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 Thighs – Cheesy 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 Ups – Grilled 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!!

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!

8/27/17 – 9/10/17

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

Sunday, 27th –  Hamburgers – Tots or Fries

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

Tuesday, 29th – Quesadillas/ Salsa

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

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

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

Saturday, 2nd – Chicken Cutlet Zucchini Roll Ups – Grilled Veggie Platter

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

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

Tuesday, 5th – Creamy Breakfast Quiche – Fruit

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

Thursday, 7th – Big Game Chili – App

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

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

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

Double Chocolate Zucchini Muffins
Zucchini Banana Muffins
Honey Maple Zucchini Muffins

Sausage Egg Roll in a Bowl

6/4/17-6/11/17

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

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

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

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

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

Friday, 23rd –  Grilled Hamburgers – Waffle Fries

Saturday, 24th – Leftovers

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

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

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

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

Thursday, 29th –  Leftovers

Friday, 30th –

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

BREAKFAST
Potato & Egg Burritos
Blueberry Muffins

LUNCH
Strawberry, Feta & Almond Salad : 

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

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

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

Wishing you a wonderful week!!

6/4/17-6/11/17

Sunday 4th – Classic Cobb Salad
½ head iceberg lettuce, shredded
½ head romaine lettuce, chopped
1 portion reserved shredded chicken
2 oz blue cheese, crumbled
2 hard-boiled eggs,
diced 6 strips bacon, cooked
2 tomatoes, diced
1 avocado, diced
salt & pepper to taste
2 green onions, sliced 
 
1. On a large platter, combine the iceberg and romaine lettuces. Arrange the blue cheese, bacon, eggs, tomatoes, chicken, and avocado on top of the greens in neat rows.  2. To serve, drizzle salad with dressing, season with salt and pepper, and top with chives. Alternatively, toss everything together in a bowl.

Monday – BLT Sandwich with Fruit
Tuesday–  Easy Spaghetti Carbonara – Made with Gluten Free Noodles
Wednesday – Eggs Benedict Casserole with Sauce
Thursday – Sheet Pan Garlic Shrimp – Rice – Green Beans
Friday – Grilled Hotdogs – Chili
Saturday – Old Bay Baked Crusted Salmon – Salad and Grilled Pineapple – Treehouse
Sunday – Grilled Chicken with Savory Summer Vegetables – Zucchini Oven Chips – Treehouse

BREAKFAST
Potato & Egg Burritos 
Blueberry Muffins

LUNCH
Strawberry, Feta & Almond Salad : 

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

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

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

Wishing you a wonderful week!!

4/30/17 – 5/7/17

Sunday, April 30th –  Chicken Stir Fry

Monday, May 1st – Baked Chicken Breasts – Broccoli and Rice

Tuesday, 2nd – (Working Late)  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

Wednesday, 3rd – Sloppy Joes and Coleslaw

Thursday, 4th – Tortilla Soup

Friday, 5th – French Dip Sliders

Saturday, 6th – Ham and Cheese Frittata and Fruit

Sunday, 7th – (United Game) Vegetable Beef and Rice Soup

Next Week: BARBECUED MUSHROOM-TURKEY BURGERS with Waffle Fries

Prep:  25 mins +chilling    Grill: 20 min

3/4 cup chopped sweet onion
2 teaspoon butter
1 cup sliced fresh mushrooms
1 medium carrot, grated
1/4 cup dry red wine of chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound lean ground turkey
1/2 cup barbecue sauce, divided
4 hamburger buns, split
4 Bibb Lettuce leaves
4 slices Tomato

In a large skillet, saute onion in butter for 3 minutes.   Add mushrooms and carrot; cook and stir for 3 minutes.  Add the wine or broth; salt and pepper; simmer for 2-3 minutes or until liquid has evaporated.  Transfer to a larger bowl; cool slightly.  Crumble turkey over mixture and mix well.  Shape into four patties.  Cover and refrigerate for at least 2 hour. 

Coat grill rack with nonstick cooking spray before starting the grill.  Grill patties, uncovered, over medium heat 8-10 minutes on each side or until juices run clear, brushing occasionally with 1.4 cup barbecue sauce.   Serve on buns with lettuce, tomato and remaining barbecue sauce. 

Cabbage and Sausage –

Chicken Thighs – Potatoes and Carrots Sheet Pan Meal

BBQ Chicken Thighs and Potato Salad 

Sweet Potato – Chicken Broccoli  – Baked Dish

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.

Wishing you a wonderful week!!

4/9/17 – 4/16/17

Sunday, 9th – Slow Cooker Chicken Chili

Monday, 10th – 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, 11th – Beef Stroganoff

1 lb ground beef
8 oz sour cream
1 can cream of mushroom soup
(1 t salt, 1 t onion powder)
(¼ c water, 1 t beef bouillon cube)
1 pkg egg noodles
1 pkg frozen peas

In large skillet, brown the ground beef; drain.  Add sour cream, soup, salt, onion powder and water to skillet. Heat to a low boil; add bouillon.  Stir to dissolve; reduce heat to simmer.

Boil noodles while preparing meat mixture. Serve stroganoff over cooked noodles. Serve with steamed peas

Wednesday 12th –

• spaghetti and meatballs
• tossed green salad
• garlic bread

Thursday 13th- Sloppy Joes and Coleslaw

Friday 14th – Seafood Salad/Lettuce

Saturday 15th – Tortilla Soup

Sunday 16th – EASTER – (Easter) Baked Spiral Ham, Garlic –Butter Green Beans (Best Loved 463), Roasted Herb Potatoes

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.

Wishing you a wonderful week!!

4/2/17 – 4/9/17

Sunday, April 2nd –  Ham &  Scalloped Potatoes , Baked Spaghetti Squash

Monday, 3rd – Avocado Chicken Ranch Wrap

Tuesday, 4th – Ham and Cheese Frittata

Wednesday, 5th – Beef Enchiladas – Spanish Rice

EASY BEEF ENCHILADAS (What’s For Dinner Site)

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.

Thursday, 6th – French Dip Sandwiches

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

Friday, 7th – 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

Saturday, 8th – Beef Stroganoff

Beef Stroganoff

1 lb ground beef
8 oz sour cream
1 can cream of mushroom soup
(1 t salt, 1 t onion powder)
(¼ c water, 1 t beef bouillon cube)
1 pkg egg noodles
1 pkg frozen peas

In large skillet, brown the ground beef; drain.  Add sour cream, soup, salt, onion powder and water to skillet. Heat to a low boil; add bouillon.  Stir to dissolve; reduce heat to simmer.

Boil noodles while preparing meat mixture. Serve stroganoff over cooked noodles. Serve with steamed peas

Sunday, 9th – Slow Cooker Chicken Chili

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.

Wishing you a wonderful week!!