Week’s Menu #2 ~ September 18 – 23

Meal Planning

(If you missed my first Weekly Menu post and you’d like to know more about why and how I make a weekly menu click here.)

If you’re just curious about what we’re eating this week, read on.

If you’d like to print any of the recipes, just click the link.

I’ve added a few details about when/how I prepare certain parts of a meal. Planning ahead makes such a big difference, especially when you’re feeding a few hungry teenagers. As you can see, I use some convenience foods if they’re budget friendly and tasty. Some prepackaged foods are not and it only takes a little effort and planning to make a meal “from scratch”. It usually tastes better, too. I hope my notes are helpful.

Friday, September 18

Date Night for Mom & Dad!

For the kids: Queso Dip and Chips + Rice Krispy Treats + Netflix.

Here’s  a great recipe for Rotel Queso Dip. However, I usually buy the concession stand size can and heat it in the crock-pot. (You’ll need to add water.)  Also, I’ll cook the ground beef for Monday’s supper so Caleb can add a little to his queso and refrigerate the rest until Monday.

Saturday, September 19

Remember to:

***get out that crock ‘o queso and reheat on low!

***boil eggs for Sunday’s layered salad

***marinate Sunday chicken per recipe

Lunch: Chili-cheese dogs + tater tots. (Use left-over cheese and canned chili)

Supper: Burgers + Chips + Homemade Chocolate Ice Cream

***Make Oven Fried Chicken for Sunday lunch and refrigerate.

***Assemble Sunday Salad

***Make Homemade Cinnamon Rolls for my Sunday morning small group Bible study. I prepared the dough Thursday night and refrigerated it. Tonight I’ll make the cinnamon rolls and bake 2-3 pans in the morning before church.

Sunday, September 20

Before church:

***Bake cinnamon rolls.

***Prepare Oven-Baked French Toast per recipe for supper.

Here’s a before-church-pic of happy people who know what’s for lunch!

family edit

Lunch: Layered salad + Oven Fried Chicken + Garlic Bread  (and probably some cinnamon rolls for dessert.)

Some will reheat the chicken, some will eat it cold. It’s delicious either way!

Click here to read what my dad thought about this chicken.

Supper: Overnight Oven-Baked French Toast + Sausage (I didn’t use the sausage last Sunday night so I stored it in the freezer for this week.)

Monday, September 21

Supper: Enchiladas + Spanish Rice (boxed)

Tuesday, September 22

Supper: Crockpot Buffalo Chicken + Lime and Cumin Bean Salad

Wednesday, September 23

Kids eat at church with the youth group.

Eric and I enjoy leftovers.

So what are you cooking this week? Do you have any good recipes you want to share?

Any questions or comments? I’d love to hear from you!







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