Menu Plan Monday: Progress?

  • Posted on May 14, 2012 at 7:34 am

Menu Plan Monday at

We can’t become what we need by remaining what we are.
 ~ Max Dupree

So, last week – was better.  Especially the first half of the week.  I moved a couple of meals around due to my own lack of preparation defrosting things, but we made it.  And of course, the end of the week we ate out a little more than I had planned, due to Mother’s day, and Date Night (yay!).

Here’s the plan for this week:

Monday: Chicken Alfredo, French Bread, salad (I am so sick of pushing this meal off – we have to eat it tonight, because I don’t want to have to put it on the plan another week in a row!)

Tuesday: Pork chops, rice, veggies

Wednesday: Dinner out.  Or Shepherd’s pie.

Thursday: Chicken noodle soup, biscuits

Friday: Ham & Cheese casserole

Saturday: BBQ Chicken, mac-n-cheese, baked beans

Sunday: Frozen pizza, for the last week of Awana (we have awards after Memorial Day, but this is our last “real” night – and thus we are not locked into the pizza-on-Sunday-night routine over the summer.  But we might stick with it anyway, cause it’s easy).

And, because I love you guys, here’s my recipe for Shepherd’s pie (the super easy edition).  Forgive me, I don’t really measure and my recipes are super flexible…

Shepherd’s Pie

Serves 2 adults, 2 picky kids, + leftovers.

1 lb ground beef

brown gravy mix (I use tony’s, but whatever is cheap)

1 cup frozen mixed veggies, defrosted (or leftover veggies).

potato flakes (enough for 4 servings)

milk, water, butter as needed for potato flakes

1/4 – 1/2 cup shredded cheese (I usually use cheddar, but whatever we have shredded works fine.

  1. Preheat oven to 350F.
  2. Brown the ground beef.  Sometimes I do this ahead of time and freeze it, which makes for a really quick meal.
  3. Drain and rinse.  Put it back in the pan.
  4. Add gravy mix, veggies, and about 1/2 cup water.  Stir.
  5. Simmer for a couple of minutes to let the favors mix. (this is really so you have time to cook the potatoes)
  6. While simmering, prepare potato flacks according to the package.  If you have real mashed potatoes left over from something, just warm them up.
  7. Put the meat/gravy mixture (this should be thick) in a 9×9 casserole dish, top with potatoes.  Sprinkle with cheese.
  8. Bake for 10-15 minutes, until gravy is bubbling and cheese is melted.
  9. Serve!

My kids, for the most part, will eat this without picking the veggies out.  And I’ve found you can sneak some pureed veggies into the gravy, if you’re slick about it.

And now you know how I cook – mostly by the seat of my pants. :-)

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