You can read more about my $40 weekly budget in this post here.
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SUNDAY ~ Enchilada casserole – This is a carryover from last week.
2 chicken breasts (shredded) – or 1 can chicken
1 large can red enchilada sauce
Directions: (this is what I do) – I put my chicken and the enchilada sauce in the crockpot the night before and then shred it when I get up in the morning. If you are using canned chicken, you can just shred it as you are making the casserole. I spread some of the chicken/sauce mixture along the bottom of the casserole dish so it doesn’t stick. Break corn tortillas into four pieces and layer across the bottom of the casserole dish. Spread a layer of the chicken/sauce mixture and cheese. Add another layer of corn tortillas. Continue until you are out of the chicken/sauce mixture. Bake at 350 degrees for 25-30 minutes until the cheese is bubbly.
MONDAY ~ It’s my daughter’s end of year soccer party, so we’re eating there
TUESDAY ~ Spaghetti w/ Basil Garlic Bread – The spaghetti is nothing special.
Prep: 10 min., Bake: 10 min.
1/4 cup melted butter
1 teaspoon dried basil
1/4 teaspoon garlic powder
1 6-ounce Italian bread loaf
Stir together 1/4 cup melted butter, 1 teaspoon dried basil, and 1/4 teaspoon garlic powder. Cut a 6-ounce Italian bread loaf in half horizontally; brush cut sides evenly with butter mixture. Wrap loaf in aluminum foil, and bake at 350° for 10 minutes or until thoroughly heated. Yield: Makes 4 servings. (I added some parmesan cheese on top also)
WEDNESDAY ~ Italian pork chops – I just got this recipe in my e-mail from Betty Crocker last night and it sounded so good that I decided to add it to our menu this week. I’m excited to try it out!
1/2 cup Original Bisquick® mix
1/3 cup Italian dressing
1/2 cup Progresso® garlic herb bread crumbs
4 pork boneless loin chops, 1/2 inch thick (1 1/2 pounds)
2 tablespoons vegetable oil
1. Place Bisquick mix, dressing and bread crumbs in separate shallow bowls. Coat pork chops with Bisquick mix. Dip coated pork chops into dressing, then coat with bread crumbs.
2. Heat oil in 12-inch nonstick skillet over medium-high heat. Cook pork in oil about 5 minutes or until golden brown; reduce heat to low. Carefully turn pork. Cook 10 to 15 minutes longer or until pork is no longer pink in center. Serve immediately.
High Altitude (3500-6500 ft) No changes.
THURSDAY ~ TURKEY! (my mom is cooking, so I get the day off, but I am making rice stuffing and a vegetable tray)
Rice stuffing – I got this recipe from my mother in law. It is a Thanksgiving tradition in my husband’s family!
3 c. water
1 t. salt
3 beef bouillon cubes
2 c. minute brown rice
1/2 c. butter
1 c. white onion
1 c. celery
1/4 c. minced parsley
2 c. pecans
1/2 t. salt
1 t. thyme
1/2 t. poultry seasoning
1/2 t. pepper
To 3 cups of water, add 1 t. salt and 3 beef bouillon cubes (I usually omit the salt). Bring to boil. Stir in 2 cups minute brown rice. Reduce heat to low and cover for 15 minutes. In another pan, saute 1/2 c. butter, white onion, celery, parsley, pecans, poultry seasoning, pepper, and thyme. Mix together with rice in a casserole dish. Bake at 350 degrees for 45 minutes.
FRIDAY ~ Turkey noodle soup – I make this the same way that I make chicken noodle soup and I substitute
3 carrots (sliced)
3 celery stalks (sliced)
3 cans chicken broth
2 cans cream of chicken soup
Seasonings (to taste): garlic powder, onion powder, salt, pepper, and parsley
noodles (I use “Country Style” ones that are just like homemade ones!)
Place turkey, carrots, celery, broth, and cream of chicken soup in the slow cooker. Cook on low for 5+ hours. Shred chicken breasts, and whisk everything together. Add seasonings. Cook noodles, drain, and add to the mixture. Let everything cook for 30 more minutes on low.
SATURDAY ~ Turkey enchiladas – I substitute leftover turkey for chicken in my enchilada recipe
1 can cream of chicken soup (I use the 98% FF kind)
1 can cream of mushroom soup (I use the 98% FF kind)
2 cans green enchilada sauce
1 8 oz-16 oz. tub of sour cream (depends how spicy you want the enchiladas)
Leftover turkey (diced or shredded)
1 lb. cheese, shredded
1 dozen flour tortillas (you could use corn also)
Add cream of chicken soup, cream of mushroom soup, and enchilada sauce to a pan. Cook on medium low heat, stirring occasionally. When sauce is well mixed and starts to thin, add sour cream. Continue stirring occasionally until the sauce is well mixed and thinned out. Place a layer of the sauce along the bottom of a 9X13 baking dish. Fill each tortilla with the shredded turkey, sauce, and cheese. Roll and place in the baking dish. When you have filled all of the tortillas (this should make 1 dozen), pour the remaining sauce over the top of the enchiladas and then cover with cheese. Bake at 350 degrees for 25-30 minutes until the cheese is well melted.