Meal Plan Monday

Monday: Leftover Pork Loin - I linked this recipe from my friend Angela's blog last week (the only change I made was using rosemary instead of sage, because I'm not a big fan of that flavor). Oh my gravy! This is so, so good! It will absolutely be in our rotation again soon. I have 1 whole plate leftover, and am looking forward to it tonight (Kevin will be out-of-town, and the kids have already requested PB & J sandwiches)!

Tuesday: Take-Out! I like eating out as much as the next person, but I'm getting tired of our weekly fast food. Luckily, the end of May means the end of dance/gymnastics for the summer (and maybe forever, since the girls can't decide if they want to stick with it next year, or try something else). I'll be glad when summer gets here!

Wednesday: Szriskes, rice, green beans - This came from Pioneer Woman's Tasty Kitchen site. My cousin, Sara, posted it a few weeks ago, and I can't wait to try it! It's kind of like a Czech version of the German Weiner Schnitzel.

Thursday: Chicken Spaghetti, pan fried zucchini, garlic toast

Friday: Grilled steaks (if the weather cooperates), baked potatoes, salad

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Everyone in the world loves my mom's chicken spaghetti. Since yesterday was Mother's Day and her birthday (love you, Mom!), I thought I'd pass along her recipe to you. I'll post it just as she gave it to me, and then put my substitutions, too.

I do things a little differently, but not so much that it affects things too much (like I never buy a whole chicken, I just use chicken breasts).
1 whole chicken
3 stalks celery
1 medium sized onion
1 bell pepper
1 lb. Velveeta (grated)
1 can cream of mushroom soup
1 lb. spaghetti noodles
1 Tbsp. butter

Boil chicken and let cool; when cool, debone and shred into small pieces. Cook noodles in chicken water according to package directions (leave slightly firm as they will continue cooking in the oven). Dice celery, onion and bell pepper and saute in butter until tender. Preheat oven to 300 degrees. Mix all ingredients together in large bowl, reserving 1/2 cup of the cheese. Press mixture into a lightly greased 9"x11" pan. Top with remaining Velveeta. Bake for 1 hour, or until top is golden brown.

My substitutions: I don't use 3 celery stalks when I make it myself because I'm not a big fan. I always put some celery flavor in, though. Either 1 stalk or celery salt or celery flakes. I normally use onion powder because the kids (and I) don't like onion hunks. I don't care for bell pepper, either (I promise that I'm not as picky as it seems!), so I sometimes dice carrots very tiny and use them instead. Still gives a pretty color and another flavor/texture. Makes it very yummy!

Another great thing about this recipe is that it freezes beautifully. A huge 9"x11" casserole is way too much for our little family. I make 2 in smaller pans (8"x8") and bake one to eat and freeze the other.