Menu for July 5th – July 11th

Budget Menu & Dirt Cheap Recipes Weekly Menu Plans Menu for July 5th – July 11th

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    • #274426

      Sunday, July 5th:

      Breakfast: Eggs & Toast
      Lunch: Leftovers
      Dinner: Fettucine Alfredo with homemade sauce, garlic bread, and salad
      Planned Snacks: chocolate-dipped strawberries

      Monday, July 6th:

      Breakfast: cold cereal
      Lunch: hot dogs on the grill with baked beans on the side
      Dinner: onion-topped hot dish, carrots and cucumbers
      Planned Snacks: watermelon

      Tuesday, July 7th:

      Breakfast: cold cereal
      Lunch: tadpole in a hole
      Dinner: tamales
      Planned Snacks: none planned

      Wednesday, July 8th:

      Breakfast: bacon & eggs
      Lunch: leftovers
      Dinner: broccoli, potato, and bacon quiche, fresh fruit
      Planned Snacks: none planned

      Thursday, July 9th:

      Breakfast: cold cereal
      Lunch: cold cut sandwiches
      Dinner: beef stroganoff with veggies
      Planned Snacks: none planned

      Friday, July 10th:

      Breakfast: cinnamon streusel muffins
      Lunch: leftovers
      Dinner: steak fajitas, refried beans, and rice
      Planned Snacks: none planned

      Saturday, July 11th:

      Breakfast: cold cereal
      Lunch: clean out the fridge meal
      Dinner: grilled chicken, baked potatoes, and broccoli
      Planned Snacks: none planned

    • #423283

      You plan sounds delish!!! 🙂 I was wondering if I could have these recipes??? Thanks!!!

      onion-topped hot dish
      tadpole in a hole
      broccoli, potato, and bacon quiche
      cinnamon streusel muffins

    • #423352

      Onion-Topped Hot Dish


      1 lb ground beef
      16 oz California style frozen veggies
      1 can condensed cheddar cheese soup
      1 cup mozzarella cheese
      1/2 cup milk
      salt & pepper to taste
      32 oz package frozen hash browns, thawed
      1/4 cup butter
      1/2 tsp seasoned salt
      20 frzoen onion rings (large ones)
      1 cup cheddar cheese (shredded)


      Brown ground beef, then drain. Return to pan.

      Stir in veggies, soup, mozzarella, milk, salt, and pepper.

      Pour into a greased 9×11″ pan. Equally distribute hash browns over the top. Drizzle with butter.

      Top with seasoned salt and then onion rings.

      Cover. Bake at 350 for 45 minutes until heated through. Uncover and sprinkle with cheddar cheese.

      Bake another 5 minutes.

    • #423353

      Tadpole in a Hole

      This is a recipe from a kids’ cooking cook book that my youngest daughter is cooking for our family this week.


      1 egg
      1 can corn (the 12-15 oz size)
      1 cup shredded cheddar
      a 71/2-8 oz corn muffin package
      5 1/2 oz small smoked sausage links

      Grease 8″ square baking dish.

      Beat egg. Add undrained corn and half of the cheese and mix well. Add dry muffin mix.

      Stir until wet.

      Spoon into baking dish.

      Arrange sausage links on top.

      Bake at 400 for bout 30 minutes.

      Sprinkle with remaining cheese. Let stand 5 minutes before serving to allow cheese to melt.

    • #423354

      I will post the other recipes later. Have to go do stuff around the house now. 🙂 I hope you enjoy my recipes.

    • #423359

      Broccoli, Potato, and Bacon Quiche


      19 oz bag green giant roast potatoes with broccoli and cheese sauce
      pie crust (I am going to use a frozen one, myself)
      4 eggs
      2/3 cup whipping cream (I have this leftover from alfredo sauce, but you could easily use milk)
      7 slices of bacon, cooked and crumbled
      1 cup shredded parmesan cheese (I am going to actually replace this with feta, because I need to use it up, and I won’t use a full cup)
      1 cup shredded cheddar cheese
      1/2 tsp basil
      1/2 tsp pepper
      1/4 tsp salt


      Cook the bag of potatoes with broccoli and cheese as directed.

      Beat eggs and whipping cream in a large bowl until eggs are scrambled. Add potato mix and remaining ingredients.

      Pour into crust.

      Bake at 350 for 45 minutes or until browned.

    • #423360

      Cinnamon Streusel Muffins


      for muffin batter:

      1 egg
      3/4 c. milk
      1/3 c. oil
      1 3/4 c.

      all purpose flour
      1/4 c. sugar
      2 1/2 tsp. baking powder
      1/2 tsp.

      1 tsp. cinnamon
      1/4 tsp. nutmeg (optional, but we love it)

      streusel topping and filling:

      1/2 c. finely chopped nuts
      1/2 c. brown sugar
      1 tsp.

      2 tbsp. melted butter

      Grease 12 muffin cups. In a small bowl, beat the egg; add in milk and oil. In a separate, larger bowl, combine your flour, sugar, baking powder, and salt.

      All at once, add the egg mixture, and stir JUST until moistened. Spoon into muffin cups, filling each 1/3 full. Top with 1/3 of the streusel mix.

      Continue to fill muffin cups with the rest of the batter for a total of 2/3 full. Top with remaining streusel mix. Bake at 400 degrees for 20 to 25 minutes.

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Budget Menu & Dirt Cheap Recipes Weekly Menu Plans Menu for July 5th – July 11th