Menu Planning Monday: My Menu Plan for the week of 3/18

I’m really trying to focus on meal planning again and also planning out breakfasts and lunches, too.  I find that if I have a “plan” it’s easier to stick with it!  There are lots of quick and easy recipes once again this week.

If you’re just starting with meal planning or you’re in a rut, check out Food on the Table!  I just discovered it last week and it takes the work out of meal planning!  It helps you pick out recipes and then puts together a grocery list for you based on the sales at your local stores.  Print out your list or have it sent to your Smartphone.  It’s that easy!  Right now, you can get a FREE membership for life (it’s regularly $5 per month!)  Find out more about Food on the Table here–>Food on the Table menu planning

The plan listed here just includes our dinner menu and recipes. I have calculated someWeight Watchers points values using the e-tools Recipe Builder, and points values this week are based on the new Points Plus program! (I will update with points values on the others as we have the meals)

If you’ve been reading my blog for awhile, then you know that for the past two years, I have done a $40 weekly budget. With the changes to our eating habits and the end of grocery stores in our area doubling and tripling coupons, I’m  finding that is no longer feasible and we end up spending $60-70 per week on groceries instead.

If you’re new to menu planning or would like tips for getting started, check out this post here.  You can also view hundreds of meal plans each week at Orgjunkie.com

SUNDAY:  Sub Sandwiches – I sometimes forget that my family doesn’t need elaborate meals to be happy and often the “little things” are the biggest hits in our house!  We resorted to sub sandwiches after a “dinner fail” moment last night, but it was a big hit!

MONDAY:  French dip sandwiches (slow cooker)- This is a family favorite and these are SO easy to make!

TUESDAY:  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)

WEDNESDAY:  Chili (slow cooker) – this was on our menu last week, but we ended up using a gift card and going out to eat instead, so this is a “carryover”

Ingredients:
1 lb ground beef (brown in skillet and then place in crockpot)
1 can dark kidney beans (drained and rinsed)
1 can Ranch style beans
1 can diced tomatoes
1 can crushed tomatoes
1 packet chili spices

Mix all ingredients in crockpot and cook on high for 5 hours or low for 8 hours. Sprinkle cheese on top.

WW points = 7 points per serving (6-8 servings) – cheese and any additional toppings are “extra”

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:  Spinach chicken wraps – This is another quick and easy meal idea!  I buy the spinach wraps, a Lite Caesar salad mix and throw in some grilled chicken.  We fill the wraps with the chicken and caesar salad mix and it’s a hit with our family!

SATURDAY:  Rice meatballs – This is a recipe from my mother in law.  It’s a family favorite and SO easy to make!

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 per serving

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