Menu Plan Monday for June 23

Hello all. I decided to postpone my trip this weekend, which gave me a lot of time to clean up in the house, make a huge shopping trip, and of course plan this week’s menu. I got enough groceries to last about 2 weeks (with the exception of drinks, which we seem to always need more of), and now my husband is talking about making some changes in his diet….so it looks like I’ll be going back to the store….oh well….here’s my menu for the week. I’ve also included 2 recipes. Happy Monday!

Monday – Crispy Ranch Chicken (recipe below) w/ corn & green beans
Tuesday – leftovers
Wednesday – Tuna filets with steamed veggies & long grain rice
Thursday – Tator Tot Casserole (recipe below) & black eyed peas
Friday – Chicken salad
Saturday – Leftovers from Thursday
Sunday – Chicken Cordon Blue

Crispy Ranch Chicken
About 4 boneless chicken breasts
1 can cream of chicken soup
1/2 cup of milk
1 envelope of Ranch salad dressing mix
Tortilla chips

1. Mix milk, soup, and salad dressing mix together. Spoon part of the mixture onto a bowl or plate (leaving plenty to use to put on top of chicken later. Roll chicken around on plate or in bowl with mixture until well coated.
2. Take 2 or 3 handfuls of chips (or more if desired), and crush them. Sprinkle the chip crumbs all over the chicken until well coated, or place the crumbs and chicken in a bag and shake until well coated.
3. Place chicken on a greased casserole dish or baking sheet. Bake at 400 degrees for 20 minutes.
4. Just before chicken is done baking, heat the soup mixture through on the stove. Spoon remaining soup onto chicken when serving.

Tator Tot Casserole
1/2 -1 lb beef
1 can cream of mushroom soup
1 can cream of celery soup
Tator tots or diced potatoes (enough to cover the top of the meat)
Shredded cheddar cheese

1. Brown the beef and drain off the grease. Place the beef into the bottom of a 13x9x2 in. casserole/baking dish.
2. If using potatoes, boil them for 20 minutes or so (so they’ll be soft) Then mix soups and potatoes together, and pour over mixture.
If using tator tots, arrange them on top of meat and then pour mixture of the soups on top.
3. Top with cheese.
4. Bake covered in a 350°F oven for 20-25 minutes, or until Tator-tots are lightly browned.
5. For extra cheesiness, top with more cheese and bake uncovered for an extra 5 minutes (optional)

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  1. Gotta love “extra cheesiness” in ANY recipe! 🙂

  2. mubeimmik says

    I loooove tater tot casserole! I usually toss a pint or so worth of green beans in as well, it’s so good!

  3. Jennifer says

    Your menu sounds delicious! I’m printing your tater tot casserole to try soon – sounds yummy!

    Have a blessed week!♥

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