Menu Planning Monday: My menu for the week of 3/7

Last week was a crazy busy week and we were gone more than we were home which means my meal planning didn’t go quite as planned.  So, you’ll see some repeats this week.

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!

If you’re new to menu planning or would like tips for getting started, check out this post here.

SUNDAY: Lasagne

MONDAY: 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:  parmesan asparagus

TUESDAY:  Steak stroganoff (slow cooker) – This is a family favorite!

2T flour
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

WEDNESDAY:   Slow cooker cheesy chicken and riceI 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

THURSDAY:   Shredded lime tacos (slow cooker) – I got this recipe from Marci’s blog a few weeks ago.  We tried it and loved it, so it’s back again!

* 1 1/2 pounds skinless, boneless chicken breast meat – cubed
* 1/8 cup red wine vinegar
* 1/2 lime, juiced
* 1 teaspoon white sugar
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1/4 cup cilantro, chopped
* 1/2 white onion, chopped
* 2 cloves garlic, minced

Mix together vinegar, lime juice, sugar, salt, pepper, onion, garlic and cilantro. Put in crock pot with chicken and cook on low 6 hours. Shred chicken apart with forks and serve in tacos with toppings of choice!

WW points:  4 points per serving (makes 6 servings).  I serve with 1/2 cup fat free refried beans (2 points), a whole wheat, low carb tortilla (4 points)

FRIDAY:   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
dash pepper
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. 

WW points = 7 points per serving
Sides = green beans and green salad

SATURDAY:   Baked chicken with parmesan and herbs

4 skinless chicken breasts (I used 8 skinless thighs)
1 C. seasoned bread crumbs
2/3 c.
Parmesan cheese
(I use freshly grated parmesan)
1/2 C. butter
1 tsp
Dijon mustard
1 tsp. Worcestershire
1 tsp.
minced garlic

Preheat oven to 400 degrees. Combine bread crumbs, parmesan cheese, and salt. In a saucepan, melt butter & stir in mustard, Worcestershire and garlic. Remove from heat. Dip chicken in butter, then roll in bread crumb mixture. Place in shallow baking pan. Bake 1 hour or until golden
Sides:  asparagus and cantaloupe

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  1. Michele says:

    Everything sounds so good!