Menu Plan Monday January 3rd - 9th

With my college winter term starting Tuesday and my son going back to school tomorrow, this week is all about convenient, simple meals. I can make some dinners that take a little longer to make, but those will have to be saved for the weekends since Monday through Thursday evening are taken by classes. I've taken more care this week to make sure my meals meet our family's needs. Last week I messed up by mixing up which day we were going to be out of town. I hope you like the meals I have planned for the week. If you don't like these, check out some of the recipes I have posted on my Foodies page for some inspiration. Look for my shopping list for Menu Plan Monday at the bottom of the post! It's designed to help you shop for these things too using pantry items and deals from local grocery stores! I'd really like to hear...what influences your meals the most?
Make sure you check out Menu Plan Menu at orgjunkie.com!!!
Monday - Since I messed up my menu last week, we had the 40 Clove Slow Cooker Chicken last night.   Tonight, we'll have the Wild Rice Chicken with Pearl Onions with green salad.

Tuesday - Crock Pot Roast Chuck with potatoes and carrots

Wednesday - Crab Fettuccine Alfredo

Thursday - BBQ Beef sandwiches with Mom's Buns, green beans, and sweet potato fries. I'll be using the leftover beef, but smothered in bbq sauce from the crock pot for this one and just simmering it in a sauce pan.
To make the sweet potato fries, just slice a few sweet potatoes or yams in thin slices and sprinkle with a little salt (optional, but I like coarse sea salt on mine). Bake in a preheated oven at 400 degrees for about 15-20 minutes or until lightly brown and slightly crisp, turning over halfway through.

Friday - Spaghetti and Meatballs, served with garlic bread and salad

Saturday - Beef Burritos
I'm making my own flour tortillas!

Sunday - Chicken Fajitas - cut chicken breast or tenders into narrow strips and cook until brown and tender. Add vegies such as bell pepper, sweet onion, celery, carrot strips, etc to a fry pan and sautee on medium heat  with a little olive oil that has been heated. Add chicken and toss with coarse sea salt, paprika, and pepper to taste. Add fresh, chopped cilantro to the fajitas just after filling the tortilla with vegie and chicken mixture.

So...what do ya think? Are you going to or thinking of using any of these recipes this week or next? Let me know!