I’m trying to stay on track with menu planning.  There are lots of quick and easy slow cooker recipes this week.  I’ve been sick and after a long day at work, I don’t have the energy to cook, so it’s nice to come home to a meal that’s basically ready to go!

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 still experimenting to try to figure out what a reasonable budget is.  Stay tuned!

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:   Weight Watchers Pizza Pasta Casserole – I found this recipe on Pinterest and have been so excited to try it!  This comes to you courtesy of Recipe Diaries.  It’s just 6 points per serving!  This was a HIT and the kids had fun helping me make it.  Pictures and a full review will be coming to you later this week!

Ingredients:

1 lb ground lean turkey sausage
1 medium onion , chopped
1 clove garlic , minced
1 teaspoon italian seasoning
2 teaspoons olive oil
1 (26 ounce) jars spaghetti sauce
8 ounces rotini pasta , cooked and drained
2 cups shredded reduced fat mozzarella cheese (20 oz)
32 slices of turkey pepperoni

Brown ground beef, onion, garlic and seasoning in oil.  Stir in pasta, spaghetti sauce and 2 cups cheese.  Place mixture in 2 greased 9x13x2 inch baking pans or 4 square pans.  Sprinkle with remaining mozzarella.  Top with pepperoni.  Bake uncovered at 350 degrees for 25-30 minutes, until heated through.

MONDAY:  Creamy chicken noodle soup (slow cooker)

TUESDAY:  Melt in your mouth meatloaf (slow cooker) – This was supposed to be on our menu last week, but got bumped, so it’s back again!  Whenever I mention this recipe, the most common response I get is something like this “Meatloaf….in the slow cooker?  Really?  I would have never thought of that!”  Yes, REALLY!  This one is super easy and totally family friendly!

WEDNESDAY:  Tacos – I was short on time and needed something quick to throw together a few weeks ago.  I made tacos and it was a huge hit.  Sometimes I forget about the simple things!

THURSDAY:  Crockpot chicken and rice – I came up with this recipe after experimenting a bit and couldn’t come up with a more original name.  It’s yummy and easy to make!

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 Ham and Macaroni Casserole – A favorite with my kids!

Thanks to Sandy~Bettyinthekitchen (BabyCenter.com Cooking for Your Family Board)

Ingredients:
1 lb country ham slices or regular smoked ham in one piece (I just use whatever leftover ham we have on hand)
1 large onion, diced
1 lb elbow macaroni (whole wheat)
2 cups shredded extra sharp cheddar cheese (8 oz) – I use reduced fat
1 cup sour cream (I use reduced fat)
1 can cream of chicken soup (I use 98% fat free)
1/4 cup (1/2 stick) margarine, melted (I don’t use this when I make it)
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.

WW points = 9 points per serving (with modifications above), makes 6 servings

SATURDAY:  Pizza – I’m taking the night off from cooking!

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I’m trying to stay on track with menu planning.  Having a plan definitely makes it easier to cook!  We don’t always stick to the “exact” plan, but it’s nice to have a plan!

The plan listed here just includes our dinner menu and recipes. I have calculated some Weight 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 still experimenting to try to figure out what a reasonable budget is.  Stay tuned!

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:  BBQ hamburgers (it was my niece’s birthday and I didn’t have to cook!)

MONDAY:  Creamy chicken enchiladas – This is a family favorite and we were supposed to have them for my husband’s birthday last week, but I had a “dinner fail” moment and had the crockpot on “warm” instead of “low” when I was trying to cook the chicken!

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) – we are using whole wheat!

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

TUESDAY:  Eat out – it’s “spirit night” for my daughter’s school and so we’ll be supporting the school!

WEDNESDAY:  Easy garlic chicken – I found this recipe on Food.com. It sounds like it will be super easy to make. I can’t wait to try it!

Ingredients:
4 boneless skinless chicken breasts
4 garlic cloves , minced
4 tablespoons brown sugar
3 teaspoons olive oil

Preheat oven to 500°F and lightly grease a casserole dish. In small sauté pan, sauté garlic with the oil until tender. Remove from heat and stir in brown sugar. Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture. Add salt and pepper to taste. Bake uncovered for 15-30 minutes.

THURSDAY: Melt in your mouth meatloaf (slow cooker) – Whenever I mention this recipe, the most common response I get is something like this “Meatloaf….in the slow cooker?  Really?  I would have never thought of that!”  Yes, REALLY!  This one is super easy and totally family friendly!

FRIDAY:  Weight Watchers Pizza Pasta Casserole – I found this recipe on Pinterest and have been so excited to try it!  This comes to you courtesy of Recipe Diaries.  It’s just 6 points per serving!

Ingredients:

1 lb ground lean turkey sausage
1 medium onion , chopped
1 clove garlic , minced
1 teaspoon italian seasoning
2 teaspoons olive oil
1 (26 ounce) jars spaghetti sauce
8 ounces rotini pasta , cooked and drained
2 cups shredded reduced fat mozzarella cheese (20 oz)
32 slices of turkey pepperoni

Brown ground beef, onion, garlic and seasoning in oil.  Stir in pasta, spaghetti sauce and 2 cups cheese.  Place mixture in 2 greased 9x13x2 inch baking pans or 4 square pans.  Sprinkle with remaining mozzarella.  Top with pepperoni.  Bake uncovered at 350 degrees for 25-30 minutes, until heated through.

SATURDAY:  Peppered steak – this is a family recipe that came from my mother in law

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.

WW points = 7 points/serving  (add an additional 3 points for 1/2 cup rice and 5 points for 1 cup rice), this makes 4 servings.

I’m trying to stay on track with menu planning.  Having a plan definitely makes it easier to cook!  Last week was a crazy week because my husband was out of town part of the week, my dad had surgery, and there were lots of other things going on!  This week will still be crazy, but not as bad as last week, so I’m hoping to stay on track!

The plan listed here just includes our dinner menu and recipes. I have calculated some Weight 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 still experimenting to try to figure out what a reasonable budget is.  Stay tuned!

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:  Slow Cooker chicken tortilla soup – This is a family favorite and seriously so yummy and easy to make!  If you haven’t tried this one yet, add it to your list!

MONDAY:  Black bean and chicken burritos (slow cooker) – This is another family favorite and it’s so easy to throw together in the mornings!

TUESDAY:  Baked potato bar – I found instructions on Pinterest for making baked potatoes in the slow cooker, so I’m going to test it out!  I was going to try this one out last week, but things were crazy and we didn’t get a chance.

WEDNESDAY:  Easy garlic chicken – I found this recipe on Food.com. It sounds like it will be super easy to make. I can’t wait to try it!

Ingredients:
4 boneless skinless chicken breasts
4 garlic cloves , minced
4 tablespoons brown sugar
3 teaspoons olive oil

Preheat oven to 500°F and lightly grease a casserole dish. In small sauté pan, sauté garlic with the oil until tender. Remove from heat and stir in brown sugar. Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture. Add salt and pepper to taste. Bake uncovered for 15-30 minutes.

THURSDAY:  Ranch house pork chops and parmesan mashed potatoes (slow cooker) –

Ingredients: (pork chops)
6 pork chops, 1/2 inch thick
1 packet dry Ranch Dressing Seasoning
10 oz can Cream of Chicken Soup

Ingredients: (potatoes)
4 lbs peeled, cubed potatoes
5 Tablespoons real butter
1 cup fresh grated Parmesan cheese
6 cloves roasted garlic (directions are below)
1- 1 1/2 Cups warm skim milk (any milk will do, I used skim)
1 Tablespoon salt, or to taste
1 teaspoon fresh cracked black pepper, or to taste

Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.

Place potatoes into a large pot of cold water. Place onto stove top over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, Parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency. Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot. Put parsley on top to serve.

FRIDAY:  It’s my husband’s birthday – I’ll let him choose (I’m guessing he’ll choose to eat out!)

SATURDAY:  Family birthday celebration!

Perfect Enchiladas – The basis for this recipe comes from The Pioneer Woman, but she uses ground beef and I’m going to use chicken (last time I used pork and that was yummy, too!)

Our “filling” – I’m going to put 2 frozen chicken breasts in the crockpot on low with a can of enchilada sauce (red) and some taco seasoning.  I’ll shred the taco meat and that and some cheese will become our “filling”

The sauce (from Marci’s blog)
1 T. canola oil
1 T. flour/cornstarch
1 large (28 oz) can enchilada/red sauce
2 c. chicken broth
1/2 t. salt
1/2 t. ground black pepper
2 T. chopped cilantro

-In a large saucepan over med. heat, add oil and flour and whisk together to make a paste, cooking for 1 min.
-Pour in the red sauce, chicken broth, salt, pepper, and cilantro, and bring to boil.
-Reduce heat and simmer 30-45 min.

I’m going to use 1 dozen flour tortillas.  Whenever I make enchiladas, I always put a little bit of sauce along the bottom of the pan to keep the enchiladas from stocking to the pan.  I’ll fill each tortilla with the shredded chicken breast and cheese, roll it, and place it in a 9X13 Pyrex baking dish. Then, I’ll cover the rolled enchiladas with the sauce and some cheese and bake it in the oven for 20-30 minutes at 350 until the cheese is melted.

WW points = 9 per serving for 2 enchiladas

Creamy chicken enchiladas – This is a family favorite!

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) – we are using whole wheat!

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 

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.