Menu Monday #21 & Modified Taco Salad Recipe


Welcome to Menu Monday #21!  This week’s menu is chock full of soups, easy prep and my birthday dinner.  Yep, this lady turned the ripe old age of 43 today.  How did I spend it?  Blogging and doing laundry/housework and I LOVED it!!!  Yep, I do enjoying blogging when it is a fun subject like the scarecrow how-to I am sharing for workshop Wednesday and I also enjoy homemaking when it isn’t done in a rush or overly stressful.  Weird?  Maybe.  But it’s the truth.

I am not sharing a weekly shopping trip this week because I made the decision to only buy what we absolutely need to complete our menu.  And to be honest it won’t be much.  We grabbed Gatorades, Soda, Water & Milk over the weekend while they were on sale and I just don’t want to fill the fridge and cabinets before we begin Organized October (details to come).

Menu Monday #21


Supper: Ribeyes, Mashed Potatoes, Cottage Cheese, Salad, Brownies & Ice Cream  My birthday dinner!!!


Supper: Hodge Podge Soup


Snack: Water, Gatorade, Cheese & Crackers with a Scavenger Hunt at the Park

Dinner: Pasta, Salad & Garlic Bread


Snack: Brownies & Ice Cream

Dinner: Potato Soup & Grilled Chicken  You can find our favorite Potato Soup recipe here.


Snack: Apples & Peanut Butter with milk

Dinner: Refrigerator Taco Salad & Tacos- We have both because my kids & I ABSOLUTELY love the salad but hubby doesn’t, so he makes plain tacos and leaves more Taco Salad for us.  I will show the recipe below.


Dinner: Taco Salad & Tacos


Dinner: Grilled Chicken & Hamburgers, Deviled Eggs, Salad, Pumpkin Bread

Breakfast will be a selection Eggos, Mini Bagels, Smoothies and Cereal.

Lunch will be dinner leftovers, soup & sandwiches.

Our version of an AMAZING taco salad.  Our main dish must include no spices, seasonings or certain veggies but it is STILL full of flavor.   When we make it for others I will often make two different dishes, one with seasonings and one without.  The one without additional seasonings will be found in italics.


12-16 oz Canned or precooked chicken

Taco Seasoning

Refried Beans

16 oz Cream Cheese softened

16 oz Sour Cream

Shredded Cheese

Tortilla Chips


Toppings: Green onions, Tomatoes, Lettuce, Black Olives


In small skillet heat chicken, taco seasoning & refried beans

While heating combine cream cheese & sour cream

Prep topping

Layer 1: On bottom: chicken/beans (when cooled)

Layer 2: Cream Cheese mix (bottom layer needs to be cooled for this layer to spread well)

Layer 3: Salsa- we use it sparingly

Layer 4: Cheese

Layer 5: Vegetable toppings- We often add these as we put it in our bowl since we like to make a huge batch and eat the leftovers for days.

Add lid and refrigerate until ready to serve.

Serve with tortilla chips.  We prefer the scoops as you can really pile it on.

It is quick, it is easy and can be made ahead.  I have no clue where this recipe originated, but I do know that we have adapted it over the years to suit our food intolerances, and it is still delicious even with the changes.

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