Limiting yourself to the grocery store right now is so important. I miss Wegmans. A lot. My husband does our shopping now because I was so sick the past two years with respiratory issues, that I can’t fool around with this stuff. I don’t want to be stuck in a hospital for a week again. I’m extra careful, even wiping down our groceries as Chris brings them home. When he gets to Wegmans he calls or Facetimes me, so I feel like I am shopping with him, which is nice. I am one of those crazy people who LOVES grocery shopping. It must be a foodie thing. He loves the help, and I love being there, in spirit with him. Now, typically, I make a weekly menu for each week, so I know what food I need at the store. I upped it to two weeks now because I want my husband there as minimal as possible. I have seen so many people on social media asking others for dinner ideas. They have not the slightest clue on what to make day after day being stuck at home. I am going to share with you our two-week menu I made us. It was such a help knowing we were ahead of the game. So, by the time you read this, we will be on week two. But maybe in two more weeks I’ll put a new menu out for you guys.

Two Week Dinner Menu:

Thursday- Grilled Chicken & Rice

Friday- TAKE OUT TO SUPPORT LOCAL BUSINESSES

Saturday- TAKE OUT TO SUPPORT LOCAL BUSINESSES

Sunday- Pancakes & Bacon (Brunch or Dinner)

Monday- Steak & Baked Potatoes (Or Pork Chops if you prefer)

Tuesday- Triple Cheese Grilled Cheese, Soup & Salad

Wednesday- Chicken Cordon Bleu & Scalloped Taters

Thursday- Cheeseburgers, Salad & French Fries

Friday- TAKE OUT TO SUPPORT LOCAL BUSINESSES

Saturday- TAKE OUT TO SUPPORT LOCAL BUSINESSES

Sunday- BLT Wraps

Monday- Stuffed Chicken & Mashed Taters

Tuesday- BBQ, Mac n Cheese & Salad

Wednesday- Beef Roast & Fried Taters

Thursday- Hot Dogs & Perogies

* I always serve ALL my dinners with a side of some kind of fresh fruit and veggies. I just showed you the main courses. I make meat, starch, veggie and fruit. It’s called balance. 🙂 *

If you can’t or don’t want to do take-out, I bought stuff to make homemade pizzas. That is such a great idea for the weekends. You can also get fresh rolls from a local bakery, head over to Diamond Square in Newberry for some lunch meat and make your own hoagies. Make it easy on yourself. No one wants to be in the kitchen night after night, and this is coming from someone who loves to cook! On beautiful Saturdays, I want to be outside with my family, and know dinner is easy so I can be out longer and just enjoying the day. I hope these menus will help you out in your days to come. Be safe out there.

Chicken Cordon Bleu
Ingredients:
• 4 boneless skinless chicken breast
• 4 thicker slice of baked ham
• 4 slices of swiss cheese
• Oil, flour, and seasoning to fry
Directions:

Take your chicken and place on a larger cutting board. Take one piece and cover with plastic wrap. This will help not to make a mess when flattening your meat. Take a meat beater and get your chicken so it’s about ¼ inch thick. (The thinner the chicken, the more flavor.) *Generously!* sprinkle with salt and chicken seasoning , then roll in flour. Let sit on a plate for about an hour. (The longer the flour sits, the better. The flour will stick even better when frying.)

Preheat your oven to 350 degrees. Heat up your oil, and lightly fry your chicken until golden brown. Convert chicken into a large casserole dish. Bake for 30-45 minutes, depending on how thick your chicken is, till chicken is cooked.

While your chicken is baking, throw your ham into your chicken grease and fry your ham slices. When chicken is fully cooked, top with the ham and a slice of swiss cheese. Place back into the oven until the cheese is melted. Top with sauce and garnish with oregano.
SAUCE:
• 2 tablespoons salted butter
• 2 tablespoons all-purpose flour
• 1 teaspoon chicken bouillon granules
• 1-1/2 cups milk
• 4 slices of Swiss cheese
• 4 oz of EXTRA sharp cheddar cheese in chunks
• Salt and pepper (This is your preference, I probably added 1 to 1 ½ tsp of salt, just keep taste testing till you get the flavor you want.)
• Minced fresh parsley

For sauce, in a small saucepan, melt butter. Stir in flour and bouillon until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened and bubbly. Remove from the heat. Stir in cheeses until melted. Pour over your chicken.