THM Menu for 6/22

Alrighty! Here is this weeks menu. I’ll admit, I had a few too many off plan foods this weekend, but today, I’ve stayed on track. I kept this weeks menu simple since we have a lot going on, like construction!!!! FINALLY!!! Our contractor will begin the repairs on our house! I mean it’s only been almost 2 months! (we are 5 days shy of 2 months, not that I’m counting…) I am beyond ready for this to all be done. Just the other morning the Chicks were collecting earthworms….off the kitchen floor….14 of them!!!! No telling what other critters have tried to squeeze in under the plywood that is covering the gaping hole that used to be my french doors. Yuck! But come Friday, we will have new doors there! YAY!!!!

So,Here is what we are eating this week!


B: Breakfast burritos: two whole eggs scrambled with cheese and shredded zucchini in a low carb tortilla and an Iced coffee. (S)

L: Turkey Wrap: turkey lunch meat with a wedge of light swiss laughing cow cheese on a low carb tortilla (FP)

D: Egg Roll in a Bowl (S)


B: Big Boy Smoothie (Pg. 242) (S)

L: Tuna Melt: Tuna with shredded cheese on a low carb tortilla with a side salad (S)

D: Hasselback Chicken with Spinach and Pepper jack and a side salad (S)


B: THM Pancakes (pg. 223) (E)

L: Left overs from Tuesday’s dinner (S)

D: Pot luck at church (sorry, not sure what I am making yet.)


B: Eggs and turkey bacon (S)

L: Turkey wraps, same as Monday (FP)

D: Pulled Pork with THM BBQ sauce served in Pitas and a salad (S)


B: Fat Stripping Frappa (pg. 240) (FP)

L: Left over Pulled Pork (S)

D: Cheese burger Pie and Salad (pg. 326) (S) (This freezes really well, so if you don’t have a large family, you can freeze half!


B: Ezekiel Toast with Light swiss Laughing Cow cheese and Polaner All Fruit (E)

L: Lunch out

D: Southwest Chicken over Quinoa (E)

Don’t forget to add in some snacks, and THM Drinks this week! The Good Girl Moonshine is perfect in this Texas heat!

I’ve got a delicious E Baked Oatmeal in the works this week! Keep watching for that recipe!



Chicken Pot Pie – Freezer Meal

Here is one of our family favorites! It is so easy to prep, make, and freeze, making this one of my favorite freezer meals. The best part is that my chicks will eat all their veggies with no whining! (Please tell me I’m not alone in the “eat your veggies” battle!)


Here’s the recipe::

2 cans of Cream of Potato Soup
1 can of mixed veggies, drained
2 cups cooked, diced chicken
1/2 cup milk
1/2 tsp Thyme
1/2 tsp Pepper
2 nine inch pie crusts
1 egg beaten

Combine ingredients and spoon into prepared pie crust. Cover with top crust and crimp edges to seal. Slit the top and brush with egg.
Bake at 375 degrees for 40 minutes. Let cool before serving.


Make it a freezer meal:

You can do this a couple ways.
The first way is to get a bunch of aluminum pie pans (9in or cute single servings) and prep a bunch of pies.
The second way, which is my preferred method, is to buy a bunch of refrigerated crusts and store them in the freezer. Then mix up several recipes of the filling and divide into the appropriate number of freezer baggies or containers. When you are ready to make your pie, simply thaw your filling and prep pie as usual.

So simple right! This is a great meal for the busy school year that is around the corner!

Lemon Chicken

This is by far a family favorite. I’m talking immediate and extended family! I just know your family will love it as much as ours does!

I thought I had a picture of this all cooked up, but I couldn’t find it. I will post it after I make it this week!

What you will need:

4 chicken breasts – cooked and cubed

1 can cream of chicken soup (watch for my tutorial on how to make your own soups!)

1 can cream of celery soup

8 oz sour cream

1 tbls poppy seeds

1 tbls lemon juice

2 cups colby jack cheese shredded cheese

1 stack town house crackers

1 stick of butter – melted


What you do:

Boil chicken and cut into cubes. Put in the bottom of a 13×9″ pan sprayed with cooking spray. Mix together the soups, sour cream poppy seeds and lemon juice. Pour over chicken and cover with shredded cheese. Crush the crackers and sprinkle over the cheese. Drizzle the melted butter over the crackers. Bake st 350° for 30 minutes.

To freeze: leave off the crackers and butter, freeze. Top with crackers and butter after thawing and before baking.



Chicken-Etti (via Josh & Anna Duggar)

1 can Rotel

1 can Cream of Chicken

1 cup of Milk

1/2 block of velveeta cheese

1 package of spaghetti noodles

3 Chicken breasts

2 cups Mozzarella Cheese

Cook chicken thoroughly and slice into strips. Combine first 4 ingredients in a bowl and heat in the microwave and stir until it is desired consistency  Milk may be more or less depending on how sticky or runny you want your sauce. Boil spaghetti noodles and drain. Pour noodles in a 9×13 pan (or in 2 8×8 pans…eat one, freeze the other!) add cheese sauce and mix thoroughly. Top with mozzarella and chicken. Bake @ 350 degrees until the cheese is melted. Enjoy! 🙂


Make sure to catch 19 Kids and Counting, Tuesday’s at 9/8c on TLC!!!