Monday, June 18, 2012

Menu Plan Monday- June 18th

Happy belated Father's Day to my awesome dad, my father's-in-law, my Granddaddy, my brothers-in-law and my super husband, Eric. Love you all!! This week is going to bring some major cleaning, goal setting, organizing and fun times with the kids. 
Here is our menu for the week:

Monday: Chicken roll-ups, brown rice, broccoli
Tuesday: Tater-tot casserole, salad,
Wednesday: Chicken Stroganoff, noodles, salad
Thursday: Chicken enchiladas, rice
Friday: French's chicken, red potatoes, green beans
Saturday: Hamburgers, corn, mashed potatoes

Chicken Roll-ups 
(This is from the Cooking with Grace cookbook)
*1 can of 8 refrigerated crescent rolls (we use two cans when the big kids are here)

*10 oz can of chunk white chicken or cook your own- 2-3 pieces, diced

*1 can cream of chicken soup (optional 2 cans for creamier taste- we do this)

*2 1/2 cups shredded cheddar cheese- divided use

*Salt and pepper to taste

1. Pre-heat oven to 350.
2. Spread out some foil and lay out the crescent rolls
3. In each roll put:
     A little chicken
     2 T. shredded cheese
     salt and pepper
4. Roll them up and put in deep dish
5. Whip cream of chicken soup with 1 can of water, or simply use 2 cans without water for a creamier taste. Since its thicker, you'll have to spread it with a spoon)
6. Pour soup around the rolls
7. Cook for 30 minutes
8. Sprinkle with 1/2 cup cheese and cook for 5 or 10 more minutes until cheese is melted.

Serve over a bed of rice:)

Tater Tot Casserole:
*1 can cream of mushroom soup 
*1 bag of tater tots
*shredded cheese
*1  pound of ground beef 
(I usually double this recipe when Daylen is here- otherwise it makes one of the smaller square baking dishes- when I double it, I fill a 9 x 13 pan)

1. Brown meat/drain (duh)
2. Add cream of mushroom and stir continuously
3. Let simmer on low for 15 min
4. Place mixture in bottom. Lay tater tots on top
5. Place in oven on 350- don't really know how long- keep checking on them, ready when golden brown- then write down how long it took and let me know please:)
6. Sprinkle with cheese and let melt in oven

Chicken Enchiladas: (from Cooking with Grace cookbook)

*1 medium onion, shopped
* 1 Tbsp. butter
*4 oz. can chopped green chilies
*3 1/2 cups cooked, diced chicken
*8 oz cream cheese
*1/2 cup sour cream
*10 (8 in) four tortillas
*16 oz shredded Monterrey Jack cheese
*2 cups heavy cream

1. Preheat oven to 350
2. Saute onion in the butter in large skillet for 5 minutes on medium
3. Add green chiles and saute for 1 minutes
4. Stir in chicken and cream cheese
5. Cook until the cream cheese melts, stirring constantly
6. Stir in sour cream
7. Spoon 2-3 tbsp. of chicken mixture into each tortilla
8. Arrange in lightly greases 9x13 pan
9. Top with the Monterrey jack cheese and drizzle with the cream
10. Bake for 30-45 minutes or until bubbly and light brown

Check out I'm an Organized Junkie for more ideas!

For now I will leave you with the pure joy of a little boy learning how to do cannonballs with his family....

Don't forget to follow along on Facebook


  1. Yum!! I'm so going to make these : ) thanks for the recipes!

  2. I had a flashback to three kids around the dinner table having a 'daddy gone' dinner when I read the Tater Tot Casserole recipe. :) LOVE the picture of Brody Man perfecting his cannon ball in the pool.


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