Menu Plan Monday: July 9th, 2017

Menu-Plan-Monday-1

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: 3/6/17

Menu-Plan-Monday-1

3/05/17 – 3/19/17

Made this for a birthday at work….very good!   Chocolate Banana Bread. 

WEEK #1

Sunday, 5th – BAKED TERIYAKI CHICKEN * Liked by everyone!  Another Restaurant meal according to hubby! – Fried Rice and Peas

INGREDIENTS
1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
12 skinless chicken thighs

DIRECTIONS
In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
Preheat oven to 425 degrees F (220 degrees C).

Place chicken pieces in a lightly greased 9×13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.

Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

Monday, 6th – Garlic Chicken (Crockpot)  – Loaded Cauliflower Bake – Corn

Tuesday,7th –  Taco Casserole

Wednesday, 8th – Vegetable Beef and Rice Soup

Thursday, 9th – Slow Cooker Garlic Chicken Drumstick

Friday, 10th – Cheese Quesadillas

Saturday, 11th – Balsamic Pork Chops with Roasted Vegetables

Sunday, 12th – Roast

 

WEEK #2

Monday, 13th –Mexican Rice Casserole

Tuesday, 14th –  Eating at Church

Wednesday, 15th – Slow Cooker Chicken Chili

Thursday, 16th – Ham and Cheese Frittata

Friday, 17th – Fish and Fries

Saturday, 18th – Corned Beef and Cabbage

Sunday, 19th –  French Dip Sandwiches

Future Meal: 
White Bean and Sausage Chili
Fall Garden Hash
Pasta with Easiest Ever Spaghetti Sauce
French Dip Sliders

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: 2/6/17

Menu-Plan-Monday-1

2/4/17 –  2/19/17

 

Saturday, 4th – Rotisserie Chicken, Stuffing and Veggie

Sunday, 5th – Hawaiian Ham and Swiss Sliders, Cheese Sticks, Chips

Monday, 6th – Garlic Parmesan Mac & Cheese – Sausage – Corn

Tuesday, 7th – Garlic Chicken (Crockpot)  – Mashed Potatoes – Corn

Wednesday, 8th

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)

Thursday, 9th – Taco Salad

Friday, 10th – Cream Cheese and Chicken Taquitos

Saturday, 11th –  Cauliflower Soup

Sunday, 12th – BAKED TERIYAKI CHICKEN * Liked by everyone!  Another Restaurant meal according to hubby! Asian flavored quinoa  –  Fresh 20 December 30th

INGREDIENTS

  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 1/2 cup white sugar
  • 1/2 cup soy sauce
  • 1/4 cup cider vinegar
  • 1 clove garlic, minced
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground black pepper
  • 12 skinless chicken thighs

DIRECTIONS

  1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
  2. Preheat oven to 425 degrees F (220 degrees C).
  3. Place chicken pieces in a lightly greased 9×13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
  4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

Monday, 13th – Mushy Eggs and Toast  (mom’s version)

Tuesday, 14th – Garlicky Alfredo Shrimp Bake

Wednesday, 15th – Comforting Noodle Soup

Thursday, 16th – Mongolian Beef Ramen

Friday, 17th – Chicken Parmesan Sliders – Chips

Saturday, 18th – Baked Chicken Fajitas Recipe

Sunday, 19th –  Maple Balsamic Chicken Sheet Pan Meal  

Various Slider Recipes:  https://www.buzzfeed.com/alvinzhou/your-slider-game-will-never-be-the-same-after-watching-this?bffbtasty&utm_term=.vrWgjAxo5#.vjmjyk1wP

Menu Plan Monday: January 16th

 

Menu-Plan-Monday-1

1/16/17 – 1/30/17

Finally, a real menu….trying to get back on track with our routine after the holidays.    We decided to do a freezer challenge as we have so much chicken, purchased on sale.  I hope I have enough variety so my family doesn’t revolt when I put chicken on the table again!     Welcome to Chicken Week!

 

Monday, 16th – Cheese Ravioli with Pesto and Grilled Chicken

Tuesday, 17th – Chicken Salad Sandwiches and Pasta Salad

Wednesday, 18th –Shake and Bake Chicken  Legs, Rice Dish and Veggie

Thursday, 19th –  Sheet Pan Dinner – smoked sausage and seasoned potato wedges – 45 Minutes

Friday, 20th – Hotdogs and Fries

Saturday, 21st – Cream Chicken Pesto Pasta

Sunday, 22nd –  BAKED TERIYAKI CHICKEN * Liked by everyone!  Another Restaurant meal according to hubby! Asian flavored quinoa  –  Fresh 20 December 30th

INGREDIENTS

  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 1/2 cup white sugar
  • 1/2 cup soy sauce
  • 1/4 cup cider vinegar
  • 1 clove garlic, minced
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground black pepper
  • 12 skinless chicken thighs

DIRECTIONS

  1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
  2. Preheat oven to 425 degrees F (220 degrees C).
  3. Place chicken pieces in a lightly greased 9×13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
  4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

 

Monday, 23rd – Bubble and Squeak

Tuesday, 24th – Garlic Chicken (Crockpot)  – Mashed Potatoes – Corn

Wednesday, 25th –  Soup and Grilled Cheese Sandwiches  or Left overs

Thursday, 26th – Shake and Bake Chicken  Legs, Rice Dish and Veggie

Friday, 27th – Cod Fillet and Fries

Saturday, 28th –  Maple Balsamic Chicken Sheet Pan Meal   –

Sunday, 29th – Turkey Breast, (Crockpot) Mashed Potatoes and Green Beans

 

Monday, 30th – Cheesy Turkey and Rice Casserole

 

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–12/12/16

Menu-Plan-Monday-1

12/09/16 – 12/17/16

 

Cookie Party Menu

Caprese Bites

Fried Ravioli

Meatballs

Little Smokies

Smoked Salmon

Shrimp Cocktail

Honey Baked Cauliflower – Oven

Spinach Artichoke Dip with Scoops – Oven

Cheese Ball and Crackers

Pioneer Woman Stuffed Mushrooms – Oven

Brie, Apple and Honey Crostini – Oven

Cocoa

 

Weekly Low Carb Meals for Me:

Zucchini Pizza Casserole

Egg Roll Bowl

Stuffed Chicken Breasts  (for next week)

 

Friday –  Chicken and Broccoli Stir FryFried Rice

Saturday –  Steak Salad

Sunday – Cookie Party

Monday – Appetizer Leftovers

Tuesday – 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

 

Wednesday  – 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.

Thursday –Ground Philly Cheesesteak Grilled Cheese

Friday – French Bread Pizza (spinach crust pizza)

Saturday,  – Coymas

 

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:

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 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!!