Menu Planning Monday: My menu for the week of 6/6

This is my last week of “work” before my summer break starts, which is cause for celebration in and of itself!  One of my best friends is also getting married this weekend and I get to be a part of her big day!  This means I get two days off from cooking this week, which is nice, but I’m also excited to be with her as she takes the next big step in her life!

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. 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.

SUNDAY ~ Perfect Enchiladas – The basis for this recipe comes from The Pioneer Woman, but she uses ground beef and I’m going to use chicken (I’ve used pork before and that was yummy, too!)  Marci posted the recipe on her blog awhile back and we tried it and loved it!

Our “filling” – I’m going to put 2 frozen chicken breasts in the crockpot on low with a can of enchilada sauce (red) and some taco seasoning.  I’ll shred the taco meat and that and some cheese will become our “filling”

The sauce (from Marci’s blog)
1 T. canola oil
1 T. flour/cornstarch
1 large (28 oz) can enchilada/red sauce
2 c. chicken broth
1/2 t. salt
1/2 t. ground black pepper
2 T. chopped cilantro

-In a large saucepan over med. heat, add oil and flour and whisk together to make a paste, cooking for 1 min.
-Pour in the red sauce, chicken broth, salt, pepper, and cilantro, and bring to boil.
-Reduce heat and simmer 30-45 min.

I’m going to use 1 dozen flour tortillas.  Whenever I make enchiladas, I always put a little bit of sauce along the bottom of the pan to keep the enchiladas from stocking to the pan.  I’ll fill each tortilla with the shredded chicken breast and cheese, roll it, and place it in a 9X13 Pyrex baking dish. Then, I’ll cover the rolled enchiladas with the sauce and some cheese and bake it in the oven for 20-30 minutes at 350 until the cheese is melted.

WW points = 9 per serving for 2 enchiladas

MONDAYChicken licking good 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 (I use a family size can)

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

TUESDAY ~ 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 (to save time, I buy the beef stew meat that is already pre-cut)
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 2 points for 1/2 cup pasta/rice or 4 points for 1 cup pasta/rice)

WEDNESDAYCountry ham & macaroni casserole – We’ve got ham left over and this is quick and easy to make (plus my kids love it), so I thought it would be perfect!
Thanks to Sandy~Bettyinthekitchen ( 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
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 8 servings

THURSDAY ~ Broccoli chicken bake – I saw this recipe on my Babycenter message board – we tried it once before and it was yummy!

1 bag (14 oz) frozen broccoli florets
1 can (10 3/4 oz) cream of mushroom soup – I’ll use 98% fat free
1 package stuffing mix (6 oz)
1 cup shredded cheddar cheese, divided
1/2 c. water
4 boneless, skinless chicken breasts
1/2 tsp seasoned salt
1/8 tsp pepper

Preheat oven to 425 degrees. Line a 13x9x2-inch baking pan w/ foil. Mix broccoli, soup, stuffing mix, 1/2 cup cheese and water together in a large bowl until wet and blended. Spread evenly in foil-lined pan.
Top with chicken. Sprinkle with seasoned salt and pepper.

Bake 40-45 minutes or until chicken reaches 170 degrees F and juices run clear. Top with remaining 1/2 cup cheese. Cover with sheet of nonstick foil; let stand until cheese melts.

Number of Servings: 4

WW points = 9 per serving

FRIDAY ~ Kim’s rehearsal dinner

SATURDAY ~ Kim’s wedding!