Here is the plan for this week!
- Chicken Bundles and Steamed Broccoli
- Teriyaki Chicken and Brown Rice and leftover broccoli
- Shish-kabobs on the grill with steak and peppers and onions and grilled corn on the cob
- Greek Pita Salad
- Green Salad and Tomato and Mozzarella Tart (from Real Simple July)
- Crock Pot Pork Chops and Apples + leftover salad
- Tuscan Chicken with White Beans
It is super hot here so almost all this is crock pot recipes. I got the recipes from three cookbooks this one (the name is really offensive but I have to say there are great recipes), Everything Healthy Slow Cooker cookbook, and Don’t Panic Dinner’s in the Freezer.
I just bought chicken and steak last week and the pork chops are in the freezer from the week before. I made the chicken bundles last week from the freezer cookbook so those just get defrosted and baked. I am trying to do at least one freezer meal a week (with the recipe doubled or tripled) so I can have at least one meal each week that is already prepared to save some time during the week.
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Here is my plan for this week:
- Chicken and Sausage Jambalaya (sent in by a reader)
- Chicken and Creamy Cauliflower
- Parmesan Risotto and Salad
- Enchiladas
- Grilled Tillapia and Salad
- Shepard’s Pie
Most of these recipes are from a new cookbook I just got, Slow Cooker Revolution. So far I have found a ton of good stuff in this cookbook.
I also made this 30 minute strawberry jam today. I tried it with mixed berry frozen fruits and it seems more dessert-y to me. If you want something yummy to put on grilled fruit, pancakes or ice cream this was incredibly fast to make. I still have those Fig Newton cookies so I will probably have it with those.
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Here is the plan for this week:
So nothing too exciting planned for this week. I wanted to take advantage of the .99 organic broccoli this week and .20 corn, so you can see I used those items in a few meals. For those of you that don’t do regular menu plans, this is a great way to plan ahead and really cut back on what you spend at the grocery store. You can see how I go about menu planning here.
I try to spend $50 per week on groceries for our family. You can find some tips on how to determine a grocery budget here.
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Salad and Roasted Tomato Feta Scones (my girls won’t eat those scones but I plan to save them for breakfast)
Chicken Parmesan and leftover salad
Homemade Fish Sticks and Broccoli
Stuffed Portobello Mushrooms (my 3yo hates mushrooms so I am thinking I will just do corn for her or maybe leftovers) and steak
Shell Pasta with Creamy Smoked Bacon and Pea Sauce from Jaime Oliver Food Revolution book
Burgers (from Jaime Oliver’s book) and Sweet Potato fries
This week my husband won’t be as thrilled with the menu but we just got back from a trip to the south where we ate a lot of not so great stuff (hello Paula Deen’s restaurant… hello praline candy in Savannah…hello croissant at the airport…) so I am going to try to make things a little lighter this week.
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I just bought the new Jaime Oliver cookbook and almost all of these recipes are from his book. The photos leave something to be desired but the recipes all look good to me. I found a lot of comfort foods that have a healthier spin. Like the potato salad below is made with chives and yogurt rather than mayo.
Also he does this interesting thing where he gives very simple recipes- like the carrot salad and then tells you how to jazz it up even more. I thought that was a good idea to adjust a recipe depending on how much time you have.
- Macaroni and Cauliflower Cheese Bake
- Burgers and Homemade Baby Potato Salad
- Carrot Salad and Cuban Style Pork Shoulder
- Cauliflower Cheese Soup and foccacia
- Roasted Chicken and Corn on the Cob
- Spinach Salad with strawberries
I am also making these Strawberry scones.
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Here is the plan for this week. I spent a lot of time this weekend going through our pantry, freezer and fridge to clean things out. I really want to just work through what we have right now so I can start fresh for spring- especially with the proteins in the freezer right now. So odd the things you wind up with tons of- for us I have several packages of tortillas in the freezer and sweet potato fries to use up.
MONDAY: Chicken Fajitas with rice
TUESDAY: Crock Pot Pulled Pork with Carrots
WEDNESDAY: Tacos
THURSDAY: Grilled Sausages and Corn and salad
FRIDAY: Chicken Tenders and Roasted Potatoes
SATURDAY: Grilled Steak and Salad and sweet potato fries
SUNDAY: Spicy Fish Tacos (hold the spice for the little people)
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Here is the plan for this week:
And for dessert this week No Bake Nutter Butter pie.
We’ll see how the Farro goes over this week. This is the first time I have made it and that recipe says it is a good one for those new to Farro. The girls like Ranch dressing so we shall see how the Tzatziki goes over.
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Here is the plan for this week! The weather is beautiful here so I am trying to get shifted into spring/summer recipes! This is my final hurrah with some heavier winter meals.
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