaise
2 teaspoon lemon juice
2 teaspoon garlic powder
salt and pepper, to taste
a bit of milk to thin, if you like

Friday - Eat Out!!!

Saturday - Tater Tot Casserole, Bacon-y Green Beans, Frozen Creamed Corn, and "Biscuit" Rolls

Tater Tot Casserole

2 lb. ground chuck, browned and drained
1 can cream of cheddar soup
½ cup mayo
½ cup sour cream
2 -3 cups cheddar cheese, divided

Preheat oven to 350 degrees.

Mix together, and pour into a sprayed baking dish:
Ground chuck, cheddar soup, mayo, sour cream and 1 cup of the shredded cheddar cheese

Top with tater tots.

Bake for 45 minutes. Sprinkle more cheese ( 1 - 2 cups) on top of tater tots. Return to oven long enough to melt cheese.

Bacon-y Green Beans

2 -4 slices of chopped bacon
2 - 3 green onions, finely chopped
2 tablespoons minced garlic
1 can chicken broth plus water to completely cover green beans
2 cans Allen's Italian-style green beans, drained

If possible, use a cast iron Dutch oven for cooking these. You can use a large cast iron skillet - just stir carefully!

Sauté bacon with green onions. Cook until onions become translucent. Add garlic and cook a few more minutes. Add green beans and broth. Lower heat and cover. Cook until green beans reach desired tenderness. Remove lid and allow liquid to evaporate.

The longer you can cook these, the better. An hour or a bit longer is great!!

“Biscuit” Rolls

I buy the cheap, store-brand butter-flavored canned biscuits. Depending on the size of your family, you can use the 5-count or 10-count rolls of biscuits.

Preheat oven to 375 degrees.

Melt 2 tablespoons butter.

Spray muffin pan with cooking spray. Place a refrigerated biscuit into each muffin cup. Spoon melted butter over each biscuit. Bake for about 10 minutes.

For a ton of other menu ideas for this week, visit Organizing Junkie!