Menu Plan Monday

I don’t always keep to my menu plan but I find it is so much easier in the afternoons when you have some idea of what to make for dinner. Looking at a defrosted piece of meat and trying to decide what to make in the next 30 minutes with two screaming kids is very stressful. I end up making something easy rather than something we would really like. Not to meantion grocery shopping is soooooooo much easier and cheaper with a plan! So thanks to I’m Organizing Junkie for hosting Menu Plan Monday.

Monday – Southwestern Salad

Tuesday – Stir fried Pork (leftovers) & vegetables w/rice

Wednesday – Chicken Quesdillas

Thursday – Taco Soup – see below
Friday – Turkey Cabbage Casserole

Saturday – Four bean Casserole – see below
Sunday – Lo Mein with ham
Taco Soup

INGREDIENTS:
2 pounds browned hamburger meat
2 cans ranch-style beans, or pinto beans
2 cans whole kernel corn
2 cans diced stewed tomatoes
1 can rotel (tomatoes with green chiles)
1 pkg. Ranch Style Dressing Mix
1 Pkg. Taco Seasoning

PREPARATION:

Combine all ingredients in the crockpot. Cover and cook on LOW for 6 to 8 hours.
Tenille’s Note: I cook mine in the crockpot for several hours. Great to put in in the morning before work. Will be ready and delicious when you get home.

Recipe from Keeping Afloat

Four Bean Casserole

This is always popular at potlucks and goes great with just about any barbecued meal.

1 15-oz can pork and beans (undrained)
1 15-oz can kidney beans, drained
1 15-oz can lima beans, drained
1 15-oz butter beans, drained
1/2 pound bacon (optional)
1 onion, chopped
1/2 cup ketchup
1/2 cup brown sugar
2 Tbs. Worcestershire sauce
1/2 cup cheddar cheese, grated

Mix all the ingredients together. Bake covered at 350 for 2 1/2 hours or in a crockpot on low for 5 hours.

<>These are all new recipes to me so I am hoping that my family likes them……………..

Menu Plan Monday

So we are on a mission in our family – to get healthy! I am inspired by Jessica Seinfield’s recipes of hiding pureed veg in EVERYTHING and have put up one of her recipes this week. It has been working like a dream all weekend. My kids eat no veg but this weekend they have eaten spinach, green beans, carrots, to name only a few…….they came disguised as tinned spaghetti, mac & cheese, homemade pizza, refried beans, and grilled cheese sandwiches.

My kids had no idea and i couldn’t take the smile of my face whilst they were eating.

I think the secret is to find the right colour veg so it doesn”t change the color of the meal.

Monday – Jessica’s Chicken Nuggets w/sweet potato fries

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<>4 med. sweet potatoes<>2 c. cold water
1/2 tsp. salt
4 tbsp. melted butter<>

Peel the potatoes. Slice lengthwise or use a French fry cutter. In a large bowl, soak in salted cold water for one hour. Drain and pat dry with a paper towel.

Arrange on a cookie sheet and drizzle with melted butter. Bake at 450 degrees for 30 minutes or until brown on bottom. Turn and bake another 15 minutes or until crisp and tender when tested with fork. Sprinkle with salt or serve plain.

Printed from Cooks.com with Jessica Seinfield’s Chicken nuggets

INGREDIENTS

• 1 cup whole-wheat, white or panko (Japanese) breadcrumbs
• 1/2 cup flaxseed meal
• 1 Tbsp. grated Parmesan
• 1/2 tsp. paprika
• 1/2 tsp. garlic powder
• 1/2 teaspoon onion powder
• 1 cup broccoli or spinach or sweet potato or beet puree
• 1 large egg, lightly beaten
• 1 lb. boneless, skinless chicken breast or chicken tenders, rinsed, dried and cut into small chunks
• 1/2 tsp. salt
• Nonstick cooking spray
• 1 Tbsp. olive oil

In a bowl, combine the breadcrumbs, flaxseed meal, Parmesan, paprika, garlic and onion powder on the paper or foil and mix well with your fingers.

In a shallow bowl, mix the vegetable puree and egg with a fork and set the bowl next to the breadcrumb mixture.

Sprinkle the chicken chunks with the salt. Dip the chunks into the egg mixture and then toss them in the breadcrumbs until completely coated.

Coat a large nonstick skillet with cooking spray and set over medium-high heat. When the skillet is hot, add the oil. Place the chicken nuggets in the skillet in a single layer, being careful not to crowd the pan, and cook until crisp and golden on one side, 3 to 4 minutes. Then turn and cook until the chicken is cooked through, golden brown and crisp all over, 4 to 5 minutes longer. (Cut through a piece to check that it’s cooked through.) Serve warm.

INSI

TUESDAY – BAKED CHICKEN W/APPLES & BARLEY

iNGREDIENTS1 tablespoon olive oil 1/2 cup chopped onion 1/2 cup chopped red bell pepper 1/2 cup chopped green bell pepper 1 clove garlic, finely chopped 1 medium tart green apple, chopped 1-2 tablespoons curry powder 1 cup pearl barley 2-1/2 cups chicken broth 4 boneless, skinless chicken breasts 1/2 teaspoon garlic salt 3 tablespoons orange marmalade or apricot jamHeat oil in large skillet; sauté onion, bell peppers and garlic 5 minutes, stirring occasionally. Add chopped apple and curry powder; sauté 4 minutes longer. Stir in barley and chicken broth; bring to boil. Reduce heat and simmer 15 minutes. Pour barley mixture into large baking dish or casserole. Arrange chicken breasts over barley and season with garlic salt. Cover and bake in 375º F oven for 45 minutes. Remove cover; brush chicken with marmalade. Continue to bake, uncovered, 15 minutes longer. Remove from oven and let stand 5 minutes before serving. Makes 4 servings.Per serving: 431 calories, 34g protein, 8g fat, 59g carbohydrate, 68mg cholesterol, 9g fiber, 850mg sodium.

WEDNESDAY – Ground Turkey spaghetti w/ carrot and cauliflower puree over wholewheat pasta

THURSDAY – TACO PIZZA

1lb ground turkey

Taco seasoning
1 pizza crust
1 sm. can tomato or pizza sauce
Cheddar cheese
Lettuce
Tomatoes

Fry hamburger and add taco seasoning. Make crust per directions on package. Bake crust for 10 minutes, add tomato or pizza sauce. Spread hamburger mixture over the sauce. Add grated cheddar cheese on top of the hamburger mixture and put in oven for 10 minutes or so until cheese melts. Cut up tomatoes and lettuce. Serve in squares, individuals can add tomatoes or lettuce.

From Cooks.com

 

FRIDAY – CHICKEN & BLACK BEAN SALAD

Ingredients
* 2 cups cooked skinless chicken breast
* 1 15-ounce reduced sodium black beans, rinsed and drained
* 1 red pepper, chopped
* 1 cup low-sodium bottled salsa
* 6 cups baby spinach, washed
* 4 tbsp fat-free sour cream (optional)

PREPARATION:
In a large bowl, combine chopped chicken, drained black beans, chopped pepper and salsa. Place 1 1/2 cups of baby spinach on each of four plates. Top with chicken and black bean salad mix. Add 1 tbsp sour cream if desired, and as an optional extra, a handful of baked tortilla chips.

Saturday and Sunday – have no idea but you can bet your bottom dollar that it will have veg in it!!!!!!

Head over to I’m an Organizing Junkie if you want to know what other moms are having for dinner.

Menu Plan Monday

 

Wow can you believe August is nearly over and we are going to be in the ninth month soon. Whilst I am looking forward to the Fall (one of my favorite times of year) I am not looking forward to this year being over. I don’t want to get older and I don’t want my kids to grow up………..on that note here’s my menu plan for the week.

All recipes are printed below. I find it easier to do this as I then copy this post and print and stick it on my fridge so we know what we having for dinner and I have the recipe to hand.

Monday – Crockpot Italian Chicken & Potatoes

Tuesday – Smoked Sausage in mushroom wine gravy

Wednesday – leftover day – my mum arrives from England late tonight HOORAH!

Thursday – Crockpot Cajun Beef & Potatoes

Friday – Pizza night

I have no idea what our plans for the weekend are yet so I am not going to even try and plan dinners.

Crockpot Italian Chicken & Potatoes

INGREDIENTS:

• 1-1/2 lbs. boneless, skinless chicken breasts (I am going to use drumsticks)
• 1/2 cup zesty Italian salad dressing
• 1/8 tsp. pepper
• 4 cloves garlic, minced
• 4 potatoes, cubed

PREPARATION:

Combine all ingredients in a 3-4 quart crockpot. Cover and cook on low for 6-8 hours until chicken is thoroughly cooked and potatoes are tender. Serves 4-6

From Busy cooks

Smoked Sausage in mushroom wine gravy

Ingredients

1 (.75 ounce) packet dry mushroom gravy mix

• 1/4 cup red wine
• 1 cup water
• 1 pound smoked sausage, sliced
• 4 ounces mushrooms, sliced
• 1/2 teaspoon freshly ground black pepper

Directions

In a saucepan, stir together the gravy mix, red wine, and water. Bring to a boil, stirring constantly. Reduce heat, and simmer 1 minute. Mix in the sausage and mushrooms. Season with pepper. Continue to simmer until heated through.

From All Recipes

Crockpot Cajun Beef & Potatoes

INGREDIENTS:

• 3 Tbsp. Caribbean jerk marinade
• 1-1/2 lbs. round steak
• 4 potatoes, cut into chunks
• 1/3 cup flour
• 14 oz. can diced tomatoes, undrained

PREPARATION:

Trim excess fat from round steak and cut into 1″ pieces. Combine marinade and beef in a large glass dish and stir to coat. Let stand for 15-30 minutes.Place potatoes in crockpot. Add flour to marinade/beef mixture, mix to coat, and place on top of potatoes.

Add undrained tomatoes. Cover and cook on low for 8-9 hours until beef and potatoes are tender. 4 servings

From Busy Cooks

Menu Plan Monday

Last week’s meal plan was a great success and we really enjoyed the new recipes. Everyone including Charlie LOVED the turkey casserole, and Charlie doesn’t like anything at dinner time! So I am excited about that this week holds for me………..

Monday – Easy chicken Tostada Salads – see below

Tuesday – Slow cooker chicken stew w/ pepper and pineapple – see below

Wednesday Leftover day/breakfast evening

Thursday – Crockpot Creole Pot Roast – see below

riday – Impossibly easy ham n swiss pie – see below

Easy Chicken Tostada Salads

8	Old El Paso® tostada shells (from 4.5-oz package)
4	cups shredded lettuce
1	can (15 oz) Progresso® black beans, drained, rinsed
2	boneless skinless chicken breasts (about 1/2 lb), cooked, cut into 1/2-inch slices
1	cup Old El Paso® Thick ‘n Chunky salsa
1/4	cup sliced ripe olives
1/2	cup shredded taco-seasoned cheese (2 oz)
1/4	cup sour cream
1/4	cup chopped fresh cilantro

1.	On each of 4 plates, place 2 tostada shells, slightly overlapping.
2.	Top tostada shells with remaining ingredients. Serve with additional salsa if desired.

Nutrition Information:

1 Serving: Calories 440 (Calories from Fat 160); Total Fat 17g (Saturated Fat 7g, Trans Fat 3g); Cholesterol 60mg; Sodium 740mg; Total Carbohydrate 45g (Dietary Fiber 8g, Sugars 7g); Protein 26g Percent Daily Value*: Vitamin A 15%; Vitamin C 6%; Calcium 20%; Iron 20% Exchanges: 2 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 2 1/2 Lean Meat; 1 1/2 Fat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.

From Betty Crocker

 

 

Slow cooker chicken stew w/ pepper and pineapple

 

1	pound boneless skinless chicken breast, cut into 1 1/2-inch pieces
4	medium carrots, cut into 1-inch pieces
1/2	cup chicken broth
2	tablespoons finely chopped gingerroot or 1 teaspoon ground ginger
1	tablespoon packed brown sugar
2	tablespoons soy sauce
1/2	teaspoon ground allspice
1/2	teaspoon red pepper sauce
1	can (8 ounces) pineapple chunks in juice, drained and juice reserved
1	tablespoon cornstarch
1	medium bell pepper, cut into 1-inch pieces

1.	Mix all ingredients except pineapple, cornstarch and bell pepper in 3 1/2- to 6-quart slow cooker.
2.	Cover and cook on low heat setting 7 to 8 hours (or high heat setting 3 to 4 hours) or until vegetables are tender and chicken is no longer pink in center.
3.	Mix reserved pineapple juice and cornstarch until smooth; gradually stir into chicken mixture. Stir in pineapple and bell pepper.
4.	Cover and cook on high heat setting about 15 minutes or until slightly thickened.Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
(Total time will vary with appliance and setting.)

Nutrition Information:

1 Serving: Calories 210 (Calories from Fat 35 ); Total Fat 4 g (Saturated Fat 1 g); Cholesterol 70 mg; Sodium 680 mg; Total Carbohydrate 19 g (Dietary Fiber 3 g); Protein 27 g Percent Daily Value*: Vitamin A 100 %; Vitamin C 32 %; Calcium 4 %; Iron 10 % Exchanges: 1 Fruit; 1 Vegetable; 4 Very Lean Meat
*Percent Daily Values are based on a 2,000 calorie diet.3

 

Did You Know… Cornstarch doesn’t mix well into hot liquids, especially soups and stews. Stirring the cornstarch into the reserved pineapple juice before adding it to the stew helps prevent lumps. Special Touch To make this great stew extra-special, just sprinkle with sliced green onions and toasted coconut or chopped peanuts or cashews.

 

 

 

Crockpot Creloe Pot Roast

INGREDIENTS:

• 3 slices bacon
• 2 lb. boneless beef chuck roast
• 1-2 Tbsp. Cajun or Creole seasoning blend
• 1 onion, chopped
• 1 green bell pepper, finely chopped
• 2 stalks celery, chopped
• 4 cloves garlic, sliced
• 2 cups frozen corn
• 14 oz. can diced tomatoes with roasted garlic
• 2 plum tomatoes, chopped
• 1 jalapeno pepper, sliced
• 1/8 tsp. white pepper

PREPARATION:

In heavy skillet cook bacon until crisp. Remove from skillet, drain on paper towels, and let cool. Rub seasoning blend on roast and brown in bacon fat, turning once, for 4-5 minutes until browned. Place in 4 quart crockpot. Add onions, bell pepper, celery, and garlic to skillet and cook for 2-3 minutes. Spoon into crockpot along with remaining ingredients.Cover and cook on low for 8-10 hours or until roast is tender. Serves 6-8

 

 

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Impossibly easy ham n swiss pie

1 1/2	cups cubed fully cooked smoked boneless ham
1	cup shredded Swiss cheese (4 ounces)
1/4	cup chopped green onions or chopped onion
1/2	cup Original Bisquick® mix
1	cup milk
1/4	teaspoon salt, if desired
1/8	teaspoon pepper
2	eggs
1	tomato, sliced
1	green bell pepper, cut into rings

1.	Heat oven to 400ºF. Grease 9-inch pie plate. Sprinkle ham, cheese and onions in pie plate.
2.	Stir Bisquick mix, milk, salt, pepper and eggs until blended. Pour into pie plate.
3.	Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Garnish with tomato and bell pepper.
High Altitude (3500-6500 ft) No changes.

Nutrition Information:

1 Serving: Calories 230 (Calories from Fat 110); Total Fat 12g (Saturated Fat 6g, Trans Fat 1/2g); Cholesterol 110mg; Sodium 700mg; Total Carbohydrate 12g (Dietary Fiber 0g, Sugars 4g); Protein 17g Percent Daily Value*: Vitamin A 10%; Vitamin C 15%; Calcium 25%; Iron 6% Exchanges: 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 2 Lean Meat; 1 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.

Can’t wait to see what everyone else is having for dinner this week over at

I’m an organizing Junkie!

Menu Plan Monday

 

I have missed a few weeks of menu planning for various reasons and I have really missed it. Dinner times have not been as organized! So I am back……….

Monday – Beef enchiladas (made last night as I am ahead of the game – yeah me!)

Tuesday – Macaroni Chicken Dinner (recipe below) with green beans & a fruit salad

Wednesday – Grilled Sausage patties with peppers (recipe below) and salad

Thursday – leftovers or if not enough then breakfast night

Friday – Ground Turkey Casserole (recipe below), with garlic bread and salad

MACARONI CHICKEN DINNER

INGREDIENTS

• 2 (10.75 ounce) cans condensed cream of mushroom soup, undiluted
• 1 cup chicken broth
• 1 cup milk
• 1/2 cup half-and-half cream
• 2 1/2 cups cubed cooked chicken
• 2 cups uncooked elbow macaroni
• 2 cups shredded Cheddar cheese
• 2 celery ribs, diced
• 4 hard-cooked eggs, chopped
• 3/4 cup dry bread crumbs
• 2 tablespoons butter, melted

DIRECTIONS

1. In a large bowl, combine the soup, broth, milk and cream. Stir in the chicken, macaroni, cheese, celery and eggs. Transfer to a greased 3-qt. baking dish.
2. Cover and bake at 350 degrees F for 30 minutes. Combine bread crumbs and butter; sprinkle over top. Bake, uncovered, 15-20 minutes longer or until macaroni is tender. Let stand for 5 minutes before serving.

GRILLED SAUSAGE PATTIES WITH PEPPERS

 

INGREDIENTS

• 1 (16 ounce) package Bob Evans® Sandwich Patties
• 1 green pepper, thinly sliced (can use red pepper)
• 1 small onion, thinly sliced
• 1 tablespoon oil
• 1 clove garlic, minced
• 3 pita breads, cut in half
• Leaf lettuce (optional)
• Mustard (optional)

DIRECTIONS

1. Preheat grill to medium heat. Grill sandwich patties about 3 minutes per side, or to an internal temperature of 160 degrees F. Heat oil in a large skillet over medium-high heat. Saute peppers, onions and garlic in oil until softened. Place patties in pita half with peppers and onions. Add lettuce and mustard if desired.

I am changing this recipe to use my Italian sausage instead of the patties. This looked so good I wanted to try it……..I will let you know how it goes.

GROUND TURKEY CASSEROLE

INGREDIENTS

• 1 pound ground turkey
• 1 (15 ounce) can tomato sauce
• 1 teaspoon white sugar
• 1 (8 ounce) container sour cream
• 1 (8 ounce) package cream cheese
• 1 (12 ounce) package uncooked egg noodles
• 2 cups shredded Cheddar cheese

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet over medium-high heat, saute the ground turkey for 5 to 10 minutes, or until browned. Drain the turkey, stir in the tomato sauce and sugar, and set aside. In a medium bowl, combine the sour cream and cream cheese. Mix well and set aside.
3. Cook noodles according to package directions. Place them into a 9×13-inch baking dish, then layer the turkey mixture over the noodles. Then layer the sour cream mixture over the turkey, and top with cheese.
4. Bake at 350 degrees F (175 degrees C) for 20 to 35 minutes, or until cheese is melted and bubbly.

All recipes from http://allrecipes.com

 

Menu Plan Monday

Thank God the weather is cooling off this week as I am DONE with subs and salads. Back to proper meals and no I didn’t go camping last week and we aren’t going this week. (We have decided that we have to leave at least two to three weeks between trips or it just gets too much……………….I think because the summer is so short here we are just trying to get our moneys worth out of our equipment!) Anyway I do have my mother in law in town the last half of the week so I am sure we will be eating out some and having some BBQ’s.

Monday – Almost pizza casserole (I use ground turkey)

Tuesday – Easy Parmesan Garlic Chicken – we love this and very EASY

Wednesday – spam fried rice

Thursday – pizza (takeout)

Friday – BBQ

I’m not doing weekends anymore as we never know what we are doing and most of the times dad cooks at the weekend anyway. Yes I know, I’m lucky and he is a great cook too……I am always amazed at what he can come up with especially when I consider we have nothing in the cupboards…….

Need inspiration for the weekly dinner meals, check out I’m an Organizing Junkie who hosts Menu Plan Monday

Menu Plan Monday

I am making a menu plan for this week BUT it will be subject to change as the weather this week is meant to be HOT, HOT,HOT, like a 100 HOT! And as we are a home, without air conditioning, (I will be spending time at my friend’s house who have a/c) I think we might all die especially if I put the oven on! So I guess this week will be a lot of salads, sandwiches and breakfast foods.

Monday – BBQ & leftover food from camping

Tuesday – Summer sub & chips

Wednesday – Spicy summer sub & Ranch Salad

Thursday – any cereal you want out of the cupboards

Friday – Jumbo Greek Sub & Mom’s coleslaw

Weekend – camping (our new addiction) or it will just be outdoor BBQ stuff

Well after a rough start to the weekend of camping, Lola got car sick and threw up everywhere (twice!) and the campsite we wanted was fully booked, we had a great time, despite having to smell Lola’s car seat the entire trip, which reminds me, I have to wash her seat! Anyway…………we spent one night in a campsite near to where we wanted and then at 6am (again thanks Lola!) we packed up and went back to Fort Stevens where we went last time we camped.

I wonder why Lola was sick……mmmmmmmmmm……….maybe next time she shouldn’t eat candy and cheese puffs on long road trips……….

A great tip – to get the sand of your feet, just put on baby powder and the sand just falls of………..didn’t think this would work but it does, like a dream………

This bridge was a god send, Charlie loved it, and I was able to keep him happy whilst Dad cooked

You have to watch your chips, when Lola’s around……….

Charlie starts his speech and pre pre-school classes this week so very excited for him. He is growing up fast…………I’m sure me and Lola will find things to do without him for a few hours…………..

Menu Plan Monday

Can you believe the start of another week!! I think I start every week with this sentence but then hey, I am always amazed at how fast time is flying by. So here is my weekly menu plan and if you need any more great meal ideas, head over to I’m an organizing junkie.

Monday – Teriyaki chicken

Tuesday – tacos

Wednesday – rice & ham (just cooked rice, peppers, peas and ham)

Thursday – freezer day

Friday – pizza to take on the road

Saturday – camping I think….maybe……

Sunday – camping

It never fails to amaze me how much personal information someone will tell a total stranger. Today I went to DMV to renew my tags on my Ford Taurus (two months overdue……….we only noticed yesterday when Dad washed the car…………whoops……….told him he needs to wash my car more often LOL!). Anyway, we had a long wait so I had the kids coloring in the car when a women parked next to me. I was stood outside the car and she said

“I use to have that exact same car, ford taurus right? what year?

me “2001″

“mine was a 2000, I bought it brand new but three days later I found out my husband was having an affair and I lost it in the divorce……………….”

What was I meant to say to that!!!!

After the DMV it was off to the zoo. To a PACKED, HOT, ZOO where people have no sympathy for the women on her own with two toddlers and a little red car!

What am I complaining about, Charlie was doing all the work……..though he has a problem with steering and I now apologize to all the people, plants and walls he crashed my daughter into!!

They were dancing to the music on the way home, well Lola was copying Charlie who was bobbing his head……………….such a cute moment…………you know moms, the kind of moment that makes everything worth it…………even though nights with no sleep….We also had a fun round of “simon says”, charlie’s new favorite game.

Menu update

Just a note to say that the cranberry beef brisket I have on my menu plan this week is totally AWESOME. I cooked it in the crockpot all day, which makes it awesome and easy, and served it over mash potatoes. Highly recommended

Menu Plan Monday

 

Trying to get ahead start on the week by doing my menu plan on sunday….or is this cheating…….anyway here is what my family is eating for the week. Last week’s diet plan menu didn’t go too well and we didn’t keep to it so this week I am going back to normal. We are going for the tried and tested recipes this week. Though I will try and keep lunches and snacking as healthy as possible.Monday – leftovers from the weekend

Tuesday – cranberry beef brisket

Wednesday – Tropical Turkey Meat Loaf

Thursday – breakfast night

Friday – Quick polynesian chicken

Saturday – camping – yes again!

Sunday – camping