Since the hurricane it’s like I have no sense of time. We are slowly getting back to normal, but the roads down here are still messed up, school just started this week, grocery stores still aren’t fully restocked, and I often find myself asking, “what day is it?”. so, here I am with my menu plan monday a day late! (keep in mind the stores are still somewhat low on supplies)
Wednesday: Chicken Soup
Friday: cheater’s chicken and rice (because it’s inexpensive!)
Thanks for stoppping by! Have a great week!
As you may know, we live in Florida and were recently impacted by Hurricane Irma. One thing you learn quickly when you live down here is how to survive without power. After the storm, if you want to cook, you basically need to be able to do so with a grill and maybe one burner (which we have). So, this is one of my hurricane meals that is easy to make and very filling.
1 family size pack of Vigo yellow rice
2 lbs chicken tenderloins
2 cans mixed veggies (green beans, carrots, peas, and lima beans)
- Season chicken with Adobo and grill until cooked.
- Follow the directions on the rice mix to add the necessary water/olive oil to the pot.
- Chop the chicken into bite size pieces and add to the pot.
- Drain the cans of veggies and add them to the pot.
- Bring to a boil and simmer 20-30 minutes, adding more water as needed, until rice is tender.
It’s not the way my grandmother used to make it, but it works if you’re in a pinch!
Ugh. I live on the East coast of Florida in Brevard county and we got hit hard by Irma this week. No power, wifi, etc. We were fortunate our house was livable. So, being a native Floridian I have learned a few things: 1. always have a manual can opener on hand 2. a generator is totally worth the investment. This is our hurricane menu, based on having a grill and one burner available:
Monday: burgers, baked beans, chips
Tuesday: keilbasa, black beans and rice
Wednesday: hot dogs, baked beans, chips
Thursday: Cheater’s arroz con pollo (my own recipe I’ll share next week when I’m not so exhausted!)
Friday: Brats, baked beans, and chips
I hope your week was better than mine! Thanks for stopping by for Menu Plan Monday!
So here we are in week 3 of August and it is time for my youngest kiddo to get back to school! I just finished ordering all of our materials and he is starting some of his online classes now. We have also been really busy at the business lately, so I haven’t had much time to do anything else and I have piles of laundry just staring at me and a floor that needs to be mopped. So, this week I am taking it really easy on our menu. Simple stuff that requires very little effort on my part to give me some time to focus on the other stuff I need to do. Here’s what’s on the menu at my house this week:
Monday: Mexican Pizza
Tuesday: Spanish Rice
Wednesday: Spanish Rice leftovers
Thursday: Chicken and Corn Tostadas
Friday: French Dip Sandwiches with frozen sweet potato fries (because some days you just can’t make everything from scratch!)
I hope you all have an excellent week! Thanks for stopping by for Menu Plan Monday!
Welcome to August! My birthday was this past weekend and I had a fabulous time celebrating with family and friends. Now, it’s back to work and regular life! Here’s our menu for the week:
Monday: Ribs with Southern Green Beans
Tuesday: Garlic and Basil chicken
Wednesay: Citrus Steak
Thursday: Lasagna Soup
Friday: Dinner out with friends
Thanks for stopping by for Menu Plan Monday! Have a great week!
Wheeee! It is the end of July and the heat is on. We have about one month left of summer vacation, and this is my birthday week, so I will be celebrating for sure! One of the things I love most about my birthday is that my hubby and boys always get together to make me a special birthday meal! I have no idea what their plans are, but I love seeing them working together in the kitchen! this is our menu for the week, as I will not be cooking on the weekend:
Monday: Red Wine Pork chops with pan roasted beans and mushrooms
Tuesday: Shepherds Pie
Wednesday: Chicken enchiladas
Thursday: French Dip sandwiches
Friday: Dinner with friends!
I hope you all have a great week. Thanks for stopping by for Menu Plan Monday!
I love a good stuffed pepper! I have a couple different recipes for them, spicy, in the crock pot etc, but I wanted to try something different so I threw this together for a change.
2 lbs. lean ground beef
6 bell peppers, seeded and sliced in half
1/2 onion, chopped
4 cloves garlic, chopped
1/2 tsp salt
1/2 tsp pepper
1/2 jar spaghetti sauce
1 tbsp Italian Seasoning,plus more for garnish
1 1/2 cups shredded Parmesan
1. Cook the garlic and onion in a skillet until soft.
2. Add the ground beef and cook until browned, drain.
3. Add the spaghetti sauce and seasonings, then simmer for 10 minutes.
4. Wash and slice the peppers and bake in the oven at 400 for 10 minutes.
5. Spoon the meat into the pepper halves and top with the Parmesan.
6. Bake for an additional 15 minutes and top with an extra sprinkle of Italian seasoning.