Menu Plan Monday April 26- May 2

We are home from the hospital! YAY! We can finally see the light at the end of the tunnel. It’s about time. Scott is still in a lot of pain from the lithotripsy and not eating a lot and I’ve had a horrible migraine for a few days, and missing a filling in my tooth! OUCH! So this weeks menu could change with our health at any moment.

Monday: Chicken Fajita Wraps
Tuesday: Hamburger Helper with garden salad
Wednesday: Grilled Chicken, Corn Casserole and salad
Thursday: Vegetable Beef Soup
Friday: Homemade Pizza (recipe soon!)
Saturday: Roast, mashed potatoes, roasted carrots, mac n cheese
Sunday: Sub Sandwiches

Stick around by subscribing to my feed or Facebook “like” page, I’m going to be working on my household notebook and sharing some resources and ideas for menu planning, routines, chores and lots more!

Menu Plan Monday (Cool Whip Cookies)

This week is going to be so busy! We have a cookie party, a Girl Scout party, 3 class parties, shopping with my mom and a partridge and a pear tree. So needless to say, Scott will be helping with dinner a lot of the nights.

Monday: Scott’s Mac and Cheese along side Roast Beast with carrots and potatos

Tuesday: Grilled Chicken with Loaded Potato Soup

Wednesday: Vegetable Beef Soup

Thursday: Mexican Taco Bake

Friday: Grilled Chicken Salad

Recipe: Cool Whip Cookies


  • 1 (18 1/4 ounce) box cake mix (any flavor desired)
  • 1 (8 ounce) container Cool Whip
  • 1 egg


  1. #1 Mix all ingredients. #2 Form into balls. #3 Roll in confectioners’ sugar. # 4 Bake at 350°F for 10 to 12 minutes. #5 Cool in pan a few minutes before removing.

Quick Notes

Use any Cake mix that you enjoy, experiment with different combinations.

Recipe Roundup for Vacation Week (Mexican Seasoning Recipe)

I’m blogging from the beach in Gulf Shores, AL this week. I’ve already done some cooking for a small army, and will continue on until Friday. After that, the plan is to be a diet of sorts for a few weeks until the kids are home after two weeks with their dad.

Monday: Potato Soup

Tuesday: Mexican (Taco Seasoning Recipe Below) and Neen’s Homemade Ice Cream

Wednesday: Chicken Pot Pie

Thursday: Roast Beast Beef, carrots and potatoes, Peach Cobbler

Friday: Mama’s home with no kids, so I’m NOT cooking!

Recipe: Taco Seasoning

*Note* I’ve been using this recipe for a few years, and wish that I would have brought my can from home for vacation this week. I add a little water to my ground beef before adding this, and as a dry rub for chicken or steak. I also add salt to taste, but only after everything is done.


  • 1 cup dried minced onion (this is one of the 2 oz. bottles from Walmart)
  • 1/3 cup cup chili powder
  • 2 tablespoons cumin (I actually add an extra tablespoon-we love cumin)
  • 4 teaspoons crushed red pepper (this can get spicy, use less if you have little ones or don’t like it too hot)
  • 1 tablespoon oregano
  • 4 teaspoons garlic powder
  • 2 teaspoons onion powder


  1. Combine all ingredients and store in a cool, dry place.
  2. When you’re using for Mexican dishes, use about 1 tablespoon or so per 1 pound ground beef, or chicken or beans. More if you like the extra flavor.

Cooking time (duration): 1

Culinary tradition: Mexican

My rating: 5.0 stars

Recipe by on.