This week, I’m just posting our dinner plans. Breakfast will be “fast” food on weekdays (things like cold cereal, oatmeal, waffles, and Pop Tarts). I actually cook on Saturday and Sunday. Weekday lunches will consist of leftovers and sandwiches.
If you need more recipe inspirations, download a free chicken casserole cookbook here and a free pork chops cookbook here.
If you have blogged a menu plan for the week (or even just a favorite recipe), please feel free to comment and share. 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!
If you need inspiration, check out the weekly meal plans from hundreds of other bloggers here at Organizing Junkie.
SUNDAY: 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 well 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 remaining 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.
MONDAY: Beef & broccoli (freezer meal)
– 1 1/2 lbs. round or sirloin steak, trimmed
– 1 1/4 c. water
– 2 T. dried onion flakes
– 1 1/2 t. onion powder
– 1 T. beef bouillon granules
– 1 1/2 t. dried parsley
– 1 T. packed brown sugar
– 2 T. soy sauce
– 16 oz. frozen broccoli
– 1/4 c. water
– 2 T. cornstarch
– 12 oz. linguine (we had ours over brown rice)
-Slice beef into thin strips. Spray pan with cooking spray. Brown the steak in batches until all steak has been cooked. Remove from pan and cool. Mix remaining ingredients in a bowl.
-Place steak in a freezer bag or rigid freezer container. Pour sauce over steak. Seal, label and freeze. (we put the broccoli in the bag too…it was originally an on hand item)
Serving Directions: (write on bag)
-Thaw in refrigerator. Make pasta (or rice) according to package directions. Drain sauce off steak into a frying pan. Heat on med-high until boiling. Mix water and cornstarch in a separate bowl or cup. Pour mixture into sauce. Return to boiling and reduce heat. Mixture will thicken. Add the meat and broccoli to the sauce and mix to coat. Heat until warm. Serve over pasta (or rice).
TUESDAY: Cream cheese chicken (slow cooker)
4 boneless skinless chicken breasts
Salt and pepper (to taste)
2 pkg. dry Ranch or Italian dressing mix (we usually only use one)
1 can cream of chicken soup
8 oz. cream cheese – cut into cubes (I use the 1/3 less fat kind)
½ c. chicken broth
Directions: Brush chicken with butter and sprinkle with salt and pepper. Place in crock pot and sprinkle 1 pkg. dry mix over all. Cover and cook on low for 6-7 hours. About 45 minutes before serving, add soup, second packet of dry dressing mix, cream cheese, and chicken broth. Cook until smooth.
Serve over rice or pasta.
WEDNESDAY: Bubble pizza – When Carrie posted this on her blog a few weeks ago, it looked yummy and I’ve been wanting to try it ever since! I think the kids will love it (and it’s something they can help make, too, so it will be even more fun)
1 jar pizza sauce (I used Ragu’s pizza sauce)
8oz shredded pizza cheese(mozz or mozz/cheddar blend)
Brown 1 lb. ground beef.
Cut Grands up into about 60 pieces(cut each biscuit into about 6-8 chunks) and put them in the bottom of a 9X13″ baking dish.
Drain beef and spread it out across the biscuits.
Pour in 1-2 cans/jars of pizza sauce.
Add any pizza toppings you enjoy such as black olives, onions, green pepper, pineapple, etc. Stir all of this together in the pan until everything is coated in the the sauce.
Bake at 350 degrees for about 15-18 minutes(biscuits will bubble up and be slightly brown on top).
Remove from oven and add 8oz shredded pizza cheese(mozz or mozz/cheddar blend). Put back in oven until cheese is melted(about 3-5 minutes), removed from oven and cut into squares.
THURSDAY: Sweet & sour pork
1 t. soy sauce
1/4 cup sugar
1 1/2 T cornstarch
dash of salt
1/2 c. pineapple juice or water
3 T cider vinegar
2 T ketchup
Pineapple, onions, green peppers
Mix ingredients in a pan. Stir constantly over low heat until thickened and translucent. Add pineapple, onion, green peppers, and ham. Serve over rice.
FRIDAY: Chicken parmigiana (slow cooker) (this is from the Year of Slow Cooking Blog)
–2-4 boneless, skinless chicken breast halves
–1/2 cup bread crumbs
–1/4 cup parmesan cheese
–1/2 t Italian Seasoning
–1/4 t black pepper
–1/4 t kosher salt
–1 T olive oil
–1 beaten egg
–sliced mozzarella cheese
–favorite jarred marinara sauce
–spread the 1 T of olive oil into the bottom of your crockpot stoneware insert
–whip the egg with a fork in a separate bowl
–mix the bread crumbs with the seasonings and the parmesan cheese in another separate dish
–dip the chicken into the egg, then into the bread crumb mixture, coating both sides with crumbs, cheese and seasonings
–place the chicken breast pieces in the bottom of the crock
–layer 2-3 slices of mozzarella cheese on top
–cover with entire jar of marinara sauce
–close lid and cook on low for 6-7 hours or high for 3-4. If your chicken is still frozen, it will take longer.
Serve with your favorite pasta.
SATURDAY: Beef and noodle bake – I am not sure where this recipe came from – thanks if it’s yours!
2 cups cooked pasta
1 lb. ground beef
1 medium onion
2-3 garlic cloves, minced
1 can tomato sauce
1 pkg. cream cheese
1 cup sour cream
2 green onion, chopped
salt and pepper to taste
Preheat oven to 350. Brown beef, garlic and onion. Drain. Add tomato sauce and seasoning. Simmer 15 minutes. Mix sour cream, cream cheese and green onion. Layer cooked pasta, tomato sauce. Spread cheese mixture over top. Sprinkle with cheddar. Bake uncovered about 35 minutes or until top starts to brown.