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Menu Planning Monday: My Menu Plan for the week of 2/17

February 18, 2013 by Leave a Comment

Last week, after 3 weeks of NOT eating out at all, I fell off the wagon.  If I don’t get things prepared in the mornings before I leave for work, it’s usually a disaster when I get home from work.  Add in kid activities and needing to be in various places all at once, and it didn’t go as well as planned.  I’m going to get back on track this week with some tried and true quick fix recipes!

If you’re new to menu planning or would like tips for getting started, check out this post here–> Tips for menu planning

You can also view hundreds of meal plans each week at Orgjunkie.com

Cheesy-Baked-Ravioli

SUNDAY:  Cheesy Baked Ravioli – This is a “quick fix” meal that’s easy to throw together when you don’t really feel like cooking!  You can’t go wrong with Ravioli!

MONDAY:  Sweet potato foil pack tacos ~ I found this recipe on Marci’s blog.  My family was skeptical the first time we tried these, but once they actually tasted them, they were a hit, even with my kids! (and that’s not an easy feat!)

Ingredients:
1/2 lb ground beef or turkey
2-3 T taco seasoning
1/2 cup tomato sauce (4 ounces)
1 can black, kidney, or pinto beans, drained (I used black)
2-3 medium sweet potatoes, peeled and cut into 1/2-inch cubes (about 6 cups total)
2 T butter
salt
1 1/2 cups chopped fresh spinach
1 1/2 cups shredded cheddar cheese
sour cream, salsa, and/or guacamole for garnish
6 12-inch long pieces of aluminum foil

Directions:
Preheat oven to 425 degrees F.

Brown ground meat in a skillet over medium-high heat. Stir in taco seasoning, tomato sauce, and beans. Set aside.

To assemble packets, spray the foil with non-stick spray. Place 1 cup sweet potato cubes in the center of each piece. Top with a small piece of butter (about 1 tsp) and a pinch or two of salt.

Sprinkle some chopped spinach over the sweet potatoes, followed by about 1/3 cup of taco meat and sprinkle of cheese. Fold the sides in, then bring the top and bottom ends of the foil together in the center and fold, sealing the packet.

Repeat with remaining ingredients, placing the packets on a rimmed cookie sheet. Bake for 25-30 minutes until the sweet potatoes are tender.

Serve with sour cream, salsa, and/or guacamole.  Makes 6 servings.

TUESDAY:  French dip sandwiches – I enlist my family’s help with recipe suggestions each week when I’m making my menu plan and this was my daughter’s pick this week.   This is another easy “dump and go” recipe!

WEDNESDAY:  Slow Cooker Beef & Broccoli – I’ve had this one pinned for awhile, but I wasn’t sure how my non-broccoli eaters would feel about it.  I’m testing it out this week and I’ll let you know!

chicken-tortilla-soup

THURSDAY:  Slow Cooker Chicken Tortilla soup – This is a family favorite and so easy to make!

FRIDAY:  Spinach tortilla wraps

SATURDAY:  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).

See my menu plans from previous weeks here–> Menu Planning Monday

Looking for more quick fix menu ideas? Sign up for Ready, Set, Eat by clicking on the image below! It’s completely free and you’ll get recipe ideas delivered to you by e-mail!

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

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Cheesy Baked Ravioli

February 17, 2013 by Leave a Comment

Cheesy-Baked-Ravioli

I first found this Baked Ravioli recipe on Pinterest a few months ago. I tried it and it was OK, but I decided to give it another shot because I learned a few things the first time around and I’m so glad I did because it was a hit!  I love this one because it’s quick and easy to throw together!

Cheesy Baked Ravioli

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Cheesy Baked Ravioli
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Prep time: 
Cook time: 
Total time: 

Serves: 6
 

Easy baked ravioli recipe
Ingredients
  • 1 bag frozen ravioli (25 oz)
  • 1 jar pasta sauce from the brand of your choice (26 oz)
  • 8 oz. shredded mozzarella or Italian blend cheese
  • Parmesan cheese

Instructions
  1. Preheat the oven to 400 degrees.
  2. Spread some sauce along the bottom of a 9X13 baking dish.
  3. Layer the frozen ravioli on top of the sauce. I recommend putting them in rows that line up. I didn’t do this the first time around and it didn’t turn out as well.
  4. Once you have completed one layer, pour half of the sauce over the top and then sprinkle with cheese.
  5. Add a second layer on top of the first layer. Cover with the remaining sauce and cheese and then sprinkle parmesan cheese over the top.
  6. Cover with foil and bake at 375 degrees for 30 minutes.
  7. Remove foil and bake for 10-15 more minutes until the top is golden and bubbly.

This is great with a “green” veggie like asparagus or green beans as a side!

See more recipes here–> Recipes

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Melt in Your Mouth Chicken Recipe!

February 17, 2013 by 18 Comments

Melt-in-your-mouth-chicken

If you found this recipe on Pinterest, WELCOME!!!  I hope you’ll check out my favorite recipes board there to see some other great recipes–> Melissa’s Bargains Favorite Recipes on Pinterest

Here are a few of my favorites:

Now for the Melt in Your Mouth Chicken which is AMAZING!

I’ve seen a “Melt in Your Mouth Chicken” recipe pinned a number of times on Pinterest and I’ve had it on my “to try” list for awhile now.  I finally got around to trying it this weekend!  It was a hit with my two kids, who are not always the easiest to please, and also with my husband (who is sometimes harder to please than the kids!)

When it comes to cooking, I rarely follow a recipe point blank, and that was the case with this one, too!  You can find the recipe that inspired this here–> Melt in Your Mouth Chicken recipe

I served this with a side of Angel Hair pasta and Roasted Parmsan Asparagus.  Check out that recipe here–> Roasted Parmesan Asparagus

5.0 from 1 reviews

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Melt in Your Mouth Chicken Recipe!
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Recipe type: Chicken
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Yummy, easy to make and kid-approved chicken recipe!
Ingredients
  • 4 boneless, skinless chicken breasts
  • ½ cup parmesan cheese (use the “real” stuff)
  • 1 cup Greek Yogurt
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Italian Seasoning
  • 1 tsp Seasoning Salt
  • 1 tsp Pepper

Instructions
  1. Mix parmesan cheese, garlic powder, onion powder, Italian Seasoning, seasoning salt, and pepper together in a small mixing bowl.
  2. Cover each chicken breast with the Greek Yogurt.
  3. Roll and cover each chicken breast in the seasoning mixture.
  4. Bake at 375 degrees for 45 minutes.
  5. NOTE: Some people use a baking dish, but I used a cookie sheet and they turned out great!

See more recipes here–> Recipes

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Tasty Treat Tuesday: Valentine’s Day Red Velvet Trifle

February 12, 2013 by Leave a Comment

Valentine's trifleI can’t believe that Valentine’s day is in two days!  I am so unprepared this year.  Luckily, I just found our Valentine’s Day dessert.  Doesn’t this Red Velvet Trifle look delicious?  I think I found something that everyone in my family will appreciate.   Who doesn’t like chocolate pudding and chocolate mousse?  Thanks Super Sweet Life!

Here’s what you need to make this:

For the Cake

  • 1 package red velvet cake mix
  • 1/4 cup vegetable oil
  • 1 egg
  • 1/4 cup + 2 Tbsp milk

For the Mousse

  • 2 1/2 cups heavy whipping cream
  • 10 oz dark chocolate chips (or chopped chocolate)

For the Pudding

  • 1 1/2 cups heavy whipping cream
  • 1/2 cup half and half or milk
  • 3 large egg yolks, preferably at room temperature
  • 8 oz semisweet chocolate chips (or chopped chocolate)

Here’s how to make it -> Valentine’s Day Red Velvet Trifle Tutorial

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Menu Planning Monday: My Menu Plan for the week of 2/10

February 11, 2013 by Leave a Comment

We have now gone three weeks without eating out!  I love that we’re saving money and having dinner together as a family, too!  What’s amazing is that now that we are eating at home more, we’re realizing that we really haven’t missed eating out!  The highlight of eating at home for me was when my 5 year old who ordinarily hates and resists veggies asked for more!

If you’re new to menu planning or would like tips for getting started, check out this post here–> Tips for menu planning

You can also view hundreds of meal plans each week at Orgjunkie.com

SUNDAY:  Hawaiian Chicken – I saw this recipe on Pinterest and wanted to try something different.  We like things “saucy” around here and so I was a bit disappointed in that respect.  Plus, I used frozen chicken breasts when I made this, which left it kind of watered down.  Next time, I will probably use fresh chicken breasts and double the recipe for the sauce!

MONDAY: Melt in Your Mouth chicken – I have been seeing this recipe all over Pinterest and figured it was worth checking out!  I’ll be serving it with Roasted Parmesan Asparagus and a salad.


TUESDAY:  Black Bean & Chicken burritos – When I use my slow cooker, I love quick fix “dump and go” recipes because I never have enough time in the mornings!  Prep time on this one is about 2 minutes…seriously!

WEDNESDAY:  Slow Cooker Beef & Broccoli – I’ve had this one pinned for awhile, but I wasn’t sure how my non-broccoli eaters would feel about it.  I’m testing it out this week and I’ll let you know!

THURSDAY:  Baked Ravioli – I always make something “red” for Valentine’s Day.  This year is a bit of a challenge because my daughter has choir practice right after school and we won’t be home until 6.  We’ve tried this recipe once before and it was quick and easy to throw together and everyone loved it, too.

FRIDAY:  French dip sandwiches – I enlist my family’s help with recipe suggestions each week when I’m making my menu plan and this was my daughter’s pick this week.  I figured it would be perfect for a Friday because I never have much energy left by the end of the week!  This is another easy “dump and go” recipe!

SATURDAY:  Bourbon Chicken – I discovered this recipe a few years ago and it’s still a hit every time I make it!

See my menu plans from previous weeks here–> Menu Planning Monday

Looking for more quick fix menu ideas? Sign up for Ready, Set, Eat by clicking on the image below! It’s completely free and you’ll get recipe ideas delivered to you by e-mail!

ReadySetEat

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

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