2018 Monday Meal Plan: Week 15 (April 2 through April 8, 2018)

Week 15 is here!

PDF of Meal Planner

Breakfasts:

Sometimes I am eating these alone, or sometimes on a toasted English muffin as a sandwich.

Denver Omelet Egg Muffins

Lunches:

I got a bunch of salad greens ready as well as vegetable toppings, and am making salads each day depending on my mood.  Sometimes with tuna or chicken salad on top, sometimes with deli ham or turkey.

Dinners:

Monday – Skinnytaste Homemade Chicken Nuggets, roasted red potatoes and green beans.

Tuesday – dinner out with family from out of town.

Wednesday – Sante Fe Chicken with brown rice (made in the crockpot and rice cooker while we are at baseball!)

Thursday – Cheeseburger Pasta Bake, veggie tray.

Friday – Leftovers or out.

Saturday – Leftovers or out.

Sunday – we get a Plated box again, and are having Green Chile Chicken Tacos.

Happy Spring and Happy April!  It’s the 2nd Quarter of the year already……

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2018 Monday Meal Plan: Week 14 (March 26 through April 1)

I don’t apparently have a lot of words this week (wait, me?), but I do have a meal plan for you!

PDF MEAL PLANNER

Breakfasts:

I’ve been enjoying open faced, or deconstructed sandwiches for breakfast.  I take two pieces of toast, divide a single serving of guacamole over them, top with a handful of spinach on each, and a fried egg on each.

Lunches:

A new make ahead recipe this week!  Mason Jar Layered Chicken (or Black Bean) Taco Salads with Cilantro Lime Dressing

Dinners:

A little light this week with Easter (what the heck should I make for Easter?  What are you having?  Can I just come to your house?)

Monday – No Boil Chicken Sausage and Pasta Casserole with a veggie tray.  I know, this appears way too often lately.  But all my kids like and request it, so….

Tuesday – leftovers (because: baseball).

Wednesday – White Chicken Chili, cornbread, veggie tray.

Thursday – Not So Traditional Shepherd’s Pie….

Friday – Leftovers or out.

Saturday – Leftovers or out.

Sunday – Easter Dinner! Except I don’t know what’s happening for that.  No one will commit to coming, or not coming, or giving me a head count or telling me what they want to eat…….so what’s on your plate?

Posted in Baked Pasta, Breakfast, casserole, chicken, Dinner, Easy Breakfast, Easy Lunch, Leftovers, Lunch, Make Ahead, Mason Jar Meals, Meal Plans, meal prep, Quick Breakfast, salad, Slow Cooker | Tagged , , | Leave a comment

Mason Jar Layered Chicken (or Black Bean) Taco Salads with Cilantro Lime Dressing

A new make-ahead lunch for this week, utilizing my favorite mason jars and plastic lids (affiliate links).  This recipe makes 5 generous lunch servings.

Ingredients:

Dressing:

  • 6 TB fresh lime juice (around 3 limes worth)
  • 4 TB olive oil
  • 1/2 c of fresh cilantro leaves
  • 3 tsp raw sugar
  • 4 TB plain greek yogurt
  • 1/4 tsp kosher salt
  • 1/8 tsp coarsely ground pepper

Salad:

  • 1 pint of grape tomatoes, halved
  • 1 can of black beans, rinsed and drained (or 1.5 c of cooked black beans from dried) OR, for a vegetarian option, double the beans and skip the chicken!
  • 1.5 c frozen corn, defrosted
  • 3 diced bell peppers (I used one red, one green and one orange)
  • 7.5 c. of shredded romaine

Chicken:

1.5 lbs worth of this, made with red salsa, omitting the black beans and corn, Crockpot Chicken For Tacos, Taco Salads, Nachos and more!

You can store the chicken however you want, but I divided it up into smaller mason jars (affiliate link) for each salad.

Directions:

  1. Make dressing by blending all ingredients together in a blender until mostly smooth (but for a few small pieces of cilantro), divide evenly among 5 mason jars.
  2. Layer the remainder of the salad ingredients (other than chicken), as follows (bottom to top): tomatoes, black beans, corn, bell peppers, lettuce.
  3. Seal and store in refrigerator until ready to serve.
  4. Prior to serving, heat chicken (if desired), shake the salad jar thoroughly, dump on a plate or in a bowl, top with chicken and eat!

 

Posted in chicken, Easy Lunch, Lunch, Make Ahead, Mason Jar Meals, Meal Plans, meal prep, Slow Cooker, Southwestern, vegetarian | Tagged , , , , , , , , , , , , | 1 Comment

2018 Monday Meal Plan: Week 13 (March 19 through 25)

Week 13 is the week of little league kick off.  Which means lots of evenings of not being home to cook!  So forgive my reliance upon the slow cooker for the next 7 weeks or so.

LINK TO PDF MEAL PLAN

Breakfasts –

Skinnytaste Baked Oatmeal with Bananas and Blueberries.

Except I used almonds, not walnuts.  And I’m a little worried my kids are going to eat it all.  I also have hardboiled eggs, eggs I can cook, avocados, bread and yogurt.

Processed with VSCO with c8 preset

Lunches –

Guacamole Costs Extra….Prep Ahead Chicken and Rice Bowls.

Dinners –

Monday – oh boy.  A baseball game and a t-ball game, at the same time.  On fields several miles away from each other.  The crockpot/slow cooker will be getting a workout today!  And probably a lot for the next 6-8 weeks as we enter one of the busiest times of the year.  Reviewing my slow cooker recipe files, I remembered we all liked this one, and it makes enough for 2 meals for us, so bonus! Chicken Tikka Masala from Taste of Home.  This recipe recommends it over basmati rice, which we love, but if you prefer, any kind will work!

Tuesday – Easy Chicken Parmesan (Oven Baked) with pasta and salad.

Wednesday – Slow Cooker Chicken Taco Chili.

Thursday – Leftovers – both the Chicken Tikka Masala from Monday and the Slow Cooker Chicken Taco Chili go nicely over rice, or maybe I could stuff some sweet potatoes with the chili……

Friday – Leftovers or takeout for the kids, while we go out for a date night.

Saturday – a friend gifted me with some free meals from Plated, so I decided to give this prepped meal deliver service thing a try again.  I tried a while back, but the deliver dates didn’t work for me.  Plated now delivers on Saturday, so I’ll try it.  We are getting 2 meals delivered this week, one of them, Seared Steak with Cherry Tomato Vinaigrette is the plan for Saturday!

Sunday – Clean out the leftovers night!

 

Posted in Breakfast, casserole, chicken, Dinner, Easy Breakfast, Easy Lunch, Leftovers, Lunch, Make Ahead, Meal Plans, meal prep, Quick Breakfast, Slow Cooker | Tagged , , , , , , , , , , , , , , , , , , , | Leave a comment

Not So Traditional Shepherd’s Pie….

Because I don’t like lamb.  Did you know Shepherd’s Pie is supposed to be made with lamb?  I think technically what this is is Cottage Pie.  But would anyone search for that?  Or would you know what it was if I called a recipe that?  Me either.

This recipe is not hard, but it is time consuming.  It’s also not in the top ten for my healthiest editions to this blog, nor is is low calorie.  But it’s a great comfort food type family meal – perfect for a Sunday.

Ingredients

  • 1 TB extra-virgin olive oil
  • 1 LB lean ground beef
  • 1 c chopped yellow onions
  • 1 c chopped celery
  • 1/8 c + 2 tsp  all-purpose flour
  • 1 c beef stock or broth
  • 1/2 c of red wine (or more broth if you prefer)
  • 1 tsp dried thyme, crumbled
  • 1/4 tsp dried rosemary, crushed
  • 1/2 tsp kosher salt, plus more for the potatoes
  • 1/4 tsp freshly ground black pepper, plus more for the potatoes
  • 2 c of frozen mixed veggies, defrosted
  • 2 LB russet (baking) potatoes, peeled and cut into 2-3 inch pieces
  • 3/4 c half and half
  • 1/2 c grated Gruyere cheese
  • 1/4 cup grated Parmesan cheese
  • 2 TB unsalted butter, cut into small pieces
  • Paprika

Directions:

  1. Preheat oven to 350º F.
  2. Place potatoes in a large sauce pan, and add water to cover.  Add salt to your personal taste preferences.  Bring to a boil over high heat, then cover, reduce heat and simmer until potatoes are cooked through, 15-20 minutes.
  3. While potatoes are cooking, in a large frying pan, heat the oil over medium heat. Add the ground beef, onions, and celery and cook until the beef is browned and the vegetables are softened.
  4. Add the flour and stir until the mixture begins to bubble, 2 to 3 minutes.
  5. Slowly add the beef stock or broth and wine, if using. Stir until completely combined, then stir in the thyme, rosemary, salt, and pepper.
  6. Cook and stir until the mixture is thickened and bubbling.
  7. Stir in the mixed vegetables and set aside.
  8. Heat the half-and-half in a small sauce pan until it is hot, but not boiling.
  9. Butter a deep dish 9-inch pie plate or a casserole dish (whatever size you have that this fits well in!) and line a large baking sheet with parchment paper (or a silicone liner).
  10. Drain the potatoes and place them in a large bowl.
  11. With an electric mixer, beat the potatoes on low speed, slowly adding the hot half-and-half, the cheeses, and salt and pepper to taste, until the ingredients mixed thoroughly.
  12. Place the beef mixture in the pie plate or casserole dish. Top the beef mixture with the mashed potatoes. Scatter the butter pieces on top. Sprinkle with paprika.
  13. Place the pie on the baking sheet and bake for about 45 minutes, or until the potatoes are browned and the filling is heated completely through.

Makes 4 (very generous) to 6 servings.

 

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Easy Chicken Parmesan (Oven Baked)

This is a crowd pleaser at my house – and much healthier than some of the deep fried versions available when eating out.  I find a mixture of regular bread crumbs with Panko gives the chicken coating a crispier texture, but you can use all regular breadcrumbs as well.  If you can’t find the Italian seasoned variety, just add a tsp or so of Italian seasoning blend to plain bread crumbs.  I will have to add some pictures at a later date!  I completely forgot to take any last time I made this.

Ingredients:

  •  4-6 (6 oz each) boneless, skinless chicken breast pieces, pounded thin
  • 1/2 c Italian seasoned breadcrumbs
  • 1/4 c Panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp olive oil, plus extra to brush cookie sheet
  • 1-2 c of jarred or homemade marinara sauce (or more if you serve with pasta!)
  • 1 c shredded mozzarella cheese

Directions:

  1. Preheat oven to 450°F.
  2. Line a baking sheet with parchment paper and brush the parchment lightly with olive oil.
  3. Combine breadcrumbs and Parmesan cheese in a bowl.
  4. Place 2 TB olive oil in a small bowl.
  5. Lightly brush the olive oil onto a piece of the chicken, then dip into breadcrumb mixture. Place on baking sheet and repeat with the remaining chicken.
  6. Bake in the oven for 20-25 minutes, until chicken is cooked through.
  7. Remove from oven, spoon 1-2 tbsp sauce over each piece of chicken, then top each with 1-2 TB shredded mozzarella cheese.
  8. Return chicken to oven and cook until cheese is melted, around 5 minutes.
  9. My kids like this over pasta, I like it with a salad on the side, or sometimes over spaghetti squash.
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2018 Monday Meal Plan: Week 12 (March 12 through 18)

In the interest of full disclosure, I’m actually on vacation this week.  So this is our meal plan for an upcoming week when we are back at home!  But hopefully it helps you with some ideas!

LINK TO PDF

Breakfasts:

Make Ahead Denver Omelet Muffins

Lunches:

Chopped Chicken Cobb Salad in a Mason Jar

Dinners:

Monday –  Sante Fe Chicken with brown rice.  You can make this on the stove or in the slow cooker/crockpot.

Tuesday – BBQ legs (simply grilled, with sauce at the end), brown rice and green beans.

Wednesday – Leftovers/out or takeout.

Thursday –  Cheeseburger casserole, veggie tray and dip.

Friday – Leftovers, out or takeout.

Saturday – Beef Enchilada Stuffed Spaghetti Squash with salad.

Sunday – Leftovers, out our takeout.

 

 

Posted in Baked Pasta, Breakfast, casserole, chicken, Dinner, Easy Breakfast, Easy Lunch, Freezer meals, Leftovers, Lunch, Make Ahead, Mason Jar Meals, Meal Plans, meal prep, Quick Breakfast, salad, Slow Cooker, Southwestern | Tagged , , , , , , , , , , , , | Leave a comment

2018 Monday Meal Plan: Week 11 (March 5 through 11)

Week 11 already.  This week’s plan will be light for 2 reasons.  1.  I am struggling to come up with some ideas.  So if you have any, send them my way!  2.  We leave for vacation on Friday so I’m trying to use up what we have and not create a bunch of leftovers that won’t get eaten.  🙂

Weekly Meal Plan PDF: HERE.

Breakfasts:

I made my breakfast partway ahead this week, prepping and cooking the potatoes for this Roasted Vegetable and Egg hash – Breakfast: Roasted Vegetable and Egg Hash.

Lunches:

In anticipation of leaving for vacation, I am grabbing lunches from the freezer this week (also, my freezer is stuffed, so I need to eat some of it….here’s what I have!

Cheeseburger Pasta Bake

Slow Cooker Chicken Taco Chili

Pressure Cooker Lentil and Chicken Soup

Dinners:

Monday – Crockpot Chicken For Tacos, Taco Salads, Nachos and more!  Because it’s easy.  And everyone can then build their own dinner.

Tuesday – My Take on Korean Rice Bowls

Wednesday – Soy Ginger Pork Roast (Crock Pot/Slow Cooker), brown rice, green beans.

Thursday – Clean out the leftovers night!

Friday – Dinner on the road…some kind of quick stop as we head out of town.

Saturday – We have a reservation at our destination for dinner out.

Sunday – BBQ grilled chicken, potatoes and roasted or grilled vegetables.

Posted in Breakfast, chicken, Dinner, Easy Breakfast, Easy Lunch, Korean, Leftovers, Lunch, Make Ahead, Meal Plans, meal prep, Quick Breakfast, Repurposed Leftovers, Slow Cooker | Tagged , , , , , , , , , , , , , , , , , , , | Leave a comment

Breakfast: Roasted Vegetable and Egg Hash

This week my breakfasts are basically 2/3 of the way made ahead.  When I make a fried egg, I’m not a fan of reheating it, so I’ve cooked all the veggies and each morning I just reheat them briefly in a pan, and cook an egg or two on top.  So this one requires a little work in the morning….but not much!

Roasted Vegetable and Egg Hash (Makes 6-8 servings)

Ingredients:

  • 1.5 lbs of red potatoes, scrubbed and cut into 1-2 inch cubes
  • 1.5 lbs of sweet potatoes, peeled and cut into 1-2 inch cubes
  • 3 TB avocado oil
  • 2 tsp dried parsley
  • 1 tsp dried dill
  • 1 tsp dried rosemary
  • 2-3 regular bell peppers or 8-10 mini sweet peppers, chopped
  • 1 c. sliced green onions
  • Eggs (1-2 per serving)
  • Salt and pepper (and maybe hot sauce if you like), to taste

Instructions:

  1. Preheat oven to 450 degrees Fahrenheit.
  2. Line 2 cookie sheets with parchment paper.
  3. Toss potatoes with oil and dried spices in a large bowl.
  4. Spread potatoes in a single layer on lined cookie sheets and roast for 45 minutes, stirring halfway through.
  5. Although potatoes to cool, and divide among containers.  Divide peppers and onions.  Store in refrigerator until ready to use.
  6. When ready to use, heat a non-stick pan over medium heat and dump the potato mixture on it.  When heated, top with 1-2 eggs and cook until desired doneness.  Add salt and pepper and/or hot sauce and eat!
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2018 Monday Meal Plan: Week 10 (February 26 through March 4)

Oh good, it’s March.  Well basically.  Because I’m not even used to it being February yet.  So tomorrow is practically Christmas, best I can tell?  Maybe I shouldn’t have taken the tree down…….

Little league practices have kicked in, football is ongoing, etc.  I hope to spend some time in the kitchen this week, but I am already a day behind, doing all my Sunday prep on Monday!  I’m thinking 4 home cooked dinners is ambitious, so there’s 3 nights of eating out or leftovers this week (AGAIN!)

Here’s the PDF plan for the week with links:  MEAL PLAN WEEK 10.

Or, read on…..

Breakfasts:

Oatmeal, a hard boiled egg and fruit Monday through Friday, and avocado toast with eggs on the weekend.

Lunches:

Making a batch of Pressure Cooker Lentil and Chicken Soup to eat all week, and will supplement as needed with leftovers.

Dinners:

Monday – Black Bean, White Bean and Beef Taco Chili, cornbread muffins and a veggie tray.

Tuesday – Skinny Taste Sweet Potato Topped Shepherd’s Pie, salad.

Wednesday –  Leftover night.

Thursday – No Boil Chicken Sausage and Pasta Casserole

Friday – Leftovers or take out for a family movie or game night.  If we survive until then.

Saturday –  Chicken Chow Mein from Dinner at the Zoo, everyone loved this so much a couple weeks ago, it has been requested again!

Sunday –  Leftovers or takeout.

 

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