7 Days of Supper Menus

With my older boys home (and the leaf back in our dining room table), meal prep has recently become even more of a focus for me than it was before. Also, Katie, who had been helping me with supper prep, is now away most evenings putting her cooking skills to work elsewhere, so I’m back to being the main cook again.

Here’s what we’ve been eating for our main meal each day, for the past week. All of these are tried and true crowd pleasers at our house. Feeding a family is such a big job, and it never ends. I hope this post (lacking in photos, but not in links and recipes) will give you some new ideas.

Friday: Summer Salad, Homemade breadsticks, Snickerdoodles
A summer salad is basically a chef salad made on a platter.

How I make a Summer Salad: I use a circular platter like a pizza pan. First I make a bed of lettuce, and then on top of that I start making rings of various toppings. I always boil eggs earlier in the day so they are ready to go as a topping. Some kind of meat topping is a must when feeding growing boys. Chopped chicken or ham are a good choice, or baby shrimp as a special treat. Other topping possibilities include: chopped tomatoes, celery, sweet peppers, carrots, nuts such as sliced almonds, cranberries, cheese, croutons or crushed buttery crackers. It looks so pretty when it’s finished!

Katie made the Snickerdoodles and they were exelente!

Saturday: Meatloaf, Mashed Potatoes, Corn
This meatloaf recipe is easy and kids like it! At least my kids do.


  • Source: treasuringhome.com
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4 pounds ground beef
2 cups seasoned bread crumbs
4 eggs
1 cup mild salsa

Mix all ingredients together well. Form into loaves in two loaf pans. Bake at 350° for one hour. Drain grease after baking.

Sunday: Rosemary Chicken with White Beans and Rice, side salad
This meal is flavorful and filling, and a family favorite! Makes a really nice Sunday meal.
For the side salad, I’ve been buying mixes like this one from Wal Mart. They are quick to mix up and a yummy addition to any meal.

Monday: Steak Fajitas and Rice
This is easy, quick and delicious.

How I make Steak Fajitas: Put steaks in the crock pot along with some salsa, onions, and peppers (sweet, green, or both). Cook on high for several hours, until the steak is tender. Serve with large-size tortillas, sour cream, lettuce, guacamole, cheese, chopped tomatoes and onions…. and whatever else you can come up with! I made brown rice with this meal.

Tuesday: Chicken Pot Pie, Salad with homemade “Mexican Dressing”

Mexican Dressing

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1 small onion, cut into chunks
1 cup sugar
1 tsp. salt
1/2 tsp. pepper
1 tsp. celery seed
2 tsp. mustard
1/3 cup vinegar
1 cup oil
4 Tbsp. mayonnaise

Put all ingredients into a blender. Blend well and store in refrigerator.

This is our favorite salad dressing. Makes a nice gift! Fits perfectly into a pint size mason jar.

Wednesday: Frozen Chicken Patty Sandwiches
(a quickie, on-the-way-out-the-door type of supper)

Thursday: Hamburgers, Macaroni and Cheese
We use frozen hamburger patties from Wal Mart.

Here is my Macaroni and Cheese recipe, straight from the southern kitchens of Viriginia. I got this from a friend years ago and have made it countless times. This recipe is GOLD.

Baked Macaroni & Cheese

  • Source: treasuringhome.com
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3 cups macaroni
2-3 cups shredded cheddar cheese (or colby jack)
4 cups milk
2 eggs, beaten
2 tsp. salt
1/2 tsp. black pepper
1/2 cup melted butter

Cook macaroni in boiling water for 10 minutes. Drain. Layer half of cooked noodles in the bottom of a slightly greased 9 x 13 inch casserole dish. Spread 1 1/2 cups cheese over the noodles. Repeat the layers of noodles and cheese again. Mix milk with egg, salt and pepper. Pour milk mixture over the noodles and cheese. Pour melted butter on the top.

Bake at 350° for 45 minutes.

Baked Macaroni & Cheese
I thought I had a picture of all of us together around the meal table…
but, this one on Mother’s Day is all I could come up with.

Have a blessed weekend!

3 thoughts on “7 Days of Supper Menus

    1. I should add this to the recipe instructions, but one key with this recipe is to not let it overbake. Take it out when it seems just a little underdone, spongy and juicy. Let it set up for a few minutes before serving. A few minutes too long in the oven can really dry it out.

      Liked by 1 person

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