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.  

South West Batter Bake

Just saw this recipe on a friends blog ( http://meetusinthekitchen.blogspot.com/2011/10/southwest-batter-bake-from-e-mealz.html) - this will be on our menu for this week:

South West Batter Bake

1.5 lbs boneless skinless chkn breasts

1/2 packet of taco seasoning

(4c cooked rice)

15 oz can pinto beans w/ some juice

1/2 bunch green onions, diced

1 large tomato, diced

15 oz can corn, drained

(Salsa, FF sour cream) optional

8 oz. box cornbread mix

(Egg sub, FF milk)

Layer in 13x9:  rice, beans, green onions, tomatoes, chicken- (sprinkle with taco seasoning), corn, and then corn bread batter.  Substitute egg sub and FF milk in cornbread batter.  Bake at 350 for 25-35 min, until cornbread is done.  Serve with salsa and sour cream.

MMMMM...Football Snacks!

I don't know about you, but at our house during the Fall...Saturdays mean Football!  On football Saturdays, we rarely make meals, instead we graze all day.  We love to have boiled peanuts cooking and several dips.  I love making dips and experimenting to find new recipes.  Here are two dips we are having today:

Jalapeno Popper Dip
 Ingredients:
2 blocks Cream Cheese
1/2 cup of Mayo
Box of Keebler Club Crackers
1 Jar of diced Jalopenos
1 Small Jar of Green Chiles
1 Cup of Cheddar Cheese
1 Cup of Parmesan Cheese
1/2 cup of melted butter

Directions:

Mix cream cheese, jalapenos, chilies, and cheddar cheese in a bowl and put in a casserole dish.  Make a topping out of 1 sleeve of the crackers (crushed), butter and Parmesan.  Sprinkle on top of mixture in casserole dish and bake for 30 minutes at 350 degrees.  Serve with other club crackers.


Bacon, Ranch, Horseradish Dip

Ingredients:
Oscar Meyer Bacon Bits
1 Large tub of Sour Cream
1/2 packet of Hidden Valley Ranch Dip Mix
1 bunch of green onions (chopped)
3 tablespoons of horseradish

Directions:
Combine all ingredients and let chill for 1-2 hours before serving.  Serve with Ruffles or Fritos.

Cream Tuna on Toast

So, tonight we are having one of my husbands childhood favorites.  Budget friendly and easy prep!

2 tbsp. butter
3 tbsp. flour
2 c. rich milk
1 tsp. salt
1/4 tsp. pepper
1 c. flaked tuna, canned

2 hard boiled eggs

1 small onion, dices

Melt butter and blend in flour; add milk and stir while cooking until mixture is thick and smooth. Add salt and pepper, chopped hard boiled eggs, onion, and canned tuna. Serve hot on squares of toast. 

Blueberry Chicken Salad

Came across this while browsing this morning - and it sounds delicious - quick easy meal when it is still hot out!

 

Ingredients

• 2 cups  diced cooked chicken
• 1/4 cup  diced celery
• 1/4 cup  fresh blueberry
• 3 tbsp.  reduced-fat red raspberry vinaigrette
• 1 tbsp.  sliced almond, toasted 

  Bread of Choice

Directions

Stir the chicken, celery, blueberries, vinaigrette and almonds in a medium bow and divide the mixture among your bread - would be great in a pita pocket, too!

Don't have time to cook the chicken?  Use canned breast meat.

Frugal Vegetarian Meal

So, in order to trim our monthly grocery budget...we decided to go meatless 2 nights a week.  Those 2 nights would be meals under $5 - which is a pretty big savings overall considering at least 8 meals a month could feed a family of 5 for under $5 a meal.  One night we are having beans and rice - as I have posted before - yellow rice and some seasoned pinto beans - or any combination you can imagine  - and then the other meatless night being a vegetarian Ramen Noodle stir fry..yes, I said Ramen!


We just boil 4 packs of noodles and stir fry a bag of frozen mixed veggies (deluxe stir fry) and top with some soy sauce.  It has become one of our favorite meals and my boys actually love it!!  Give it a try - quick, cheap, and easy!

Ham and Cheese Roll Ups

Ingredients:
2 cans of biscuits
Sandwich ham
Shredded cheese (1/2 bag)
Directions:
Open the tube of biscuits.  Take two at a time and roll them out fairly thin on a cookie sheet.    Place a slice of ham in the center and add some shredded cheese.  Roll up the biscuit and dip the rolled biscuit in the shredded cheese.  Place the roll cheese side up and bake until browned slightly, about 10 to 12 minutes. Serve with mustard to dip and some fresh fruit  or coleslaw.


Your kids will love this and it is just $5 to feed a family of 4 to 5!