Sunday, January 6, 2013

Menu Plan–January 6th

During the last two weeks, we enjoyed some delicious foods – some we only have one time a year.  Like, our NYE Taco Dip.

And, our Christmas Eggs.  This year, I made them with Greek Yogurt rather than sour cream and we liked them even better than the original. 

We also made four batches of Gingerbread Scones.  They are soooo good.  I'll likely make them again before the month is up.

In addition to our traditional Busy Day Soup and Chicken Chili, we also made a huge batch of Minnesota Wild Rice Soup.  Oh was that good on New Years Day. 

We also pulled out an oldie – Chicken with Peppers.  I forgot how good this one tastes and how simple it is to make.

Towards the end of December I tried a two-week menu plan for the first time, and it went really, really well.  Granted, it was the holidays, so the need to be organized was there, but I really enjoyed not having to plan after just one week!  So, I’m going to try it again and see how it goes.  I’ll post one week at a time, but know I’m planning two weeks out. 

Granola with dried fruit
Crockpot Chicken {rotisserie?} & Twice Baked Potato Casserole, steamed veggies

To do: Nothing!

Baked Oatmeal {likely Berry Baked Oatmeal}
Leftover soup {from last week}
Rice Cooker Cheesy Rice & Green Beans

To do: Mix together dry ingredients for scones, dice veggies for soup

Gingerbread Cranberry Scones
Winter Minestrone {new}, French Bread {freezer}

To do: Thaw French bread {am}

Leftover Baked Oatmeal
Leftover soup, whole wheat crackers
Brown Rice Casserole {new}

To do: Dice extra veggies for breakfast

Veggie Scramble
Leftover soup, French Bread {freezer}

To do: nothing

Granola with dried fruit
Pepper & Spinach Pizza or Garden Veggie Ricotta Pizza

To do: Take ham out of freezer

TBD {make enough for Sunday leftovers}
Clean out the fridge
Ham & Garden Veggie Shells

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Thanks for stopping by! I'd love to hear from you; especially how you're finding JOY in your kitchen.

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