Is it Monday again already? Where is the summer going? I am trying two new recipes this week and we’ve got a few tried and true favorites in our meal plan, too!
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I have calculated someWeight 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’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: Chili dogs – We had hot dogs that we hadn’t cooked on the 4th of July and we decided to cook them and have chili dogs! I’m always surprised at how the simple things are the biggest hits with my family!
MONDAY: Eat out – My in-laws have been in town visiting and leave tomorrow so we’re taking them out to dinner tonight!
TUESDAY: Lemon chicken (slow cooker) – I saw this recipe from The Queen Bee’s Hive last week and it was a slow cooker recipe, so I knew I had to try it! Stay tuned for the recipe review later in the week!
WEDNESDAY: Chicken enchilada casserole – This is a recipe that my sister came up with. She uses canned chicken when she makes it. I usually cook my chicken in the slow cooker, but this week I actually have some leftover chicken from chicken ranch tacos, so I’m using that.
2 chicken breasts (shredded) – or 1 can chicken
1 large can red enchilada sauce
shredded cheese – I use reduced fat
Directions: (this is what I do) – I put my chicken and the enchilada sauce in the crockpot the night before and then shred it when I get up in the morning. If you are using canned chicken, you can just shred it as you are making the casserole. I spread some of the chicken/sauce mixture along the bottom of the casserole dish so it doesn’t stick. Break corn tortillas into four pieces and layer across the bottom of the casserole dish. Spread a layer of the chicken/sauce mixture and cheese. Add another layer of corn tortillas. Continue until you are out of the chicken/sauce mixture. Bake at 350 degrees for 25-30 minutes until the cheese is bubbly.
THURSDAY: Forgotten Chicken – I’m finally getting around to trying some of these recipes that I’ve had pinned on Pinterest forever. I love the word “forgotten” in this one. To me, this means low maintenance! Can’t wait to try it out!
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!) I love this recipe because it’s low maintenance and yummy!
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 Ham and Macaroni Casserole – This is without a doubt my kids FAVORITE recipe. They would eat it multiple times a week if that was an option! The best part? You can make two at once and freeze the second one! This was on our menu last week, but we ended up having tacos instead, so it’s back again!
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
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 8 servings
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