Menu Planning Monday: My menu plan for the week of 11/11

I’ve been trying to meal plan for a month at a time, which worked out well in September and October.  This month it isn’t working out as well.  I’ve been sick, my kids are sick and between illnesses and family activities, we’ve made some revisions!  Here’s our menu plan for this week and it includes lots of “comfort foods”

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:  Spaghetti – I am sick and didn’t feel like cooking, so this was quickly and easy to throw together and it’s always a favorite with my family.

MONDAY:  Chicken and stuffing (slow cooker) – This recipe is easy to throw together and super yummy! It was supposed to be on our menu last week, but I didn’t get around to making it.

Ingredients:
4 to 6 boneless, skinless chicken breasts
1 can 98% fat free cream of chicken soup
1/3 cup milk
1 pkg (6 oz.) chicken-flavored stuffing mix
1 2/3 cups water

Directions: Place chicken in greased slow cooker. In a separate bowl, combine soup and milk, then pour over chicken. Combine stuffing mix and water. Spoon over chicken and soup mixture. Cover and cook on low heat 6-8 hours. Makes 4-6 servings.

TUESDAY:  Easy enchirito – This recipe was originally posted on Blessed with Grace.  It’s been awhile since we’ve had it, but it’s easy to make and very yummy!

Ingredients:
* 1 package burrito-sized flour tortillas
* 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

Directions:
Preheat oven 350. Prepare 9×13 casserole dish with non-stick spray.

WEDNESDAY:  Creamy Chicken casserole – This is a new recipe for us, and I can’t wait to test it out!

THURSDAY:  Turkey Parmesan Meatloaf – My family loves meatloaf (seriously) and I’m always looking for new recipes!  I found this recipe on What’s Cookin’ Chicago and it sounded yummy, so we’re going to give it a try.  We’re using ground turkey instead of ground chicken.

FRIDAY: 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)

Ingredients:
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.

SATURDAY:  Sweet & Sour Chicken – According to the pins I’ve seen on Pinterest, this sweet & sour chicken recipe and fried rice recipe are amazing!  I can’t wait to try them out!

 

See my menu plans from previous weeks here–> Menu Planning Monday

Looking for more quick fix menu ideas? Sign up for Ready, Set, Eat by clicking on the image below! It’s completely free and you’ll get recipe ideas delivered to you by e-mail!

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*This post may contain affiliate links. Please refer to my disclosure policy for more information.

Menu Planning Monday: My Menu Plan for the week of 11/4

 

I’ve had a lot of fun lately looking for new recipes to experiment with.  Our menu plan this week includes some old favorites that we haven’t had in awhile as well as some new recipes that I think are perfect for fall!  I can’t wait to try them out and to share my reviews with you!

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 chili  – My original plan for today was slow cooker lasagne, but I realized I forgot to buy lasagne noodles on Saturday when I went grocery shopping, so this was a quick and easy alternative!  It doesn’t get any easier than this dump and go recipe!

Ingredients:
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.

MONDAY:  Crockpot chicken and 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!

Ingredients:
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
Grated cheese
Tomatoes
Celery
Bell peppers

Place frozen chicken breasts in the bottom of the crockpot. Mix ingredients for McCormick seasoning according 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).

TUESDAY:  Easy enchirito – This recipe was originally posted on Blessed with Grace.  It’s been awhile since we’ve had it, but it’s easy to make and very yummy!

Ingredients:
* 1 package burrito-sized flour tortillas
* 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

Directions:
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.

WEDNESDAY:   Rice meatballs – This is favorite family recipe that I got from my mother-in-law.Ingredients:
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
dash pepper
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

THURSDAY:  Chicken and stuffing (slow cooker) – This recipe is easy to throw together and super yummy!

Ingredients:
4 to 6 boneless, skinless chicken breasts
1 can 98% fat free cream of chicken soup
1/3 cup milk
1 pkg (6 oz.) chicken-flavored stuffing mix
1 2/3 cups water

Directions: Place chicken in greased slow cooker. In a separate bowl, combine soup and milk, then pour over chicken. Combine stuffing mix and water. Spoon over chicken and soup mixture. Cover and cook on low heat 6-8 hours. Makes 4-6 servings.

FRIDAY:   Turkey Parmesan Meatloaf – My family loves meatloaf (seriously) and I’m always looking for new recipes!  I found this recipe on What’s Cookin’ Chicago and it sounded yummy, so we’re going to give it a try.  We’re using ground turkey instead of ground chicken.

SATURDAY:  Cheeseburger Soup – This is a Taste of Home recipe although I’m planning to incorporate some things from other recipes I’ve found, too.  Stay tuned for my recipe review!

See my menu plans from previous weeks here–> Menu Planning Monday

Looking for more quick fix menu ideas? Sign up for Ready, Set, Eat by clicking on the image below! It’s completely free and you’ll get recipe ideas delivered to you by e-mail!

ReadySetEat

 

*This post may contain affiliate links. Please refer to my disclosure policy for more information.

Menu Planning Monday: my menu plan for the week of 10/28

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

Chicken noodle soup in a slow cooker

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.

Ingredients:
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
dash pepper
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!

Ingredients:
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
Grated cheese
Tomatoes
Celery
Bell peppers

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)

Ingredients:
* 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

Directions:
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)

Ingredients:
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

Looking for more quick fix menu ideas? Sign up for Ready, Set, Eat by clicking on the image below! It’s completely free and you’ll get recipe ideas delivered to you by e-mail!

ReadySetEat

 

*This post may contain affiliate links. Please refer to my disclosure policy for more information.

FILED UNDER: MENU PLANNI

 

 

Menu Planning Monday: My Menu Plan for the week of 10/21

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 Baked Potato Soup – it has been awhile since we have had this, but it sounded good and everyone loved it!  It’s quick and easy to make, too!

MONDAY:  Crock Pot Cube Steak and Gravy I have been meaning to try this one for awhile and when I finally got around to adding it to our meal plan, I realized that I actually had a few different versions pinned on Pinterest.  This one looked the easiest to me although I will be making some changes because I hate onions, so the french onion soup mix doesn’t work for me.  I’ll post my review after we try it!

TUESDAY:  Sweet and sour pork  – I got this recipe from my mother in law.  It’s been awhile since we’ve eaten it, but it’s quick and easy to make and was something different, so I decided we needed it on the menu this week!

Ingredients:
1 t. soy sauce
1/4 cup sugar
1 1/2 T cornstarch
dash of salt
1/2 c. pineapple juice or water
3 T cider vinegar
2 T ketchup
Pineapple, onions, green peppers
Chopped ham

Mix ingredients in a pan. Stir constantly over low heat until thickened and translucent. Add pineapple, onion, green peppers, and ham. Serve over rice.

WEDNESDAY:  Chicken Ranch Tacos (slow cooker) – Our family fell in love with this recipe the first time we tried it.  It’s quick and easy to throw together, too!

THURSDAY:  BBQ chicken – This is quick and easy.  We were supposed to have it last week, but I ended up making something else instead.

FRIDAY:  Spinach chicken wraps – This is a quick and easy favorite.  I buy grilled chicken strips and a Caesar salad mix.  I add in tomatoes and some cheese and we mix it all together and fill wraps.

SATURDAY:  Slow cooker chicken tortilla soup – If I had to make a list of my family’s top 10 favorite meals, I’m pretty sure that this one would be included.   It’s another recipe that is quick and easy to make and everyone loves it!

See my menu plans from previous weeks here–> Menu Planning Monday

Looking for more quick fix menu ideas? Sign up for Ready, Set, Eat by clicking on the image below! It’s completely free and you’ll get recipe ideas delivered to you by e-mail!

ReadySetEat

 

*This post may contain affiliate links. Please refer to my disclosure policy for more information.

Menu Planning Monday: My Menu Plan for the week of 10/14

Now that I’m getting back into the routine of cooking again, I can actually say that I’m enjoying it and that I’m loving trying out new recipes, too.  One thing that really helped me this month is that I made a monthly menu plan instead of trying to go week by week.  It’s really helped me to have a “big picture” for the month and it’s been easy to make adjustments along the way.

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: A-Mazing Chicken Avocado Enchiladas – I had pinned this recipe on Pinterest several months ago and finally got around to making it. I made some modifications to make it more “family friendly” for my family. Both of my kids loved it and asked for seconds. My 5 year old said it was “the bestest meal ever.”

MONDAY: Melt in Your Mouth Meatloaf (slow cooker)- This is another family favorite that is super easy to make!  We have swimming lessons and a soccer game tonight, so this will be perfect because it will be ready to eat right when we get home from school and work!

TUESDAY:  Chicken enchilada casserole – This is a recipe that my sister came up with. She uses canned chicken when she makes it. I came up with a little bit of a variation.  It is so easy and kid friendly, too!

Ingredients:
2-3 chicken breasts (shredded) – or 1 can chicken
1 large can red enchilada sauce
corn tortillas
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.

WEDNESDAY:  Creamy beef over noodles  – This recipe is from the “A Year of Slow Cooking” blog and I tried it a few years ago and we enjoyed it.  I’ve been looking for quick and easy slow cooker recipes and decided to try this one again!Ingredients:
–2 lbs stew meat
–2 T butter
–1/4 cup soy milk
–1 T gluten free worcestershire sauce
–1 T black pepper
–2 T dried minced onion
–1/4 cup beef broth
–1/2 t kosher salt
–1 t herbs de provence
–1/2 block of cream cheesePlace the frozen meat into the crockpot. Add all other ingredients (with the exception of the cream cheese). Cook on low for 10-12 hours. Add in cream cheese and mix. Serve over rice or pasta.

Photo credit:  Beth’s Favorite Recipes

THURSDAY:  Monterey Chicken – This recipe is so yummy and it’s so easy to make, too!

Ingredients:
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
Pepper

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.
WW points = 6 points per serving

FRIDAY:   Peppered Steak – This is a family recipe that came from my mother in law and we all love it!

Ingredients:
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
2T cornstarch
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.

SATURDAY:  Forgotten Chicken – I found this recipe on Darling Doodles while ago and have been meaning to try it.  I love that it’s quick and easy to throw together.  I will be substituting an Italian seasoning mix for the French Onion soup mix because I don’t like onions!

See my menu plans from previous weeks here–> Menu Planning Monday

Looking for more quick fix menu ideas? Sign up for Ready, Set, Eat by clicking on the image below! It’s completely free and you’ll get recipe ideas delivered to you by e-mail!

ReadySetEat

 

*This post may contain affiliate links. Please refer to my disclosure policy for more information.