Meal Plan Monday 10/1 thru 10/7

Another week, another plan!

MONDAY
- Fish Fillets
- Fettuccine Alfredo
- Broccoli

TUESDAY
- Breakfast Casserole

WEDNESDAY
- Crunch Baked Chicken Legs
- Stuffed Chicken Breasts (for hubby and I)
- Garlic Butter Noodles
- Salad

THURSDAY
- Grilled Cheese Sandwiches
- Soup

FRIDAY
- Leftovers

SATURDAY
- Leftovers

SUNDAY
- Calzones
- Salad
- Ice Cream Sundaes

JAZZ IT UP! Refried Beans

Some people don't like refried beans.  They think they're bland and tasteless.  Well, that can be true.  But, it doesn't have to be!  Using simple ingredients, you can jazz up a regular old can of refried beans and make them taste like restaurant quality!  Trust me, once you've tasted these jazzed up beans, you'll never think refried beans are tasteless again!

Ingredients:

- 1 can refried beans
- Fresh jalapenos, finely diced.  (I used 3 small ones from my mother's garden)
- 1 small onion, finely diced
- Shredded cheese of your choice

Directions:

1.  Open up your can of refried beans.  Tonight I used the kind with Chorizo in it, but you can use whatever type or brand of your choice.  Toss 'em in a pan.

2.  Dice up your veggies and toss them into the pan with the beans.  Stir them up and set them on the stove over medium heat.  Stir often.

3.  You'll know the beans are warmed through enough when it's soupier than when you started.  At this point, remove them from the heat and add two handfuls of cheese.  Stir that in until melted.

Here's the final product.....

I served mine with a sprinkling of cheese on top and alongside chicken fajitas.  So creamy and flavorful!  You can use this as a side dish as I did, or it's perfect as a dip!  Make this jazzed up recipe tonight and you will not be sorry!  Enjoy! 

Meal Plan Monday 9/24 thru 9/30

Here's another weekly meal plan!

MONDAY
- Fried Chicken
- Stuffing
- Corn

TUESDAY
*We're going to the Fair!  So, it'll be all that deliciously bad for you food, lol*

WEDNESDAY
- Breakfast for Dinner

THURSDAY
- Daddy's Cooking!

FRIDAY
- Fzn. Pizza
- Salad
- Fruit

SATURDAY
- Chicken Fajitas
- Jazzed up Refried Beans
- Cheese Quesadillas

SUNDAY
- Salisbury Steaks
- Mashed Potatoes w/Gravy
- Broccoli

Sex in a Pan

The name catches the eye, no? ;-)  If a dessert has a name such as this one, you bet your ass I'm going to give it a whirl!  Which is exactly what I did!  I was blown away about how tasty it was and even my husband, who is not a huge sweets fan had two helpings!  This is rich and decadent and very satisfying...just as the name suggest, lol. 

Ingredients:

Crust:
1 c. Finely chopped Pecans
1 c. Flour
1/2 c. butter, melted

Filling 1:
1 c. Powdered Sugar
8 oz. Cream Cheese, room temp

Filling 2:
2 pkgs. of 3.9 oz Instant Chocolate Pudding Mix
2 pkgs. of 3.9 oz Instant Vanilla Pudding Mix
2 c. Milk
1 Lg. Container of Cool whip

Directions:

1. Preheat oven to 350 degrees. Combine your crust ingredients and mix well. Press into a 13X9 inch pan and bake for 15 minutes. Let cool completely.

2. For your next step, combine the sugar and cream cheese and beat together until smooth. Gently smooth as best you can over your cooled crust. It doesn't have to be perfect! Let freeze for an hour.

3. Time to make your final filling. Put both boxes of pudding into a bowl, add just the 2 cups of milk and whisk together. Now fold in half of the cool whip until well combined. Don't mix, just fold it in. Spread this mixture over the cream cheese mixture. Refrigerate until ready to serve.

4. When you're ready to eat the dessert, spread the rest of the cool whip over the pudding mixture. Garnish with chopped nuts or chocolate shavings,whatever you have on hand. Cut into pieces and serve.

Here's the final product....

*sigh*  There are no words except.....ENJOY!

Chicken Tortilla Soup

Since Fall seems to be edging it's way into our lives lately, I thought it was time for some soup!  And this one is a favorite!  Simple, full of flavor, and best of all, it's a slow cooker meal, so it's a toss it together and forget it type of deal.  Which, with our buys schedules, that is EXACTLY the type of meals we need right now!

Ingredients:

- 2 Boneless, Skinless Chicken Breasts
- 2 Cans RoTel Tomatoes
- 1 Can Black beans, drained/rinsed
- 1 Can Kidney beans, drained/rinsed
- 1 Can Corn, drained
- 1 large onion or two small, diced
- 32 oz container of Chicken Broth
- 1 Cup Water
- Garlic Powder to taste
- Chili Powder to taste
- Paprika to taste
- Cumin to taste
- Parsley to taste (I use dried)
- Salt and Pepper to taste

Garnishes:  Tortilla Strips (or Corn chips works even better!), Sour Cream, Shredded Cheese, black olives, and tomatoes...all optional

Directions:

1.  Chop your onions and toss them into your slow cooker with your tomatoes, and corn. 

2.  Rinse and drain your beans and toss them into the slow cooker as well.  Add in your seasoning and stir together. 

3.  Place your chicken on top of your veggie/bean mixture.  Pour in your chicken broth and your water.  Make sure the chicken is submerged in the liquid. 

4.  Cook your soup on low for 7-8 hours.  When your ready to serve, shred your chicken with two forks.  It should fall apart super easy. 

5.  Place a handful of corn chips or tortilla strips in a bowl.  Pour the soup over it and garnish with your choice of toppings. 

Here's the final product....

I used the corn chips, fresh tomatoes, and a sprinkle of cheese.  It was divine!  My youngest even loved it and had two bowlfuls!  That makes a Mom pretty proud ;-)  Try this one tonight!  Enjoy!

Meal Plan Monday 9/17 thru 9/23

Another week, another plan!  We did really good sticking to last weeks, lets hope this one goes the same way!  It's a busy one, so we're doing the best we can!

MONDAY
- Leftovers for us
- Crunch Chicken Legs for the kiddos

TUESDAY
- Chipolte Beef Tacos
- Cheese Quesadillas
- Salad

WEDNESDAY
- Leftovers

THURSDAY
- Chicken Nuggets
- Salad

FRIDAY/SATURDAY
*Kids eating at babysitters....we'll be picking something up*

SUNDAY
- Grilled Burgers
- French Fries
- Macaroni Salad

Meal Plan Monday 9/10 thru 9/16

Our world has been uber busy lately.  Lots of stuff going on...sucky stuff to say the least.  But alas, this blog is about FOOD not about LIFE, so without further delay, another weekly meal plan...

MONDAY
- Breakfast Casserole
- Fruit

TUESDAY
- Soup and Sandwiches

WEDNESDAY
- Oven Fried Chicken Breasts
- Mashed potatoes w/gravy
- Rolls
- Corn on the cob

THURSDAY
- Firestarter Chili
- Salad

FRIDAY
- Leftovers

SATURDAY
- Leftovers

SUNDAY
- Chicken Tortilla Soup
- Salad
- Rolls
- Rice

Rice Pudding

Rice pudding is one of those dishes that you can have for breakfast or for dessert.  Both times, it's equally as satisfying.  Also, it's simple to make and it's not THAT unhealthy.  I decided to make this today b/c my girls went back to school and I was a bit sad to be all alone (I took the day off of work for back to school day) so I needed some comfort food.  Make this for yourself today and you will not be disappointed! 

Ingredients:

- 1 1/2 Cups cooked Rice
- 2 Cups Milk, divided
- 1/3 Cup Sugar
- 1/4 Tsp. Salt
- 1 large Egg, beaten
- 1/2 Tsp. Vanilla
- Raisins, Apples, Cinnamon, Nutmeg (all optional)

Directions:

1.  If you have leftover white rice, use it!  If not, cook it up and sit aside. 

2.  Combine your sugar, salt, 1 1/2 cups of the milk and your cooked rice in a deep saucepan and cook on medium heat for about 15 minutes.  Stir occasionally.

3.  While that's cooking, go ahead and beat your egg and add it and the vanilla in with your milk in your measuring cup.  That way, when it's time to add it to your rice mixture, it's ready to go!

4.  Once your rice pudding is beginning to thicken, add in the rest of your milk, egg, and vanilla.  Stir constantly!  You do not want that egg to scramble!  Also, if you plan on adding raisins or apples, now is that time for them.  Cook another 2 minutes or so, until nice and thick.

5.  Remove to a dish and either serve immediately or cool for later.

Here's the final product....

I garnished mine with some cinnamon swirled in and a hint of nutmeg.  It was warm and delicious with some coffee on the side.  Enjoy!! 

Meal Plan Monday 9/3 thru 9/9

Another week, another plan.  This is all simple meals as the start of school is upon us!

MONDAY
- BBQ Chicken
- Garlic Butter Noodles
- Broccoli

TUESDAY
- Grilled Steaks
- Stuffed Clams
- Baked Potatoes
- Corn on the Cob

WEDNESDAY
- Hot Dogs
- Sauerkraut
- Chips
- Salad

THURSDAY
- Pasta w/ Grilled Chicken
- Side Salad

FRIDAY
- Leftovers

SATURDAY
- Takeout!

SUNDAY
- Crockpot Chicken and Dumplings
- Salad
- Bread
*special dessert TBD (To Be Determined)