Category Archives: Menu Plans

Menu Plan: September 7-15

I’m back to planning lunches as well as dinners. I’ve been taking it far too easy on myself for the last several months and our lunches have turned into quick nachos in the microwave or the kids and I eat a lunchtime snack while Jason eats at the galley at work more often because I just haven’t been making lunch. How sad is that?

Friday, September 7:
Rehearsal Dinner

Saturday, September 8:
Wedding Dinner

Sunday, September 9:
Lunch – Pizza Quesadillas
Dinner – Meeting Jason at the galley since he’ll be at work on duty all night.

Monday, September 10:
Lunch – Korean Beef and white rice (I might skip the rice and just make these into tacos instead)
Dinner – Sweetangy Pork Chops, parmesan roasted potatoes, corn, and beer bread

Tuesday, September 11:
Lunch – tuna sandwiches
Dinner – Cheese Enchiladas and white rice

Wednesday, September 12:
Lunch – Lemon Parmesan Pasta
Dinner – Slow Cooker Pot Roast (I perfected this recipe and will share it as soon as I remember to take a picture!), “Crack Potatoes”, carrots

Thursday, September 13:
Brunch – I’m bringing this yummy casserole to MOPS.
Lunch – I’m sure there will be some yummy leftovers to clear out by now.
Dinner – Smoked Sausage Hash Bake

Friday, September 14:
Lunch – Queso Dip & salad (Holy moly, I’m pulling this one from the OLD archives. We haven’t had this in over two years and I’ve got a serious craving! Reminder to Self: Get it together and transfer this recipe with a real picture to your current blog. For goodness sake!)
Dinner – Chicken Fried Rice

Saturday, September 15: Jeremy comes home!!!
Lunch – BBQ Chicken Crescents (I’m going to use this recipe as a guide, but use barbeque sauce instead of buffalo and throw a little mozzarella cheese in there as well.)
Dinner – Million Dollar Spaghetti and I need to think of a special dessert. Think, think, think…


Menu Plan: August 6 – 12

It’s been over two months since Julie joined the family and though I’ve been cooking pretty regularly since we brought her home, I have finally gotten back into the swing of menu planning.

Last weeks menu brought back some old favorites and this weeks is pulling in a few new recipes that I’ve found on Pinterest and we’re really looking forward to.

Monday, August 6:

Brunch — Blueberry Buckle (I’m going to make these up tonight because somehow it’s better eaten the day after it’s baked.)

Dinner — Chinese Lemon Chicken with veggie fried rice.

Chore — Make pizza dough for tomorrow and let it rise in the fridge overnight.

Tuesday, August 7:

Lunch — We’ll be getting home from Playgroup utterly famished (as usual), so some quick mac & cheese from the famous blue box will fill the bill perfectly.

Dinner — Homemade Pizza (another one I forgot to make last week).

Baking — Banana Nut Bread (I bought extra bananas on purpose because I knew we couldn’t eat that many and I wanted to have some get extra ripe because I’ve been seriously wanting some banana bread.)

Wednesday, August 8:

Lunch — Smoked Sausage Hash Bake (I’ve got a lot of eggs hanging around and this is a great recipe that uses up 6-8 of them.)

Dinner — Daddy’s on duty, so we’re planning to clean out some leftovers.

Thursday, August 9:

Lunch — Grilled cheese sandwiches and fruit.

Dinner — Adobo Grilled Chicken (another yummy Wildtree meal from the freezer stockpile) with brown rice and sweet corn.

Chore — Make meatballs and freeze them for tomorrow.

Friday, August 10:

Lunch — Tuna salad sandwiches with carrot sticks and dip.

Dinner — Slow Cooker Hawaiian Meatballs with white rice.

Saturday, August 11:

Lunch — We’re going to a birthday party for a super sweet 4-year old of my friend Carey.

Dinner — Roasted Corn & Potato Chowder with breadsticks made from the same dough recipe as my Butterflake Rolls.

Sunday. August 12:

Breakfast — Sticky Lemon Rolls (Getting them made up the night before so I can just bake them off in the morning and glaze them.)

Linner — I’m going to have to give this a little bit more thought. I’m out of ideas for now.

Menu Plan: July 29 – August 4

It has been a long long time since I posted a menu plan here. I always make one, and lately we’ve been trying to eat from our pantry and deep freezer as much as possible, but I seem to constantly fail at posting it.

This week I’m pretty proud of myself because I’ve got some yummy stuff on the menu…

Sunday, July 29:

Lunch — Leftover pizza from Mellow Mushroom and nachos.

Dinner — Korean Beef and brown rice (I honestly can’t believe how well-received this was when I made it a couple of weeks ago. It’s just ground beef and a couple of other ingredients, but it was SO good!)

Monday, July 30:

Lunch — Mac & Cheese

Dinner — Spanish Garlic Chicken (Wildtree seasoning), mashed potatoes, and sweet corn.

Tuesday, July 31:

Lunch — Tuna salad sandwiches and applesauce

Dessert — Double Chocolate Chip Cookies (some for us and some for Jason to take on his night flight at work).

Dinner — Penne with meat sauce (with some left over for Jason to take to work for lunch).

Wednesday, August 1:

Lunch — Grilled cheese sandwiches and potato chips

Dinner — Balsamic Chicken, lemon potatoes, carrots, Blueberry Buckle, and fresh whipped cream. I’ll be cooking up all of this earlier in the afternoon to take over to my good friend Becca. They just added another beautiful girl to their family a week ago and our local military spouses’ club has a Sunshine Committee that volunteers to help out families when they could use a few blessings.

Thursday, August 2:

Lunch — Hot dogs and homemade fries.

Dinner — Barbacoa tacos (I haven’t made this is *forever*) and fruit cocktail.

Friday, August 3:

Lunch — We’re headed out to Dauphin Island to participate in the festivities for Coast Guard Day. I sure hope it’s a nice sunny day instead of thunder and rain!

Dinner — Homemade Pizza. After a long fun afternoon at the beach, something quick and easy for dinner will fill the bill. I’ll make up the dough on Thursday to rise in the fridge overnight and then all I have to do for dinner on Friday is press it out on the pizza stone, add toppings, and bake it off.

Saturday, August 4:

Lunch — Sausage & Cheese Crescent Squares and some fresh sliced fruit. It’s been quite a while since I made this also and it will be a perfect brunch meal since we tend to sleep in and laze around on Saturday mornings.

Dinner — We might be going to a local fish restaurant right on the bay with some friend. Erica is turning 40 and wants to celebrate with some friends. Way to embrace it! We’re hoping to go, but we’re not sure of Jason’s work schedule that night, so it’s still a maybe. If we wind up not being able to go, then we will probably meet up at the galley and have dinner with my honey so he won’t be lonely stuck at work all night.

Menu Plan: June 11-17

Monday, June 11:

Dinner – Meatballs (with a combination of my meatloaf sauce and a tiny bit of bbq sauce), creamy lemon potatoes, and green salad.

Tuesday, June 12:

Lunch – Hamburger Helper (from the box) per the 5-year old’s request.

Dinner – Cinnamon Chicken, brown rice, and sweet carrots.

Wednesday, June 13:

Breakfast – Pancakes (Usually we don’t do a “good” breakfast on week days, we stick with easy things like cereal or toast, but Jeremy wanted to get up before Jason gets home in the morning after a long night on the midnight shift and have pancakes cooking when he walks in so we can all have breakfast together before Daddy heads off to bed for the day.)

Lunch – Grilled cheese sandwiches and potato chips.

Dinner – Balsamic Chicken, funeral potatoes, and corn.

Thursday, June 14:

Lunch – Homemade Pizza

I need to bake something for Jason to take to work for his coworkers. I try to do this at least once a month but since he’s been home with us since Julie was born his coworkers have been without treats. I wonder what I should make for them…

Dinner – Cheeseburger Pie

Friday, June 15:

Lunch – Tacos

My very good friend Ericka is moving this weekend from Mobile to Hawaii. 😀 I am going to miss her like crazy and have no idea how our little group of Coastie wives is going to manage without her. As a parting gift I’m baking a big batch of oatmeal chocolate chip cookies for her to take along on their drive.

Dinner – My friend LeAnn has offered to bring us Chicken Spaghetti and some brownies. We have been extremely blessed these last two weeks since Julie was born; a lot of wonderful friends have been so generous and brought us meals. We’ve only needed to cook about half the time and I appreciate it so very much.

Saturday, June 16:

Brunch – Pepperoni Muffin Bites, scrambled eggs, and sliced fruit.

Dinner – Mongolian Beef with white rice

Sunday, June 17 – Father’s Day:

Breakfast – Blueberry Boy Bait 🙂 The name is cute and the picture looks irresistible!

Lunch – PB & J and potato chips.

Dinner – Baked Ziti and garlic bread from a homemade loaf of french bread (I’m so excited to try my hand at artisan bread!)

Dessert – Lemon Supreme Pie

Menu Plan: May 16-20

We’re closing in on our due date and we’re all getting very excited to meet this little girl, however I do still want to cook for my family instead of slacking off and heating up frozen or canned foods (which we don’t have many of anyway). So, here’s our plan for this week:

Wednesday, May 16:

Orange Chicken with veggie fried rice

Thursday, May 17:

Homemade Zuppa Toscana and salad

Friday, May 18:

Ericka’s Bow Tie Lemon Chicken with Parmesan Herb Biscuits

Saturday, May 19:

Cran-Grape Meatballs, Potato Cheese Casserole, and corn.

Sunday, May 20:

Smoked Sausage Hash Bake (I wrote the recipe down the last time I made it, forgot to post it, and now I need to hunt it out.)

Some kind of quick snack after church. Not sure what that’ll be. Maybe carrot sticks, ranch dip, ants-on-a-log, that kind of thing.

Then we’re heading to the first birthday party for a good friend’s third son. I can’t believe he’s already 1! They’re having a cook-out, so I get a night off from cooking. 🙂

Monday, May 21:

Summer Pasta

Menu Plan – Last week of March

Oh my goodness, March is almost over and that means that Jesse’s birthday is right around the corner. I can’t believe my bitty baby is going to be 2 years old already!

This is what I’ve planned to make this week:

Thursday, March 29:

I’m so excited… Jason doesn’t have to work today so I think we’ll head over to Oak Hill Farm a few minutes down the road and pick us a whole bunch of strawberries. I love them when they’re in season, so much sweeter than the rest of the year. We need lots so we can fill up our freezer like we did with blueberries last time. Sadly, Jeremy’s not here to share in the picking, but I promised him that I’d pick extra for him to eat when he comes home on the 15th.

Thai Chicken with veggie fried rice

Friday, March 30:

Chopped Steak (hamburger steak) with onion soup mix, potato cheese casserole, and corn.

Saturday, March 31:

I’m going to a Wildtree Cooking Workshop with a couple of friends. Each of us will come home with 10 meals prepped and ready for the freezer and ingredients to make 10 more. Those will come in very handy with the baby due in 10 weeks. Jason and Jesse will have to fend for themselves.

Sunday, April 1:

Breakfast: Blueberry Buckle. Can you believe that I still have over a gallon of blueberries left from when we picked a zillion of them last July?

We’re having a picnic lunch with our church family after service. After lunch there will be an Easter egg hunt for the kids, a cake walk and games. Looking forward to it!

Sandwich for a Crowd (I’m only making one of the two sandwiches, and subbing turkey for the roast beef).

Chunky Red-Skinned Potato Salad with Bacon (I’m not a fan of the typical mushy bland potato salad, but this one sounds great!)

Carrot sticks with ranch dip, homemade shortbread cookies, and strawberries stuffed with cheesecake filling.

Monday, April 2:

Ericka’s Creamy Fettuccine Toss with chicken, green salad with homemade Italian dressing, and a Cherry Dump Cake to celebrate Jesse’s birthday.

Tuesday, April 3:

I’m drawing a blank… I need to make something with ground beef because we’re having chicken on Monday and Wednesday, but I don’t want to make the same old things. Any ideas?

Wednesday, April 4:

Balsamic Chicken, brown rice, Butterflake Rolls, and sweet corn.

Menu Plan: March 10-16

This is my last week of cooking before I fly off to California again to visit Jeremy for a few days.

Saturday, March 10:

Baked Ziti with parmesan herb rolls

Sunday, March 11:

Breakfast — I’m going to give Alton Brown’s overnight cinnamon rolls a try because I can make them up Saturday evening, let them rise overnight in the fridge, and then bake them up Sunday morning while we’re all getting ready for church.

Dinner — Country Chicken (a new-found recipe from Mimi’s recipe box) with carrots and twice baked potatoes. The new recipe sounds hearty and homey. If it turns out as great as the photo looks then I’ll share it.

Monday, March 12:

Mama’s going to Cooking Club with the girls (I’m bringing two pizza doughs) so Daddy and Jesse are fending for themselves for dinner.

Tuesday, March 13:

BBQ meatballs, potato wedges, and carrots.

Wednesday, March 14:

Balsamic Chicken, brown rice, and sweet corn.

Thursday, March 15:

Beef Stew in the crock pot. It’s been a long time since I’ve made a yummy stew and I’m looking forward to it.

Friday, March 16:

Chicken Alfredo over pasta with salad.


I’ll be gone from Saturday afternoon through Wednesday evening, and I’m sure I’ll be missing my kitchen quite a bit by the time I get home. I wonder what I’ll be feeling like making when I get home?