For those of you who may be doing Weight Watchers, I have included the points per serving calculations for each 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 (now $35) weekly budget in this post here.

If you have blogged a menu plan for the week (or even just a favorite recipe), please feel free to comment and share your link. I’m always looking for new ideas and inspiration and will be happy to share a link to your blog if we try your recipe!

SUNDAY ~ Buttermilk “Fried” Chicken with Sour Cream Mashed Potatoes – I got this recipe from the latest Family Circle Magazine and it sounded yummy. It is more points than I like to use on a meal right now, so I’ll have to plan the rest of my meals on this day accordingly.

CHICKEN INGREDIENTS:
1 1/2 c. buttermilk
2 T dijon mustard
1 1/2 tsp salt
1 tsp garlic powder
3/4 tsp Tabasco sauce
4 lbs chicken breasts (I will probably only use 2 given the size of my family)
5 c. cornflakes (I will probably half this also)
1/2 c. bread crumbs
1/2 tsp poultry seasoning
1/2 tsp paprika
Pinch Cayenne pepper
2 tsp vegetable oil

POTATO INGREDIENTS:
2 lbs russet potatoes, peeled and cut into 1 inch cubes (I will probably only use 1 lb)
1/2 c. skim milk
6 T reduced fat sour cream

In a large bowl, whisk together buttermilk, mustard, 3/4 tsp of the salt, 1/2 tsp of the garlic powder, 1/2 tsp of the pepper and the hot sauce. Add the chicken and turn to coat. Refrigerate for 1 hour.

Heat oven to 400. Coat a baking rack with nonstick cooking spray and place inside rimmed baking sheet.

Stir together crushed cornflakes, bread crumbs, remaining 3/4 tsp salt, 1/2 tsp garlic powder, 1/2 tsp black pepper, the poultry seasoning, paprika and cayenne. Stir in oil until blended. Remove chicken from marinade and dip in crumb mixture, pressing to adhere.

Place chicken on rack and bake at 400 for 55 minutes or until instant read thermometer registers 160 when inserted in the thickest part of the breast.

Place potatoes in a large pot and cover with cold water. Bring to a boil. Reduce heat to medium and simmer 15 minutes or until tender. Drain and return to pan. Add milk and sour cream. Mash to desired consistency.

WW points per serving = 11 points (makes 4 servings)

MONDAY ~ Family function at church – we’re eating there

TUESDAY ~ Creamy Potatoes ‘n Kielbasa (slow cooker) – This is a new recipe for us from Taste of Home, and I was happy to find it because I have all of these ingredients on hand and I have some kielbasa that I neded to use up – I have yet to have a bad experience with a Taste of Home recipe, so I’m sure it will be great!

Ingredients:

• 1 package (28 ounces) frozen O’Brien potatoes
• 1 pound fully cooked kielbasa or Polish sausage, cut into 1/4-inch slices
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 cup (4 ounces) shredded cheddar cheese
• 1/2 cup water

Directions:

In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 6-8 hours or until the potatoes are tender. Yield: 4-6 servings.

WW points = 11 points/serving

WEDNESDAY ~ Beef Stew (slow cooker) – I got this recipe on orgjunkie.com last week and it sounded yummy!

Ingredients:
*2 pounds beef chuck or stew meat, cut in 1? cubes (or you can even buy stew meat already cut up)
*1/4 cup flour
*1 1/2 tsp salt
*1/2 tsp pepper
*1 1/2 cups beef broth
*1 tsp Worcestershire sauce
*1 clove garlic
*1 bay leaf
*1 tsp paprika
*4 carrots sliced
*2 cans of potatoes (I have a few potatoes that need to be used up, so I’m going to just cut them up and throw them in)
*2 onions, chopped
*1 stalk celery, sliced

Directions: Place meat in cooker (no need to brown first). Mix flour, salt and pepper and pour over meat; stir to coat meat with flour. Add remaining ingredients and stir to mix well. Cover and cook on low for 10-12 hours or high 4-6 hours. Stir stew thoroughly before serving.

WW points = 8 (I’m guessing 8 servings on this but I’ve never made it before, so I really don’t know)

THURSDAY ~ Ritzy chicken – Misty posted this recipe on a message board I belong to and several of the ladies that tried it have RAVED about it, so I can’t wait to check it out this week!

Ingredients:
1 cup sour cream (I use reduced fat)
2 tablespoons lemon juice
2 teaspoons Worcestershire sauce
2 teaspoons celery salt
1 teaspoons paprika
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon pepper
4 whole chicken breasts, skinned, boned and halved (I’m going to use boneless, skinless)
1½ cups crushed Ritz crackers
½ cup butter
top with poppy seeds (optional)

Combine sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, garlic, salt, and pepper, with chicken breasts. Marinate at least 15 minutes but up to 24 hours refrigerated. Remove the coated chicken from the mixture and roll in cracker crumbs. Arrange in a single layer baking pan. Melt butter and pour half over chicken. Bake uncovered 45 minutes at 350 degrees. Spoon remaining butter over the chicken, sprinkle with poppy seeds and cook 15 minutes.

WW points per serving = 8 (makes 4 servings)

FRIDAY ~ 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).

WW points = 8 per serving (makes 4 servings)

SATURDAY ~ Melt in your mouth meatloaf (slow cooker) – I saw this posted last week on someone’s meal plan (sorry I can’t remember who or where) and it sounded yummy, so we decided to try it out!!

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 (makes 6 servings according to the recipe, I haven’t tried this one yet)

Picking up a stomach bug yesterday has made menu planning a bit of a challenge for me – the last thing I want to do is think about eating!

For those of you who may be doing Weight Watchers, I have included the points per serving calculations for each 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 (now $35) weekly budget in this post here. You can see pictures (and the breakdown) from my latest weekly shopping trip here.

If you have blogged a menu plan for the week (or even just a favorite recipe), please feel free to comment and share your link. I’m always looking for new ideas and inspiration and will be happy to share a link to your blog if we try your recipe!

If you need inspiration, check out the weekly meal plans here at Organized Junkie.

SUNDAY ~ Parsley Parmesan chicken (freezer meal) – I was taking dinner to a family from church last night and I wanted something that was relatively easy (but yummy) to make. I had already been marinating the chicken breasts the night before to make this as a freezer meal, so instead of putting it in the freezer, I decided it would be dinner!

Ingredients:
2 lb boneless skinless chicken breasts (or 6-8 chicken breasts)
1/3 bottle of Italian salad dressing (I use fat free)
1/2 c shredded Parmesan cheese (I used reduced fat)
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.

Cooking Directions:
Thaw & bake at 350 uncovered for 30 minutes or until done.

WW points per serving = 6 points/serving
(Serve with steamed broccoli or asparagus and 1/2 cup rice)

MONDAY ~ Cream cheese chicken (slow cooker) – This was actually on our menu last week, but our coupon group met at my house that night and I didn’t want to have to rush to clean up a meal in the kitchen, so we ate something else instead.

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)
(Serve with sliced cantaloupe and green beans)

TUESDAY ~ Cowboy casserole – Keli shared a link to her Bourbon Chicken recipe a few weeks ago and in that same Menu Planning Monday link on her blog, there was also a post for Cowboy casserole which looked yummy and kid friendly, so we’re trying it this week!

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
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 ~ Mexican Pulled Pork – I got this recipe from Marci’s blog and have been wanting to try it for awhile.

Ingredients:
1 pork loin
Tomato sauce, onions, garlic, adobo seasoning, chili powder, salsa, cumin (I’m just adding a packet of red enchilada sauce and taco seasoning to make it easy!)

Put the pork loin in the oven broiler tray and broil for 20-40 minutes at 400 until brown. Slice the meat in several places. Put browned meat into the crock pot and add tomato sauce and seasonings (or in my case enchilada sauce and taco seasoning). Let the meat cook on low for several hours. Slice and tear with fork when tender. Meat should shred easily with a fork.

Meat can be used for tacos (that’s what we’ll do with it), enchiladas, nachos, or anything else Mexican.

WW points = 6/serving (we will use corn tortillas and top with lettuce, tomatoes, and cheese)

THURSDAY ~ Chicken and stuffing (slow cooker)

Ingredients:
4 to 6 boneless, skinless chicken breasts
1 can 98% fat free cream of chicken soup
1/3 cup milk
1 pkg (6 oz.) chicken-flavored stuffing mix
1 2/3 cups water

Directions: Place chicken in greased slow cooker. In a separate bowl, combine soup and milk, then pour over chicken. Combine stuffing mix and water. Spoon over chicken and soup mixture. Cover and cook on low heat 6-8 hours. Makes 4-6 servings.

WW points = 6 points/serving

(serve with a side of mashed potatoes – 2 points per 1/2 cup and steamed broccoli)

FRIDAY ~ Rice meatballs – These were on my menu last week, but by the time Friday hit, I was worn out and we ended up clearing the refrigerator of leftovers instead.

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/serving

SATURDAY ~ Buttermilk “Fried” Chicken with Sour Cream Mashed Potatoes – I got this recipe from the latest Family Circle Magazine and it sounded yummy. It is more points than I like to use on a meal right now, so I’ll have to plan the rest of my meals on this day accordingly.

CHICKEN INGREDIENTS:
1 1/2 c. buttermilk
2 T dijon mustard
1 1/2 tsp salt
1 tsp garlic powder
3/4 tsp Tabasco sauce
4 lbs chicken breasts (I will probably only use 2 given the size of my family)
5 c. cornflakes (I will probably half this also)
1/2 c. bread crumbs
1/2 tsp poultry seasoning
1/2 tsp paprika
Pinch Cayenne pepper
2 tsp vegetable oil

POTATO INGREDIENTS:
2 lbs russet potatoes, peeled and cut into 1 inch cubes (I will probably only use 1 lb)
1/2 c. skim milk
6 T reduced fat sour cream

In a large bowl, whisk together buttermilk, mustard, 3/4 tsp of the salt, 1/2 tsp of the garlic powder, 1/2 tsp of the pepper and the hot sauce. Add the chicken and turn to coat. Refrigerate for 1 hour.

Heat oven to 400. Coat a baking rack with nonstick cooking spray and place inside rimmed baking sheet.

Stir together crushed cornflakes, bread crumbs, remaining 3/4 tsp salt, 1/2 tsp garlic powder, 1/2 tsp black pepper, the poultry seasoning, paprika and cayenne. Stir in oil until blended. Remove chicken from marinade and dip in crumb mixture, pressing to adhere.

Place chicken on rack and bake at 400 for 55 minutes or until instant read thermometer registers 160 when inserted in the thickest part of the breast.

Place potatoes in a large pot and cover with cold water. Bring to a boil. Reduce heat to medium and simmer 15 minutes or until tender. Drain and return to pan. Add milk and sour cream. Mash to desired consistency.

WW points per serving = 11 points

For those of you who may be doing Weight Watchers, I have included the points per serving calculations for each 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 (now $35) weekly budget in this post here. You can see pictures (and the breakdown) from my latest weekly shopping trip here.

If you have blogged a menu plan for the week (or even just a favorite recipe), please feel free to comment and share your link. I’m always looking for new ideas and inspiration and will be happy to share a link to your blog if we try your recipe!

If you need inspiration, check out the weekly meal plans here at Organized Junkie.

SUNDAY ~ Bourbon chicken – Keli shared this recipe in a comment on my Menu Planning Monday post last week and when I checked it out, it looked yummy! I can’t wait to try it! Thanks Keli!

Ingredients:
1 1/2-2 lbs boneless, skinless chicken breasts (cut into bite size pieces)
1-2 T olive oil
1 garlic clove, crushed
1/4 tsp ginger
3/4 tsp crushed red pepper flakes
1/4 c. apple juice (in the comments section on Recipezaar, some people substituted pineapple juice or orange juice)
1/3 c. light brown sugar
2 T ketchup
1 T cider vinegar (in the comments section on Recipezaar, some people substituted balsamic vinger or did half and half)
1/2 c. water
1/3 c. soy sauce

Directions:
Heat oil in a large skillet. Add chicken pieces and cook until lightly browned. Remove chicken. Add remaining ingredients, heating over medium heat until well dissolved. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes. Serve over hot rice.

NOTES: On Recipezaar, some people mixed cornstarch and water and added it at the end to thicken the sauce.

We made this tonight and it was AWESOME! Definitely a “keeper” for us! We did thicken the sauce at the end.

WW points = 7 points per serving (add 2 points for 1/2 c. rice or 4 points for 1 cup)

Side = broccoli or asparagus and sliced cantaloupe

MONDAY ~ Steak stroganoff (slow cooker) – This is a 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 (add 2 points for 1/2 c. cooked pasta or 4 points for 1 cup)

Sides = “green” veggies (green beans or broccoli) and a green salad

TUESDAY ~ Ravioli lasagne (freezer meal)

Ingredients:
1 jar spaghetti sauce
1 pkg (25 oz) frozen cheese ravioli
2 cups small curd cottage cheese (I use low fat)
2 cups shredded mozzarella cheese
¼ cup shredded parmesan cheese (I omit this)

Directions: Spread ¼ cup of spaghetti sauce in 9X13 pan. Layer with half of the ravioli, 1 ¼ cups of sauce, and 1 cup of cottage cheese. Repeat layer. Sprinkle top with mozzarella and with parmesan cheese.

If freezing, place in a disposable aluminum pan. Cover with foil and freeze.

To bake: Thaw in refrigerator. Bake uncovered at 350 degrees for 30 to 40 minutes until bubbly. Let stand 5 minutes before serving.

WW points = 10 per serving

WEDNESDAY ~ Today is my husband’s birthday, so he got to pick his “favorites” for dinner. He picked chicken enchiladas and lemon cherry cheesecake.

Chicken enchiladas

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)

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

Served w/ green salad and beans

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.

(I didn’t even bother with the points on this, I’ll be skipping it)

THURSDAY: Cream cheese chicken (slow cooker)

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)

FRIDAY: Rice meatballs

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/serving

SATURDAY: Teriyaki chicken: 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 per serving (add 2 points for 1/2 cup rice or 4 points for 1 cup rice)
(We will serve this with rice and steamed broccoli)

Money Saving Mom is doing an “Eat from the Pantry” challenge this month. I didn’t start the challenge at the beginning of the month because we were in the middle of our budget and because most of my meals consist of items that are “from the pantry” already, so I wasn’t sure that I could cut my budget any more than I already have. Plus, to be honest, I was a little bit worried about being able to replenish my stockpile on my limited budget if we were strictly eating from the pantry. We just did our new budget (I budget from the 15th to the 14th) and I am cutting our monthly grocery budget from $160/month to $140/month. This basically means I’ll be buying groceries on $35 per week rather than $40 per week which I know isn’t a huge change, but the big change is that I also cut our “eating out” budget to $50 a month. I have made meals at home for three weeks straight now (no eating out) and to be honest, I haven’t missed it all that much. Plus, it has helped me to stay on track with my weight loss goals for the year.

Speaking of weight loss goals, for those of you who may be doing Weight Watchers, I have included the points per serving calculations for each 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 (now $35) weekly budget in this post here. You can see pictures (and the breakdown) from my latest weekly shopping trip here.

If you have blogged a menu plan for the week (or even just a favorite recipe), please feel free to comment and share your link. I’m always looking for new ideas and inspiration and will be happy to share a link to your blog if we try your recipe!

If you need inspiration, check out the weekly meal plans here at Organized Junkie.

SUNDAY ~ Sweet and sour pork (I got this recipe from my mother in law)

Ingredients:
1 t. soy sauce
1/4 cup sugar
1 1/2 T cornstarch
dash of salt
1/2 c. pineapple juice or water
3 T cider vinegar
2 T ketchup
Pineapple, onions, green peppers
Chopped ham

Mix ingredients in a pan. Stir constantly over low heat until thickened and translucent. Add pineapple, onion, green peppers, and ham. Serve over rice.

WW points per serving = 6 points per serving (including 1/2 c. of white rice per serving)

MONDAY ~ Foil baked Asian chicken – This comes from the April 2009 issue of All You Magazine. It’s super easy to make and family friendly! (this is a carry over from last week because we ended up having frozen pizzas Friday night instead)

Ingredients:
8 tsp olive oil
4 cups baby spinach
4 4 oz boneless, skinless chicken breast halves
8 oz white mushrooms, sliced
4 tsp teriyaki sauce
salt

Preheat over to 450 degrees. Tear off four 10-inch square sof aluminum foil (great sure for all that foil I stocked up on at Walgreens last week!). Brush each square with 2 tsp olive oil. Place 1 cup spinach on each square, slightly off center. Top with a chicken breast half and some mushrooms. Drizzle 1 tsp teriyaki sauce over each portion. Sprinkle with salt.

Fold each piece of foil over to cover chicken and vegetables. Crimp edges together tightly to seal. Place packets on a rimmed baking sheet and bake until chicken is cooked through, 15 to 20 minutes. Serve hot.

WW points per serving = 9 points/serving (includes 1/2 cup of rice)

TUESDAY ~ Taco soup (slow cooker) – this is a carry over from last week because I decided to make chicken noodle soup on Saturday instead

Ingredients:
1 1/2-2 lb. ground meat (I use 1 lb and 93/7)
1 packet Ranch dressing seasoning mix
1 packet taco seasoning
1 can corn
1 can pinto beans
1 can Ranch style beans
1 can diced tomatoes
1 can tomato sauce (8 oz)
1 can Rotel
1 can water

Brown the meat and then add combine the meat and other ingredients in a crock pot and to cook it on low all day. When we’re ready to eat, I will serve it with tortilla chips, sour cream, and cheese.

NOTES: With just one can of water, it will be very thick. Add more if you want it thinner. I drain the corn and pinto beans before adding them. I don’t drain the Ranch style beans because they are seasoned!

WW points per serving = 8 points per serving (this does not include any toppings you add)

WEDNESDAY ~ Parsley Parmesan chicken (freezer meal) – This has become a “hit” in our house. I actually don’t have any in the freezer right now, so I’m making this one “fresh.”

Ingredients:
2 lb boneless skinless chicken breasts (or 6-8 chicken breasts)
1/3 bottle of Italian salad dressing (I use fat free)
1/2 c shredded Parmesan cheese (I used reduced fat)
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.

Cooking Directions:
Thaw & bake at 350 uncovered for 30 minutes or until done.

WW points per serving = 6 points/serving

THURSDAY ~ Potato pizza – I got this recipe from my friend DeAna (check out her blog Balancing Act Basics here) several years ago, but after my computer crashed, I hadn’t been able to locate it. I e-mailed her and she sent it to me again right away (thanks DeAna!)

Ingredients:
1lb ground beef (I use 93/7)
1/2 tsp salt
1/2 cup chopped onion
1/2 tsp oregano
1/4 tsp pepper
1/2 tsp sugar
1 can (15oz) tomato sauce
4 cups thinly sliced potatoes
1 can (10.75oz) cheddar cheese soup
1/2 cup milk (I use skim)
1 Tbsp butter
mozzarella cheese, shredded (I used reduced fat)
1/2 cup Parmesan (I omit this)

Brown ground beef with onions, salt & pepper. Render fat from ground beef. Add oregano, sugar and tomato sauce. Stir together cheddar cheese soup and milk until smooth. Combine potatoes and beef mixture in a 13x9x2-inch pan. Dot with butter. Pour cheese sauce over top, but don’t stir. Cover pan tightly with foil. Bake at 375 degrees for 1 hour. Remove pan from oven and arrange mozzarella cheese on top. Return pan uncovered to oven and bake until cheese is bubbly, about 10 minutes. Sprinkle with Parmesan and serve.
WW points per serving = 6

FRIDAY ~ Taco rice (freezer meal)

Ingredients:
2 cups cooked, shredded chicken
3 cups Chicken broth (I use 100% fat free)
8 oz. Tomato sauce
1 pkg. Taco seasoning mix
1-1/2 cups Brown rice, uncooked
1/2 cup Red or Green Pepper
1 can of corn
(1 can red enchilada sauce ~ this is my personal addition)

On Hand:
Shredded cheddar cheese

Optional Ingredients:
Tortilla chips, flour tortillas, tomatoes, lettuce, salsa, etc.

Assembly Directions:
Mix everything in a large saucepan. Bring to a boil. Cover, reduce heat and simmer until rice is done (about 40-50 minutes). Remove from heat and let stand 5 minutes. Fluff with a fork.

Freezing Directions:
Allow rice mixture to cool. Place in appropriate sized containers. Seal, label and freeze.

Serving Directions:
Thaw in the refrigerator. Reheat in microwave until warm. You can also reheat it in a saucepan if you add a little bit of water before heating. Sprinkle cheese on top and serve with tortilla chips.

Comments:
This is a big favorite around our house. This time around, I substituted red enchilada sauce for the tomato sauce. I thought it would give it more zip, but I didn’t really notice a huge difference. My entire family loves this and it makes a LOT. We use it with nachos or as filling for tacos/burritos.

WW points per serving = 5 points/serving (this does not include toppings or “extras”)

SATURDAY ~ Buttermilk “Fried” Chicken with Sour Cream Mashed Potatoes – I got this recipe from the latest Family Circle Magazine and it sounded yummy. It is more points than I like to use on a meal right now, so I’ll have to plan the rest of my meals on this day accordingly.

CHICKEN INGREDIENTS:
1 1/2 c. buttermilk
2 T dijon mustard
1 1/2 tsp salt
1 tsp garlic powder
3/4 tsp Tabasco sauce
4 lbs chicken breasts (I will probably only use 2 given the size of my family)
5 c. cornflakes (I will probably half this also)
1/2 c. bread crumbs
1/2 tsp poultry seasoning
1/2 tsp paprika
Pinch Cayenne pepper
2 tsp vegetable oil

POTATO INGREDIENTS:
2 lbs russet potatoes, peeled and cut into 1 inch cubes (I will probably only use 1 lb)
1/2 c. skim milk
6 T reduced fat sour cream

In a large bowl, whisk together buttermilk, mustard, 3/4 tsp of the salt, 1/2 tsp of the garlic powder, 1/2 tsp of the pepper and the hot sauce. Add the chicken and turn to coat. Refrigerate for 1 hour.

Heat oven to 400. Coat a baking rack with nonstick cooking spray and place inside rimmed baking sheet.

Stir together crushed cornflakes, bread crumbs, remaining 3/4 tsp salt, 1/2 tsp garlic powder, 1/2 tsp black pepper, the poultry seasoning, paprika and cayenne. Stir in oil until blended. Remove chicken from marinade and dip in crumb mixture, pressing to adhere.

Place chicken on rack and bake at 400 for 55 minutes or until instant read thermometer registers 160 when inserted in the thickest part of the breast.

Place potatoes in a large pot and cover with cold water. Bring to a boil. Reduce heat to medium and simmer 15 minutes or until tender. Drain and return to pan. Add milk and sour cream. Mash to desired consistency.

WW points per serving = 11 points