So I know that it's Thursday and the week is half over, but I thought I should post for the sake of consistency :) I've had my meal plan of my fridge since Sunday, just haven't gotten around to posting it!
Monday - Family Night - Bruschetta 'N Cheese Stuffed Chicken Breast, baked potatoes, salad
Tuesday - Meatloaf, Roasted Red Potatoes, salad
Wednesday - Fajitas
Thursday - Tortellini Sausage Pasta , salad, garlic bread
Friday - dinner with friends
Tuesday, March 31, 2009
Tuesday, March 24, 2009
Meal Plan 3/21
Monday - Chicken Noodle Soup
Tuesday - Date Night
Wednesday - Chipotle Pork Chops, Rosemary potatoes, Roasted Asparagus (on the menu for last week, never got around to it)
Thursday - Meatloaf, Mashed or Baked potatoes (depending on time), salad
Friday - Baked Ravioli, garlic bread
I tried this recipe out for a BBQ this week, and they turned out really good! Crisp on the outside, moist and chocolately on the inside
Double Chocolate Chunk Cookies (Adapted from Martha Stewart Recipe)
½ Cup chocolate chips
1 stick unsalted real butter
1 ½ Cups sugar
2 large eggs
1 teaspoon vanilla
1 ¼ Cups flour
½ Cup cocoa powder (I used Hersheys Dark Chocolate)
1 teaspoon baking soda
½ teaspoon coarse salt
1 bag chocolate chips (chunk chips would be great, but I used chips today)
1. Preheat oven to 325 degrees F. Place ½ Cup chocolate chips and stick of butter in a heat proof bowl over a small pot of simmering water. Stir until melted and smooth. Remove from heat and let cool for 5 minutes. I just microwaved the butter for 1 minute, then stirred in chocolate chips until melted and smooth
2. Place cooled melted chocolate, sugar, eggs and vanilla into the bowl of a stand or electric mixer. Mix on medium speed until well combined. On low speed, slowly mix in flour mixture and chips until just combined.
3. With a medium cookie scoop, scoop onto a parchment or silpat lined baking sheet and bake for 15 minutes or until cookies begin to crack on top and edges look slightly crisped. Let cool on baking sheet for 10 minutes, then transfer to cooling rack to finish cooling.
Tuesday - Date Night
Wednesday - Chipotle Pork Chops, Rosemary potatoes, Roasted Asparagus (on the menu for last week, never got around to it)
Thursday - Meatloaf, Mashed or Baked potatoes (depending on time), salad
Friday - Baked Ravioli, garlic bread
I tried this recipe out for a BBQ this week, and they turned out really good! Crisp on the outside, moist and chocolately on the inside
Double Chocolate Chunk Cookies (Adapted from Martha Stewart Recipe)
½ Cup chocolate chips
1 stick unsalted real butter
1 ½ Cups sugar
2 large eggs
1 teaspoon vanilla
1 ¼ Cups flour
½ Cup cocoa powder (I used Hersheys Dark Chocolate)
1 teaspoon baking soda
½ teaspoon coarse salt
1 bag chocolate chips (chunk chips would be great, but I used chips today)
1. Preheat oven to 325 degrees F. Place ½ Cup chocolate chips and stick of butter in a heat proof bowl over a small pot of simmering water. Stir until melted and smooth. Remove from heat and let cool for 5 minutes. I just microwaved the butter for 1 minute, then stirred in chocolate chips until melted and smooth
2. Place cooled melted chocolate, sugar, eggs and vanilla into the bowl of a stand or electric mixer. Mix on medium speed until well combined. On low speed, slowly mix in flour mixture and chips until just combined.
3. With a medium cookie scoop, scoop onto a parchment or silpat lined baking sheet and bake for 15 minutes or until cookies begin to crack on top and edges look slightly crisped. Let cool on baking sheet for 10 minutes, then transfer to cooling rack to finish cooling.
Wednesday, March 18, 2009
Menu Plan 3/16
Sunday - Tortellini Sausage Pasta (from my friend Tiff), crusty bread
1# sausage ( I used smoked mozzarella and artichoke chicken sausage from Costco)
1# refrigerated cheese tortellini
1/4 cup basil pesto (eyeball it)
handfull parmesan cheese
Slice sausage, heat in skillet over medium heat until heated through. In the meantime, cook tortellini. Add cooked tortellini to sausage, mix in pesto and stir in parmesan.
Monday - Family Night
Tuesday - Date Night
Wednesday - Taco Salad
1# ground turkey
1 can Ranch beans, undrained
1/2 cup French dressing
lettuce
chopped tomato
sliced cucumber
shredded cheese
crushed tortilla chips
Brown turkey, add beans and dressing. Heat though. Stir together in large bowl with remaining ingredients.
Thursday - Crock pot Chicken-y Chicken, veggies
2-3 chicken breast
2 cans cream of chicken soup
3/4 cup of milk
8 oz cream cheese
1 packet Italian seasoning
noodles (I use moscatolli) or rice
Combine all ingredients in crock pot, cook on low 6 hours. Remove chicken, shred, return to crock pot. Serve with pasta or rice.
Friday - Roasted Raspberry Chipotle Pork Chops, roasted asparagus, roasted rosemary potatoes
1 T olive oil
1 T butter
4 boneless pork chops
1 cup Roasted Raspberry Chipotle sauce (I buy mine at Costco)
Brown pork chops on both sides, add sauce and simmer over low heat 10 minutes or until pork chops are cooked through.
Until next week!
1# sausage ( I used smoked mozzarella and artichoke chicken sausage from Costco)
1# refrigerated cheese tortellini
1/4 cup basil pesto (eyeball it)
handfull parmesan cheese
Slice sausage, heat in skillet over medium heat until heated through. In the meantime, cook tortellini. Add cooked tortellini to sausage, mix in pesto and stir in parmesan.
Monday - Family Night
Tuesday - Date Night
Wednesday - Taco Salad
1# ground turkey
1 can Ranch beans, undrained
1/2 cup French dressing
lettuce
chopped tomato
sliced cucumber
shredded cheese
crushed tortilla chips
Brown turkey, add beans and dressing. Heat though. Stir together in large bowl with remaining ingredients.
Thursday - Crock pot Chicken-y Chicken, veggies
2-3 chicken breast
2 cans cream of chicken soup
3/4 cup of milk
8 oz cream cheese
1 packet Italian seasoning
noodles (I use moscatolli) or rice
Combine all ingredients in crock pot, cook on low 6 hours. Remove chicken, shred, return to crock pot. Serve with pasta or rice.
Friday - Roasted Raspberry Chipotle Pork Chops, roasted asparagus, roasted rosemary potatoes
1 T olive oil
1 T butter
4 boneless pork chops
1 cup Roasted Raspberry Chipotle sauce (I buy mine at Costco)
Brown pork chops on both sides, add sauce and simmer over low heat 10 minutes or until pork chops are cooked through.
Until next week!
Tuesday, March 10, 2009
Menu Plan 3/9
Here's my menu plan for this week:
Monday - Family Night
Tuesday - Date Night
Wednesday - Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes,
Creamy Veggies:
12 oz mixed veggies (fresh or frozen)
4 oz fat free cream cheese
4 oz light Velveeta
Layer veggies in a casserole dish. Cube velveeta and cream cheese, place on top. Bake at 350 degrees for 35 minutes; stir.
Thursday - Easy Baked Manicotti, Salad, Mozzarella Bread
Friday - Grilled Balsamic Bruschetta Chicken, Rosemary potatoes, Dried Cherry Almond Salad
Dessert:
Easy Baked Apple Pie
Pie Crust
20 oz can of apple pie filling
Topping:
1/4 cup old fashioned Quaker oats
1/4 cup brown sugar
2 TBS softened butter
caramel ice cream topping
Combine first three ingredients and sprinkle on top of the pie filling. Drizzle caramel over the pie. Bake at 350 degrees for 45 minutes.
Enjoy!
Monday - Family Night
Tuesday - Date Night
Wednesday - Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes,
Creamy Veggies:
12 oz mixed veggies (fresh or frozen)
4 oz fat free cream cheese
4 oz light Velveeta
Layer veggies in a casserole dish. Cube velveeta and cream cheese, place on top. Bake at 350 degrees for 35 minutes; stir.
Thursday - Easy Baked Manicotti, Salad, Mozzarella Bread
Friday - Grilled Balsamic Bruschetta Chicken, Rosemary potatoes, Dried Cherry Almond Salad
Dessert:
Easy Baked Apple Pie
Pie Crust
20 oz can of apple pie filling
Topping:
1/4 cup old fashioned Quaker oats
1/4 cup brown sugar
2 TBS softened butter
caramel ice cream topping
Combine first three ingredients and sprinkle on top of the pie filling. Drizzle caramel over the pie. Bake at 350 degrees for 45 minutes.
Enjoy!
Subscribe to:
Posts (Atom)