Monday meal plan: Running water edition!

This meal plan is my return back to civilization after 2 weeks of not having running water in the kitchen! How happy I am to be able to cook and clean so easily. What is on your menu this week?

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Squash casserole
Faye Prosser


As of this morning, we have running water in the kitchen after almost 2 weeks of no countertops or sink or dishwasher! We LOVE the new countertops and the sink and once the tile backsplash is done, I’ll post a picture.

This means that I can cook again using as many dishes as I want and be able to wash them easily in the sink and dishwasher! Doing the happy dance!

What's on your meal plan this week?  Even if you don't have an official meal plan, what are you thinking of making?


Breakfast casserole (see recipe below)

Baked sweet potato fries

Carrot sticks



I am working late so hubby is in charge of whole wheat spaghetti, steamed broccoli and apple slices


Chicken tacos (chicken cooked in crockpot with salsa and taco seasoning) including Ortega taco shells (.67 from Harris Teeter deal last week), lettuce, tomatoes, onions, black olives, salsa, light sour cream

Spanish Rice

Sugar snap peas


Ball Park fat free turkey hot dogs and buns

Pasta salad with veggies

Fruit (waiting to see what is on sale starting Wednesday)


Baked herb and garlic tilapia (using just a little of the Ken’s Marinade on sale with coupon through 5/22 at Harris Teeter)

Brown rice

Squash casserole (yellow squash is .99/lb at Kroger through 5/26)

I am using a squash casserole recipe from found HERE but I am modifying it a bit.

I am only using 1 cup of cheese (2% cheddar) instead of 2 cups and 1 cup slightly crushed croutons instead of 2 cups.

I am also slicing and then sautéing the squash and onion in a little olive oil instead of boiling it. I think it really enhances the flavor.

Breakfast Casserole Recipe


1 box or approx. 2 bags of croutons, seasoned (I often use 1.5 bags of Texas Toast Croutons found in the salad dressing section of the store)

2 cans mushrooms, sliced or 8 oz fresh mushrooms sliced and sautéed (so water content is diminished)

½ onion, chopped (if you sauté fresh mushrooms, cook the onion and bell pepper with it for added flavor

1 green, red or yellow pepper, diced

6 Morningstar veggie bacon strips, cooked and crumbled (6 strips cooked in microwave for approx. 2 minutes) – of course you can also use real bacon, bacon bits or no bacon, if you prefer)

6 oz. cheese (cheddar or cheddar/mozzarella mix work well – I often use 2% cheddar or another 2% lowfat cheese)

12 eggs

2 cups milk (I use skim milk)

Garlic and pepper to taste

Place croutons on bottom of 9 x 13 inch pan. Put veggies over croutons. Spread crumbled bacon over veggies. Sprinkle approx 6 oz. cheese evenly over pan. In a large bowl, mix eggs, milk and spices together well. Pour into pan. Sprinkle remaining 2 oz. cheese over top of casserole. Bake at 350 degrees for 45-55 minutes. Let stand 5 minutes.

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