Menu Plan- May 13th-18th

I have not been in the menu planning mood lately, now that I think about it I haven't been in the mood to cook at all!!  However, I really need to get back in the habit of planning so my family can enjoy eating a real meal again -too many nights have Logan and I had cereal :-)

We had my in-laws for dinner Friday and have lots of leftovers so I'm planning to use them up the first couple of days this week.

Sunday (Nic work)- using up some leftovers: marinated porksteak on grill, grilled potatoes,
                                 baked beans, and melon

Monday (Nic work)- leftovers again:  steak or steak salad, fresh green beans, coleslaw,
                                  sliced strawberries

Tuesday (Nic work)- eggs, bacon, toast, and melon

Wednesday- turkey burgers, homemade fries, and strawberry shortcake

Thursday- lasagna, salad, garlic toast

Friday- BBQ chicken on grill, baked potatoes, coleslaw, watermelon

Menu Plan April 1-8

Nic has started back on days at work so our evening routine will be changing a bit. He now will work 3 on 3 off, getting off at 8pm. The only benefits of him being on overnights was we ate dinner every night together now Logan and I will be on our own several nights for dinner. This will be my excuse to have lazy meals!!

What we are eating this week (some carry overs from last week):

Sunday (Nic works)- eggs toast, grapes
Monday (Nic works)- big salad, apple slices
Tuesday (Nic works)- spaghetti
Wednesday- pork chops, scalloped potatoes, broccoli
Thursday- salmon patties, mac n cheese
Friday- Korie's choice
Saturday- Cameron's b-day party
Sunday- non-traditional Easter dinner of steak and salad

Taco Pasta

I found this recipe on Pinterest last week and decided to put it on my menu this week.  I can't wait to try it out!

Taco Pasta

 

Ingredients

• 1 pound ground beef or turkey
• 8 ounce small dry pasta shapes
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 (14 oz.) can diced tomatoes, drained
• 4 tablespoon taco seasoning
• 3 ounce cream cheese
• 1/2 cup sour cream
• Salt and pepper

Instructions

1. Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving 1/2 cup of pasta water. Set aside.
2. Meanwhile, in a large skillet or saute pan, cook the ground meat over medium-high heat until no longer pink. A few minutes before the meat is cooked through, add the chopped onion to the skillet. Once the meat is cooked through, mix in the garlic and cook until fragrant, about 30 seconds. Mix in the diced tomatoes and taco seasoning and let simmer over medium heat for about 5 minutes. Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit.

 

Menu Plan- March 17th-23rd

Here's what we are eating this week:

Saturday- BBQ pork sandwiches (freezer), tator tots, and applesauce
Sunday- homemade chicken n dumplings, mashed potatoes, and green beans
Monday- taco pasta (new recipe), salad, and strawberries
Tuesday- hotdogs, macaroni and cheese, and broccoli
Wednesday- leftovers or breakfast for dinner
Thursday- porkchops, scalloped potatoes, and peas
Friday- meatballs, homemade french fries, and corn

Menu Plan- March 4th-9th

I can't wait till summer when grilling season is upon us- I have been craving a juicy steak!!  And of course my watermelon craving has yet to subside but I'm holding out to buy any till they actually have flavor. 

This week's menu is all about easy preparation.  Here goes:

Sunday- crock pot italian pork roast, mashed potatoes, cottage cheese
Monday- BBQ pork sandwiches, tator tots, corn
Tuesday- tuna melts, chips, apple slices
Wednesday- philly cheesesteaks, homemade fries
Thursday- something with hamburger- chili, taco bake, or meatballs
Friday- dinner out or eggs, bacon, toast

Menu Plan- February 25th- March 2nd

Ughh another week of meal planning.... I'm feeling uninspired on meals lately so this week is pretty boring. Another clean out the fridge and freezer week as well.

Here's what is on our plates this week:

Saturday- homemade pizza, cucumber slices with dip, grapes
Sunday- beef n noodles, mashed potatoes, broccoli with dip, applesauce
Monday- tator tot casserole, Veggies
Tuesday- Crockpot pork chops, baked potatoes, peas
Wednesday- grilled chicken breasts, Mac n cheese, kiwi slices
Thursday- hamburgers, homemade fries, apple slices
Friday- pork chop n rice casserole, veggies

Menu Plan- February 12th-18th

I didn't make a couple things from my menu last week so I will be carrying them over. I'm still planning to not grocery shop till next weekend so I'll have to be creative this week.

Here goes:
Sunday- fried chicken, mashed potatoes, gravy, green beans, cupcakes for dessert
Monday- Italian crockpot porkchops, baked potatoes, broccoli
Tuesday- steak, fried potatoes, corn
Wednesday- tuna tetrazzini, peas, clementines
Thursday- onion porkchops, rice, peaches
Friday- long boy burgers (recipe from Pinterest),homemade fries
Saturday- Stromboli(recipe from Pinterest),chips, fruit salad

Luscious Lemon Delight

Ingredients

• 1 cup all-purpose flour
• 1/2 cup plus 2 tablespoons chopped pecans, divided
• 8 tablespoons (1 stick) butter, softened
• 1 (8-ounce) package cream cheese, softened
• 1 cup confectioners' sugar
• 1 (8-ounce) container frozen whipped topping, thawed, divided
• 2 (3.4-ounce) packages lemon instant pudding mix
• 2 2/3 cups milk

Directions

• Preheat the oven to 375F.
• Combine flour, 1/2 cup pecans and butter in a medium bowl and mix well. Press onto the bottom of an 11 x 8-inch baking dish. Bake until lightly browned, about 15 minutes. Let stand to cool.
• Place cream cheese in a medium bowl. Beat with an electric mixer set at medium speed until fluffy. Add confectioners’ sugar and beat until mixture is light and fluffy.
• Add 1 cup whipped topping to cream cheese mixture and fold in gently. Spread over cooled crust.
• Combine pudding mix and milk in a medium bowl. Beat until thickened. Spread on top of cream cheese layer. Top with the remaining whipped topping. Sprinkle with remaining pecans. Chill, covered, for 1 hour. Store any leftovers in the refrigerator.

Long Boy "Burgers"



Ingredients:
2-4 (6-inch) sub rolls, split in half lengthwise
1 1/4 cup cornflakes, crushed
1/2 small onion, minced
1/2 cup whole or lowfat milk
6 tablespoons ketchup, separated
1 tablespoon Worcestershire sauce
1 teaspoon minced fresh thyme
1/2 teaspoon garlic powder
1 large egg, lightly beaten
Salt and pepper
1 1/2 pounds 90% lean ground beef
2 cups shredded cheddar cheese

Directions:

Adjust the oven rack to upper-middle position and heat oven to 450 degrees.

1. Bake rolls, cut side up, on wire rack inside rimmed baking sheet until golden and crisp, about 5 minutes.

2. Combine cornflakes, onion, milk, 4 tablespoons ketchup, Worcestershire sauce, thyme, garlic powder, egg, 1/2 teaspoon salt, and 1 teaspoon pepper in large bowl. Add meat and knead gently until well combined.

3. Top toasted rolls evenly with meat mixture, spreading meat to edges of rolls. Brush top of meat mixture evenly with remaining ketchup and bake until meat registers 160 degrees, 20-25 minutes. Top burgers with cheese and continue to bake until cheese melts, 3-4 minutes. Let rest 5 minutes. Serve.

Menu Plan- February 6th-11th

Yes I'm a couple days late posting but better late than never- right?  My goal is to not grocery shop except for the necessities until next weekend so the menu may be a bit choppy.  Although I did land some great bargain today that I'll use before next grocery shop!  I was able to get 10# potatoes, strawberries, bagels, porkchops, chicken legs,2  red peppers, cucumber, 4 kiwi all for only $11.

Here we go:
Monday-meatloaf, mashed potatoes, and oranges
Tuesday- chicken and noodles, mashed potatoes, and apple slices
Wednesday- leftovers (ham, meatloaf, chicken & noodles, or baked spaghetti)
Thursday- beef stew, strawberry shortcakes
Friday- crockpot italian porkchops, baked potatoes, and steamed cauliflower
Saturday- fried chicken, mashed potatoes, gravey, and broccoli

I haven't posted a recipe in a long time either- think I'll post one I found on Pinterest I can't wait to try- Lemon Delight. Yummy!!

It's been a long time since I've posted...

It has been a while since I have posted- I apologize!  We found out a few weeks ago we are expecting a new addition to the family sometime in August.  Needless to say I have had morning sickness all day long and it especially hits between 3-7pm sooo because of that I have not been cooking much.

Unfortunately our eating out has increased because of this and it's taking a heavy hit on the pocketbook.  Last night I planned out meals for the next several nights.  Right now I can't stand the sight of vegetables so you will see very few.

Here goes:

Thursday- crock pot cube steak, mashed potatoes, cottage cheese
Friday- homemade pizza, oranges
Saturday- chicken strips, fries, gravy, corn
Sunday- pork chop casserole, applesauce
Monday- shepards pie, dinner rolls
Tuesday- tuna noodle casserole, apple slices

Menu Plan- January 2nd-6th

It has been a while since I have posted a menu plan.  The holidays are over and it is time to get back on track with Weight Watchers and meal planning.  I don't have a very good plan this week but I have plenty in the house to get by.

Here is what's on our plate this week:

Monday- leftovers (we had a late lunch at TGI Friday's)

Tuesday- venison italian beef on whole wheat buns, baked sweet potato fries, veggie

Wednesday- tuna melts, baked chips, veggie

Thursday- stuffed pasta shells, salad, garlic toast

Friday- crockpot chicken of some kind, baked potatoes, veggie