Menu Plan Monday for July 7

It’s time once again for another Menu Plan Monday. How time flies! I can’t believe it’s July!

I had a little extra time today to spend on the post, and I’ve picked out a couple of favorites from my recipe binder to share with you. I’ve also included a couple of photos from previous fixings. In the future, my goal is to make more photos of my new dishes. I have several photos on file which I took months ago, but I just haven’t put those recipes on MPM yet. And I’ve flagged several new recipes to try in the future, but it always seems so much easier to go with the old faithfuls instead. But I will try to take photos whenever I make a new dish, and I’ll post them here. Hope you enjoy this week’s menu!
Monday – Au Gratin Chicken Bake (recipe below)
Tuesday – Red Beans & Rice w/ corn & crescent rolls
Wednesday – Easy Chicken & Dumplings (recipe & photo below)
Thursday – Leftover Buffet
Friday – SteakFajitas
Saturday – Baked fish w/ steamed veggies & long grain rice
Sunday – Cheesy Chicken, Bacon & Ranch Wraps (pictured below)
Au Gratin Chicken Bake
1 bag (14 oz) frozen broccoli forets, thawed & drained
1 box Betty Crocker Deluxe creamy Cheddar au gratin potatoes
2 cups of boiling water
2 tablespoons margarine or butter
1/2 cup milk
4 boneless skinless breast halfs
2 cheese sliced (halfed) or shredded cheese

1. Heat oven to 400. Spray 11×7 baking dish or 2 quart casserole with cooking spray.
2. Spread broccoli in baking dish. Stir potatoes, sauce mix, cheese sauce, boiling water and margarine in medium bowl. Stir in milk. Spread over broccoli. Place chicken breast halves on potato mixture.
3. Bake uncovered 30 minutes. Place cheese slices on chicken. Sprinkle with topping. Bake 3 to 5 minutes longer or until cheese is melted and juice of chicken is no longer pink when centers of thickest pieces are cut. Let stand 5 minutes or until sauce is as thick as desired.

Easy Chicken & Dumplings
(This started out as a noodle casserole, and it tasted just a chicken & dumpling recipe that someone I knew, used to make but this is a lot easier)

1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
1/2 cup milk
2 cans of white chicken (3/4 – 1 lb of cooked boneless chicken breast)
3 cups of egg noodles

Directions: Cook noodles according to package direction. When finished drain off water.
Mix milk soups, and chickens in a large cooking pot. Heat through. Then stir in noodles.

Here are the Easy Chicken & Dumplins with a side of Black Eyed Peas. (yum!)

(Cheesy Chicken, Bacon & Ranch Wraps. I made these a while back and they were very good, if I do say so myself.)

For other delicious menus and recipes, please visit


  1. Audra Krell says

    Hi Jerry, What a fun blog! I have a degree in English too, which I am finally using

  2. Audra Krell says

    Sorry if the last comment posted and it wasn’t done! Thanks for your great ideas on menus. I was saying that I have a degree in English too and like to do the creative things you do, except I don’t make jewelry.

  3. Thanks for posting the Chicken & Dumplings recipe – I have all of those ingredients sitting my pantry!

  4. Erica @ Cook Quick Easy Recipes says

    Nice menu. The chicken wrap looks scrumptious. Thanks for sharing.

  5. kamailesfood says

    The cheesy chicken, bacon and ranch wraps look pretty tasty. Thanks for the inspiration! 🙂 These will most definitely pass the picky husband test.

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