Menu Plan Monday: October 9th

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10/8/17 – 10/22/17

Sunday, 8th – Pesto, Mozzarella and Tomato Stuffed Chicken Breasts, Savory Zucchini Cheddar Quick Bread , Acorn Squash

Monday, 9th – Taco Salad

Tuesday, 10th –  Paul’s Chicken Soup

Wednesday, 11th- (FPU) – Chicken Salad – Pasta Salad

Thursday, 12th – Enchiladas – Spanish Rice

EASY BEEF ENCHILADAS (What’s For Dinner Site)

Ingredients
2 cups cooked, ground beef
2 10 oz cans Enchilada Sauce
1 1/2 cups shredded cheese (I use Kraft 2% milk cheddar)
1 12 ct. pkg. flour tortillas
Directions
1. Heat oven to 375 degrees F. Heat chicken, 3/4 cup enchilada sauce, and 1 cup cheese in skillet until warmed through and cheese is melted.
2. Spoon enchilada filling onto tortillas; roll up and place seam-side down in lightly greased 13x9x2 baking dish.
3. Pour remaining enchilada sauce over top; sprinkle with remaining 1/2 cup cheese. Bake at 375 for 15-20 minutes.

Friday, 13th –  French Bread Pizza

Saturday, 14th – Chicken Cutlet Zucchini Roll UpsGrilled Veggie Platter

Sunday, 15th – Vegetable Beef and  Barley Soup (slow cooker)

Monday, 16th – Balsamic Grilled Chicken and Zucchini

Tuesday, 17th – Slow Cooker Creamy Chicken Noodle Soup

Wednesday, 18th -Chicken Caesar Salad (Tree House)

Thursday, 19th – Mom’s Mac and Cheese – Sausage 

1-1/2 cups uncooked elbow macaroni
5 tablespoons butter or margarine, divided
3 tablespoons all-purpose flour
1-1/2 cups milk
1 cup (4 ounces) shredded cheddar cheese
2 ounces process American cheese, cubed
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons dry bread crumbs

Cook macaroni according to package directions; drain.  Place in greased

1-1/2 qt. baking dish; set aside.  In a saucepan, melt 4 tablespoons of

butter over medium heat.  Stir in flour until smooth.  Gradually add

milk; bring to a boil.  Cook and stir for 2 minutes; reduce heat.  Stir

in cheese, salt and pepper until cheese is melted.  Pour over macaroni;

mix well.  Melt the remaining butter; add the breadcrumbs.  Sprinkle

over casserole.  Bake, uncovered, at 375 degrees for 30 minutes. 

Yield : 6 Servings

Friday, 20th – Sheet Pan Fajitas

A easy and family friendly one pan dinner!  Top a salad, fill a tortilla or wrap it up in a lettuce or bread wrap!

Prep Time 10 minutes
Cook Time 25 minute
Total Time 35 minutes

Servings 6
Kathi @ Laughing Spatula

Ingredients
  • 1 pound chicken breasts – sliced thinly
  • 1 red pepper – sliced
  • 1 green pepper – sliced
  • 1 yellow pepper – sliced
  • 1 in onion – halved and cut slices
  • 1/4 cup olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • Pinch of chili flakes
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  1. Preheat oven to 400

  2. In small bowl combine oil, chili powder, cumin, chili flakes, garlic, salt and pepper.

  3. Toss chicken, veggies and oil mixture together on a large sheet pan with one inch edge.

  4. Spread out evenly.

  5. Bake for 25-30 minutes until chicken is cooked and the veggies are soft with a crispy edge.

  6. Serve with tortillas, sour cream, avocado and all your favorite fajita fixins!

Saturday, 21st – Country Meatloaf, Butternut Squash and Mashed Potatoes

Sunday, 22nd – Herbed Chicken ThighsCheesy Garlic Zucchini Rice 1/2 of recipe – Baked Parmesan Zucchini

Slow Cooked Chicken and Wild Rice
Zucchini Hashbrowns
Baked Parmesan and Dijon Crusted Chicken
French Bread Pizza
Chicken Enchilada Pasta (Skillet Meal)  Family Favorite!
Double Chocolate Zucchini Muffins
Zucchini Banana Muffins
Honey Maple Zucchini Muffins
Zucchini Grilled Cheese
Fresh Raspberry Pie

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie and participate in Menu Plan Monday.

Wishing you a wonderful week!!

Menu Plan Monday: July 9th, 2017

Menu-Plan-Monday-1

6/9/17-6/23/17

Sunday, 9th – Honey Glazed Roast Salmon Sheet Pan Dinner – Corn on Cob

Monday, 10th – Chicken Caesar Salad (Tree House) – Chicken Tenderloins

Tuesday, 11th – Enchiladas – Spanish Rice

Wednesday, 12th – Italian Skillet Frittata – Simple Roasted Asparagus (Tree House) – Cantaloupe

Thursday, 13th – Lemon-Herb Fish – Simple Springtime Salad with Raspberry Dressing – Baked Potatoes (Tree House)

Friday, 14th – Hamburgers – Waffle Fries/ Sweet Potato Fries (sauce)

Saturday, 15th – Grilled Chicken with Savory Summer Vegetable – Strawberry Salad with Greens and Feta Cheese –(Tree House)

Sunday, 16th –  Broiled Tilapia Parmesan, House Salad, Grilled Pineapple (Tree House)

LUNCH:  Greek Mason Jar Salad

Monday, 17th – Herbed Chicken Thighs – Chicken Rice – Mixed Veggies

Tuesday, 18th – Chicken Fajita Sheet Pan Dinner

Wednesday, 19th – (FPU Community Group) – French Dip Sandwiches – Red Potato Salad Dijon

FRENCH DIP SANDWICHES

  • 3-4 lb. roast
  • 2 tbsp. yellow mustard
  • 1 package onion soup mix
  • French rolls

Place meat in slow cooker, cover with mustard and sprinkle with onion soup mix. Cover and cook on low for 8-12 hours (depending on how hot your slow cooker cooks). When fully cooked, carve into thick slices or shred. Strain broth and skim fat if desired. Serve meat on French rolls with juice in small bowls or saucers for dipping

Thursday, 20th –  Creamy Breakfast Quiche – Fruit

Friday, 21st  – Brats – Chips

Saturday, 22nd – Pork Tenderloins – Baby Brussels Sprouts

Sunday, 23rd – Asian Chicken Thighs – Fried Rice – Peas

LUNCH: Taco Mason Jar Salad (ground turkey)

Future Meals:
Crispy Chicken Sheet Pan Dinner
Roast Chicken Sheet Pan Dinner

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie and participate in Menu Plan Monday. 

Wishing you a wonderful week!!

Menu Plan Monday: January 16th

 

Menu-Plan-Monday-1

1/16/17 – 1/30/17

Finally, a real menu….trying to get back on track with our routine after the holidays.    We decided to do a freezer challenge as we have so much chicken, purchased on sale.  I hope I have enough variety so my family doesn’t revolt when I put chicken on the table again!     Welcome to Chicken Week!

 

Monday, 16th – Cheese Ravioli with Pesto and Grilled Chicken

Tuesday, 17th – Chicken Salad Sandwiches and Pasta Salad

Wednesday, 18th –Shake and Bake Chicken  Legs, Rice Dish and Veggie

Thursday, 19th –  Sheet Pan Dinner – smoked sausage and seasoned potato wedges – 45 Minutes

Friday, 20th – Hotdogs and Fries

Saturday, 21st – Cream Chicken Pesto Pasta

Sunday, 22nd –  BAKED TERIYAKI CHICKEN * Liked by everyone!  Another Restaurant meal according to hubby! Asian flavored quinoa  –  Fresh 20 December 30th

INGREDIENTS

  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 1/2 cup white sugar
  • 1/2 cup soy sauce
  • 1/4 cup cider vinegar
  • 1 clove garlic, minced
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground black pepper
  • 12 skinless chicken thighs

DIRECTIONS

  1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
  2. Preheat oven to 425 degrees F (220 degrees C).
  3. Place chicken pieces in a lightly greased 9×13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
  4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

 

Monday, 23rd – Bubble and Squeak

Tuesday, 24th – Garlic Chicken (Crockpot)  – Mashed Potatoes – Corn

Wednesday, 25th –  Soup and Grilled Cheese Sandwiches  or Left overs

Thursday, 26th – Shake and Bake Chicken  Legs, Rice Dish and Veggie

Friday, 27th – Cod Fillet and Fries

Saturday, 28th –  Maple Balsamic Chicken Sheet Pan Meal   –

Sunday, 29th – Turkey Breast, (Crockpot) Mashed Potatoes and Green Beans

 

Monday, 30th – Cheesy Turkey and Rice Casserole

 

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie and participate in Menu Plan Monday. 

Wishing you a wonderful week!!

Menu Plan Monday–12/12/16

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12/09/16 – 12/17/16

 

Cookie Party Menu

Caprese Bites

Fried Ravioli

Meatballs

Little Smokies

Smoked Salmon

Shrimp Cocktail

Honey Baked Cauliflower – Oven

Spinach Artichoke Dip with Scoops – Oven

Cheese Ball and Crackers

Pioneer Woman Stuffed Mushrooms – Oven

Brie, Apple and Honey Crostini – Oven

Cocoa

 

Weekly Low Carb Meals for Me:

Zucchini Pizza Casserole

Egg Roll Bowl

Stuffed Chicken Breasts  (for next week)

 

Friday –  Chicken and Broccoli Stir FryFried Rice

Saturday –  Steak Salad

Sunday – Cookie Party

Monday – Appetizer Leftovers

Tuesday – Sausage – Mac and Cheese

MOM’S MACARONI AND CHEESE

1-1/2 cups uncooked elbow macaroni
5 tablespoons butter or margarine, divided
3 tablespoons all-purpose flour
1-1/2 cups milk
1 cup (4 ounces) shredded cheddar cheese
2 ounces process American cheese, cubed
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons dry bread crumbs

Cook macaroni according to package directions; drain.  Place in greased

1-1/2 qt. baking dish; set aside.  In a saucepan, melt 4 tablespoons of

butter over medium heat.  Stir in flour until smooth.  Gradually add

milk; bring to a boil.  Cook and stir for 2 minutes; reduce heat.  Stir

in cheese, salt and pepper until cheese is melted.  Pour over macaroni;

mix well.  Melt the remaining butter; add the breadcrumbs.  Sprinkle

over casserole.  Bake, uncovered, at 375 degrees for 30 minutes. 

Yield : 6 Servings

 

Wednesday  – Easy Chicken & Rice Casserole

Chicken breasts
1 cup rice
1 can your choice cream of … soup
1 packet Italian seasoning mix
2 cups boiling water
Salt & pepper, or your favorite seasonings

Mix soup, rice and Italian Seasoning with 2 cups boiling water. 

Pour into a 9 x 13 baking pan, place Chicken on top and sprinkle with paprika. 

Cover with foil and bake for 1 hour and 20 minutes. Put in oven at 350.

Thursday –Ground Philly Cheesesteak Grilled Cheese

Friday – French Bread Pizza (spinach crust pizza)

Saturday,  – Coymas

 

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie and participate in Menu Plan Monday. 

Wishing you a wonderful week!!

Menu Plan Monday:

Menu-Plan-Monday-1

11/28/16 – 12/11/16

 

Monday 28th – Chicken Breasts,  Broccoli and Salad

Tuesday 29th – Kielbasa and Potatoes

Wednesday 30th – Lasagna

Thursday, Dec. 1st – Lasagna

Friday, 2nd – Hamburgers and Fries

Saturday 3rd – Roast,  Green Beans and  Mashed Potato

Sunday,4th – Steak Salad

 

Monday, 5th- Sausage – Mac and Cheese

MOM’S MACARONI AND CHEESE

1-1/2 cups uncooked elbow macaroni
5 tablespoons butter or margarine, divided
3 tablespoons all-purpose flour
1-1/2 cups milk
1 cup (4 ounces) shredded cheddar cheese
2 ounces process American cheese, cubed
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons dry bread crumbs

Cook macaroni according to package directions; drain.  Place in greased

1-1/2 qt. baking dish; set aside.  In a saucepan, melt 4 tablespoons of

butter over medium heat.  Stir in flour until smooth.  Gradually add

milk; bring to a boil.  Cook and stir for 2 minutes; reduce heat.  Stir

in cheese, salt and pepper until cheese is melted.  Pour over macaroni;

mix well.  Melt the remaining butter; add the breadcrumbs.  Sprinkle

over casserole.  Bake, uncovered, at 375 degrees for 30 minutes. 

Yield : 6 Servings

Tuesday, 6th – (working Late)  -Chicken and Rice

Easy Chicken & Rice Casserole

Chicken breasts
1 cup rice
1 can your choice cream of … soup
1 packet Italian seasoning mix
2 cups boiling water
Salt & pepper, or your favorite seasonings

Mix soup, rice and Italian Seasoning with 2 cups boiling water. 

Pour into a 9 x 13 baking pan, place Chicken on top and sprinkle with paprika. 

Cover with foil and bake for 1 hour and 20 minutes. Put in oven at 350.

Wednesday, 7th –Ground Philly Cheesesteak Grilled Cheese

Thursday, 8th –  Chicken and Broccoli Stir Fry

Friday, 9th – French Bread Pizza (spinach crust pizza)

Saturday, 10th –Tilapia, Cauliflower and Potato

Sunday, 11th –   Cookie Party – Appetizers

 

The Fresh 20 is a 5 day meal plan. They offer the following menus: Gluten Free, Dairy Free, Classic, Vegetarian, For One, Kosher and Lunch

f20-logo

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie and participate in Menu Plan Monday. 

Wishing you a wonderful week!!

Menu Plan Monday: 10/3/16

Menu-Plan-Monday-1

10/1/16 – 10/16/16

 

 

Saturday, Oct. 1st – Harvest Sheet Pan Chicken  (didn’t like this chicken –cinnamon on chicken not my fav)

Sunday, Oct. 2nd – Slow Cooker Turkey Breast With Gravy  -Taste of home/Simple Oct/Nov 2016 pg 72 – Mashed Potatoes and Green Bean  (Paul likes this crockpot meal)

Monday, 3rd- Chicken Cordon Bleu Bake

Tuesday,4th – Rotisserie Chicken (crockpot)  – Broccoli Slaw – Stuffing  (Paul likes this crockpot meal)

Wednesday, 5th – Best Slow Cooker Beef Stew

Thursday, 6th – Chicken and Broccoli Stir Fry  x 2

Friday, 7th – Marlboro Man Sandwich  and Chips

Saturday, 8th –  (4) CHICKEN OKRA STEW

Sunday, 9th – (1) GLAZED PORK CHOPS sweet potatoes & green beans (Fresh 20 Sept 23, 2016)

 

Monday, 10th – (3) CHOPPED FALL SALAD (Fresh 20 Sept 23, 2016)

Tuesday,11th – Unstuffed Cabbage Roll Soup (Crockpot)  (Paul likes this crockpot meal)

Wednesday, 12th – French Dip Sandwiches(Crockpot) (Paul likes this crockpot meal)

Thursday,  13th – (5) SWEET POTATO HASH fried eggs (Fresh 20 Sept 23, 2016)

Friday, 14th – Hawaiian Ham and Swiss Sliders

Saturday, 15th – (2) SEARED SCALLOPS creamy vegetable rice (Fresh 20 Sept 23, 2016)

Sunday,16th –Chicken Alfredo Roll ups 

 

Recipes to try:

 Chicken Soup and crusty bread  

Four Cheese Stuffed Shells

Tuscan White Bean Sausage Soup  (Crockpot)
Mexican Chicken Soup (Crockpot)

Slow Cooked Balsamic Caprese Stuffed Chicken Thighs  (Crockpot)

Banana Crumb Muffins

 

The Fresh 20 is a 5 day meal plan. They offer the following menus: Gluten Free, Dairy Free, Classic, Vegetarian, For One, Kosher and Lunch

f20-logo

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie and participate in Menu Plan Monday. 

Need help getting started menu planning – Emeals is also great solution.  Many meal plans to chose from at a very affordable price.

eMeals - Easy Meals for Busy People!

Wishing you a wonderful week!!

Menu Plan Monday: 9/19/16

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9/18/16 – 10/1/16

 

Fall is upon us and our schedules just became much busier.   Tommy has school, soccer, confirmation and homework. We in addition to monitoring Tommy’s activities have classes at Church on Tuesday and Wednesday nights as well.    I am going to need to rely on crockpot meals for Tuesdays and Wednesdays for the next 9 weeks.   The first weeks of school we have not had as healthy meals as I would like.  We even ate out a few times.   We can’t keep that up as we are  trying to become debt free!!  Time to get back to following my menu and doing food prep ahead of time!    Hope you  are off to a wonderful fall season.   I sure love fall meals….so easy to put soup into the crockpot for a quick meal.

Sunday,  18th – Chicken Enchilada Pasta (Skillet Meal)  Family Favorite!

Monday, 19th – Best Pork Chops​- Bacon Ranch Pasta Salad

Marinade: (2 hours)
1/2 cup water
1/3 cup Soy Sauce
1/4 cup Worchestershire Sauce
1/3 cup EV Olive Oil
1 heaping tablespoon of chopped garlic
’bout 10 Basil leaves chopped into ribbons
Saturday
Oil the grill with some olive oil, then crank it so it hits like 450-500 degrees. (You don’t have to, but I threw on a cedar plank and got it smoking during this time before I put the chops on) Put the chops on and turn down the grill so it stays around 350 for the rest of the time. Close lid. (On our grill this means turn it down to about half-power for all of the burners) Grill 2 minutes, then turn (not flip, just turn), them a quarter turn and grill 2 more minutes on the same side. Close lid. Then flip and grill 2 minutes, (close lid) and then turn them a quarter turn and grill for 2 more minutes. Close lid… (8 minutes total, 4-minutes each side). Remove to a plate, wrap it all up with foil and let them rest for 5 minutes. There you go.

Tuesday, 20th – Unstuffed Cabbage Roll Soup

Wednesday, 21st – Rotisserie Chicken (crockpot)  – Broccoli Slaw

Thursday, 22nd –  Chicken Sausage and Zucchini Fritter with Avocado Dill Dip

Friday, 23rd – French Bread Pizza

Saturday, 24th – Baked Teriyaki Chicken, Mac and Cheese and Corn

Sunday, 25th –  Birthday Celebration – Beef Enchiladas and Spanish Rice and  Mexican Corn

Samoa Poke Cake

 

Monday, 26th- Chicken and Broccoli Stir Fry  x 2

Tuesday, 27th – BEEF BARLEY SOUP

1 lb ground beef, browned
6 cups water
32 ounces canned tomatoes, stewed, crushed or whole
3 cups sliced carrots
1 cup diced celery
1 cup diced potatoes
1 cup diced onions
3/4 cup quick-cooking barley
3 tsp. beef bouillon granules, or 3 beef bouillon cubes
2 -3 tsp. salt
¼ tsp. pepper

  1. Combine all ingredients in slow cooker.
  2. Cover.  Cook on low 8-10 hours or high 4 -5 hours.
  3. Serve with fresh bread and cheese cubes.

Wednesday, 28th –  Best Slow Cooker Beef Stew

Thursday, 29th –  French Toast

Friday, 30th –  Chicken Philly Sandwiches with arugula and plum side salad – CookSmarts 8/22/16

Saturday, Oct. 1st – Harvest Sheet Pan Chicken

Sunday, Oct. 2nd – Swiss Steak, Mashed Potatoes and Corn

 

Future Crock Pot Recipes:

Tuscan White Bean Sausage Soup
Mexican Chicken Soup

Slow Cooked Balsamic Caprese Stuffed Chicken Thighs

 

The Fresh 20 is a 5 day meal plan. They offer the following menus: Gluten Free, Dairy Free, Classic, Vegetarian, For One, Kosher and Lunch

f20-logo

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie and participate in Menu Plan Monday. 

Need help getting started menu planning – Emeals is also great solution.  Many meal plans to chose from at a very affordable price.

eMeals - Easy Meals for Busy People!

 

Wishing you a wonderful week!!

Menu Plan Monday: March 14th – 2016

Saturday, 12th – Ravioli’s with Green Beans with Butter and Cream Sauce

Sunday, 13th – Rotisserie Chicken – Stuffing and Carrots

Monday,14th – –Beef and Broccoli over Rice (Crockpot)

Tuesday, 15th – Pasta and Cream Sauce – Broccoli

Wednesday, 16th  – Chicken Caesar Salad

Thursday, 17th – PORK MARSALA garlic green beans & potatoes (Fresh February 12th, 2016)

Friday, 18th – Spinach 3-Cheese Stuffed Shells

Saturday, 19th – ALMOND CRUSTED TILAPIA Butternut Squash & Kale (Fresh February 5th, 2016)

Sunday, 20th  – Corned Beef and Cabbage

 

Monday, 21st- Chicken Quinoa Soup (Fresh20- March4th)

Tuesday, 22nd – BEEF STIR-FRY brown rice (Fresh January 15th, 2016)

Wednesday,23rd – Teriyaki Chicken Casserole

Thursday, 24th – French Toast and Eggs

Friday, 25th  -Fish and Chips

Saturday, 26th – ROAST PORK TENDERLOIN butternut apple quinoa – (Fresh, January 22, 2016)

Sunday,  27th – Ham  – Honey Glazed Carrots – New PotatoesHot Fudge Pudding Cake and Ice Cream

 

 

The Fresh 20 is a 5 day meal plan. They offer the following menus: Gluten Free, Dairy Free, Classic, Vegetarian, For One, Kosher and Lunch

f20-logo

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie and participate in Menu Plan Monday. 

Need help getting started menu planning – Emeals is also great solution.  Many meal plans to chose from at a very affordable price.

eMeals - Easy Meals for Busy People!

 

Wishing you a wonderful week!!

Menu Plan Monday: February 29th, 2016

Menu

February 27th –  March 6th, 2016

Hello Friends –  Hope you have had a wonderful weekend.   The sun is shining, which makes this girl smile!    Hoping for a quick shop today as my cute boy and I are heading to Lakeshore Players tonight!   DATE NIGHT!!   Hope you all have a wonderful, productive and warm week!

 

Saturday, 27th – (DATE NIGHT) Rotisserie Chicken – Roasted Winter Veggies (Fresh February 12th, 2016)

Sunday, 28th –   Cheese Wild Rice Soup (Simple Delicious–Cookbook Brown pg 40)

Monday, 29th – (Soccer) – Chicken and Bacon Caesar Wraps – Chips – Winter Fruit Salad

Tuesday, 1 – (Mom working late/Soccer/FPU) – Sub Sandwiches and Chips

Wednesday, 2nd – (confirmation) ALMOND CRUSTED TILAPIA Butternut Squash & Kale (Fresh February 5th, 2016)

Thursday, 3rd – (soccer) TURKEY BLACK BEAN CHILI (Fresh February 26th, 2016)

Friday,  4th – Ravioli’s with Green Beans with Butter and Cream Sauce

Saturday, 5th – APPLE PORK CHOPS butternut green bean sauté (Fresh February 26th, 2016)

Sunday, 6th – PORK MARSALA garlic green beans & potatoes (Fresh February 12th, 2016)

 

Monday, 29th – (Soccer) ROAST ROSEMARY CHICKEN Spinach & Potatoes  (Fresh February 19th, 2016) (bakes 45 minutes)

Tuesday, 1 – (Soccer/FPU)  –  Crab Salad Croissants

Wednesday, 2nd – (confirmation) Bean and Quinoa Soup – (Fresh February 19th, 2016) (chop veggies ahead of time)

Thursday, 3rd – (soccer) – BEEF STIR-FRY brown rice (Fresh January 15th, 2016)

Friday,  4th –  Stovetop mac and Cheese and Peas

Saturday, 5th – Beef and Broccoli over Rice (Crockpot)

Sunday, 6th – ROAST PORK TENDERLOIN butternut apple quinoa – (Fresh, January 22, 2016)

 

Future Meatless Meals:

Fish with Lemon Dill Quinoa – (Fresh, January 29, 2016)
Egg Fried Rice
Spinach 3-Cheese Stuffed Shells
Butternut Squash Soup and Grilled Cheese
Pancakes and Egg

The Fresh 20 is a 5 day meal plan. They offer the following menus: Gluten Free, Dairy Free, Classic, Vegetarian, For One, Kosher and Lunch

f20-logo

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie and participate in Menu Plan Monday. 

Need help getting started menu planning – Emeals is also great solution.  Many meal plans to chose from at a very affordable price.

eMeals - Easy Meals for Busy People!

Wishing you a wonderful week!!

Menu Plan Monday: February 15th, 2016

Menu

February 15th – 28th, 2016

Hello Friends –  Hope you have had a wonderful weekend.   We are a little late on our menu plan this week.  Since we have Monday off, we decided to save our shopping for Monday.   As you can see we have a lot of carry over from our last menu.  This sure made for easy planning this week.  Hope you all have a wonderful, productive and warm week!

Some Favorites from our last menu:

Oven Roasted Green Beans
Slow Cooked French Onion Soup (8 Hours) – (Eating Well – Jan/Feb 2016 – pg 48)
Rutabaga Fries (Fresh December 25th, 2015)
Quinoa Pilaf – (Fresh, January 22, 2016)
Apricot Pork Chops
Tomato Soup with Grilled Cheese Croutons

 

Monday, 15th – (Soccer) Sausage Stuffed Squash, and Kale Salad (Fresh, January 29, 2016) with Rutabaga Fries (Fresh December 25th, 2015) 

Tuesday, 16th – BEEF STIR-FRY brown rice (Fresh January 15th, 2016)

Wednesday, 17th – Biscuits and Gravy

BISCUITS  AND GRAVY (Family Fav) – Double Recipe for our Family –

25 min | 5 min prep

SERVES 6 -8

· 1 lb bulk pork sausage

· 2 tablespoons butter or margarine

· 6 tablespoons all-purpose flour

· 1/4 teaspoon salt

· 1 teaspoon pepper

· 3 1/2 cups milk

  1. In a large saucepan, cook the sausage over medium heat until no longer pink.
  2. Stir in the butter until its melted.
  3. Sprinkle the mixture with the flour.
  4. Gradually stir in the milk, salt, and pepper.
  5. Bring the gravy to a boil and cook and stir for 2 minutes until thickened.
  6. Serve over biscuits.

Thursday, 18th – (Soccer) – Chicken and Bacon Caesar Wraps – Chips – Grapes

Friday, 19th – (Meatless) – Fish and  Chips

Saturday, 20th – BROCCOLI HAM CHEDDAR RICE (Fresh February 5th, 2016)

Sunday, 21st –  DIJON MUSHROOM PORK – Salad (Fresh, January 22, 2016)

 

Monday, 22nd  -(Soccer) – SHRIMP SCAMPI,  spinach rice and Pears (Fresh January 15th, 2016) – Double for our family

Tuesday, 23rd – (Soccer & FPU) – Chicken Salad and Veggies

Wednesday, 24th – ROAST PORK TENDERLOIN butternut apple quinoa – (Fresh, January 22, 2016)

Thursday, 25th – (Soccer) – ALMOND CRUSTED TILAPIA Butternut Squash & Kale (Fresh February 5th, 2016)

Friday, 26th – (Meatless) Alfredo Gluten Free Pasta with Shrimp and Salad

Saturday, 27th – Rotisserie Chicken – Roasted Winter Veggies (Fresh February 12th, 2016)

Sunday, 28th –  PORK MARSALA garlic green beans & potatoes (Fresh February 12th, 2016)

 

 

 

 

Future Meatless Meals:

Fish with Lemon Dill Quinoa – (Fresh, January 29, 2016)

Egg Fried Rice

Spinach 3-Cheese Stuffed Shells

Butternut Squash Soup and Grilled Cheese

Stovetop mac and Cheese and Peas

Pancakes and Egg

 

The Fresh 20 is a 5 day meal plan. They offer the following menus: Gluten Free, Dairy Free, Classic, Vegetarian, For One, Kosher and Lunch

f20-logo

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie and participate in Menu Plan Monday. 

Need help getting started menu planning – Emeals is also great solution.  Many meal plans to chose from at a very affordable price.

eMeals - Easy Meals for Busy People!

Wishing you a wonderful week!!