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Babies: 6 - 9 Months
CherryStarburst
member
Meal Planning Monday!
CherryStarburst
member
Calling all meal planners! What's going on your menu this week? Any new recipes to try?
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Re: Meal Planning Monday!
I'm so glad we started this. I was supposed to actually do some meal planning this weekend and it never happened.
I really have no idea what we're going to do for dinners this week. Maybe French toast one night.
I made taco chicken last night-I think I borrowed this from someone in this thread, but I didn't have the right ingredients, so I did this instead:
3 chicken breasts
1 packet taco seasoning
salsa (I just eyeballed until it looked like a good amount, maybe a cup??)
1 can cheese soup
1 can refried black beans
a little bit of water
I threw it all in the crock pot for 6 hours-DH loved it!
Cherry what is that sausage recipe you gave me that one time? I forgot to copy it!
I made a delicious pizza last night. I used the pioneer woman's pizza crust recipe which always turns out great, BBQ sauce, grilled chicken, goat cheese, and mozzarella.
I have another pizzas worth of dough left over so we'll probably have potato leek pizza later this week.
Yum! JKat, this sounds awesome. I'm going to steal it!
I love to make garlic cheese biscuits with meals. They are super easy, quick and customizable.
2 cups Bisquick
2/3 cup milk
1 cup shredded cheese
This is the base. You can add whatever spices you want. I usually add garlic cloves and dry ranch dressing mix (a little goes a long way). You can use whatever cheese you like. Bake @ 450 for 8-10 minutes.
You can use low fat milk, cheese, and Bisquick. If you're going for taste though, be sure to melt butter and garlic powder and brush it over the biscuits when they come out of the oven. That makes them super yummy!
Monday: Grilled buffalo chicken sandwiches with homemade sweet potato fries
Tuesday: Pasta Fagioli
Wednesday: Pepper and Steak stir-fry
Thursday: Chicken Tacos
Friday: Homemade Pizza
Sat: Maybe turkey burgers or turkey meatballs....not sure yet
Sun: Easter, we are hosting
Monday: shrimp gumbo with cornbread
Tuesday: Salisbury steak with mashed potatoes and salad
Wednesday: honey mustard pork chops, green beans, rolls
Thursday: leftovers
Friday: Fish tacos
Saturday: Out to eat, birthday party with DH's family
Sunday: Ham for Easter.
Tonight: Au gratin sausage skillet
https://www.tasteofhome.com/recipes/Au-Gratin-Sausage-Skillet
Tomorrow: Probably pork chops (DH will be cooking since I'll be home late)
Wednesday: Beef stir fry
Thursday: Chicken pot pie
https://food.theheirtoblair.com/2010/01/easy-chicken-pot-pie-emphasis-on-easy-pun-intended/
Not sure ab Friday and Saturday as DH will cook those nights too.
Danica 10.22.10 | Milo 12.23.12
Monday: Tator Tot Casserole
Tuesday: Parmesan Chicken
Wednesday: Honey Mustard pork chops, mashed potatoes, green beans
Thursday: Some type of chicken dish
Tonight is homemade spaghetti with turkey meatballs. I will save some of the gravy to make chicken parm later this week.
Ranch pork chops- 1/2 a dry ranch dressing packet and about 1/2 a cup of breadcrumbs. Coat the pork chop with the mixture and bake for about 20 min in a 350 degree oven. So simple and really flavorful.
Honey glazed salmon- this is my all time favorite WW recipe.
And we'll have steak one night this week too.
Francesca Pearl is here! Josephine Hope is almost 3!
I'm trying out a couple new recipes this week and I am psyched! Here are the meals:
Peruvian Roasted Chicken w/ fried egg noodles and onions. I mince the onions really fine so you really don't get the texture just the good flavor!
BBQ Chicken Thighs w/ Broccoli Cheddar Potato Skins . DH loves chicken thighs and they're usually cheap so win win for me. All I do is sprinkle a little bit of salt and pepper on them and throw them on the grill and brush on Sweet Baby Ray's Honey BBQ sauce during the last 5 minutes of grillings.
Bourbon Marinated Pork Tenderloin w/Roasted Cauliflower
Baked Chicken Nuggets and Wilted Baby Arugula Spinach and Pasta Salad
One night we'll do left overs. Can you tell we like chicken? Haha! I have to have meat or it's not a meal and I'm trying to cut down on our red meat intake. So chicken it is!
I'm so proud of myself this week! I actually manage to acheive my goal of making a few meals (at least entrees) yesterday and freezing the ones I'm not using tonight. So:
Monday & Tuesday: Pizza Cassarole & Bitter leaf salad
Wednesday & Thursday: Chicken Marsala and pasta sides
Friday: DH's night to cook!
Saturday: probably steamed dumplings, veggies and orange chicken (so glad I bought that sauce!)
Monday- Chicken and broccoli Cresent braid
Tuesday- Tacos
Wed- Sausage and potato Frittata
Thursday- Paprika Chicken in crockpot
Friday- Good Friday supper at Church
Recipes please! These sound good!
We just signed up for e-mealz. We had chop suey on Saturday and Chicken w/ mushroom gravy on Sunday -- both crock pot meals.
Tonight is soup with italian sausage and cornbread.
Let me know if you like e-mealz. I am thisclose to subscribing but wanted first hand experience from someone first!
Monday: chopped salad, garlic bread
Tuesday: chicken & veggie tostadas, black beans
Wednesday: crock pot beef stroganoff, green beans, rolls
Thursday: leftovers
Friday: chicken parm, salad, garlic bread
Weekend: at my parents'!
I made a veggie stew over the weekend and a white lasagna. We'll have those as leftovers during the week. I also have a chicken and sausage gumbo in the crock pot at home for dinner tonight.
Making this on Wednesday.....
Ingredients:
2 bags House Foods Tofu Shirataki Spaghetti Shaped Noodle Substitute
8 oz. raw boneless skinless lean chicken breast cutlets
1/4 tsp. Italian seasoning
1/4 tsp. salt, divided, or more to taste
1/8 tsp. black pepper, or more to taste
20 asparagus spears, cut into 1-inch pieces
(about 2 1/2 cups)
1 cup sliced brown mushrooms
1/4 cup sun-dried tomatoes packed in oil, drained and thinly sliced
1 tsp. chopped garlic
1 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
1 tbsp. reduced-fat Parmesan-style grated topping
Directions:
Use a strainer to rinse and drain noodles well. Pat dry. Cut noodles up a bit, using kitchen shears if you've got 'em. Set aside.
Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add chicken and season with Italian seasoning, 1/8 tsp. salt, and pepper. Cook for about 4 minutes per side, until fully cooked.
Remove chicken from the skillet. Once cool enough to handle, slice chicken and set aside.
Remove skillet from heat, re-spray, and return to medium-high heat. Add asparagus and 2 tbsp. water. Cover and cook for 4 minutes.
Remove cover and add mushrooms, tomatoes, and garlic to the skillet. Stirring occasionally, cook until veggies are tender, about 4 minutes.
Add noodles to the skillet, stir, and cook just until any excess water has evaporated and noodles are hot, about 2 minutes.
Add butter, remaining 1/8 tsp. salt, and sliced chicken to the skillet. Cook and stir until ingredients are well mixed and butter has melted, about 1 minute.
Add Parm-style topping and mix well. If you like, season to taste with additional salt and pepper. YUM!
MAKES 2 SERVINGS
Serving Size: 1/2 of recipe (about 2 1/2 cups)
Calories: 274
Fat: 8g
Sodium: 546mg
Carbs: 18.5g
Fiber: 7.5g
Sugars: 3.5g
Protein: 34g
PointsPlus? value 7*
I second this, please let us know your experience!
Sometimes it can get mushy so I like to turn it halfway and also broil it for a minute or two on both sides so the breadcrumbs are crunchy. SOmetimes I coat it with oil before the breadcrumbs.
Francesca Pearl is here! Josephine Hope is almost 3!
Grocery shopping is not the most enjoyable of tasks for us so we choose to only do it every other week. Because of this I plan two weeks worth of meals at a time. This week is as follows:
Tonight it's Ranch Burgers
Tuesday is Pork Tenderloin (crock pot)
Wednesday is Gnocci
Thursday is Greek Chicken Stir Fry
Friday is Pizza
Saturday is Fried Fish
Sunday is not only Easter by my FIL's birthday as well. We'll be going to their house to have dinner. They haven't told me yet what I am suppose to bring.
Next week is:
Monday- Sweet and Sour Shrimp
Tuesday- Chicken Parm
Wednesday- Cheddar Bacon smoked sausage with Mac n Cheese
Thursday- Taco Salad
Friday- Ham Steaks w/ Baked Sweet Potatos
Saturday- Dining Out
Sunday- Tilapia
Meal planners- Cherry posted a taco soup recipe last week. I just made it and my house smells amazing. I highly suggest you all try it!!
I don't know how it tastes (because it has meat in it0 but it sure does look good. Of course I didn't have all the right ingredients so I had to improvise, but man does it smell good!
ingredients:
1lb ground beef
1 onion chopped
1 package taco seasoning
1- 15oz can diced tomatoes
1- 15 oz can corn
1- 15oz kidney beans
1- 15 oz can pinto beans
1- 15oz can water
method:
brown ground beef and onion in skillet; drain. Place ground beef mixture, taco seasoning, and rest of ingredients in pan on stove. Simmer for 30-40 minutes.
Serve: place in bowls with fritos chips, sour cream and shredded cheese.
ok, here's my tentative schedule:
tonight, I'm going to make the taco soup, but triple it and freeze 3 extra meals.
tuesday: spaghetti and meatballs (instead of pasta I'm using spaghetti squash)
Wednesday: Porkchops and cauliflower (I think Queenbee posted the link for the oven cauliflower)
Thursday: Crispy Chicken tostadas
Friday: Queenbee's White Chicken Pizza: pizza crust brushed with olive oil, sprinkl with garlic powder, cover with mozzerella cheese and lots of baby spinach (it cooks down) take cubed chicken breast and coat in Italian salad dressing and put on pizza, cook in oven--- so good I ate it cold the next day and I usually hate cold pizza.
saturday: spinach Lasagna Rolls again but this time I'm adding ground venison- sorry vegitarians, we need meat
Sunday: Easter and H's mom is hosting, whoot!
Monday: hmm, not sure, leftovers?