Menu Planning Monday: My menu for the week of 6/26


It’s HOT here in Texas and I find that after running around all day in the heat, my energy is zapped and the last thing I want to do is be in the kitchen cooking dinner and getting hotter.  These are some quickie meals that you can throw together without a whole lot of effort and several of them can be cooked in the slow cooker, so it doesn’t heat up your house!

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 – This recipe is always, always my trusty standby.  My whole family loves it, it’s easy to throw together, and I usually have the ingredients on hand.  I think my kids would eat it every night if I’d let them.

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

MONDAY: 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!

Ingredients:
2 eggs
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

Directions
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)

TUESDAY: Chipotle chicken taco salad – This recipe is from Our Best Bites

SALAD:

4 c. chopped Romaine Lettuce
2 c. chopped grilled chicken (you could use Taco Chicken if you want) – I’m going to use Marci’s Shredded lime chicken recipe
1 c. cherry or grape tomatoes, washed
1/3 c. vertically-sliced red onions
1 avocado, cubed
1 15-oz. can black beans, rinsed and drained
1 8 3/4 oz. can corn, rinsed and drained Chipotle Chicken Taco Salad
DRESSING:

1/3 c. chopped fresh cilantro
2/3 c. light sour cream
1 1/2 + tsp. adobo sauce from canned chipotle chilies
1 tsp. chili powder
4 tsp. fresh lime juice
¼ tsp. salt

OPTIONAL:
Tortilla Strips
Make sure all salad ingredients that need to be washed or rinsed have been. Combine lettuce, chicken, beans, corn, onion, and tomatoes in a large bowl and gently mix with your hands (which you have obviously and thoroughly washed, of course! :) ). Set aside.

Mix dressing ingredients. I say to start with 1 1/2 tsp. of adobo sauce and then go from there, probably 1/4-1/2 tsp. at a time. If you’re serving this for a crowd, it’s probably better to err on the side of not spicy enough rather than too spicy, but if you’re just making it for your family and you have taste buds of steel, have at it. You could even chop up one of the chilies and toss it in there if you’re feeling super-brave. Then taste the dressing and you’ll know what heaven tastes like. Set dressing aside.

If you’re making tortilla strips, fry those puppies up now. I didn’t make them here because I’m trying my darndest not to be naughty nutritionally, but if I make this salad for some kind of festivity, I always make the tortilla strips. Allow them to cool.

When you’re ready to serve, add avocado, tortilla strips, and dressing. Gently combine with your hands and serve.

WEDNESDAY: Rice meatballs – This is a recipe from my mother in law and I love it because it’s quick and easy to throw together!

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
Sides = green beans, green salad, and watermelon

THURSDAY: Chicken & dumplings (slow cooker)

Ingredients:
4 skinless, boneless chicken breasts
2-3 carrots, sliced
2-3 celery stalks, sliced
1 onion, diced
1 can chicken broth
1 can cream of chicken soup (I use 98% fat free)
1 tsp salt, optional
1 tsp garlic powder
1/4 tsp pepper
paprika
2 pkg refrigerated biscuit dough, torn in pieces (I only use one)

Place chicken, vegetables, soups & seasonings in crockpot and fill with enough water to cover.  Cover with lid and cook on low 5-6 hours.  About 30 minutes before serving, place the torn biscuit dough into the crockpot.  Cook until the dough is no longer raw in the center.

NOTE:  If I don’t have time for the biscuits to cook in the slow cooker, I just cook them in the oven and then tear up the biscuits and add them.

FRIDAY: Pork sammies (slow cooker) – except for the rolls, this is all coming from our stockpile!

Ingredients:
2-3 lbs. boneless pork roast
2 onions, chopped (I omit this!)
12 oz. BBQ sauce of your choice
1/4 c. honey
rolls

Directions: Place meat in slow cooker. Add onions, bbq sauce and honey. Cover and cook on low for 6-8 hours. At that time the pork should break apart easily and shred with a couple of forks. After you shred it, serve it on rolls.

*Serving suggestion! Place provolone cheese slices on bolillo rolls along with mayonnaise. Toast the rolls open faced with cheese and mayo in a 350 degree oven for about 5-6 minutes before adding the pork and serving.

SATURDAY: Sweet potato foil pack tacos ~ I found these on Marci’s blog a few weeks ago!  Sweet potatoes seems to be the new “in” thing and these can easily be thrown together.  We tried them a few weeks ago and they were a hit, even with my kids! (and that’s not an easy feat!)

Ingredients:
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
salt
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

Directions:
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.


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

Menu Planning Monday: My Menu for the week of 6/19

As I was sitting down this morning to work on my posts for the day, I realized it’s Monday and I have no menu plan!  Normally, I plan my menus before I go grocery shopping on Saturdays, but now that I’m off for the summer, I can basically shop any day of the week and my Saturdays are consumed with swim meets right now.

Here’s my haphazard plan that I threw together.  I’m hoping I’ll be better at actually following it this week!

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: Fajitas – I decided to keep it simple and this is something that my husband and dad both love.  I bought pre-seasoned fajita meat from a local grocery sale (it was even part of a meal deal this past week, which was an added bonus!). I also made this cheesecake recipe.  It’s relatively easy and no frills, but my family loves it.

Philadelphia 3 step cheesecake
Ingredients:
2 packages (8 ounces each) Philadelphia Cream Cheese (I use the 1/3 less fat and it works fine)
1/2 cup sugar
1/2 tsp vanilla
2 eggs
1 T fresh lemon juice
1/2 tsp grated lemon peel
1 Honey Maid graham cracker pie crust

Beat cream cheese, sugar, and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in fresh lemon juice and grated lemon peel. Pour into crust. Bake at 350 degrees for 40 minutes or until center is almost set. Cool and refrigerate 3 hours (or overnight). I add a can of cherry pie filling on top.

MONDAY: Teriyaki chickenI 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!

Ingredients:
1 cup sugar
1 cup soy sauce
1 cup pineapple juice
4 chicken breasts

Directions:
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!

TUESDAY: Balsamic Chicken (slow cooker) – This recipe was originally posted by Holly on theSimply Clean Living blog.  We’ve tried it a few times now and it is a hit with our family.  We were supposed to have it on Friday, but things didn’t quite work out as planned.

Ingredients:
4 Boneless Skinless Chicken Breast Halves – approx. 1.5 to 2 lbs.
½ C. Olive Oil
½ – 1 C. Balsamic Vinegar – depending on how tangy you like the recipe
1 large can of diced tomatoes
1 can tomato sauce
3-4 cloves of garlic minced or pressed
2 t. crushed dry oregano

Combine all ingredients in Crockpot. Cook on low for 6-8 hours. Shred chicken with a fork and serve chicken and sauce over rice or angel hair pasta. The consistency and taste of the sauce is sweet and tangy like an Italian barbeque sauce.

WW points = 11 per serving (add 2 points for 1/2 cup pasta or rice or 4 points for 1 cup pasta or rice); NOTE:  cut the olive oil to 2 Tablespoons and it cuts this recipe to 5 points per serving!

WEDNESDAY: Our anniversary – out to dinner

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!

Ingredients:
2 eggs
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

Directions
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: Shepherd’s Pie (Slow cooker) – This recipe comes from the 101 Things to Do With a Slow Cooker cookbook

Ingredients:
1 pound ground beef, browned and drained
1 can (10 ¾ ounces) tomato soup, condensed
1 can (15 oz) whole kernel corn, drained
1 can (15 oz) French cut green beans, drained
2 cups instant mashed potatoes, prepared
2 cups grated cheddar cheese
½ tsp. basil

In a separate bowl, combine beef, tomato soup, corn, beans, and basil.  Pour mixture in the bottom of a greased 3 ½ to 5 quart slow cooker.  Spread mashed potatoes on top.  Cover and cook on low heat 5-6 hours.  The last hour of cooking, sprinkle cheese on top of potatoes.

WW points = 9 per serving (for 4 servings)

SATURDAY: Pork sammies (slow cooker) – except for the rolls, this is all coming from our stockpile!

Ingredients:
2-3 lbs. boneless pork roast
2 onions, chopped (I omit this!)
12 oz. BBQ sauce of your choice
1/4 c. honey
rolls

Directions: Place meat in slow cooker. Add onions, bbq sauce and honey. Cover and cook on low for 6-8 hours. At that time the pork should break apart easily and shred with a couple of forks. After you shred it, serve it on rolls.

*Serving suggestion! Place provolone cheese slices on bolillo rolls along with mayonnaise. Toast the rolls open faced with cheese and mayo in a 350 degree oven for about 5-6 minutes before adding the pork and serving.

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

 

Menu Planning Monday: My menu for the week of 6/12

I’m so glad that my summer vacation is here!  The past few weeks have been a bit of a “bust” between the end of the school year for me and the kids plus all of their activities.  I’m hoping now we can start getting back on track!

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: Pancakes – Not fancy, I know, but my husband was out of town and I didn’t want to fight with the kids over dinner or waste time making something they wouldn’t eat.  They were thrilled about being able to have breakfast for dinner.

MONDAY: Chicken cups – I found this recipe on Spark People – I needed something that was “portable” and quick and easy to make since we’ve got a swim meet tonight.

Ingredients:
1 can Buttermilk Biscuits (10 biscuits)
1 cooked chicken breast, cut into small pieces
1 can Healthy Request Cream of Chicken Soup
2/3 c. FF Shredded Cheddar Cheese
1 TBS dried parsley flakes
1/2 tsp. black pepper

Directions:
Preheat oven to 400 degrees.

Place each biscuit into a muffin pan. Press the biscuits into the holes (and up the sides) to form cups. In a bowl, combine chicken, soup, cheese, parsley, and pepper. Mix well. Spoon evenly into cups.

Bake for 12-15 minutes or until golden brown.

WW points = 5 points for 2 cups or 7 points for 3 cups

TUESDAY: Monterey Chicken – This recipe is so yummy and so easy!

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

WEDNESDAY: 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!)Ingredents:

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

THURSDAY: Teriyaki chickenI 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!

Ingredients:
1 cup sugar
1 cup soy sauce
1 cup pineapple juice
4 chicken breasts

Directions:
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!

FRIDAY: Creamy chicken enchiladas – This is a family favorite and I haven’t made them in awhile

Ingredients:
1 can cream of chicken soup (I use the 98% FF kind)
1 can cream of mushroom soup (I use the 98% FF kind)
2 cans green enchilada sauce
1 8 oz-16 oz. tub of sour cream (depends how spicy you want the enchiladas)
2-3 chicken breasts, shredded (if I’m in a hurry, I use canned chicken)
8 oz cheese, shredded
1 dozen flour tortillas (you could use corn also) – we are using whole wheat!

Add cream of chicken soup, cream of mushroom soup, and enchilada sauce to a pan. Cook on medium low heat, stirring occasionally. When sauce is will mixed and starts to thin, add sour cream. Continue stirring occasionally until the sauce is well mixed and thinned out. Place a layer of the sauce along the bottom of a 9X13 baking dish. Fill each tortilla with the shredded chicken, sauce, and cheese. Roll and place in the baking dish. When you have filled all of the tortillas (this should make 1 dozen), pour the remain sauce over the top of the enchiladas and then cover with cheese. Bake at 350 degrees for 25-30 minutes until the cheese is well melted.

WW points = 6 points per enchilada
Sides:  green beans and green salad

SATURDAY: 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.

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

 

Menu Planning Monday: My Menu for the week of 5/29

This is the last week of school for the kids – hooray!  I still have two more days of work next week, but I’m starting to see the light at the end of the tunnel!  This week I’m “off the hook” for cooking for 3 days and I’m not complaining at all.

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) Both kids eat breakfast at home, but my son eats lunch at daycare, my daughter eats lunch at

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: BBQ at my parent’s house – My contribution was Seven layer dip

Ingredients:
Cream cheese (I use the 1/3 less fat)
Refried beans (I use the fat free variety)
Ground beef – cooked and drained (I use the 93/7)
Guacamole (my recipe below)
Sour cream (I use the reduced fat)
Taco seasoning
Olives
Cheese

I spread the cream cheese along the bottom of a serving dish. Then, I add a layer of the beans (I heat mine before adding them, but I know some people don’t – either was is fine). Add a layer of ground beef. Smooth the guacamole over the ground beef as the next layer. Mix the taco seasoning with the sour cream (you only need 1/2 the packet of taco seasoning). Spread the sour cream over the guacamole. Add sliced olives and then cover with cheese. It’s so yummy!

Here’s how I make my guacamole:
2 avocados
1 Roma tomato
1 T lemon juice
1 T lime juice
garlic powder, onion powder, salt to taste

Mash the avocados and then add the lemon and lime juice, diced tomato and the garlic powder, onion powder, and salt to taste.

Even though I use a lot of reduced fat items to make this, I’ve never been able to  bring myself to calculate the Weight Watchers points for one serving!

MONDAY: Fajitas – I figured I’d enjoy my last day of “freedom” before going back to work for a week by taking the night off from cooking and letting my husband do the honors!  We buy pre-seasoned fajita meat from HEB, a “Texas” grocery store.  All you have to do is slap them on the grill and they’re absolutely delicious!

TUESDAY: Cowboy casserole – We have left over roast beef from our french dip sandwiches, so I’m going to use that in place of the ground beef.  I’m also going to substitute Ranch style beans for baked beans.

Ingredients:
1 lb lean ground beef (we use 93/7)
1 can (16 oz) baked beans
1/2 cup BBQ sauce
2/3 c. milk
2 c. Bisquick
1 T butter or margarine, softened
1/2 c. shredded cheddar cheese

Heat over to 425. In 10-inch skillet, cook beef over medium-high heat 5-7 minutes, stirring occasionally until thoroughly cooked. Drain beef. Stir baked beans and BBQ sauce into beef. Heat to boiling, stirring occasionally. Pour into ungreased 2 quart casserole.

Meanwhile, in a medium bowl, stir Bisquick mix, milk, and butter until soft dough forms. Drop dough by 12 spoonfuls onto beef mixture. Bake uncovered 18-22 minutes (or until topping is golden brown). Sprinkle with cheese. Bake about 3 minutes longer or until cheese is melted.

WW points = 10 points/serving (we’ll serve with a green salad and green beans)

WEDNESDAY: Chipotle chicken taco salad – This recipe is from Our Best Bites

SALAD:

4 c. chopped Romaine Lettuce
2 c. chopped grilled chicken (you could use Taco Chicken if you want) – I’m going to use Marci’s Shredded lime chicken recipe
1 c. cherry or grape tomatoes, washed
1/3 c. vertically-sliced red onions
1 avocado, cubed
1 15-oz. can black beans, rinsed and drained
1 8 3/4 oz. can corn, rinsed and drained Chipotle Chicken Taco SaladDRESSING:

1/3 c. chopped fresh cilantro
2/3 c. light sour cream
1 1/2 + tsp. adobo sauce from canned chipotle chilies
1 tsp. chili powder
4 tsp. fresh lime juice
¼ tsp. salt

OPTIONAL:
Tortilla Strips
Make sure all salad ingredients that need to be washed or rinsed have been. Combine lettuce, chicken, beans, corn, onion, and tomatoes in a large bowl and gently mix with your hands (which you have obviously and thoroughly washed, of course! :) ). Set aside.

Mix dressing ingredients. I say to start with 1 1/2 tsp. of adobo sauce and then go from there, probably 1/4-1/2 tsp. at a time. If you’re serving this for a crowd, it’s probably better to err on the side of not spicy enough rather than too spicy, but if you’re just making it for your family and you have taste buds of steel, have at it. You could even chop up one of the chilies and toss it in there if you’re feeling super-brave. Then taste the dressing and you’ll know what heaven tastes like. Set dressing aside.

If you’re making tortilla strips, fry those puppies up now. I didn’t make them here because I’m trying my darndest not to be naughty nutritionally, but if I make this salad for some kind of festivity, I always make the tortilla strips. Allow them to cool.

When you’re ready to serve, add avocado, tortilla strips, and dressing. Gently combine with your hands and serve.

THURSDAY: End of year soccer party – no cooking for me!

FRIDAY: Monterey Chicken – This recipe is so yummy and so easy!

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
SATURDAY: 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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Menu Planning Monday: My Menu plan for the week of 5/22

One of the biggest deterrents to cooking at home that I hear from others is “I don’t have time.”  The key is to plan ahead.  If you plan meals that work with your schedule and already have a plan in mind, you can usually pull it off!  This is our crazy, busy week menu.  I’m glad I only have one more full crazy busy week to go before I’m off for the summer!

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) Both kids eat breakfast at home, but my son eats lunch at daycare, my daughter eats lunch at

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.co

SUNDAY: Mexican Chicken Roll-ups – I have been wanting to try this recipe for a long time and it finally made it into our rotation! I found it on Mommie Cooks. My husband and I loved it (the sauce is delicious and we had some left after I had “assembled” the chicken – we used ours to pour on top when it was done cooking for added flavor)  The kids were not as thrilled (apparently feeding them something that has spinach in it makes me a bad mom)

Ingredients:
4 Oz Cream Cheese
1/2 Cup Salsa Verde
1 Small Bunch Cilantro, Chopped
1 tsp Cumin
1/2 tsp Garlic Powder
6 Chicken Breasts
3 Oz Fresh Spinach
3 Oz Pepper Jack Cheese, Shredded
6 Oz Tortilla Chips, Crushed

Directions:
Flatten out the chicken breasts to about 1/4″ thickness. Blend together the cream cheese, salsa, cilantro, cumin and garlic powder to form a sauce. Spread spoonful of sauce across each breast. Top with spinach leaves and then cheese. Roll closed and cover in crushed tortilla chips. Bake at 350 covered for 30 to 35 minutes or until chicken is cooked through.

MONDAY: Balsamic Chicken (slow cooker) – This recipe was originally posted by Holly on the Simply Clean Living blog.  We’ve tried it a few times now and it is a hit with our family.  We were supposed to have it on Friday, but things didn’t quite work out as planned.

Ingredients:
4 Boneless Skinless Chicken Breast Halves – approx. 1.5 to 2 lbs.
½ C. Olive Oil
½ – 1 C. Balsamic Vinegar – depending on how tangy you like the recipe
1 large can of diced tomatoes
1 can tomato sauce
3-4 cloves of garlic minced or pressed
2 t. crushed dry oregano

Combine all ingredients in Crockpot. Cook on low for 6-8 hours. Shred chicken with a fork and serve chicken and sauce over rice or angel hair pasta. The consistency and taste of the sauce is sweet and tangy like an Italian barbeque sauce.

WW points = 11 per serving (add 2 points for 1/2 cup pasta or rice or 4 points for 1 cup pasta or rice); NOTE:  cut the olive oil to 2 Tablespoons and it cuts this recipe to 5 points per serving!

TUESDAY: French dip sandwiches (slow cooker) – This is a family favorite and I love it because it is SOOO easy to make!

Ingredients:
beef roast
2 cans beef broth
1 tsp dried rosemary
1 tsp dried thyme
1 tsp garlic powder
4-6 hoagie buns
(we also add some swiss or provolone cheese)

Place roast in a greased slow cooker. Pour broth over the top of the roast. Add spices. Cover and cook on low heat 8-10 hours (or high heat 5-7 hours). Remove roast and save extra juice. With a fork, break the meat apart and serve on hoagies. Use excess juice for dipping sandwiches.

WW points = 7 points per serving (this does not include the cheese or the buns, add 2 points for the cheese and 4 points for the whole wheat bun)

WEDNESDAY:   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 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.

WW points = 8 points per serving (for 4 servings) – serve w/ green salad and grapes

THURSDAY: On the go – My daughter has her ballet recital tonight, so we’ll have to pick something up before or after!

FRIDAY: Monterey Chicken – This recipe is so yummy and so easy!

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
SATURDAY: Lasagne – I just use the recipe on the back of the box of Barilla “no bake” noodles

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