Last week was a menu planning success for me!  We didn’t eat out AT ALL!  I love that we’re saving money and having dinner together as a family, too!

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:  Amazing Chicken Avocado Enchiladas – I made these enchiladas for the first time a few months ago and I’ve had this on my list to make again for a few weeks now.  Yesterday was my husband’s birthday, so I figured that was a good excuse!

MONDAY:  Slow cooker chili  – When I was making my meal plan for the week, my husband requested chili.  I love this recipe because it’s quick and easy.  Other than browning the ground beef, it’s basically a matter of dumping the ingredients in and letting them cook all day!

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.

TUESDAY:  Slow Cooker Chicken Lickin’ Good Pork Chops – Another super easy recipe that my family loves!

WEDNESDAY:  Slow Cooker Chile Colorado Burritos – I found this recipe on Pinterest and we have loved it every time we’ve eaten it!

THURSDAY:  Spinach Chicken Wraps  – This is my quick fix recipe when I need a break from cooking!  I buy Spinach wraps and we fill them with spinach, tomatoes, grilled chicken, cheese, and Ranch dressing!  Super yummy and super easy!

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!)

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.

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.

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!

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

Over the holidays, my menu planning efforts fell apart.  I’m still trying to get back on track with menu planning!  Last week, we had something almost every night, and I wasn’t as prepared as I should have been in the mornings, which threw off cooking some evenings!  .  Here’s my plan for menu planning success (hopefully) this week!

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

See my menu and recipes for the week below:

SUNDAY:  Easy Pepper Steak  – This is a recipe that I got from my mother in law shortly after my husband and I were married.  It’s a family favorite and super easy to make!

MONDAY:  Slow Cooker Lasagne – I’ve had this on my “to try” list for awhile, and since I’m off work today, I figured it would be a good day to try it!

TUESDAY:  Stacked green enchiladas – This is a modified version of a recipe my dad makes

Ingredients:
1 can green enchilada sauce
1 can cream of chicken soup (I use 98% FF)
1 can Rotel (drained)
3-4 chicken breasts
corn tortillas (one dozen)
monterrey jack cheese

I place the chicken breasts, enchilada sauce, cream of chicken soup, and Rotel in the crockpot on low all day. When I get home, I shred the chicken and add it back to the mixture. Then, you can either do stacked enchiladas (pour some of the mixture on a corn tortilla/add cheese and repeat for as many layers as you would like) or do rolled enchiladas (place some of the mixture in the corn tortilla, roll, and place in a pan….repeat 9 times…then, pour the remaining sauce mixture over the top and top with cheese and bake at 350 for 20-30 minutes).

WEDNESDAY:  Slow Cooker Chicken Lickin’ Good Pork Chops – Another super easy recipe that my family loves!

THURSDAY:   Not Julia Child’s Beef Bourguignon – I’ll be using my new Instant Pot for this one!  I can’t wait to see how it turns 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!)

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.

SATURDAY:   Sweet & Sour chicken with fried rice – I found this one on Pinterest and have been wanting to try it for awhile!

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!

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