This week, my life is about to get 10 times crazier.  The end of the school year is always crazy for me, but with my kids now being involved in swim team (with every day practices), soccer, and ballet, I’ve got my hands full.  I also need to have quick fixes for meal times so we don’t end up eating out every night because most nights I won’t get home until 6 and I know by then, my kids will be STARVING!  So, our menu this week either consists of quick fixes or items that can mainly be prepared in the slower cooker and most of the meals are tried and true recipes.  I’m not ready to experiment with new things when I’ve been gone from the house for most of the day and I’m as tired and cranky as the kids most likely!

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! 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: Fajitas ~ one of our local grocery stores has pre-marinated fajita meat that is SOO yummy and relatively inexpensive, too!  So, we had fajitas and fixings last night (including homemade guacamole).

MONDAY: Cream cheese chicken (slow cooker) – this is a family favorite

Ingredients:
2-3 boneless skinless chicken breasts
Salt and pepper (to taste)
2 pkg. dry Ranch or Italian dressing mix (we usually only use one)
1 can cream of chicken soup
8 oz. cream cheese – cut into cubes (I use the 1/3 less fat kind)
½ c. chicken broth

Directions: Brush chicken with butter and sprinkle with salt and pepper. Place in crock pot and sprinkle 1 pkg. dry mix over all. Cover and cook on low for 6-7 hours. About 45 minutes before serving, add soup, second packet of dry dressing mix, cream cheese, and chicken broth. Cook until smooth.
Serve over rice or pasta.

WW points = 8 points per serving (add 3 points for 1/2 cup rice or pasta or 5 points for 1 cup rice or pasta)
Side = green salad and sliced cantaloupe

TUESDAY: Sweet & sour chicken – This recipe was posted on Hip2Save a few weeks ago and I’ve been wanting to try it.  It looks simple enough and my plan is to do the “prep” work before I leave for work in the morning, so it’s just a matter of throwing everything together and cooking it when I get home.

Ingredients:
* 6-8 Skinless, Boneless chicken breast halves (cut into 1 inch cubes)
* Vegetable Oil
* 2 Eggs
* 1 cup Flour
* 3/4 cup Sugar
* 1/2 cup Pineapple Juice
* 1 20 oz. can Pineapple Chunks
* 1/4 cup White Vinegar
* 3/4 cup Ketchup
* 1 1/2 tsp salt
* 1 T Soy Sauce

Directions:

(1) Preheat oven to 350 degrees F.

(2) Sprinkle chicken breasts with garlic salt.

(3) In a frying pan on medium-high heat, add 1/2-inch vegetable oil. In a bowl, beat 2 eggs. Place flour in a shallow bowl. Dunk pieces of chicken in the egg, and allow excess to drain. Dredge the chicken pieces in the flour coating thoroughly. Drop pieces into the hot oil and cook until deep golden brown. Turn as necessary to cook evenly on all sides.

(4) While chicken is cooking, combine the following in a saucepan over medium-low heat: sugar, pineapple juice, white vinegar, ketchup, salt and soy sauce. Stir mixture occasionally until it comes to a low boil and then reduce heat just enough to keep the sauce warm.

(5) Place cooked chicken pieces and pineapple chunks in a 9×13 pan. Pour warm sweet and sour sauce over the top.

(6) Bake in oven for 30-45 minutes, and serve over rice or egg noodles.

WEDNESDAY: Steak stroganoff (slow cooker) – This is a family favorite and yet it’s been pushed from our menu several times over the past month because I keep forgetting to defrost the meat!  Hopefully this week will be better!

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)
Sides = green beans and green salad

THURSDAY: Shredded lime chicken tacos – Happy Cinco Day Mayo!  This is a recipe from Marci’s On My Menu blog.  It’s family friendly and easy to make since you cook the meat in the slow cooker!

Ingredients:
* 1 1/2 pounds skinless, boneless chicken breast meat – cubed
* 1/8 cup red wine vinegar
* 1/2 lime, juiced
* 1 teaspoon white sugar
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1/4 cup cilantro, chopped
* 1/2 white onion, chopped
* 2 cloves garlic, minced

Directions:
Mix together vinegar, lime juice, sugar, salt, pepper, onion, garlic and cilantro. Put in crock pot with chicken and cook on low 6 hours. Shred chicken apart with forks and serve in tacos with toppings of choice

FRIDAY: BBQ chicken – does it get any easier than that?  I love my grill at this time of the year!

SATURDAY: Spaghetti – it’s not at all exciting, but it’s quick and easy to make and a family favorite, too!

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

Raise your hand if you’re ready for summer!  I know that I am!  I’m ready for a break and lots and lots of grilling!  Right now, I’m struggling to throw menus together.

The plan listed here just includes our dinner menu and recipes. I have calculated Weight Watchers points values using the e-tools Recipe Builder, and points values this week are based on the new Points Plus program!

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.  Make sure you check out my HUGE 4K fan giveaway on Facebook:  we’ve got tons of great prizes including Amazon, Target, Disney, Restaurant.com and Starbucks gift cards PLUS super cute products, too! (there are over 60 items!)

Today (4/11) is the LAST day to enter my giveaway for the Green Giant gift pack!  Details are here.

SUNDAY: BBQ – today was my son’s 4th birthday and he wanted hamburgers and hot dogs, so that’s what he got!  We did make this yummy pasta salad, too.

Pizza pasta salad – I found this recipe on Favorite Family Recipes.  We made it for Memorial Day last year and it was a hit and has become a favorite for family get-togethers and BBQs.

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.

MONDAY: Leftovers – we have SO much food left from yesterday, so we’re going to have another round!

TUESDAY: Teriyaki chicken – I 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!

WEDNESDAY: Peppered steak – this is a family recipe that came from my mother in law

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.

WW points = 7 points/serving  (add an additional 3 points for 1/2 cup rice and 5 points for 1 cup rice), this makes 4 servings.

THURSDAY: Chicken lickin’ good pork chops (slow cooker) – Thursdays are INSANE days from me.  I go from work to ballet to soccer practice.  For Thursdays, I always want recipes I can stick in the slow cooker that will basically be ready by the time I got home, and this recipe is perfect for that!

Ingredients:
6-8 lean pork chops, 1-inch thick
1/2 cup flour (omit if you don’t brown chops in skillet)
1 tsp salt
1 1/2 tsp dry mustard
1/2 tsp garlic powder
2 Tbsp oil (omit if you don’t brown chops in skillet)
1 10.5oz can chicken & rice soup

Dredge pork chops in mixture of flour, salt, dry mustard & garlic powder. Brown chops in oil in a large skillet. Place browned pork chops in crockpot. Add can of soup. Cover and cook on low 6-8 hours or high 3 1/2 hours. If I don’t brown the chops, then I just toss the salt, dry mustard & garlic powder in the crockpot instead of dredging the chops.

*Note: When making this meal, I use a can of family size chicken & rice soup and drain off some of the broth – it keeps the meat tender and there is more of the chicken & rice mixture for everyone! If you don’t have time to brown the chops first in a skillet, I’ve also just dipped it into the flour mixture and put it straight into the slow cooker and it works fine that way, too.

FRIDAY: Country Ham and Macaroni Casserole – My kids seriously LOVE this meal.  It makes me laugh because they request it over and over again every week when I ask for help with menu planning.  My hubby will be working late tonight, so I figured I might as well make something that I knew for sure that they would eat (I hate it when meal time becomes a battle!)

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
Sides:  sliced cantaloupe and green salad

SATURDAY: Sour cream noodle bake – I decided I wanted another “kid friendly” (no hassles for mom) recipe for tonight.  This recipe from The Pioneer Woman is similar to a few others I’ve tried in the past and sounded easy to make, yummy, and kid friendly.  I’m using a few variations to try to make it a bit “healthier”

Ingredients

• 1-¼ pound Ground Chuck (93/7 for us)
• 1 can 15-ounces Tomato Sauce
• ½ teaspoons Salt
• Freshly Ground Black Pepper
• 8 ounces, weight Egg Noodles (whole wheat for us)
• ½ cups Sour Cream (fat free)
• 1-¼ cup Small Curd Cottage Cheese (reduced fat)
• ½ cups Sliced Green Onions (less To Taste) – we’re skipping these!
• 1 cup Grated Sharp Cheddar Cheese (reduced fat)

Preparation Instructions

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

One of these days, I will learn to not put my menu plan for the week at the top of my grocery list.  This week, my daughter was in charge of the grocery list while we were out shopping and by the time we got home, it had vanished into thin hair!  So, I’m re-creating my menu as best I can from memory.

The plan listed here just includes our dinner menu and recipes. I have calculated Weight Watchers points values using the e-tools Recipe Builder, and points values this week are based on the new Points Plus program!

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.  Make sure you check out my HUGE 4K fan giveaway on Facebook:  we’ve got tons of great prizes including Amazon, Target, Disney, Restaurant.com and Starbucks gift cards PLUS super cute products, too! (there are over 50 items!)

SUNDAY: 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)

MONDAY: 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.

TUESDAY: Peppered steak – this is a family recipe that came from my mother in law

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.

WW points = 7 points/serving  (add an additional 3 points for 1/2 cup rice and 5 points for 1 cup rice), this makes 4 servings.

WEDNESDAY: Country Ham and Macaroni Casserole – My family makes me laugh because when I ask for their input into menu planning, this is always their first pick.  I think I could make this every week and they would be totally content!

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
Sides:  sliced cantaloupe and green salad

THURSDAY: Black bean and chicken burritos (slow cooker) – This is another family favorite that is SUPER easy to make!  Our Thursday nights are INSANE (I go straight from work to ballet and then to soccer practice), so this is an easy recipe that can cook all day and it’s ready to serve (all you have to do is shred the chicken) when you get home!

Ingredients:
1 taco/fajita seasoning packet
2 cans black beans, drained
2-3 chicken breasts
1 can green enchilada sauce

Place chicken breasts in bottom of the crockpot and then add remaining ingredients. Cook on low 6-8 hours. Shred chicken before serving and serve in tortillas. We add cheese, sour cream, etc. to the tortillas. We sometimes add rice (cooked rice to the mixture once we’re ready to serve, not in the crockpot!). This is also really good if you use beef instead of the chicken!

WW points = 6 points Per serving (does not include the tortillas)

FRIDAY: Pineapple teriyaki pork chops – I snagged this recipe from Brittany at Frugal in Fargo’s meal plan last week!  It looks yummy and it’s totally WW friendly!

Makes 4 servings
Olive oil in a sprayer (not store-bought spray that contains propellant)
4 (4-ounce) trimmed boneless pork loin chops (3 1/2-4 1/2-ounce chops are OK), about 3/4″ thick
1 teaspoon garlic powder
Salt, to taste
Ground black pepper, to taste
8 teaspoons honey teriyaki marinade and sauce (such as Ken’s Steak House Marinade and Sauce)
4 slices canned pineapple slices in juice, drained

Preheat the broiler.  Line a small baking sheet with aluminum foil and lightly spray the foil with olive oil.  Lightly mist both sides of the chops with olive oil and season with the garlic powder, salt, and pepper. Place the chops, not touching, on the prepared baking sheet and broil about 3″ from the heat for about 2 minutes (be sure to leave the oven door open a crack when broiling).  Turn the chops and brush or spread 2 teaspoons of the teriyaki marinade evenly over the top of each. Top with pineapple slices.  Broil for 3 to 5 minutes longer, or until the pineapple and glaze brown lightly and the pork is barely pink inside. Serve immediately.

Nutrition at a Glance
Per serving: 199 calories, 26 g protein, 13 g carbohydrates, 5 g fat (1 g saturated), 75 mg cholesterol

WW points = 5!

SATURDAY: Date night! My hubby and I get to have a date night tonight – hooray!

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