Baking Day and Menu Plan

I spent most of today cooking and baking. I ended up with a nice little stash for the freezer:

5 chicken tetrazini dinners
2 bags of "to die for" blueberry muffins
1 loaf of apple-cheddar bread
1 pumpkin pie
9 chicken burritos
1 italian herb focaccia loaf
shredded chicken (which actually still needs to be shredded) and enough fat and bones to make homemade chicken stock (much better than store bought and doesn't contain any of the additives and chemicals...and you can stil make it fat free!)

Plus, tonight's dinner!

Here's the menu plan for the rest of the week (bolded recipes are below):
(for more great menu planning ideas, check out orgjunkie.com)

Monday: Meatloaf (mini-cups??) (make an extra for the freezer), broccoli and mashed sweet potatoes
Tuesday: Mock Swiss Steak, vegetable (??) and biscuits
Wednesday: Chicken pot pie and green beans
Thursday: chicken salad sandwiches (on homemade bread), apple slices
Friday: Homemade pizza
Saturday: Various leftovers and MAYBE a dish to take to a family gathering (we haven't decided if we're going yet)
Sunday: Roast, potatoes, vegetables and pudding fruit salad

Breakfasts: fruit, yogurt, eggs, cereal
Lunches: leftovers or sandwiches
Snacks: Fruit, goldfish, muffins, yogurt

Mock Swiss Steak:
3 lbs of ground beef
1 c. cracker crumbs
salt and pepper to taste
1 c. water
1 can cream of mushroom soup (low sodium)

Mix all together except soup. Pat on cookie sheet with rim, 3/4 inch thick and place in refrigerator overnight. Cut into serving squares; roll in flour and brown in skillet. Place in covered dish and cover with mushroom soup. Bake at 325 for 45 minutes to 1 hour.

Pudding Fruit Salad
1 4 oz container of vanilla pudding (premade)
1/2 cup frozen (thawed) whipped topping
1 cup seedless grapes, halved
1 cup mini marshmallows
1 11 oz can mandarin orange segments, drained
1 8oz can pineapple tidbits in juice, drained
1 cup fresh strawberries, sliced

In medium bowl, mix pudding and whipped topping. Gently stir in grapes, marshmallows, oranges and pineapple. Add strawberries and toss gently to coat. Serve immeidately or store in refrigerator up to 8 hours.