Another week, another list of menu ideas. 🙂 I don’t know about you, but all this cold and rainy weather we’ve been having has me craving soup lately. And warm cookies. Let’s not forget about those…
Here are my menu plan picks for this week:
3 Breakfast Ideas
Broccoli, Bacon and Cheddar Quiche – I love quiche because you can make them ahead of time, and then reheat them. We eat them a lot for dinner, but it’s also pretty awesome to wake up to a slice in the morning. {Pin it for Later}
The Best Banana Walnut Quick Bread – Quick breads are the perfect cooking from your pantry breakfast, especially banana. I mean, who doesn’t have bananas browning on their counter pretty much constantly? {Pin it for Later}
Raisin Bran Muffins – This time of year puts me in a baking mood. I get all warm and cozy in my kitchen by whipping up breakfast for the week one batch of muffins at a time. {Pin it for Later}
4 Lunch Ideas and Dinner Ideas
Cranberry Chicken Salad – This is my favorite way to use up leftover chicken. If you are in a rush for a weeknight meal, you can always pick up a rotisserie chicken and use that, though.{Pin it for Later}
Broccoli Cheddar Soup – Winter screams soup to me. Plus, I like this meatless option because it’s easy on the budget. {Pin it for Later}
The Best Tuna Casserole – This is one of those recipes that can come almost entirely from your pantry/freezer. It’s delicious comfort food at its best. {Pin it for Later}
Slow Cooker Savory Chicken with Tomatoes – No week is complete without a crock pot recipe. This chicken is perfect for days where you don’t have time to gather special ingredients. Between your freezer and your pantry, you’re probably all set. {Pin it for Later}
3 Sweet Treats
German Chocolate Brownie Bars – I am a sucker for anything coconut, and these brownie bars are to die for. {Pin it for Later}
Homemade Creme Brule – My favorite thing about these scrumptious desserts is that you get to use single serve ramekins. There is something about knowing that you get to eat the “entire dish” yourself. {Pin it for Later}
Homemade Magic Shell – If you have ice cream in the freezer, you should totally consider making some chocolate shell to top it with. It’s ridiculously simple to make and delightful to eat. What more could you possibly ask for in life? {Pin it for Later}
Featured Freezer Meal Recipe
Taco Casserole – This is one of those meals the whole family can get behind. {Pin it for Later}
Featured Canning Recipe
Fast and Easy Strawberry Freezer Jam – The first round of California strawberries are starting to hit the stores, if you are low on jam, you can make a quick batch now to get you through to strawberry season. {Pin it for Later}
What are YOU planning on making this week?
~Mavis
Find more recipes on One Hundred Dollars a Month as well as on my Pinterest Recipe Boards.
Also, be sure to check out:
Lynne says
Wow. So glad to find this website. What wonderful ideas. I had to pin this for later so I can really try all the ideas.
PattyB says
Tonight’s dinner is Velveeta cheesy pasta casserole — all from my pantry. Noodles, home made Velveeta, frozen veggies, Rotel tomatoes, Zaycon home canned chicken. Wahoo!
Mavis says
Homemade velveeta? Tell me more!!
PattyB says
Easier than I thought. 1 TB water, 1 1/2 tsp unflavored powdered gelatin, 1/2 C + 2 TB whole milk, 12 oz Colby jack cheese, shredded yourself, 1 TB whole dry milk powder…only whole dry milk powder will do because non-fat leaves an off taste, 1 tsp salt, 1/2 tsp cream of tartar.
Line a very small loaf pan (I doubled the recipe and used a meatloaf sized aluminum pan) with plastic wrap, covering the edges and allowing some excess to hang over the sides… you’ll be covering the cheese with the plastic wrap.
Combine the water and gelatin powder in a small cup.
Heat the milk in a small saucepan over med heat to begin to bring it to a simmer…don’t let boil
Put the shredded cheese, milk powder, salt, and cream of tartar in the bowl of a food processor. Pulse ingredients a few times to distribute.
Once milk has begun to simmer, slowly pour into the food processor while on through the feed tube. Once all the milk has been added, then add the gelatin mixture to the food processor.
Continue processing the cheese for 1-2 minutes, or until cheese has turned into a very smooth mixture (stop to scrape down the sides a few times during processing).
Pour cheese mix into the prepared loaf pan and spread into an even layer. Wrap the excess hanging plastic wrap over the top making sure all the cheese is covered.
Refrigerate the cheese for at least 3 hours, or overnight, until it is chilled and set firm. Use as desired. Said to last a month in the fridge but mine lasted 1 week. =) I doubled my recipe and used 1/2 Colby and 1/2 pepper jack and it turned out yummy.
Mavis says
I am so making this! Thanks for the recipe!
PattyB says
Always happy to share what gems I find! =)
Tracy L. says
THANK YOU PattyB!!!!! I’m also super excited to try making this!! Who knew?!?!!! Well, I guess you, thanks for sharing!