SUNDAY:

Breakfast/lunch – vacation (on the road)

Dinner – frozen pizza (DiGiorno thanks to the Kroger deals!)

MONDAY:

Breakfast – Eggos Bake Shop strawberry twists and blueberry muffin tops

Lunch – Turkey and cheese sandwiches

Dinner – Parsley parmesan chicken (we were supposed to have this last week, but it didn’t happen, so it was nice to be able to pull it out of the freezer to eat)

TUESDAY:

Breakfast – Cold cereal

Lunch – Mini pizzas (the kids love this – we use English muffins and they get to pick their own toppings and assemble them – since the English muffins are BOGO free at Kroger, it was perfect!)

Dinner – Chicken Penne Pasta Bake – I found this recipe on Our Little Somethings

1 pkg. whole wheat penne pasta
1 pkg. spinach leaves
1 lb. boneless skinless chicken breasts
1 tsp. dried basil leaves
1 jar spaghetti sauce (i used the bottom of a can that i had, and also a small can tom. sauce)
1 can diced tomatoes, drained
1 cup mozzarella cheese shredded (I had cheddar and it was yummy)
Grated Parmesan cheese

Heat oven to 375F. Cook pasta. Cook and stir chicken and basil in large nonstick skillet on medium-high heat. Dice chicken then add sauce and tomatoes; bring to boil. Simmer 3 minutes. (the original recipe adds 2 oz of cream cheese here, i’m sure it would be yummy, i didn’t use it). Add spinach (chop if desired) and let it cook down. Mix drained pasta and chicken mixture. Pour half of pasta into baking dish, sprinkle cheese. Add remaining pasta, sprinkle cheese. Add Parm. cheese as desired. I actually topped with some feta cheese. Bake 20 min.

WEDNESDAY:

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 – Baked chicken nuggets

Dinner – Steak Stroganoff (slow cooker)

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)

THURSDAY:

Breakfast – Scrambled eggs & cheese

Lunch – Potluck/cooking group – I will be taking 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.

Dinner –

FRIDAY:

Breakfast – Pancakes

Lunch – Cheese quesadillas

Dinner – Chicken divan

For dessert, I’ll be making banana pudding

INGREDIENTS

* 8 ounces sour cream
* 1 (8 ounce) container frozen whipped topping, thawed
* 1 (5 ounce) package instant vanilla pudding mix
* 2 cups whole milk
* 1 (16 ounce) package vanilla wafer cookies
* 4 bananas, peeled and sliced

DIRECTIONS

In large bowl combine sour cream, whipped topping, pudding mix and milk. Stir well. In the bottom of a trifle bowl or other glass serving dish, put a layer of cookies, then a layer of pudding mixture, then a layer of bananas. Repeat until all ingredients are used. Refrigerate until serving.

SATURDAY:

Breakfast – Pop Tarts!

Lunch – eat out as a family? or sandwiches

Dinner – BBQ chicken sandwiches in the crock pot – This recipe comes from Recipezaar.com.

Ingredients:
1-2 lb boneless skinless chicken breast
1 (18 ounce) jar of your favorite BBQ sauce
1 medium sweet onion, sliced
4-6 hamburger buns

Remove all visible fat from the chicken and toss it in the crock pot. Place the onion slices on top of the chicken. Pour the barbecue sauce over top. Cook it on LOW for 8 hours or until the chicken is nice and tender. Shred the chicken with a fork and knife; scoop the mixture onto the bottom buns and top it with the top buns.

This week is a short week for me because we’re going on vacation for a few days (I can’t wait!) As always, I love finding new recipes, so if you have a weekly meal plan (or just a favorite recipe or two that you’ve posted on your blog), feel free to link up below!

SUNDAY –

Breakfast – Eggos Bake Shop Strawberry Twists (these are .50 at Target with coupons and my kids love them!)

Lunch – peanut butter and jelly sandwiches

Dinner – 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.

MONDAY –

Breakfast – Cold cereal or Pop Tarts (I’m going to go out shopping early and so my husband will feed the kids!)

Lunch – Tuna sandwiches

Dinner – Honey Lime pork chops – I got this recipe on the Babycenter Cooking for Your Family board years ago.

Ingredients:
1/2 cup lime juice
1/2 cup soy sauce
2 Tbsp honey
2 minced garlic cloves
6 boneless pork chops

Combine in a ziploc bag and turn to coat. Refrigerate at least 2-3 hours (I usually put them in in the morning and leave them all day).
You can either grill or broil them, 6-7 minutes per side.

Sauce: (I don’t always make this but it is good.)
3/4 cup chicken broth
1 minced garlic clove
1/2 tsp lime juice
dash pepper
1 1/2 tsp honey
1/8 tsp browning sauce

Combine in a small saucepan. Bring to a boil. Combine 2 tsp cornstarch and 2 Tbsp water till smooth. Stir into broth. Return to a boil; cook & stir 1-2 minutes.

My “kid friendly” recipe for the week – my kids have enjoyed helping out in the kitchen since I’ve been home this summer and I’ve been having fun looking for recipes for us to make together. Here is my fun and kid friendly recipe for the week:

KOOL-AID PLAYDOUGH (If you look online, there are a number of variations of this recipe. This one comes from DTLK) – we had LOTS of Kool Aid packets from recent deals and I hate the smell of regular Play-doh, so I thought this would be fun!

Ingredients:
1 1/4 cup flour
1/4 cup salt
1 pkg unsweetened Kool-aid (just the dry koolaid, don’t mix it into juice)
1 cup boiling water
1 1/2 Tbsp vegetable oil

Directions:
1. In a bowl, mix flour, salt and kool-aid.
2. Stir in water and oil
3. Knead with hands for about 5 minutes.
4. Store in ziploc bag for up to 2 months.
5. Use like playdough.
6. Smells wonderful and takes on the color of the koolaid.

WARNING – expect colored hands!

TUESDAY –

Breakfast – Puffed Pancakes – I got this recipe from Marci’s blog

Ingredients:
1/2 cube butter (not margarine)
6 eggs
1 cup Milk
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.

Lunch – Grilled cheese sandwiches

Dinner – 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! This recipe was on our menu last week and got “bumped” because I forgot to pull meat out of the freezer!

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.

WEDNESDAY –

Breakfast – Scrambled eggs

Lunch – Crisp bean burritos (this recipe comes from favorite Family Recipes) – this was on our menu last week and got bumped because I ended up using the tortillas for something else!

Ingredients:
1/2 c. oil
5 soft flour tortilla shells
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.

Dinner – Parsley parmesan chicken (freezer meal) – I got this recipe from Marci’s blog

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.

THURSDAY –

Breakfast – Kashi waffles from the Target deal!

Lunch – Leftovers!

Dinner – On the road 🙂

FRIDAY/SATURDAY – Vacation! No cooking!

SUNDAY –

Here is our menu plan for the week. My $40 weekly grocery shopping trip is pictured here. Since I’ve been off for summer, I’ve been having fun browsing online for new recipe ideas and trying them out. If you have a weekly meal plan post or a favorite recipe and would like to share, feel free to link up below!

Breakfast – cereal

Lunch – Chef Boyardee (ABCs and 123s and mini ravioli) and fruit salad

Dinner – Cilantro Lime Chicken – We were actually supposed to have this last week, but things got hectic and we ended up not trying it, so we tried again this week – my family loved it!

Ingredients:
2 T lime juice
2 T vegetable oil
1 T honey
4 chicken breasts
1 C finely crushed tortilla chips
16 oz. thick-n-chunky salsa
2 T minced fresh cilantro
1 C shredded Monterey Jack Cheese

Combine lime juice, honey, and oil. Dip chicken in lime juice mixture then coat with crushed chips. Place in ungreased 9 x 13 baking dish. Bake uncovered @ 350 degrees for 45 minutes or until juices run clear. Combine Salsa and Cilantro. Pour over and sprinkle with Cheese, bake for 20 more minutes or until the cheese melts. (they also added avocado to theirs which looked yummy, so I’m going to try that!)

MONDAY –

Breakfast – Blueberry-Cheese Rolls – I got this recipe from the Babycenter Cooking for Your Family board – the original poster of the recipe was Rachel (keenerrk) – we are excited to try this recipe out!

1 pkg. (8 oz.) refrigerated crescent dinner rolls
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
2 Tbsp. sugar
1/2 cup blueberries, divided

PREHEAT oven to 375ºF. Unroll dough into four rectangles; firmly press perforations together to seal.

COMBINE Neufchatel cheese and sugar; spread onto dough rectangles to within 1/2 inch of edges. Top evenly with blueberries. Bring opposite corners of rectangles together; press together to seal. Place on ungreased baking sheet.
BAKE 11 to 13 min. or until golden brown.

Lunch – out with friends

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
1 1/2 cups WATER
1 Tablespoon BUTTER
¾ cup uncooked LONG GRAIN RICE
1 pound SMOKED KIELBASA SAUSAGE, cut into 1/2 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.

Makes 4-6 servings

TUESDAY –

Breakfast – Pancakes

Lunch – Egg salad sandwiches

Dinner – Beef Tenderloin with Mushroom Gravy – we were supposed to have this last week, but things didn’t work out as planned, so we’ll try again this week! This was originally posted by Amy (amyls) on the BBC Cooking for Your Family board and comes from Cooking Light magazine

Ingredients:
Cooking spray
4 (4-ounce) beef tenderloin steaks, trimmed (1/2 inch thick)
1/2 teaspoon black pepper
1/4 teaspoon salt
1 cup presliced mushrooms
1/2 cup finely chopped onion
1 teaspoon bottled minced garlic
1/2 cup low-salt beef broth
1/3 cup fat-free sour cream
2 tablespoons minced fresh parsley

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle steaks with pepper and salt. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove from pan.

Add mushrooms, onion, and garlic to pan; sauté 5 minutes. Stir in broth; bring to a boil. Cover, reduce heat, and simmer 3 minutes. Place sour cream in a medium bowl. Gradually add mushroom mixture to sour cream, stirring constantly with a whisk. Stir in minced parsley. Serve gravy with steak.

Yield: 4 servings (serving size: 1 steak and 1/4 cup gravy)

CALORIES 210 (33% from fat); FAT 7.8g (sat 2.9g,mono 2.9g,poly 0.4g); PROTEIN 26.2g; CHOLESTEROL 75mg; CALCIUM 45mg; SODIUM 237mg; FIBER 0.7g; IRON 3.6mg; CARBOHYDRATE 6.7g

Cooking Light, NOVEMBER 2002

WEDNESDAY –

Breakfast – Strawberry and Cream Cheese French toast – when I was a kid, my mom would make french toast at least once a week and I hated it, but everyone else loved it….there are so many yummy and different french toast recipes out there that I am learning to enjoy it. 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 – Crisp bean burritos (this recipe also comes from favorite Family Recipes)

Ingredients:
1/2 c. oil
5 soft flour tortilla shells
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.

Dinner – Pasta Carbonara – I found this recipe on the Babycenter Cooking for Your Family board (the original poster of the recipe was Elyselovesherboys)

Ingredients:
3 cups uncooked penne pasta
6 slices bacon, diced
2 garlic cloves, minced
1/2 cup onion, diced
1 1/4 cups milk
1 (8 ounce) package cream cheese, softened & cubed
1/2 cup butter, cubed
1/2 cup grated parmesan cheese

Directions
Cook pasta according to package directions, drain.
Meanwhile, in a large skillet, cook bacon until crisp.
Remove to paper towels, reserve 3 Tablespoons drippings,
Sauté garlic and onion in drippings until tender.
Add the milk, cream cheese and butter; stir until smooth.
Stir in the Parmesan cheese and bacon; heat through.
Toss with pasta.
Serve.

THURSDAY –

Breakfast – Scrambled eggs and cheese

Lunch – Peanut butter & jelly sandwiches

Dinner – 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.

FRIDAY –

Breakfast – Pop Tarts/cereal (I have a doctor’s appointment that morning, so things will be rushed)

Lunch – turkey cheese roll-ups

Dinner – Rio Grande Pork Chops – This recipe comes from the Slow Cooker and Crockpot Recipes blog and sounded interesting

Ingredients:
6 pork rib chops, cut 3/4″ thick (about 2-1/2 lb.)
1 can (15 oz.) Mexican style or Tex-Mex style chili beans
1-1/4 cups bottled salsa
1 cup fresh* or frozen whole kernel corn
2 cups hot cooked rice
Chopped fresh cilantro, optional

Trim excess fat from chops. Place chops in the bottom of a 3-1/2 or 4 quart crock pot.

Add chili beans and salsa.

Cover; cook on HIGH heat setting for 2-1/2 hours or on LOW heat setting for 5 hours.

When that step is complete, turn to HIGH heat setting, if necessary. Stir in corn. Cover and cook 30 minutes longer on HIGH heat setting. Serve over rice. Sprinkle with cilantro, if desired.

For all day cooking: Substitute 8 boneless pork chops for the 6 rib chops. (When cooked this long, chops with bone may leave bony fragments in the cooked mixture.) Cover and cook on LOW heat setting for 9-1/2 hours. Turn to HIGH heat setting Stir in corn. Cover and cook 30 minutes longer.
Serve as above.

Makes 6 servings.

*Note: 2 medium ears of fresh corn equal about 1 cup of whole kernel corn.

SATURDAY – HAPPY 4th of JULY!

Breakfast – Monkey bread (my computer is having issues, so I will have to post the recipe later)

Lunch – Quesadillas

Dinner – BBQ at my parent’s. I’m bringing chicken spinach bowtie pasta salad and fruit salad. For the fruit salad, I basically just cut up whatever fruit I have on hand (this week will probably be cantaloupe, watermelon, grapes, blueberries, strawberries, and raspberries).

Chicken Spinach Bow Tie Pasta Salad – I got this recipe from Marci’s blog. It was served at her baby shower and it was SO good.

Ingredients:
baby spinach
grilled chicken
bow tie pasta
pesto
feta cheese
toffee glazed almond accents
diced tomatoes

-make the dressing by mixing equal parts Italian dressing and Caesar dressing

Menu planning on a $40 budget is about to become a LOT trickier. When I am working, my kids eat breakfast and lunch at daycare. Now I am faced with the challenge of planning three meals a day for a family of 4 on $40 a week….

I’m always looking for new recipe ideas, so if you have a menu plan for the week, share it using “Mr. Linky” below!

Here’s my plan for this week:

Sunday:

Breakfast – Puffed Pancakes – I got this recipe from Marci’s blog awhile ago and tried it out. My whole family loved it and it’s super easy to make (perfect for Sunday mornings when we’re running out the door for early church!)

Ingredients:
1/2 cube butter (not margarine)
6 eggs
1 cup Milk
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.

Lunch: leftovers

Dinner: Lasagne – I use this recipe from Barilla (if you haven’t tried their oven ready lasagne noodles yet, they are a lifesaver!)

Monday:

Breakfast – cold cereal

Lunch – peanut butter and jelly sandwiches and fruit

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!

Tuesday:

Breakfast – waffles (Kashi ones from the Target deal)

Lunch – Chicken Pasta Salad with Grapes and Poppy Seed Dressing – I LOVE pasta salad in the summer! I found this recipe on Bettycrocker.com and decided to try it out.

Ingredients:
1 box Betty Crocker® Suddenly Salad® classic pasta salad mix
1/2 cup refrigerated poppy seed dressing
1 1/2 cups cut-up cooked chicken
3/4 cup halved red grapes
1/2 cup thinly sliced celery
1/4 cup slivered almonds, toasted

Directions:
1. Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
2. Drain pasta; rinse with cold water. Shake to drain well.
3. In large bowl, stir together seasoning mix and dressing. Add pasta and remaining ingredients; toss to combine. Serve immediately, or refrigerate.

Dinner – Spare ribs (slow cooker) and BBQ beans (slow cooker) – yes, I have two slow cookers (three actually) which is wonderful!

Baked Beans

for each 1 lb. can baked beans add:

2 T. brown sugar
1 T. syrup from pineapple juice
1 T. catsup
1 teas. prepared mustard
Add a small can of crushed pineapple or some tidbits drained
You can also add either bacon, hotdogs, or ham pieces.

I place all of this in the slow cooker on low and stir it occasionally until we are ready to serve.

Spare ribs
I got this recipe from my mother in law and my whole family just loves it!

Ingredients:
3/4 c. brown sugar
3/4 c. catsup
1 med. can tomato sauce
1 to 2 teas. liquid smoke
1 1/2 T. dry mustard
salt and pepper to taste

Put all ingredients in crock pot and stir…put meat in and turn the crock pot on low heat – I usually cook them for 8-9 hours and the meat is so tender that it is just falling off!

Wednesday:

Breakfast – Pop tarts

Lunch – eating out with friends after our $1 movie (we’re seeing Space Chimps!)

Dinner – Chicken Tortilla soup (slow cooker/freezer meal) – I have some in the freezer taht I’ll defrost and serve!

Crock Pot Chicken Tortilla soup
3 cans chicken broth (100% FF)
3 cans cream of chicken soup (98% FF)
3-4 chicken breasts
1 can Rotel
Mrs. Dash original seasoning
salt and pepper to taste

Place chicken breasts in the bottom of the crock pot. Add Mrs. Dash’s seasoning to taste. Add broth and cream of chicken soup, and Rotel. Cook on low 6-8 hours. Shred chicken in crock pot.

To serve: (if frozen)

Defrost in refrigerator. Reheat on stove. Serve and top individual bowls with desired toppings (tomatoes, green onions, avocadoes/guacamole, cheese, tortilla chips, sour cream, etc.).

Thursday:

Breakfast- Pancakes – My daughter loves to help me in the kitchen. Marci posted this recipe for “Simple Pancakes” and I thought that it would be a fun one to try this morning! (we’ll add the chocolate chips like she did, too!)

Ingredients:
-1 c. flour
-1 T. sugar
-2 t. baking powder
-1/4 t. salt
-1 beaten egg
-1 c. milk
-2 T. cooking oil

Directions:
-In a mixing bowl stir together flour, sugar, baking powder, and salt.
-In another mixing bowl combine egg, milk, and cooking oil.
-Add to flour mixture all at once.
-Stir mixture just till blended but still slightly lumpy.
-Cook them up!

Lunch – Tuna sandwiches (yes, my kids will actually eat them!)

Dinner – Braised pork chops – I got this recipe from my mother in law awhile ago – I think she may have gotten it from a Martha Stewart magazine (or online)

Ingredients:
2 T. veg. oil
6 boneless center cut pork chops trimmed of fat are preferable (but any will do)
1 teas. Dijon Mustard
1T red-wine vinegar
2 T. light brown sugar
1teas. garlic salt
1 T. worcestershire OR soy sauce

Heat oil in a lg. heavy skillet over med. high heat.
Brown chops on each side 2 to 3 minutes.

Meanwhile, in a bowl, site together all other ingredients with 1/3 cup water. Pour over chops. Reduce heat, cover and cook until tender, about 1 hour.

Transfer chops to a serving dish. Raise heat to med. high and cook sauce until thickened….about 5 minutes. Pour over chops and serve.

Friday:

Breakfast – Scrambled eggs with ham and cheese

Lunch – Crescent dogs – My daughter happened to be next to me when I was browsing Marci’s blog (are you seeing a trend yet?) and she had posted this recipe. She has been begging me to make them ever since and I kept telling her “once summer comes.” The time has come and my daughter is super excited!

INGREDIENTS
8 hot dogs
4 slices (3/4 oz each) American cheese, each cut into 6 strips (we just used shredded cheddar cheese)
1 can (8 oz) Pillsbury refrigerated crescent dinner rolls

DIRECTIONS
1. Heat oven to 375°. Slit hot dogs to within 1/2 inch of ends; insert 3 strips of cheese into each slit.
2. Separate dough into triangles. Wrap dough triangle around each hot dog. Place on ungreased cookie sheet, cheese side up.
3. Bake at 375° for 12 to 15 minutes or until golden brown.

Dinner – 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.

Saturday:

Breakfast – Banana Crumb muffins – I found this recipe on Allrecipes.com and it looked yummy!

Lunch – Eat out as a family

Dinner – Steak and baked potatoes (our HEB grocery store always runs a “meal deal” around Father’s Day that includes filet steaks and baked potatoes)