Last week’s menu plan went well. I was able to try a new recipe with some meatballs I had previously made and frozen. I made the sauce from Elise’s Swedish Meatballs (minus the jam), and they were delicious! I have to say, I haven’t ever liked Swedish meatballs in the past, but I will definitely be making this recipe again.
I am starting out this week by roasting a chicken, and turning it into several meals. If you have never tried this, I completely recommend it! You can get several meals out of one chicken. First, we’ll have roasted chicken for dinner. The leftover meat will be used to make quesadillas and to add to a soup. I will also make broth from the leftover chicken bones for the soup, too. It is so economical to cook a whole chicken, and you are using every part of the chicken possible.
This week, I am trying two new recipes: Tried & True Meatloaf, which cooks in a crock pot, and Rigatoni with Roasted Broccoli and Red Onions. The rigatoni recipe is from the newest issue of Woman’s Day (but I couldn’t find it on their website to link to it). I’ll let you know how they turn out!
Dinners
Roasted Chicken
Chicken Quesadillas
Chicken Tortilla Soup
Tried & True Meatloaf
Rigatoni with Roasted Broccoli and Red Onions
Dinner at church
Leftovers
What’s on your menu this week?