Menu Planning Monday: My menu for the week of 4/26

I posted a lot of information about my family and how we plan meals in this initial post. I’m in a bit of a meal planning slump right now…I think it’s due to burn out. But, here’s the menu I came up with our family for the week (and I only have to cook five nights this week!)

Sunday – I didn’t have to cook! We had our Dave Ramsey class and my mom’s birthday dinner

Monday – Lemon chicken – this is from Girlfriends on the Go: A Busy Mom’s Guide to Make Ahead Meals (these are coming out of my freezer)

Ingredients:
6 boneless, skinless chicken breasts
3 tsp dried thyme
3 tsp salt
1 clove garlic
1 cup lemon juice

Mix spices and lemon juice in a bag. Add chicken breasts. Marinate for several hours or overnight. Place in slow cooker for 4-6 hours on low. You can also bake or grill instead.

If freezing, place in a freezer bag. The chicken will marinate while thawing.

Tuesday – Beef Burgundy – slow cooker – I found this recipe on the Taste of Home website and I’m excited to try it!

Wednesday – Chicken lime tacos – I have been wanting to try this recipe since I saw it on Marci’s blog a few weeks ago – I plan to put the chicken and other ingredients in my slow cooker, cook it on low all day, and then shred the meat

Thursday – Country style pork loin

Katie (Katiedid) from Taste of Home

1 boneless whole pork loin roast (3 pounds)
1/2 cup all-purpose flour
1 teaspoon onion powder
1 teaspoon ground mustard
2 tablespoons canola oil
2 cups chicken broth
1/4 cup cornstarch
1/4 cup cold water
Hot mashed potatoes, optional

Cut pork roast in half. In a large resealable plastic bag, combine the flour, onion powder and mustard. Add pork, one portion at a time, and shake to coat. In a large skillet, brown pork in oil over medium-high heat on all sides. Transfer to a 5-qt. slow cooker. Pour broth over pork. Cover and cook on low for 5-6 hours or until tender. Remove pork and keep warm. For gravy, strain cooking juices and skim fat; pour 2-1/2 cups cooking juices into a large saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice pork; serve with gravy and mashed potatoes if desired. Yield: 8 servings.

*This recipe was SOOOO yummy! Even my kids loved it. It is definitely a keeper at our house!

Friday – Salisury steaks (slow cooker)

Saturday – Domino’s Savory Surprises House Party – we get to try out the new Domino’s bread bowl pasta AND I don’t have to cook!