Since I’ve gotten back into the routine of menu planning, one of the things that I have really enjoyed is hearing my kids say things like “you make the best meals.” Eating together as a family has also become a great way for us to catch up on the day’s events, share funny stories, and stay connected. When we think about going out to eat, we’ve actually discovered it doesn’t have the same appeal that it once did, especially when we think about the money we would be spending.
This week is another busy week for our family, so we’ve got lots of quick fix and slow cooker meals!
If you’re new to menu planning or would like tips for getting started, check out this post here–> Tips for menu planning
You can also view hundreds of meal plans each week at Orgjunkie.com
SUNDAY: Slow Cooker Creamy Chicken Noodle Soup – We have all been sick and this was a quick and easy fix!
MONDAY: Rice Meatballs – This is a recipe from my mother in law and it’s always a hit when we make it.
1 cup uncooked minute rice
1 lb ground beef (I use 93/7)
1 egg, slightly beaten
2 t. grated onion
2 t. salt (I cut this in half)
1/8 t marjoram
2 1/2 cups tomato juice (or two 8 oz cans tomato sauce mixed with 1/2 cup water)
1/2 t sugar
Combine rice and all other ingredients except tomato juice and sugar. Form balls and arrange in skillet. Pour tomato juice & sugar over meatballs. Bring to boil. Reduce heat & simmer uncovered 15 minutes.
WW points = 7 points per serving
TUESDAY: Crockpot Chicken & rice – I came up with this recipe after experimenting a bit and couldn’t come up with a more original name. It’s yummy and easy to make!
2-3 frozen chicken breasts
1 pkg McCormick Zesty Herb chicken seasoning blend (sometimes I substitute the Good Seasonings Italian dressing blend if I have it on hand)
1 can cream of chicken soup
2 c. hot cooked rice
Place frozen chicken breasts in the bottom of the crockpot. Mix ingredients for McCormick seasoningaccording to directions on the packet and pour over the top of chicken. Cook on low for five hours. Shred chicken in crock pot using a knife and fork. Add cream of chicken soup. Let cook for one more hour. Service over rice with additional toppings as desired (we add cheese, celery, tomatoes, bell peppers, etc. depending on what we have on hand).
WEDNESDAY: Creamy Chicken tortilla soup – On Halloween, we usually rotate between fondue and Chicken Tortilla soup. I decided on tortilla soup this year because it’s much easier to make and to clean up!
THURSDAY: Hot dogs – It will be a busy night with soccer practice and this will be a quick fix. I know my kids won’t be disappointed!
FRIDAY: Easy enchirito – I found this recipe awhile ago and it was really good, but it was one of those recipes I kind of forgot about. I discovered it again the other day and decided this would give us our Mexican food fix this week! (the recipe was originally posted on Blessed with Grace)
* 1 package burrito-sized flour tortillas (I used the smaller ones)
* 1 package burrito OR taco seasoning (OR your best homemade version)
* 1 lb lean hamburger meat
* 1 can re-fried beans (I used fat-free.)
* 1 15 oz can Enchilada sauce (I only used 3/4 of this can.)
* 2 cups shredded cheddar (I used Mexican blend)
* 4-5 green onions, chopped
Preheat oven 350. Prepare 9×13 casserole dish with non-stick spray.
1. Brown hamburger meat and season, per package instructions, with the burrito seasoning packet.
2. Make one burrito by spreading re-fried beans on one tortilla. Then layer with the seasoned hamburger meat and a small portion of cheddar cheese. Wrap the burrito and place in casserole dish.
3. Repeat step 2 until the casserole dish is full.
4. Pour enough enchilada sauce to completely cover the burritos.
5. Add a layer of cheddar cheese.
6. Finally, top with chopped green onion.
7. Cook at 350 for 30 minutes.
SATURDAY: Country Style Macaroni Casserole – Every time I ask my family to help out with menu planning and give me recipe suggestions, this is always one of the things they choose.
Thanks to Sandy~Bettyinthekitchen (BabyCenter.com 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 (whole wheat)
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 6 servings
See my menu plans from previous weeks here–> Menu Planning Monday
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