Mama's Menu: May 15-28, 2020




It's still May. We're still in kinda-quarantine. I'm still annoyed that I haven't been able to find Clorox wipes, but you know what? My family isn't asking me what's for dinner so I'll take that mama win! Here’s what’s on my family's menu for the next two weeks.





Now let's get that grocery list together and get to meal prepping. Remember to schedule a pick up time using your Walmart App. (Note: my local Walmart was out of Lipton Onion Mix, ready to eat Rotisserie chickens, Tomato basil sauce (I usually get the 8.1 oz Classico Sun-Dried Tomato Pesto Sauce and Spread,





Crockpot Roast

  • Dump and quarter your potatoes and onions then dump them in your crockpot along with 1 pack of baby carrots

  • Lightly season both sides of your roast and dump in the crockpot

  • Pour 3 cups of Beef Broth in the crockpot and dump 2 packets of Lipton's Onion Soup - be sure to cover the roast well and massage the seasoning into the meat on both sides.

  • Cook on low for 8 hours and you're done! Serve it with some cornbread and watch your little monsters gobble it up.


Meatballs with Peppers

  • Pre-heat your oven to 400 degrees

  • Place foil on a baking sheet and spray it with Pam

  • Dump half your bag of frozen meatballs (or all of it if you have greedy monsters or a mini football team to feed); dump half your bag of frozen onions and peppers

  • Bake for 20 minutes - stir every 10 minutes

  • Serve on a bed of brown rice, whipped sweet potatoes or mashed potatoes


Chicken Spaghetti

  • Pre-heat your oven to 400 degrees and boil your pasta

  • Shred all meat from 1 rotisserie chicken and throw it in a pot

  • Throw in 1 can of Cream of Chicken, 1 can of Cream of Mushroom and 1 can of Rotel

  • Season generously with your Natures Seasoning

  • Toss your pasta into the mix and stir well before dumping in to a baking dish

  • Cover the top of your baking dish with then slices of Velveeta cheese then cover it with foil

  • Throw in the oven and dinner is ready in 25 minutes!

Shepherd's Pie

  • Set your oven to 385 degrees and defrost your pie crust

  • Brown and season your ground beef in a large pot (Not a pan - you'll see why soon)

  • Drain the fat then mix in your bag of frozen peas and carrots and half the bag of potatoes and onions in the pot

  • Toss in 1 can of Tomato paste and stir until your veggies and potatoes are soft.

  • Lay the first pie crust in your pie dish, dump that meat, veggie, potato concoction in there then cover it with the second pie crust.

  • Use your fork to make the little bird markings around the edges if you're feeling like Susie-Homemaker.

  • Beat 1 egg and a splash of milk together to make your egg wash and coat the pie generously

  • Toss it in the oven for 25 minutes then pull out and place foil only around the edges (so they don't burn); leave in for another 10 minutes.

  • Mom's done. Kitchen closed. Good night!


Tomato Basil Chicken

  • Pre-heat your oven to 405 degrees (If you basked my Lemon Pepper Chicken then you already know that this odd temperature works magic)

  • Cover a baking sheet with foil and toss your chicken breasts on it.

  • Season both sides of the chicken with your Natures Seasoning then smother in your tomato basil sauce

  • Toss that chicken on your baking dish and cover

  • Throw it in the oven for 23-25 minutes and dinner is served.

  • If you're feeling fancy, slice open a thicker chicken breast and stuff it with mozzarella and spinach