Laura over at I'm an Organizing Junkie is taking a blogging break this week (good for her!) so Laura (is that a theme?) at Heavenly Homemakers is hosting Menu Plan Monday in her stead. Still the same deal, sign up and post your menu if you want, or just visit everyone and get all their great ideas for fab summer menus. And sometimes, if you are really lucky, nab a great recipe. Like the one this week I can't wait to try, Quick Spinach Roll-Ups, courtesy of Three Ladies and a Dad. I love the name of her blog, by the way, too darned tootin' cute. I love love love folks who either link to their recipes or post them. I am a long-time recipe collector and just can't have too many. Plus, with computers now, the sky's the limit. I don't have to worry about running out of space. In fact, one of my long-term projects is to get *every* recipe (that I want) from *every* recipe book I own into my computer. Saves space in our little house. That way I don't have to worry about losing them, if I can remember to back up my computer that is!

Here's this week's menu. Everything is easy and crock-pot, grill or no-oven (or rather, no regular oven ... convection only!). Oh, that reminds me, here's a picture of my new toy! --->

  • Sunday: What I Didn’t Get to Last Week
    • No matter how much I plan or promise myself I won’t laze out and just say “scrounge night”, it happens. At least once a week. So, I end up with a menu and (usually) ingredients for one meal (sadly, sometimes more than one). So here is my plan to not waste anything and to use up that meal. If, on the other hand I am fabulously organized and manage to make all planned meals … I hereby declare Sunday nights PIZZA night. Order in, Kiy does nothing, Pizza night!
  • Monday: Fresh fish (whatever looks good at Yokes), pasta with Parmesan cheese, peas and carrots

  • Thursday: Leftover Buffet

  • Saturday: Free Nite

Original Post: Menu Plan (June 29 – July 5)

Quick Spinach Roll-Ups

These tempting little packets of spinach and cheese rolled in a lasagna noodle are just the thing for a spring supper. Add a loaf of crusty whole-grain bread and a crisp salad and you have a nourishing and healthful meal: these Quick Spinach Roll-Ups are rich in eye-helping lutein and they’re low in fat!

8 lasagna noodles
2 egg whites, lightly beaten
1 15-ounce container reduced-fat ricotta cheese
¼ cup grated Parmesan cheese
½ teaspoon salt
1 bunch baby spinach leaves, chopped
¼ cup snipped fresh chives
1½ cups reduced-fat spaghetti sauce
½ cup finely shredded reduced-fat mozzarella cheese

  1. Cook noodles according to package directions, drain, and set aside.
  2. Meanwhile, in a large bowl, stir together the egg whites, ricotta, Parmesan and salt. Set cheese mixture aside.
  3. Lightly spray an unheated large skillet with olive oil no-stick spray. Add spinach and chives. Cook and stir over medium heat for 5 minutes. Add spinach mixture to cheese mixture, stirring until combined.
  4. Preheat oven to 350F. Spread a thin layer of spaghetti sauce in the bottom of a 12-inch by 7½-inch by 2-inch baking dish.
  5. To assemble, place one noodle on a piece of parchment paper or wax paper. Place ¼ cup of spinach mixture in a mound ¼-inch from the short end. Roll noodle around the spinach mixture. Carefully remove bundle from parchment and place it, seam side down, in the baking dish. Repeat with remaining noodles and spinach mixture.
  6. Pour remaining sauce over the roll-ups in the baking dish. Sprinkle with mozzarella and cover with foil. Bake 35 to 45 minutes until bubbly.

Serves 4

Kiy Note: Going to try my new convection oven out on these! My plan is to bake at 325F for 20 minutes, then check them. Most likely, will be watching during the whole thing!

New addition to my menu plan is 'What I Didn't Get to Last Week' Sundays. Sadly, I should have been doing this for quite awhile. I didn't make two of the planned meals, the other was the Chinese Lemon Chicken Crock Pot. I just never got around to remembering to buy the lemonade. With any luck, I will remember this week and add it back onto my menu for next week. It looks really good and super easy. These days, that's pretty much the requirement. Exciting kitchen news, I broke down and bought a convection oven. The jury's still out on how I like it as I am still getting used to it. I did read (on-line, the oh-so-unhelpful owner's manual didn't share any secrets) that I should reduce the oven temp by 25 degrees and the cooking time by about 25-30%. If anyone reading this knows differently or has any tips/tricks, I am all ears .... errr, eyes. {smile}

As always, don't forget to head on over to I'm an Organizing Junkie for more great MPM!

  • Sunday: What I Didn’t Get to Last Week
    • No matter how much I plan or promise myself I won’t laze out and just say “scrounge night”, it happens. At least once a week. So, I end up with a menu and (usually) ingredients for one meal (sadly, sometimes more than one). So here is my plan to not waste anything and to use up that meal. If, on the other hand I am fabulously organized and manage to make all planned meals … I hereby declare Sunday nights PIZZA night. Order in, Kiy does nothing, Pizza night!
    • This week it’s the Pork with Sweet Onion Marmellata. I have no idea what I am serving with this, probably just steamed sticky rice and some frozen vege. Easy and all ingredients are on-hand.

  • Thursday: Leftover Buffet

  • Friday: Fresh fish (whatever looks good at Yokes), pasta with butter and a sprinkle of Parmesan cheese, peas and carrots

  • Saturday: Free Nite
    • We tend to go out one nite a week, or need a night of not making dinner for various reasons. I am factoring this in my menu plan each week, but it won’t necessarily always (or often) be on a Saturday.

Original Post: Menu Plan (June 22 - 28)
Thai Chicken Pizza
Rachael Ray

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4 servings

1 pizza dough, any brand
½ cup duck sauce or plum sauce
½ teaspoon crushed red pepper flakes
1 package (2 cups) shredded provolone or Monterey Jack cheese
½ red bell pepper, thinly sliced

1 tablespoon vegetable oil
2 tablespoons soy sauce
1 rounded tablespoonful peanut butter
2 teaspoons hot sauce
2 teaspoons grill seasoning (recommended: Montreal Steak Seasoning) eyeball it

4 chicken breast cutlets, ½ pound

2 tablespoons honey
2 tablespoons rice wine vinegar or cider vinegar
¼ seedless cucumber, peeled and cut into matchsticks

4 scallions, chopped
1 cup bean spouts, a couple of handfuls
Palm full cilantro leaves, chopped
¼ cup chopped peanuts, 2 ounces

Preheat oven to 425 degrees F.

Form pizza crust on pizza pan or cookie sheet (Kiy Note: OR do what I do and use a ready made pizza crust!). Top with duck or plum sauce - spread it around like you would pizza sauce. Sprinkle the pizza with some crushed red pepper flakes then top with cheese and peppers. Bake until golden and bubbly, 15 to 17 minutes.

Preheat a grill pan over medium-high heat. Combine vegetable oil, soy sauce and peanut butter with hot sauce and grill seasoning. Use the microwave to loosen up peanut butter if it is too cold to blend into sauce, 10 seconds ought to do it. Add chicken and coat evenly with mixture. Let stand 10 minutes then grill chicken cutlets 2 to 3 minutes on each side, until firm. Slice chicken into very thin strips. (Kiy Note: I just sauté these, time saver.)

While chicken cooks, mix honey and vinegar and add the cucumber. Turn to coat evenly.

Top the hot, cooked pizza with chicken, scallions, sprouts and cilantro. Drain cucumbers and scatter over the pizza. Garnish pizza with peanuts, cut into 8 wedges and serve.

Grandma Ople's Apple Pie

READY IN 1 Hr 30 Min
SERVINGS: Original recipe yield: 1 - 9 inch pie

1 recipe pastry for a 9 inch double crust pie (Kiy Note: I have a 10-inch pie dish, so that's what I used)
½ cup unsalted butter
3 tablespoons all-purpose flour
½ cup white sugar
½ cup packed brown sugar
¼ cup water
8 Granny Smith apples - peeled, cored and sliced (Kiy Note: It seemed like a lot, so I only ended up using 5 apples but they baked down so next time I will try to add at least one more, if not two.)


1. Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes.

2. Meanwhile, place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.

3. Bake 15 minutes at 425 degrees F (220 degrees C). Reduce the temperature to 350 degrees F (175 degrees C), and continue baking for 35 to 45 minutes.

Kiy Note: This has got to be, hands down, the *best* apple pie I've ever made. I have never made a pie that calls for pouring the sauce over the crust, but wow, what a difference! It was easier than I thought it would be, and while my lattice top wasn't picture perfect, it was my first ever attempt and I didn't think it turned out too shabby. I took a picture but it's still on the camera card. As soon as I get it off I will add it here.

Orange-Ginger Chicken
Cooking Light, June 1997

1 teaspoon dark sesame oil
½ teaspoon chili oil
4 (4-ounce) skinned, boned chicken breast halves
½ cup orange marmalade*
3 tablespoons low-sodium soy sauce
1 tablespoon minced peeled fresh ginger
1 tablespoon water
2 garlic cloves, minced

Heat oils in a nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until chicken is done. Add marmalade and remaining ingredients; cook 2 minutes or until thick and bubbly. Remove from heat.

*Kiy Note: I use low-sugar marmalade and add a bit of orange peel (spice or fresh)

Yield: 4 servings

Nutritional Information:

CALORIES 247(11% from fat); FAT 3.1g (sat 0.6g,mono 1.2g,poly 0.9g); PROTEIN 27.1g; CHOLESTEROL 66mg; CALCIUM 33mg; SODIUM 547mg; FIBER 0.0g; IRON 1.2mg; CARBOHYDRATE 28.3g

I am not really sure where last week went. I spent a lot of time just hanging with Emi and not getting diddly-squat done in the house. She seemed to need more mama-time and darned if I wasn't going to give it to her! Lately she's been hanging with me more, but still very very busy. She has also developed an interest in stuffed animals and such, hugging them and carrying them all over the family room. She chatters to them constantly. I wonder, can it *finally* be time to break out one of the dolls we have for her?! We are going to give her a couple of days and then probably introduce her to one of them. I don't want to overwhelm her with toys, and like to add things carefully. Funny enough, she was completely ignoring them so it had been my plan to take them out of her play area and put them away for awhile, bringing them out again in couple of months. Patience mama, patience. I have photos from this past week that I need to post, I just need to get them off the camera card.

So, here is our menu for next week. As always, don't forget to head on over to I'm an Organizing Junkie for more great MPM!

  • Sunday: Father’s Day
    • Brunch: Ricotta Pancakes with blackberries and raspberries, maple sausages, and warm maple syrup
    • Dinner: We haven’t decided what we are going to do about dinner. We really, really want to spend the afternoon at the park, so we may end up just going out. (Update, we did indeed end up going out. Nothing fancy, we were pooped from a great time at the park!)
    • Dessert: Grandma Ople's Apple Pie, Vanilla Ice Cream (Jeff's fav dessert is apple pie, I went looking for a quick and easy recipe and found this one ... yum!)

  • Thursday: Leftover Buffet

  • Saturday: Free Nite

Original Post: Menu Plan (Jun 15 - Jun 21), Emi update
Kiy Note: This is a serious favorite in our house. Now, having a toddler underfoot, it's a special occasion dinner but it used to be a weeknight dinner for us. It's a bit time intensive, but only because you have to stir the onions every so often. It really is a very easy recipe, especially after you've made it a time or two. And the onion marmellata .... total and complete YUM!

Pork with Sweet Onion Marmellata
Recipe courtesy Giada De Laurentiis, Food Network

Onion Marmellata:
¼ cup olive oil
4 large onions, thinly sliced (about 3 pounds)
¼ cup orange marmalade
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons balsamic vinegar
1 tablespoon sugar (or more to taste)

Pork Chops:
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 cloves garlic, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 to 6 pork chops
¼ cup chopped fresh flat-leaf parsley

For the onion marmellata, place a large, heavy pot over medium-high heat. Add the olive oil and the onions. Stir to combine and cook until starting to sizzle, about 2 minutes. Add the remaining ingredients. Reduce the heat to low. Cover the pot and cook over low heat for 2 hours, stirring every 30 minutes to scrape up any brown bits. The onions should be a soft, jam-like consistency and a deep mahogany color.

Meanwhile, for the pork chops, combine the rosemary, thyme, garlic, salt, and pepper in a small bowl. Using your fingers, work all the ingredients together until well combined. Rub the herb mixture over the pork chops. Cover with plastic wrap and reserve in the refrigerator.

About 20 minutes before the onions are finished, remove the pork chops from the refrigerator. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill the pork chops to medium, about 7 minutes a side depending on thickness. To serve, spoon the onion marmellata over the pork chops. Sprinkle with the chopped parsley. Serve immediately.

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 2 hours
Yield: 4 to 6 servings
User Rating: 5 Stars

Note: I am dating this for early Sunday morning as I want the Danger Girl post to stay on top for a day or so.

Wow, another week come and gone already. I did so-so in keeping with my menu plan. The trick to good crock-potting (I've found) is remembering to take the @#%%^ roast out of the freezer the day before. Finally, I remembered to take it out on Saturday morning so we had the Polynesian Pot Roast tonight. Total yum but it's *really* easy to dry out. My roast was almost exactly one pound less than the recipe but it should have probably only cooked (on low) for about 3 hours total. I wonder, does anyone know if you can put a meat thermometer in a hunk of meat in a crock pot? It started smelling SO amazing I finally did an instant read thermometer and it was over the top! Bah, we really like rare, or medium-rare at most, pot roast. While the flavor rocked, I am going to have to play around with the timing. It's definitely on my 'make again soon' list.

We also had the other crock-pot recipe this past week. The Chicken Merlot with Mushrooms ... oh baby! It is THE easiest, tastiest, yummiest, E.A.S.I.E.S.T. crock-pot recipe ever (did I mention easy?)! It was so good I called my mom the very next day and told her she *had* to make it. Seriously, it was that good. Changes I'd make ('cause, is there a recipe I don't mess with?) ... do equal amounts of the Merlot and the chicken stock (half a cup each). We would have liked the wine taste to come out more. Also, I would half the amount of chicken but keep the rest of the ingredients at the same levels. That was a LOT of chicken for the 2.5 of us, and we would have liked more sauce. Try that recipe, good good good eats! Oh, and I made it with skinless, boneless chicken breasts (it's all that I ever have in my freezer) still in their frozen state. Just tossed 'em in! Hahaha, does it get any easier? :)

So, I had a couple of requests for this week from Jeff and looking at the forecast it shouldn't (famous last words) get too hot to run the oven this week. So I am making some old favorites, and a new favorite.

Have a great week everyone and don't forgot to zip on over to Laura's at I'm an Organizing Junkie for Menu Plan Menu's.

  • Sunday: Polynesian Roast Beef (crock pot meal), rice, frozen carrots
    • Holdover from last week … but it was tasty!

  • Monday: Chicken Tortilla Bake (one pot meal)
    • Yes, it’s on the menu again. Request from Jeff and to double it for lunches this week!
  • Tuesday: Cold Roast Beef (leftover), fresh yummy bakery bread (rosemary-oregano if our bakery has it that day), nice hunk of cheddar cheese – sliced thick, Healthy Macaroni Salad, sliced cantaloupe
    • Picnic dinner at the park (planned for Tuesday but going to watch the weather)

  • Wednesday: Orange Mandarin Chicken, somen or udon noodles (depends on what I can find), steamed snow peas
    • A serious family favorite and one I've neglected to make for too long!

  • Thursday: Picnic dinner for Jeff's office ... we don't even need to bring a dish to pass. Total night off!

  • Saturday: Free Nite
    • Actually, this most likely will be our leftover buffet night
Original Post: Menu Plan (Jun 8 - Jun 14)
Chicken Merlot with Mushrooms

Gina gave me this recipe, said we'd love it. She's right! YUM!

5¼ cups sliced fresh mushrooms
1 cup chopped onion
2 teaspoons minced garlic
3 pounds boneless skinless chicken thighs
1 can (6 ounces) tomato paste
¾ cup chicken broth
¼ cup Merlot wine or additional chicken broth
2 tablespoons quick-cooking tapioca
2 teaspoons sugar
1 ½ teaspoons dried basil
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons grated Parmesan cheese
Hot cooked pasta, optional

Place the mushrooms, onion and garlic in a 5-qt. slow cooker. Top with chicken. In a small bowl, combine the tomato paste, broth, wine or additional broth, tapioca, sugar, basil, salt and pepper. Pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender. Sprinkle with Parmesan cheese. Serve with pasta if desired.

Yield: 5 servings.

Polynesian Roast Beef

1 boneless beef top round roast (3¼ pounds)
2 tablespoons browning sauce, optional
¼ cup all-purpose flour
1 tsp salt
¼ teaspoon pepper
1 medium onion, sliced
1 can (8 oz) unsweetened sliced pineapple
¼ cup packed brown sugar
2 tablespoons cornstarch
¼ tsp ground ginger
½ cup beef broth
¼ cup soy sauce
½ tsp minced garlic
1 medium green pepper, sliced (yuck, I sub with red pepper)

Cut roast in half; brush with browning sauce if desired. Combine the flour, salt and pepper; rub over meat. Place onion in a 3 qt slow cooker; top with roast.

Drain pineapple, reserving juice; refrigerate the pineapple. In a small bowl, combine the brown sugar, cornstarch and ginger; whisk in the broth, soy sauce, garlic and reserved pineapple juice until smooth. Pour over meat. Cover and cook on low for 7-8 hours.

Add pineapple and green pepper. Cook 1 hour longer or until meat and green pepper are tender. Yield: 10-11 servings.

Source: Simple & Delicious Nov/Dec 2007

Seven Layer Salad
* I received this recipe from my aunt, Christmas 1992

In a large pretty bowl, tear up on head of lettuce in bite size pieces (Kiy Note: I now use bagged lettuce – easy and fast!). If you want, cut ½ pound of bacon into one inch squares, fry until crisp, drain and cool, sprinkle over lettuce. Then layer: 1 can of sliced water chestnuts – well drained, 5 to 8 oz frozen peas – thawed, 4 or 5 hard boiled eggs – sliced, ¼ to ½ pound of grated cheddar cheese, 1 small red onion – thinly sliced. Spread over the entire salad, covering all openings – to seal in freshness – about one half of a quart jar of Hellmann’s Lite Mayonnaise (Kiy Note: since moving to the West Coast, I have found it is called Best Food here). Sprinkle generously with Parmesan cheese.

Cover well with plastic wrap and refrigerateovernight or for several hours to blend the flavors.

Mix just before serving.

Can also use: firm (firm, firm) tomatoes, cucumbers, celery, mushrooms, etc.

Makes 12-15 servings

Tuna Noodle Casserole from Scratch

READY IN: 1 Hr 15 Min
Original recipe yield: 6 servings

½ cup butter, divided
1 (8 ounce) package uncooked medium egg noodles
½ medium onion, finely chopped
1 stalk celery, finely chopped
1 clove garlic, minced
8 ounces button mushrooms, sliced
¼ cup all-purpose flour
2 cups milk
salt and pepper to taste
2 (6 ounce) cans tuna, drained and flaked
1 cup frozen peas, thawed
3 tablespoons bread crumbs
2 tablespoons butter, melted
1 cup shredded Cheddar cheese


  1. Preheat oven to 375 degrees F (190 degrees C). Butter a medium baking dish with 1 tablespoon butter.
  2. Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain.
  3. Melt 1 tablespoon butter in a skillet over medium-low heat. Stir in the onion, celery, and garlic, and cook 5 minutes, until tender. Increase heat to medium-high, and mix in mushrooms. Continue to cook and stir 5 minutes, or until most of the liquid has evaporated.
  4. Melt 4 tablespoons butter in a medium saucepan, and whisk in flour until smooth. Gradually whisk in milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in tuna, peas, mushroom mixture, and cooked noodles. Transfer to the baking dish. Melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole. Top with cheese.
  5. Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

Jerk-Grilled Corn on the Cob

¾ teaspoon ground allspice
½ teaspoon dried thyme
½ teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon ground nutmeg
1/8 teaspoon ground red pepper
Kiy Note: Moment of truth ... I just buy jerk seasoning at the grocery store!

4 ears corn with husks (Kiy Note: We just husk ‘em completely)

2 teaspoons butter or stick margarine, melted
(Kiy Note: I use Pam)


  1. Prepare grill.
  2. Combine first 7 ingredients in a small bowl; set aside.
  3. Pull husks back from corn, and scrub silks. Brush butter over corn; sprinkle with spice mixture. Place corn on grill rack; grill 12 minutes or until done, turning occasionally.

~ OR, our method ~

  1. Prepare grill.
  2. Husk corn, scrub silks.
  3. Spray each cob with cooking spray, shake desired amount of jerk seasoning on each cob.
  4. Place corn on grill, grill about 12-15 minutes depending on how done you like your corn. Turn occasionally.

Yield: 4 servings (serving size: 1 ear of corn)

Nutritional Information:
CALORIES 102(26% from fat); FAT 3g (sat 1.4g,mono 0.9g,poly 0.5g); PROTEIN 2.5g; CHOLESTEROL 5mg; CALCIUM 13mg; SODIUM 326mg; FIBER 3g; IRON 0.9mg; CARBOHYDRATE 19.7g

Cooking Light, JULY 2000

Another good week, menu-wise. I think I am finally getting the hang of quick and easy and a bit more adventurous in each week. Also, I actually DID cook this weekend, something I seriously need to be better about. I tend to get lazy 'cause Jeff is home and I just like to hang out with the family. Problem is, dinner time rolls around and I have nothing ready, even though the menu is all planned out. But I was much much better this week, I made sure to keep a quick meal for Saturday night!

Good news, there wasn't a dud on the menu! Of course, we'd had four of the meals before, with only the tuna melts being new but hey, take your successes where you find them, right?! If you haven't tried the Tilapia, now's the time. It is SO good and SO easy, every time we have it we just dive in. In fact, Emi ate an entire fillet herself. She loves fish, but wow! The Thai Cowboy Marinade rocks, and was just as yummy as we remembered, that's a good go-to marinade for almost anything (chicken, beef, pork). One last thing, I realized as I was putting the corn together last week that I didn't share exactly what it is I do to corn before tossing it on the grill. It's great and super easy. For those of you that aren't into spice (like me!) you can either use just a bit of the seasoning or use your fav herb. Jerk-Grilled Corn on the Cob

On to this week. Lots planned, with the idea of trying to eat out of our pantry and freezer. Every meal is just that! I needed to buy a few items here and there (fresh veg's, that kind of thing) but for about 90% of the meals it's already on hand. Our food budget this week is gonna rock! I already made one thing tonight (back to the whole 'cooking on the weekend thing'). The Tuna Noodle Casserole from Scratch. Oh baby, total and complete yum. I will never ever make tuna noodle casserole the old way again! Only thing is, I ended up using the whole box of pasta (I used penne, about 13 oz) and I am glad I did. The sauce makes a lot and I think it might have been too soupy without more pasta. Also, I might try shredded Parmesan next time instead of the cheddar and double the bread crumb mixture. No, I can't leave any recipe alone!

Don't forget to visit Laura over at Organizing Junkie for more MPM! Have a great week.

  • Thursday: Leftover Buffet

  • Friday: Crab Cakes, deli coleslaw, linguine with butter and a sprinkle of Parmesan cheese (and probably frozen peas or carrots for Miss Emi)
    • Yep, going to try putting this on the menu again!

  • Saturday: Free Nite

Original Post: Menu Plan (Jun 1 - Jun 7)