ARTICHOKE HEART DIP

14 oz can artichoke hearts
1 Cup Mayonnaise
1 Cup Parmesan Cheese
1 4 oz can chopped green chilies
1 Cup shredded Mozzarella Cheese

Drain and chop artichoke hearts, mix all ingredients together.  Bake at 350 degrees for 30 minutes. Serve with tortilla chips.

Veggie Tray and Dill Dip

Smoked Salmon

Shrimp Cocktail

Cranberry Meatballs

Little Smokies

Crab Meat Au Gratin – Oven

Savory Palmiers – Ina Garten

Fancy Christmas Cheese Ball

11/4/18 – 11/18/18

Sunday – 11/4 –  SOUP – Easy Taco Soup (Cook Time – 30 Minutes)

Monday – 11/5 – Quiche Lorraine and Fruit

Tuesday – 11/6  – Chicken Wild Rice Casserole  (Cook Time 1hr – 15 mins)– Steamed Broccoli

Wednesday – 11/7  – Dump-and-Bake Italian Sausage (Cook Time 1hr – 15 mins)

Thursday – 11/8 – One Dish Garlic and Herb Pork Tenderloin (Cook Time 35 Minutes)

Friday – 11/9 –  Ham and Cheese Sliders

Saturday – 11/10-  Clean Fridge Out

Sunday – 11/11 – SOUP –  Chicken and Dumplings – (Cook Time 1hr – 15 mins)

Monday – 11/12 – Chicken Sausage, Apple and Sweet Potato Casserole

Tuesday – 11/13 – Chicken and Broccoli Rice Casserole

Wednesday – 11/14 – Beefaroni x 2 for 9 x 13 pan – (Cook Time 45 Minutes)

Thursday – 11/15 – Chicken Wild Rice Bake

Friday – 11/16 –  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 – 11/17 – Favorite Chicken Potpie – Rotisserie Chicken

Sunday – 11/18 – Tomato Basil Soup – Grilled Cheese

  60 Classic Homemade Soup

133 Recipes to make with Rotisserie Chicken

Grandma’s Coziest Potpies

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

Wishing you a wonderful week!!

Fall is upon us and I am feeling like cooking again.  The key for me is to have a plan and the food in the house.  I have not been doing well with menu planning as of late.   Hope you all enjoyed this wonderful weekend.   Our youngest son was out of town the the WBL Varsity Soccer Team for a tournament in Wisconsin Dells.  I can’t wait to hear about his trip.

Hubby and I had a low key weekend.  I spent my time reading ,but now I need to get chores and grocery shopping done.  Hope you have a wonderful week!!

Sunday – Turkey Tenderloin and Asparagus with Roasted Baby Potatoes

• 2 pounds turkey tenderloins
• 1/2 cup low-sodium soy sauce
• 1/4 cup Dijon mustard
• 2 Tablespoons olive oil
• 2 teaspoons minced garlic
• 1/2 teaspoon dried rosemary (minced)
• 2 pounds asparagus
• 2 Tablespoons olive oil (more or less as needed)
• 1/2 teaspoon garlic salt (more or less as needed)

DIRECTIONS:

1. Place turkey tenderloins in a resealable gallon-sized plastic bag.
2. In a small bowl, mix together soy sauce, mustard, olive oil, garlic, and rosemary. Pour over turkey in bag and mix well so that the turkey is all coated with marinade. Place in fridge and let marinade for at least 1 hour (recommended up to 3-4 hours).
3. After turkey is finished marinating, place on a large baking sheet covered with aluminum foil, sprayed lightly with nonstick cooking spray.
4. Bake until meat thermometer inserted into thickest portion of meat reaches 165 degrees F, approximately 50-60 minutes. When there is about 5 minutes left in the cooking time, lightly toss asparagus with some olive oil and garlic salt, then place on the baking sheet around the turkey and cook for the last few minutes until the turkey is done (you might need to do this on another baking sheet if there is not enough room on just one baking sheet).
5. Remove from oven and let the turkey sit for about 5 minutes before slicing and serving.

Roasted Baby Potatoes

3 pounds baby red potatoes 

• 3 Tablespoons olive oil
• 1 Tablespoons parsley
• 1 teaspoon dill
• 1/2 teaspoon dried chives
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried onion
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

DIRECTIONS:

1. Preheat oven to 400 degrees.
2. Half or quarter (depending on their size) baby potatoes, then place in a large mixing bowl. Drizzle olive oil over potatoes and toss to coat.
3. In a small bowl, mix together parsley, dill, chives, garlic powder, onion powder, dried onion, paprika, salt, and pepper.
4. Pour mixture over potatoes and toss again to coat. Spread potatoes into one layer on a foil-lined baking sheet.
5. Roast for 45 minutes to an hour, turning twice, until golden brown and slightly crispy.

Monday – Broccoli Cheese and Potato Soup with a green salad

Tuesday – Ranch Chicken Skillet

• 2 Tablespoons olive oil
• 1 pound chicken breasts (cut into strips)
• Salt and pepper (to taste)
• 1/4 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 1 red bell pepper (diced)
• 1 yellow bell pepper (diced)
• 1 green bell pepper (diced)
• 1 small yellow onion (sliced)
• 1 1/2 cups brown rice (cooked)
• 1/2 cup salsa
• 1/4 cup ranch salad dressing
• 1 Tablespoon fresh lime juice
• 1/2 cup shredded cheddar cheese

DIRECTIONS:

1. In a large skillet, heat olive oil over medium high heat.
2. Season chicken with salt, pepper, chili powder and garlic powder.
3. Add chicken to skillet and cook 1 minute per side.
4. Add peppers and onions; continue to cook 8 to 10 minutes, or until chicken is done and vegetables are tender.
5. Add cooked rice and salsa to skillet and cook, stirring frequently, just until heated through.
6. Remove from heat and add ranch dressing; stir until well combined (use more ranch dressing if needed). Stir in lime juice, top with shredded cheese and serve.

Wednesday – Baked Panko Parmesan Chicken on spaghetti and sauce with Broccoli

INGREDIENTS:

• 4 large eggs (beaten)
• 1/3 cup fresh grated Parmesan cheese (shredded)
• 2/3 cup grated Parmesan cheese (powdered kind)
• 2 cups panko breadcrumbs
• 1 1/2 teaspoons Italian seasoning
• 1/3 teaspoon garlic powder
• Salt and pepper (to taste)
• 1 1/2 pounds boneless, skinless chicken breasts
• 1 (26 ounce) jar marinara sauce
• 12 ounces whole wheat spaghetti

DIRECTIONS:

1. Preheat oven to 350 degrees. Spray a 15x10x1″ baking sheet with nonstick cooking spray and set aside.
2. Beat eggs in a small bowl.
3. In a separate bowl, combine cheeses, bread crumbs and spices; mix well.
4. Dip chicken in egg, then bread crumb mixture, then egg, then bread crumb mixture again. Place chicken on prepared baking sheet and bake for 30 minutes.
5. Remove from oven, top each chicken breast with a large spoonful of marinara sauce and a little bit of fresh grated Parmesan cheese (optional) and return to oven for 3-5 minutes (or until cheese starts to melt). Serve over whole wheat pasta with additional marinara sauce and mozzarella

Thursday –

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.
3. Note: Nutrition facts do not include salad dressing.

Saturday – Balsamic Steak and Vegetable Kabobs

INGREDIENTS:

• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• 1/4 cup Worcestershire sauce
• 1/4 cup low-sodium soy sauce
• 2 teaspoons Dijon mustard
• 3 teaspoons minced garlic
• salt and pepper (to taste)
• 2 pounds sirloin steak (cut into bite-sized pieces)
• 1 yellow onion (cut into bite-sized pieces)
• 1 yellow bell pepper (cut into bite-sized pieces)
• 1 orange bell pepper (cut into bite-sized pieces)
• 16 ounces fresh mushrooms (cut into bite-sized pieces)

DIRECTIONS:

1. In a large bowl, whisk together olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, minced garlic and salt and pepper. Add steak to marinade. Cover bowl with plastic wrap and store in the fridge for at least 2 hours before grilling.
2. After steak has marinated, slide alternating pieces of steak, onion, bell peppers and mushrooms onto skewers.
3. Heat grill to medium-high heat and grill for 8-10 minutes or until done.

Sunday: Stuffed Baked Pork Chops with Prosciutto and Mozzarella (7) with Easy Garlic Broccolini (1)

Lunch: Chickpea/Tuna Salad  – Yogurt and Blueberries
Breakfast: Sausage, Cheese and Veggie Egg Bake

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

Wishing you a wonderful week!!

8/20/18

Sunday – Parmesan Crusted Tilapia – Roasted Zucchini – Broccoli and Cheese Orzo

INGREDIENTS:

• 2 cups orzo (uncooked)
• 3 cups broccoli florets (chopped)
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 2 Tablespoons butter
• 2/3 cup milk (more or less if needed)
• Salt (to taste)

DIRECTIONS:

1. Bring a large pot of salted water to a boil.
2. Add in orzo and cook for 3 minutes.
3. Add in broccoli and cook for 2-3 more minutes or until orzo is tender.
4. Drain water, then add cheddar cheese, Parmesan cheese, butter, and milk. Stir well and add more milk if needed.
5. Add salt to taste and serve.

Monday – Sheetpan Italian Chicken 8pts -and Veggies with Corn on Cob

Tuesday – 20 Minute Vegetable Lo Mein (Use leftover Chicken)

• 12 ounces whole wheat spaghetti noodles
• 1 1/2 Tablespoons olive oil
• 3 cloves garlic, minced
• 1 onion (thinly sliced)
• 3 cups chopped broccoli
• 2 bell peppers (julienned)
• 2 carrots (julienned)
• 1 cup sugar snap peas
• 2 cups cremini or button mushrooms (sliced)

  For the sauce:

• 2 teaspoons sugar
• 1 1/2 teaspoons sesame oil
• 3/4 teaspoon ground ginger
• 3/4 teaspoon Sriracha (or more to taste)

DIRECTIONS:

1. Prepare noodles according to package directions, then drain and set aside.
2. While noodles are cooking, heat olive oil in large skillet or wok over medium high heat. Saute garlic and onion together for 2 minutes, then add broccoli, bell peppers, carrots, and peas.
3. Saute for 4 minutes, then add in sliced mushrooms. Saute another 2 minutes.
4. In a small bowl, whisk together all ingredients for sauce, then pour over top of vegetables.
5. Stir, then add in cooked noodles and toss to combine. Serve immediately

Wednesday – Crockpot Chicken Tortilla Soup

Thursday –   Honey Lime Grilled Chicken (marinate overnight)

INGREDIENTS:

• 1/2 cup lime juice
• 1/3 cup vegetable oil
• 3 Tablespoons honey
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 3 teaspoons minced garlic
• 1/2 teaspoon black pepper
• 1 1/2 pounds boneless chicken breasts

DIRECTIONS:

1. In a small bowl, combine lime juice, oil, honey, thyme, rosemary, garlic and pepper.
2. Place chicken breasts in a resealable gallon-sized bag and pour marinade over chicken.
3. Refrigerate for at least 3 hours up to overnight to let chicken marinate.
4. Grill chicken breasts over medium high heat until internal temperature reaches 165 degrees.

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 –  Cheese Stuffed Turkey Meatloaf – Roasted Parmesan Green Beans 

Sunday – Turkey Tenderloin and Asparagus with Roasted Baby Potatoes

• 2 pounds turkey tenderloins
• 1/2 cup low-sodium soy sauce
• 1/4 cup Dijon mustard
• 2 Tablespoons olive oil
• 2 teaspoons minced garlic
• 1/2 teaspoon dried rosemary (minced)
• 2 pounds asparagus
• 2 Tablespoons olive oil (more or less as needed)
• 1/2 teaspoon garlic salt (more or less as needed)

DIRECTIONS:

1. Place turkey tenderloins in a resealable gallon-sized plastic bag.
2. In a small bowl, mix together soy sauce, mustard, olive oil, garlic, and rosemary. Pour over turkey in bag and mix well so that the turkey is all coated with marinade. Place in fridge and let marinade for at least 1 hour (recommended up to 3-4 hours).
3. After turkey is finished marinating, place on a large baking sheet covered with aluminum foil, sprayed lightly with nonstick cooking spray.
4. Bake until meat thermometer inserted into thickest portion of meat reaches 165 degrees F, approximately 50-60 minutes. When there is about 5 minutes left in the cooking time, lightly toss asparagus with some olive oil and garlic salt, then place on the baking sheet around the turkey and cook for the last few minutes until the turkey is done (you might need to do this on another baking sheet if there is not enough room on just one baking sheet).
5. Remove from oven and let the turkey sit for about 5 minutes before slicing and serving.

Roasted Baby Potatoes

3 pounds baby red potatoes 

• 3 Tablespoons olive oil
• 1 Tablespoons parsley
• 1 teaspoon dill
• 1/2 teaspoon dried chives
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried onion
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

DIRECTIONS:

1. Preheat oven to 400 degrees.
2. Half or quarter (depending on their size) baby potatoes, then place in a large mixing bowl. Drizzle olive oil over potatoes and toss to coat.
3. In a small bowl, mix together parsley, dill, chives, garlic powder, onion powder, dried onion, paprika, salt, and pepper.
4. Pour mixture over potatoes and toss again to coat. Spread potatoes into one layer on a foil-lined baking sheet.
5. Roast for 45 minutes to an hour, turning twice, until golden brown and slightly crispy.

Monday – One Pan Garlic Sausage and Vegetables

INGREDIENTS:

• 2 cups broccoli
• 2 cups sliced carrots
• 2 cups zucchini (diced)
• 2 cups red potatoes (diced)
• 1 red onion (sliced)
• 6 pre-cooked chicken sausages (sliced)
• 3 teaspoons minced garlic
• 3 Tablespoons teriyaki sauce
• 1/2 teaspoon garlic salt
• 1/4 teaspoon onion powder (more or less to taste)
• Salt and pepper (to taste)
• 3 cups cooked brown rice

DIRECTIONS:

1. Preheat oven to 400 degrees. Combine all vegetables and sausage on a foil-lined baking sheet.
2. In a small bowl combine the minced garlic and teriyaki sauce and pour the mixture over the vegetables and sausage.
3. Lightly season vegetables and sausage with garlic salt, onion powder, and salt and pepper to taste.
4. Place in oven and bake for 15 minutes. After 15 minutes, remove from oven, toss the vegetables and place back in the oven for 15-20 minutes or until sausage is cooked through and vegetables are tender.
5. Serve warm over cooked brown rice.

Tuesday – Ranch Chicken Skillet

• 2 Tablespoons olive oil
• 1 pound chicken breasts (cut into strips)
• Salt and pepper (to taste)
• 1/4 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 1 red bell pepper (diced)
• 1 yellow bell pepper (diced)
• 1 green bell pepper (diced)
• 1 small yellow onion (sliced)
• 1 1/2 cups brown rice (cooked)
• 1/2 cup salsa
• 1/4 cup ranch salad dressing
• 1 Tablespoon fresh lime juice
• 1/2 cup shredded cheddar cheese

DIRECTIONS:

1. In a large skillet, heat olive oil over medium high heat.
2. Season chicken with salt, pepper, chili powder and garlic powder.
3. Add chicken to skillet and cook 1 minute per side.
4. Add peppers and onions; continue to cook 8 to 10 minutes, or until chicken is done and vegetables are tender.
5. Add cooked rice and salsa to skillet and cook, stirring frequently, just until heated through.
6. Remove from heat and add ranch dressing; stir until well combined (use more ranch dressing if needed). Stir in lime juice, top with shredded cheese and serve.

Wednesday – Baked Panko Parmesan Chicken on spaghetti and sauce with Broccoli

INGREDIENTS:

• 4 large eggs (beaten)
• 1/3 cup fresh grated Parmesan cheese (shredded)
• 2/3 cup grated Parmesan cheese (powdered kind)
• 2 cups panko breadcrumbs
• 1 1/2 teaspoons Italian seasoning
• 1/3 teaspoon garlic powder
• Salt and pepper (to taste)
• 1 1/2 pounds boneless, skinless chicken breasts
• 1 (26 ounce) jar marinara sauce
• 12 ounces whole wheat spaghetti

DIRECTIONS:

1. Preheat oven to 350 degrees. Spray a 15x10x1″ baking sheet with nonstick cooking spray and set aside.
2. Beat eggs in a small bowl.
3. In a separate bowl, combine cheeses, bread crumbs and spices; mix well.
4. Dip chicken in egg, then bread crumb mixture, then egg, then bread crumb mixture again. Place chicken on prepared baking sheet and bake for 30 minutes.
5. Remove from oven, top each chicken breast with a large spoonful of marinara sauce and a little bit of fresh grated Parmesan cheese (optional) and return to oven for 3-5 minutes (or until cheese starts to melt). Serve over whole wheat pasta with additional marinara sauce and mozzarella

Thursday –

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.
3. Note: Nutrition facts do not include salad dressing.

Saturday – Balsamic Steak and Vegetable Kabobs

INGREDIENTS:

• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• 1/4 cup Worcestershire sauce
• 1/4 cup low-sodium soy sauce
• 2 teaspoons Dijon mustard
• 3 teaspoons minced garlic
• salt and pepper (to taste)
• 2 pounds sirloin steak (cut into bite-sized pieces)
• 1 yellow onion (cut into bite-sized pieces)
• 1 yellow bell pepper (cut into bite-sized pieces)
• 1 orange bell pepper (cut into bite-sized pieces)
• 16 ounces fresh mushrooms (cut into bite-sized pieces)

DIRECTIONS:

1. In a large bowl, whisk together olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, minced garlic and salt and pepper. Add steak to marinade. Cover bowl with plastic wrap and store in the fridge for at least 2 hours before grilling.
2. After steak has marinated, slide alternating pieces of steak, onion, bell peppers and mushrooms onto skewers.
3. Heat grill to medium-high heat and grill for 8-10 minutes or until done.

Lunch: Chickpea Egg Salad – Yogurt and Blueberries
Breakfast: Asparagus Quiche

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

Wishing you a wonderful week!!

8/13/18 – 8/19/18

Hello!!  I have not been doing great about getting home on time and following my meal plan, so you will see a few carry overs.  I hope you as all having a wonderful weekend!!   

Sunday – Hamburgers

Monday – Chicken Enchilada Casserole – Not a fan….

Tuesday – Crockpot Chicken Tortilla Soup

Wednesday – Chopped Salad with Shrimp, Blue Cheese and Bacon

Thursday –  Sheetpan Italian Chicken 8pts -and Veggies with Corn on Cob

Friday- Loaded Nacho Chicken Tostado

Saturday –  Cheese Stuffed Turkey Meatloaf – Roasted Parmesan Green Beans

Lunch:  Crustless Zucchini Pie and Chicken Breast
Breakfast: Asparagus Quiche

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

Wishing you a wonderful week!!

July 16, 2018

Saturday – Rotis Chicken and Baked Spaghetti Squash

Sunday – Leftovers – Quesadillas

Monday – Chopped Salad with Shrimp, Blue Cheese and Bacon

Tuesday – Eggs Benedict Casserole

Wednesday – Chicken Broccoli Stir Fry 4pts – Rice 

Thursday – Sheetpan Italian Chicken 8pts -and Veggies with Corn on Cob

Friday – Loaded Nacho Chicken Tostado

Saturday – Mozzarella Stuffed Burgers – Quick Cabbage Slaw –2pt

Sunday – Honey Garlic Drumsticks = Veggie

Breakfast – Asparagus Quiche with Spaghetti Crust

LUNCHES:  Zucchini Noodles with Hearty Sauce

SNACKS:  Berry Yogurt Pop – 1pt
Strawberry and Cream Chocolate Cookie Sandwich – 3PT
Greek Yogurt Ranch Dip/Veggies – 0pts

Pork Eggroll in a Bowl

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

Wishing you a wonderful week!!

Do you ever look in your pantry and Freezer, which are full and think, “There is nothing to eat?”  Time for a pantry/freezer challenge.   I made a list of everything in my pantry and freezer and planned our menu around those items.  If a recipe required me to buy more than one thing, I would not make it.  I do no include perishables like produce and dairy in that total.   I will not buy any specialty produce and dairy only the things I normally buy each week.  Wish us luck, I hope to challenge through the entire month of June.  We have a lot of chicken, so this might be old.  We will see, there is no many ways to make chicken thighs.  Here is to saving some money and getting my freezer empty enough to defrost/clean.   

 

Pic #1 – Pantry –                                 Pic#2 – Freezer

Sunday, 3rd – Loaded Veggie Salad – Chicken Sausages

Monday 4th – (Soccer Game) Broccoli and Cheese Chicken Pasta – (Six Sisters 5/4/18) Total Time: 20 Minutes

Tuesday 5th – (FPU) (Soccer Practice) LEFTOVERS/SANDWICH

Wednesday 6th – French Bread Pizza

Thursday 7th -– (Jen Works Late) (Soccer Practice) Chicken and Broccoli Stir Fry

Friday 8th – (Joey’s Grad Party) Leftovers

Saturday –9th- Chicken Fajita Salad (marinate Chicken)

Sunday –10th – (Aria Grad Party) Honey Garlic Drumsticks – Total Time: 45 Minutes, – Rice and Steamed Veggies

Desserts:
 
Courtesy: C Spomer – Germans from Russia Foodways and Traditions.

Breakfast: Cheesy Sausage Pigs in Blanket with Fruit
RHUBARB MUFFINS

1 cup brown sugar
1/2 cup oil
1 egg
1 cup buttermilk
2 teaspoons vanilla
2 cups thinly chopped rhubarb
2 1/2 cups flour
1 teaspoon soda
1/2 teaspoon salt
1 teaspoon baking powder
Topping: Mix 1/2 cup sugar, 1 tablespoon cinnamon, and 1 tablespoon melted butter. Bake muffins 25 minutes at 350 F.

Makes 15 beautiful regular-size muffins.

Notes: Used 1/2 cup of brown sugar Splenda. It worked fine. Recipe From: Germans from Russia Foodways

Weekly Lunch: Taco Mason Jar Salad (ground turkey)

WEEK #2

Monday – 11th – Margarita Chicken Rice Skillet – Veggie

Tuesday, 12th – (LAST FPU) (Soccer Practice) – LEFTOVERS/SANDWICH

Wednesday, 13th – Easy Pizza Chicken Bake (Bakes 35 Minutes) – Six Sisters Menu Plan 5/18/18

Thursday, 14th – (Soccer Practice) Chicken Enchiladas – Spanish Brown Rice – (Six Sisters 5/4/18) Total Time: 20 Minutes

Friday, 15th – Mozzarella Stuffed Bruschetta Hamburgers – Waffle Fries

Saturday, 16th – (Grace’s Grad Party) – Panko Chicken Thighs (Bake One Hour) and Easiest Baked Mac

Sunday, 17th – (Kristen’s Grad Party) Chopped Salad with Shrimp, Blue Cheese and Bacon

Breakfast: Breakfast: Petite Crust-Less Quiche
Banana Muffins
Weekly Lunch: Greek Mason Jar Salad with Fruit

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

Wishing you a wonderful week!!

May 14th, 2018

WEEK #1

Monday – Leftover Steak

Tuesday –  (FPU) Ultimate Grilled Cheese and Soup

Wednesday – (SOCCER) – Chicken Sausage and Parmesan Lemon Asparagus (Six Sisters 5/11/18) Total Time: 25 minutes

Thursday – Chicken Caesar Salad

Friday – (OFF) – Beef and Bean Tacos

Saturday – Turkey Focaccia Club

Sunday – (united Game) – French Toast and Bacon

Weekly Lunch:  Cobb Salad in A Jar

Breakfast: Cheesy Sausage Pigs in Blanket with Fruit

WEEK #2

Monday – (Soccer) Black Bean Taco Soup

Tuesday – (FPU) Broccoli and Cheese Chicken Pasta – (Six Sisters 5/4/18) Total Time: 20 Minutes

Wednesday – Chopped Salad with Shrimp, Blue Cheese and Bacon

Thursday – Chicken Enchiladas – Spanish Brown Rice – (Six Sisters 5/4/18) Total Time: 20 Minutes

Friday – (OFF) – French Bread PIzza

Saturday – Honey Garlic Drumsticks – Total Time: 45 Minutes, – Rice and Steamed Veggies

Sunday – (18th Anniversary) – Chicken, Bacon & Feta Roulade  and Spaghetti Squash

Weekly Lunch: Taco Mason Jar Salad (ground turkey)

Breakfast: Petite Crust-Less Quiche

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

Wishing you a wonderful week!!

April 21st – 29th

Saturday – 21st – Roasted Chicken, Salad

Sunday, 22nd – General Tso’s Chicken with over Cauliflower Rice

Monday, 23rd – Enchilada Chicken Roll Ups, Mexican Cauliflower Rice  and Salad

Tuesday, 24th – Tomato Soup and Grilled Cheese Sandwiches

Wednesday, 25th – Egg Roll in a Bowl

Thursday, 26th – Chicken Rollatini with Spinach alla Parmigiana

Friday, 27th – French Bread Pizza

Saturday, 28th – Chopped Salad with Shrimp, Blue Cheese and Bacon

Sunday, 29th – Sheetpan Italian Chicken and Veggies 

Possible Breakfasts:
Crustless Spinach Quiche
Spinach, Artichoke, Feta Breakfast Bake
Make Ahead Detox Smoothies
* 2 hard boiled eggs (0) and 1 cup mixed berries (0)
Greek Yogurt with Berries, Nuts and Honey
* Banana and Chocolate Chip Baked Oatmeal Cups
* Blueberry Banana Baked Oatmeal Cups
* Slow Cooker Chocolate Swirl Bread
Individual Sausage Casseroles – Pioneer Woman

Possible Work Lunches: 
Protein Egg and Quinoa Salad Jars with Fruit
*Greek Mason Jar Salad with Fruit
*Chickpea Egg Salad
Smoked Turkey, Chickpea, and Blue Cheese Mason Jar Salad
Chickpea Tuna Salad

Snack: Apple and Almond Butter
Black Bean Brownies

Next Week:

Orecchiette Pasta with Chicken Sausage and Broccoli

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

Wishing you a wonderful week!!