June 17, 2008

Menu Plan Monday - 6-16-08

I'm a little late with this one, but here it goes!

- - Leftovers!

- - Eating out with Friends visiting from out of town

Wednesday - - Taco Casserole

Taco Casserole
1 1/2 lbs ground beef
1 cup chopped onion
1 cup water
1/2 cup taco sauce
1 pkg taco seasoning mix
1 pkg yellow corn shells, broken
2 cups shredded cheese

Preheat oven to 375 F and grease 12x9 baking pan. Cook beef and onion until beef is brown. Stir in water, taco sauce, and seasoning mix. cook over low heat for 3-4 minutes. Layer half of the shells on bottom of prepared baking dish. Cover and half of meat sauce and sprinkle with 1 cup cheese. Repeat with remaining. Bake for 20-25 minutes. Top with tomatoes.

Thursday - - Eating out with friends.

- - Grilled Roasted Garlic Teriyaki Chicken and
Crispy Potato Wedges

Grilled Roasted Garlic Teriyaki Chicken
2/3 cup teriyaki sauce
1 Tablespoon brown sugar
1 Tablespoon vegetable oil
6 boneless, skinless chicken breast
1 Tablespoon garlic

Combine teriyak sause, sugar, oil and garlic, stirring until sugar dissolves. Pour Miture over chicken in large plastic food storage bag. Turn bag to coat chicken with mixture. Refrigerate 2 hours, turning bag once. Remove chicken from bag. Grill chicken.

Crispy Potato Wedges
4 med potatoes cut into large wedges
1 tablespoon vegetable oil
1/4 teaspoon ground pepper
1/8 teaspoon salt
2 cloves garlic, minced

Place potatoes in large bowl, add cold water to cover. Let stand 15 minutes. Preheat oven to 425 F. Spray a nonstick sheet with vegetable cooking spray. Drain potatoes. Spread over paper towels and then cover with paper towels. Press to dry. Transfer potatoes to a clean large bowl. Sprinkle with oil, pepper and salt; toss gently to combine. Arrange seasoned potatoes in a single layer on prepared baking sheet. Bake potatoes for 20 minutes. Turn and sprinkle with garlic. Bake until golden.

- - Leftovers

- - Old-World Manicotti and garlic bread

Old-World Manicotti
12 large manicotti shells
4 cups shredded mozzarella cheese
2 cups ricotta cheese
6 tsp chopped fresh basil
1 jar spaghetti sauce
1/2 cup grated Parmesan cheese

Preheat oven to 350 F. Spray 13x9 inch baking dish. Cook pasta according to package directions. Drain and rinse with cool water. Let pasta dry on paper towels. For filling, in medium bowl, stir together 3 cups mozzarella with the ricotta and basil. Carefully stuff pasta shells with mixture. Spoon 2 cups spaghetti sauce into prepared baking dish. Arrange stuffed pasta over sauce. Pour remaining spaghetti sauce over top of pasta. sprinkle with remaining mozzarella. Bake for 15 minutes, sprinkle with parmesan; bake for 10 minutes longer. Serve :)

Be sure to visit I'm an Organizing Junkie for other Meal Planning Ideas!


  1. I really need to start doing this. Do you find it helps save money on groceries?

  2. YES! It helps me so much to plan ahead. Plus, this week (with being gone over the weekend) I just looked to see what I had and all I have to get for all the meals for the week is the taco sauce! So almost grocery bill for the week! YEAH!

  3. Great menu this week, everything looks really yummy, especially the taco casserole and the teriyaki chicken, I'm going to have to try both of those :)

    Hope you have a great week!

    Rachel xxx
    A Juggling Mum

  4. Love the idea of crispy potato wedges. I may have to try it with sweet potatoes sometime this week.

  5. I found you through Organizing Junkie. I am going to try out your chicken recipe - sounds yummy! Thanks for sharing it!