Weekly Meal Plan #7 - ALL NEW RECIPE WEEK!

October 24-October 30
Alrighty-here we go, like I promised, with all new (or maybe just different) recipes!  I made use of some of the ingredients twice (the pesto), since some may not be a normal purchase for you.  I hope you enjoy this week's plan!

Sunday- Zesty Slow Cooker Chicken BBQ (how does slow cooker Sunday's sound from now on?)
Monday- Homemade Black Bean Veggie Burgers
Tuesday- Tater Tot Casserole
Wednesday- Apple Cinnamon Butternut Squash Soup
Thursday- Easy Fusili with Tomato-Pesto Sauce
Friday- Pesto Grilled Cheese Sandwich (recipe is for 1 sandwich, I'm multiplying by 4)
Saturday- Diner Meat Loaf Muffins

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The Grocery List

6 chicken breasts
2 1/2 lbs of lean ground beef
1 green pepper
3 red onions
Garlic
2 medium butternut squash
1 large apple
1 bundle of chives
1 large tomato
1 package of carrots
1 can of black beans
1 can cream of chicken soup
1 can of diced tomatoes
1 box of fusili (spiral) pasta
BBQ sauce
Italian salad dressing
Worcestershire sauce
Chili Sauce
Pesto Sauce
32 oz carton of chicken broth
Ketchup
Mustard
Brown sugar
Bread crumbs
1 loaf of italian bread
Saltine crackers
1/2 lb of slice provolone cheese
1 package of american cheese
Parmesan cheese
16 oz cheddar cheese
1 6oz container of fat free plain yogurt
Eggs
Milk
Butter (or substitute)
1 bag of frozen tater tots

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Spices you may or may not already have...
Chili powder
Cumin
Oregano
Cinnamon

Julie and Julia

While the hubby is away, the wife will grab a bottle of wine, get cozy on the coach with the cats and dog, and get lost in a movie.  Julie and Julia was last night's theatrical entertainment of choice.  Especially because of my own blog, others have been suggesting I watch this movie forever!  It was definitely cute.  And I thought I was getting obsessed about cooking!  I look like a total amateur compared to Julie (both in cooking and blogging)...actually, I am an amateur.  So the movie made me wonder, should I have a more specific goal in creating this blog?  I quickly shot that down though because I could not handle the pressure that "Julie" went through.  This is totally for fun.  I want to keep this fun!

One way to keep it fun?  New recipes!!  Tomorrow I will post a meal plan for the week that includes completely different recipes from the ones I've posted so far.  Last week was "leftover/repeat" week, this week is "all new" week.  You know what, though?  It can get tiring browsing through the millions, and millions of recipes on the millions, and millions of recipes websites available on the internet.  (Ok, maybe not millions, but close to it...)  Unless a recipe has a review, you are kind of taking a shot in the dark.  I would love to hear from anyone who might be reading my blog if they have a special recipe they might like to share!  If you do, don't be shy!  Email me, or post it as a comment.  I sure hope you do!  Have a fantabulous Saturday, everyone! (Yes, I meant to say fantabulous!)

Leftover/Repeat week!

October 18-October 23

This week I will be posting just a few repeat meals, as we have a couple sets of leftovers I thought I'd pull at make use of.  This week is all about easy. As much as I LOVE cooking, it is still nice when you can take a break.  Of course, I know you might not have the same left overs, so you can make them from scratch again, or let me know what YOU come up with in their place! :-)


Sunday - BBQ Chicken
Monday - Leftover Cheesy Vegetable Soup
Tuesday - Chili using McCormick Chili Seasoning
Wednesday -  Leftover Garden-Style Lasagna
Thursday - Broccoli-Sausage Pasta
Friday - Salsa-Fied Turkey and Rice
Saturday - Veggie BBQ Pizza

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The Grocery List (including ingredients to make leftover meals fresh)

BBQ Chicken (half of whole chicken)
1lb ground beef or turkey
1lb ground turkey
1 package of smoked sausage
3 red potatoes
4 medium red onions
2 red peppers
Garlic
1 zucchini
1 squash
2 large heads of broccoli
1 package of frozen chopped spinach
1 Boboli thin pizza crust
BBQ sauce
Long grain rice (brown or white)
1 package of lasagna noodles (Creamette or Archer Farms don't need to be precooked)
1 package frozen veggies (california mix)
2 package shredded cheddar cheese
2 package of shredded mozzarella cheese
1 package of shredded colby-jack cheese
16oz container of low-fat cottage cheese
Parmesan cheese
1 can cream corn
1 can of diced tomatoes
1 can of corn
1 can of red kidney beans
16 oz of chicken broth
8 oz of salsa
1 package of McCormick Chili Seasoning
Milk

Weekly Meal Plan #6

October 10-October 16

Today is a special day.  My dear friend and coworker, Dara, is getting married!  Congrats Dara and Steve!  Therefore, I do not really need to plan a meal for myself tonight, right?  I will for you, though! 

 

Sunday –  Creamy Linguini with Red Pepper and Zucchini (see below)

Monday –  B.L.A.T. Wraps

Tuesday –  Sautéed Chickpeas with Broccoli and Parmesan

Wednesday – Braised Herb Chicken Thighs and Potatoes

Thursday –  Fiery Fish Tacos with Crunchy Corn Salsa

Friday –  Bahama Mama Pork Chops

Saturday- Cajun Steak Sandwich with Sweet Potato Fries

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Creamy Linguine with Red Pepper and Zucchini

Ingredients

      1/4 C. olive oil

      1 large zucchini, diced

      1 large sweet red pepper, diced

      2 cloves garlic, minced

      1/2 tsp. salt

      1/8 tsp. crushed red pepper flakes

      1 (12 oz.) package linguine pasta

      1 C. 2% milk

      2 Tbs. chopped fresh parsley

      1 C. freshly grated Parmesan cheese

*You could also add 2 cooked, diced chicken breasts for protein.

Directions

In a large skillet, heat oil in a large skillet over medium heat. Add zucchini, red pepper and garlic to hot oil, and season with salt and red pepper flakes. Cook, turning occasionally, until zucchini and pepper are slightly browned on all sides, about 20 minutes.

Meanwhile, bring a large pot of generously salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.

Stir milk into zucchini, and simmer until it is reduced by about half, about 10 minutes. Add pasta to skillet, and stir well. Sprinkle parsley and 1/2 C. Parmesan over the top, and toss. Garnish with remaining

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The Grocery List

1 large zucchini

2 large sweet red peppers

Garlic

Fresh Parsley

1 avocado

2 large tomatoes

Romaine lettuce

3 red onions

2 large heads of broccoli

1 ½ lbs small red potatoes

1 jicama

Cilantro

1 lime

I bunch green onions

I package of whole carrots

8oz Rib-eye steak or boneless beef top steak

4 pork chops

2 lbs chicken thighs (8 thighs)

1 package of bacon

6 tilapia fillets

1 package of linguini

2 packages of flour tortillas

1 10.5oz can of chickpeas

1 can of tomato based chili sauce

16oz chicken broth

8oz can of pineapple chunks

Ranch dressing

Raisins

Brown sugar

Sour cream

Parmesan cheese (shaved)

Milk

Dry white wine

1 package of frozen sweet potato fries

4 ciabatta rolls

 *Don't forget to take quick glance at the recipes for any other spices you might need that you don't have.  There are a few other ingredients I left off as well because you most likely still have some from other weeks.

Weekly Meal Plan #5

October 3rd - October 9th

I'm not sure how I'm going to be able to top some of last weeks meals, but I'll definitely try!  We really enjoyed the shrimp fritters and the cheesy vegetable soup.  The soup was a perfect way to welcome to chillier whether today.  I hope you enjoyed those as well, and here we go with Week 5.  There's a repeat this week, because hubby specifically requested it.  Can you guess which one?  :-)


Sunday - Spicy Thai Slow Cooker Chicken
Monday - Beef Stroganoff
Tuesday - Pita Pizzas
Wednesday - Broccoli Sausage Pasta 
Thursday -  Salsa Chicken and Rice 
Friday -  Cajun Corn, Rice and Red Beans
Saturday - Apple Glazed Cornish Hens

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Pita Pizzas

Be as creative as you want with these!  Just find some medium/large size whole wheat pitas, add tomato sauce/pizza sauce and top with your favorite toppings!  Pop in the oven for 8-10 minutes at 400 degrees.

You know one I might try?   A pita, drizzled with olive oil, topped with sliced tomatoes and basil, sprinkled with mozzarella cheese.  Mmmmm.  I'm looking forward to Tuesday.

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Salsa Chicken and Rice

This one is EASY!  You need 4 chicken breasts, your favorite salsa and white or brown rice.  Preheat oven to 350 degrees.

Spray a 9 x 13 inch glass baking dish with cooking spray (or coat with thin layer of olive oil), lay chicken breasts flat and season with salt and pepper.  Cover chicken breasts with 1 to 1/2 cups of salsa.  If you do this an hour ahead of time, the chicken can marinade for increased juiciness! Bake chicken for 30-35 minutes, or cooked through.

Meanwhile, prepare white or brown rice.  In the name of being easy, go for instant!  Serve rice and chicken side by side with some salsa drizzled on top.

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Grocery List

2 medium red onion

Garlic

1 large head of broccoli

1 large green pepper

1 large red pepper

15oz can of red kidney beans

1 lemon

Favorite pizza toppings

Chicken breasts (10 breasts)

1 lb cubed beef stew meat or chuck steak

1 package of smoked sausage

4 Cornish hens

1 bottle Asian-style toasted sesame salad dressing

Thai chili paste

Ginger garlic paste

Cajun seasoning or chili powder

Cinnamon

Cornstarch

Peanut butter

1 can cream of mushroom soup

Tomato or pizza sauce

16 oz jar of your favorite salsa

1 can of vegetable broth

1 package of egg noodles

Penne pasta

Brown or white rice

1 package of medium/large whole-wheat pitas

16 oz container of sour cream

1 package of frozen corn kernels

12 oz unsweetened frozen apple juice concentrate