My in-laws will be in town this week and I’m all about tried and true favorites that are quick and easy to throw together!  Most of the recipes these week are slow cooker meals and they are super easy to make!  Plus they are kid tested and family friendly!

If you’re new to menu planning, grab a FREE membership to Food on the Table!  Searchtheir database of recipes and choose your favorites.  They’ll generate your grocery list based on the best deals in your area.  You can print it or send it to your Smartphone!  It’s awesome!  Click here to grab your membership–>Food on the Table subscription FREE for life (use the code SUMMERFREE to get your free membership) 

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: Chicken Tortilla Bake (slow cooker> – I modified a recipe I found on Homemaking Challenged so that it could be used in the slow cooker and I also added enchilada sauce to give it an extra “kick” My entire family (including my kids) loved this one, so we will definitely be making it again! Watch for my recipe review later this week!

Ingredients:
2 cans cream of chicken soup (I used the 98% fat free version)
1 can green enchilada sauce (small can)
1 can Ro-Tel (small can)
2 boneless skinless chicken breasts (I used frozen ones)
corn tortillas (approximately 12)
shredded cheese (I used 1 8 oz bag)
Tortilla chips (10-13), crushed

Directions:
Place chicken breasts, Ro-Tel, enchilada sauce and cream of chicken soup in slow cooker on low for 6-8 hours (or high for 3-4 hours). Shred chicken when cooked and mix it back into the mixture. Chop up tortillas into bite-size pieces (I used a pizza cutter to do this – it was so easy!). Place a layer of tortillas along the bottom of a square casserole dish. Add a layer of the chicken and sauce mixture. Top with cheese. Repeat this step for 3 layers. I added crushed tortilla chips to the top to give it a crunch. Cook in the oven on 350 degrees for 20-30 minutes until cheese is melted and it is warmed through. You may want to serve your kids with some sour cream if they don’t do well with “hot” stuff.

MONDAY: Cream Cheese Chicken (slow cooker) – This is one of my family’s favorite meals. We RARELY have any leftovers, and if I would let my kids, they would be licking their plates clean!

TUESDAY: Creamy Tortilla soup (slow cooker) – My in-laws are coming into town today and I know I’ll be busy with last minute cleaning and errands, so I picked this recipe because it’s a family favorite, you can throw it all together (literally) in five minutes or less, and everyone loves it!

WEDNESDAY:  BBQ hamburgers and hot dogs plus fruit salad and pasta salad! 

Pizza pasta salad – I found this recipe on Favorite Family Recipes.  We made it for Memorial Day and it was a hit and so we made it again!

Ingredients:
1 bag colored spiral noodles
¾ c. pepperoni cut into wedges
¾ c. mozzarella cut into small cubes
¾ c. fresh tomatoes, diced
½ c. olives, sliced
¼ c. parmesan cheese
1 bottle Bernstein’s Restaurant Recipe Italian Dressing (I’m using Kraft low fat Zesty Italian dressing)

Mix together all ingredients and chill in the fridge for at least 3 hours before serving.

THURSDAY:  Steak stroganoff (slow cooker)  – This is another family favorite!

Ingredients:
2T flour
1/2 tsp Garlic powder
1/2 tsp pepper
1/2 tsp paprika
1 3/4 lb. boneless round steak
2 cans 10 3/4 oz cream of mushroom soup (I use 98% FF)
2 c. water (or 1 can 100% FF beef broth for more flavor)
1 envelope beef stew mix
4 oz can mushrooms, sliced and drained
1/2 c. sour cream
1 T minced parsley

Combine flour, garlic powder, pepper, and paprika in slow cooker. Cut meat into 1 1/2 inch strips. Place in flour mixture and toss until meat is well coated. Add soup, water, and stew mix. Stir until well blended. Cover and cook on low 6-7 hours. Stir in mushrooms, sour cream, and parsley and then cook on high 10-15 minutes until heated through. Serve over egg noodles. (Depending on the consistency of the sauce, you may need to add cornstarch to thicken or add more water/broth to thin)

To freeze: Pour into gallon freezer bags (I used Ziploc containers for this one). Allow to cool before freezing.

To reheat: Thaw in refrigerator overnight. Warm on stove and serve over rice or egg noodles. (Add sour cream when warming if you left it out of the initial recipe)

WW points = 7 points/serving, 6-8 servings (add 3 points for 1/2 c. cooked pasta or 5 points for 1 cup)

FRIDAY:  Chicken ranch tacos (slow cooker) – I made this recipe last week and we loved it so much that I decided to make it again this week!  It’s a totally easy “dump and go” recipe, too!  I’m all about simplifying things this week!

SATURDAY:  Eat out 

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