Weekly Meal Plan (March 4-12)

Sunday:

Turkey Sliders and Warm Broccoli, Cauliflower, and Carrot Salad

Actually got this recipe off of the Turkey Meatlball Bag and can't wait to try it!  

Turkey Meatballs are cooked in cranberry juice and served on a small roll with mayo, sharp cheddar, red onion, and a spinach leaf.

The warm salad - is a bag of fresh veggies, steamed and mixed with a little bit of mayo, salt, pepper, and garlic while it is still warm.

Monday:

Meatloaf and Spinach Salad

I do not eat red meat - so, my meatloaf is a mixture of ground pork, ground turkey, feta cheese, an egg and various spices.  

Tuesday:

Sausage Squares and fresh fruit

Mixture of sausage, eggs, and cheese - doubling up so, I can take a batch to MOPS the following day.

Wednesday:

Rotisserie Chicken, Brown Rice, and Asparagus

Super simple - I like to pick up 2 Rotisserie Chickens each Sunday when they are on sale:)

Thursday:

Pork Tacos and pinto beans

Shredded Pork in a whole wheat soft taco shell with cheese and sour cream with a side of beans.  Spice up the pork any way you like!

Friday:

Tilapia and Roasted Cauliflower

Baked Tilapia with Capers and Chopped Tomatoes on top  - Cauliflower drizzled with Olive Oil and Garlic.

Saturday:

Chicken Chili

Rotisserie chicken Shredded, Northern Beans, chicken broth, onions in crockpot - topped with cheese.

Sunday:

Pork chops and Spinach Salad

Grilled or Baked depending on weather.

Lunch will be leftovers for the hubs, sandwiches for the boys, and I am doing a Boresha Shake.  Breakfast will be hardboiled eggs for Hubs and I and oatmeal or cereal for the boys.  

Chicken and Ranch Pasta Salad

Doesn't Ranch make everything better!  This dish goes along way and can be eaten warm or cold.

Ingredients:
3-4 Boneless Skinless Chicken Breast
Container of Cherry Tomatoes
Bundle of Green Onions
Hidden Valley Ranch Packet
8 oz Tub of Light Sour Cream
Box of Bow Tie Pasta


Directions:

Cook Pasta as directed.  Dice chicken and sear in pan until no longer pink.  Mix Hidden Valley Ranch packet as directed.  Chop tomatoes and onions.  Combine ingredients with cooked and drained pasta.  Serve warm or chill and serve.  Will be great the next day for lunch, too!

Chicken Enchiladas and Corn Advacado Salad

Chicken Enchiladas
Ingredients:
10 tortillas
4 chicken breast (cooked and shredded)
1 Can of Black Beans OR Pinto Beans
2 Cans of Enchilada Sauce
1 block of cream cheese
2 cups Shredded Cheddar

Directions:
Cook and Shred Chicken, add cream cheese and 1 can of enchilada sauce - stir until creamy, then add beans.  Spoon mixture into each tortilla, roll, and place in glass casserole dish (seam down) - repeat - I can usually fit 5 enchiladas in a dish, so 2 will be needed.  Cover with other can of enchilada sauce and sprinkle with cheese.  Bake for 25 min. at 350 degrees.

Corn Advacado Salad
Ingredients:
2 cans of Mexican corn
1 Advacado - peeled and diced

Directions - Mix and Serve

This is a $12.50 meal - it makes enough for 2 meals for my family of 5 - kids usually just eat a half of one.  DELICIOUS!

Quick and Easy Chicken Stir Fry

Ingredients:
4 Chicken Breast (thawed)
1 Bag Frozen Stir Fry Veggies
1 Bag Broccoli Florets
Soy Sauce
Red Wine Vinegar
Red Pepper Flakes
Sliced Almonds

Directions:
Cube chicken breast and sear in pan until cooked throughout - simultaneously put frozen veggies in a pot with water and steam until cooked.  Combine veggies and chicken into one pan and add soy sauce and red wine vinegar to form a sauce.  Add red pepper flakes for some heat - may want to remove kids portions before, though.  Cook together for about 8 minutes.  Serve in bowls garnished with sliced almonds!  This dinner costs about $9 to make - and easily feeds my family of 5 - with some leftovers:)