Last week was a menu planning success for me! We didn’t eat out AT ALL! I love that we’re saving money and having dinner together as a family, too!
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: Amazing Chicken Avocado Enchiladas – I made these enchiladas for the first time a few months ago and I’ve had this on my list to make again for a few weeks now. Yesterday was my husband’s birthday, so I figured that was a good excuse!
MONDAY: Slow cooker chili – When I was making my meal plan for the week, my husband requested chili. I love this recipe because it’s quick and easy. Other than browning the ground beef, it’s basically a matter of dumping the ingredients in and letting them cook all day!
1 lb ground beef (brown in skillet and then place in crockpot)
1 can dark kidney beans (drained and rinsed)
1 can Ranch style beans
1 can diced tomatoes
1 can crushed tomatoes
1 packet chili spices
Mix all ingredients in crockpot and cook on high for 5 hours or low for 8 hours. Sprinkle cheese on top.
TUESDAY: Slow Cooker Chicken Lickin’ Good Pork Chops – Another super easy recipe that my family loves!
WEDNESDAY: Slow Cooker Chile Colorado Burritos – I found this recipe on Pinterest and we have loved it every time we’ve eaten it!
THURSDAY: Spinach Chicken Wraps – This is my quick fix recipe when I need a break from cooking! I buy Spinach wraps and we fill them with spinach, tomatoes, grilled chicken, cheese, and Ranch dressing! Super yummy and super easy!
FRIDAY: Sweet potato foil pack tacos ~ I found this recipe on Marci’s blog. My family was skeptical the first time we tried these, but once they actually tasted them, they were a hit, even with my kids! (and that’s not an easy feat!)
1/2 lb ground beef or turkey
2-3 T taco seasoning
1/2 cup tomato sauce (4 ounces)
1 can black, kidney, or pinto beans, drained (I used black)
2-3 medium sweet potatoes, peeled and cut into 1/2-inch cubes (about 6 cups total)
2 T butter
1 1/2 cups chopped fresh spinach
1 1/2 cups shredded cheddar cheese
sour cream, salsa, and/or guacamole for garnish
6 12-inch long pieces of aluminum foil
Preheat oven to 425 degrees F.
Brown ground meat in a skillet over medium-high heat. Stir in taco seasoning, tomato sauce, and beans. Set aside.
To assemble packets, spray the foil with non-stick spray. Place 1 cup sweet potato cubes in the center of each piece. Top with a small piece of butter (about 1 tsp) and a pinch or two of salt.
Sprinkle some chopped spinach over the sweet potatoes, followed by about 1/3 cup of taco meat and sprinkle of cheese. Fold the sides in, then bring the top and bottom ends of the foil together in the center and fold, sealing the packet.
Repeat with remaining ingredients, placing the packets on a rimmed cookie sheet. Bake for 25-30 minutes until the sweet potatoes are tender.
Serve with sour cream, salsa, and/or guacamole. Makes 6 servings.
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.
See my menu plans from previous weeks here–> Menu Planning Monday
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