Menu Planning Monday: My menu for the week of 5/2

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 (we had lots of family things going on this weekend, so I didn’t have time to calculate all the recipes – I will try to have the points added in for the others by the end of the day). I used the “Recipe Builder” feature on the e-Tools program to input all of the ingredients and calculate the points, so it should be pretty accurate.

You can read more about my $40 weekly budget in this post here.

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!

SUNDAY ~ Texas Kielbasa skillet – I originally got this recipe from a freezer swap and it has become a big hit with our family

1 can (10 3/4 oz.) CREAM OF CELERY SOUP (I use whatever cream soup I have on hand)
1 1/2 cups WATER
1 Tablespoon BUTTER
¾ cup uncooked LONG GRAIN RICE
1 pound SMOKED KIELBASA SAUSAGE, cut into 1/2 inch pieces
1 pkg. (10 oz.) FROZEN PEAS

Combine soup, water and butter substitute in a large skillet with a lid.  Bring to a boil. Add rice and sausage. Cover and simmer for 10 minutes.  Stir in peas and mushrooms. Cover and simmer for 15 minutes, or until rice is tender. Sprinkle with cheese and serve hot.

MONDAY ~ Ham & pasta bake – This recipe was also on’s menu last week.  It originally comes from Finding Joy in My Kitchen

Cheesy Ham and Pasta Bake – Inspired by Tiffanee at One Crazy Cookie

1 lb. whole wheat penne pasta
2 C extra sharp cheddar cheese
1 1/2 C diced ham
8oz. mushrooms, sliced
4 T white wheat flour
3 C milk* (divided)
1/4 tsp. pepper. 

Begin by boiling the pasta according to package directions.  Then, mix together 1 C milk and flour in a large measuring cup. Meanwhile, saute the mushrooms in a large skillet with a little olive oil, if necessary.  When mushrooms are cooked, remove from the pan and toss with diced ham. In the same skillet, pour the milk mixture into the pan. Stir constantly, adding additional milk to reach desired thickness (I ended up adding ~1C milk to the mixture) while warming the mixture so that it thickens. Simmer about 3 minutes.   Add in the ham and mushroom mix, and simmer until ham warms.  Then, add in 3/4 of the shredded cheese.  Spread the pasta into a 9×13 glass baking dish. Pour the cheesy sauce over the pasta.  Stir to coat. Then, sprinkle with remaining cheese.  Stick the dish into a warm oven… about 300 degrees, for 10 minutes, until the cheese on the top melts.

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 2 points for 1/2 c. cooked pasta or 4 points for 1 cup)

WEDNESDAY ~ Enchilada casserole – This recipe was on’s menu last week and I thought it sounded good.  It originally comes from Taste of Home.  Happy Cinco de Mayo!


* 1 pound ground beef (90% lean)
* 1 can (10 ounces) enchilada sauce
* 1 cup salsa
* 6 flour tortillas (10 inch) – I am sure you could use corn tortillas, too!
* 2 cups fresh or frozen corn
* 4 cups (16 ounces) shredded cheddar cheese


* In a large skillet, cook ground beef over medium heat until no longer pink; drain. Stir in enchilada sauce and salsa; set aside.
* Place two tortillas, overlapping as necessary, in the bottom of a greased 13-in. x 9-in. baking dish. Cover with one-third of the meat mixture; top with 1 cup corn; sprinkle with 1-1/3 cups cheese. Repeat layers once, then top with remaining tortillas, meat and cheese.
* Bake, uncovered, at 350° for 30 minutes or until bubbly. Yield: 6-8 servings.

THURSDAY ~ BBQ Spare ribs (slow cooker) and baked beans (slow cooker) – these are both recipes from my mother in law and are yummy!

BBQ spare ribs

Spare ribs
3/4 c. brown sugar
3/4 c. catsup
1 med. can tomato sauce
1 to 2 teas. liquid smoke
1 1/2 T. dry mustard
salt and pepper to taste

Put all ingredients in crock pot and stir…put meat in and turn the crock pot on low heat – I usually cook them for 8-9 hours and the meat is so tender that it is just falling off!

WW points = 10 points per serving (for 6 people) – this may be slightly off because the only “spare ribs” I could find in the catalog were Hormel Always Tender which may already be seasoned

Baked Beans

for each 1 lb. can baked beans (we use Bush) add:

2 T. brown sugar
1 T. syrup from pineapple juice
1 T. catsup
1 teas. prepared mustard
Add a small can of crushed pineapple or some tidbits drained
You can also add either bacon, hotdogs, or ham pieces.

I place all of this in the slow cooker on low and stir it occasionally until we are ready to serve.

WW points = 2 points per serving (for 6 people)

FRIDAY ~ Pasta carbonara – I found this recipe on the Babycenter Cooking for Your Family board (the original poster of the recipe was Elyselovesherboys)

3 cups uncooked penne pasta
6 slices bacon, diced
2 garlic cloves, minced
1/2 cup onion, diced
1 1/4 cups milk
1 (8 ounce) package cream cheese, softened & cubed
1/2 cup butter, cubed
1/2 cup grated parmesan cheese

Cook pasta according to package directions, drain.
Meanwhile, in a large skillet, cook bacon until crisp.
Remove to paper towels, reserve 3 Tablespoons drippings,
Sauté garlic and onion in drippings until tender.
Add the milk, cream cheese and butter; stir until smooth.
Stir in the Parmesan cheese and bacon; heat through.
Toss with pasta.

SATURDAY ~ 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!


  1. The Ribs sound wonderful! I have some in the freezer so I'm thinking that will be added to the menu next weeK! thanks for sharing!