Saturday menu planning round-up

March 3, 2012 § 2 Comments

Well, it’s Saturday, and here’s my menu plan for this coming week! I must say I am pretty excited about it.

  • Monday: Chicken pot pie
  • Tuesday: Lentil and sausage soup
  • Wednesday: Stout cheddar meatloaf muffins
  • Thursday: BBQ chicken sandwiches
  • Friday: Ahi tuna tacos  

Chicken pot pie

The Pioneer Woman’s Leftover Turkey Pot Pie recipe, with the following changes:

  • Chicken instead of turkey (given)
  • A mixed frozen veggie blend instead of just peas (corn, green beans, carrots and peas)
  • Sans wine (purely because I don’t have any on hand, and probably won’t by Monday)
  • Added garlic powder, to taste

P.S. Her Perfect Pie Crust really is a perfect pie crust! you should give it a shot sometime.

Lentil and sausage soup

Taken from Better Homes and Gardens New Cook Book


  • 2 14-ounce cans reduced-sodium chicken broth
  • 1 ½ cups water
  • 1 cup lentils
  • 1 cup sliced celery (2 stalks)
  • 1 cup sliced carrot (2 medium)
  • ½ cup chopped onion
  • ½ tsp dried thyme, crushed
  • ⅛ tsp cayenne pepper
  • 2 cloves garlic, minced
  • 6 ounces cooked smoked sausage links, quartered lengthwise and sliced (I usually use Johnson’s chicken sausage or substitute bacon)
In a large saucepan combine broth, water, lentils, celery, carrot, onion, dried thyme,  cayenne pepper and garlic. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until vegetables and lentils are tender. Stir in sausage. Heat through.
Note: I normally saute the vegetables and sausage (or bacon) first, then add broth, water, lentils, thyme and garlic. I feel this makes it a little more flavorful.

Stout cheddar meatloaf muffins

I found this recipe on Pintrest, and it sounds amazing! I will probably leave out the mushrooms and use 2 lbs ground beef instead of beef and veal. Instead of shaping it into a meatloaf, I’ll make them into mini meatloaves in my muffin pan.

BBQ chicken sandwiches


  • 2 chicken breasts
  • 1 tsp garlic powder
  • Salt, pepper to taste
  • Your favorite BBQ sauce
  • Apple cider vinegar, splash
Additional sauce
If you like North Carolina style BBQ (vinegar based), I always make this sauce…it is fantastic! I make this a day ahead of time (to let the flavors meld) and serve it on the side. I originally go light on the traditional BBQ sauce in the crock pot in order to use this right before consuming.
Place chicken breasts in crock pot, sprinkle with garlic powder and salt and pepper to taste, pour BBQ sauce on top of chicken (I usually use about a cup’s worth, but use your eye), add a generous splash of apple cider vinegar. Cook 3 to 4 hours on high or 6 to 8 hours on low. Serve with slaw and your favorite sides.

Fresh tuna tacos

This recipe seems simple and yummy, perfect for a Friday! Maybe we’ll pair with margaritas and chips and mango salsa :)


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