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Menu Planning Monday: my menu plan for the week of 2/24

February 25, 2013 by Leave a Comment

Last week I got back on track with menu planning and I have a few new recipes I’m excited to try this week!

If you’re new to menu planning or would like tips for getting started, check out this post here–> Tips for menu planning

See my menu plans from previous weeks here–> Menu Planning Monday

Melt-in-your-mouth-chicken

My most popular recipe from last week was this one for Melt in Your Mouth Chicken–> Melt in Your Mouth Chicken

You can also view hundreds of meal plans each week at Orgjunkie.com

cowboy-casserole

SUNDAY:  Cowboy Casserole – This is an easy way to use up leftover beef and the best part is it’s kid friendly, too!

MONDAY:  Oma’s Sour Cream Chicken – The recipe I tried last week for Melt in Your Mouth Chicken was such a hit that I was searching Pinterest for other new chicken recipes to try and this one sounds YUMMY!  I can’t wait to try it!

TUESDAY:  Taco Pasta Bake – This is another recipe I found on Pinterest.  It sounds easy enough and has ingredients that sound kid friendly, too!

WEDNESDAY:  Slow Cooker Chile Colorado burritos – I discovered this recipe on Pinterest and it has become a family favorite.  I could make it once a week and no one would complain!

THURSDAY:  Eat Out!

FRIDAY:  Melt in Your Mouth Meatloaf  – Yes, it’s meatloaf and yet it’s a hit every time I make it…one of those recipes I can never go wrong with!

SATURDAY:  Oven Tacos – My family loves tacos, and I’m always looking for new recipes to try.  I found this one on Pinterest a few weeks ago and it was a hit!  Plus, it’s super easy to make!

Looking for more quick fix menu ideas? Sign up for Ready, Set, Eat by clicking on the image below! It’s completely free and you’ll get recipe ideas delivered to you by e-mail!

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Cowboy Casserole!

February 25, 2013 by Leave a Comment

cowboy-casserole

If you’re looking for an easy and kid-friendly way to use up leftover beef, check out Cowboy casserole!  This is my “go to” recipe for leftovers!  I’ve used it with ground beef and this week, I used it with the meat we had left from our Slow Cooker French Dip sandwiches!

See more recipes here–> Recipes

Here’s the recipe:

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Cowboy Casserole!
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Prep time: 
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Serves: 4-6
 

An easy and kid-friendly way to use up leftover beef!
Ingredients
  • 1 lb lean ground beef (or whatever leftover beef you have)
  • 1 can Ranch style beans
  • ½ cup BBQ sauce
  • ⅔ cup milk
  • 2 cup Bisquick
  • ½ cup shredded cheddar cheese

Instructions
  1. Pre-heat oven to 425 degrees.
  2. Cook (or re-heat) beef in a skillet. Add ranch style beans and BBQ sauce and simmer on low and then pour in a casserole dish.
  3. Mix milk, Bisquick, and ¼ cup cheddar cheese together. Drop spoonfuls on the beef mixture.
  4. Bake uncovered at 425 degrees for 25 minutes or until the top is golden brown. Add the remaining cheddar cheese to the top and bake for an additional 3-5 minutes.

 

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Stacked Green Chicken Enchiladas

February 22, 2013 by Leave a Comment

stacked-green-chicken-enchiladas

Enchiladas of ANY kind are always a hit in my house!  My dad used to make these stacked green enchiladas when I was growing up and I took his recipe and modified it so I could make it in the slow cooker.  I love it because it’s a quick fix when I have a craving for enchiladas and it’s not as time consuming to make as other enchiladas!

See more recipes here–> Recipes

Here’s the recipe:

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Stacked Green Chicken Enchiladas
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Recipe type: Mexican
Prep time: 
Cook time: 
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Serves: 6-8
 

Easy quick fix chicken enchiladas
Ingredients
  • 1 can green enchilada sauce
  • 1 can cream of chicken soup (I use 98% FF)
  • 1 can Rotel (drained)
  • 3-4 chicken breasts
  • corn tortillas (one dozen)
  • monterrey jack cheese

Instructions
  1. Place the chicken breasts, enchilada sauce, cream of chicken soup, and Rotel in the crockpot on low for 6-8 hours (or longer..I have been able to leave this one all day!)
  2. Shred the chicken.
  3. If you are doing stacked enchiladas, pour some of the chicken mixture on a corn tortilla, then sprinkle cheese and repeat for as many layers as you would like!
  4. If you would rather have your traditional rolled enchiladas, place some of the mixture and some cheese in a corn tortilla, roll, and place in the pan.
  5. Pour the remaining sauce mixture over the top and top with cheese and bake at 350 for 20-30 minutes until the cheese is golden and bubbly.

 

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Sweet Potato Foil Pack Tacos!

February 20, 2013 by Leave a Comment

 

sweet-potato-foil-pack-tacos

 

Until about a year ago, I mainly thought of sweet potatoes as baby food or as a side dish at Thanksgiving.  I was never really fond of either one.  I decided to go out on a limb and try it because it looked interesting and was something different.  I was surprised that it was a hit with everyone and it’s since become a “regular” in our menu rotation!

You can see the original recipe here–> Sweet Potato Foil Pack Tacos

As usual, I changed it up some for my family!

Here’s the recipe:

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Sweet Potato Foil Pack Tacos!
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Serves: 4-6
 

Easy, family friendly foil pack recipe!
Ingredients
  • 1 lb ground beef (I use 93/7)
  • 1 can Ranch style beans
  • 2-3 Sweet potatoes (cubed)
  • Spinach leaves (fresh)
  • Shredded Cheese
  • Optional: Sour cream or avocado for garnish

Instructions
  1. Pre-heat oven to 425 degrees.
  2. Brown ground beef and then add Ranch style beans. Let the mixture simmer on low to warm it.
  3. Cube the sweet potatoes.
  5. Take a 6-12 inch long piece of foil and spray it with cooking spray (I forgot to do this when I made it and it really does make a difference!) Layer with the sweet potatoes, meat mixture, and spinach leaves. I added the cheese when I assembled mine this time, but next time, I will wait until they’re done to add it because the cheese stuck to the foil.
  6. Bake 25-30 minutes. Add cheese and other toppings and eat!

See more recipes here–> Recipes

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Tasty Treat Tuesday: Chocolate-Coconut Bars!

February 19, 2013 by Leave a Comment

Chocolate-coconut barsMy favorite Girl Scout cookies are the Samoas.  Seriously, I could eat a whole box in one sitting and not even bat an eye.  It is kind of a good and bad thing that I can only buy them once a year.   During the rest of the year, I will just have to be tempted by these chocolate-coconut bars that are rumored to taste just like Soamoas.  I am so excited to try it out!  Thanks Martha Stewart!

Here’s what you need to make these:

  • 3 cups finely ground cookies (12 ounces), such as graham crackers or chocolate wafers, or a combination
  •  1/4 cup sugar
  •  3/4 cup (1 1/2 sticks) unsalted butter, melted
  • 1 cup pecan pieces
  • 1 cup semisweet chocolate chips or chunks
  • 1 can (14 ounces) sweetened condensed milk
  • 1 1/2 cups sweetened shredded coconut

Here’s how to make them -> Chocolate Coconut Bars Tutorial

See more Tasty Treat Tuesday recipes here–> Tasty Treat Tuesday recipes

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