Menu Plan Monday

Sunday Night--chicken fried rice, stir fried veggies
Monday Night--Breakfast for dinner, muffins, eggs, sausage, pears
Tuesday Night--Beef stroganoff over rice, broccoli
Wednesday Night--creamy crock pot chicken, rice, veggie
Thursday Night--spaghetti, broccoli or green beans
Friday Night--black bean burritos, spanish rice
Saturday Night--pizza
Sunday--sausage and cheese omelets, fruit

Breakfast--yogurt and granola, peanut butter toast, eggs
Lunch--PB&J, ham sandwiches, macaroni and cheese, leftovers

snacks--triscuits/carrots and hummus

I am still couponing and planning those meals. In fact, the night's plan is to sit down in front of the television to watch Season Five of Lost while I cut and sort coupons. I have to in order to stick to the budget, especially since I know meal planning and couponing will soon be put on the back burner. I hope to still plan something after John is born, but I am realistic enough to know that it will be a very simple meal plan until our life settles into some sort of schedule.

I would love some reader feedback on how you handled meal planning with a newborn!! Any good ideas for maintaining my sanity and the budget?

As always, Organizing Junkie is the place to go for all things meal planning.

I wanted to come back and add the recipe for "Creamy Slow-Cooker Chicken." It is a Southern Living Recipe, though I can't remember which month it came from. In fact, I might have copied it down from mom's 2009 Southern Living cookbook. Anyway, here it is.

6 boneless chicken breasts (2.5 lb)
2 t salt
2 T oil
1 can cream of mushroom
1 (8 oz) pack of cream cheese
1 envelope of Italian dressing mix

sprinkle chicken with salt
cook chicken in batches in hot oil in large skillet until browned on both sides
Transfer to 5 qt. slow cooker, reserve drippings in skillet
Add soup, cream cheese, and Italian dressing mix to hot drippings in skillet.
Cook over medium heat, stirring constantly, 2-3 minutes, or until cheese is melted and mixture is smooth
Pour mixture over chicken.
Cover and cook on low for four hours.
Stir before serving.

Okay, because I want to use what ingredients I have on hand, I am actually making a few adjustments. We'll see how it tastes in the end. I am using chicken thighs from the freezer, and I don't have the Italian dressing mix, so I will probably use French onion mix. I think everything else will stay the same. I am going to serve it with rice and a green vegetable--either broccoli or green beans.