Hello – Happy Weekend. I am looking forward to a quiet weekend. I hope you had a wonderful week. I was thankful for my meal planning this week as I was sick a few days and could make the easiest meals. My rhubarb is coming up so I am on the lookout for recipes with rhubarb.

What is your favorite recipe with rhubarb??

Another week of menu planning and 4+ star recipes. These are meals that my family would like to have again.

4.75 – Peach Cobbler – Tastes Better From Scratch
4.75 – Sheet Pan Garlic Butter Shrimp served with Risotto – Life in the Lofthouse
4.5 – Big Mac Sliders – Easy Family Recipes
4.25- Easy Quiche served with Fruit and Sausage – Spend with Pennies
4.25- Mexican Ground Beef and Rice – Easy Family Recipes
4.0 – Easy Mexican Corn Bread – Easy Family Recipes

The sliders were good, but a little messy as it used ground beef. The quiche is very cheese and a great meal for our grandsons.

I have years of Taste of Home and Simple and Delicious magazines. I was going to give them away, but I just could not part with them. I am looking forward to trying some new recipes from them.

Hope you have wonderful week!!

Jen

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May 27th – June 10th

Week #1

Monday – Pulled Pork Sandwiches and Fries

Tuesday – Egg in Hole and Bacon – Sheet Pan Cookbook

Wednesday – Sheet Pan Balsamic Chicken Dinner – Emeals 794

Thursday – BBQ Chicken Salad

Friday – Smoked Cheddar and Apply Grilled Cheese with Chips – Sheet Pan Cookbook pg 177

Saturday – Skillet Ravioli, Cesar Salad & French Bread Rolls

Sunday – Grilled Gouda Burgers with Charred Squash Salad – Emeals 794

Meal Prep:
      Breakfast – Ham and Cheese Croissants – Damn Delicious
      Lunches – Turkey Taco Salad – Damn Delicious
      Afterschool – Turkey Roll Up with Veggies – Damn Delicious

Week #2

Monday – Chicken Pasta with Red Pepper Sauce – Emeals 796

Tuesday – Kale-Pesto Shakshuka  – Emeals 796

Wednesday – Sheet Pan Asian Steak and Vegetables Sesame Brown Rice  – Emeals 796

Thursday – Cheesy Chicken, Broccoli, and Rice Skillet Mixed Greens with Berries  – Emeals 796

Friday – Chicken Caesar Wraps Pineapple Chunks  – Emeals 796

Saturday – LEFTOVERS – On Your Own

Sunday –  Free Night

Future Meal Ideas:
Baked Thin Pork Chops and Veggies Sheet Pan Dinner
Grilled Chicken Teriyaki Sandwich 

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

Wishing you a wonderful week!!

5/13/19 – 5/19/19

Saturday 11th – Egg in Hole and Bacon – Sheet Pan Cookbook

Sunday, 12th –  Mother’s Day

Monday, 13th – Sheet Pan Balsamic Chicken Dinner – Emeals 794

Tuesday, 14th – BLT Frittata – Emeals 794

Wednesday, 15th – Spinach Artichoke Dip Stuffed Pork Chops – Red Peppers and Olive Penne – Emeals 794

Thursday, 16th – Smoked Cheddar and Apply Grilled Cheese with Chips – Sheet Pan Cookbook pg 177

Friday, 17th – Crunchy Taco Bean Skillet Dinner and Salsa Ranch Salad – Emeals 794

Saturday, 18th – Grilled Gouda Burgers with Charred Squash Salad – Emeals 794

Sunday, 19th – Chicken Pot Pie Soup

Meal Prep:
      Breakfast – Ham and Cheese Croissants – Damn Delicious
      Lunches – Turkey Taco Salad – Damn Delicious
      Afterschool – Turkey Roll Up with Veggies – Damn Delicious

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

Wishing you a wonderful week!!

3/30/19 – 4/13/19

Saturday, 30th – Mozzarella Burgers in Tomato Gravy Herbed Spaghetti Squash – Emeals 783

Sunday, 31st –

Monday, 1st – One-Pot Smoky Pork Chops and Rice Garlicky Zucchini Spears – Emeals – 788

Tuesday, 2nd – Sausage-Kale Skillet Lasagna and  Lemon-Garlic Roasted Broccoli – 787

Wednesday, 3rd – Mini Gouda Meat Loaves Roasted Green Beans and Mushrooms Emeals – 788

Thursday, 4th – Freezer Soup

Friday, 5th – Mom’s Mac 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

Saturday, 6th –Buttery Herbed Pork Chops –Emeals – 787- Roasted Potatoes and Veggie

Sunday, 7th – Meatloaf – Mashed Potatoes – Roasted Squash

Monday, 8th – Chicken and Veggie Naan Pizzas – 788

Tuesday, 9th – Chicken Nachos with White Queso – Emeals – 787

Wednesday, 10th – (Working Late)

Thursday, 11th – Chicken-Grain Salad  – Emeals – 787

Friday, 12th – https://damndelicious.net/2017/03/08/sheet-pan-garlic-butter-shrimp/  and rice

Saturday, 13th – Chicken Pot Pie Soup

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

Wishing you a wonderful week!!

Weekend :

Hello Friends – What’s for supper at your house this week???

Sunday – Broccoli-Cheddar Frittata and Smoky Hash Browns – eMeals 782

Monday – Chicken Vegetable Stir Fry – Emeals 781

Tuesday – Chicken Salad Sandwiches and Chips  (Mom Working Late)

Wednesday – Shake and Bake Pork Chops, Rice and Toasted Pine Nuts Green Beans

Toasted Pine Nuts Green Beans
1/4 Cup pine nuts
2 12oz pkg green beans
2 Tbsp Olive Oil
1/2 tsp salt
1/4 tsp pepper

Toast nuts in a dry skillet over medium heat 3 or 4 minutes or until fragrant.  Cook green beans according to package directions.  Transfer to a bowl, toss with oil, salt and pepper.  Sprinkle with nuts.

Thursday – Baked Alfredo Spinach Macaroni = Broccoli  – eMeals 782

Friday – Frozen Pizza

Saturday – French Dip Sandwiches and Fries

• 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 – Pork Roast – Creamy Broccoli Risotto

6 cups chicken broth
2 Tbsp butter
½ cup chopped shallots
2 cloves garlic, minced
1½ cups Arborio rice
⅓ cup dry white wine (or use vermouth)
3 cups chopped broccoli
⅓ cup water
1 (5-oz) container freshly shredded Parmesan cheese
½ tsp salt
¼ tsp pepper

Pour broth in a saucepan; bring to a simmer over medium-low heat. Melt butter in a large saucepan over medium heat. Add shallots and garlic; cook, stirring, 2 minutes. Add rice; cook, stirring frequently, 2 minutes. Add wine; cook, stirring until liquid is absorbed. Reduce heat to medium-low. Add hot broth, ¾ cup at a time, stirring constantly, allowing liquid to be absorbed after each addition. Meanwhile, place broccoli in a microwave-safe bowl. Add water, cover, and microwave 3 to 4 minutes or until crisp-tender. Drain well. Stir broccoli into risotto along with Parmesan, stirring until cheese is melted. Stir in salt and pepper.

Monday – Mom’s Mac and Cheese – Pork Tenderloin

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 – Mozzarella Burgers in Tomato Gravy Herbed Spaghetti Squash – Emeals 783

Wednesday – Shrimp and Asparagus Orzotto – Emeals 783

Thursday – Creamy Beef and Shells  – Corn

Friday-  Chicken Burrito Bowls

• 3 cups brown rice (cooked)
• 3 cups cooked chicken (shredded)
• 6 cups Romaine lettuce (shredded)
• 1 (15 ounce) can black beans (rinsed and drained)
• 1 (15 ounce) can corn (drained)
• 3 roma tomatoes (diced)
• 1 green pepper (diced)
• 1 onion (diced)
• 1 avocado (diced)
• 1 1/2 cups salsa
• 1 bottle salad dressing of choice (optional topping)

DIRECTIONS:

1. To make individual servings, layer 1/2 cup rice, 1/2 cup chicken, 1 cup lettuce, black beans, corn, tomatoes, green peppers, onions, avocados, and salsa.
2. If desired, drizzle with your favorite salad dressing.

Saturday – 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 – Meatloaf – Mashed Potatoes – Roasted Squash

Future Recipe: Chicken Pot Pie Soup

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

Wishing you a wonderful week!!

2/16/19 – 2/25/19

Hello Friends – I finally seem to be getting back to meal planning.  I had  a long recovery from a back injury and my meal planning certainly suffered. 

What’s for supper at your house this week???

Friday – Spaghetti and Meatballs

Saturday – Chicken Zucchini Boats  and Salad– eMeals 782

Sunday – Chili and St Paul Bread or Cornbread

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 – Seared Steak with Wine Sauce , Mashed Potatoes and Green Beans – eMeals 781

Tuesday – Mexican Sandwich – Fruit

Wednesday – Chicken Stir Fry and Sesame Rice – eMeals 781

Thursday – Baked Alfredo Spinach Macaroni = Broccoli  – eMeals 782

Friday – Tacos

Saturday – Broccoli-Cheddar Frittata and Smoky Hash Browns – eMeals 782

Sunday – French Dip Sandwiches and Tater Tots

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

Wishing you a wonderful week!!

Saturday – https://peaceloveandlowcarb.com/pork-egg-roll-in-a-bowl-crack-slaw-paleo-low-carb-whole30/

Sunday – Pork Butt Roast

Monday – Pork Sandwiches and Fries

Tuesday – https://www.theseasonedmom.com/grandmas-one-pan-hamburger-helper/

Wednesday – Shake and Bake Pork Chops, Rice and Veggie

Thursday – Lasagna Ravioli

Friday – Slow Cooker Philly Cheesesteak Sandwiches

INGREDIENTS:

• 1 1/2 pounds beef round steak
• 1 green pepper (sliced thin)
• 1 medium onion (sliced thin)
• 1 (14 ounce) can low-sodium beef broth
• 1 (1 ounce) envelope Italian dressing mix
• 6 whole wheat hoagie buns
• 6 provolone cheese slices

DIRECTIONS:

1. Spray slow cooker with nonstick cooking spray.
2. Cut meat into strips and place in slow cooker. Add green pepper, onion, broth, and dressing mix to slow cooker and mix together.
3. Cover and cook on low 7-8 hours, or high 3-4 hours.
4. Spoon meat mixture onto hoagie buns and top each sandwich with a slice of cheese.
5. If desired, toast bread in a 375 degree oven for 5-10 minutes, add meat, cover with cheese, then bake an additional 5 minutes to melt the cheese.

Saturday – Chicken Burrito Bowls

• 3 cups brown rice (cooked)
• 3 cups cooked chicken (shredded)
• 6 cups Romaine lettuce (shredded)
• 1 (15 ounce) can black beans (rinsed and drained)
• 1 (15 ounce) can corn (drained)
• 3 roma tomatoes (diced)
• 1 green pepper (diced)
• 1 onion (diced)
• 1 avocado (diced)
• 1 1/2 cups salsa
• 1 bottle salad dressing of choice (optional topping)

DIRECTIONS:

1. To make individual servings, layer 1/2 cup rice, 1/2 cup chicken, 1 cup lettuce, black beans, corn, tomatoes, green peppers, onions, avocados, and salsa.
2. If desired, drizzle with your favorite salad dressing.
3. Note: Nutrition facts do not include salad dressing.

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

Wishing you a wonderful week!!