Menu Plan Monday: 12/4/17

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12/4/17 – 12/10/17

It is that time of year, when meal planning and planning in general becomes a necessity for me.  Lots to do between work and holiday fun!   So hopefully by planning simple meals, we will avoid fast food!

Saturday – Rot. Chicken = Making Burrito Bowls
https://www.heyketomama.com/keto-chicken-enchilada-bowl/r

Sunday- Country Meatloaf, Butternut Squash and Mashed Potatoes

Monday – Chicken Quesadillas

Tuesday – Sausage and Mac and Cheese

Wednesday- Wild Rice Soup

Thursday – Spaghetti

Friday – Hamburgers

Saturday – LEFT OVERS

Sunday – COOKIE PARTY!!!  This years cookie…..Brown Sugar Pecan Cookies.

Soup for work lunch:  Bacon Cheeseburger Soup

Menu Plan Monday–10/23/17

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Wow..what a beautiful week.   Life has been a bit crazy, so I am carrying over many meals from last week.   Since this week looks like it will be equally crazy – I am going to just list the meals I have the ingredients in the house to make.  Hopefully, we can stretch the $88.00 of groceries I just bought for two weeks!  Time for a freezer/Pantry challenge.

Soup and Grilled Cheese Sandwiches
Quesadillas and Salas
Pesto, Mozzarella and Tomato Stuffed Chicken Breasts, Acorn Squash
French Bread Pizza
Chicken Cutlet Zucchini Roll UpsGrilled Veggie Platter
Vegetable Beef and  Barley Soup (slow cooker) 
Balsamic Grilled Chicken and Zucchini
Slow Cooker Creamy Chicken Noodle Soup
Chicken Caesar Salad (Tree House)
Mom’s Mac and Cheese – Sausage
Seafood Salad
Sheet Pan Fajitas
Country Meatloaf, Butternut Squash and Mashed Potatoes
Herbed Chicken ThighsCheesy Garlic Zucchini Rice 1/2 of recipe – Baked Parmesan Zucchini

Double Chocolate Zucchini Muffins
Zucchini Banana Muffins
Honey Maple Zucchini Muffins
Slow Cooked Chicken and Wild Rice

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie and participate in Menu Plan Monday.

Wishing you a wonderful week!!

Menu Plan Monday: October 9th

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10/8/17 – 10/22/17

Sunday, 8th – Pesto, Mozzarella and Tomato Stuffed Chicken Breasts, Savory Zucchini Cheddar Quick Bread , Acorn Squash

Monday, 9th – Taco Salad

Tuesday, 10th –  Paul’s Chicken Soup

Wednesday, 11th- (FPU) – Chicken Salad – Pasta Salad

Thursday, 12th – Enchiladas – Spanish Rice

EASY BEEF ENCHILADAS (What’s For Dinner Site)

Ingredients
2 cups cooked, ground beef
2 10 oz cans Enchilada Sauce
1 1/2 cups shredded cheese (I use Kraft 2% milk cheddar)
1 12 ct. pkg. flour tortillas
Directions
1. Heat oven to 375 degrees F. Heat chicken, 3/4 cup enchilada sauce, and 1 cup cheese in skillet until warmed through and cheese is melted.
2. Spoon enchilada filling onto tortillas; roll up and place seam-side down in lightly greased 13x9x2 baking dish.
3. Pour remaining enchilada sauce over top; sprinkle with remaining 1/2 cup cheese. Bake at 375 for 15-20 minutes.

Friday, 13th –  French Bread Pizza

Saturday, 14th – Chicken Cutlet Zucchini Roll UpsGrilled Veggie Platter

Sunday, 15th – Vegetable Beef and  Barley Soup (slow cooker)

Monday, 16th – Balsamic Grilled Chicken and Zucchini

Tuesday, 17th – Slow Cooker Creamy Chicken Noodle Soup

Wednesday, 18th -Chicken Caesar Salad (Tree House)

Thursday, 19th – Mom’s Mac and Cheese – Sausage 

1-1/2 cups uncooked elbow macaroni
5 tablespoons butter or margarine, divided
3 tablespoons all-purpose flour
1-1/2 cups milk
1 cup (4 ounces) shredded cheddar cheese
2 ounces process American cheese, cubed
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons dry bread crumbs

Cook macaroni according to package directions; drain.  Place in greased

1-1/2 qt. baking dish; set aside.  In a saucepan, melt 4 tablespoons of

butter over medium heat.  Stir in flour until smooth.  Gradually add

milk; bring to a boil.  Cook and stir for 2 minutes; reduce heat.  Stir

in cheese, salt and pepper until cheese is melted.  Pour over macaroni;

mix well.  Melt the remaining butter; add the breadcrumbs.  Sprinkle

over casserole.  Bake, uncovered, at 375 degrees for 30 minutes. 

Yield : 6 Servings

Friday, 20th – Sheet Pan Fajitas

A easy and family friendly one pan dinner!  Top a salad, fill a tortilla or wrap it up in a lettuce or bread wrap!

Prep Time 10 minutes
Cook Time 25 minute
Total Time 35 minutes

Servings 6
Kathi @ Laughing Spatula

Ingredients
  • 1 pound chicken breasts – sliced thinly
  • 1 red pepper – sliced
  • 1 green pepper – sliced
  • 1 yellow pepper – sliced
  • 1 in onion – halved and cut slices
  • 1/4 cup olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • Pinch of chili flakes
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  1. Preheat oven to 400

  2. In small bowl combine oil, chili powder, cumin, chili flakes, garlic, salt and pepper.

  3. Toss chicken, veggies and oil mixture together on a large sheet pan with one inch edge.

  4. Spread out evenly.

  5. Bake for 25-30 minutes until chicken is cooked and the veggies are soft with a crispy edge.

  6. Serve with tortillas, sour cream, avocado and all your favorite fajita fixins!

Saturday, 21st – Country Meatloaf, Butternut Squash and Mashed Potatoes

Sunday, 22nd – Herbed Chicken ThighsCheesy Garlic Zucchini Rice 1/2 of recipe – Baked Parmesan Zucchini

Slow Cooked Chicken and Wild Rice
Zucchini Hashbrowns
Baked Parmesan and Dijon Crusted Chicken
French Bread Pizza
Chicken Enchilada Pasta (Skillet Meal)  Family Favorite!
Double Chocolate Zucchini Muffins
Zucchini Banana Muffins
Honey Maple Zucchini Muffins
Zucchini Grilled Cheese
Fresh Raspberry Pie

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie and participate in Menu Plan Monday.

Wishing you a wonderful week!!

Menu Plan Monday: September 17th

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9/16/17 – 9/30/17

Sunday 16th – Pesto, Mozzarella and Tomato Stuffed Chicken Breasts, Savory Zucchini Cheddar Quick Bread , Acorn Squash

Monday 17th –  Mom’s Mac and Cheese – Sausage 

1-1/2 cups uncooked elbow macaroni
5 tablespoons butter or margarine, divided
3 tablespoons all-purpose flour
1-1/2 cups milk
1 cup (4 ounces) shredded cheddar cheese
2 ounces process American cheese, cubed
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons dry bread crumbs

Cook macaroni according to package directions; drain.  Place in greased

1-1/2 qt. baking dish; set aside.  In a saucepan, melt 4 tablespoons of

butter over medium heat.  Stir in flour until smooth.  Gradually add

milk; bring to a boil.  Cook and stir for 2 minutes; reduce heat.  Stir

in cheese, salt and pepper until cheese is melted.  Pour over macaroni;

mix well.  Melt the remaining butter; add the breadcrumbs.  Sprinkle

over casserole.  Bake, uncovered, at 375 degrees for 30 minutes. 

Yield : 6 Servings

Tuesday 18th – Pork Tenderloins – Zucchini Parmesan Foil Packs and Salad

Wednesday 19th – (FPU) – Chicken Salad – Pasta Salad

Thursday 20th – End-of-Summer Zucchini Mushroom Frittata– Simple Roasted Asparagus (Tree House) – Cantaloupe

Friday 21st – Ham and Cheese Sliders, – Chips

Saturday, 22nd-  Vegetable Beef and  Barley Soup (slow cooker)

Sunday, 23rd – Herbed Chicken ThighsCheesy Garlic Zucchini Rice 1/2 of recipe – Baked Parmesan Zucchini

Monday, 24th – Enchiladas – Spanish Rice

EASY BEEF ENCHILADAS (What’s For Dinner Site)

Ingredients
2 cups cooked, ground beef
2 10 oz cans Enchilada Sauce
1 1/2 cups shredded cheese (I use Kraft 2% milk cheddar)
1 12 ct. pkg. flour tortillas
Directions
1. Heat oven to 375 degrees F. Heat chicken, 3/4 cup enchilada sauce, and 1 cup cheese in skillet until warmed through and cheese is melted.
2. Spoon enchilada filling onto tortillas; roll up and place seam-side down in lightly greased 13x9x2 baking dish.
3. Pour remaining enchilada sauce over top; sprinkle with remaining 1/2 cup cheese. Bake at 375 for 15-20 minutes.

Tuesday, 25th – Big Game Chili – App

Wednesday, 26th – BLT, Cantaloupe and Cucumbers

Thursday, 27th – Chicken Cutlet Zucchini Roll UpsGrilled Veggie Platter

Friday, 28th – Taco Salad

Saturday, 29th – Country Meatloaf, Butternut Squash and Mashed Potatoes

Sunday, 30th –  Egg Benedict Casserole

Balsamic Grilled Chicken and Zucchini
Zucchini Hashbrowns
Baked Parmesan and Dijon Crusted Chicken
French Bread Pizza
Chicken Enchilada Pasta (Skillet Meal)  Family Favorite!
Double Chocolate Zucchini Muffins
Zucchini Banana Muffins
Honey Maple Zucchini Muffins
Zucchini Grilled Cheese
Fresh Raspberry Pie

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie and participate in Menu Plan Monday.

Wishing you a wonderful week!!

Sheet Pan Fajitas

A easy and family friendly one pan dinner!  Top a salad, fill a tortilla or wrap it up in a lettuce or bread wrap!

Prep Time 10 minutes
Cook Time 25 minute
Total Time 35 minutes

Servings 6
Kathi @ Laughing Spatula

Ingredients
  • 1 pound chicken breasts – sliced thinly
  • 1 red pepper – sliced
  • 1 green pepper – sliced
  • 1 yellow pepper – sliced
  • 1 in onion – halved and cut slices
  • 1/4 cup olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • Pinch of chili flakes
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  1. Preheat oven to 400

  2. In small bowl combine oil, chili powder, cumin, chili flakes, garlic, salt and pepper.

  3. Toss chicken, veggies and oil mixture together on a large sheet pan with one inch edge.

  4. Spread out evenly.

  5. Bake for 25-30 minutes until chicken is cooked and the veggies are soft with a crispy edge.

  6. Serve with tortillas, sour cream, avocado and all your favorite fajita fixins!

Menu Plan Monday: August 28th, 2017

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8/27/17 – 9/10/17

Hello Friends,  the garden is producing a lot of zucchini so there will be a lot of recipes this menu to use up the bounty.   I love finding new ways to make zucchini.  I am continuing to prep my lunches for the week, trying a few new recipes.  This has been working well and I am eating better.  I hope everyone is having a great summer. 

Sunday, 27th –  Hamburgers – Tots or Fries

Monday, 28th – Pork Tenderloins – Zucchini Parmesan Foil Packs and Salad

Tuesday, 29th – Quesadillas/ Salsa

Wednesday, 30th – End-of-Summer Zucchini Mushroom Frittata– Simple Roasted Asparagus (Tree House) – Cantaloupe

Thursday, 21st – (Mom Out for Evening) – Seafood Salad

Friday, September 1st – (working late) – Chicken Salad with Peaches and Nuts – App

Saturday, 2nd – Chicken Cutlet Zucchini Roll UpsGrilled Veggie Platter

Sunday, 3rd – Herbed Chicken ThighsCheesy Garlic Zucchini Rice 1/2 of recipe – Baked Parmesan Zucchini


Monday, 4th – Broiled Tilapia Parmesan, House Salad, Grilled Pineapple (Tree House)

Tuesday, 5th – Creamy Breakfast Quiche – Fruit

Wednesday, 6th – (Working Late) – Chicken Salad

Thursday, 7th – Big Game Chili – App

Friday, 8th – Ham and Cheese Sliders, – Chips

Saturday, 9th – (Soccer Game/United)  Sandwiches on the Go

Sunday, 10th – Grilled Tomato Basil Chicken/ Asparagus/ Potatoes


Double Chocolate Zucchini Muffins
Zucchini Banana Muffins
Honey Maple Zucchini Muffins

Sausage Egg Roll in a Bowl

Menu Plan Monday: July 23rd, 2017

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7/23/17 – 8/6/17

Hello Friends,  the garden is producing a lot of zucchini so there will be a lot of recipes this menu to use up the bounty.   I love finding new ways to make zucchini.  I am continuing to prep my lunches for the week, trying a few new recipes.  This has been working well and I am eating better.  I hope everyone is having a great summer. 

Favorite blog:  Damn Delicious – lots of great zucchini recipes!
Check out these amazing Meal Prep Recipes.  So great for making my lunch for the week. 

Sunday, July 23rd – End-of-Summer Zucchini Mushroom Frittata– Simple Roasted Asparagus (Tree House) – Cantaloupe

LUNCH: Asian Chicken Mason Jar Salad

Monday, July 24th – Chicken Caesar Salad (Tree House) – Chicken Tenderloins

Tuesday, 25th – Eggroll in a Bowl

Wednesday, 26th –  Grilled Chicken with Savory Summer Vegetable – Cheesy Garlic Zucchini Rice

Thursday, 27th – Pork Tenderloins – Zucchini Parmesan Foil Packs and Salad

Friday, 28th – – Brats – Chips

Saturday, 29th – Roast Chicken Sheet Pan Dinner


Sunday, 30th – Herbed Chicken Thighs – Chicken Rice – Baked Parmesan Zucchini

LUNCH:  Shrimp Zucchini Noodles Meal Prep

Monday, 31st –  (VACATION) Broiled Tilapia Parmesan, House Salad, Grilled Pineapple (Tree House)

Tuesday, 1st – (work Late) – Pizza

Wednesday, 2nd – (VACATION) – Creamy Breakfast Quiche – Fruit

Thursday, 3rd – (VACATION) – Teriyaki Chicken Zucchini Noodles

Friday, 4th -(VACATION) – Hamburgers

Saturday, 5th – Chicken Cutlet Zucchini Roll UpsGrilled Veggie Platter

Sunday, 6th – Lemon-Herb Fish – Simple Springtime Salad with Raspberry Dressing – Baked Potatoes (Tree House)

Double Chocolate Zucchini Muffins
Zucchini Banana Muffins
Honey Maple Zucchini Muffins
Zucchini Noodles with Turkey Meatballs
Detox Chicken Soup
Zucchini Grilled Cheese
Fresh Raspberry Pie

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie and participate in Menu Plan Monday. 

Wishing you a wonderful week!!

Menu Plan Monday: July 9th, 2017

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6/9/17-6/23/17

Sunday, 9th – Honey Glazed Roast Salmon Sheet Pan Dinner – Corn on Cob

Monday, 10th – Chicken Caesar Salad (Tree House) – Chicken Tenderloins

Tuesday, 11th – Enchiladas – Spanish Rice

Wednesday, 12th – Italian Skillet Frittata – Simple Roasted Asparagus (Tree House) – Cantaloupe

Thursday, 13th – Lemon-Herb Fish – Simple Springtime Salad with Raspberry Dressing – Baked Potatoes (Tree House)

Friday, 14th – Hamburgers – Waffle Fries/ Sweet Potato Fries (sauce)

Saturday, 15th – Grilled Chicken with Savory Summer Vegetable – Strawberry Salad with Greens and Feta Cheese –(Tree House)

Sunday, 16th –  Broiled Tilapia Parmesan, House Salad, Grilled Pineapple (Tree House)

LUNCH:  Greek Mason Jar Salad

Monday, 17th – Herbed Chicken Thighs – Chicken Rice – Mixed Veggies

Tuesday, 18th – Chicken Fajita Sheet Pan Dinner

Wednesday, 19th – (FPU Community Group) – French Dip Sandwiches – Red Potato Salad Dijon

FRENCH DIP SANDWICHES

  • 3-4 lb. roast

  • 2 tbsp. yellow mustard
  • 1 package onion soup mix
  • French rolls

Place meat in slow cooker, cover with mustard and sprinkle with onion soup mix. Cover and cook on low for 8-12 hours (depending on how hot your slow cooker cooks). When fully cooked, carve into thick slices or shred. Strain broth and skim fat if desired. Serve meat on French rolls with juice in small bowls or saucers for dipping

Thursday, 20th –  Creamy Breakfast Quiche – Fruit

Friday, 21st  – Brats – Chips

Saturday, 22nd – Pork Tenderloins – Baby Brussels Sprouts

Sunday, 23rd – Asian Chicken Thighs – Fried Rice – Peas

LUNCH: Taco Mason Jar Salad (ground turkey)

Future Meals:
Crispy Chicken Sheet Pan Dinner
Roast Chicken Sheet Pan Dinner

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie and participate in Menu Plan Monday. 

Wishing you a wonderful week!!

Menu Plan Monday– June 19, 2017

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6/4/17-6/11/17


Sunday 18th – Grilled Chicken with Savory Summer Vegetable – Strawberry Salad with Greens and Feta Cheese – Steamed Sweet Potatoes with Butter (Tree House)

Monday, 19th – Salmon Oriental – Broccoli and Sweet Potato  (Tree House)

Tuesday, 20th  – (Mom out of Town) – Chicken Pot Pies

Wednesday, 21st – (Mom Out of Town) – Hot Dogs

Thursday, 22nd – (Mom Out of Town) – Simek’s Lasagna

Friday, 23rd –  Grilled Hamburgers – Waffle Fries

Saturday, 24th – Leftovers


Sunday, 25th – Super Juicy Pork Chops – Crisp Green Salad – Simple Steamed Broccoli (Tree House)

Monday, 26th – Lemon-Herb Fish – Simple Springtime Salad with Raspberry Dressing – Baked Potatoes (Tree House)

Tuesday, 27th – Italian Skillet Frittata – Simple Roasted Asparagus (Tree House)

Wednesday, 28th – Broiled Tilapia Parmesan, House Salad, Grilled Pineapple (Tree House)

Thursday, 29th –  Leftovers

Friday, 30th –

Saturday, July 1st – Chicken Caesar Salad (Tree House)

BREAKFAST
Potato & Egg Burritos
Blueberry Muffins

LUNCH
Strawberry, Feta & Almond Salad : 

2 tsp Dijon mustard
1 tsp honey
¼ red onion, minced
2 Tbsp apple cider vinegar ⅓ cup olive oil salt & pepper
4 oz spinach ½ head iceberg lettuce, chopped
4 oz feta cheese, crumbled
1 quart strawberries, hulled— small berries halved, large ones quartered
1 cup almonds, chopped

1. In a small bowl, stir together the mustard, honey, onion and vinegar. Stir in the olive oil and season with salt and pepper. 2. Put the spinach & lettuce in a large bowl. Add the strawberries, feta and almonds.
Avocado Tuna Salad

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie and participate in Menu Plan Monday. 

Wishing you a wonderful week!!