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!!

Menu Plan Monday: 6/13/16

 

Menu-Plan-Monday-1

6/13/16  – 6/26/16

 

MONDAY – CHICKEN BEAN SOUP (Fresh 20 GF, May 20, 2016)

Tuesday,14th – Tater Tot Casserole

1 lb ground turkey cooked, seasoned, drained
2lb bags tater tots
1 can cream of mushroom
1 can evaporated milk
1 can cream of chicken
Brown meat & place in large cass. dish.
Cover with tater tots. Mix soup & milk together.
Pour over top. Bake at 350 for 1 Hour.
(One of Daddy’s Favorites!) Makes 1- 9”X13” pans

Add Mixed Veggies to meat before doing rest of recipe

Wednesday, 15th – Soup and Grilled Pesto Ham and Provolone Sandwiches (Taste of Home Simple/D – April/May 2015- Pg 19)

Thursday, 16th – Pancakes and Sausage

Friday, 17th- Hamburgers – Old Fashioned Mac and Pea Salad

Saturday, 18th  – Pesto Caprese Chicken, Salad

Sunday, 19th – Fried Chicken , Red Potato Salad Dijon (S&D – April/May 2014 – pg 35), Corn on the Cob

 

Monday, 20th – Chicken Salad Sandwiches

Tuesday, 21st – Spaghetti and meatballs

Wednesday, 22nd – 20-Minute Ground Beef Tacos and Corn

Thursday, 23rd – SAUSAGE RICE CASSEROLE

2 packages (7.2 ounces each) rice pilaf mix
2 pounds bulk pork sausage
6 celery ribs, chopped
4 medium carrots, chopped
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2 teaspoons onion powder
½ teaspoon garlic powder
¼ teaspoon pepper

Prepared rice mixes according to package directions.  Meanwhile, in a large skillet, cook sausage, celery and carrots over medium heat until meat is no longer pink; drain.  In a large bowl, combine the sausage mixture, rice mixture and the remaining ingredients.  Transfer to two greased 11-in x 7-in, x 2-in. baking dishes. 

Cover and bake one casserole at 350 degrees for 40-45 minutes or until the vegetables are tender.  Cover and freeze remaining casserole for up to 3 months.   YIELD:  2 casserole (6-8 servings each)

Friday, 24th – PECAN CHICKEN TENDERS with HONEY MUSTARD Corn & Kale Sauté and Strawberries   (Fresh 20 GF, May 20, 2016)

Saturday, 25th – Balsamic Pork Chops with Roasted Vegetables

Sunday,26th – GONE CAMPING

 

Baked Herb and Garlic Drumsticks – baked potatoes and carrots

Chicken Noodle Casserole with your favorite vegetable

 

Wishing you a wonderful week!!

Menu Plan Monday: May 30th, 2016

Menu-Plan-Monday-1

5/28/16 – 6/6/16

 

SATURDAY – Quick Chicken Caesar Salad  (Rotisserie Chicken)

SUNDAY  – Chicken Fajitas and Spanish Rice

MONDAYFried Chicken , Red Potato Salad Dijon (S&D – April/May 2014 – pg 35), Corn on the Cob

TUESDAY 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

WEDNESDAY –  Tater Tot Casserole

1 lb ground turkey cooked, seasoned, drained
2lb bags tater tots
1 can cream of mushroom
1 can evaporated milk
1 can cream of chicken
Brown meat & place in large cass. dish.
Cover with tater tots. Mix soup & milk together.
Pour over top. Bake at 350 for 1 Hour.
(One of Daddy’s Favorites!) Makes 1- 9”X13” pans

Add Mixed Veggies to meat before doing rest of recipe

THURSDAY – Creamy Angel Hair with Sausage and Spinach

FRIDAY – PECAN CHICKEN TENDERS with HONEY MUSTARD Corn & Kale Sauté and Strawberries   (Fresh 20 GF, May 20, 2016)

SATURDAY – Amy’s Graduation Ceremony – French Dip Sandwiches, Corn on the Cob and Potato Salad

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

SUNDAY – Grad Party – Shaved Brussels with Apple and Walnuts

CHINESE CABBAGE SALAD

1 bunch Nappa (chinese) cabbage
1 Bunch Green Onions
1/2 C Margarine
1/2 C Sesame Seeds
1/2 C Slivered almonds
2 pk Ramon noodles, oriental
1/2 C Sugar
1/2 C Oil
1/4 C White Vinegar
1 Tablespoon Soy sauce
1/8 teaspoon Garlic Powder

Chop the nappa cabbage and green onions.  Saute the sesame seeds, slivered almonds and 2 pkgs of Ramon noodles in 1/2 cup of butter.  DO NOT USE THE FLAVOR PACKETS.  Stir constantly.  Let the mixture cool before storing in the refrigerator.  Add to the cabbage when ready to serve.  Mix the remaining ingredients for the dressing.  Store in the refrigerator until ready to serve.  Shake well and pour over salad. 

Baked Beans

 

MONDAY – CHICKEN BEAN SOUP (Fresh 20 GF, May 20, 2016)

 

Wishing you a wonderful week!!

Menu Plan Monday: 5/16/16

Menu-Plan-Monday-1

5/16/16 – 5/26/16

WEEK#1

Sunday:   Almond Crusted Tilapia – Asparagus Quinoa   (Fresh HP 4/29/16)

Monday:   Cheesy Goulash

Tuesday:    Noodle Soup and Grilled Cheese Sandwiches

Wednesday: Salad – Chicken Salad /Strawberry and Blueberry

ThursdayAmish Breakfast Casserole and Sausage

Friday:   Hamburgers and Tots

Saturday:  Cheesy Ham and Potato Soup/ Salad

Sunday:  CHICKEN RISOTTO

2 cups uncooked white rice

1 (10.75 ounce) can condensed cream

of mushroom soup

2 cups chicken broth

1 cup fresh mushrooms, sliced

2 tablespoons chopped green bell pepper

3 tablespoons chopped fresh basil

1 tablespoon dried minced onion

1 teaspoon dried oregano

3 cloves garlic, minced

1/4 teaspoon ground black pepper

1/4 cup grated Parmesan cheese

4 chicken thighs

3 tablespoons Italian-style dry bread

crumbs

2 tablespoons grated Parmesan cheese

Directions:

Preheat oven to 325 degrees F (165 degrees C).

In a large bowl, combine the rice, mushroom soup, chicken broth, mushrooms, green bell pepper, basil, onion, oregano, garlic, ground black pepper and 1/4 cup cheese. Stir until all ingredients are well mixed.

Pour this mixture into a 9×13 inch baking dish. Place the chicken on top of the mixture and cover with foil. In a separate small bowl, combine the bread crumbs and remaining cheese and set aside.

Bake at 325 degrees F (165 degrees C) for 1 hour, remove from oven, uncover and sprinkle with the reserved bread crumb mixture. Return to oven and bake, uncovered, for 20 more minutes, or until golden brown.

WEEK#2

Monday: Meatloaf –Mashed Potatoes – Carrots

Tuesday: Tacos (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

Wednesday:  Tater Tot Casserole

1 lb ground turkey cooked, seasoned, drained
2lb bags tater tots
1 can cream of mushroom
1 can evaporated milk
1 can cream of chicken
Brown meat & place in large cass. dish.
Cover with tater tots. Mix soup & milk together.
Pour over top. Bake at 350 for 1 Hour.
(One of Daddy’s Favorites!) Makes 1- 9”X13” pans

Add Mixed Veggies to meat before doing rest of recipe

Thursday:  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.

 

Wishing you a wonderful week!!

Discover White Bear Lake: Little Free Libraries of White Bear Lake

Hello Friends  –

A new little addition over at my other blog,  Reading in White Bear Lake, is making it’s debut today.  I  love the Little Free  Libraries popping up all over White Bear Lake.  I hope to someday have my very own Little Free Library.   Until, I do hubby and I will be biking to various Little Libraries and leaving one of the books or audiobooks, I have reviewed on Reading in White Bear Lake for others to enjoy. 

As I continue on my path to own less, I don’t keep books after I read them.   So what better way to share the books or audio books with the community of White Bear Lake!!

On Saturday, May 7th, I placed an audio book, The Art of Arranging Flowers in the Little Free Library locate by Indulge Salon at 2183 3rd Street in Downtown White Bear Lake. 

If you read my review of The Art Arranging Flowers  by Lynne Barnard and would like to listen to this audio book, head over to the Little Free Library by Indulge Salon.

I hope to place more of the books and audio books I have reviewed at various free libraries around White Bear Lake.   Not many of the Free Libraries are actually on the Little Free Library website map.  If you know of a location of a free library around White Bear Lake, please let me know.

MY REQUEST TO YOU:   If you take this audiobook from this free library,  please leave a comment on this post so others know it has been picked up.   Once you have enjoyed the audiobook, please leave another message of the Free Little Library location you have place it in after listening to it, so the next person can locate it.    Please leave the sticker on audiobook with the URL, readinginwbl.org.   

I look forward to seeing who enjoys the books and gets to visit White Bear Lake, our beautiful community.

 

Paul and I rode our bikes by White Bear Lake, it was great to see the boats returning to the lake.

We heading back home after a stop at Ramsey County Beach.   What a beautiful day we enjoyed!!

 

Happy Reading,

Menu Plan Monday: May 1, 2016

Menu-Plan-Monday-1

4/30/16  – 5/15/16

It has been while since we have menu planned.  April was our challenge month – we tried to use up as much food in our home as possible.  We also had a large party for my father-in-law’s 90th birthday, so needed a lot of fridge room.   I also went out of town for 4 days and hubby was on his own for feeding the family.

hungry

This might be the picture hubby sent me of the nutritious meal he made while I was out of town.   So needless to say, I  am back to meal planning.  Lots of veggies on the menu plan for the next two weeks!

 

WEEK #1

Saturday – Rotisserie Chicken

Sunday, 1 – (Lakeshore Players) – Turkey Focaccia Club,  Bean Salad, Fruit Salad and Dessert

Monday , 2nd – Cheesy Stuffed Zucchini (Fresh HP 4/22/16)

Tuesday, 3rd  –Broccoli Quinoa Bake  (Fresh HP 4/22/16)

Wednesday,  4th  – (MacPhail Center) –  Mom’s Mac and Cheese – Chicken Sausage

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

Thursday, 5th –(Working Late) –

RAVIOLI CASSEROLE

-Double package of ravioli from Costco, any kind.  We love the spinach and cheese. 

For those of you without a Costco, a double package contains 2 lbs of ravioli.

-One jar of your favorite marinara or spaghetti sauce.  I use a box of Pomi marinara with a splash of red wine and fresh herbs or garlic I might have one hand.

-Mozzarella and Parmesan cheeses, enough to cover the top of a 9 x 13 pan.

Boil the ravioli until al dente.  Spread it all out in a 9 x 13 pan, cover with sauce, and sprinkle with cheeses.  Heat through at about 350 degrees until cheese is thoroughly melted.

Friday, 6th –  BBQ Pork Sandwiches, Coleslaw and Chips

BARBECUED PORK

Makes 8 servings

2 lbs. boneless pork top loin
1 cup chopped onion
3/4 cup diet soda
3/4 cups barbecue sauce

Combine all ingredients in a crockpot.  Cook covered on high for 5-6 hours or until meat is very tender.  Drain and slice or shred pork.  Serve it on wheat buns. 

Saturday, 7th-  Chicken Noodle Soup

Sunday, 8th –  Rotisserie Chicken X 2 – Brussels Sprouts and Potatoes (Fresh HP 3/25/16)

WEEK #2

Monday, 9th – (Paul’s Surgery) –

CHICKEN RISOTTO

Ingredients:

2 cups uncooked white rice

1 (10.75 ounce) can condensed cream

of mushroom soup

2 cups chicken broth

1 cup fresh mushrooms, sliced

2 tablespoons chopped green bell pepper

3 tablespoons chopped fresh basil

1 tablespoon dried minced onion

1 teaspoon dried oregano

3 cloves garlic, minced

1/4 teaspoon ground black pepper

1/4 cup grated Parmesan cheese

4 chicken thighs

3 tablespoons Italian-style dry bread

crumbs

2 tablespoons grated Parmesan cheese

Directions:

1.

Preheat oven to 325 degrees F (165 degrees C).

2.

In a large bowl, combine the rice, mushroom soup, chicken broth, mushrooms, green bell pepper, basil, onion, oregano, garlic, ground black pepper and 1/4 cup cheese. Stir until all ingredients are well mixed.

3.

Pour this mixture into a 9×13 inch baking dish. Place the chicken on top of the mixture and cover with foil. In a separate small bowl, combine the bread crumbs and remaining cheese and set aside.

4.

Bake at 325 degrees F (165 degrees C) for 1 hour, remove from oven, uncover and sprinkle with the reserved bread crumb mixture. Return to oven and bake, uncovered, for 20 more minutes, or until golden brown.

Tuesday, 10th –(Soccer Practice 6:00) Chicken Pot Stew (Fresh HP 3/25/16) – Rhubarb Pudding Cake

Wednesday, 11th – Spring Time Salad (Fresh HP 3/25/16)

Thursday, 12th  – (Soccer Game Chippewa Falls, WI 7:30) Almond Crusted Tilapia – Asparagus Quinoa   (Fresh HP 4/29/16)

Friday,13th –Tournament – Minestrone (Fresh HP 4/29/16)

Saturday, 14th  – Tournament /MN United Game – Beef Stroganoff – Roasted Potatoes  (Fresh HP 4/29/16)

Sunday, 15th – Tournament – Chopped Asian Salad  (Fresh HP 4/29/16)

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!!