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Breakfast ~ Waffles
Lunch ~ Tuna sandwiches
Dinner ~ Creamy Chicken enchiladas
1 can cream of chicken soup (I use the 98% FF kind)
1 can cream of mushroom soup (I use the 98% FF kind)
2 cans green enchilada sauce
1 8 oz-16 oz. tub of sour cream (depends how spicy you want the enchiladas)
2-3 chicken breasts, shredded (if I’m in a hurry, I use canned chicken)
1 lb. cheese, shredded
1 dozen flour tortillas (you could use corn also)
Add cream of chicken soup, cream of mushroom soup, and enchilada sauce to a pan. Cook on medium low heat, stirring occasionally. When sauce is will mixed and starts to thin, add sour cream. Continue stirring occasionally until the sauce is well mixed and thinned out. Place a layer of the sauce along the bottom of a 9X13 baking dish. Fill each tortilla with the shredded chicken, sauce, and cheese. Roll and place in the baking dish. When you have filled all of the tortillas (this should make 1 dozen), pour the remain sauce over the top of the enchiladas and then cover with cheese. Bake at 350 degrees for 25-30 minutes until the cheese is well melted.
Breakfast ~ cold cereal
Lunch ~ Peanut butter & jelly sandwiches
Dinner ~ Parsley Parmesan chicken (freezer meal) – This has become a “hit” in our house. I actually don’t have any in the freezer right now, so I’m making this one “fresh.”
2 lb boneless skinless chicken breasts (or 6-8 chicken breasts)
1/3 bottle of Italian salad dressing
1/2 c shredded Parmesan cheese
1/3 c dry bread crumbs (used Seasoned Italian bread crumbs)
1 1/2 T parsley flakes
1/2 T paprika
Salt & Pepper
Marinate chicken in dressing overnight.
Mix the remaining ingredients and bread each breast with coating.
To Freeze: Lay chicken breasts side by side on baking sheets and place in freezer for 1 to 2 hours to firm up. Place chicken in labeled gallon size Freezer Bag and freeze.
Thaw & bake at 350 uncovered for 30 minutes or until done.
Monday nights we have “family night.” Our special family treat tonight will be banana pudding.
* 8 ounces sour cream
* 1 (8 ounce) container frozen whipped topping, thawed
* 1 (5 ounce) package instant vanilla pudding mix
* 2 cups whole milk
* 1 (16 ounce) package vanilla wafer cookies
* 4 bananas, peeled and sliced
In large bowl combine sour cream, whipped topping, pudding mix and milk. Stir well. In the bottom of a trifle bowl or other glass serving dish, put a layer of cookies, then a layer of pudding mixture, then a layer of bananas. Repeat until all ingredients are used. Refrigerate until serving.
Breakfast ~ Strawberry and Cream Cheese French Toast – this recipe comes from Favorite Family Recipes and has to be made the night before
1 loaf french bread, cut into 1 inch slices.
Whipped cream cheese
Spread cream cheese between two slices of bread, place sandwiched slices in a glass pan sprayed with cooking spray.
1 cup milk
1/4 cup sugar
1/4 tsp salt
1/4 tsp cinnamon
Pour over bread and let sit for five minutes, turn bread over and cover pan with saran wrap. Refrigerate overnight. Drizzle melted butter over the top and bake at 400 degrees for 25 to 30 minutes.
1 pt whipping cream
1/4 cup sugar
2 tsp. almond or amaretto flavoring
Top with strawberries mixed with sugar and the whipped topping.
Lunch ~ Baked chicken nuggets (also a freezer meal)
(1 recipe = 6 servings)
– 1 1/2 lbs. boneless, skinless chicken
– 1 box stuffing
– 1/4 c. Parmesan cheese
– 2 eggs
-Cut chicken into small bite-sized pieces.
-Blend stuffing mix (include spice packet if one is included) and Parmesan cheese in blender until fine.
-Beat eggs in shallow bowl.
-Dip chicken into egg and then into dry mix.
-Bake at 425 degrees on greased cookie sheet for approx. 15 min. Turn nuggets and cook an additional 5 min.
Freezing and Cooking Directions:-Label bags. Cool chicken and freeze in bags.
To serve: Thaw and heat in microwave or oven.
Dinner ~ Meatloaf on a bed of potatoes (even if you don’t like meatloaf, this is SUPER easy to make and very kid/family friendly! we never have leftovers)
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
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.
Breakfast ~ Pop Tarts
Lunch ~ Mini pizzas (we use English muffins and the kids get to decorate their own little pizzas)
Dinner ~ Creamy Bacon chicken (slow cooker)
3-4 boneless, skinless chicken breasts
1 3 oz package precooked bacon bits (not artificial)
1 can roasted garlic cream of mushroom soup
1 can cream of mushroom soup
1 c. sour cream
Place chicken in slow cooker. Mix all remaining ingredients together and pour over chicken. Cook on low for 6-8 hours. Serve over egg noodles or rice.
Breakfast ~ cold cereal
Lunch ~ Velveeta shells & cheese
Dinner ~ Pork sammies
2-3 lbs. boneless pork roast
2 onions, chopped (I omit this!)
12 oz. BBQ sauce of your choice
1/4 c. honey
Place meat in slow cooker. Add onions, bbq sauce and honey. Cover and cook on low for 6-8 hours. At that time the pork should break apart easily and shred with a couple of forks. After you shred it, serve it on rolls.
*Serving suggestion! Place provolone cheese slices on bolillo rolls along with mayonnaise. Toast the rolls open faced with cheese and mayo in a 350 degree oven for about 5-6 minutes before adding the pork and serving.
Breakfast ~ Waffles
Lunch ~ Grilled cheese sandwiches
Dinner ~ Beef tips (slow cooker) – This recipe is from Taste of Home Magazine and has become a family favorite
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.
Breakfast ~ Puffed Pancakes – this has become a favorite around our house also – the recipe came from Marci’s blog
1/2 cube butter (not margarine)
1 cup Milk
1 Cup Pancake Mix (or Bisquick)
Preheat oven to 425 Degrees. Place butter in a 9 X 13 inch pan. Put in preheating oven until butter is melted. In a blender, combine eggs, milk and pancake mix. Pour batter into baking dish. Bake for a bout 15 – 18 Minutes until pancakes are puffy and lightly browned. Do not open oven while pancakes are cooking. Top with sifted powder sugar.
Serve with warm maple syrup or fruit toppings.
Lunch ~ out
Dinner ~ Cheesy rigatoni bake – this recipe came from this cookbook: Girlfriends on the Go: A Busy Mom’s Guide to Make-Ahead Meals (it can be frozen although I have never tried it that way)
1 16 oz pkg rigatoni noodles
2 Tbsp butter or margarine
1/4 cup flour
1/2 tsp salt
2 c. milk
1/4 c. water
4 eggs, beaten
2 (8 oz) cans tomato sauce
2 cups sherdded mozzarella cheese
1/4 cup shredded parmesan cheese
Cook pasta according to package directions. In a saucepan, melt butter. Stir in flour and salt until smooth. Gradually add milk and water. Bring to a boil, cook and stir for 2 minutes or until thickened.
Drain pasta and place in a large bowl. Add beaten eggs. Spoon into a greased 9X13 pan. Top with tomato sauce and mozzarella cheese. Spoon white sauce over top and sprinkle with parmesan cheese. Bake at 375 degrees for 30-35 minutes.
(I prepare this in the morning and refrigerate. I just pop it in the oven when I get home).