Ready for a new menu plan? Here you go! As always, I will be posting the recipes (and linking to them on this post) throughout the week, so if you'd like to follow along with me, print out the shopping list and bookmark this page so you can come back for the recipes. It's going to be a yummy week!
I'm linking up with I'm an Organizing Junkie for Menu Plan Monday.
Monday: Tofu Rancheros - in an effort to use up the leftover tofu from this meal, I discovered this yummy recipe!
Tuesday: Spicy Tuscan Soup - back by popular demand!
Wednesday: Chicken Cordon Bleu Casserole - so much easier than the original dish
Thursday: leftover/takeout night - might I recommend the soup? It only improves with age.
Friday: Thai Chicken Pizza - a pizza that tastes gourmet but is a cinch to put together
Saturday: Done-in-a-Buns and Potato Wedges - or Pigs in a Blanket, call them what you will, this is sure to be a kid-pleasing meal
Sunday: Pioneer Woman Fried Chicken and Mashed Potatoes - straight from the cookbook, you didn't think I'd stop with Blackberry Cobbler did you?
Family Night Treat: Chippy Blond Brownies - so addicting, like chocolate chip cookies in bar form
You ready? Let's get shopping!
The amounts listed here are for a family of 3-4. If you are feeding a larger family, double the amounts that are asterisked. For Menu Plan Explanation, click here. For all of my menu plans, click here.
printable shopping list
Pantry:
flour
brown sugar
honey
yeast
baking powder
salt
seasoned salt (like Lawry's)
black pepper
plain bread crumbs
crushed red pepper
Montreal Steak Seasoning
dried rosemary (fresh works too if you have it)
dried thyme
paprika
cayenne pepper
Tabasco
canola oil (make sure you aren't running low, after all we'll be making fried chicken!)
olive oil
rice wine vinegar or cider vinegar
soy sauce
vanilla extract
peanut butter
1 can cream of chicken or celery soup
3 cubes chicken bouillon or 3 tsp bouillon granules (or 3 cups chicken broth)
*4 oz duck sauce or plum sauce (found in the Asian cooking section)
1/4 cup peanuts
1 1/4 cups chocolate chips
16 oz jar salsa
Fresh:
2 red onions
*1 red bell pepper
*1 green bell pepper
*4 scallions (green onions)
*1 cup bean sprouts
1 small package sliced mushrooms
1 bunch cilantro (only need about a handful)
1 cucumber
1 bunch kale (actually you only need about 1/4 of a bunch)
1 head garlic
5 lb bag medium russet potatoes (need about 7 lb if doubling)
*16 oz tofu (firm is best)
*8 tortillas (flour or corn, get what you like)
3 eggs
*8 oz Monterey Jack cheese (shredded or block)
*8 oz cheddar cheese (shredded or block) + 4 slices of cheddar cheese
8 oz Swiss cheese (this one needs to be in block form)
2 sticks butter (3 sticks if doubling)
1 cup (8 oz) heavy cream
2 cups (16 oz) milk
*4 oz cream cheese
*2 cups (16 oz) buttermilk (feel free to make your own with milk and vinegar if you'd rather
1 lb hot breakfast sausage
2 slices bacon
2 1/2 lb boneless, skinless chicken breast (3 lb if doubling, Tuesday's casserole should feed 8 as is)
1/2 lb diced ham
*1 cut-up fryer chicken
*4 hot dogs
I'm linking up with I'm an Organizing Junkie for Menu Plan Monday.
Monday: Tofu Rancheros - in an effort to use up the leftover tofu from this meal, I discovered this yummy recipe!
Wednesday: Chicken Cordon Bleu Casserole - so much easier than the original dish
Thursday: leftover/takeout night - might I recommend the soup? It only improves with age.
Friday: Thai Chicken Pizza - a pizza that tastes gourmet but is a cinch to put together
Saturday: Done-in-a-Buns and Potato Wedges - or Pigs in a Blanket, call them what you will, this is sure to be a kid-pleasing meal
Sunday: Pioneer Woman Fried Chicken and Mashed Potatoes - straight from the cookbook, you didn't think I'd stop with Blackberry Cobbler did you?
Family Night Treat: Chippy Blond Brownies - so addicting, like chocolate chip cookies in bar form
You ready? Let's get shopping!
The amounts listed here are for a family of 3-4. If you are feeding a larger family, double the amounts that are asterisked. For Menu Plan Explanation, click here. For all of my menu plans, click here.
printable shopping list
Pantry:
flour
brown sugar
honey
yeast
baking powder
salt
seasoned salt (like Lawry's)
black pepper
plain bread crumbs
crushed red pepper
Montreal Steak Seasoning
dried rosemary (fresh works too if you have it)
dried thyme
paprika
cayenne pepper
Tabasco
canola oil (make sure you aren't running low, after all we'll be making fried chicken!)
olive oil
rice wine vinegar or cider vinegar
soy sauce
vanilla extract
peanut butter
1 can cream of chicken or celery soup
3 cubes chicken bouillon or 3 tsp bouillon granules (or 3 cups chicken broth)
*4 oz duck sauce or plum sauce (found in the Asian cooking section)
1/4 cup peanuts
1 1/4 cups chocolate chips
16 oz jar salsa
Fresh:
2 red onions
*1 red bell pepper
*1 green bell pepper
*4 scallions (green onions)
*1 cup bean sprouts
1 small package sliced mushrooms
1 bunch cilantro (only need about a handful)
1 cucumber
1 bunch kale (actually you only need about 1/4 of a bunch)
1 head garlic
5 lb bag medium russet potatoes (need about 7 lb if doubling)
*16 oz tofu (firm is best)
*8 tortillas (flour or corn, get what you like)
3 eggs
*8 oz Monterey Jack cheese (shredded or block)
*8 oz cheddar cheese (shredded or block) + 4 slices of cheddar cheese
8 oz Swiss cheese (this one needs to be in block form)
2 sticks butter (3 sticks if doubling)
1 cup (8 oz) heavy cream
2 cups (16 oz) milk
*4 oz cream cheese
*2 cups (16 oz) buttermilk (feel free to make your own with milk and vinegar if you'd rather
1 lb hot breakfast sausage
2 slices bacon
2 1/2 lb boneless, skinless chicken breast (3 lb if doubling, Tuesday's casserole should feed 8 as is)
1/2 lb diced ham
*1 cut-up fryer chicken
*4 hot dogs
