For those of you who may be doing Weight Watchers, I have included the points per serving calculations for most of my recipes this week (my internet access was down all weekend, so I’m playing catch up and didn’t have time to calculate the points for all of my recipes). 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!
SUNDAY ~ Taco bar
MONDAY ~ French dip sandwiches (slow cooker) – This is a family favorite and I love it because it is SOOO easy to make!
2 cans beef broth
1 tsp dried rosemary
1 tsp dried thyme
1 tsp garlic powder
4-6 hoagie buns
(we also add some swiss or provolone cheese)
Place roast in a greased slow cooker. Pour broth over the top of the roast. Add spices. Cover and cook on low heat 8-10 hours (or high heat 5-7 hours). Remove roast and save extra juice. With a fork, break the meat apart and serve on hoagies. Use excess juice for dipping sandwiches.
TUESDAY ~ Chicken licking 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
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 ~ 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.
FRIDAY ~ Teriyaki chicken (freezer meal) – if you are wanting to get started with freezer cooking, this is seriously the EASIEST freezer meal to put together and a great one to start with!
1 cup sugar
1 cup soy sauce
1 cup pineapple juice
4 chicken breasts
Mix marinade ingredients together and throw in a freezer bag with the chicken breasts. If you use it as a freezer meal, just defrost and cook as you please when ready to eat!
SATURDAY ~ Country Style Pork Loin (slow cooker)
Country-Style Pork Loin
Katie (Katiedid) from Taste of Home
1 boneless whole pork loin roast (3 pounds)
1/2 cup all-purpose flour
1 teaspoon onion powder
1 teaspoon ground mustard
2 tablespoons canola oil
2 cups chicken broth
1/4 cup cornstarch
1/4 cup cold water
Hot mashed potatoes, optional
Cut pork roast in half. In a large resealable plastic bag, combine the flour, onion powder and mustard. Add pork, one portion at a time, and shake to coat. In a large skillet, brown pork in oil over medium-high heat on all sides. Transfer to a 5-qt. slow cooker. Pour broth over pork. Cover and cook on low for 5-6 hours or until tender. Remove pork and keep warm. For gravy, strain cooking juices and skim fat; pour 2-1/2 cups cooking juices into a large saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice pork; serve with gravy and mashed potatoes if desired. Yield: 8 servings.
*This recipe was SOOOO yummy! Even my kids loved it. It is definitely a keeper at our house!