Menu Plan Monday – I Need Help!

Did you ever have one of those weeks where you just don’t feel like cooking.  Well, this is one of them.  I have to try to resist the temptation to order take out.  So, I’m thinking I will let you guys tell me what to cook.  Here is a list of what is in my freezer that I can use:

  • Hot Dogs
  • London Broil
  • Chicken Soup
  • Chicken Sausage
  • Whole chicken
  • Tilapia
  • Ground Beef
  • Boneless Chicken
  • Bacon

I’ve got lots of cheese (all kinds), sour cream, bread crumbs, fresh broccoli, peppers.

So hit me with some good ideas.  Don’t let me order take out food.  🙂

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  • Julia L

    TILAPIA – Panko-crusted Tilapia, Rice, Veggies

    GROUND BEEF – Meatloaf, mashed potatoes (or smashed potatoes), Salad
    OR…Homemade Burgers, Roasted Potatoes

    BONELESS CHICKEN – Is this a breast, I assume? Chicken Cutlets with Pasta, or Chicken Parm, or stuffed chicken breast

  • Martha

    you didn’t state if the chicken soup was Cream of Chicken? Chicken Noodle?

    • Cindy

      Chicken Broth right now with chicken, carrots, celery. No noodles in it yet.

  • gina

    an easy/inexpensive way to change up london broil: grill & slice london broil thin (maybe you can get someone else in the house to do the grilling). sautee onions & sliced meat w taco seasoning. put in burrito w melted cheese. sour cream &/or guac are nice additions if you have them

  • Anonymous

    how about stuffing the chicken breast with ricotta or any kind of cheese? you can put the chicken on top of pasta with alfredo sauce or cream of chicken soup?

  • Lisa

    With the ground beef you can make a Taco Pie

    Taco seasoning
    Shredded cheese
    refried beans
    sour cream
    Optional – black olives, onions, peppers

    Brown the meat and drain fat
    season with taco seasoning as directed on package
    (I know you purchased some Mission Tortillas recently if you have them this will be perfect)
    Layer a 13×9 baking dish with the tortillas, add the seasoned meat, spread refried beans over meat, than add tomato/salsa, lettuce, cheese. You can add the optional items or anything you enjoy on a taco.

    Bake in 350 degree pre heated oven for about 15 minutes. Serve as a “slice” of pie with sour cream/guacomole etc. Enjoy!

  • Sam

    Take that boneless chicken breast, cube it and saute it with the broccoli, peppers, and if you have a little onion. Add some soy sauce and stir fry it. Add a little brown rice on the side and you are good to go!


    Cook up that chicken sausage and peppers add a quick jar of marinara sauce and have yourself a sausage and pepper sandwiches!

    or even easier

    brown up the ground beef, add a can of italian diced tomatoes, and a jar of pasta sauce (whatever you kind you have on hand) and serve over some whole wheat (or whatever pasta you have) and Viola! Instant bolgenese!

    Semi homemade is my favorite kind of cooking!
    Good Luck!

  • Jennifer

    Grill out some hamburgers 🙂

  • Adrienne

    Pasta with chicken sausage and veggies

    In large pot brown the chicken sausage with olive oil, garlic (2-3 cloves) and (medium) onion, both chopped. Once nice and carmelized add in 1-1/2 cups chicken stock or broth and scrape up bits in pan. I also add some marsala wine (or other wine) for flavor. Throw in either fresh or frozen spinach (or any veggie you like really). Meanwhile cook 1 pound any kind of pasta (I prefer penne, ziti, or rigatoni), and when done drain and throw into larger pot with chicken sausage mixture. I then add in 1 cup shredded asiago, parmesan or mozzerella cheese. The stock and cheese make a thin sauce for the meal that thickens as it sits a little while…
    I always make some version of this when I don’t feel like cooking…it’s pretty easy and makes a lot for leftovers for lunches, etc. Have a salad or some garlic bread on side maybe? Otherwise it’s a one-dish meal.

  • Joanie S

    Chicken Divan

    1 lb chicken, cooked and cut into chunks
    3 cans cream of chicken soup
    2 boxes frozen chopped broccoli, cooked and drained
    ½ lb American cheese

    Layer in a 13 X 9 dish soup, chicken, broccoli, cheese. Repeat. END with soup! Cook at 325 about ½ hour or until bubbly. Serve over rice.

    Chicken Scampi

    ½ cup butter (I only use ¼ cup)
    1/8 tsp crushed red pepper
    ½ cup white wine, divided
    2 tsp flour
    1/8 cup olive oil
    4 cloves minced garlic
    ½ cup chicken broth
    1 tsp oregano
    2 tsp parmesan cheese ( I use MORE!)
    2 Tbsp bread crumbs
    parsley (for color)
    6 chicken breasts, cubed

    Simmer chicken in butter and red pepper until lightly browned. Take chicken out and place in baking dish (12X8). Add to butter: ¼ cup white wine and flour. Mix well. Add rest of wine, olive oil, garlic, chicken broth and oregano. Simmer 10 minutes. Pour over chicken. Sprinkle with cheese, crumbs and parsley. Bake 350 for 30 minutes, uncovered. I serve over rice pilaf.

    Chicken Yogurt Enchilada Bake

    ¼ cup butter
    ¼ cup flour
    2 cups chicken broth
    1 cup plain yogurt
    4 oz can diced green chilies
    12 corn tortillas (6 inch size) (you can use the flour ones also!)
    2 cups bite size chicken pieces, cooked
    1 small onion, chopped
    2 cups (8oz) shredded jack cheese
    ¼ cup thinly sliced green onion (I usually omit this)

    In a 2 quart pan, melt butter over medium heat. Add flour and stir until bubbly. Whisk in broth; stir until boiling. Remove from heat; mix in yogurt and chilies. Cover the bottom of a 9X13 baking dish with 1/3 of the sauce. Quickly dip tortillas in water (I omit this step if using flour tortillas). Drain briefly and cut into 1 inch strips . Scatter half of the tortillas over sauce, then cover evenly with all the chicken and onion, 2/3 of the cheese and 1/3 of the sauce. Top with remaining tortillas, sauce and cheese. Cover and bake at 400 until hot in the center – about 30 to 35 minutes.

    Parmesan Chicken

    ½ cup melted butter or margarine
    2 tsp Dijon mustard
    1 tsp Worcestershire sauce
    ½ tsp salt
    1 cup dry bread crumbs
    ½ cup grated Parmesan cheese
    6 to 8 boneless, skinless chicken breasts

    In a pie plate or shallow bowl, combine butter, mustard, Worcestershire and salt. In a plastic bag, combine crumbs and Parmesan cheese. Dip chicken in butter mixture, then shake in crumb mixture. Place in an ungreased 9X13 dish. Drizzle with any remaining butter mixture. Bake at 350 for 40 t 45 minutes or until juices run clear and chicken is no longer pink.


    1 lb ground beef
    ½ cup chopped onion
    1 cup chopped green pepper
    1 can diced tomatoes (1 lb 12 oz)
    1 can tomato sauce ( 8oz)
    2 tsp chili powder
    1 tsp salt
    1/8 tsp cayenne pepper
    1/8 tsp paprika
    1 can kidney beans (15 ½ oz)

    Cook ground beef, onion and green pepper in skillet until meat is brown and onion is tender. Drain fat. Stir in remaining ingredients except kidney beans. Heat to boiling and reduce heat, cover and simmer 2 to 3 hours stirring occasionally. Stir in beans and heat through. Garnish with cheese or sour cream

    Quick Beef Stroganoff and Noodles

    1 lb ground beef
    1/8 to ¼ cup chopped onion
    8 oz. Noodles, uncooked
    1 can tomato soup
    3 cans water
    ½ cup (or more if you like) sour cream
    1 small can mushrooms, drained

    Brown beef and onion. Add noodles, tomato soup and water. Cover and simmer 15 to 20 minutes, stirring occasionally. Stir in sour cream and mushrooms, heat through..
    Serves 4 to 6.

  • Jami Lynn

    Cheeseburger soup :

    Deconstructed Broccoli & Cheese Stuffed Chicken Breasts:

    or maybe Bacon Ranch Chicken Sandwiches with either potato wedges or onion rings (assuming you have potatoes and onions lol!)

  • Joanna

    I’ve been dying to make Swedish Meatballs lately.

    1 lb of chop meat
    4 cans of cream of mushroom soup
    Onion flakes
    Salt and pepper
    2 eggs
    Bread crumbs

    Firs,t put the four cans of soup and 2 cans of water into a pot and mix to a simmer.
    Then mix the meat, eggs, breadcrumb (how much you would use for a regular meatball) onion flakes, salt and pepper, and a ladle full of the soup mixture in a bowl.
    Next, fry the meatballs in oil, and place in the pot with the cream of mushroom(its ok if you get some oil in there, it adds flavor).
    When all the meatballs are in, cook on low for about an hour stirring occasionally.
    I usually put it over egg noodles.

    They are yum, yum yummy!!

  • gina

    Qick & easy for when I dont want to cook:
    cube and cook boneless chicken in pan, cook rice & either broccoli or spinach. serve meat & veggie over rice w soy or teriaki sauce.
    if u want to get more involved, roast garlic in oven add it to a saucepan w/ either or both sauces listed above w a thickening agent (this makes it more like a take out meal)

  • Stephanie Buriel

    When I don’t feel like cooking, I turn to hotdogs, especially if I have a stockpile of them!

    Idea 1- Try cutting up some onion and carmelizing them in a pan, add diced or sliced potatoes (don’t know if you have potatoes) and then cut up a package of hotdogs into 1/2 inch slices. Voila! Your meal is ready!

    Idea 2 – If you have any macaroni and cheese make it as instructed. Cut up hotdogs into 1/2″ slices and brown them a little. Add them to mac and cheese. Dinner is served.

    Idea 3 – You need hotdog buns and chili (I usually use Dennison’s but whatever you prefer). I pop hotdogs in the microwave for 10 to 20 seconds, serve on a bun. Warm the chili and and the kids add chili to their hotdogs, you can also add onion and cheese depending on your tastes. You can served with frozen french fries (which I bake) or some other apporpriate side.

    Hope this helps 🙂

  • Betty

    Two easy ones that come to mind…with the whole chicken, do a beer can chicken on grill. London broil- slice, put in crock pot with 1 jar bbq sauce, and 1 jar full water- makes delicious bbq sandwiches.

  • Hi! Two of my fave quickies that you can make are as follows:

    Cream of Chicken Breast over rice:
    I cube or make “tenders” out of the chicken, flour if you like, and sautee w/ a bit of olive or veg oil in the pan. When they are browned, add 1-2 cans of cream of chick soup (depending on serving size), and a 1/2 cup per can of milk or water–your choice. Simmer for 20 min, then serve over rice.

    London Broil:
    Grill or Pan Broil steak to your liking. We love Pappy’s seasoning for london broil. Usually we will eat this as sliced steak the first night, then use the left over steak for steak sandwiches on rolls or crusty bread for the next night. It is a great way to make it stretch, without feeling like you are having boring leftovers!

  • Lori G

    Grill the steak and peppers…toast some rolls and spread with a mixture of mayo and fresh minced garlic. Pile on the thinly sliced steak and the peppers…yummmm!

  • Lexy

    We love using the london broil for cheese steaks!

  • Kim

    Whole Chicken is so good in the crockpot!

    Last week, I cooked up the chicken with some fresh salsa for 6 hours. Let it cool, took it all apart, froze it and forgot about.
    Just today I found that wonderfully tender and moist chicken. I rolled it into tortillas with black beans, more salsa and pepper jack cheese. Baked it in the oven until the tortillas were crispy. I have to say it was AWESOME!

  • Anonymous

    Impossibly Easy Cheeseburger Pie by Betty Crocker is so easy and quick. You just need ground beef, cheese, milk, eggs, onion and bisquik or any pancake mix will do. Look it up online, it is delicious!

  • Cindy: Simple, simple, simple. I didn’t see pasta on your list, but: if you have some, here’s a great tip: Make a chicken sausage, pasta and broccoli (other veggies) dinner. Easy! Fry up the sausage in the pan w/ garlic, slice, add to cooked pasta, throw in microwaved broccoli, a little olive oil or pesto, toss, and eat! It can feed many and is a quick, delicious, hearty meal!

    • Laughing as I imagine Cindy NOT having PASTA! 🙂

      • Cindy

        LOL, you got that right. I have more pasta then I know what to do with. Doesn’t everyone?!? 🙂

        Susan, I am making your recipe as we speak. Sounded to yummy and easy to pass up. 🙂

  • Cindy, if you don’t have pasta in your house, you can always slice up the chicken sausage, and season veggies…pour the chicken over the veggies and also have a nice meal. It can be done, either way and is still a healthy, tasty, and easy meal.

  • Mmmmm!!! Let me know how you prepared it, and if it was tasty and filling. I’m thinking of making that myself for tomorrow’s dinner!

    • Cindy

      Okay that was delicious!! And so easy. I made it exactly how you said to and added shredded romano cheese because in this house we put romano cheese on anything that has pasta in it. Thanks so much.

      Now, which one to pick for tomorrow. There are so many awesome recipes listed here. I could do this every week. Everyone lists things and we get to pick something new and different. Helps to change things up a bit.

  • Jamie

    1 pkg apple chicken sausage
    1 lg onion
    3 peeled appples

    cut them up and toss in a pan with a little olive oil and it makes a great side with pancakes and eggs on our breakfast-dinner nights 🙂

    • Lori

      I add sliced fennel to that when I do mine and put it over a rice/quinoa mix! so yummy!

  • audra

    I make the same dish as Susan all the time! so good…
    I would bake the chicken breasts and top them with bacon and shredded cheese and serve with rice…broc on the side if there is any left!

  • Yeay!! So glad! I’m making that tomorrow, Cindy! Thx for letting me know…will use Romano just like you said!

  • Vicky

    Hey Everyone,

    I made a potato, broccoli and chicken casserole last night. I love cassarole’s because I can prep them the night before and than place them in the oven/toaster oven when I come home and go for a walk or clean while dinner cooks away.
    Prepped the day before:
    slice a few potatoes, 1 package of broccoli, and any chicken. I also use some crunched up Ritz crackers on the bottom and top. Layer potatoes, than broccoli, than chicken and repeat as you like. Mix 1 can of any cream of soup you have on hand (I used cream of celery) and mix with half a can of water in separate bowl, then dump over top. Finish with some Ritz and either put in the fridge for tomorrow of put into over / toaster over for about 45 min to 1 hour. Serve and enjoy.
    Really a tasty, easy meal. Can also be used with so many other ingredients such as sub squash or eggplant for broccoli, or chopped ham or ground beef.