Welcome! One of my New Year’s “goals” was to eat healthier, and so I’m trying to incorporate healthier recipes all around into our menu plan. My husband was gung ho at first, but then informed me that we have been eating WAY too much chicken, so I’ve tried to find recipes to give us a little bit of variety!
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: Taco soup
1 1/2-2 lb. ground meat (I use 1 lb and 93/7)
1 packet Ranch dressing seasoning mix
1 packet taco seasoning
1 can corn
1 can pinto beans
1 can Ranch style beans
1 can diced tomatoes
1 can tomato sauce (8 oz)
1 can Rotel
1 can water
Brown the meat and then add combine the meat and other ingredients in a crock pot and to cook it on low all day. When we’re ready to eat, I will serve it with tortilla chips, sour cream, and cheese.
NOTES: With just one can of water, it will be very thick. Add more if you want it thinner. I drain the corn and pinto beans before adding them. I don’t drain the Ranch style beans because they are seasoned!
WW points per serving = 8 points per serving (this does not include any toppings you add)
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
2 teaspoons olive oil
1 medium onion, chopped
1 tablespoon butter
1/2 teaspoon dried thyme
1 cup chicken broth
3 tablespoons lemon juice
2 tablespoons minced fresh parsley
In a small bowl, combine the flour, salt and pepper. Set aside 4-1/2 teaspoons for sauce. Sprinkle the remaining flour mixture over both sides of chicken. In a large nonstick skillet coated with cooking spray, cook chicken in oil over medium heat for 7-9 minutes on each side or until juices run clear. Remove and keep warm.
In the same pan, saute onion in butter until tender. Add thyme and reserved flour mixture; stir until blended. Gradually stir in the broth and lemon juice, scraping up any browned bits from bottom of pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over chicken. Sprinkle with parsley. Yield: 4 servings.
Nutrition Facts: 1 chicken breast half with 3 tablespoons sauce equals 213 calories, 8 g fat (3 g saturated fat), 70 mg cholesterol, 614 mg sodium, 10 g carbohydrate, 1 g fiber, 25 g protein. Diabetic Exchanges: 3 very lean meat, 1 fat, 1/2 starch.
WW points = 5 per serving
Side = Roasted parmesan asparagus
TUESDAY: Cream cheese chicken (slow cooker) – this is a family favorite
2-3 boneless skinless chicken breasts
Salt and pepper (to taste)
2 pkg. dry Ranch or Italian dressing mix (we usually only use one)
1 can cream of chicken soup
8 oz. cream cheese – cut into cubes (I use the 1/3 less fat kind)
½ c. chicken broth
Directions: Brush chicken with butter and sprinkle with salt and pepper. Place in crock pot and sprinkle 1 pkg. dry mix over all. Cover and cook on low for 6-7 hours. About 45 minutes before serving, add soup, second packet of dry dressing mix, cream cheese, and chicken broth. Cook until smooth.
Serve over rice or pasta.
WW points = 8 points per serving (add 3 points for 1/2 cup rice or pasta or 5 points for 1 cup rice or pasta)
Side = green salad and sliced canteloupe
WEDNESDAY: Chili (slow cooker) – this was another request from my husband
1 lb ground beef (brown in skillet and then place in crockpot)
1 can dark kidney beans (drained and rinsed)
1 can Ranch style beans
1 can diced tomatoes
1 can crushed tomatoes
1 packet chili spices
Mix all ingredients in crockpot and cook on high for 5 hours or low for 8 hours. Sprinkle cheese on top.
WW points = 7 points per serving (6-8 servings) – cheese and any additional toppings are “extra”
Sides = cornbread biscuits and fruit
THURSDAY: 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 3 points for 1/2 cup pasta/rice or 5 points for 1 cup pasta/rice)
Sides = green salad
FRIDAY: Braised pork chops – I got this recipe from my mother in law awhile ago – I think she may have gotten it from a Martha Stewart magazine (or online)
2 T. veg. oil
6 boneless center cut pork chops trimmed of fat are preferable (but any will do)
1 teas. Dijon Mustard
1T red-wine vinegar
2 T. light brown sugar
1teas. garlic salt
1 T. worcestershire OR soy sauce
Heat oil in a lg. heavy skillet over med. high heat.
Brown chops on each side 2 to 3 minutes.
Meanwhile, in a bowl, site together all other ingredients with 1/3 cup water. Pour over chops. Reduce heat, cover and cook until tender, about 1 hour.
Transfer chops to a serving dish. Raise heat to med. high and cook sauce until thickened….about 5 minutes. Pour over chops and serve.
WW points = 5 points per serving, add 5 points for 1 cup brown rice or 3 points for 1/2 cup brown rice
Sides: carpese salad and green beans
SATURDAY: Rice meatballs – This is a recipe from my mother in law. I’m going to make the meatballs before I go to work so all I have to do is cook them when I get home!
1 cup uncooked minute rice
1 lb ground beef (I use 93/7)
1 egg, slightly beaten
2 t. grated onion
2 t. salt (I cut this in half)
1/8 t marjoram
2 1/2 cups tomato juice (or two 8 oz cans tomato sauce mixed with 1/2 cup water)
1/2 t sugar
Combine rice and all other ingredients except tomato juice and sugar. Form balls and arrange in skillet. Pour tomato juice & sugar over meatballs. Bring to boil. Reduce heat & simmer uncovered 15 minutes.
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