Menu Planning: Week 13

Here's what's on our dinner plates this week. Our schedule got all out of whack last week, resulting in spoiled meat and wilted lettuce! So my goal is to plan simpler meals this week and not waste anything!!

Thursday- Chicken Casserole (see below); salad

Friday- pizza night

Saturday- meatball subs; raw veggies

Sunday- grill out; corn on the cob

Monday- blueberry pancakes; bacon

Tuesday- Baked Chicken Quesadillas; chips and salsa

Wednesday- Pierogi Beef Skillet; cheddar biscuits


Chicken casserole (recipe from my friend Emily- thanks!)


3 large boneless chicken breasts ( I boil them and then shred them to chicken salad consistency)

1 can of cream of chicken soup

1 can of cream of celery soup

1 box of instant stuffing

1 cup of chicken stock from boiled chicken (or you can use canned broth or bouillon)

2 cups of shredded cheddar or colby cheese



Combine cooked chicken, stuffing mix, both cans of soup, chicken stock and 1 cup of shredded cheese in a large bowl and mix well.



Spread mixture in a 9x13 pan and cook at 350 for 30 minutes. I sprinkle the remaining cheese on top of the casserole in the last 5 minutes before I remove it.

This is great to make the night before and cover and stick in the fridge for the next night.