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
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!
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
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