Menu Plan Monday:

Menu-Plan-Monday-1

11/28/16 – 12/11/16

 

Monday 28th – Chicken Breasts,  Broccoli and Salad

Tuesday 29th – Kielbasa and Potatoes

Wednesday 30th – Lasagna

Thursday, Dec. 1st – Lasagna

Friday, 2nd – Hamburgers and Fries

Saturday 3rd – Roast,  Green Beans and  Mashed Potato

Sunday,4th – Steak Salad

 

Monday, 5th- Sausage – Mac and Cheese

MOM’S MACARONI AND CHEESE

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, 6th – (working Late)  -Chicken and Rice

Easy Chicken & Rice Casserole

Chicken breasts
1 cup rice
1 can your choice cream of … soup
1 packet Italian seasoning mix
2 cups boiling water
Salt & pepper, or your favorite seasonings

Mix soup, rice and Italian Seasoning with 2 cups boiling water. 

Pour into a 9 x 13 baking pan, place Chicken on top and sprinkle with paprika. 

Cover with foil and bake for 1 hour and 20 minutes. Put in oven at 350.

Wednesday, 7th –Ground Philly Cheesesteak Grilled Cheese

Thursday, 8th –  Chicken and Broccoli Stir Fry

Friday, 9th – French Bread Pizza (spinach crust pizza)

Saturday, 10th –Tilapia, Cauliflower and Potato

Sunday, 11th –   Cookie Party – Appetizers

 

The Fresh 20 is a 5 day meal plan. They offer the following menus: Gluten Free, Dairy Free, Classic, Vegetarian, For One, Kosher and Lunch

f20-logo

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: November 7th

Saturday- Baked Teriyaki Chicken,  Mom’s Mac and Cheese

MOM’S MACARONI AND CHEESE

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

Sunday – Chili and Corn Bread

VERSATILE SLOW-COOKER CHILI

Makes 6-8 servings

Prep Time: 25 minutes
Cooking Time: 6 hours

1 lb. ground beef or turkey
2 – 15-oz. cans tomato sauce
2 – 15-oz. cans kidney bens or black beans, drained
1 envelope dry chili seasoning
15-oz can of water, or more or less 

  1. Brown ground beef or turkey in a non-stick skillet. Drain
  2. Combine all ingredients in the slow cooker.
  3. Cover and cook on Low for 6 hours.

** Fix-It and Forget-It – 5 Ingredient Favorites

 

Monday 7th- Spinach Crustless Quiche

Tuesday 8th – Noodle Soup to Grilled Cheese

Wednesday 9th – Eating at Church

Thursday 10th –Left Overs

Friday 11th – Breaded Chicken Sandwiches

Saturday 12th – Perfect Pot Roast

Sunday 13th – Classic Lasagna – Salad and Garlic Bread

 

Monday 14th- Pork Chops and Smashed Parmesan Potatoes

Tuesday15th – Beef Enchiladas and 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.

Wednesday 16th- Mexican Chicken Soup

Thursday 17th- Chicken and Broccoli Stir Fry

Friday 18th – Ground Philly Cheesesteak Grilled Cheese

Saturday 19th – Maple Chicken and Carrots

Sunday 20th – Creamy Garlic Parmesan Cheese and Mac – Rotisserie Chicken

 

Work Lunch for Week: Butternut Squash Soup  and Salad

Turkey Ranch Burgers

Snack:   Snap Peas  and Hummus

Breakfast: Broccoli and Cheddar Egg Bake

 

The Fresh 20 is a 5 day meal plan. They offer the following menus: Gluten Free, Dairy Free, Classic, Vegetarian, For One, Kosher and Lunch

f20-logo

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

Need help getting started menu planning – Emeals is also great solution.  Many meal plans to chose from at a very affordable price.

eMeals - Easy Meals for Busy People!

Wishing you a wonderful week!!

Menu Plan Monday: October 31st

Menu-Plan-Monday-1

10/29/16 – 11/06/16

 

Saturday – Lasagna Roll Ups , Green Beans, Salad (Fresh 20 GF October 9, 2015 ), Garlic Bread

· LASAGNA ROLL UPS

· spaghetti sauce (your choice)

· 1 lb mozzarella cheese

· 15 ounces ricotta cheese

· parmesan cheese

· 1 (16 ounce) bag frozen spinach, rinsed and squeezed out

· 1 egg

· lasagna noodle

  1. cook lasagna noodles about 2-5 min shorter than the time it says (they are easier to handle then) mix all together in a bowl.
  2. Grated mozzarella cheese, ricotta cheese, frozen spinach, and the egg.
  3. Add some Parmesan cheese.
  4. lay out lasagna noodles, spread the cheese mixture.
  5. then add sauce.
  6. roll lasagna noodle, place in a 13 x 9 in pan (this will hold about 12 roll ups) keep doing this until your pan is full.
  7. then spread more sauce and Parmesan cheese on top.
  8. When it is time to bake take out the sauce and the roll ups as many as you need.
  9. Bake 350 oven for 40 min (if thawed) or until cheese is melted

Sunday –  Tommy’s Birthday Meal – Panera Broccoli and Cheese SoupTurkey Focaccia Club Sandwiches (Simple & Delicious: Oct/Nov 2013 – pg 21) and Oreo Fudge Ice Cream Cake

 

Monday – Squirmy Wormy Sandwiches and Chips

Tuesday – Chicken and Broccoli Stir Fry  x 2

Wednesday –  Chicken and Rice Soup (crockpot)

Thursday – Beef Enchiladas and 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 – Black Bean Quesadillas:

  • Onions, red – 3/4, diced
  • Bell peppers, any color – 1 1/2, diced
  • Cilantro, fresh (opt) – 1 1/2 Tbsp, chopped
  • Beans, black (14 oz / 397 g) – 1 1/2 cans, drained and rinsed
  • Oil, cooking – 1 1/2 Tbsp
  • Chili powder – 1 1/2 tsp
  • Cumin, ground – 3/4 tsp
  • Salsa, store-bought (choose your fave) – 1 1/8 cups
  • Tortillas, flour and taco-sized – 18
  • Cheese, cheddar or Mexican blend – 9 oz, shredded
  • Sour cream, for serving – 3/8 cup
 
  1. Heat a saucepan over medium heat. Add oil and when hot, add onions and bell peppers and saute until tender, ~3 minutes. Add chili powder and cumin and saute until fragrant, ~1 minute. Add black beans and salsa and simmer until any extra moisture is cooked off, 2 to 3 minutes. Take pan off the heat and stir in cilantro (the portion for the quesadillas). Season with some salt and pepper.
  2. Heat a nonstick frying pan over medium heat. Place a tortilla in the pan, top it with a heaping spoonful of filling, cheese and then another tortilla. When the tortilla on the bottom is golden brown and crisp, flip the quesadilla and cook on the other side until golden brown and crisp. Continue with the remaining tortillas and filling. (Note: As written, the recipe makes 1.5 quesadillas per person.)
  3. Slice quesadillas into wedges and serve with guacamole, sour cream and extra salsa. Enjoy!

Saturday- Baked Teriyaki Chicken,  Mom’s Mac and Cheese

MOM’S MACARONI AND CHEESE

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

Sunday – Chili and Corn Bread

VERSATILE SLOW-COOKER CHILI

Makes 6-8 servings

Prep Time: 25 minutes
Cooking Time: 6 hours

1 lb. ground beef or turkey
2 – 15-oz. cans tomato sauce
2 – 15-oz. cans kidney bens or black beans, drained
1 envelope dry chili seasoning
15-oz can of water, or more or less 

  1. Brown ground beef or turkey in a non-stick skillet. Drain
  2. Combine all ingredients in the slow cooker.
  3. Cover and cook on Low for 6 hours.

** Fix-It and Forget-It – 5 Ingredient Favorites

 

Work Lunch for Week:      Panera Copycat Autumn Soup and Salad

Snack:   Snap Peas  and Hummus

Breakfast:   Broccoli and Cheddar Egg Bake

 

The Fresh 20 is a 5 day meal plan. They offer the following menus: Gluten Free, Dairy Free, Classic, Vegetarian, For One, Kosher and Lunch

f20-logo

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

Need help getting started menu planning – Emeals is also great solution.  Many meal plans to chose from at a very affordable price.

eMeals - Easy Meals for Busy People!

Wishing you a wonderful week!!

Menu Plan Monday : October 17th, 2016

Menu-Plan-Monday-1

10/16/16 – 10/30/16

Breakfast:

Steel Cut Oats (crockpot)

Broccoli and Cheddar Egg Bake

Banana Crumb Muffins

 

Sunday,16th – 2) SEARED SCALLOPS creamy vegetable rice (Fresh 20 Sept 23, 2016)

Monday, 17th – Best BLT Ever

Tuesday, 18th – Chicken and Rice Soup (crockpot)

Wednesday, 19th – Corned Beef with carrots and Potatoes (crockpot) and Fried Cabbage

Thursday, 201th –  Leftovers

Friday, 21st –  Black Bean Quesadillas:

  • Onions, red – 3/4, diced
  • Bell peppers, any color – 1 1/2, diced
  • Cilantro, fresh (opt) – 1 1/2 Tbsp, chopped
  • Beans, black (14 oz / 397 g) – 1 1/2 cans, drained and rinsed
  • Oil, cooking – 1 1/2 Tbsp
  • Chili powder – 1 1/2 tsp
  • Cumin, ground – 3/4 tsp
  • Salsa, store-bought (choose your fave) – 1 1/8 cups
  • Tortillas, flour and taco-sized – 18
  • Cheese, cheddar or Mexican blend – 9 oz, shredded
  • Sour cream, for serving – 3/8 cup
Make
  1. Heat a saucepan over medium heat. Add oil and when hot, add onions and bell peppers and saute until tender, ~3 minutes. Add chili powder and cumin and saute until fragrant, ~1 minute. Add black beans and salsa and simmer until any extra moisture is cooked off, 2 to 3 minutes. Take pan off the heat and stir in cilantro (the portion for the quesadillas). Season with some salt and pepper.
  2. Heat a nonstick frying pan over medium heat. Place a tortilla in the pan, top it with a heaping spoonful of filling, cheese and then another tortilla. When the tortilla on the bottom is golden brown and crisp, flip the quesadilla and cook on the other side until golden brown and crisp. Continue with the remaining tortillas and filling. (Note: As written, the recipe makes 1.5 quesadillas per person.)
  3. Slice quesadillas into wedges and serve with guacamole, sour cream and extra salsa. Enjoy!

Saturday, 22nd – Baked Teriyaki Chicken,  Mom’s Mac and Cheese

MOM’S MACARONI AND CHEESE

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

Sunday,23rd –  Stuffed Pork Chops  – Roasted Butternut Squash and Apple Sauce

 

Monday, 24th – Taco Potluck Casserole

Tuesday, 25th – Rotisserie Chicken – Stuffing and Corn

Wednesday, 26th – Butternut Squash Soup –make your own sandwich

Thursday, 27th – LEFTOVERS

Friday, 28th  –  Hamburgers and Onion Rings

Saturday, 29th – Taco Salad (Crockpot)

Tacos For A Crowd (crockpot)
2-1/2 lbs. lean ground beef
1 medium onion, chopped
2 cans (10 oz) stewed tomatoes
2-3 cans (8 oz) tomato sauce
2 pkgs. taco mix
Salt and pepper to taste
3 dozen taco shells
Brown meat, drain and add onion. Combine stewed tomatoes, tomato
sauce, taco mix and salt and pepper in a crockpot. Add meat
mixture. Cook on high for 1-1/2 hours continue cooking for 2 hours
on medium or the low setting. Serve with shredded lettuce, diced
tomatoes, onions, olives, cheese and sour cream on browned shells

Sunday, 30th – Lasagna Roll Ups , Green Beans, Salad (Fresh 20 GF October 9, 2015 ), Garlic Bread

· LASAGNA ROLL UPS

· spaghetti sauce (your choice)

· 1 lb mozzarella cheese

· 15 ounces ricotta cheese

· parmesan cheese

· 1 (16 ounce) bag frozen spinach, rinsed and squeezed out

· 1 egg

· lasagna noodle

  1. cook lasagna noodles about 2-5 min shorter than the time it says (they are easier to handle then) mix all together in a bowl.
  2. Grated mozzarella cheese, ricotta cheese, frozen spinach, and the egg.
  3. Add some Parmesan cheese.
  4. lay out lasagna noodles, spread the cheese mixture.
  5. then add sauce.
  6. roll lasagna noodle, place in a 13 x 9 in pan (this will hold about 12 roll ups) keep doing this until your pan is full.
  7. then spread more sauce and Parmesan cheese on top.
  8. When it is time to bake take out the sauce and the roll ups as many as you need.
  9. Bake 350 oven for 40 min (if thawed) or until cheese is melted

 

The Fresh 20 is a 5 day meal plan. They offer the following menus: Gluten Free, Dairy Free, Classic, Vegetarian, For One, Kosher and Lunch

f20-logo

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

Need help getting started menu planning – Emeals is also great solution.  Many meal plans to chose from at a very affordable price.

eMeals - Easy Meals for Busy People!

 

Wishing you a wonderful week!!

Menu Plan Monday: 10/3/16

Menu-Plan-Monday-1

10/1/16 – 10/16/16

 

 

Saturday, Oct. 1st – Harvest Sheet Pan Chicken  (didn’t like this chicken –cinnamon on chicken not my fav)

Sunday, Oct. 2nd – Slow Cooker Turkey Breast With Gravy  -Taste of home/Simple Oct/Nov 2016 pg 72 – Mashed Potatoes and Green Bean  (Paul likes this crockpot meal)

Monday, 3rd- Chicken Cordon Bleu Bake

Tuesday,4th – Rotisserie Chicken (crockpot)  – Broccoli Slaw – Stuffing  (Paul likes this crockpot meal)

Wednesday, 5th – Best Slow Cooker Beef Stew

Thursday, 6th – Chicken and Broccoli Stir Fry  x 2

Friday, 7th – Marlboro Man Sandwich  and Chips

Saturday, 8th –  (4) CHICKEN OKRA STEW

Sunday, 9th – (1) GLAZED PORK CHOPS sweet potatoes & green beans (Fresh 20 Sept 23, 2016)

 

Monday, 10th – (3) CHOPPED FALL SALAD (Fresh 20 Sept 23, 2016)

Tuesday,11th – Unstuffed Cabbage Roll Soup (Crockpot)  (Paul likes this crockpot meal)

Wednesday, 12th – French Dip Sandwiches(Crockpot) (Paul likes this crockpot meal)

Thursday,  13th – (5) SWEET POTATO HASH fried eggs (Fresh 20 Sept 23, 2016)

Friday, 14th – Hawaiian Ham and Swiss Sliders

Saturday, 15th – (2) SEARED SCALLOPS creamy vegetable rice (Fresh 20 Sept 23, 2016)

Sunday,16th –Chicken Alfredo Roll ups 

 

Recipes to try:

 Chicken Soup and crusty bread  

Four Cheese Stuffed Shells

Tuscan White Bean Sausage Soup  (Crockpot)
Mexican Chicken Soup (Crockpot)

Slow Cooked Balsamic Caprese Stuffed Chicken Thighs  (Crockpot)

Banana Crumb Muffins

 

The Fresh 20 is a 5 day meal plan. They offer the following menus: Gluten Free, Dairy Free, Classic, Vegetarian, For One, Kosher and Lunch

f20-logo

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

Need help getting started menu planning – Emeals is also great solution.  Many meal plans to chose from at a very affordable price.

eMeals - Easy Meals for Busy People!

Wishing you a wonderful week!!

Menu Plan Monday: 9/19/16

Menu-Plan-Monday-1

9/18/16 – 10/1/16

 

Fall is upon us and our schedules just became much busier.   Tommy has school, soccer, confirmation and homework. We in addition to monitoring Tommy’s activities have classes at Church on Tuesday and Wednesday nights as well.    I am going to need to rely on crockpot meals for Tuesdays and Wednesdays for the next 9 weeks.   The first weeks of school we have not had as healthy meals as I would like.  We even ate out a few times.   We can’t keep that up as we are  trying to become debt free!!  Time to get back to following my menu and doing food prep ahead of time!    Hope you  are off to a wonderful fall season.   I sure love fall meals….so easy to put soup into the crockpot for a quick meal.

Sunday,  18th – Chicken Enchilada Pasta (Skillet Meal)  Family Favorite!

Monday, 19th – Best Pork Chops​- Bacon Ranch Pasta Salad

Marinade: (2 hours)
1/2 cup water
1/3 cup Soy Sauce
1/4 cup Worchestershire Sauce
1/3 cup EV Olive Oil
1 heaping tablespoon of chopped garlic
’bout 10 Basil leaves chopped into ribbons
Saturday
Oil the grill with some olive oil, then crank it so it hits like 450-500 degrees. (You don’t have to, but I threw on a cedar plank and got it smoking during this time before I put the chops on) Put the chops on and turn down the grill so it stays around 350 for the rest of the time. Close lid. (On our grill this means turn it down to about half-power for all of the burners) Grill 2 minutes, then turn (not flip, just turn), them a quarter turn and grill 2 more minutes on the same side. Close lid. Then flip and grill 2 minutes, (close lid) and then turn them a quarter turn and grill for 2 more minutes. Close lid… (8 minutes total, 4-minutes each side). Remove to a plate, wrap it all up with foil and let them rest for 5 minutes. There you go.

Tuesday, 20th – Unstuffed Cabbage Roll Soup

Wednesday, 21st – Rotisserie Chicken (crockpot)  – Broccoli Slaw

Thursday, 22nd –  Chicken Sausage and Zucchini Fritter with Avocado Dill Dip

Friday, 23rd – French Bread Pizza

Saturday, 24th – Baked Teriyaki Chicken, Mac and Cheese and Corn

Sunday, 25th –  Birthday Celebration – Beef Enchiladas and Spanish Rice and  Mexican Corn

Samoa Poke Cake

 

Monday, 26th- Chicken and Broccoli Stir Fry  x 2

Tuesday, 27th – BEEF BARLEY SOUP

1 lb ground beef, browned
6 cups water
32 ounces canned tomatoes, stewed, crushed or whole
3 cups sliced carrots
1 cup diced celery
1 cup diced potatoes
1 cup diced onions
3/4 cup quick-cooking barley
3 tsp. beef bouillon granules, or 3 beef bouillon cubes
2 -3 tsp. salt
¼ tsp. pepper

  1. Combine all ingredients in slow cooker.
  2. Cover.  Cook on low 8-10 hours or high 4 -5 hours.
  3. Serve with fresh bread and cheese cubes.

Wednesday, 28th –  Best Slow Cooker Beef Stew

Thursday, 29th –  French Toast

Friday, 30th –  Chicken Philly Sandwiches with arugula and plum side salad – CookSmarts 8/22/16

Saturday, Oct. 1st – Harvest Sheet Pan Chicken

Sunday, Oct. 2nd – Swiss Steak, Mashed Potatoes and Corn

 

Future Crock Pot Recipes:

Tuscan White Bean Sausage Soup
Mexican Chicken Soup

Slow Cooked Balsamic Caprese Stuffed Chicken Thighs

 

The Fresh 20 is a 5 day meal plan. They offer the following menus: Gluten Free, Dairy Free, Classic, Vegetarian, For One, Kosher and Lunch

f20-logo

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

Need help getting started menu planning – Emeals is also great solution.  Many meal plans to chose from at a very affordable price.

eMeals - Easy Meals for Busy People!

 

Wishing you a wonderful week!!

Menu Plan Monday: September 5th

MMenu-Plan-Monday-1

9/4/16 – 9/18/16

 

4th – Sunday – Chicken Drumsticks , French Fries, Corn and Beans

5th – Monday – Best Pork Chops​- Bacon Ranch Pasta Salad

Marinade: (2 hours)
1/2 cup water
1/3 cup Soy Sauce
1/4 cup Worchestershire Sauce
1/3 cup EV Olive Oil
1 heaping tablespoon of chopped garlic
’bout 10 Basil leaves chopped into ribbons
Saturday
Oil the grill with some olive oil, then crank it so it hits like 450-500 degrees. (You don’t have to, but I threw on a cedar plank and got it smoking during this time before I put the chops on) Put the chops on and turn down the grill so it stays around 350 for the rest of the time. Close lid. (On our grill this means turn it down to about half-power for all of the burners) Grill 2 minutes, then turn (not flip, just turn), them a quarter turn and grill 2 more minutes on the same side. Close lid. Then flip and grill 2 minutes, (close lid) and then turn them a quarter turn and grill for 2 more minutes. Close lid… (8 minutes total, 4-minutes each side). Remove to a plate, wrap it all up with foil and let them rest for 5 minutes. There you go.

6th – Tuesday –  SOCCER GAME (Bake Cookies and Bars  for Soccer Dinner)

7th – Wednesday –  20 Minute Skillet Lasagna – Soccer Dinner

8th – Thursday – Roast  with Vegetables (Parents Night At North Campus)

9th – Friday – Hotdogs, Chili and Curly Fries

10th –Saturday  – Beer in the rear Chicken, Baked Potato and Beans

11th – Sunday – Stuffed Pesto Chicken  with white bean salad CookSmarts 9/15/16

 

12th – Monday- Chicken Bacon Ranch Wraps – Fruit

13th –Tuesday – Soccer Game – Legacy –  Crock Pot Soup

BEEF BARLEY SOUP

1 lb ground beef, browned
6 cups water
32 ounces canned tomatoes, stewed, crushed or whole
3 cups sliced carrots
1 cup diced celery
1 cup diced potatoes
1 cup diced onions
3/4 cup quick-cooking barley
3 tsp. beef bouillon granules, or 3 beef bouillon cubes
2 -3 tsp. salt
¼ tsp. pepper

  1. Combine all ingredients in slow cooker.
  2. Cover.  Cook on low 8-10 hours or high 4 -5 hours.
  3. Serve with fresh bread and cheese cubes.

***FIX IT AND FORGET IT RECIPES for ENTERTAINING

14th – Wednesday – FPU – Chicken Enchilada Pasta (Skillet Meal)

15th – Thursday – Soccer Game-  Hamburgers and Tater Tots 

16th –Friday – Chicken Philly Sandwiches with arugula and plum side salad – CookSmarts 8/22/16

17th – Saturday – Summer Pasta Soup with pesto / white beans – CookSmarts 9/15/16

18th – Sunday  – – Baked Teriyaki Chicken, Mac and Cheese and Corn

Menu Plan Monday: 8/15/16

 

Menu-Plan-Monday-1

8/15/16 – 8/27/15

Monday 15thChicken Salad Sandwiches– Fresh Fruit

Tuesday 16th – Beef Enchiladas

Wednesday 17thAsian Chicken Thighs , baked Potato,   Salad

Thursday 18th –  Teriyaki Shrimp Stir Fry (Cook Smarts)​

Friday 19th – Crispy Fish Sandwiches with Creamy Sauce (Cook Smarts)

Saturday 20thChicken and Potatoes with Garlic Parmesan Cream Sauce – Salad

Sunday 21st – Rib Dinner

 

Monday 22ndBaked Teriyaki Chicken, Mac and Cheese and Corn

Tuesday 23rd –  ​Best Pork Chops​- Pasta Salad

Marinade: (2 hours)
1/2 cup water
1/3 cup Soy Sauce
1/4 cup Worchestershire Sauce
1/3 cup EV Olive Oil
1 heaping tablespoon of chopped garlic
’bout 10 Basil leaves chopped into ribbons
Saturday
Oil the grill with some olive oil, then crank it so it hits like 450-500 degrees. (You don’t have to, but I threw on a cedar plank and got it smoking during this time before I put the chops on) Put the chops on and turn down the grill so it stays around 350 for the rest of the time. Close lid. (On our grill this means turn it down to about half-power for all of the burners) Grill 2 minutes, then turn (not flip, just turn), them a quarter turn and grill 2 more minutes on the same side. Close lid. Then flip and grill 2 minutes, (close lid) and then turn them a quarter turn and grill for 2 more minutes. Close lid… (8 minutes total, 4-minutes each side). Remove to a plate, wrap it all up with foil and let them rest for 5 minutes. There you go.

Wednesday 24th –  ​French Toast – Scrambled Eggs  ​

Thursday 25th – ​ Summer Deli Cobb Salad with Creamy with creamy  herb dressing Cook Smarts – 8/1/16​

Friday 26th – Crunchy Beef and Bean Tacos – Emeals 492 / Salad

Saturday 27th –  ​ Beef Stroganoff ​

 

Wishing you a wonderful week!!

Menu Plan Monday: July 18th

Menu-Plan-Monday-1

7/16/16 – 7/31/16

 

Saturday,  16th – Caprese Burgers and Salad (Cook Smarts)

Sunday, 17th – Farmer’s Market Skillet with Fried Eggs  (Cook Smarts)

Monday, 18th – French Toast, Bacon and Fruit

Tuesday, 19th – Creamy Chicken Rice Soup (Simple and Delicious Blue–pg76)

Wednesday, 20th  –  Crab Cake Sandwiches (Cook Smarts)

Thursday, 21st – Vietnamese Chicken Salad (Cook Smarts)

Friday,22nd – Black Bean Quesadillas (Cook Smarts)

Saturday, 23rd- Chicken and Mango Summer Rolls (Cook Smarts)

Sunday, 24th – Summer Spaghetti Carbonara  (Cook Smarts)

 

Monday,25th – Chicken Shepherd’s Pie (Simple and Delicious Brown –pg76)

Tuesday,26th – Rotisserie Chicken and Mashed Potatoes Green Beans

Wednesday, 27th- Ham and Bean Soup – (Simple and Delicious Blue–pg141)

Thursday,28th- Teriyaki Shrimp Stir Fry (Cook Smarts)

Friday, 29th – Crispy Fish Sandwiches with Creamy Sauce (Cook Smarts)

Saturday, 30th – Rotisserie Chicken – Stuffing and Corn

Sunday, 31st – Meatloaf, Mashed Potatoes and Carrots

 

Wishing you a wonderful week!!

Menu Plan Monday: July 3, 2016 Edition

Menu-Plan-Monday-1

7/3/16 – 7/10/16

Sunday – Chicken, Herbed Roasted Potatoes and Corn

Monday- Hamburgers,  Corn,  Sweet Potato Fries, Watermelon 

Tuesday- Almond Crusted Chicken Tenders and Asparagus Quinoa (Fresh20- 4/29/16)

Wednesday- Pot Pies (mom’s not home)

Thursday- Pork Chops with Essence, Salad and Broccoli

Friday- Chicken Fajitas, Black Beans, Brown Rice

Saturday- Salad with Chicken, Berries and Feta

Sunday- Grilled Pork Tenderloins , Snap Peas and Quinoa/Potatoes (Fresh20 – 6/17/16)

  Snacks: Hummus

 

 

 

Wishing you a wonderful week!!