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I’ve been in a menu planning rut lately and even with a menu plan, between work, sickness, and the kid’s activities, I find that I’ve had a hard time sticking to it! I’m looking forward to Thanksgiving break so that I have some time off and am hopefully able to get back “on track.”
Here’s my “plan” for the week (I sure hope I’m able to stick with it!).
For those of you who may be doing Weight Watchers, I have included the points per serving calculations for some 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’re new to menu planning, check out my post about how I do my menu planning.
On weekdays, my posts don’t include lunches. My son eats lunch at daycare, most days I take lunch or eat a Lean Cuisine/Smart Ones/Healthy Choice meal, I pack a lunch for my daughter, and my husband fends for himself!
SUNDAY: Hot dogs (nothing fancy, but my husband was out of town and that’s what the kids wanted, so I decided to oblige – plus it was quick and easy for me!)
MONDAY: Monterey Chicken – This is a carryover from last week
4 (5 oz.) Boneless Skinless Chicken Breasts1/4 Cup Barbecue Sauce
1/4 Cup Hormel Real Bacon Bits
1 Cup 2% Colby and Monterey Jack Shredded Cheese*
1 (14 oz.) Can Diced Tomatoes with Green Chilies, drained (I’m just going to use regular diced tomatoes)
Sliced Green Onions
Preheat oven to 400 degrees. Pound out the chicken breasts to flatten. Season each with a little pepper. Cook the chicken in a skillet sprayed with non-stick cooking spray over medium-low heat until no longer pink.
Place each breast onto a baking sheet and top each breast with 1 tablespoon of barbeque sauce, 1/4 cup cheese, 1/4 cup tomatoes, green onions and 1 tablespoon of bacon bits. Place into the oven and bake until the cheese has melted (about 5 minutes).
Per Serving: 263 Calories; 8g Fat (29.0% calories from fat); 39g Protein; 6g Carbohydrate; 1g Dietary Fiber; 108mg Cholesterol; 840mg Sodium. Exchanges: 4 1/2 Lean Meat; 0 Other Carbohydrates.
TUESDAY: Taco rice (freezer meal)
2 cups cooked, shredded chicken
3 cups Chicken broth (I use 100% fat free)
8 oz. Tomato sauce
1 pkg. Taco seasoning mix
1-1/2 cups Brown rice, uncooked
1/2 cup Red or Green Pepper
1 can of corn
(1 can red enchilada sauce ~ this is my personal addition)
Shredded cheddar cheese
Tortilla chips, flour tortillas, tomatoes, lettuce, salsa, etc.
Mix everything in a large saucepan. Bring to a boil. Cover, reduce heat and simmer until rice is done (about 40-50 minutes). Remove from heat and let stand 5 minutes. Fluff with a fork.
Allow rice mixture to cool. Place in appropriate sized containers. Seal, label and freeze.
Thaw in the refrigerator. Reheat in microwave until warm. You can also reheat it in a saucepan if you add a little bit of water before heating. Sprinkle cheese on top and serve with tortilla chips.
This is a big favorite around our house. This time around, I substituted red enchilada sauce for the tomato sauce. I thought it would give it more zip, but I didn’t really notice a huge difference. My entire family loves this and it makes a LOT. We use it with nachos or as filling for tacos/burritos.
WW points per serving = 5 points/serving (this does not include toppings or “extras”)
WEDNESDAY: 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)
THURSDAY: Melt in your mouth meatloaf (slow cooker) – I’ve made this several times now for our family. It’s easy to make and yummy!
3/4 c. milk (we use skim)
2/3 c. seasoned bread crumbs
2 tsp dried, minced onion
1 tsp salt
1/2 tsp rubbed sage
1 1/2 pounds ground beef (we always make this with ground turkey instead and it’s yummy!)
1/4 c. ketchup
2 T brown sugar
1 tsp ground mustard
1/2 tsp Worcestershire sauce
1. In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well (mixture will be moist.) Shape into a round loaf; place in a 5-qt. slow cooker. Cover and cook on low for 5-6 hours or until a meat thermometer reads 160 degrees F.
2. In a small bowl, whisk the ketchup, brown sugar, mustard and Worcestershire sauce. Spoon over the meat loaf. Cook 15 minutes longer or until heated through. Let stand for 10-15 minutes before cutting.
WW points = 5 per serving with the ground turkey, ground beef may be more (makes 6 servings)
FRIDAY: 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.
SATURDAY: Beef tips (slow cooker) – I found this recipe in Taste of Home Magazine. We have eaten it a few times now and my whole family (even my picky eater kids) loves it!
1 beef top sirloin steak (1 pound), cut into 1-inch cubes
2 to 3 medium carrots, chopped
1 to 1-1/2 cups chopped celery
1 cup chopped onion
1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
1/2 to 1 cup white wine or beef broth
2 teaspoons cornstarch
1/4 cup cold water
Hot cooked egg noodles
In a 3-qt. slow cooker, combine the beef, carrots, celery, onion, soup and wine or broth. Cover and cook on low for 6-7 hours or until meat is tender.
Combine cornstarch and water until smooth; gradually stir into cooking juices. Cover and cook on high for 15 minutes or until thickened. Serve with noodles. Yield: 4 servings.
WW points = 6 per serving (add 2 points for 1/2 cup pasta/rice or 4 points for 1 cup pasta/rice)
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