For those of you who may be doing Weight Watchers, I have included the points per serving calculations for most of my recipes this week. I used the “Recipe Builder” feature on the WeightWatchers.com e-Tools program to input all of the ingredients and calculate the points, so it should be pretty accurate.

You can read more about my $40 weekly budget in this post here.

If you’re new to menu planning, check out my post about how I do my menu planning.

Get more inspiration by checking out the hundreds of menu plans posted every week at orgjunkie.com!

SUNDAY:

Dinner ~ Frozen pizzas – we’ll just be getting back from vacation, so this will be something we have on hand that’s easy to make

MONDAY:


Breakfast ~ Cereal – we’re just getting back from vacation and I know I’m going to need to make a “grocery run” but this is something I know we have “on hand)

Lunch ~ Macaroni and cheese

Dinner ~ Lemon chicken saute – This recipe has come to be known as “Grandma’s chicken” around our house because it was a recipe from my husband’s grandmother that his mom used to make for them

Ingredients:
4 boneless, skinless chicken breasts (this is what we need for our family, adjust accordingly for yours)
3 T all purpose flour
PAM no-stick cooking spray
1/3 cup butter or margarine (we use I Can’t Believe It’s Not Butter)
1/3 cup teriyaki sauce
3 T lemon juice
1 tsp minced garlic
1/2 tsp sugar

Roll chicken in flour to coat. Spray large skillet with Pam or other cooking spray. Add butter and melt over medium heat. Add chicken breast and saute till lightly browned on one side. Turn and brown on second side, 5-7 minutes, or until lightly browned. Remove chicken and set aside. Stir teriyaki sauce, lemon juice, garlic and sugar into skillet. Return chicken to pan and simmer 3 minutes. Turn chicken over, and continue cooking until fork tender (2-3 minutes)

Serve over cooked rice.

WW points – 5 points per serving with chicken; 2 points for 1/2 cup rice or 4 points for 1 cup with rice, 1 point for the asparagus recipe below

Sides:  Marci’s Roasted Parmesan Asparagus 

TUESDAY:

Breakfast ~ Waffles

Lunch ~ Bagel  bites for the kids

Dinner ~ Texas Kielbasa skillet – I originally got this recipe from a freezer swap and it has become a big hit with our family

1 can (10 3/4 oz.) CREAM OF CELERY SOUP (I use whatever cream soup I have on hand)
1 1/2 cups WATER
1 Tablespoon BUTTER
¾ cup uncooked LONG GRAIN RICE
1 pound SMOKED KIELBASA SAUSAGE, cut into 1/2 inch pieces
1 pkg. (10 oz.) FROZEN PEAS
½ cup SLICED MUSHROOMS
1 cup SHREDDED CHEDDAR CHEESE

Combine soup, water and butter substitute in a large skillet with a lid.  Bring to a boil. Add rice and sausage. Cover and simmer for 10 minutes.  Stir in peas and mushrooms. Cover and simmer for 15 minutes,
or until rice Is tender. Sprinkle with cheese and serve hot.

WW points = 10 per serving (makes 6 servings)

WEDNESDAY:

Breakfast ~ Scrambled eggs and cheese

Lunch ~ “Hairy” hot dogs (I know it sounds scary – this is from a recipe I found either through a Menu Planning Monday post or in Family Fun Magazine, I can’t remember which – I’ll try to post pictures when we make it)

Dinner ~ Black Bean & Chicken burritos (slow cooker)

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 = 5 points for the mixture (add 2-3 points for each tortilla and any other toppings you add)

THURSDAY:

Breakfast ~ Puffed Pancakes – I got this recipe from Marci’s blog awhile ago and tried it out. My whole family loves it and it’s super easy to make

Ingredients:
1/2 cube butter (not margarine – I have used “I Can’t Believe It’s Not Butter and it has turned out fine)
6 eggs
1 cup Milk (I use skim)
1 Cup Pancake Mix (or Bisquick)

Directions:
Preheat oven to 425 Degrees. Place butter in a 9 X 13 inch pan. Put in preheating oven until butter is melted. In a blender, combine eggs, milk and pancake mix. Pour batter into baking dish. Bake for a bout 15 – 18 Minutes until pancakes are puffy and lightly browned. Do not open oven while pancakes are cooking. Top with sifted powder sugar.

Serve with warm maple syrup or fruit toppings.

WW points = 4 points per serving (makes 8 servings), this does not include any toppings you may add

Lunch ~ Grilled cheese sandwiches with tomato soup

Dinner ~ 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 = 6 points per serving (this does not include the cheese or the buns)

FRIDAY:

Breakfast ~ Cold cereal


Lunch ~ Turkey and cheese sandwiches

Dinner ~ Parsley parmesan chicken (freezer meal) – I love the recipe!  It’s one of our favorites. 

Ingredients:
2 lb boneless skinless chicken breasts (or 6-8 chicken breasts)
1/3 bottle of Italian salad dressing
1/2 c shredded Parmesan cheese
1/3 c dry bread crumbs (used Seasoned Italian bread crumbs)
1 1/2 T parsley flakes
1/2 T paprika
Salt & Pepper

Assembly Directions:
Marinate chicken in dressing overnight.
Mix the remaining ingredients and bread each breast with coating.

To Freeze: Lay chicken breasts side by side on baking sheets and place in freezer for 1 to 2 hours to firm up. Place chicken in labeled gallon size Freezer Bag and freeze.

WW points = 6 points per serving

SATURDAY:

Breakfast ~ Strawberry and Cream Cheese French toast – This one comes from Favorite Family Recipes (this has to be made the night before)

1 loaf french bread, cut into 1 inch slices.
Whipped cream cheese

Spread cream cheese between two slices of bread, place sandwiched slices in a glass pan sprayed with cooking spray.

Mix together:
4 eggs
1 cup milk
1/4 cup sugar
1/4 tsp salt
1/4 tsp cinnamon

Pour over bread and let sit for five minutes, turn bread over and cover pan with saran wrap. Refrigerate overnight. Drizzle melted butter over the top and bake at 400 degrees for 25 to 30 minutes.

Whipped Topping:
1 pt whipping cream
1/4 cup sugar
2 tsp. almond or amaretto flavoring

Top with strawberries mixed with sugar and the whipped topping.

Lunch ~ Tuna sandwiches or leftovers

Dinner ~ Spaghetti

Yay for vacations!  This week, I’ll be off the hook for cooking three days (plus, I’m looking forward to a little getaway).  If you throw my anniversary into the mix, it means I get even more time off!

For those of you who may be doing Weight Watchers, I have included the points per serving calculations for most of my recipes this week. I used the “Recipe Builder” feature on the WeightWatchers.com e-Tools program to input all of the ingredients and calculate the points, so it should be pretty accurate.

You can read more about my $40 weekly budget in this post here.

If you’re new to menu planning, check out my post about how I do my menu planning.

Get more inspiration by checking out the hundreds of menu plans posted every week at orgjunkie.com!

SUNDAY:

Breakfast ~ Sausage breakfast casserole

Lunch ~ Bagel bites for the kids (salad for me)

Dinner ~ Perfect Enchiladas – I asked my husband what he wanted for dinner on Father’s Day and was surprised when this is what he chose.  Don’t get me wrong – these are yummy.  But, his “favorite” has always been my creamy chicken enchiladas.  The basis for this recipe comes from The Pioneer Woman, but she uses ground beef and I’m going to use chicken (I’ve used pork before and that was yummy, too!)  Marci posted the recipe on her blog awhile back and we have tried ti several times now and love it!

Our “filling” – I’m going to put 2 frozen chicken breasts in the crockpot on low with a can of enchilada sauce (red) and some taco seasoning.  I’ll shred the taco meat and that and some cheese will become our “filling”

The sauce (from Marci’s blog)
1 T. canola oil
1 T. flour/cornstarch
1 large (28 oz) can enchilada/red sauce
2 c. chicken broth
1/2 t. salt
1/2 t. ground black pepper
2 T. chopped cilantro

-In a large saucepan over med. heat, add oil and flour and whisk together to make a paste, cooking for 1 min.
-Pour in the red sauce, chicken broth, salt, pepper, and cilantro, and bring to boil.
-Reduce heat and simmer 30-45 min.

I’m going to use 1 dozen flour tortillas.  Whenever I make enchiladas, I always put a little bit of sauce along the bottom of the pan to keep the enchiladas from stocking to the pan.  I’ll fill each tortilla with the shredded chicken breast and cheese, roll it, and place it in a 9X13 Pyrex baking dish. Then, I’ll cover the rolled enchiladas with the sauce and some cheese and bake it in the oven for 20-30 minutes at 350 until the cheese is melted.

WW points = 9 per serving for 2 enchiladas

MONDAY:

Breakfast ~ Waffles

Lunch ~ Grilled cheese sandwiches with tomato soup

Dinner ~ Peppered steak (carryover from last week) – 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 2 points for 1/2 cup rice and 4 points for 1 cup rice), this makes 4 servings.

TUESDAY:

Breakfast ~ Cereal

Lunch ~ Shells & cheese

Dinner ~ I’m hoping for dinner out since it’s my 8th wedding anniversary! 🙂

WEDNESDAY:

Breakfast ~ Monkey bread

Lunch ~ Peanut butter & jelly sandwiches for the kids (salad for me)

Dinner ~ Balsamic Chicken (slow cooker) – This recipe was 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.

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!

Side:
Baked Asparagus with Balsamic Butter Sauce – I got this recipe from Marci’s On My Menu blog recently and we loved it!

Ingredients:
1 bunch fresh asparagus
cooking spray
salt and pepper to taste
2 T. butter
1 T. soy sauce
1 t. Balsamic vinegar

Directions:
Preheat oven to 400 degrees. Snap ends off of washed asparagus and place on baking sheet. Coat with cooking spray and season with salt and pepper. Bake for 12 minutes or until tender. Melt the butter in a sauce pan or in the microwave. Stir in soy sauce and Balsamic vinegar. Pour over baked asparagus and serve.

THURSDAY:

Breakfast ~ Waffles

The rest of the week we’ll be on the go – no more cooking for me!

HOORAY for summer!  This is my first official week of summer and I can’t wait to enjoy it with my kids!  Since I’m off for summer, I’ve included plans for breakfast and lunch as well.  During the school year, our breakfasts are usually quick and ‘on the go.’ 

For those of you who may be doing Weight Watchers, I have included the points per serving calculations for most of my recipes this week. I used the “Recipe Builder” feature on the WeightWatchers.com e-Tools program to input all of the ingredients and calculate the points, so it should be pretty accurate.

You can read more about my $40 weekly budget in this post here.

SUNDAY ~ Monterey Chicken – I was in a recipe rut and came across a thread on a cooking board on Babycenter.com called “Need good chicken recipe ideas” – someone posted this one and it sounded delicious, looked like it was easy to throw together, and I had all of the ingredients on hand!  (The “original poster” of the recipe there was Mommy2Beth&Sarah)  This came together just as smoothly as I had hoped, and even my normally picky kids gulped it down.  This one will definitely be a “keeper” in our house!

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.

Weight Watchers points = 6 (makes 4 servings)

MONDAY:

Breakfast ~  scrambled eggs and cheese

Lunch ~ Macaroni and cheese with grapes for the kids (I will probably have a Smart Ones frozen meal from the Target deal a few weeks ago)

Dinner ~ 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.

WW points = 8 (makes 6 servings)

Serve w/ fruit salad (mixture of cantaloupe, watermelon, strawberries, and grapes)

TUESDAY:

Breakfast ~ Cereal

Lunch ~ “Out” on the way back from doctor’s appointments

Dinner ~ 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.

WW points = 5 per serving, add 2 points for cheese and 3 points for the roll (check your packaging for specifics)

WEDNESDAY:

Breakfast ~ Eggs Florentine – I got this recipe from Marci’s blog and have made them with the kids a few times now – they are always a hit!

WW points will vary based on the ingredients you use

Lunch ~ Tuna sandwiches (I will probably have a green salad and throw some tuna on top)

Dinner ~ Teriyaki chicken (freezer meal) – if you are wanting to get started with freezer cooking, this is seriously the EASIEST freezer meal to put together and a great one to start with!

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!

WW points = 8 points/serving (make 4 servings)

THURSDAY:

Breakfast ~ Puffed Pancakes – I got this recipe from Marci’s blog awhile ago and tried it out. My whole family loves it and it’s super easy to make

Ingredients:
1/2 cube butter (not margarine – I have used “I Can’t Believe It’s Not Butter and it has turned out fine)
6 eggs
1 cup Milk (I use skim)
1 Cup Pancake Mix (or Bisquick)

Directions:
Preheat oven to 425 Degrees. Place butter in a 9 X 13 inch pan. Put in preheating oven until butter is melted. In a blender, combine eggs, milk and pancake mix. Pour batter into baking dish. Bake for a bout 15 – 18 Minutes until pancakes are puffy and lightly browned. Do not open oven while pancakes are cooking. Top with sifted powder sugar.

Serve with warm maple syrup or fruit toppings.

WW points = 4 points per serving (makes 8 servings), this does not include any toppings you may add

Lunch ~ Turkey cheese roll-ups with carrot and celery sticks and dip

Dinner ~ Chicken licking good pork chops (slow cooker)

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 (I use a family size can)

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.

WW points = 6 servings, 7 points per serving

FRIDAY:
 
Breakfast ~ Cereal

Lunch ~ Cheese quesadillas

Dinner ~  Crockpot chicken and rice

Ingredients:
2-3 frozen chicken breasts
1 pkg McCormick Zesty Herb chicken seasoning blend
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).

WW points = 5 per serving (makes 4 servings) for the chicken mixture; add 2 points for 1/2 cup rice and 4 points for 1 cup rice plus points for additional toppings

SATURDAY:

Breakfast ~ Waffles

Lunch ~ Crisp bean burritos (this recipe comes from favorite Family Recipes)

Ingredients:
1/2 c. oil
5 soft flour tortilla shells (you could also use fat free)
1 c. refried beans
1/4 c. cheese

Preheat oven to 400 degrees. Heat oil in a medium-sized skillet. Spread about 2-3 Tbsp. of refried beans on each tortilla, sprinkle with cheese, then roll up. Fry in oil for about 15 seconds on each side. Then place on baking sheet and put in the preheated oven for about 5-7 minutes. Remove from oven and serve. Dip in enchilada sauce, guacamole, sour cream, or salsa.

WW points = 8 points/serving (makes 5 servings)

Dinner ~ 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 2 points for 1/2 cup rice and 4 points for 1 cup rice), this makes 4 servings.

This is my last week of “work” before my summer break starts, which is cause for celebration in and of itself!  One of my best friends is also getting married this weekend and I get to be a part of her big day!  This means I get two days off from cooking this week, which is nice, but I’m also excited to be with her as she takes the next big step in her life!

For those of you who may be doing Weight Watchers, I have included the points per serving calculations for most of my recipes this week. I used the “Recipe Builder” feature on the WeightWatchers.com e-Tools program to input all of the ingredients and calculate the points, so it should be pretty accurate.

You can read more about my $40 weekly budget in this post here.

SUNDAY ~ Perfect Enchiladas – The basis for this recipe comes from The Pioneer Woman, but she uses ground beef and I’m going to use chicken (I’ve used pork before and that was yummy, too!)  Marci posted the recipe on her blog awhile back and we tried it and loved it!

Our “filling” – I’m going to put 2 frozen chicken breasts in the crockpot on low with a can of enchilada sauce (red) and some taco seasoning.  I’ll shred the taco meat and that and some cheese will become our “filling”

The sauce (from Marci’s blog)
1 T. canola oil
1 T. flour/cornstarch
1 large (28 oz) can enchilada/red sauce
2 c. chicken broth
1/2 t. salt
1/2 t. ground black pepper
2 T. chopped cilantro

-In a large saucepan over med. heat, add oil and flour and whisk together to make a paste, cooking for 1 min.
-Pour in the red sauce, chicken broth, salt, pepper, and cilantro, and bring to boil.
-Reduce heat and simmer 30-45 min.

I’m going to use 1 dozen flour tortillas.  Whenever I make enchiladas, I always put a little bit of sauce along the bottom of the pan to keep the enchiladas from stocking to the pan.  I’ll fill each tortilla with the shredded chicken breast and cheese, roll it, and place it in a 9X13 Pyrex baking dish. Then, I’ll cover the rolled enchiladas with the sauce and some cheese and bake it in the oven for 20-30 minutes at 350 until the cheese is melted.

WW points = 9 per serving for 2 enchiladas

MONDAY ~  Chicken licking good pork chops (slow cooker)

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 (I use a family size can)

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.

WW points = 6 servings, 7 points per serving

TUESDAY ~ Beef tips (slow cooker) – I found this recipe in Taste of Home Magazine. We have eaten it a few times now and my whole family (even my picky eater kids) loves it!

Ingredients:
1 beef top sirloin steak (1 pound), cut into 1-inch cubes (to save time, I buy the beef stew meat that is already pre-cut)
2 to 3 medium carrots, chopped
1 to 1-1/2 cups chopped celery
1 cup chopped onion
1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
1/2 to 1 cup white wine or beef broth
2 teaspoons cornstarch
1/4 cup cold water
Hot cooked egg noodles

Directions:
In a 3-qt. slow cooker, combine the beef, carrots, celery, onion, soup and wine or broth. Cover and cook on low for 6-7 hours or until meat is tender.

Combine cornstarch and water until smooth; gradually stir into cooking juices. Cover and cook on high for 15 minutes or until thickened. Serve with noodles. Yield: 4 servings.

WW points = 6 per serving (add 2 points for 1/2 cup pasta/rice or 4 points for 1 cup pasta/rice)

WEDNESDAY ~  Country ham & macaroni casserole – We’ve got ham left over and this is quick and easy to make (plus my kids love it), so I thought it would be perfect!
Thanks to Sandy~Bettyinthekitchen (BabyCenter.com Cooking for Your Family Board)

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
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 8 servings

THURSDAY ~ Broccoli chicken bake – I saw this recipe on my Babycenter message board – we tried it once before and it was yummy!

Ingredients:
1 bag (14 oz) frozen broccoli florets
1 can (10 3/4 oz) cream of mushroom soup – I’ll use 98% fat free
1 package stuffing mix (6 oz)
1 cup shredded cheddar cheese, divided
1/2 c. water
4 boneless, skinless chicken breasts
1/2 tsp seasoned salt
1/8 tsp pepper

Directions:
Preheat oven to 425 degrees. Line a 13x9x2-inch baking pan w/ foil. Mix broccoli, soup, stuffing mix, 1/2 cup cheese and water together in a large bowl until wet and blended. Spread evenly in foil-lined pan.
Top with chicken. Sprinkle with seasoned salt and pepper.

Bake 40-45 minutes or until chicken reaches 170 degrees F and juices run clear. Top with remaining 1/2 cup cheese. Cover with sheet of nonstick foil; let stand until cheese melts.

Number of Servings: 4

WW points = 9 per serving

FRIDAY ~ Kim’s rehearsal dinner

SATURDAY ~ Kim’s wedding!

For those of you who may be doing Weight Watchers, I have included the points per serving calculations for most of my recipes this week. I used the “Recipe Builder” feature on the WeightWatchers.com e-Tools program to input all of the ingredients and calculate the points, so it should be pretty accurate. It’s the end of the school year for me, so I can see the light at the end of the tunnel, but it also means things have been super hectic, which means we have some carryover recipes from last week.

You can read more about my $40 weekly budget in this post here.

SUNDAY ~ We’re having a family cook-out and get together for my brother’s birthday.  This is what I’m bringing (I didn’t even bother calculating WW points on all of this…I did try to make “low fat” adjustments, but let’s face it – none of this stuff is “WW” friendly!)

Pizza pasta salad – I found this recipe on Favorite Family Recipes and it sounded really good, so I decided to try it out.

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. 

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.

Layered bean dip ~

Ingredients:
Cream cheese (I use the 1/3 less fat type)
1 can refried beans, heated (I use the fat free)
Guacamole (see below for recipe)
8 oz sour cream (I use the light)
1/2 packet taco seasoning
Ground beef, browned (I use 1/2 pound, 93/7)
Grated cheddar cheese
Optional:  sliced olives or diced tomatoes

I layer as follows in an oval casserole dish:  cream cheese spread across the bottom, then refried beans, then ground beef, the guacamole, then sour cream mixed with taco seasoning, then cheese, olives, and tomatoes

Guacamole – mash 1 avocado in a mixing bowl.  Add 1 Tbs lemon juice, 1 Tbs lime juice, garlic powder, onion powder, and salt to taste.  Dice and mix in 1 small roma tomato.

MONDAY ~ BBQ chicken breasts (on the grill or baked in the oven) served with corn and fruit salad

TUESDAY ~ Melt in your mouth meatloaf (slow cooker) – I’ve made this several times now for our family.  It’s easy to make 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 (I’m going to try this with ground turkey instead)
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 according to the recipe, I haven’t tried this one yet)

WEDNESDAY ~ 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 = 6 points/serving (add 2 points for 1/2 c. rice or pasta or 4 points for 1 cup rice or pasta)

THURSDAY ~ Taco salad – This is a pretty basic recipe that my mom used to make all of the time when I was a kid – it sounds a little bit strange, but when you mix it all together, it’s yummy!

Ingredients:
Iceberg lettuce, shredded
Tomatoes
1 can light red kidney beans, drained
Ground beef, browned (I use 1/2 lb and mix mine with a little bit of taco seasoning as I cook it, I use 93/7)
Corn tortilla chips (crushed)
Shredded cheddar cheese (8 oz bag)
Thousand Island salad dressing (chilled, we use the “light” variety)

Mix all ingredients together and serve.

WW points = 7 points per serving (makes 6-8 servings)

FRIDAY ~ Honey glazed “dump” chicken – I saw this posted on the Orgjunkie.com Menu Planning Monday last week (unfortunately, I can’t remember which blog it was posted on)

WW points = 7 points per serving (makes 4 servings)

SATURDAY ~ Perfect enchiladas – Perfect Enchiladas – The basis for this recipe comes from The Pioneer Woman, but she uses ground beef and I’m going to use chicken (last time I used pork and that was yummy, too!)  Marci posted the recipe on her blog awhile back and I finally got around to trying it a few weeks ago and it was a hit, so we’re having it again.

Our “filling” – I’m going to put 2 frozen chicken breasts in the crockpot on low with a can of enchilada sauce (red) and some taco seasoning.  I’ll shred the taco meat and that and some cheese will become our “filling”

The sauce (from Marci’s blog)
1 T. canola oil
1 T. flour/cornstarch
1 large (28 oz) can enchilada/red sauce
2 c. chicken broth
1/2 t. salt
1/2 t. ground black pepper
2 T. chopped cilantro

-In a large saucepan over med. heat, add oil and flour and whisk together to make a paste, cooking for 1 min.
-Pour in the red sauce, chicken broth, salt, pepper, and cilantro, and bring to boil.
-Reduce heat and simmer 30-45 min.

I’m going to use 1 dozen flour tortillas.  Whenever I make enchiladas, I always put a little bit of sauce along the bottom of the pan to keep the enchiladas from stocking to the pan.  I’ll fill each tortilla with the shredded chicken breast and cheese, roll it, and place it in a 9X13 Pyrex baking dish. Then, I’ll cover the rolled enchiladas with the sauce and some cheese and bake it in the oven for 20-30 minutes at 350 until the cheese is melted.

WW points = 9 per serving for 2 enchiladas