Meal Planner 5/20

So last weeks meal plan went ok. The first half of the week was a little rough since it takes twice as long to thaw food out from our deep freezer. I have to keep that in the back of my head. Anyways, here is what we are having this week:

Monday: Turkey Burgers!! Yum.

Tuesday:Spaghetti Dinner

Wednesday: Slow Cooker Chicken drumsticks, Rice and a veggie


Thanks again pinterest for the recipe: check it out!

Thursday: Crockpot Italian Chicken...Pinterest Recipe!!


4 Chicken Breasts, 1 Packet Zesty Italian Dressing Seasoning, 1 8 Oz. Cream Cheese (softened), 2 Cans Cream Of Chicken Soup; Cook On Low For 4 Hours. If Sauce Is Too Thick, Add A Little Milk. Serve Over Pasta


Friday - Pat McGann comes into town and what better way to celebrate than having Dan make her his famous....Double cut pork chops, Roasted sweet potatoes and roasted Parmesan cauliflower.


The Cauliflower recipe is actually a pinterest recipe that has become a favorite in our house. You can check it out here

Saturday - Cowboy Skillet Casserole - This is one of my moms favorite recipes! Check out the recipe below.

Sunday - My mom and I will probably eat out somewhere after church and then snack away the rest of the day. Poor Dan has to work...

Cowboy Skillet Casserole


- 1 lb. ground beef
- 1/2 onion, chopped
- 2 red bell peppers, cut into two inch pieces
- 1 (15 ounce) can of baked beans (I use bushes and get a really flavorful one)

- 1 package of fajita mix
- 1 (8.5 ounce) package of corn bread mix (I sometimes use two to cover the whole casserole better)
- 1 egg

-  1/3 cup milk


1). Preheat oven to 350 degrees
2). Crumble the ground beef into cast iron skillet over medium-high heat. Cook, stirring frequently until beef is evenly browned. Drain the grease and add the onion. Cook onion until translucent. Add the red pepper, beans and fajita seasoning. Cook and stir until heated through. Spread out in an even layer in the skillet.
3). Mix the package of cornbread mix according the directions on box and spoon over beef mixture
4). Place the skillet in the oven and bake for 20 minutes or until a toothpick inserted into the cornbread comes out clean
5). Let cool before serving.