I’m starting to work 4 days a week now that summer is here. I am a terrible procrastinator! I’m supposed to schedule myself to work 160 days throughout the year. That means mostly 3 days a week with an occasional 4th day thrown in to round out the 160 days. However, I worked almost all 3-day weeks this year (our year is August to July), leaving me lots of 4-day weeks this summer. That means that I’ll be planning my menus with that in mind. The good thing is that we have a shortened work day during the summer and get to come home an hour early. That makes for a less hurried dinner hour. With the 4-day week in mind, here’s what’s cooking at our house this week:
Turkey a la King (recipe below)
– I made homemade biscuits tonight, so we’ll use those.
Large Grilled Chicken Salads
– Hubby grilled extra chicken this weekend, so the hard part is done!
– The chicken is teriyaki flavored. Anyone have ideas for an Asian-type salad?
– I didn’t get to try the Crock Pot method last week, so I’m doing this on the stovetop this week.
Chili (recipe HERE)
– This was from a couple of weeks ago and is currently in our freezer.
We may be going to Columbus to go to the zoo on Saturday, so I don’t yet have anything planned. I have a freezer full of ground beef, fish, and chicken, and my pantry is also pretty full. So, even if we don’t go, I should be able to pull something together!
I think I’ll see what he’s feeling like when the weekend rolls around. Last year he opted for grilling steaks. It’s his day, so it’s his choice!
Turkey a la King Recipe
2 c. cooked turkey, diced or shredded
2 cans of Campbell’s Cream of Chicken soup (I used Healthy Request.)
1-1/2 c. water
1 t. chicken bouillon
1 c. frozen carrots, (thawed and diced)
1 c. frozen peas (thawed)
1 t. dried parsley
I made homemade biscuits, but you could easily use Pillsbury or some other pre-made biscuits to make this quicker. I opted for my biscuit recipe so that hubby’s cholesterol wouldn’t go through the roof! Ours have only canola oil, no shortening or butter.
Mix the other ingredients (except parsley) and simmer for about 10 minutes, or until veggies are crisp-tender. Add parsley for the last few minutes. Split the biscuits in half, and top with the turkey mixture.
For tons of menu ideas, visit Menu Plan Monday sponsored by I’m an Organizing Junkie.