Menu Plan Monday — August 24

Do you remember my dilemma from last Friday? It was pick Hubby up from the airport and then either go to Ikea or take all the kids to Steak and Shake for dinner as a treat. Guess what won out?

Ikea.

But it wasn't quite that simple.

Hubby was in Washington, D.C., last week. On Friday there were storms passing through, and not only were planes not landing or taking off, his was still in Pittsburgh. He was originally supposed to arrive in Detroit at 4:19. So in our joint ingenuity and optimism, we decided I'd go to Ikea first and then pick him up at the airport. We estimated his arrival time at about 7:30 p.m.

Well, another storm appeared on the radar when they were next in line to take off, the crew timed out, another crew had to be flown in, and eventually he took one of the last five seats on another flight coming into Detroit. By this point I'd driven the hour back home to wait it out, after a very enjoyable Ikea trip, of course. I drove another hour back to pick Hubby up at about 11:45 p.m.

So in the interest of rewarding myself, as if Ikea wasn't enough, I voted for Steak and Shake on Saturday evening. Hubby didn't blink an eye and cheers erupted from the peanut gallery.

All that said, we're going meatless a couple of times this week and I have some frozen chicken already cooked and cut up I plan to use for a few recipes.

Monday — 5-Minute Southwest Layered Salad. Since we had our little treat on Saturday, I didn't get to have my food in my food favorite. Actually the only food in my food I eat, but whatever.

Tuesday — Chicken and Rice Casserole. Does this count as food in my food? Nah. (Recipe to follow.)

Wednesday — Spaghetti.

Thursday — I'm taking a chicken recipe I have that doesn't call for cooked, cut-up chicken and doing it that way, kind of like a casserole (it's called Chicken Supreme). If it works, I'll share the recipe later.

Friday — Impossibly Easy Chicken Pot Pie. I just buy individual bags of frozen vegetables that we eat (namely because I don't eat green peas) and then mix it together instead of buying the name brand this recipe calls for. I only use green beans, carrots, and corn. I should get points for all three colors. I make two of these pot pies and we have part of one left over.

Saturday — Clean out the fridge and pantry.

Sunday — Eat out since we at in all week!

Chicken and Rice Casserole
from my Grandma

1 cup chopped celery
2 T chopped onion
2 T butter
1 cup cubed cooked chicken
2 cups cooked rice
1 can cream of chicken soup (undiluted)
3/4 cup mayonnaise (not Miracle Whip salad dressing)

Saute celery and onion in butter.

Mix chicken, cooked rice, soup and mayo. Add onion and celery. Mix well and put in baking dish.

Top with:
1 cup crushed corn flakes
1/4 cup melted butter
1/2 cup slivered almonds

Bake 45 minutes at 350 degrees.

Note: 1/2-3/4 cup chicken broth added to the rice mixture makes it more moist.

Go visit Laura, The Organizing Junkie, for more great menu and meal-planning ideas.