It’s another busy week, so I’m trying to keep my recipes as simple as possible!
The plan listed here just includes our dinner menu and recipes. I have calculated some Weight Watchers points values using the e-tools Recipe Builder, and points values this week are based on the new Points Plus program! (I will update with points values on the others as we have the meals)
If you’ve been reading my blog for awhile, then you know that for the past two years, I have done a $40 weekly budget. With the changes to our eating habits, I’m going to increase our budget to $50 per week and I’m really going to try to stick to that, but I’m not even sure that will be enough. This will be a trial and error experience, so stay tuned!
If you’re new to menu planning or would like tips for getting started, check out this post here. You can also view hundreds of meal plans each week at Orgjunkie.com
SUNDAY: Country Style Pork Loin (slow cooker)
1 boneless whole pork loin roast (3 pounds)
1/2 cup all-purpose flour
1 teaspoon onion powder
1 teaspoon ground mustard
2 tablespoons canola oil
2 cups chicken broth
1/4 cup cornstarch
1/4 cup cold water
Hot mashed potatoes, optional
Cut pork roast in half. In a large resealable plastic bag, combine the flour, onion powder and mustard. Add pork, one portion at a time, and shake to coat. In a large skillet, brown pork in oil over medium-high heat on all sides. Transfer to a 5-qt. slow cooker. Pour broth over pork. Cover and cook on low for 5-6 hours or until tender. Remove pork and keep warm. For gravy, strain cooking juices and skim fat; pour 2-1/2 cups cooking juices into a large saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice pork; serve with gravy and mashed potatoes if desired. Yield: 8 servings.
MONDAY: Cream cheese chicken (slow cooker) ~ This is one of our family’s FAVORITE meals!
2-3 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 (you can also use cream of mushroom if you prefer or that’s what you have on hand)
8 oz. cream cheese – cut into cubes – substitute Philadelphia Cooking Creme instead!
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. Add cream of chicken soup and chicken broth. Cover and cook on low for 6-7 hours. About 45 minutes before serving, add second packet of dry dressing mix (if you choose – we don’t usually use it) and cooking creme . Cook until smooth. Serve over rice or pasta.
TUESDAY: Melt in your mouth meatloaf – super easy to make and SO yummy!
3/4 c. milk (we use skim)
2/3 c. seasoned bread crumbs
2 tsp dried, minced onion
1 tsp salt
1/2 tsp rubbed sage
1 1/2 pounds ground beef (we always make this with ground turkey instead and it’s yummy!)
1/4 c. ketchup
2 T brown sugar
1 tsp ground mustard
1/2 tsp Worcestershire sauce
1. In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well (mixture will be moist.) Shape into a round loaf; place in a 5-qt. slow cooker. Cover and cook on low for 5-6 hours or until a meat thermometer reads 160 degrees F.
2. In a small bowl, whisk the ketchup, brown sugar, mustard and Worcestershire sauce. Spoon over the meat loaf. Cook 15 minutes longer or until heated through. Let stand for 10-15 minutes before cutting.
NOTE: I fold two pieces of aluminum foil in half and criss-cross them in the slow cooker (hanging over the sides) so that the meatloaf doesn’t stick to the sides of the slow cooker and it’s easy to get out because you just pull up on the pieces of foil and lift it out. I was hoping to post a picture to show you, but my pictures came out too dark!
WEDNESDAY: Peppered Steak – this is a family recipe that came from my mother in law
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, crushed
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.
WW points = 7 points/serving (add an additional 3 points for 1/2 cup rice and 5 points for 1 cup rice), this makes 4 servings.
THURSDAY: Braised pork chops – I got this recipe from my mother in law awhile ago – I think she may have gotten it from a Martha Stewart magazine (or online)
2 T. veg. oil
6 boneless center cut pork chops trimmed of fat are preferable (but any will do)
1 teas. Dijon Mustard
1T red-wine vinegar
2 T. light brown sugar
1teas. garlic salt
1 T. worcestershire OR soy sauce
Heat oil in a lg. heavy skillet over med. high heat.
Brown chops on each side 2 to 3 minutes.
Meanwhile, in a bowl, site together all other ingredients with 1/3 cup water. Pour over chops. Reduce heat, cover and cook until tender, about 1 hour.
Transfer chops to a serving dish. Raise heat to med. high and cook sauce until thickened….about 5 minutes. Pour over chops and serve.
WW points = 5 points per serving, add 5 points for 1 cup brown rice or 3 points for 1/2 cup brown rice
Sides: parmesan asparagus
FRIDAY: French bread pizza – I buy a loaf of french bread and let everyone add their own toppings!
SATURDAY: Lasagne – I use the recipe on the back of the Barilla noodles
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