The plan listed here just includes our dinner menu and recipes. I have calculated Weight Watchers points values using the e-tools Recipe Builder, and points values this week are based on the new Points Plus program! Both kids eat breakfast at home, but my son eats lunch at daycare, my daughter eats lunch at
If you’ve been reading my blog for awhile, then you know that for the past two years, I have done a $40 weekly budget. With the changes to our eating habits, I’m going to increase our budget to $50 per week and I’m really going to try to stick to that, but I’m not even sure that will be enough. This will be a trial and error experience, so stay tuned!
SUNDAY: Peppered steak – this is a family recipe that came from my mother in law
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 3 points for 1/2 cup rice and 5 points for 1 cup rice), this makes 4 servings.
MONDAY: Green chicken enchiladas – this is a modified version of a recipe my dad makes
1 can green enchilada sauce
1 can cream of chicken soup
1 can Rotel
3-4 chicken breasts
monterrey jack cheese
I place the chicken breasts, enchilada sauce, cream of chicken soup, and Rotel in the crockpot on low all day. When I get home, I shred the chicken and add it back to the mixture. Then, you can either do stacked enchiladas (pour some of the mixture on a corn tortilla/add cheese and repeat for as many layers as you would like) or do rolled enchiladas (place some of the mixture in the corn tortilla, roll, and place in a pan….repeat 9 times…then, pour the remaining sauce mixture over the top and top with cheese and bake at 350 for 20-30 minutes).
WW points = 8 points per serving
Sides = green salad and grapes
TUESDAY: 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)
Sides – Sour cream mashed potatoes (4 pts) and green beans (0 pts)
WEDNESDAY: Country Ham and Macaroni Casserole – My entire family has been BEGGING for this!
Thanks to Sandy~Bettyinthekitchen (BabyCenter.com Cooking for Your Family Board)
1 lb country ham slices or regular smoked ham in one piece (I just use whatever leftover ham we have on hand)
1 large onion, diced
1 lb elbow macaroni (whole wheat)
2 cups shredded extra sharp cheddar cheese (8 oz) – I use reduced fat
1 cup sour cream (I use reduced fat)
1 can cream of chicken soup (I use 98% fat free)
1/4 cup (1/2 stick) margarine, melted (I don’t use this when I make it)
1 cup dry plain bread crumbs
1. Heat oven to 400º.
2. Bring 4 quarts water and ham to boiling in large pot. Once water begins to boil,
remove ham to a plate. Add onion and macaroni to pot. Return water to boiling; cook 8 minutes, stirring occasionally.
3. Coarsely chop ham, discarding any fat and bones.
4. Drain macaroni and onion and return to pot. Add ham, cheese, sour cream and soup. Scrape into a 13x9x2 baking dish. Pour melted margarine over top. Sprinkle with bread crumbs.
5. Bake in heated 400º oven 30 minutes or until heated through and top is golden brown.
Let stand 5 minutes before serving.
Note: Prepare in two 8×8 casserole dishes, bake one and freeze one (unbaked) for another day. If freezing, top with crumbs and margarine right before baking.
WW points = 9 points per serving (with modifications above), makes 6 servings
Sides: sliced cantaloupe and green salad
THURSDAY: Steak stroganoff (slow cooker) – This is a family favorite!
1/2 tsp Garlic powder
1/2 tsp pepper
1/2 tsp paprika
1 3/4 lb. boneless round steak
2 cans 10 3/4 oz cream of mushroom soup (I use 98% FF)
2 c. water (or 1 can 100% FF beef broth for more flavor)
1 envelope beef stew mix
4 oz can mushrooms, sliced and drained
1/2 c. sour cream
1 T minced parsley
Combine flour, garlic powder, pepper, and paprika in slow cooker. Cut meat into 1 1/2 inch strips. Place in flour mixture and toss until meat is well coated. Add soup, water, and stew mix. Stir until well blended. Cover and cook on low 6-7 hours. Stir in mushrooms, sour cream, and parsley and then cook on high 10-15 minutes until heated through. Serve over egg noodles. (Depending on the consistency of the sauce, you may need to add cornstarch to thicken or add more water/broth to thin)
To freeze: Pour into gallon freezer bags (I used Ziploc containers for this one). Allow to cool before freezing.
To reheat: Thaw in refrigerator overnight. Warm on stove and serve over rice or egg noodles. (Add sour cream when warming if you left it out of the initial recipe)
WW points = 7 points/serving, 6-8 servings (add 3 points for 1/2 c. cooked pasta or 5 points for 1 cup)
Sides = green beans and green salad
FRIDAY: Slow cooker cheesy chicken and rice – I recently discovered Southern Plate and she has some recipes that I definitely think will get a “thumbs up” from the kids (which is hard to do these days)
4 boneless skinless chicken breasts
1 -8 ounce box Zatarain’s Yellow Rice Mix, cooked according to directions
1 cup cheddar cheese
1 – 10.5 ounce can cream of chicken soup (regular or fat free)
1 -15 ounce can whole kernel corn, drained
Place chicken in bottom of slow cooker. Spoon cream soup over top of that. Cover and cook on low 7-8 hours or on high 3-4 hours. A few minutes before serving, add in cooked rice, corn, and cheese. Stir to combine. Serve hot.
WW points = 9 points per serving
SATURDAY: Aussie chicken – I saved this recipe awhile ago because it looked yummy and we’re excited to try it out!
4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
6 slices bacon, cut in half (I’m just going to use “real” bacon bits)
1/4 cup mustard
1/4 cup honey (I use more like 1/3 cup.)
2 T. mayo
1/2 Tbsp. dried onion flakes
1 Tbsp. vegetable oil
1 cup sliced fresh mushrooms
1 cups shredded Colby/Jack cheese (I use reduced fat)
Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes. Cook bacon in a large skillet until crisp.
In a small bowl, mix the mustard, honey, mayo and dried onion flakes.
Heat oil in a large skillet over medium heat. Place chicken in the skillet and saute for 3 to 5 minutes per side, or until browned. Move chicken to a 9×13 pan.
Apply the honey mustard to each breast, then layer with mushrooms, bacon, and shredded cheese.
Bake in a 350° oven for 20 minutes, or until cheese is melted and chicken is done. (Be sure to cut into a breast to see that it is fully cooked before serving to guests who will find raw meat in their main dish. Ask me how I know…)
Serve with honey mustard sauce.
WW points = 11 points per serving
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