April Meal Plan

The post is below the calendar this time 🙂

Sunday Monday Tuesday Wednesday Thursday Friday Saturday
    1 2 3 4 Chicken 
6 7 Creamy Green
Chile Enchilada Soup (SC)
8 Egg & Bacon
9 Left Overs 10 Chicken Parmesan Manicotti 11 Sweet and Sour Chicken 12
13 14 Sour Cream Noodle Bake 15 Chicken Tortilla Stack 16 Left Overs 17 Pot Roast (SC) 18 BBQ Chicken
French bread Pizza
20 21 Chicken Pot Pie Crumble (SC) 22 Chicken & Cheese Quesadilla Pie 23 Left Overs 24 Creamy Spinach & Broccoli Lasagna 25 Easy Cheese Steak
27 28 Tuna Casserole 29 Tamale Pie 30 Left Overs    
Here’s the April Shopping List

 It’s late. Again. Sorry guys! Life happens and it seems like it goes in spurts of 2 weeks super stressful, 2 weeks calm. And for some reason I never think to get ahead during the calm period. Maybe I’ll try that this time around 🙂

The quote below by President Uchtdorf, 2nd counselor in the First Presidency of The Church of Jesus Christ of Latter-day Saints, keeps coming to mind. Click here to read the whole talk. It’s inspiring and uplifting.

So that is what I did. This past week when demands have been high, I’ve tried to slow down and see what matters most. It works wonders.

April Meal Plan


Pot Roast – Slow Cooker

Serves 4-6

  • 2.5 lb chuck roast
  • flour (start with 1/4 cup)
  • garlic salt
  • dried rosemary
  • butter (start with 2-3 TBS)
  • 1 lb package of baby carrots
  • 1 tsp onion powder
  • 6 red potatoes
  • 2 celery ribs
  • 2 cans Cream of Mushroom Soup
  • 1/2 packet onion soup mix
  • 1 TBS Worcestershire Sauce
  • 1 can beef broth

Combine some flour, garlic salt, and dried rosemary and lightly cover the roast.

In a skillet on the stove, melt the butter and then sear all sides of the meat

Place meat in slow cooker and add baby carrots, onion powder, small red potatoes and celery.

Combined 2 cans of cream of mushroom soup, ½ a packet of onion soup mix, 1 tbs of Worcestershire sauce, and 1 can of beef broth. Pour over the meat in the slow cooker.

Cook on high for 4 hours and the turn it down to low for 2 hours.

Serving suggestions: Cheese Risotto and French Bread

I originally was going to use this recipe but I saw someone posted a comment a different version of it and I LOVED it. So I’m not sure how to reference a comment of a recipe but sdgirl who posted back in 2006. haha.

Creamy Spinach and Broccoli Lasagna

Serves: 4

Total Time: 1 hr 15 min
Prep Time: 35 min
Oven Temp: 425 degrees


  • 1 TBS  olive oil
  • 1/2 tsp onion powder
  • Kosher salt
  • Pepper
  • 2 cloves garlic, finely chopped
  • 1 package (10 oz) frozen leaf spinach
  • 1 package (10 oz) frozen broccoli florets
  • 1 container(s) (15-ounce) part-skim ricotta
  • 1 1/2 cups part-skim mozzarella, grated
  • 1 cup(s) milk
  • 4 ounce(s) cream cheese, cut into pieces
  • 8 no-boil lasagna noodles


  1. Heat oven to 425 degrees F.
  2. Thaw the spinach and broccoli according to package directions. Squeeze the spinach of excess moisture and pat the broccoli dry. Roughly chop both and place in a large bowl. Mix in the ricotta and 1 cup mozzarella
  3. Heat the oil in a large skillet over medium-low heat. Stir in the garlic and cook for 1 minute.
  4. Add the milk to the garlic and whisk to combine.
  5. Add the onion powder, 1/4 teaspoon each salt and pepper.
  6. Bring to a simmer, then whisk in the cream cheese. Gently simmer (do not boil), stirring occasionally, until slightly thickened, 2 to 3 minutes.
  7. Spread 1/2 cup of the sauce on the bottom of an 8-inch square baking dish. Top with 2 1/2 noodles (breaking as necessary to fit). Spread a third (about 1/3 cup) of the remaining sauce over the top. Dollop with a third (about 1 1/3 cups) of the ricotta mixture. Repeat twice.
  8. Sprinkle with the remaining 1/2 cup mozzarella, cover tightly with foil and bake for 20 minutes. Uncover and bake until the noodles are tender (a sharp knife should go through with no resistance) and the top is golden brown, 8 to 10 minutes more. Let rest for at least 10 minutes before serving.


Adapted from this recipe

BBQ Chicken French Bread Pizza


  • 1 loaf of french bread
  • 1/2 cup bbq sauce
  • 1 1/2 cups mozzarella cheese, shredded
  • 1 cup chicken, cooked and shredded
  • 1/4 cup red onion, chopped
  • 1-2 TBS cilantro, chopped


  1. Preheat oven to 450 degrees
  2. Cut your french bread loaf in half length-wise
  3. Spread bbq sauce evenly over the top of each bread
  4. Sprinkle 1/2 cup of mozzarella over the top of each loaf
  5. Spread chicken, red onion and cilantro evenly over both loaves.
  6. Top with remaining cheese.
  7. Bake in oven for about 10 minutes or until cheese is melted and starts to turn golden.


Source: Like Mother Like Daughter

Chicken and Cheese Quesadilla Pie


  • 1 (10-inch) flour tortilla (burrito size)
  • 3 cups cooked chicken, chopped or shredded
  • 1/2 cup finely chopped fresh cilantro leaves
  • 1 cups shredded cheddar cheese
  • Salt and pepper
  • 2 large eggs
  • 1 cup milk (whole or 2% work best!)
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  1. Heat oven to 450 degrees.
  2. Grease 9-inch pie plate. Press tortilla into prepared pie plate and spray lightly with cooking spray.
  3. Toss chicken, cilantro, 1/2 cup cheese, ½ teaspoon salt, and ½ teaspoon pepper in large bowl until combined.
  4. Spread filling over tortilla.
  5. Whisk eggs, milk, flour, baking powder, and ½ teaspoon salt in bowl until smooth.
  6. Slowly pour over filling, then sprinkle with remaining cheese.
  7. Bake until surface is golden brown, about 16-20 minutes, and when knife inserted into the center comes out clean. Let cool 5 minutes.

Slightly Adapted from this recipe here

Chicken Parmesan Manicotti


  • 14 pieces manicotti, cooked according to package directions
  • 2 cups part skim ricotta cheese
  • ½ cup shredded Parmesan cheese
  • 2 cups mozzarella cheese (divided)
  • 1 cup shredded cooked chicken
  • 1 egg
  • 1 teaspoon oregano
  • Salt and pepper, to taste
  • 2 (14 ounce) cans Italian style diced tomatoes
  • 1 tsp dried basil leaves


  1. Preheat oven to 350 degrees.
  2. In a bowl, combine cooked, cubed chicken, ricotta cheese, Parmesan cheese, 1 cup mozzarella cheese, egg, oregano, salt and pepper together and stir until well mixed.
  3. Fill each cooked manicotti with the chicken and cheese mixture carefully so that the manicotti doesn’t tear (The author suggests filling a plastic bag with the chicken and cheese mixture. Cut a small hole in the corner and squeeze the filling into the manicotti).
  4. Add the crushed tomatoes in saucepan over low heat.
  5. Add 1 tablespoon chopped basil leaves and stir until it starts to bubble.
  6. Spray a 9×13 baking dish with cooking spray and place the stuffed manicotti in it.
  7. Pour the prepared sauce over the manicotti. Sprinkle with 1 cup of mozzarella cheese.
  8. Bake at 350 degrees for 35 minutes or until hot and bubbly.

Recipe source: Six Sisters Stuff (another one of my favorite blogs!)

Egg and Bacon Breakfast Wreath

  • 1 can of Pillsbury Crescent rolls 8 count
  • 5 large eggs
  • 1 cup of shredded Colby and monterey jack cheese
  • 8 slices of bacon, cooked


  1. Cook the bacon
  2. Preheat oven to 375 F degrees.  Scramble the eggs on the stove according to your preference.
  3. Lay out crescents on a parchment lined pizza pan as shown above.
  4. Add the cooked bacon
  5. Then, layer 1/3 of the cheese, your scrambled eggs, and another 1/3 of your cheese.
  6. Fold creasents over towards the middle
  7. Top with the remaining cheese and bake for 17 minutes or until the cresants are golden brown.


Photo and recipe source: Bacon Time with the Hungry Hypo