I got into meal planning because I saw it featured on a baby site I used to frequent and I began doing it since I noticed how much the women sang it's praises. I noticed that it saved me a lot of time and money. I write my list of what I need for the grocery store depending on what meals I have planned. I can also write my meal plan based on the ad sales for that week. So either way, I'm saving a lot more per week on groceries. It's also a real help when dinner time rolls around. I already have planned what we're eating, so it takes the guess work out of it. I'm not scrambling around after work trying to figure out what I can make in an hour! So, I thought I would start posting my weekly menus every Monday from now on, and maybe it'll inspire others to try meal planning on for size in their families!
Here's the plan for this week....
MONDAY
- Grilled Steaks
- Garlic Baked Potatoes
- Side Salad
TUESDAY
- Crock Pot Chili
- Rolls
- Side Salad
WEDNESDAY
- Beef & Broccoli Stir Fry
- Rice
THURSDAY
- Leftovers
FRIDAY
- Breakfast for dinner (one of my families favs! We have these almost once a week!)
SATURDAY
- Hamburgers
- Homemade French Fries
- Side Salad
SUNDAY
- Chipolte Beef Tacos
- Cheese Quesadillas (for the kids)
Monday, June 11, 2012
Sunday, June 3, 2012
Baked Potato Soup
This dish is simple due to the fact you make it in your slow cooker. It does take a bit of prep since you have to cut up a ton of potatoes, but it's worth it! Here's the recipe....
Ingredients:
- Potatoes (about 5 lbs)
- 2 32oz containers of Chicken Broth
- 2 pkgs. of Cream Cheese, softened
- Garlic (about 5 teaspoons)
- Salt, Pepper, Red Pepper flakes to taste
- 2 small to medium sized onions, diced
Directions:
1. Chop your potatoes and onions. For the potatoes, keep on the skin. That's where all the nutirents are! Not to mention, do you really want to peel all of those potatoes? I didn't think so.
2. Toss the potatoes, onion, garlic, and seasoning into the crock pot. Now pour in the broth.
3. Turn your crock pot on low and allow to cook for about 8-10 hours.
4. Just before serving, add in the cream cheese. Using an immersion blender, blend the cream cheese into the soup.
5. Serve and garnish with your fav toppings. We used bacon bits and cheddar cheese. Some green onion would be great too!
Here's the final product.....
Enjoy!
Ingredients:
- Potatoes (about 5 lbs)
- 2 32oz containers of Chicken Broth
- 2 pkgs. of Cream Cheese, softened
- Garlic (about 5 teaspoons)
- Salt, Pepper, Red Pepper flakes to taste
- 2 small to medium sized onions, diced
Directions:
1. Chop your potatoes and onions. For the potatoes, keep on the skin. That's where all the nutirents are! Not to mention, do you really want to peel all of those potatoes? I didn't think so.
2. Toss the potatoes, onion, garlic, and seasoning into the crock pot. Now pour in the broth.
3. Turn your crock pot on low and allow to cook for about 8-10 hours.
4. Just before serving, add in the cream cheese. Using an immersion blender, blend the cream cheese into the soup.
5. Serve and garnish with your fav toppings. We used bacon bits and cheddar cheese. Some green onion would be great too!
Here's the final product.....
Enjoy!
Friday, June 1, 2012
NO BRAINER! Homemade Baked Tortilla Chips
Homemade chips may sound difficult, but I am here to assure you they are anything but! This recipe uses 3 ingredients and gives you the tastiest, crunchiest chips! This is also a great recipe to allow your kids to help out in the kitchen. Mine like to brush the tortillas with the olive oil, lol. Here's the recipe... :-)
Ingredients:
- Corn Tortillas
- Olive Oil
- Salt (if desired)
Directions:
1. Cut a handful of corn tortillas into triangles using a sharp knife. Spread them out evenly on a baking sheet.
2. Pour a bit of olive oil into a bowl. Using a pastry brush, brush each triangle with a bit of oil. Turn, and repeat.
3. Set your oven at 450 degrees and cook the tortillas for about 5-8 minutes. Keep an eye on them...they don't take long! You'll know they're done when they slightly brown. You can go as crunch as you want here!
4. When they come out, immediately sprinkle with salt and place in a bowl. Serve with your favorites dip or eat alone for a delicious snack!
Here's the final product....
My oldest daughter LOVES these! They don't last long so make sure to make extra!! Hope you enjoy!
Ingredients:
- Corn Tortillas
- Olive Oil
- Salt (if desired)
Directions:
1. Cut a handful of corn tortillas into triangles using a sharp knife. Spread them out evenly on a baking sheet.
2. Pour a bit of olive oil into a bowl. Using a pastry brush, brush each triangle with a bit of oil. Turn, and repeat.
3. Set your oven at 450 degrees and cook the tortillas for about 5-8 minutes. Keep an eye on them...they don't take long! You'll know they're done when they slightly brown. You can go as crunch as you want here!
4. When they come out, immediately sprinkle with salt and place in a bowl. Serve with your favorites dip or eat alone for a delicious snack!
Here's the final product....
My oldest daughter LOVES these! They don't last long so make sure to make extra!! Hope you enjoy!
Wednesday, May 30, 2012
Southwestern Mini Grilled Burritos
This was my first time making this recipe, and I've got to say it was a crowd pleasure. My entire family enjoyed these little burritos and that alone is a fete, let me tell you! However, next time, I need a bit more flavor and spice! So I will be adding in extra seasoning. If you make this recipe, I suggest tweaking the spices to YOUR liking. After all, that's what cooking is all about!
Ingredients:
- 3 Boneless Chicken Breasts
- 1 Green Pepper, diced
- 1 Red Pepper, diced
- 2 Jalapeno, diced. (You can de-seed to keep the heat down, but really, why do that? Spice is good!)
- 1 can Black Beans, drained
- 1 can Corn, drained
- 2 small onions or 1 large onion, diced
- Mozzarella and Sharp cheddar shredded cheese
- Cumin/Cayenne Pepper/Chili Powder to taste
- Garlic to taste
- 20 Taco sized Tortillas
**Note: This makes a TON of filling! I saved what was leftover to use later in the week for enchiladas! Or you can easily freeze it for when you can use it. **
Directions:
1. Make a spice rub consisting of your cumin, chili powder, and cayenne. Use it to rub all over your chicken breasts and bake at 350 degrees for about 45 minutes or until your chicken is cooked through. Remove and shred your chicken. Set aside.
2. Now, chop all your veggies. Begin heating up a pan with some olive oil. You do not need a lot of olive oil, just enough to cover the bottom of the pan. Add your veggies and begin to let them sweat so that they become tender.
3. Once your veggies are beginning to become tender, add your corn, garlic, black beans, and more seasoning (cumin/cayenne/chili powder). Let the mixture come together for a few minutes, stirring occasionally. Make sure your pan stays on a med heat.
4. Once mixture is heated through, add your cheese. Add as much as you prefer here. It will begin melting almost instantly. That is a GOOD thing! Remove to a bowl.
5. Now, begin assembling your tortillas. Add a bit of filling to the middle and fold up. Secure with a toothpick and set aside on a tray. Once you're done assembling, you can freeze the remainder of your filling or use the rest later in the week.
6. Now, fire up that George Foreman! If you don't have a grill, you can always deep fry these. After your grill warms, spray each side of your burritos with a little bit of cooking spray to prevent sticking. Add to the grill, shut the lid, and press down firmly.
Here's the final product.....
These are great with some sour cream and salsa dipping sauce or all by themselves! It's a nice twist to the typical burrito! Hope you enjoy!
Ingredients:
- 3 Boneless Chicken Breasts
- 1 Green Pepper, diced
- 1 Red Pepper, diced
- 2 Jalapeno, diced. (You can de-seed to keep the heat down, but really, why do that? Spice is good!)
- 1 can Black Beans, drained
- 1 can Corn, drained
- 2 small onions or 1 large onion, diced
- Mozzarella and Sharp cheddar shredded cheese
- Cumin/Cayenne Pepper/Chili Powder to taste
- Garlic to taste
- 20 Taco sized Tortillas
**Note: This makes a TON of filling! I saved what was leftover to use later in the week for enchiladas! Or you can easily freeze it for when you can use it. **
Directions:
1. Make a spice rub consisting of your cumin, chili powder, and cayenne. Use it to rub all over your chicken breasts and bake at 350 degrees for about 45 minutes or until your chicken is cooked through. Remove and shred your chicken. Set aside.
2. Now, chop all your veggies. Begin heating up a pan with some olive oil. You do not need a lot of olive oil, just enough to cover the bottom of the pan. Add your veggies and begin to let them sweat so that they become tender.
3. Once your veggies are beginning to become tender, add your corn, garlic, black beans, and more seasoning (cumin/cayenne/chili powder). Let the mixture come together for a few minutes, stirring occasionally. Make sure your pan stays on a med heat.
4. Once mixture is heated through, add your cheese. Add as much as you prefer here. It will begin melting almost instantly. That is a GOOD thing! Remove to a bowl.
5. Now, begin assembling your tortillas. Add a bit of filling to the middle and fold up. Secure with a toothpick and set aside on a tray. Once you're done assembling, you can freeze the remainder of your filling or use the rest later in the week.
6. Now, fire up that George Foreman! If you don't have a grill, you can always deep fry these. After your grill warms, spray each side of your burritos with a little bit of cooking spray to prevent sticking. Add to the grill, shut the lid, and press down firmly.
Here's the final product.....
These are great with some sour cream and salsa dipping sauce or all by themselves! It's a nice twist to the typical burrito! Hope you enjoy!
Monday, May 28, 2012
Baked Macaroni and Cheese
Everyone has their own recipe for baked mac n cheese. Some are easy, some are more complex. Mine is so simple, you will never dread the process of creating one of life's biggest comfort foods again! Here it is!
Ingredients:
- 1 box Elbow Macaroni (you can also substitute Penne, Shells, or Rigatoni...whatever you have on hand!)
- 2 cans Cheddar Cheese Soup
- 1 soup can of milk
- Mozzarella Cheese, shredded
- Sharp Cheddar Cheese, shredded
- Salt and Pepper to taste
(In the photo you will notice it does not show the Sharp Cheddar. That is because I had a brain fart and forgot to add it to the photo! Hey...it happens!)
Directions:
1. Boil the pasta until al dente. If it's a bit firm, don't worry, it'll soften in the oven. Remove to a bowl.
2. Add both cans of soup, the soup can of milk, salt and pepper to taste, and a handful of the Sharp Cheddar. Stir well to combine.
3. Spread mixture into a 13X9inch baking dish (mine has seen better days, lol!). Sprinkle a handful of the Sharp cheddar on top, followed by a handful of Mozzarella. You can add as little or as much cheese as you prefer here. But in my opinion, it IS called Mac N Cheese so the more cheese the better!
4. Bake at 400 degrees for about 20-25 minutes until cheese is melted and bubbly brown.
Here's the final product......
Enjoy!
Ingredients:
- 1 box Elbow Macaroni (you can also substitute Penne, Shells, or Rigatoni...whatever you have on hand!)
- 2 cans Cheddar Cheese Soup
- 1 soup can of milk
- Mozzarella Cheese, shredded
- Sharp Cheddar Cheese, shredded
- Salt and Pepper to taste
(In the photo you will notice it does not show the Sharp Cheddar. That is because I had a brain fart and forgot to add it to the photo! Hey...it happens!)
Directions:
1. Boil the pasta until al dente. If it's a bit firm, don't worry, it'll soften in the oven. Remove to a bowl.
2. Add both cans of soup, the soup can of milk, salt and pepper to taste, and a handful of the Sharp Cheddar. Stir well to combine.
3. Spread mixture into a 13X9inch baking dish (mine has seen better days, lol!). Sprinkle a handful of the Sharp cheddar on top, followed by a handful of Mozzarella. You can add as little or as much cheese as you prefer here. But in my opinion, it IS called Mac N Cheese so the more cheese the better!
4. Bake at 400 degrees for about 20-25 minutes until cheese is melted and bubbly brown.
Here's the final product......
Enjoy!
Friday, May 25, 2012
Cheesy Chicken and Rice Casserole
This simple casserole is my oldest daughters favorite! I made it yesterday for her 7th birthday because I know how much she enjoys it! And, the thing is, it's one of the most simple dishes one can make! Here's the recipe...
Ingredients:
- 1 can Cream of Chicken Soup
- 1 1/3 cup Water
- 3/4 cup white rice
- Onion Powder and Black Pepper to taste
- 4 Boneless, Skinless Chicken Breasts
- Shredded Cheddar Cheese
Directions:
1. Grab a large 13X9in pan. Toss in your rice, water, and soup. Mix well
2. Season with your onion powder and your black pepper and stir again.
3. Now add your chicken breasts. I add a tiny bit more pepper on top of the chicken, but this is up to you.
4. Cover the pan with foil and bake at 400 degrees for 45 minutes or until chicken is fully cooked. Remove from oven and remove foil. Sprinkle with as much cheese as desired and place back into the oven for 10-15 minutes. Remove from oven and enjoy!
I double the rice because we really enjoy it's flavor. Here is the final project served with a side of salad......
Enjoy!!
Ingredients:
- 1 can Cream of Chicken Soup
- 1 1/3 cup Water
- 3/4 cup white rice
- Onion Powder and Black Pepper to taste
- 4 Boneless, Skinless Chicken Breasts
- Shredded Cheddar Cheese
Directions:
1. Grab a large 13X9in pan. Toss in your rice, water, and soup. Mix well
2. Season with your onion powder and your black pepper and stir again.
3. Now add your chicken breasts. I add a tiny bit more pepper on top of the chicken, but this is up to you.
4. Cover the pan with foil and bake at 400 degrees for 45 minutes or until chicken is fully cooked. Remove from oven and remove foil. Sprinkle with as much cheese as desired and place back into the oven for 10-15 minutes. Remove from oven and enjoy!
I double the rice because we really enjoy it's flavor. Here is the final project served with a side of salad......
Enjoy!!
Tuesday, May 22, 2012
NO BRAINER! The Perfect Summer Sandwich!
Summer is coming quickly and the best part of summer is the same thing that is the best part of all seasons...the food! You have fresh produce and everything is in season, etc. Also, it's so hot, you just want something simple! Well, I have a simple sandwich for you!
Here is my idea of the perfect summer sandwich....a simple tomato sandwich!
Ingredients:
- Tomatoes
- Mayo
- Bread
- Salt and Pepper
Directions:
1. Cut up your tomato into slices, either thick slices or thin ones. Your preference!
2. Either toast your bread or leave it un-toasted. I went with un-toasted here. Spread the mayo on the bread liberally. Add your tomato slices. Season with the salt and pepper.
Here's the final product.....
Mmmm...refreshing, filling, and most importantly it tastes just like Summer should! Enjoy!
Here is my idea of the perfect summer sandwich....a simple tomato sandwich!
Ingredients:
- Tomatoes
- Mayo
- Bread
- Salt and Pepper
Directions:
1. Cut up your tomato into slices, either thick slices or thin ones. Your preference!
2. Either toast your bread or leave it un-toasted. I went with un-toasted here. Spread the mayo on the bread liberally. Add your tomato slices. Season with the salt and pepper.
Here's the final product.....
Mmmm...refreshing, filling, and most importantly it tastes just like Summer should! Enjoy!
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