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 Fry – Fried 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!!

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

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

Wishing you a wonderful week!!

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

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.

Wishing you a wonderful week!!