Menu Monday!

Good morning! I can't believe it's the last week of March.  Anyone else think this month has flown by? Maybe I just think that with every month :).  

This weeks menu had a few change ups, I guess it's always good to be flexible.

I did my own thing with some chicken, Franks Wing Sauce and a packet of Ranch dressing mix. It turned out really good. 

I mixed the Ranch dressing with about a 1/2 cup of flour and dredged my chicken pieces in it. I had about 2 pounds of chicken legs and thighs.  In a 9x13 pan I put 1/4 cup melted butter and 2T avocado oil in the bottom and laid my dredged chicken pieces in it. 

I baked them for 30 minutes at 400. Pulled them out, flipped them, and poured Franks Wing sauce over them. Not a lot, did not measure, just lightly covered them. I let them bake for another 15 minutes, pulled them out and spooned the juices over the chicken and let it cook for another 15 minutes until it was kind of sticky and a bit crispy and the chicken was well done. 

 This turned out really good! Spicy due to the wing sauce and very flavorful. We enjoyed it a lot. I served it with white rice and a salad..

My hubby wanted another bbq and we had steak, french bread and a salad..

I had salsa chicken on my menu and when the day came, I wasn't feeling it. So I made a recipe that I haven't made in a long time. It was hamburger rice chili relleno casserole. It was a recipe I came up with years ago when all the kids lived at home. The orginial recipe makes a LOT, so I scaled it down for the 2 of us. You can find my original recipe HERE

My updated version:

Hamburger & Rice Chile Relleno Casserole

3/4 to 1 lb hamburger
½ onion, chopped
2 – 4oz cans chopped green chilies
2 to 2 1/2 cups cooked brown rice
2 to 3 cups shredded cheddar cheese
1/2 cup milk
1T whole flour
2 eggs
Pinch of salt

In a large frying pan cook hamburger and onion until meat is no longer pink and onions are soft. Add the chopped green chilies and brown rice. Stir to combine ingredients. Spoon hamburger rice mixture into a 9x9 pan that has been sprayed with non-stick spray. Sprinkle grated cheese over the top.

In a bowl combine with a wire whip the milk, flour, eggs & salt. Pour this mixture over the casserole. Bake at 325 for 45 minutes.

We enjoyed this for 2 nights..


Last night I made corned beef and cabbage and then had a semi small but annoying emergency happen (which I'll share on Wednesday's post) and I didn't get the picture taken. 


Now onto this week's plan. We'll see if I stick to it! :D 

Corned beef & Cabbage Dinner - This will be leftovers from Sunday night.

Reuben sandwiches - I have the corned beef made, the rye bread in the freezer and the sauerkraut and swiss cheese in the fridge. I plan to serve potato chips and a salad with this meal. 

Sausage & alfredo sauce over angel hair pasta - I plan on using my favorite Aidells sausages for this and serving with veggies or a salad. 

Roasted chicken - this will either be my own or a rotisserie chicken from Costco. I'll see what side dishes appeals to me when I get there. 

That should do it for us for the week!


  1. Hi Crystal, I tried posting a comment before but I must not have submitted it :) anyway, just wondering if you like that coffee in your haul - I'm trimming my budget - anyhow, really enjoying the budget tallies you post - really encourages me ! - katie

    1. Hi Katie 😊 yes, I like the coffee a lot.. I use to buy beans and grind them, but to save $$ I started buying it.. been happy with it.

  2. Crystal,
    Long, long time reader here. I see in your picture that you have a glass lid for your cast iron skillet. Do you like it better than the iron lid style? Can you bake and braise in the oven with it? Thanks for your opinion! Dottie

    1. Hi Dottie, the glass lid came from a stock pot that I have. I use it all the time for simmering and sauteing but have never used it in the oven. I have a cast iron Dutch oven with an iron lid. The only thing I don't like is how easily it can rust.. hope that helps!
      Crystal 😊


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