Menu Plan Monday May 28- June 3

This is just my second week at posting my menu over at Laura's. I was feeling rotten most of the day yesterday and never did get to planning the week's menu and posting it. I am doing this early Tuesday morning but postdating it for Monday (cheating, I know, but I like to have my posts on separate dates.) I had one request for my paella recipe from last week so I will add it to this post. We stuck to the menu well last week except the day I scheduled quiche turned out to be cold and rainy so I decided to do beef stew in the oven instead. I thought our soup and stew meals were done until next fall, but it looks like we still have a few more cool days before we are entrenched in the 100 plus degree weather of summer.

Here is the plan for this week:
Monday- cheeseburgers, potato salad, chocolate cake
Tuesday- Chicken & gravy (using leftover rotisserie chicken from Sunday), rice, broccoli
Wednesday- hotdogs and beans in crockpot (I'll be out all morning at Ikea and the kids have a school program at night so we need something quick to eat when they get home from school), leftover potato salad, cucumber slices
Thursday- Baked burritos (prepare ground beef with package of burrito seasoning, fill flour tortillas with the meat. Make a cheese sauce with a simple white sauce and add shredded taco cheese and stir until melted. Pour a little on the bottom of your casserole dish, arrange burritos on top and cover with the reamining cheese sauce. Bake at 350 approx 20 minutes or until everything is bubbling hot) Serve with sour cream, tomatoes, shredded lettuce, salsa etc.
Friday- quiche (one ham and broccoli with cheese, the other bacon and cheese)
green salad
Saturday- breakfast for dinner: sausages and eggs
Sunday- spaghetti and meat sauce, garlic cheese bread, salad

Here's the paella recipe from last week. It turned out great and was a nice welcome home meal to my hubby after a long day.

Landlubber's Paella (no seafood)

1 red bell pepper
5 ¾ cups chicken broth (1 lg. can)
3-4 boneless, skinless chicken breasts,
cut into bite-sized pieces
salt to taste
shake or two of powdered garlic
1 tomato, cut into cubes (or 1 can diced tomatoes)
Colorante (or use lots of yellow liquid food coloring)
2 cups rice (not long grain)
1 small can of peas or 1-1.5 cups frozen peas
olive oil


Cut up chicken and bell pepper (cut pepper into strips). Put enough olive oil in a paella pan to cover the bottom. As oil begins to heat, put in the pieces of bell pepper and lightly brown in the oil. Then remove the pepper from pan and set aside on a plate. Add chicken to oil and lightly brown; then add the tomato and cook for a few minutes, stirring occasionally. Add the chicken broth, peas, colorante and garlic. Cook for 10 to 15 minutes at a light boil. Add rice and salt; cook 10 minutes at a good boil. Add the bell peppers, arranging them nicely on the top and cook on low 10 minutes more. Cover and let sit 5 minutes before serving.