Menu Planning Monday: My Menu Plan for the week of 8/12


Is it Monday again already?  Where has my summer gone?  We traveled more than we were at home this summer, which isn’t a bad thing, but I’m trying to ease my way back into menu planning and cooking agani!  This week is also my first full week back at work, so I’ll be cooking a lot of slow cooker meals and some family favorites, too!

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:  Creamy chicken enchiladas – This is a family favorite and we haven’t had them in awhile, so everyone was super excited!

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.

MONDAY:  Slow cooker chili  – It doesn’t get any easier than this dump and go recipe!

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.

TUESDAY:  Lemon chicken saute – This recipe has come to be known as “Grandma’s chicken” around our house because it was a recipe from my husband’s grandmother that his mom used to make for them

Ingredients:
4 boneless, skinless chicken breasts (this is what we need for our family, adjust accordingly for yours)
3 T all purpose flour
PAM no-stick cooking spray
1/3 cup butter or margarine (we use I Can’t Believe It’s Not Butter)
1/3 cup teriyaki sauce
3 T lemon juice
1 tsp minced garlic
1/2 tsp sugar

Roll chicken in flour to coat. Spray large skillet with Pam or other cooking spray. Add butter and melt over medium heat. Add chicken breast and saute till lightly browned on one side. Turn and brown on second side, 5-7 minutes, or until lightly browned. Remove chicken and set aside. Stir teriyaki sauce, lemon juice, garlic and sugar into skillet. Return chicken to pan and simmer 3 minutes. Turn chicken over, and continue cooking until fork tender (2-3 minutes)

Serve over cooked rice.

Serve with Baked Asparagus with Balsamic Butter Sauce – I got this recipe from Marci’s blog and it is YUMMY!

Ingredients:
1 bunch fresh asparagus
cooking spray
salt and pepper to taste
2 T. butter (We use I Can’t Believe It’s Not Butter)
1 T. soy sauce
1 t. Balsamic vinegar

Directions:
Preheat oven to 400 degrees. Snap ends off of washed asparagus and place on baking sheet. Coat with cooking spray and season with salt and pepper. Bake for 12 minutes or until tender. Melt the butter in a sauce pan or in the microwave. Stir in soy sauce and Balsamic vinegar. Pour over baked asparagus and serve.

WEDNESDAY:  Slow Cooker Chile Colorado burritos

THURSDAY:  Steak stroganoff (slow cooker) – My family LOVES this recipe!!

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)

To freeze: Pour into gallon freezer bags (I used Ziploc containers for this one). Allow to cool before freezing.

To reheat: Thaw in refrigerator overnight. Warm on stove and serve over rice or egg noodles. (Add sour cream when warming if you left it out of the initial recipe)

Friday and Saturday are up in the air at this point because I’ll be watching my sister’s three kids while they go on an anniversary getaway!

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

Menu Planning Monday: My Menu Plan for the week of 7/8

Is it Monday again already?  Where is the summer going?  I am trying two new recipes this week and we’ve got a few tried and true favorites in our meal plan, too!

If you’re new to menu planning, grab a FREE membership to Food on the Table!  Searchtheir database of recipes and choose your favorites.  They’ll generate your grocery list based on the best deals in your area.  You can print it or send it to your Smartphone!  It’s awesome!  Click here to grab your membership–>Food on the Table subscription FREE for life (use the code SUMMERFREE to get your free membership) 

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’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:  Chili dogs – We had hot dogs that we hadn’t cooked on the 4th of July and we decided to cook them and have chili dogs!  I’m always surprised at how the simple things are the biggest hits with my family!

MONDAY:  Eat out – My in-laws have been in town visiting and leave tomorrow so we’re taking them out to dinner tonight!

TUESDAY:  Lemon chicken (slow cooker) – I saw this recipe from The Queen Bee’s Hive last week and it was a slow cooker recipe, so I knew I had to try it!  Stay tuned for the recipe review later in the week!

WEDNESDAY:   Chicken enchilada casserole –  This is a recipe that my sister came up with. She uses canned chicken when she makes it. I usually cook my chicken in the slow cooker, but this week I actually have some leftover chicken from chicken ranch tacos, so I’m using that.

Ingredients:
2 chicken breasts (shredded) – or 1 can chicken
1 large can red enchilada sauce
corn tortillas
shredded cheese – I use reduced fat

Directions: (this is what I do) – I put my chicken and the enchilada sauce in the crockpot the night before and then shred it when I get up in the morning. If you are using canned chicken, you can just shred it as you are making the casserole. I spread some of the chicken/sauce mixture along the bottom of the casserole dish so it doesn’t stick. Break corn tortillas into four pieces and layer across the bottom of the casserole dish. Spread a layer of the chicken/sauce mixture and cheese. Add another layer of corn tortillas. Continue until you are out of the chicken/sauce mixture. Bake at 350 degrees for 25-30 minutes until the cheese is bubbly.

THURSDAY:  Forgotten Chicken – I’m finally getting around to trying some of these recipes that I’ve had pinned on Pinterest forever.  I love the word “forgotten” in this one.  To me, this means low maintenance!  Can’t wait to try it out!

FRIDAY:   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!)  I love this recipe because it’s low maintenance and yummy!

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.

SATURDAY:  Country Ham and Macaroni Casserole – This is without a doubt my kids FAVORITE recipe.  They would eat it multiple times a week if that was an option!  The best part?  You can make two at once and freeze the second one!  This was on our menu last week, but we ended up having tacos instead, so it’s back again!

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

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
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 8 servings   

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

 

Menu Planning Monday: My menu plan for the week of 7/1

My in-laws will be in town this week and I’m all about tried and true favorites that are quick and easy to throw together!  Most of the recipes these week are slow cooker meals and they are super easy to make!  Plus they are kid tested and family friendly!

If you’re new to menu planning, grab a FREE membership to Food on the Table!  Searchtheir database of recipes and choose your favorites.  They’ll generate your grocery list based on the best deals in your area.  You can print it or send it to your Smartphone!  It’s awesome!  Click here to grab your membership–>Food on the Table subscription FREE for life (use the code SUMMERFREE to get your free membership) 

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’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: Chicken Tortilla Bake (slow cooker> – I modified a recipe I found on Homemaking Challenged so that it could be used in the slow cooker and I also added enchilada sauce to give it an extra “kick” My entire family (including my kids) loved this one, so we will definitely be making it again! Watch for my recipe review later this week!

Ingredients:
2 cans cream of chicken soup (I used the 98% fat free version)
1 can green enchilada sauce (small can)
1 can Ro-Tel (small can)
2 boneless skinless chicken breasts (I used frozen ones)
corn tortillas (approximately 12)
shredded cheese (I used 1 8 oz bag)
Tortilla chips (10-13), crushed

Directions:
Place chicken breasts, Ro-Tel, enchilada sauce and cream of chicken soup in slow cooker on low for 6-8 hours (or high for 3-4 hours). Shred chicken when cooked and mix it back into the mixture. Chop up tortillas into bite-size pieces (I used a pizza cutter to do this – it was so easy!). Place a layer of tortillas along the bottom of a square casserole dish. Add a layer of the chicken and sauce mixture. Top with cheese. Repeat this step for 3 layers. I added crushed tortilla chips to the top to give it a crunch. Cook in the oven on 350 degrees for 20-30 minutes until cheese is melted and it is warmed through. You may want to serve your kids with some sour cream if they don’t do well with “hot” stuff.

MONDAY: Cream Cheese Chicken (slow cooker) – This is one of my family’s favorite meals. We RARELY have any leftovers, and if I would let my kids, they would be licking their plates clean!


TUESDAY: Creamy Tortilla soup (slow cooker) – My in-laws are coming into town today and I know I’ll be busy with last minute cleaning and errands, so I picked this recipe because it’s a family favorite, you can throw it all together (literally) in five minutes or less, and everyone loves it!

WEDNESDAY:  BBQ hamburgers and hot dogs plus fruit salad and pasta salad! 

Pizza pasta salad – I found this recipe on Favorite Family Recipes.  We made it for Memorial Day and it was a hit and so we made it again!

Ingredients:
1 bag colored spiral noodles
¾ c. pepperoni cut into wedges
¾ c. mozzarella cut into small cubes
¾ c. fresh tomatoes, diced
½ c. olives, sliced
¼ c. parmesan cheese
1 bottle Bernstein’s Restaurant Recipe Italian Dressing (I’m using Kraft low fat Zesty Italian dressing)

Mix together all ingredients and chill in the fridge for at least 3 hours before serving.

THURSDAY:  Steak stroganoff (slow cooker)  – This is another family favorite!

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)

To freeze: Pour into gallon freezer bags (I used Ziploc containers for this one). Allow to cool before freezing.

To reheat: Thaw in refrigerator overnight. Warm on stove and serve over rice or egg noodles. (Add sour cream when warming if you left it out of the initial recipe)

WW points = 7 points/serving, 6-8 servings (add 3 points for 1/2 c. cooked pasta or 5 points for 1 cup)

FRIDAY:  Chicken ranch tacos (slow cooker) – I made this recipe last week and we loved it so much that I decided to make it again this week!  It’s a totally easy “dump and go” recipe, too!  I’m all about simplifying things this week!

SATURDAY:  Eat out 

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

Menu Planning Monday: My Menu Plan for the week of 6/25

I’m just getting back from vacation and trying to get back into a routine, including meal planning, which is easier said than done!!

If you’re new to menu planning, grab a FREE membership to Food on the Table!  Search their database of recipes and choose your favorites.  They’ll generate your grocery list based on the best deals in your area.  You can print it or send it to your Smartphone!  It’s awesome!  Click here to grab your membership–>Food on the Table subscription FREE for life (use the code SUMMERFREE to get your free membership) 

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’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

MONDAY:

Breakfast – Cold cereal (I’m crazy and made dentist appointments for the kids at at 7 am!)

Lunch – Pizza Pita pockets – We made these a few weeks ago and they were a hit with the kids, so I’m making them again!

Dinner – Chicken ranch tacos (slow cooker) – The “inspiration” for this recipe comes from Do You Smell That?  That recipe calls for cooking it on the stove, but I’m going to cook mine in the slow cooker using a taco seasoning packet, a ranch dip seasoning packet, and a can of chicken broth.  I can’t wait to see how it turns out!  I’m hungry already!

TUESDAY: 

Breakfast – Pancakes

Lunch – Peanut butter and jelly sushi rolls  

Dinner – BBQ chicken with pasta salad 

WEDNESDAY: 

Breakfast – Cold cereal

Lunch – Out (it’s our Cinemark Summer movie day!)

Dinner – Cream cheese chicken (slow cooker)  

THURSDAY:

Breakfast – Peanut butter and bananas on a whole wheat English muffin

Lunch – Grilled cheese sandwiches and tomato soup 

Dinner – Steak stroganoff (slow cooker)  – This is another family favorite!

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)

To freeze: Pour into gallon freezer bags (I used Ziploc containers for this one). Allow to cool before freezing.

To reheat: Thaw in refrigerator overnight. Warm on stove and serve over rice or egg noodles. (Add sour cream when warming if you left it out of the initial recipe)

WW points = 7 points/serving, 6-8 servings (add 3 points for 1/2 c. cooked pasta or 5 points for 1 cup)

FRIDAY:

Breakfast – Mini omelets 

Lunch – Turkey and cheese roll-ups

Dinner – Rice meatballs – This is a recipe from my mother in law.  I love it because it’s quick and easy!

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

SATURDAY: 

Breakfast – Puffed pancakes

Lunch – Tuna sandwiches

Dinner – Sub sandiwches 

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

Menu Planning Monday: My Menu Plan for the week of 6/17

This is a short week for me!

If you’re new to menu planning, grab a FREE membership to Food on the Table!  Search their database of recipes and choose your favorites.  They’ll generate your grocery list based on the best deals in your area.  You can print it or send it to your Smartphone!  It’s awesome!  Click here to grab your membership–>Food on the Table subscription FREE for life (use the code SUMMERFREE to get your free membership) 

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’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:  Since it was Father’s Day, I picked my husband’s two favorites!

Creamy chicken enchiladas – This is a family favorite and we haven’t had them in awhile, so everyone was super excited!

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 

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.

MONDAY:  French dip sandwiches (slow cooker) – This is one of our family’s FAVORITE recipes and it’s so easy to make!

TUESDAY:  Chile Colorado burritos (slow cooker) – I have seriously been craving these ever since I spotted them on Pinterest a few days ago!  I can’t wait to try them!  Instead of the beef bouillon the recipe calls for, I’m going to substitute taco seasoning.

WEDNESDAY: Cream cheese chicken (slow cooker) 

THURSDAY:  Country Ham and Macaroni Casserole – Every time I ask my family to help out with menu planning and give me recipe suggestions, this is always one of the things they choose.

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.

I get the rest of the week off from cooking because Chevy is sending us on a Staycation!  I can’t wait!


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