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Menu Plan Monday: my menu plan for the week of 9/23

September 24, 2012 by 1 Comment

You’ll be seeing me post a lot in the next couple of weeks about budgeting and how to get your budget on track.  One of the biggest ways we’ve been able to cut expenses and stick to our budget is through menu planning!  I work full time and how two school-aged kids who have after school activities almost every day, so we’re busy.  These are quick and easy recipes that our whole family loves!  Most of them can be thrown into the slow cooker with less than 5 minutes prep time!

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:  French dip sandwiches – This is a family favorite and I love it because it literally takes minutes to throw it into the slow cooker and it cooks all day!  Prep time, including shredding the meat before you’re ready to eat it, is about 5 minutes!  NO KIDDING!

I also made this, which is another family favorite, to take to a family that just had a baby:

Chicken tortilla soup

MONDAY:  Black Bean and Chicken Burritos – This is my “knock off recipe” from a place called Cafe Rio that we used to love!  It’s super easy to throw together!

TUESDAY:  Melt in Your Mouth Meatloaf  – Yes, it’s meatloaf and yet it’s a hit every time I make it…one of those recipes I can never go wrong with!

WEDNESDAY:  Slow Cooker Chicken Lickin’ Good Pork Chops – Another super easy recipe that my family loves!

THURSDAY:  Balsamic Chicken (slow cooker) – This recipe was posted by Holly on the Simply Clean Living blog.  We’ve tried it a few times now and it is a hit with our family.

Ingredients:
4 Boneless Skinless Chicken Breast Halves – approx. 1.5 to 2 lbs.
½ C. Olive Oil
½ – 1 C. Balsamic Vinegar – depending on how tangy you like the recipe
1 large can of diced tomatoes
1 can tomato sauce
3-4 cloves of garlic minced or pressed
2 t. crushed dry oregano

Combine all ingredients in Crockpot. Cook on low for 6-8 hours. Shred chicken with a fork and serve chicken and sauce over rice or angel hair pasta. The consistency and taste of the sauce is sweet and tangy like an Italian barbeque sauce.

FRIDAY:  Chuck E Cheese – The school where I work is having “spirit night” so I’m going to show my support plus I’m using it to bribe my kdis this week!

SATURDAY:  Bourbon chicken – Keli shared this recipe awhile back in a Menu Planning Monday post on her blog.  Our family loves it and it’s fairly easy to make!

Ingredients:
1 1/2-2 lbs boneless, skinless chicken breasts (cut into bite size pieces)
1-2 T olive oil
1 garlic clove, crushed
1/4 tsp ginger
3/4 tsp crushed red pepper flakes
1/4 c. apple juice (in the comments section on Recipezaar, some people substituted pineapple juice or orange juice)
1/3 c. light brown sugar
2 T ketchup
1 T cider vinegar (in the comments section on Recipezaar, some people substituted balsamic vinger or did half and half)
1/2 c. water
1/3 c. soy sauce
Directions:
Heat oil in a large skillet. Add chicken pieces and cook until lightly browned. Remove chicken. Add remaining ingredients, heating over medium heat until well dissolved. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes. Serve over hot rice.
NOTES: On Recipezaar, some people mixed cornstarch and water and added it at the end to thicken the sauce.

 

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Menu Planning Monday: My Menu Plan for the week of 9/16

September 17, 2012 by Leave a Comment


You’ll be seeing me post a lot in the next couple of weeks about budgeting and how to get your budget on track.  One of the biggest ways we’ve been able to cut expenses and stick to our budget is through menu planning!  I work full time and how two school-aged kids who have after school activities almost every day, so we’re busy.  These are quick and easy recipes that our whole family loves!

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:  Spinach Chicken wraps  – We are taking a Dave Ramsey Financial Peace University Class on Sunday nights and we don’t get home until close to 7, so our dinners have to be quick and easy.  This is one of our favorite “quick fixes”  I buy grilled or breaded chicken strips, a Caesar Salad mix, and spinach tortillas.  We add in some tomatoes and cheese and fill the wraps.

MONDAY:  Chicken ranch tacos – I discovered this recipe on Pinterest a few months ago and since then, we have this at least twice a month.  It’s definitely become a family favorite and it’s so easy to make!

TUESDAY:  Cream cheese chicken (slow cooker) – This was actually on our menu last week, but things didn’t quite work out according to plans, so we’re having it this week instead!

WEDNESDAY: Beef tips (slow cooker) – I found this recipe in Taste of Home Magazine a few years ago.  It’s yummy and easy to make!  We usually serve ours over mashed potatoes instead of noodles.

Ingredients:
1 beef top sirloin steak (1 pound), cut into 1-inch cubes
2 to 3 medium carrots, chopped
1 to 1-1/2 cups chopped celery
1 cup chopped onion
1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
1/2 to 1 cup white wine or beef broth
2 teaspoons cornstarch
1/4 cup cold water
Hot cooked egg noodles

Directions:
In a 3-qt. slow cooker, combine the beef, carrots, celery, onion, soup and wine or broth. Cover and cook on low for 6-7 hours or until meat is tender.

Combine cornstarch and water until smooth; gradually stir into cooking juices. Cover and cook on high for 15 minutes or until thickened. Serve with noodles. Yield: 4 servings.

THURSDAY:  Spirit Night – We will be supporting the elementary school that my kids go to by attending their spirit night at a local restaurant.

FRIDAY:  Chicken & dumplings (slow cooker)

Ingredients:
4 skinless, boneless chicken breasts
2-3 carrots, sliced
2-3 celery stalks, sliced
1 onion, diced
1 can chicken broth
1 can cream of chicken soup (I use 98% fat free)
1 tsp salt, optional
1 tsp garlic powder
1/4 tsp pepper
paprika
2 pkg refrigerated biscuit dough, torn in pieces (I only use one)Place chicken, vegetables, soups & seasonings in crockpot and fill with enough water to cover.  Cover with lid and cook on low 5-6 hours.  About 30 minutes before serving, place the torn biscuit dough into the crockpot.  Cook until the dough is no longer raw in the center. NOTE:  If I don’t have time for the biscuits to cook in the slow cooker, I just cook them in the oven and then tear up the biscuits and add them.


Image Credit: What’s on my menu

SATURDAY:  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!


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

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Menu Planning Monday: My Menu Plan for the week of 9/2

September 3, 2012 by 2 Comments

I’m not ashamed to admit that I’ve had a hard time getting back into a routine of menu planning and finding time to throw meals together before I leave for work in the morning, but I keep trying!  Here’s my plan for this week!

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:  Rice meatballs – This is favorite family recipe that I got from my mother-in-law.  It’s actually been on our menu for awhile now, but I kept skipping it. It’s a quick and easy fix and was perfect for Sunday night!

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

MONDAY:  BBQ steak 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.

For dessert, I’ll be trying this recipe for Lemony Lemon Brownies (I’ll let you know how it goes!)

TUESDAY:  Chicken enchilada casserole – This is a recipe that my sister came up with. She uses canned chicken when she makes it. I came up with a little bit of a variation.  It is so easy and kid friendly, too!

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 25-30minutes until the cheese is bubbly.

WEDNESDAY:  Chili (slow cooker) – This is super easy to make!  It’s so easy that my husband is in charge of dinner tonight!

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.

THURSDAY:  Chicken Lickin’ Good Pork Chops

FRIDAY:  It’s my birthday, so I’m hoping we’ll be eating out tonight and using one of the freebies that came in my inbox this week!

SATURDAY:  Bourbon chicken – Keli shared this recipe awhile back in a Menu Planning Monday post on her blog.  Our family loves it and it’s fairly easy to make!

Ingredients:
1 1/2-2 lbs boneless, skinless chicken breasts (cut into bite size pieces)
1-2 T olive oil
1 garlic clove, crushed
1/4 tsp ginger
3/4 tsp crushed red pepper flakes
1/4 c. apple juice (in the comments section on Recipezaar, some people substituted pineapple juice or orange juice)
1/3 c. light brown sugar
2 T ketchup
1 T cider vinegar (in the comments section on Recipezaar, some people substituted balsamic vinger or did half and half)
1/2 c. water
1/3 c. soy sauce
Directions:
Heat oil in a large skillet. Add chicken pieces and cook until lightly browned. Remove chicken. Add remaining ingredients, heating over medium heat until well dissolved. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes. Serve over hot rice.
NOTES: On Recipezaar, some people mixed cornstarch and water and added it at the end to thicken the sauce.
Sides:  steamed broccoli

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

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Food on the Table: FREE menu planning plus win $1200 in prizes!

July 10, 2012 by Leave a Comment

If you are looking for ways to save money, meal planning is the answer!  Meal planning helps us to stay within our budget because we have a “plan” for eating each week (which keeps us from spending money eating out) and it helps me to save at the grocery store, too!

If you’re new to meal planning or you’re trying to save time, check out Food on the Table!  You can make your weekly meal plan in about 15 minutes including recipes and your grocery list!  It’s that EASY!  Right now, they’re having a summer sweepstakes and they’re also giving away $1,200 in prizes including Visa gift cards!  That would help you stretch your budget even more!

Here’s how you can take advantage of this offer:

Click here to grab your free for life membership to Food on the Table–> Food on the Table FREE for life! Make sure you enter the code SUMMERFREE at check-out to grab this freebie!  (if you click through the links in this post, it should automatically show up for you)  This offer was supposed to end last month, but they have extended it, so hurry and grab it while you can!

1. Select stores in your area (I was able to add Kroger, Target, Randalls, and HEB for my area)

2. Choose your recipes for the week (they have gluten free, vegetarian, low carb, and low fat options and you can sort by crock pot recipes, pastas, casseroles, etc. too!)

3.  They’ll create your grocery list based on the best sales for the stores in your area!  You can customize your list and add additional ingredients and you can print it or access it from your Smartphone!

If you have a Smartphone, make sure you check out their free app!  I absolutely love it because I can do my meal planning on the go and I have my grocery list right there on my phone!!

NOTE:  I couldn’t figure out how to sign up for the free membership using the app on my phone, so I did have to create my membership initially using my computer.

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

 

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

July 2, 2012 by 1 Comment

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

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