Now that I’m back at work, the weekends seem to fly by entirely too fast and there’s never enough time to get it all done! This week is going to be a crazy busy one with something pretty much every night, so I stuck to a lot of easy/crock pot recipes. My kids are with the babysitter all week and breakfast and lunch are provided there, so there’s no plans for those things on weekdays.
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 WeightWatchers.com e-Tools program to input all of the ingredients and calculate the points, so it should be pretty accurate.
If you’re new to menu planning, check out my post about how I do my menu planning.
Get more inspiration by checking out the hundreds of menu plans posted every week at orgjunkie.com!
NOTE: I sometimes get e-mails expressing “concern” that there are no fruits and vegetables included in our meal plan. I typically only include our “main dish” items and not our “side/snack” items unless there is a really yummy recipe that I want to share. If you want to know more about what my $40 weekly grocery budget includes, check out this post.
Breakfast ~ Scrambled eggs and cheese with turkey bacon
Lunch ~ Hot dogs and grapes
Dinner ~ Peppered steak
3 cups hot cooked rice
1 lb lean beef round steak (cut into 1/2 inch thick strips)
1 T Paprika
2 T butter
2 cloves garlic, crusehd
1 1/2 c. beef broth
1 cup sliced green onions
2 green peppers, cut in strips
1/4 c. water
1/4 c. soy sauce
2 lg tomatoes (cut in eighths)
Pound steak to 1/4 inch thick. Cut into 1/4 inch wide strips. Sprinkle meat with paprika. Let stand. Brown meat in butter. Add garlic and brother. Cover and simmer for 30 minutes. Stir in onions and green peppers. Cover and cook 5 minutes. Blend cornstarch, water and soy sauce. Stir into meat mixture. Cook, stirring until clear and thickened, about 2 minutes. Add tomatoes and stir gently. Serve over beds of fluffy rice. Serves 6.
MONDAY ~ Black bean and chicken burritos (slow cooker) – This is a family favorite and super easy because it’s basically dump and go!!
1 taco/fajita seasoning packet
2 cans black beans, drained
2-3 chicken breasts
1 can green enchilada sauce
Place chicken breasts in bottom of the crockpot and then add remaining ingredients. Cook on low 6-8 hours. Shred chicken before serving and serve in tortillas. We add cheese, sour cream, etc. to the tortillas. We sometimes add rice (cooked rice to the mixture once we’re ready to serve, not in the crockpot!). This is also really good if you use beef instead of the chicken!
WW points – The “filling” is 5 points per serving. You will need to add additional points for tortillas (usually 2-3) and any other toppings you add (cheese, sour cream, etc.)
TUESDAY ~ Beef tips (slow cooker) – I found this recipe in Taste of Home Magazine. We have eaten it a several 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 2 points for 1/2 cup pasta/rice or 4 points for 1 cup pasta/rice)
WEDNESDAY ~ Meatloaf on a bed of potatoes (slow cooker)
Meatloaf on a bed of potatoes (slow cooker) – simple to make and totally kid friendly!
From BabyCenter Cooking for Your Family
2 T olive oil
3 large russets, cut into 1 to 1-1/2” chunks
2 lb ground sirloin (I use ground turkey all of the time when I make this)
2 large eggs, beaten
3/4 cup crushed saltine crackers
3/4 cup ketchup
2 T dehydrated onions (optional)
1 tsp salt
Freshly ground black pepper
3/4 cup ketchup
1/3 cup brown sugar
1 tsp Dijon mustard
Combine oil and potatoes in crock pot, toss to coat. Spread in an even layer on the bottom of the crock.
In a large bowl, combine beef, eggs, crumbs, ketchup, onion, salt and pepper. Mix gently, do not compact. Shape into oval or round, place on top of potatoes. Spread with topping.
Cover and cook on High for 1 hour. Reduce heat to Low and continue to cook for 6-7 hours, or until a meat thermometer reads 160º to 165ºF.
Sandy’s notes: I used plain ketchup for the topping since that is my family’s preference. To make the meatloaf easier to remove: Take two long pieces of foil and fold them into two strips. Place them across each other over the potatoes and set the meatloaf on top. Use as handles to remove when the meatloaf is done.
**My notes: When I make this, I sprinkle parsley and Mrs. Dash seasoning over the potatoes.
THURSDAY ~ Chicken & dumplings (slow cooker)
4 skinless, boneless chicken breasts
2-3 carrots, sliced
2-3 celery stalks, sliced
1 onion, diced
1 can chicken broth
1 can cream of chicken soup (I use 98% fat free)
1 tsp salt, optional
1 tsp garlic powder
1/4 tsp pepper
2 pkg refrigerated biscuit dough, torn in pieces (I only use one)
Place chicken, vegetables, soups & seasonings in crockpot and fill with enough water to cover. Cover with lid and cook on low 5-6 hours. About 30 minutes before serving, place the torn biscuit dough into the crockpot. Cook until the dough is no longer raw in the center.
NOTE: If I don’t have time for the biscuits to cook in the slow cooker, I just cook them in the oven and then tear up the biscuits and add them.
WW points = 8 (makes 6 servings)
FRIDAY ~ Chicken tortilla soup
3 cans chicken broth (100% FF)
3 cans cream of chicken soup (98% FF)
3-4 chicken breasts
1 can Rotel
Mrs. Dash original seasoning
salt and pepper to taste
Place chicken breasts in the bottom of the crock pot. Add Mrs. Dash’s seasoning to taste. Add broth and cream of chicken soup, and Rotel. Cook on low 6-8 hours. Shred chicken in crock pot.
To serve: (if frozen)
Defrost in refrigerator. Reheat on stove. Serve and top individual bowls with desired toppings (tomatoes, green onions, avocadoes/guacamole, cheese, tortilla chips, sour cream, etc.)
WW points = 3 per serving – this makes a TON of soup (at least 8 servings for my family), the 3 points, of course, does not include any “toppings” such as cheese, sour cream, and chips!
SATURDAY ~ Enchilada casserole – This is a recipe that my sister came up with. She uses canned chicken when she makes it. I came up with a little bit of a variation.
2 chicken breasts (shredded) – or 1 can chicken
1 large can red enchilada sauce
shredded cheese – I use reduced fat
Directions: (this is what I do) – I put my chicken and the enchilada sauce in the crockpot the night before and then shred it when I get up in the morning. If you are using canned chicken, you can just shred it as you are making the casserole. I spread some of the chicken/sauce mixture along the bottom of the casserole dish so it doesn’t stick. Break corn tortillas into four pieces and layer across the bottom of the casserole dish. Spread a layer of the chicken/sauce mixture and cheese. Add another layer of corn tortillas. Continue until you are out of the chicken/sauce mixture. Bake at 350 degrees for 25-30 minutes until the cheese is bubbly.
WW points = 8 points per serving (for 4 servings) – serve w/ green salad and grapes
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