I’m starting my menu with Monday this week. We were out of town for a family event this weekend, so I didn’t cook at home last night (I’m also working on getting the Walgreens match-ups done since I didn’t have a chance to get them up this weekend and hopefully they’ll be up later today.
If you’re new to meal planning or trying to cut your grocery budget, I’ll be sharing a “frugal” or “from the stockpile” recipe several days this month (at least that’s my goal!). To help me with this task, I’ll be having guest posts (if you’re interested in sharing a guest post/frugal recipe, e-mail me!) from some of my favorite frugal bloggers, too!
For those of you who may be doing Weight Watchers, I have included the points per serving calculations for each of my recipes this week. I used the “Recipe Builder” feature on the WeightWatchers.com e-Tools program to input all of the ingredients and calculate the points, so it should be pretty accurate.
If you have blogged a menu plan for the week (or even just a favorite recipe), please feel free to comment and share your link. I’m always looking for new ideas and inspiration and will be happy to share a link to your blog if we try your recipe! Check out hundreds of other meal plans at orgjunkie.com!
MONDAY ~ Peppered steak – this is a family recipe that came from my mother in lawIngredients:
3 cups hot cooked rice
1 lb lean beef round steak (cut into 1/2 inch thick strips)
1 T Paprika
2 T butter
2 cloves garlic, crushed
1 1/2 c. beef broth
1 cup sliced green onions
2 green peppers, cut in strips
1/4 c. water
1/4 c. soy sauce
2 lg tomatoes (cut in eighths)
Pound steak to 1/4 inch thick. Cut into 1/4 inch wide strips. Sprinkle meat with paprika. Let stand. Brown meat in butter. Add garlic and brother. Cover and simmer for 30 minutes. Stir in onions and green peppers. Cover and cook 5 minutes. Blend cornstarch, water and soy sauce. Stir into meat mixture. Cook, stirring until clear and thickened, about 2 minutes. Add tomatoes and stir gently. Serve over beds of fluffy rice.
WW points = 7 points/serving (add an additional 2 points for 1/2 cup rice and 4 points for 1 cup rice), this makes 4 servings.
TUESDAY ~ Spaghetti casserole – I found this recipe on Marci’s blog – spaghetti in the slow cooker and we have all of the ingredients…plus, who can go wrong with spaghetti? We’re looking forward to trying it!
1 lb. ground beef (Marci’s recipe called for 1 1/2 lbs, but I’m cutting that, I use 93/7%)
1 med onion, chopped
1 (26 oz) jar tomato and basil pasta sauce
1/4 c butter (I’m going to use I Can’t Believe It’s Not Butter)
1/4 c all purpose flour
1 (12 oz) can evaporated milk (I used 2%)
1/2 c grated Parmesan cheese (I use reduced fat)
1/4 t pepper
8 oz uncooked spaghetti, broken into pieces
2 c shredded sharp cheddar cheese (Marci’s recipe calls for 3, I’m using 2 and using 2%)
-Cook ground beef and onion in a large skillet until beef crumbles and is no longer pink; drain and return to skillet.
-Stir pasta sauce into beef mixture.
-Melt butter in a saucepan over med-low heat; whisk in flour/cornstarch until smooth. Cook 1 min, whisking constantly. Gradually whisk in milk; cook over med heat, whisking constantly, 8 minutes or until mixture is thickened and bubbly. -Remove from heat, and stir in Parmesan cheese and pepper.
-Spoon 1/3 of meat mixture into a lightly greased slow cooker. Spread 1/2 of broken noodles over meat mixture; pour 1/2 of white sauce over noodles, and sprinkle with 1 c cheddar cheese.
-Repeat layers once (1/3 meat, rest of noodles, rest of white sauce, 1 c cheese). Spread remaining meat mixture over cheese. Top with remaining 1 c cheddar cheese.
-Cover and cook on LOW 4 hours. Let stand 10 minutes before serving.
WW points – I’m not exactly sure how many servings this makes since I’ve never made it before but I’m guessing 6, so this is 12 points per serving with the modifications I’ve listed above which is more than I realized, so I’ll have to adjust the rest of the day.
Sides ~ green salad and green beans
WEDNESDAY ~ Chicken licking good pork chops (slow cooker)
6-8 lean pork chops, 1-inch thick
1/2 cup flour (omit if you don’t brown chops in skillet)
1 tsp salt
1 1/2 tsp dry mustard
1/2 tsp garlic powder
2 Tbsp oil (omit if you don’t brown chops in skillet)
1 10.5oz can chicken & rice soup
Dredge pork chops in mixture of flour, salt, dry mustard & garlic powder. Brown chops in oil in a large skillet. Place browned pork chops in crockpot. Add can of soup. Cover and cook on low 6-8 hours or high 3 1/2 hours. If I don’t brown the chops, then I just toss the salt, dry mustard & garlic powder in the crockpot instead of dredging the chops.
*Note: When making this meal, I use a can of family size chicken & rice soup and drain off some of the broth – it keeps the meat tender and there is more of the chicken & rice mixture for everyone! If you don’t have time to brown the chops first in a skillet, I’ve also just dipped it into the flour mixture and put it straight into the slow cooker and it works fine that way, too.
WW points = 6 servings, 7 points per serving
THURSDAY ~ Shepherd’s Pie (slow cooker) This recipe comes from the 101 Things to Do With a Slow Cooker cookbook
WW points = 9 per serving (for 4 servings)
Our “filling” – I’m going to put 2 frozen chicken breasts in the crockpot on low with a can of enchilada sauce (red) and some taco seasoning. I’ll shred the taco meat and that and some cheese will become our “filling”
The sauce (from Marci’s blog)
1 T. canola oil
1 T. flour/cornstarch
1 large (28 oz) can enchilada/red sauce
2 c. chicken broth
1/2 t. salt
1/2 t. ground black pepper
2 T. chopped cilantro
-In a large saucepan over med. heat, add oil and flour and whisk together to make a paste, cooking for 1 min.
-Pour in the red sauce, chicken broth, salt, pepper, and cilantro, and bring to boil.
-Reduce heat and simmer 30-45 min.
I’m going to use 1 dozen flour tortillas. Whenever I make enchiladas, I always put a little bit of sauce along the bottom of the pan to keep the enchiladas from stocking to the pan. I’ll fill each tortilla with the shredded chicken breast and cheese, roll it, and place it in a 9X13 Pyrex baking dish. Then, I’ll cover the rolled enchiladas with the sauce and some cheese and bake it in the oven for 20-30 minutes at 350 until the cheese is melted.
WW points = 9 per serving for 2 enchiladas
SATURDAY ~ Bourbon chicken – This is a “carry over” from last week. I made this a few weeks ago thanks to a link Keli posted in my comments section. We all loved it and I decided it’s time for a repeat!
1 1/2-2 lbs boneless, skinless chicken breasts (cut into bite size pieces)
1-2 T olive oil
1 garlic clove, crushed
1/4 tsp ginger
3/4 tsp crushed red pepper flakes
1/4 c. apple juice (in the comments section on Recipezaar, some people substituted pineapple juice or orange juice)
1/3 c. light brown sugar
2 T ketchup
1 T cider vinegar (in the comments section on Recipezaar, some people substituted balsamic vinger or did half and half)
1/2 c. water
1/3 c. soy sauce
Heat oil in a large skillet. Add chicken pieces and cook until lightly browned. Remove chicken. Add remaining ingredients, heating over medium heat until well dissolved. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes. Serve over hot rice.
NOTES: On Recipezaar, some people mixed cornstarch and water and added it at the end to thicken the sauce.
WW points = 7 points per serving (for 6 servings), add 2 points for 1/2 cup of rice and 4 points for 1 cup of rice
Serve w/ steamed broccoli or other steamed veggies