Menu Plan Monday: 2/12/18

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February 11th – 24th

Sunday –  Tilapia – Spaghetti Squash Au gratin with Bacon (week 2 Peace Love )

Monday –  Easy Chicken and Rice

Tuesday- Broccoli Cheddar Egg Bake

Wednesday – LEFTOVERS

Thursday – (Soccer) – Ground Beef Lo Mein/ Egg Rolls

Friday – Hot Colby Ham Sandwiches  (Simple & Delicious pg 130) and Chips

Saturday – One-pot Chicken Dinner – Fix it and Forget pg 49

Sunday – (Soccer)- Spaghetti Squash Casserole

Breakfast:  http://thepioneerwoman.com/cooking/individual-sausage-casseroles/

Monday – LEFTOVERS

Tuesday – Cheese Burger Meatballs (Keto Slow Cooker) and Spaghetti

Wednesday – Spinach Crustless Quiche and Fruit Salad

Thursday – (Soccer) – Turkey Dijon Melts & Chips (Simple and Delicious pf 60)

Friday – Ground Philly Cheesesteak Grilled Cheese – Tater Tots

Saturday – Chicken Noodle Soup and Vegetables – Fix it and Forget it Lightly – pg 141

Garlic Parmesan Chicken Thighs
Chicken Broccoli Stir Fry

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: 1/29/18

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January 27th – February 4th

Saturday – 27th – Cheesy Chicken Casserole (rotis) 

Sunday – 28th – Almond Crusted Tilapia – Spaghetti Squash Au gratin with Bacon (week 2 Peace Love )

Monday –29th – Garlic Parmesan Chicken Thighs

Tuesday – 30th – Eggs Benedict Casserole

Wednesday – 31st – Spaghetti Squash Casserole

Thursday – 1st –  LEFTOVERS

Friday – 2nd – Taco Salad

Saturday – 3rd – LEFTOVERS

Sunday –4th – Creamy Bacon Herb and Egg Skillet

Work Lunches – Kickin SLow Cooker Chili (week 1 Peace Love )

Breakfast –  Pizza Frittata (menu) (pizza sauce)
Hardboiled Eggs

Recipes to Try:

Skillet Chicken
Sheet pan Italian Chicken

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– 1/15/18

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1/15/18 –

Monday-15th  – Sheet Pan Fajitas (over rice) Mexican Rice ((week 2 Peace Love )

Tuesday – 16th – Almond Crusted Tilapia – Spaghetti Squash Au gratin with Bacon (week 2 Peace Love )

Wednesday 17th – Eggs Benedict Casserole

Thursday – 18th Seafood Salad –

Friday –19th – Taco Salad

Saturday – Birthday Celebration

Sunday – 20th –Slow Cooker Pork Roast  – Garlic Parmesan Roasted Cauliflower (week 3 Peace Love )

Monday – 21st- Garlic Parmesan Chicken Thighs

Tuesday – 22nd –Spaghetti Squash Casserole

Wednesday – 23rd- Creamy Bacon Herb and Egg Skillet

Thursday – 24th -Soup

Friday – 25h -Hamburgers

Saturday – 26th – Cheesy Chicken Casserole (rotis) 

Work Lunches – Kickin SLow Cooker Chili (week 1 Peace Love )

Breakfast –  Pizza Frittata (menu) (pizza sauce)
Hardboiled Eggs
Crockpot Oatmeal –  Tom and Grandpa’s Favorite – trying this one this week. Maple and Brown Sugar Oatmeal.

Recipes to Try:

Skillet Chicken
Sheet pan Italian Chicken

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: 1/1/18

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12/31/17 – 1/7/18

Sunday –  Pizza and Wings

Monday – Crab Legs, Rice, Biscuits and Green Beans

Tuesday – 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

Wednesday – Pork Roast

Thursday – Crab Alfredo with leftover carb

Friday – Hamburgers

Saturday – Turkey Breast in crockpot –

Sunday – Chicken Veggie Skillet

Work LunchesCabbage Soup, Salad

Breakfast –  Pizza Frittata (menu) (pizza sauce)
Fried Eggs
Hardboiled Eggs

Future Meals:  Fam Favorite – Sheet Pan Fajitas

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–12/22/17

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Friday – Mu Shu Chicken Wraps

https://www.familycircle.com/recipe/chicken/moo-shu-chicken/

Saturday  – 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!

Sunday – Christmas Eve – Lasagna Roll Ups, Salad and 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

Monday- Christmas – Turkey, Mashed Potatoes Salad, Stove Top (Amy Bringing Green Beans, Cauliflower Side)

Tuesday –Turkey Wild Rice Soup

Wednesday- Leftovers

Thursday – Creamy Swiss Chicken Over Rice or Cauliflower Rice

Friday- Hamuburgers

Saturday- Country Meatloaf, Butternut Squash and Mashed Potatoes

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: 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!!