Monday, May 11, 2009

Menu Plan Monday- Week of May 11, 2009 w/ Recipes

This week I am getting back on schedule after having family in town for the last 8 days. This means bedtime, bathtime, mealtimes, naptimes...everything is getting back on track! Yippee. Here are my meals for this week:

Breakfasts: Eggs & Toast, Smoothies, Pancakes and MAYBE----Waffles, we'll see
Lunch: All the dinners leftovers, yeah baby!

Monday: (Dinner at Nana's) But I am making ahead a Chicken Noodle Soup Secret Ingredient! (RECIPE BELOW)

Tuesday: Chicken Noodle Soup (Recipe Below)

Wednesday: Picadillo w/ Naan & Broccoli

Thursday: Snobby Joes w/ Whole Foods Buns mmmm.... and veggies

Friday: Pizza- going to attempt making my own dough. We put whatever we've got in the fridge...spinach, whatever. I have a lot of frozen ham, so I might thaw some out and put that on there with some pineapple.

Saturday: Burgers, corn and potato salad

Sunday: Crock Pot Short Ribs

Chicken Noodle Soup w/ SECRET INGREDIENT!!!


  • 8 cups chicken broth
  • 2 cups diced, cooked chicken meat
  • 1 cup peeled and cubed potatoes
  • 1 cup diced carrots
  • 1 cup diced zucchini
  • 1 cup broccoli florets
  • 1 cup canned whole tomatoes, chopped
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 2 cloves garlic, minced
  • 1/2 cup peanut butter )SECRET INGREDIENT!!! Delicious
  • 1 tablespoon chopped fresh parsley
  • salt to taste
  • ground black pepper to taste
  • 1 1/2 cup egg noodles


  1. In a large stock pot, combine the broth, chicken, potatoes, and carrots. Bring the soup to a boil, and then reduce heat to medium. Cook for about 10 minutes, till vegetables are tender.
  2. Add zucchini, broccoli, tomatoes, celery, onion, green pepper, and garlic. Simmer for about 8 minutes.
  3. Add peanut butter, parsley, salt, and pepper; stir until peanut butter is fully blended. Simmer for 3 minutes longer.
  4. 10 minutes before you are ready to serve, add egg noodles.

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