Last week we postponed Saturday’s pizza until Sunday, so we still have leftover pizza for Monday. We’re planning to grill next Sunday, as long as the weather is nice, which should carry us well into the next week. Remember to check out Organizing Junkie’s Menu Plan Monday for more ideas.

Monday: Homemade pizza, salad

Tuesday: Pot roast w/ carrots and potatoes, French bread

Wednesday: same

Thursday: same

Friday: Macaroni and cheese (see recipe below), steamed veggies, green beans

Saturday: same

Sunday: Grilled chicken, grilled mixed veggies, baked potatoes

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Recipe: Old-Fashioned Macaroni and Cheese

• 1/4 cup butter or margarine
• 1/4 cup flour
• 1/2 tsp. salt
• 2 cups milk
• 2 cups shredded cheddar cheese
• 7-8 oz. elbow macaroni, cooked and drained

Melt butter in medium saucepan on low heat. Stir in flour and salt. Cook 2 minutes or until bubbly. Gradually stir in milk until smooth. Stirring constantly, cook on medium heat until mixture boils and thickens. Reduce heat to low; simmer 3-5 minutes. Add 1 1/2 cups of the cheese, stir until melted.

Stir in macaroni. Spoon into 1 1/2-quart casserole dish. Sprinkle with remaining 1/2 cup cheese. Bake at 350° for 20 minutes or until thoroughly heated.

(Note: I usually make a double batch of this and freeze half. Here’s a great tip I read in a magazine once for freezing casseroles: Line your casserole dish with wax paper, fill with casserole, and freeze. Once frozen, pop casserole out of dish and wrap in foil. That way your dish isn’t tied up in the freezer! Just don’t break the dish in the interim, because you’ll obviously need to put the casserole back into it when you’re ready to bake.)

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