You can read more about my $40 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 ~ Cheesy rigatoni bake – this recipe came from this cookbook: Girlfriends on the Go: A Busy Mom’s Guide to Make-Ahead Meals (it can be frozen although I have never tried it that way)

Ingredients:
1 16 oz pkg rigatoni noodles
2 Tbsp butter or margarine (I use light margarine)
1/4 cup flour
1/2 tsp salt
2 c. milk
1/4 c. water
4 eggs, beaten
2 (8 oz) cans tomato sauce
2 cups shredded mozzarella cheese
1/4 cup shredded parmesan cheese

Cook pasta according to package directions. In a saucepan, melt butter. Stir in flour and salt until smooth. Gradually add milk and water. Bring to a boil, cook and stir for 2 minutes or until thickened.

Drain pasta and place in a large bowl. Add beaten eggs. Spoon into a greased 9X13 pan. Top with tomato sauce and mozzarella cheese. Spoon white sauce over top and sprinkle with parmesan cheese. Bake at 375 degrees for 30-35 minutes.
(I prepare this in the morning and refrigerate. I just pop it in the oven when I get home).

MONDAY ~ Cashew Sweet and Sour Pork – I found this recipe on Our Best Bites. We haven’t tried it before, but I’ve heard from others that it’s good and I’m looking forward to trying it out!

Ingredients:
2 Tbsp. cornstarch, divided
1 Tbsp. cooking sherry or apple juice
1 lb. pork tenderloin or boneless pork chops, thinly sliced
1/3 c. water
¼ c. sugar
¼ c. cider vinegar
3 Tbsp. soy sauce
3 Tbsp. ketchup
1 Tbsp. oil
1/3 c. chopped cashews (or exactly one of those little .99 bags of Fritos cashews at the front of the grocery store)
¼ c. green onions
2 tsp. minced or grated fresh ginger
2 tsp. fresh garlic, minced or pressed
6-8 oz. snow peas, trimmed
1 8-oz. can pineapple chunks, drained

I’m cutting and pasting the directions directly from the blog post here.

Now…to get your pork super thin, you’ll need to partially freeze it. When it’s semi-frozen (or mostly-frozen), you can either cut it very thinly with a sharp knife or pop it into your food processor fitted with the slicing blade. It’s like magic.

When I say trim your snow peas, I mean get the icky hard parts off. Little baby snow peas are very tender and don’t need to be trimmed, but you’ll probably have some bigger ones in there. Just snap the corners off and then tug a little to get the tough string that goes along the side of the snow pea. It’s like a vegetarian version of a fish-gutting. Without the guts. Okay, it’s not really like that at all.

Begin cooking your rice.

Combine 1 tablespoon cornstarch, sherry, and pork. Toss well.

Combine 1 tablespoon cornstarch, water, sugar, vinegar, soy sauce, and ketchup. Stir with a whisk; make sure there are no clumps with the cornstarch.

Now collect everything that’s going into the stir fry next to the stove so you can access it easily.

Heat 1-2 Tbsp. canola oil in a large frying pan or wok over medium-high heat. Add pork and stir-fry 3 minutes. Add onions, ginger, and garlic.

Stir-fry 1 minute. Add snow peas and pineapple. Stir-fry 3 minutes more. Whisk sauce ingredients again and add to pan

Bring to a boil. Cook 1 minute, stirring frequently. Stir in cashews and serve over hot rice. Garnish with more cashews and green onions if you want.

TUESDAY ~ London Broil (Pot roast style) – slow cooker – I got this recipe from the Babycenter Crock Pot Cooking board. I haven’t tried it before.

Ingredients:
London broil
1 can cream of mushroom soup
Baby carrots
2 potatoes, cubed
Garlic powder, salt, pepper (to taste)
1 cup water

Directions: Place the potatoes and carrots at the bottom of the slow cooker. Season the meat with garlic powder, salt, and pepper and place on top of the potatoes and carrots. Pour the cream of mushroom soup and water on top. Cover and cook on low for 8-10 hours.

WEDNESDAY ~ Tator tot casserole

Ingredients:
1/2 pound ground beef
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup water
1 teaspoon garlic salt
1 (14.5 ounce) can French style green beans
1/2 (32 ounce) package tater tots
shredded cheddar cheese

Preheat oven to 375 degrees F. In a large skillet over high heat, brown the ground beef and drain fat. Stir in condensed cream of mushroom soup, water, garlic salt, cheese, and green beans. Pour the mixture into a medium-sized casserole dish and layer with the tater tots. Bake in preheated oven for about 30 minutes, or until tater tots are browned and crispy.

THURSDAY ~ Crockpot chicken and rice

Ingredients:
2-3 frozen chicken breasts
1 pkg McCormick Zesty Herb chicken seasoning blend (sometimes I substitute the Good Seasonings Italian dressing blend if I have it on hand)
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).

FRIDAY ~ Country style pork loin – this recipe comes from Taste of Home Magazine, is super easy to make, and has become a family favorite!

Ingredients:
1 boneless whole pork loin roast (3 pounds)
1/2 cup all-purpose flour
1 teaspoon onion powder
1 teaspoon ground mustard
2 tablespoons canola oil (I omit this)
2 cups chicken broth (I use 100% fat free)
1/4 cup cornstarch
1/4 cup cold water
Hot mashed potatoes, optional

Cut pork roast in half. In a large resealable plastic bag, combine the flour, onion powder and mustard. Add pork, one portion at a time, and shake to coat. In a large skillet, brown pork in oil over medium-high heat on all sides. Transfer to a 5-qt. slow cooker. Pour broth over pork. Cover and cook on low for 5-6 hours or until tender. Remove pork and keep warm. For gravy, strain cooking juices and skim fat; pour 2-1/2 cups cooking juices into a large saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice pork; serve with gravy and mashed potatoes if desired. Yield: 8 servings.

SATURDAY ~ Peppered steak – This is a family recipe that came from my mother in law – we love it!

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. Serves 6.

You can read more about my $40 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!

I got a few new cookbooks for Christmas (yes, that’s what I wanted – I LOVE cookbooks). So far, my favorite one is Erin Chase’s “The $5 Dinner Mom Cookbook.” If you’re new to menu planning, she has lots of great tips, and she gives great ideas for using leftovers, too (which is one of my goals for the new year!). You can check out her blog here (she’s giving away a copy each day right now) or buy your own copy here.

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

SUNDAY ~ Appetizers galore! We’re having a family get together at my parent’s house. Here’s what I’m bringing:

*Bean dip
Ingredients:
1 package cream cheese (I use the 1/3 less fat version)
1 can refried beans (I use fat free)
I lb browned ground beef
1 taco seasoning packet
1 16 oz tub of sour cream
Avocado salsa (see recipe below)
2 cups shredded cheese
Sliced olives
Diced tomatoes

Directions: Spread cream cheese along the bottom of serving dish. Heat refried beans and spread them on top of the cream cheese. Brown ground beef and add 1/2 of the taco seasoning packet. Layer the browned ground beef on top of the refried beans. Spread the avocado salsa over the ground beef. Mix the remaining taco seasoning with the sour cream and layer on top of the avocado salsa. Add tomatoes and/or sliced olives. Top with shredded cheese.

Avocado salsa
Ingredients:
2 T vegetable oil
1 T lime juice
1 T lemon juice
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp onion powder
1 large avocado, pitted and chopped
1 tomato, chopped

In a small bowl, combine all salsa ingredients and stir together. Cover and refrigerate for at least one hour.

*Sausage Balls
Ingredients:
1 lb hot pork sausage (I’m using Jimmy Dean)
3 cups Bisquick
4 cups grated sharp cheese

Combine ingredients and shape into walnut sized balls. Bake on cookie sheet at 400 degrees for 10-15 minutes.

*Little Smokies with BBQ sauce (in the slow cooker)

*Tomatillo salsa
Ingredients:
*Herdez Green Sauce (They sell this at Walmart here. If they don’t have this brand in your area, you can probably substitute another green sauce….look for something with tomatillos and serrano peppers)
*1 or 2 avocadoes (peeled and pitted)
*1 bunch cilantro, washed very well
*8 oz sour cream
*1/3 white onion
*garlic powder and salt to taste

For spicier version: add one serrano pepper

For a more liquidy version: add another jar Herdez Green Sauce

For a creamier sauce: 16 oz sour cream

I dump everything in the blender and mix well. I also add a dash of lime. It is SO good!

*Veggie tray w/ ranch dip

MONDAY ~ 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
1 large onion, diced
1 lb elbow macaroni
2 cups shredded extra sharp cheddar cheese (8 oz)
1 cup sour cream
1 can cream of chicken soup
1/4 cup (1/2 stick) margarine, melted
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.

TUESDAY ~ 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.

WEDNESDAY ~ Provolone wrapped chicken – This is a recipe from my new “$5 Dinners” cookbook that I got for Christmas, so we haven’t tried it before.

Ingredients:
8-10 chicken tenderloins
2 T extra virgin olive oil
salt and pepper
4-5 slices provolone cheese (cut in half)

Preheat the oven to 350 degrees. Place the chicken tenderloins in an 8X8 inch glass baking dish and drizzle the olive oil over the top. Sprinkle with salt and pepper (I will probably add garlic powder and onion powder, as well). Bake in the preheated oven for 25-35 minutes or until the chicken is cooked through. Remove the chicken from the oven. Carefully wrap half a piece of provolone cheese around each chicken tenderloin. The cheese will melt over the warm chicken strips.

*She suggests serving it with peas and dinner rolls as sides.

THURSDAY ~ FONDUE! Our New Year’s Eve tradition since we got married has been to have fondue. We use “kid friendly” fondue recipes. In addition to our fondue, we’re going to have “family game night” taking advantage of all of the great new games we got from the Amazon deals and we’re going to let the kids stay up a little bit later than usual!

Swiss Cheese fondue – I found this recipe in Family Fun magazine a couple of years ago – It is “kid friendly” in that it is milder than regular cheese fondue and uses milk as a base instead of wine.

Ingredients:
* 12 oz. Swiss cheese (or Cheddar, Gruyere, or a combination)
* 4 tbsp. all-purpose flour
* 1/4 tsp. paprika
* 1/4 tsp. ground nutmeg
* 1 garlic clove
* 3 tbsp. butter
* 2 1/4 to 2 1/2 cups milk
* Juice from a lemon
* Salt and pepper to taste
* Dippers, such as French bread, carrots, peppers, broccoli or cherry
* tomatoes

Instructions
First, grate the cheese into a bowl. Toss with 1 tablespoon of the flour. Set aside. Ask kids 10 and up to grate the cheese. Hold the handle firmly, grip the cheese, tuck fingers back and rub against the holes

In a separate small bowl, stir together the remaining 3 tablespoons of flour, paprika and nutmeg.

Ask your child to peel the garlic clove. Next, rub the cut clove on the inside of a medium-size saucepan until the bottom and sides are completely seasoned (a fun job for kids).

Melt the butter in the pan over medium-low heat and stir in the flour mixture until it is smooth. Explain to your children that this is called a roux (pronounced roo) and serves as the base that will help the fondue thicken. Add the milk, 1 cup at a time, and stir constantly until the creamy sauce is warm.

Next, add the grated cheese by the handful, stirring well after each addition. Continue until the cheese is used up and the sauce is thoroughly combined. Once the cheese has melted, stir in the lemon juice and salt and pepper to taste.

Meanwhile, prepare the dippers for the fondue. Cut the bread into cubes. Cut vegetables into bite-size pieces and steam for a few minutes, if desired, to bring out the flavor.

Arrange the vegetables on a large platter and the bread cubes in a basket or bowl. Pour the fondue into a fondue pot. Invite everyone to spear the bread or vegetables on their fondue forks, then dip into the cheesy sauce. Serves eight people as an appetizer or four as a main course.

Chocolate Marshmallow Fondue – This is another fun, easy recipe from Family Fun which has been a hit with my kids!

Ingredients

* 3/4 cup milk
* 1 (6-ounce) bag semisweet chocolate chips
* 3/4 cup marshmallow cream

SUGGESTED DIPPERS
* Hulled strawberries
* Banana slices
* Apple wedges
* Fresh pineapple chunks
* Graham crackers
* Pretzels
* Vanilla wafers

Instructions

Heat the milk in a medium saucepan until it just starts to simmer. Remove the saucepan from the heat.

Add the chocolate chips and let them stand for 1 minute to soften. Then stir until they’re melted and the mixture is well blended.

Stir in the marshmallow cream. Then whisk the sauce until smooth.

Pour the sauce into a fondue pot and set the flame to keep it warm. Serves 4 to 6.

FRIDAY: Cowboy’s Pie – This is a recipe from my new “$5 Dinners” cookbook that I got for Christmas, so it’s new to us. One of the things that I struggle with is using up leftovers. If it’s a casserole or something like that, I take it with me for lunch, but when it’s leftover meat, like the meat from the french dip the other night, I’m at a loss and it often goes to waste. One of my goals for the new year is to meal plan better so leftover meat DOESN’T go to waste!

Ingredients:
4 large, long white potatoes
1 to 1 1/2 cups milk
3 T butter
salt and pepper
2 cups of shredded, leftover beef roast
3 T BBQ sauce
1 cup shredded cheddar cheese

Peel and quarter the potatoes. Boil them in water to cover for about 10 minutes, or until tender. Drain and return them to the saucepan. Add the milk little by little, the butter, salt, and pepper, and mash with the potato masher. Add the milk 2 tablespoons at a time, until the mashed potatoes reach the desired consistency.

Preheat the oven to 350 degrees. Shred the leftover, cooked beef roast and mix with BBQ sauce. Spread the mashed potatoes in the bottom of an 8X8 baking dish. Top with BBQ shredded beef roast. Sprinkle the cheese over the beef.

Bake in the preheated oven for 15 minutes, or until the cheese begins to turn golden.

She suggests serving this with a side of steamed broccoli.

SATURDAY ~ Bacon wrapped chicken – I found this recipe on a Babycenter Crock Pot Cooking board, but haven’t tried it yet.

Ingredients:
3-4 chicken breasts (I use frozen)
3-4 slices raw bacon (I will use turkey bacon)
1 can cream of chicken soup (I will use the 98% FF version)
1 cup sour cream (I will use the fat free)

Wrap chicken in bacon and place in the bottom of a greased slow cooker. Mix chicken soup and sour cream together and pour on top of chicken breasts. Cook on low for 6 hours. Serve over rice or egg noodles.

You can read more about my $40 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!

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

SUNDAY ~ Pot roast, mashed potatoes, salad, and rolls – My HEB grocery store has “Combo loco” meals where you buy one item and then get other items for free. I hardly ever shop there, but Saturday I stopped by because they had a deal on chicken breasts and cantaloupe and got sucked into the meal deal, too. You buy the pot roast (which was $4.99) and then you get Simply potatoes mashed potatoes (you just have to microwave them) and the salad for free! I figured that a meal for the whole family for less than $5 was worth it!

MONDAY ~ Chicken licking pork chops (slow cooker) – This is a carry over from last week

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!

TUESDAY ~ French dip sandwiches (slow cooker)

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.

WEDNESDAY ~ Slow cooker orange chicken – This is a new one from the Year of Slow Cooking blog

Ingredients:
1/2 pounds boneless chicken, cut in 2-inch chunks
1/2 cup flour (I used Pamela’s Baking Mix)
olive oil, for browning the chicken
1 tablespoon kosher salt
6 ounces (1/2 can) frozen orange juice concentrate, thawed (I’d opt for little-to-no pulp. The pulp can taste a bit bitter when cooked)
3 tablespoons brown sugar
1 teaspoon balsamic vinegar
3 tablespoons ketchup

Notes (from the blog author): I’ve heard from a few readers that 1 tablespoon of salt is too much. If you are using iodized or table salt, this will be the case. Kosher salt doesn’t taste as “salty” as regular salt, and since the granules are larger, you don’t get as much in the tablespoon as you would with regular salt. Adjust accordingly.

The Directions.
Use a 4 quart slow cooker for best results. Dredge the chicken pieces with the flour, and shake off the excess. Go ahead and throw away any remaining flour, we won’t need it. Heat olive oil in a large skillet on the stove and brown the chicken on all sides. There is no need to fully cook it, just sear it enough for the flour to stick and get a nice coating.

Plop the chicken pieces into your slow cooker. In a small mixing bowl, combine the orange juice concentrate, brown sugar, balsamic vinegar, salt, and ketchup. Taste. If you’d like the chicken to be a bit sweeter, add a touch more sugar. Pour sauce mixture evenly over the chicken, and toss gingerly to coat.

Cover and cook on low for 6 hours, or on high for 3 to 4. Serve over white or brown rice.

THURSDAY ~ Meatloaf on a bed of potatoes

(even if you don’t like meatloaf, this is SUPER easy to make and very kid/family friendly! we never have leftovers)

From BabyCenter Cooking for Your Family

By: Sandy~Bettyinthekitchen

2 T olive oil
3 large russets, cut into 1 to 1-1/2” chunks
2 lb ground sirloin
2 large eggs, beaten
3/4 cup crushed saltine crackers
3/4 cup ketchup
2 T dehydrated onions (optional)
1 tsp salt
Freshly ground black pepper

Topping
3/4 cup ketchup
1/3 cup brown sugar
1 tsp Dijon mustard

Combine oil and potatoes in crock pot, toss to coat. Spread in an even layer on the bottom of the crock.

In a large bowl, combine beef, eggs, crumbs, ketchup, onion, salt and pepper. Mix gently, do not compact. Shape into oval or round, place on top of potatoes. Spread with topping.

Cover and cook on High for 1 hour. Reduce heat to Low and continue to cook for 6-7 hours, or until a meat thermometer reads 160º to 165ºF.
Sandy’s notes: I used plain ketchup for the topping since that is my family’s preference. To make the meatloaf easier to remove: Take two long pieces of foil and fold them into two strips. Place them across each other over the potatoes and set the meatloaf on top. Use as handles to remove when the meatloaf is done.

**My notes: When I make this, I sprinkle parsley and Mrs. Dash seasoning over the potatoes.

FRIDAY ~ 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
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.

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

SATURDAY ~

Lunch: Split pea with ham soup (slow cooker) – I got this recipe from a BBC cooking board – this is my first time making it

Ingredients:
1 bag Split Peas
Diced Ham (chop it yourself or buy the pre-diced ham)
Carrots – as many as you like
49oz can chicken stock
Dash of thyme
Black pepper

Dump it all in the crock and add water to cover the peas if needed. Cook on low for about 8 hours.

Dinner: Creamy 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)
1 lb. 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.

You can read more about my $40 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!

If you need inspiration, check out the weekly meal plans

SUNDAY ~ Turkey noodle soup – I make this the same way that I make chicken noodle soup and I substitute leftover turkey for the chicken!

Ingredients:
Leftover turkey
3 carrots (sliced)
3 celery stalks (sliced)
3 cans chicken broth
2 cans cream of chicken soup
Seasonings (to taste): garlic powder, onion powder, salt, pepper, and parsley
noodles (I use “Country Style” ones that are just like homemade ones!)

Place turkey, carrots, celery, broth, and cream of chicken soup in the slow cooker. Cook on low for 5+ hours. Shred turkey, and whisk everything together. Add seasonings. Cook noodles, drain, and add to the mixture. Let everything cook for 30 more minutes on low.

MONDAY ~ 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
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.

TUESDAY ~ Green chicken enchiladas – this is a modified version of a recipe my dad makes

Ingredients:
1 can green enchilada sauce
1 can cream of chicken soup
1 can Rotel
3-4 chicken breasts
corn tortillas
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: Balsamic Chicken (slow cooker) – This recipe was posted by Holly on the Simply Clean Living blog and I decided to give it a try this week

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.

THURSDAY: Taco soup (slow cooker)

Ingredients:
1 1/2-2 lb. ground meat
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
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.

FRIDAY – Chicken lickin’ 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

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!

SATURDAY ~ Date night! Once every few months, my son’s daycare provider gives a night of free babysitting to the parents and tonight is the night!!!