Weekly Menu

Sunday
Steaks, scalloped potatoes, sauteed spinach with lemon juice and garlic

Monday
Grilled chicken over rice covered squash, zucchini, mushrooms with lemon juice all baked
Tuesday
Spaghetti

Wednesday
Baked breaded fish, baked beans, frozen vegetable mix

Thursday
Taco Salad

Friday
Shrimp Jambalaya (I have been carrying this one forward for weeks now!)

Dip Mix to Die For

Tonight at Supper Club I had a dip mix that was to die for! I have to post it so I don't forget how to make it! And the best part is that it is made from already prepared things which makes it super easy!

Ingredients:

Equal Parts

Pimento Cheese
Pico De Gallo
Corn Salsa Mix

Mix ingredients together and serve with chips. Thank me later! :)

Weekly Menu

Sunday
Pork Chops, Baked Potatoes, Baked Asparagus

Monday
Grilled chicken over rice covered squash, zucchini, mushrooms with lemon juice all baked

Tuesday
Free Night

Wednesday
Tuna Rotini Casserole

Thursday
Salad topped with Baked Lemon Salmon

Friday
Sausage Jumbalaya

Weekly Menu

Sunday
Steak on the grill, baked beans, baked asparagus

Monday
Chicken Fried Rice

Tuesday
Free Night

Wednesday
Truley's Pasta Salad

Thurdsday
Salad topped with baked lemon salmon

Friday
Sausage Jumbalaya

Weekly Menu

Since I typically make my menu each Sunday before I go grocery shopping and always look through this blog for inspiration for something different, I thought I would start posting my weekly menu so I can also easily look back over my menu's for ideas. There are plenty of things I throw together each week that don't require a recipe!

I am going to start trying to post this each week but can't make any promises! Closer to the end of the week I typically make easier things, things that don't make a lot of leftovers, and things that if I don't make will still be a meal in a week or two when I decide to make it, so you will often see a meal recycled there.

Sunday
Pork Chops, Baked Potatoes, Spinach

Monday
Chicken over Rice covered squash, zuchini, mushrooms with lemon juice

Tuesday
Tuna Rotini Casserole

Wednesday
Tacos, beans

Thurdsday
Shrimp Jumbalaya

Friday
Tuna Sandwiches, Chips

Chicken Spaghetti-Ramped up

I haven't made this in awhile but it is a crowd pleaser every time I do! I ramped this one up a bit to add some veggies to the meal but you could make it without them if you prefer.

4 boneless chicken breast
8oz 2% Velveeta (cubed)
1 can Rotel
1 can LF Cream of Chicken Soup
1 can LF cream of Mushroom Soup
1 Bag frozen Mixed Veggies
1 package spaghetti noodles
1/2 cup shredded cheddar
salt, pepper, garlic- to taste

Preheat oven to 400 degrees.

Boil or bake chicken.
Boil spaghetti noodles according to package directions.
Cut chicken into bite-sized pieces.
In pan combine Cream of chicken, cream of mushroom, Rotel, cubed Velveeta in pan and heat over low to medium heat until Velveeta melts.
Once heated through, combine with frozen veggies, noodles and chicken. Mix together.
Pour into a baking dish and mix up well. Sprinkle a little cheese on top. Cover and cook for 20 minutes. Remove cover and cook for 10 more minutes.

Easy Pico De Gallo

Pico de Gallo salsa

I saw this on a forum I frequent and thought it looked like a good easy recipe to make some salsa with!

*Drain three or four cans of RoTel
*add three or four chopped tomatoes, a big diced red onion and a bunch of cut up cilantro.
*Then toss in salt, pepper and garlic powder to taste.
*You can always throw in a jalapeno or two if you want to kick it up a notch

Hot Artichoke Dip

HOT ARTICHOKE DIP

1 cup mayonnaise
1 cup Parmesan cheese, grated
1 cup chopped canned artichoke hearts

Combine all ingredients. Transfer to a baking and serving dish. Bake at 425°F until bubbly.

Taken from HERE

Chicken Rice and Veggie Casserole

I often make a casserole just like this with pasta but this week, I am already making pasta another night, so it will be rice! This would probably also be good with shrimp or even tuna! Enjoy!

Ingredients

- 3-4 cooked and cubed chicken breasts, skinless and boneless
- 2 cups instant brown rice, precooked
- 1/4 cup milk
- 16 ounces frozen mixed vegetables
- 1/2 teaspoon chopped garlic 
- 2 cans of LF cream of chicken soup, undiluted
-  1 cup shredded 2% cheddar cheese
- Greek seasoning

Directions
Preheat oven to 400ºF. Coat inside of casserole dish with cooking spray.

Cook rice according to package instructions.

In a bowl, combine rice, milk, mixed vegetables, garlic, cream soups, a handful of cheese and chicken.  Add a generous amount of Greek seasoning. Pour mixture into prepared casserole dish and sprinkle with remaining cheddar cheese. Cover and bake for 20 minutes. Remove cover and bake an additional 10 minutes.

Note: You can also make the same dish but substitute 2 cups of cooked pasta-I use tricolor rotini instead of rice.  Or change it up and add any different veggie you like and adjust the amount of cheese according to your taste!

Chicken Rice and Veggie Casserole

I often make a casserole just like this with pasta but this week, I am already making pasta another night, so it will be rice! This would probably also be good with shrimp or even tuna! Enjoy!

Ingredients

- 3-4 cooked and cubed chicken breasts, skinless and boneless
- 2 cups instant brown rice, precooked
- 1/4 cup milk
- 16 ounces frozen mixed vegetables
- 1/2 teaspoon chopped garlic 
- 2 cans of LF cream of chicken soup, undiluted
-  1 cup shredded 2% cheddar cheese
- Greek seasoning

Directions
Preheat oven to 400ºF. Coat inside of casserole dish with cooking spray.

Cook rice according to package instructions.

In a bowl, combine rice, milk, mixed vegetables, garlic, cream soups, a handful of cheese and chicken.  Add a generous amount of Greek seasoning. Pour mixture into prepared casserole dish and sprinkle with remaining cheddar cheese. Cover and bake for 20 minutes. Remove cover and bake an additional 10 minutes.

Note: You can also make the same dish but substitute 2 cups of cooked pasta-I use tricolor rotini instead of rice.  Or change it up and add any different veggie you like and adjust the amount of cheese according to your taste!

Chicken Rice and Veggie Casserole

I often make a casserole just like this with pasta but this week, I am already making pasta another night, so it will be rice! This would probably also be good with shrimp or even tuna! Enjoy!

Ingredients

- 3-4 cooked and cubed chicken breasts, skinless and boneless
- 2 cups instant brown rice, precooked
- 1/4 cup milk
- 16 ounces frozen mixed vegetables
- 1/2 teaspoon chopped garlic 
- 2 cans of LF cream of chicken soup, undiluted
-  1 cup shredded 2% cheddar cheese
- Greek seasoning

Directions
Preheat oven to 400ºF. Coat inside of casserole dish with cooking spray.

Cook rice according to package instructions.

In a bowl, combine rice, milk, mixed vegetables, garlic, cream soups, a handful of cheese and chicken.  Add a generous amount of Greek seasoning. Pour mixture into prepared casserole dish and sprinkle with remaining cheddar cheese. Cover and bake for 20 minutes. Remove cover and bake an additional 10 minutes.

Note: You can also make the same dish but substitute 2 cups of cooked pasta-I use tricolor rotini instead of rice.  Or change it up and add any different veggie you like and adjust the amount of cheese according to your taste!

Chicken Rice and Veggie Casserole

I often make a casserole just like this with pasta but this week, I am already making pasta another night, so it will be rice! This would probably also be good with shrimp or even tuna! Enjoy!

Ingredients

- 3-4 cooked and cubed chicken breasts, skinless and boneless
- 2 cups instant brown rice, precooked
- 1/4 cup milk
- 16 ounces frozen mixed vegetables
- 1/2 teaspoon chopped garlic 
- 2 cans of LF cream of chicken soup, undiluted
-  1 cup shredded 2% cheddar cheese
- Greek seasoning

Directions
Preheat oven to 400ºF. Coat inside of casserole dish with cooking spray.

Cook rice according to package instructions.

In a bowl, combine rice, milk, mixed vegetables, garlic, cream soups, a handful of cheese and chicken.  Add a generous amount of Greek seasoning. Pour mixture into prepared casserole dish and sprinkle with remaining cheddar cheese. Cover and bake for 20 minutes. Remove cover and bake an additional 10 minutes.

Note: You can also make the same dish but substitute 2 cups of cooked pasta-I use tricolor rotini instead of rice.  Or change it up and add any different veggie you like and adjust the amount of cheese according to your taste!

Paula Deen's Shrimp Gumbo Casserole (Adjusted)

Ingredients
Gumbo:
1 cup finely chopped onion
1 cup finely chopped celery
Heavy spary of olive oil cooking spray
1/2 teaspoon dried thyme
1 teaspoon lemon-pepper seasoning
1 tsp garlic
1 cup chicken stock
1 (14 1/2-ounce) can diced tomatoes
10-ounce package frozen cut okra
2 cups shrimp, cleaned, peeled, and deveined
2 cups of cooked brown rice

Topping:
1 egg, beaten
1/3 cup milk
12-ounce package corn muffin mix

Directions
In a skillet, spray with cooking spray and then saute onion and celery. Add thyme, lemon-pepper seasoning and garlic. Pour in stock and add tomatoes and okra. Cover pot and gently simmer for 30 minutes. Remove from heat and stir in shrimp. Transfer to a 9 x 13 glass baking dish that is coated with cooking spray.

To prepare the topping, preheat oven to 400 degrees F. Mix together egg and milk, add to muffin mix, and combine until just well-blended. Drop by tablespoonfuls on top of hot shrimp mixture, leaving the center uncovered. Bake 15 to 20 minutes.