Weekly Meal Plan #23 - And we're back!

April 3 - April 9

As I type, I'm enjoying a cup of coffee in our lovely kitchen in OUR NEW HOME!  We did it!  We are all cleaned and painted and packed and moved and unpacked and ready to Rock and Roll!  I'm still in disbelief that we are here.  It's been a week and every morning I wake up I get excited all over again our being in OUR house. 

I did not meal plan last week because we had a little snafu with our refrigerator and ended up needing buy a new one.  Our cold stuff only last so long in a cooler while waiting for the new fridge, which didn't get here until Thursday.  It was one long week of eating like garbage.  Ugh.  I never want to do that again.  I am so excited to finally cook in our kitchen this week!  This week's plan is mainly made up of familiar favorites, with two new meals thrown into the mix.  I thought I would keep it familiar for myself, since I'm still getting used to maneuvering around our kitchen.  Don't need to make cooking this week more difficult then it needs to be!  Oh, and shhhh...I'm most likely actually NOT making next Saturday's (4/9) meal myself because....::wimpers:: it's my 30th birthday.  Eek!!!  I don't know what we are doing yet, but I will be having a meal worthy of celebrating a 30th birthday...that's for sure!

I'm playing around with a new format.  I'm going to list the meal with it's link to the recipe and directions, and directly below it I will list what you will need a the grocery store for that meal.  You can still copy and paste to a word document and print out an entire grocery list in the end, but now you can better pick and choose which ones you will be doing! 

It's good to be back!  Have a great week, everyone!!

Sunday - Simple Hamburger Stroganoff

1 package egg noodles
1lb ground beef
1 packet dry brown gravy mix
1 package cream cheese
1 (6oz) can of chopped mushroom
1 (8oz) container of sour cream
2 cans condensed cream of mushroom soup
Milk


Monday - Broccoli Sausage Pasta

Olive oil
Garlic
1 small onion
1 head of broccoli 
1lb smoke sausage
8oz penne pasta
Parmesan cheese


Tuesday - Artichoke and Tomato Chicken

Olive oil
4 tomatoes
Fresh basil
Fresh oregano
2 red bell peppers
1 (8oz) package mozzarella cheese
6 chicken breasts
Marinara sauce


Wednesday - Creamy Burrito Casserole

1lb ground beef or turkey
1 small onion
1 package taco seasoning
6 flour tortillas
1 package of shredded cheddar
1 can cream of mushroom soup
1/2 cup sour cream


Thursday -  Pork Chops with Mushrooms and Shallots

Butter
4 pork loin chops
Shallots
Chicken stock
Baby bella mushrooms
Dijon mustard
Fresh parsley


Friday -  Chicken Broccoli Casserole

2 chicken breasts
1lb broccoli
1 box of elbow noodles
1 can cream of chicken soup
1 package stuffing mix
1 package of cheddar cheese
Milk


Saturday - Cream Cheese Potato Soup

Chicken broth
4 medium potatoes
1 small onion
1 package cream cheese
 

Weekly Meal Plan #21

March 6th - March 12th
 
Woohoo!  Here's another meal plan! 

Why am I so excited?  Well....with every meal plan, DH and I are closer to closing on our house and moving day!  We are 15 days out from closing, and 20 days from moving.  I can't believe it!  This rollercoaster is finally starting to slow down and pull into the station. 

So get this...DH is suddenly on a low-fat kick!  I guess a couple of his co-workers do WW online and while at work will randomly figure out points for certain foods.  It's opened his eye a little to how bad some things are.  So, this week we've got meals from of course our new favorite, Skinny Taste, and other lower fat meals from other websites.  Enjoy!! 

Sunday - Baked Chicken Parmesan
Monday - Turkey Chili Taco Soup
Tuesday - Pasta with Asparagus
Wednesday - Classic Baked Chicken
Thursday - Ragu-Stuffed Peppers
Friday - Turkey & Balsamic Onion Quesadillas
Saturday - Simple Hamburger Stroganoff

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The Grocery List

2 medium red onions
5 bell pepper
1 lb thin asparagus
1 bunch of parsley
Garlic
4 Chicken breast halves
3-4lbs chicken (breasts, thighs, legs, wings, whatever!)
1.3 lbs 99% lean ground turkey
8oz of sliced deli turkey
1lb lean ground beef
24oz Ragu
8oz marinara sauce
10oz can rotel tomatoes with green chilies
15oz can corn kernals
15oz can kidney beans
8oz can tomato sauce
Small can of tomato paste
16oz fat free refried beans
1 can chopped mushrooms
1 pkt taco seasoning
1pkg uncooked pasta
1 pkg of egg noodles
Breadcrumbs
1 pkg whole-wheat tortillas
4oz Coucous
8oz cup raisins
24oz fat free low sodium chicken broth
1 pkt dry brown gravy mix
1 can cream of mushroom soup
Parmesan cheese
8oz Asiago cheese
8oz Mozzarella cheese
8oz Sharp Cheddar cheese
8oz low-fat cream cheese
8oz low-fat sour cream
Eggs
Red wine vinegar
Balsamic Vinegar
 

Weekly Meal Plan #19

February 13 - February 19

I am sooooo excited for this week's meal plan!  I discovered a new blog: Skinny Taste.  The blogger, Gina, offers "skinny recipes" and she organizes them not only by dish type, or ingredients, but Weight Watcher Points!  I've been browsing her blog all week and it has me drooling every time.  I think that is a good sign, because healthy dishes don't normally have me drooling just by the sight of them.  So, I decided this weeks plan will be composed of all meals from this blog.  Enjoy!

Sunday - Lighter Baked Macaroni and Cheese
Monday - Arroz Con Pollo, Lightened Up
Tuesday - Shrimp Quesadillas with Tomato Avocado Salsa
Wednesday - Turkey Stuffed Zucchini
Thursday - Chicken Enchiladas
Friday - Shepard's Pie, Lightened Up
Saturday - Low Fat Baked Ziti with Spinach

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The Grocery List

3 medium onions
1 shallot
1 bunch of spinach
2 bunches of green onions
1 1/2 lbs of potatoes
1 small bell pepper
4 medium zucchini
2 tomatos
1 avocado
1 line
1 bunch of cilantro
1 celery stalk
8oz mushrooms
Garlic
1 package frozen mixed veggies
10 oz frozen spinach
8 skinless chicken thighs
2 skinless chicken breasts
1lb ground turkey
1lb lean ground beef
16 large shrimp
12 oz high fiber elbow pasta
1 lb high fiber ziti
2 packages of low carb, whole wheat, flour tortillas
Whole wheat bread crumbs
Long grain rice
1 packet Goya Sazon
1 packet of Goya Sazon Tropical
Adobo Powder
Chicken bouillon cubes
1 small can chipotle chilis in adobo sauce
2 cans tomato sauce
1 small can tomato paste
28 oz crushed tomatoes
Worcestershire sauce
Pam spray - butter flavored
Butter
Light Butter
Flour
Skim milk
64oz Fat Free Chicken Broth
1 small can of fat free beef broth
16 oz Sargento 2% reduced fat mild cheddar
16 oz shredded low fat mexican cheese
8 oz fat-free ricatto
8 oz part skim mozzarella
Sour cream
Parmesan cheese
White wine
Eggs

*Check for spices!!!

Weekly Meal Plan #15

January 16-January 22

So, did anyone end up making those Beef Carnitas Empanada meal?  Well, I did.  And I decided to make the beef myself, instead of buying some pre-made fajita mixture or something.  What I failed to do was calculate how long the meal was going to take to make when trying to do it all in one fell swoop.  Do you know how long it took?  2 hours!  Holy Cow.  Never again.  But you know what?  It...was...awesome!  Ok...the beef was the awesome part.  It was so tasty!  The "empanada" part wasn't the greatest.  I didn't buy saffron, thinking I could do without it.  I have a feeling it needed that special flavoring, whatever it is.  But still...despite the time it took, it turned out pretty great.  Next time, though, we are just going to make the beef and turn them into fajitas or something.  Estimated time to make that?  Half the time it took to make the Beef Carnitas Empanada.  Phew!

So this week, I focused on trying to make sure the meals in the plan didn't take as much time, or that you could actually do something else while it was cooking.  I couldn't with the empanadas...I spent an entire 2 hours standing and cooking.  Ugh!  Hope you find this week less involved! 

Sunday- Italian Vegetable Enchiladas 
Monday- Spicy Shrimp and Fettuccine 
Tuesday- Easy Bisquick Chicken Pot Pie 
Wednesday- Zesty Slow Cooker Chicken BBQ 
Thursday- Cream Cheese Potato Soup 
Friday- Creamy Garlic Penne Pasta 
Saturday- Pepsi Pot Roast 

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Italian Vegetable Enchiladas

Easy Meals in Minutes, Time Life Books
 
Ingredients

• 1 clove garlic
• 1 small onion
• 1 medium green bell pepper
• 1/2 lb mushrooms
• 1 medium tomato
• 1 tbs olive oil
• 1 can tomato sauce
• 1/2 tsp basil
•  1/2 tsp oregano
• 1/2 tsp black pepper
• 1 cup low-fat cottage cheese
• 8 flour tortillas
• 3 tbs shredded mozzarella cheese

Directions

1. Preheat oven to 450 degrees.
   
2. In a food processor, coarsely chop garlic, onion and bell pepper.  Remove to a large bowl.  In same bowl, chop mushrooms.  Chop mushrooms and add to bwol.  By hand, coarsely chop tomato and add to bowl.
3. In large skillet, warm oil over medium-high heat.  Ad chopped vegetables and cook, stirring occasionally for 3 minutes, until onion is slightly softened.  Cool slightly.
4. In medium bowl, combine tomato sauce, 1/4 tsp basil, 1/4 tsp oregano and 1/4 tsp black pepper.
5. In another bowl, combine cottage heese with remaining basil, oregano and black pepper.
6. Place tortillas on a working surface and spread each evenly with 2 tsp of tomato sauce. 
7. Spread 2 tbs of cottage cheese along the bottom third of each tortilla.
8. Dividing evenly, spread sauteed vegetable mixture over cottage cheese.  Roll the tortillas up.  Place rolled tortillas in a single layer in a baking dish.  Top with remaining tomato sauce and mozzarella.
9. Bake for 10 minutes, or until the tortillas are heated through and cheese is melted.  If desired, place enchiladas under broiler to lightly brown them.

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Pepsi Pot Roast 

Fix-It and Forget-It Cookbook

Ingredients

• 3-4 lb pot roast
• 1 can cream of mushroom soup
• 1 package dry onion soup mix
• 16oz Pepsi, or other cola 
  

 Directions

1. Place meat in slow cooker.
2. Top with mushroom soup and onion soup mix.
3. Pour in Pepsi.
4. Cover.  Cook on high for 6 hours.

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The Grocery List

Garlic
2 small onion
1 medium green pepper
1/2 lb mushrooms
1 medium tomato
5 plum tomatos 
4 large potatoes (red or baking) 
1 package frozen vegetables
1 lb large shrimp, peeled and deveined 
2lbs chicken breasts
3-4lb pot roast
1 can tomato sauce
1 can tomato paste 
1 can cream of chicken soup
1 can cream of mushroom soup
1 package dry onion soup mix
Bisquick baking mix
1 package flour tortillas
8 oz fettuccine 
1lb penne pasta12 oz BBQ
Italian dressing
Worcestershire sauce
40oz chicken broth
8oz container low-fat cottage cheese
8oz container sour cream 
1 package shredded mozzarella cheese 
8oz cream cheese 
Parmesan cheese 
Brown Sugar 
Milk
Eggs
Flour 
Butter (or margarine) (or SmartBalance?)
16oz Pepsi (or other cola)

Weekly Meal Plan #14

Wow-what a great first week of 2011! I hope you all had a great week, too!  It was actually nice to be back at school, in a routine, and working with my students.  I had a student teacher for 8 weeks before winter break.  I really enjoyed that experience.  Still, it's really nice to be back in the saddle with my kids. 

Despite the busy week, I found a couple new favs in terms of meals to have in the back pocket.  I don't know about anyone else, but the Tomato Florentine Soup from last week was so warm and cozy.  It had a great robust flavor, and although it had just a little protein in it, it was very tasty and filling!  I hope you enjoyed it, too. 

Here we go again!  So old, some new...all for you!  I was excited to find the P.F. Chang's recipe, as the hubs and I LOVE P.F. Chang's.  I am crossing my fingers that it turns out just as yummy! 

Side note-it's my little puppy's (not so little anymore) 3rd birthday on Monday.  Happy Birthday, Zeusy!

The night we adopted him.

Our big boy.

January 9-January 15

Sunday - To Die for Crock Pot Roast
Monday - BBQ Chicken
Tuesday - Beef Carnitas Empanada
Wednesday - Ragu Stuffed Peppers
Thursday - Mostaccioli with Vodka Sauce
Friday - Brown Rice, Tomatoes and Basil
Saturday - P.F. Chang's Chicken Lettuce Wraps

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BBQ Chicken

This is a crazy simple meal.  At our local fresh produce store, they have already cut and seasoned BBQ Chicken.  It’s an entire half of a chicken.

To cook it, we cut up red potatoes, onions and red peppers, layer them at the bottom of a dutch oven, drizzle them with olive oil, place the half chicken on top, and pop it in the oven at 400 degrees for about 60 minutes, or until internal thermometer reads 180 degrees.   That’s all folks!

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Mostaccioli with Vodka Sauce

Betty Crocker Easy Italian 

Ingredients

• 3 tablespoons olive oil
• 2 cloves of garlic, finely chopped
• 1 small onion, chopped
• 1/4 cup chopped prosciutto or fully cooked ham
• 2 boneless, skinless chicken breasts, cut into 1-inch pieces
• 1/2 cup vodka (or chicken broth)
• 1/2 cup whipping (heavy) cream
• 1/2 cup sliced large pitted ripe olives
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon of pepper
• 1 package (16 oz) mostaccioli or penne pasta
• 1/2 cup shredded Parmesan cheese

Directions

1. In 10-inch skillet, heat butter and oil over medium-high heat.  Cook garlic and onion in butter about 5 minutes, stirring occasionally, until onion is tender.
2. Stir in prosciutto and chicken.  Cook 5 minutes, stirring occasionally, until chicken is brown.  Stir in vodka.  Cook uncovered until liquid has evaporated.
3. Stir in whipping cream, olives, parsley and pepper.  Heat to boiling; reduce heat.  Simmer uncovered about 30 minutes, stirring frequently, until thickened. 
4. Meanwhile, cook and drain pasta as directed on package.  Add pasta to sauce; toss gently until pasta is evenly coated.  Sprinkle with cheese. 

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The Grocery List

1 beef roast, any kind
1 half pre-seasoned BBQ chicken
12 oz beef carnitas (check local fresh market for pre-made version or check recipe)
2oz proscuitto or fully cooked ham
1lb chicken breasts
8oz water chesnuts
8oz mushrooms
4-5 leaves iceburg lettuce
2 red potatoes
3 medium red onion
5 red pepper
1 green pepper
1 1/2 lbs tomatoes
1 bunch fresh parsely
Garlic
2oz saffron threads
8oz brown rice
16oz mostaccioli or penne pasta
1 small can tomato paste
1 small can sliced olives
1 package brown gravy mix, dry
1 package dried Italian salad dressing mix
1 package ranch dressing mix, dry
1 jar Ragu pasta sauce (3 cups)
Couscous
8oz package raisins
Cider vinegar
Red wine vinegar
Rice wine vinegar
Soy sauce
Ketcup
Lemon juice
Sesame Oil
Hot mustard
Garlic and red chile pasts
Vodka (or 8oz chicken broth)
Flour
Baking powder
Sugar
Brown sugar
Butter
8oz heavy whipping cream 
8oz grated asiago or fontina cheese
1/2 cup grated parmesan

*Remember that you might have several of the oils and other ingredients from previous meal plans!  Check that pantry!

Weekly Meal Plan #13: Happy New Year!

January 2-January  8
 
I can't believe it's already 2011!  Time really flies by...especially as you get older.  Weird, huh?  As a kid, time sometimes seems to come to a complete stand still, like when waiting for something exciting to happen.  Ah, memories.  As adults we just have to embrace that time feels as though it goes by more quickly and make every moment count!  Here's to making the first meal plan for 2011 count!

This weeks I've got a couple new recipes for us to try from two new cookbooks I received over the holidays.  Thank you, Kate, for the Betty Crocker Easy Italian cookbook, and thank you, Char, for the CyberFeasts & Foodstocks cookbook!  Here we go!

Sunday - Chicken and Garlic Ravioli with Peppers and Sun-Dried Tomatoes
Monday -Veggie BBQ Pizza
Tuesday - Poblano Chicken
Wednesday - Tomato Florentine Soup
Thursday - Creamy Burrito Casserole
Friday - Salsa-Fied Turkey and Rice
Saturday - Beefy Tomato Stew over Noodles

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Chicken and Garlic Ravioli with Peppers and Sun-Dried Tomatoes

Betty Crocker Easy Italian

Ingredients

• 2 packages refrigerated chicken and roasted garlic-filled ravioli
• 1/2 cup julienne sun-dried tomatoes in oil and herbs, drained.  Reserve 2 tbs oil.      
• 1 bag frozen bell pepper and onion stir-fry, thaw, drained. (I'm considering making my own bell pepper and onion mixture.  I'm figuring 1-2 peppers and 1 large onion should do the trick.) 
• 2 cups shredded provolone cheese

Directions

1. Cook and drain ravioli as directed on package.
2. Heat reserved oil over medium heat in a 12-inch skillet.  Cook bell pepper mixture in oil for 2 minutes, stirring occasionally.  Stir in tomatoes and ravioli.  Cook, stirring occasionally, until hot.
3. Sprinkle with cheese; remove from heat.  Cover; let stand 1-2 minutes or until cheese is melted.  Serve immediately.  Makes 6 servings

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Veggie BBQ Pizza

Ingrediants:

• 1 Boboli Thin Crust Pizza
• 1 C Sweet Baby Ray's BBQ sauce (or any kind you like)
• 1 C chopped red onion
• 1 C chopped sweet red pepper
• 1/4 tsp of crushed red pepper
• 1 C shredded mozzarella cheese
• 1/2 C shredded sharp cheddar cheese

Directions:

1. Preheat oven to suggested temperature on the Boboli package.  
2. Spread BBQ sauce over pizza crust.  Top with red onion and sweet red pepper.  Sprinkle with crushed red pepper.  Cover entire pizza with mozzarella cheese.  Sprinkle cheddar cheese over mozzarella.  
3. Bake for 10 minutes.

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Poblano Chicken
Cyberfeasts and Foodstocks 

Ingredients

• 3 large poblano chili peppers, seeded and coarsely chopped
• 3 tbs butter 
• 3 chicken breats, chopped into bite-sized pieces
• 1/2 cup milk
• 1/2 large onion, coarsely chopped
• 1/2 cup sour cream
• 2 cups grated Monterey jack cheese

Directions

1. Melt 2 tbs butter in skillet.  Saute peppers and onion until limp.  Remove from pan and puree peppers and onions with milk and sour cream in blender.  Salt and pepper to taste.
2. Melt remaining butter in skillet.  Saute chicken 5-8 minutes.  Chicken doesn't need to be done, but the pink should be mostly gone.  Salt and pepper to taste.
3. Place chicken in a casserole dish and pour the pepper-onion mixture over top.  Liberally sprinkle the top with cheese.  
4. Bake for 30 minutes at 350 degrees, or until cheese is lightly browned.  Serve over rice.  Makes 4 servings

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Tomato Florentine Soup
Cyberfeasts and Foodstocks

Ingredients

• 2 tbs olive oil
• 1/2 cup diced onion
• 1 tsp minced garlic
• 1 cup crushed tomatoes
• 1 cup diced tomatoes
• 2 cups chicken broth
• 3/4 cup chopped fresh spinach
• 1/4 cup red wine
• 1 tbs diced basil
• 1 1/2 tsp fined chopped oregano
• 2 oz diced country ham
• grated mozzarella cheese 

Directions

1. Heat oil in heavy saucepan.  Add onion and garlic, cook until soft. 
2. Add crushed tomatoes, diced tomatoes, broth, spinach, wine and herbs.  Bring to boil, then reduce heat to simmer for 35 minutes. 
3. Add diced country ham and simmer for 10 more minutes.  Serve warm, garnished with Romano cheese.  Makes 2 servings.  

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Beefy Tomato Stew over Noodles
Fix-it and Forget-it Cookbook

Ingredients

• 1 1/2 lbs cubed stewing beef
• 1/4 cup flour
• 2 cups stewed tomatoes
• 1 tsp salt
• 1/2-1/4 tsp pepper
• 1 medium onion, chopped
• water
• 12 oz bag noodles (I might use rotini for this one!)   

Directions

1. Combine meat and flour until cubed are coated.  Place in slow cooker.
2. Add tomatoes, salt, pepper, and onion.  Add water to cover. 
3. Cover.  Simmer on low heat for 6-8 hours.
4. Serve over cooked noodles.  Makes 8 servings.  

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The Grocery List

3 large red onions
2 medium red peppers
3 large poblano chilies
Garlic
4 medium tomatoes
1 bunch spinach
Frozen chicken breasts
1 lb ground beef
1 lb ground turkey
1.5 lbs cubed stew meat
1 package diced country ham
2 packages of chicken and garlic ravioli
1 can crushed tomatoes
1 can stewed tomatoes
1 can refried beans
1 can kidney beans
1 can corn
1 can cream of mushroom soup
1 jar salsa
1 jar sun-dried tomatoes in oil
1 package of taco seasoning
1 Boboli pizza crust
1 package flour tortillas
1 box of noodles
1 bottle BBQ sauce
32 oz sour cream
8 oz shredded mozzarella cheese
16 oz of shredded cheddar cheese
16 oz of shredded provolone cheese 
Milk  
*Red wine (red cooking wine should work)

Enjoy!

~Chef Val  
*edit 

Pictures to entice you!

There will be no official meal plans created for the next two weeks due to all the yummy goodness that will be taking place of said meals during the holidays.  Therefore, this weeks post contains pictures of some of the meals I have made over the past few months. Make sure you have eaten, or you might be hungry when you are done looking.  I know...I need to do this more often. 

 Bahama-Mama Pork Chops  Yum!

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 Chicken, Shrimp, and Andouille Sausage Jambalaya 

It was so good, and we have major left overs!

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In the spirit of the season, I've made this sweet and tart cranberry sauce for
two years now.  It's perfect for both Thanksgiving and Christmas!

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From a fellow Recipe Nest blogger, this Chicken Broccoli Casserole really hit the spot!

 

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Cream Cheese Potato Soup

Shhh....this is a knock off of Panera's potato soup, and it is almost spot on! 

I made this last week, then went to Panera over the weekend and had their potato soup.  

The only difference was mine had more spice due to a few more crushed red 

pepper flakes.  Other then that, it was totally the same.  Plus, it is totally easy to make!

If you didn't end up using these the week of their original meal plan, 

now is the time to try them!

Happy Holidays, everyone!

Weekly Meal Plan #12

December 12 - December 18

Baby, it's cold outside!  Well, not quite that cold yet, but I couldn't resist opening that way. ;-)  But watchout...tomorrow night in Chicago the windchill is supposed to be 25 degrees below zero!  Yikes!  Bundle up out there! 

Weekly Shout-outs:  Happy Birthday to Marty, Joe and Danielle!  Congrats to the newlyweds, Jason and April!  Good luck to my 4th and 5th grade students this week on their music program! (No, no...none of them would know of this blog, but still want to wish them luck. :-))

Since it's supposed to be so cold, let's start this week's meal plan with a warm, yummy soup!

Sunday - Cream Cheese Potato Soup
Monday - Beefy BBQ Biscuits
Tuesday - Peanut Chicken (see below)
Wednesday - Artichoke Heart Pasta (see below)
Thursday - Turkey Taco Salad (see below)
Friday - Feta Stuffed Chicken Breasts
Saturday - Broccoli-Sausage Pasta

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Peanut Chicken

1 lb boneless, skinless chicken breats, cut in chunks

Marinade:
1/2 cup chunky peanut butter
1/2 cup peanut oil
1/4 cup white wine vinegar
1/4 cup soy sauce
1/4 cup lemon juice
4 cloves minced garlic
8 minced cilantro sprigs
2 tsp red pepper flakes
2 tsp chopped ginger

Combine all marinade ingredients in a blender.  Blend well.  Marinade chicken overnight.  Grill or broil and serve with vegetable of your choice!

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Artichoke Heart Pasta

1/4 cup olive oil
3 cloved chopped garlic
1 can cream of chicken soup
8 oz of hot water
3 Tbs butter
2 Tbs of lemon juice
1 Tbs chopped parsley
1 can artichoke heart quarters
2 Tbs of parmesan or romano cheese   
1 lb fettucine or linguini

Mix soup and hot water in small bowl until smooth.  Set aside.  In large pot, brown garlic in olive oil.  Pour soup mixture into garlic and olive oil.  Stir.  Add remaining ingredients.  Simmer on low heat for 15-20 minutes.  Pour over noodle and serve.  

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Turkey Taco Salad

2/3 cup salsa
1/2 cup sour cream
1 Tbs cumin
3/4 tsp salt
1/2 tsp pepper
1 can kidney beans
1 can corn kernals
1 lb cooked ground turkey
3 celery stalks
8 lettuce leave
2 cups tortilla chips

Brown ground turkey.  In small serving bowl, stir together salsa, sour cream, cumin, salt and pepper to create the dressing.  Set aside.  Drain and rinse kidney beans and corn well in a colander.  Dice celery into 1/2 inch pieces. 

In a large bowl, combine beans, corn, turkey and celery and toss.  Shred lettuce and divide among 4 plates.  Spoon turkey mixture on top of lettuce.  Garnish each plate with tortillas and serve with dressing.

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Feta-Stuffed Chicken Breasts

1 Tbs dried tomatoes
4 chicken breast halves
1/4 cup crumbled feta cheese
2 Tbs cream cheese
1/2 tsp dried basil
1/2 tsp black pepper
1 tsp olive oil

Place tomatoes in small bowl.  Cover with boiling water.  Let stand for 10 minutes.  Drain and pat dry; set aside.  Using a sharp knife, cut a pocket into each chicken breast by cutting horizontally through thicken portion, but not all the way through the opposite side.  Set aside.  

In a small bowl, combine feta, cream cheese, basil and tomatoes.  Spoon 1 rounded tablespoon into each chicken pocket.  If necessary, secure opening with wooden toothpick.  Sprinkle chicken with pepper.

In a large skillet, heat oil over medium heat.  Add chicken.  Cook for 12-14 minutes, or until chicken is no longer pink, turning once.  

Serve with a side of your choice.  

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The Grocery List 

Garlic
Lettuce
Sipped dried tomatoes, not oil packed
4 medium baked or red potatoes
2 medium onions
1 bunch cilantro
1 bunch of parsley
3 celery stalks
1 large head of broccoli
2lbs boneless skinless chicken breasts
1lb ground beef
1 lb ground turkey
1 pkg smoked sausage
32 oz chicken broth
12 oz penne pasta
1lb fettucine or linguini
Chunky peanut butter
White wine vinegar
Soy sauce
Peanut oil
BBQ sauce
Lemon juice
1 can artichoke hearts
1 can cream of chicken soup
1 can kidney beans
1 can corn kernals
Salsa
Tortilla chips
1 pkg of cream cheese (low fat?)
1 pkg shredded cheddar cheese
Grated parmesan or romano cheese
Feta cheese
8 or 16 oz sour cream
Brown sugar
Red pepper flakes
Ginger
12 oz refrigerated flaky biscuits
Butter

Weekly Meal Plan #11

December 5-December 11

Happy winter!  December sure did come in with a snowy bang here in Chicago.  With 5 inches on the ground, it's hard not to be in the holiday spirit!

A quick shout out to my brother-in-law and his new wife!  Congratulations Jason and April!  They were married just yesterday in St. Johns.  With the snow here, they certainly planned that well!

Here is your meal plan for the week!  Enjoy! 

Sunday- Turkey Barbecue Meatloaf
Monday- Stove Top Mac-n-Cheese (see below)
Tuesday- Shrimp Fritters with Romaine
Wednesday- Slow Cooker Italian Sausage and Tortellini Soup
Thursday- Bourbon Chicken
Friday- Southwest Flank Steak with Salsa
Saturday- Swiss Enchiladas

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Stove Top Mac-n-Cheese

I found an adaptation of this recipe that added slices of cheddar bratwurst.  Sounds pretty darn good!

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The Grocery List

2 onions
1 carrot
garlic
1 bunch of green onions 
1 lime
Romaine lettuce
1 bunch of kale
1lb of ground turkey
2 1/2 lbs of boneless chicken breasts
1lb peeled/deveined cooked shrimp
1/2 lb Italian sausage
1 lb flank steak
Bread crumbs
Elbow macaroni 
1 pkg cheese tortellini
2 pkgs flour tortillas
2 cans of diced green chilies
1 can of diced tomatos
2 cans Italian-style stewed tomatos
1 can condensed french onion soup
BBQ sauce
Worcestershire sauce 
Hot sauce
Mayo or salad dressing
Salsa
Eggs
Milk
1 can evaporated milk (6 oz)
2 pkgs shredded cheddar cheese
1 pkg shredded swiss cheese
Parmesan cheese
Kosher salt
Dry mustard
Flour
Seafood seasoning blend
Fajita seasoning
Honey

Weekly Meal Plan #10

November 28-December 4

 
Happy Belated Thanksgiving, everyone!  Still stuffed?  I hope you all had a great turkey day, full of family and good food.  We had two thanksgivings, which tends to become the norm when you are married.  Hubby and I celebrated with his family last Sunday, and with my family on actual turkey day.  This year, our brothers hosted thanksgiving!  Hubby's brother typically hosts, but this was a first for my brother.  He and his girlfriend made the most succulent, the most juicy, tastebud-defying turkey EVER!  It was, "Legend...wait for it....DARY!"

But alas, we are nearing the end of our leftovers.  So here we go again, embarking on another journey in meal planning.  This week is a mix of mostly oldies (recipes...not food), with one newbie, compliments of my school's PTO president.  She and I got to talking during the book fair about meal planning and cooking, and she was kind enough to print off a whole bunch of recipes her family enjoys.  Click on the links for the recipes or see any notes I make below the plan.  

Two wishes:  I wish you a quick recovery from your turkey day food hangover, and I wish my hubby a Happy 30th Birthday and quick recovery from his Texas de Brazil dinner tonight!  Mmmmm, mmmmm, mmmmm.

Sunday - Veggie BBQ Pizza (see below)
Monday - Creamy Linguini with Red Pepper and Zucchini (see below)
Tuesday - Zesty Slow Cooker Chicken
Wednesday - Loaded Baked Potatoes (see below)
Thursday -  Burrito Casserole
Friday - Linguini with White Clam Sauce (see below)
Saturday - Chicken Broccoli Casserole

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 Veggie BBQ Pizza

Ingrediants

       1 Boboli Thin Crust Pizza
       1 C Sweet Baby Ray's BBQ sauce (or any kind you like)
       1 C chopped red onion
       1 C chopped sweet red pepper
       1/4 tbs of crushed red pepper
       1 C shredded mozzarella cheese
       1/2 C shredded sharp cheddar cheese


Directions

Preheat oven to suggested temperature on the Boboli package.  Spread BBQ sauce over pizza crust.  Top with red onion and sweet red pepper.  Sprinkle with crushed red pepper.  Cover entire pizza with mozzarella cheese.  Sprinkle cheddar cheese over mozzarella.  Bake for 10 minutes.   

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Creamy Linguini 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. 1% 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

Makes 6 servings.

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Loaded Baked Potatoes

A few weeks ago, one of our teams at school hosted a luncheon that was like a Baked Potato bar.  They baked some awesomely huge potatoes, and provided an array of fixin's: butter, sour cream, chili, cheese, salsa, broccoli, french fried onions, etc, etc, etc.  It really hit the spot and I've been craving another one ever since.  So, just buy enough BIG baked potatoes for your family, whatever toppings you all enjoy, and load 'em up!

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Linguini with White Clam Sauce

Ingrediants

     1/3 C of butter
     2 cloves garlic, minced
     2 Tbs of flour
     1 2/3 C of clam juice
     1/4 C chopped parsley
     2 C of minced clams
     1 lbs cook linguini noodles

Directions 

Melt butter and garlic over medium heat.  Add flour and stir for one minute.  Stir in clam juice.  Add clams and parsley.  Simmer for 10 minutes.  Pour over cooked noodles and serve.  Easy peasy!

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Grocery List

1 large red pepper
1 zucchini
2 large red onion
Garlic
Baked potatoes
1 large head of broccoli
Fresh parsley
Frozen or fresh boneless chicken breast 
**1 lb ground beef** (edit: added)
1 1/2 lbs of clams
1 package of taco seasoning
Flour tortillas
Boboli pizza crust
1 can refried beans
1 can cream of mushroom soup
1 can cream of chicken soup 
1 packge of stuffing mix
BBQ sauce
Italian salad dressing
Worcestershire sauce
Clam juice
2 packages of linguini
1 package of elbow noodles
Brown sugar
Flour
Butter
Sour cream
16 oz cheddar cheese
8 oz mozzarella cheese
Parmesan cheese


Enjoy!

Val

Weekly Meal Plan #9: New Recipes from Some New Friends!

November 14-November 20

This week I am happy to introduce to you some new recipes from some new friends on another blog that I contribute to.  It's called The Recipe Nest.  Please feel free to visit the site directly to see new recipes that are posted every day.  Below my meal plan will be made up of some of these new recipes and I've made a link to the recipe.  I'll be throwing in my own favorite that I shared on the blog as well...you know what it is!  As always, a grocery list will follow!

I can't wait to try some of these.  There are pics posted for most of these dishes and they have been making me drool all week!  Enjoy!

Sunday- Turkey Pasta Primavera
Monday- French Onion Chicken (the grocery list only includes the chicken, but try the side items too!)
Tuesday- Penne Fume
Wednesday- Broiled Feta Chicken Parmesan
Thursday- Easy Crockpot Chili
Friday- Crockpot Chicken Pot Pie Soup
Saturday- Broccoli-Sausage Pasta

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The Grocery List

2lbs turkey breast tenderloins
12 boneless skinless chicken breasts
1pkg bacon
1lb ground beef
1pkg smoked sausage
1 large head of broccoli
2 medium onions
1 medium tomato
Fresh basil
16oa pkg frozen sugar snap stir-fry vegetables
1 bag frozen corn
2 bags frozen mixed veggies
1 can diced tomatoes
2 6oz cans tomato paste
8oz kidney beans
8oz pinto beans
2 cans cream of potato soup
2 cans cream of chicken soup
16oz jar of alfredo sauce
Yellow or dijon mustard
12oz penne pasta
12oz of spaghetti or linguine
French's fried onions
Breadcrumbs
1 pkg of McCormick's Chili Seasoning
1/2 pint of heavy whipping cream
16oz sour cream
Parmesan cheese
4oz feta cheese
Cheddar cheese
Skim milk

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Don't forget!  

Check the recipes directly for spices that you may need or already have.

Also-the amounts I've put for the ingredients on the grocery list should make about 4 servings total for each dish.  Adjust as needed!

ENJOY!

Weekly Meal Plan #8 - Crazy Casserole Week!

November 7 - November 13

Hello all!  Welcome back!  I took last week off because of a crazy weekend/week that didn't allow me to plan.  Wow-do I regret not being able to!  I was pulling meals out of my brain on a whim while shopping, and not having a list cost me more.  :-(   I heart meal planning!

This week, as I was searching for recipes, I came across several casseroles I wanted to try and decided to make this week into another theme...Casseroles!  Depending on the number of people you are feeding, you may find that you eat all of the casserole in one night, or have left overs.  If you think you might have left overs, you could plan to stretch those out through the week and not make as many meals, or freeze for future use.  Plan accordingly!

Here we go!

Sunday- Easy Bisquick Chicken Pot Pie
Monday- Mom's Baked Mostaccioli (see below)
Tuesday- Best Ever Beef Stew
Wednesday- Creamy Burrito Casserole
Thursday- Tuna Noodle Casserole
Friday- Beefy BBQ Biscuit Casserole (see below)
Saturday- Chicken, Shrimp and Andouille Sausage Jambalaya

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Mom's Baked Mostaccioli

As the name suggests, this is my very own mother's recipe.  Extremely simple.

12 oz cooked penne noodles
16 oz jar of meat sauce
1 cup of shredded mozzarella cheese
1/2 cup of parmesan cheese

Preheat oven to 350 degrees.  Cook penne noodles as directed.  Drain and return to pot.  Mix in meat sauce.  Grease a 9in x 13in glass baking dish.  Fill dish with noodle and sauce mixture.  Sprinkle with parmesan cheese. Cover with a layer of shredded mozzarella cheese.  Bake for 25-30 minutes.  Serve with garlic bread!

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Beefy BBQ Biscuit Casserole

To make this dish easier, try this:

Once done with beef mixture, grease a 9in x 13 pan and place biscuits throughout the pan.  Pour in beef mixture around biscuits, and bake!  I've only ever had it this way, not in individual muffin cups and it's so easy.

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Grocery List

2 lbs. of boneless chicken breasts
1/2 lb. of cubed stew meat
1 lb. of ground beef or turkey
3/4 lb. of ground beef
1 lb. of andouille sausage
1/2 lb. of shrimp
2 large potatoes
1 small head of cabbage
1 large onion
1 celery stalk
1 green bell pepper
1 red bell pepper
1 bunch of fresh parsley
1 bunch of green onions
1 can of diced tomatoes
2 package of frozen veggies
1 can of green peas
16 oz. of chicken broth
48 oz. of beef broth
2 cans cream of mushroom soup
1 can cream of chicken soup
2 cans of albacore tuna
1 can of meat sauce
1 can refried beans
Long grain rice
12 oz .of penne noodles
1 package of egg noodles
1 small pkg. of bread crumbs
Bisquick mix
1 pkg. of flour tortillas
Flour
1 pkg. of 12 ready to bake biscuits
BBQ sauce
Hot Sauce
1 can tomato juice
Brown sugar
1 pkg. of taco seasoning
16 oz. of sour cream
1 pkg. of shredded mozzarella
2 pkgs. of shredded cheddar
Parmesan cheese
Milk
Eggs

It's a long list, but most items are pretty inexpensive, especially at Aldi or Target!  Enjoy!

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

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.