I only have two more days of work before I’m done for the summer. I’m so excited!
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 Ham and Macaroni Casserole – We got home from church yesterday and I had absolutely no plans for dinner. I asked the kids what they wanted, and of course, they chose this (it’s their favorite). Fortunately, I had everything on hand and it’s SO easy to throw together!
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
MONDAY: Monterey Chicken – This recipe is so yummy and so easy!
4 (5 oz.) Boneless Skinless Chicken Breasts1/4 Cup Barbecue Sauce
1/4 Cup Hormel Real Bacon Bits
1 Cup 2% Colby and Monterey Jack Shredded Cheese*
1 (14 oz.) Can Diced Tomatoes with Green Chilies, drained (I’m just going to use regular diced tomatoes)
Sliced Green Onions
Preheat oven to 400 degrees. Pound out the chicken breasts to flatten. Season each with a little pepper. Cook the chicken in a skillet sprayed with non-stick cooking spray over medium-low heat until no longer pink.
Place each breast onto a baking sheet and top each breast with 1 tablespoon of barbeque sauce, 1/4 cup cheese, 1/4 cup tomatoes, green onions and 1 tablespoon of bacon bits. Place into the oven and bake until the cheese has melted (about 5 minutes).
Per Serving: 263 Calories; 8g Fat (29.0% calories from fat); 39g Protein; 6g Carbohydrate; 1g Dietary Fiber; 108mg Cholesterol; 840mg Sodium. Exchanges: 4 1/2 Lean Meat; 0 Other Carbohydrates.
TUESDAY: Turkey chili – I got this recipe from the Shady Brook Farms website. I’m going to dump all of these ingredients in the crockpot and cook them on low all day (I’ll brown the meat first!)
1 package Shady Brook Farms® 93/7 Lean Ground Turkey
1 tablespoon extra virgin olive oil
2 cans (14-1/2 ounce each) chopped stewed tomatoes, undrained
1 can (15 ounce) spicy chili beans
3 teaspoons chili powder
WEDNESDAY: Teriyaki chicken – I got this recipe from a freezer swap I did. It’s yummy and so easy to make! In this case, I’m making a double batch. I’ll make it the night before and let one sit in the marinade and the other one will go into the freezer for another time!
1 cup sugar
1 cup soy sauce
1 cup pineapple juice
4 chicken breasts
Mix marinade ingredients together and throw in a freezer bag with the chicken breasts. If you use it as a freezer meal, just defrost and cook as you please when ready to eat!
We’ll serve this with some grilled pineapple – YUM!
THURSDAY: Melt in your mouth meatloaf (slow cooker) – I’ve made this several times now for our family. It’s easy to make, very kid friendly, and 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.
WW points = 5 per serving with the ground turkey, ground beef may be more (makes 6 servings)
Sides – Sour cream mashed potatoes (4 pts) and green beans (0 pts)
FRIDAY: Swiss chicken – I found this recipe on “Mommy Meals” – it was a hit and very easy to throw together!!Ingredients:
4 – large boneless, skinless chicken breasts
4 – tablespoons (1/2 stick) butter, melted (I’m going to cut this)
8 – slices Swiss cheese
1 – 10 3/4-oz can condensed cream of chicken soup (I will use 98% FF)
1/4 – cup white wine (I will substitute chicken broth)
1/4 – cup sour cream ( will use reduced fat)
1 Tbs. of olive oil
10 oz. fresh cut mushrooms
1 1/2 – cups Pepperidge farm stuffing mix, crushed, I used savory cornbread
kosher salt and fresh black pepper, to taste
1.Preheat the oven to 350 degrees F.
2. Season Chicken to taste
3. In a large frying pan with a tablespoon of olive oil brown chicken(about 2-3 minutes per side). Meanwhile in a medium bowl, add the soup, sour cream and the wine.
4. Add the chicken to a shallow baking dish that has been spared with non stick spray.
5. Then in the frying pan cook mushrooms until golden brown. Layer the mushroom over the
6. Top chicken with cheese slices.
7. Pour soup mix over the cheese.
8. Sprinkle stuffing mix on top and drizzle with melted butter. Bake for 45 minutes. Remove from the oven and serve.
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