I am having the hardest time keeping this blog updated lately! Between Pampered Chef parties (you can shop my personal website HERE), teaching evening cooking classes, writing a weekly food column for a local publication, my daughters' activities, and yard work I can barely find the time to type a post. So this week, I'm recycling this meal plan from last May. That's right! It's May! Hooray! Let's just hope the weather starts acting like it....
This week I am going to try a new Arroz con Pollo recipe in the crock pot, plus I hope to post the recipes for Thai Crab Rangoon, Cantonese Dim Sum Rolls, and some "Secret Center" cookie cups that I made for a party over the weekend. Stay tuned for those recipes soon.
In the meantime, here's the plan!
Monday May 2nd
Crock Pot Beef Tacos
Tuesday May 3rd
BLT in a Bowl Soup
Texas Toast
Wednesday May 4th
Jalapeno Popper Grilled Cheese Sandwiches
Leftover BLT Soup or Taco Soup
Thursday May 5th
Chicken Divan
Friday May 6th
Bacon Onion and Mushroom Pizza
Saturday May 7th
Beef on a Stick
Fried Rice
Sunday May 8th
Leftovers
Grocery List
Produce
Lettuce
Tomato
6 oz. bag baby spinach
Lemon
Garlic
3 onions
Mushrooms
Flat leaf parsley
Ginger
Meat
3-4 lb. beef roast
Bacon
2 1/2 lbs. Boneless, skinless
chicken breast
1 boneless beef top sirloin
steak
3 oz. deli ham
Dairy
shredded cheese for tacos
Flour tortillas
Grated Parmesan
American cheese singles
Butter
6 oz. white cheddar
11 oz. French bread dough
3 eggs
Canned Goods
2 cans tomato soup
Banana pepper rings
1 can cream of chicken soup
Mayonnaise
1 jar salsa
Soy sauce
Rice vinegar
Hoisin sauce
Oil
Honey
Cider vinegar
Worcestershire sauce
Toasted Sesame Oil
Dry Goods
3 packets taco seasoning
Bread (for grilled cheese)
Curry powder
Bread crumbs
Brown sugar
Corn meal
Jasmin or basamati rice
Sugar
Freezer
6-8 oz. cheese tortellini
Garlic bread or Texas Toast
10-16 oz. broccoli cuts
I hope that you all have a wonderful week!
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