Monday – Pierogi Casserole (as tasty as pierogis but much easier to make), steamed broccoli, fruit salad
Tuesday– Roast chicken (making two chickens so I can use the leftovers Thursday), crispy smashed potatoes (Boil potatoes in water until cooked completely through. Let cool for 10-15 minutes. Smash the potatoes with a heavy coffee mug or saucepan. Coat with olive oil and spices – we really like the McCormicks Applewood Seasoning spice mix. Bake for 30min at 325 degrees F on the middle rack and then for about 15 minutes on the top rack to allow them to crisp up), green beans
Wednesday – Aunt Jerri’s Pork chops and rice, corn, peas
Thursday – Chicken pot pie soup (use chicken reserved from Tuesday), tossed salad
Friday – Pot roast (making extra for Sunday night), roasted potatoes and carrots
Saturday – Dinner out
Sunday – Pulled beef sandwiches (from extra pot roast), oven fries, coleslaw
I’ve linked up to Menu Plan Monday over on OrgJunkie.com – check it out for more great menu plan ideas!