Menu Plan Monday...a day late ;)

All of my dinners are Weight Watcher friendly. I have lost 15 lbs so far following the Weight Watchers plan.

Sunday: Ranch Chicken, Beans and Alexia Potato Wedges
Monday: Hamburger Goulash
Tuesday: Chicken Alfredo and Wild Rice
Wednesday: Black Bean Soup
Thursday: Skinny Tuna Noodle Casserole
Friday: Breakfast for Dinner - Pumpkin Waffles, Turkey Bacon, Eggs.
Saturday: Thai Beef Salad Wrap

You can find more menu plans for the week here Organizing Junkie

Menu Plan Monday

It's been a while since I've visited my blog. I've done plenty of different diets or ways of eating and because of budget and having limited mental energy for planning meals have come back to just doing Weight Watchers (seems to work the best for me). So here goes :)

Sunday: Hamburger Casserole (Crockpot)
Monday: Easy Fried Rice
Tuesday: Super Easy Cream of Broccoli Soup
Wednesday: Crockpot Chicken Ranch Tacos
Thursday: Kielbasa Pasta Skillet(made substitutions to make this WW friendly)
Friday: Shepherds Pie
Saturday: Bacon, Bean and Cheese Stuffed Peppers

Sunday: Cream Cheese Chicken
Monday: Skinny Baked Mac and Cheese
Tuesday: Stuffed Pepper Soup
Wednesday: Turkey Kielbasa, Potatoes, and Cabbage
Thursday: Baked Ranch Chicken w/ Cucumber Tomato Salad
Friday: Swedish Meatballs w/ Egg Noodles and Veggie
Saturday: Brown Rice Mexican Casserole

Check out more menu plans at I'm An Organizing Junkie

Turning Over A New Leaf/Menu Plan Monday

I love Weight Watchers but have been finding the extra steps of finding points for products, logging points and trying to figure out what the points for recipes are very difficult. I have always been successful at Weight Watchers losing 20 lbs each time I have gone. This time, I am fluctuating up and down, up and down. I decided to try to count my calories instead. I am loving the free Livestrong Daily Plate App for my Iphone to count my calories. That paired with an abundance of recipes that have nutritional information is making me have a lot more success. That being said, my menu plan reflects a lot of calorie friendly choices for this week.

Monday: Confetti Meatloaf 273 cal per serving, Roasted New Potatoes, Broccoli.
Tuesday: Ham and Spinach Couscous 248 cal per serving
Wednesday: Turkey, Ham and Cheese Stromboli 125 cals per slice, Salad. For the stromboli, I used Whole Wheat and Honey Dough instead. Guilt Free Brownies 140 cal per serving
Thursday: Roast Chicken and Slow Cooked Mac and Cheese 300 cal per serving
Friday: Fiesta Bake, Salad
Saturday: Leftovers...A Mom needs a break!! :)
Sunday: Turkey, Potato and Veggie.

Also making Southwestern three bean and barley soup...for which I am using my beloved pressure cooker to make the beans fast, fast, fast!!

Menu Plan Monday

I have been trying to sit down and make a menu plan so that everybody knows what is going on for dinners for when I finally have the baby. A lot of these are easy and will make good leftovers. I may even edit this post eventually in the next day or two to add next weeks as well. Would love to have that taken care of and not have to think about it again and hopefully by the end of the 2 week menu plan, we will have a new little baby :)


Sunday: Meatball Bake
Monday: Balsamic Beef Onion Pasta
Tuesday: Roast Kielbasa and Potatoes
Wednesday: Cheesy Chicken Spaghetti
Thursday: Brown Rice and Lentil Casserole
Friday: Hamburgers and Fries
Saturday: Grilled Chicken

For more Menu's check out Organizing Junkie

Menu Plan Monday

Monday: Roasted Kielbasa and Potatoes
Tuesday: Balsamic Beef Onion Pasta
Wednesday: Slow Cooker Creamy Italian Chicken
Thursday: Easy Pleasing Meatloaf, Mashed Potatoes and Green Beans
Friday: Extra Easy Pizza
Saturday: Not sure yet....maybe left overs.
Sunday: Brinner - Eggs, Sausage, Pancakes.

For more Menu's check out Organizing Junkie

Menu Plan Monday

Monday: Angel Hair Pasta with Crab
Tuesday: Hearty Chicken Pot Pie
Wednesday: Jerk Pork Tenderloin, Potato, Veggie
Thursday: Garlic Beef with Broccoli
Friday: Extra Easy Pizza
Saturday: Makeover Creamy Italian Sausage Pasta
Sunday: Leftovers, unless I come up with something, then I will update :)

Tried this for a treat: Iced Mocha Coffee
Going to try this: Fruit Salad in Seconds

For more Menu's check out Organizing Junkie

Menu Plan Monday

Monday: Crockpot Nachos

Tuesday BDAY DINNER: White Castle Cheeseburgers (homemade), Darn Good Chocolate Cake.

Wednesday: Mac and Cheese Pizza

Thursday: Slow Cooker Pulled Pork Sandwiches

Friday: Skillet Penne and Sausage

Saturday: Not sure yet...will post when I figure it out :) Maybe leftovers.

Sunday: Easter Dinner (more to come on what I will be making)

For more Menu's check out Organizing Junkie

Menu Plan Monday

Monday: Lemon Chicken Saute served over rice and Baked Asparagus w/Balsamic Butter Sauce

Lemon Chicken Saute
Ingredients:
4 boneless, skinless chicken breasts (this is what we need for our family, adjust accordingly for yours)
3 T all purpose flour
PAM no-stick cooking spray
1/3 cup butter or margarine (we use I Can't Believe It's Not Butter)
1/3 cup teriyaki sauce
3 T lemon juice
1 tsp minced garlic
1/2 tsp sugar

Roll chicken in flour to coat. Spray large skillet with Pam or other cooking spray. Add butter and melt over medium heat. Add chicken breast and saute till lightly browned on one side. Turn and brown on second side, 5-7 minutes, or until lightly browned. Remove chicken and set aside. Stir teriyaki sauce, lemon juice, garlic and sugar into skillet. Return chicken to pan and simmer 3 minutes. Turn chicken over, and continue cooking until fork tender (2-3 minutes)

Serve over cooked rice.

Baked Asparagus w/ Balsamic Butter Sauce
Ingredients:
1 bunch fresh asparagus
cooking spray
salt and pepper to taste
2 T. butter (We use I Can't Believe It's Not Butter)
1 T. soy sauce
1 t. Balsamic vinegar

Directions:
Preheat oven to 400 degrees. Snap ends off of washed asparagus and place on baking sheet. Coat with cooking spray and season with salt and pepper. Bake for 12 minutes or until tender. Melt the butter in a sauce pan or in the microwave. Stir in soy sauce and Balsamic vinegar. Pour over baked asparagus and serve.

TUESDAY: Steak Stroganoff

Ingredients:
2T flour
1/2 tsp Garlic powder
1/2 tsp pepper
1/2 tsp paprika
1 3/4 lb. boneless round steak
2 cans 10 3/4 oz cream of mushroom soup (I use 98% FF)
2 c. water (or 1 can 100% FF beef broth for more flavor)
1 envelope beef stew mix
4 oz can mushrooms, sliced and drained
1/2 c. sour cream
1 T minced parsley

Combine flour, garlic powder, pepper, and paprika in slow cooker. Cut meat into 1 1/2 inch strips. Place in flour mixture and toss until meat is well coated. Add soup, water, and stew mix. Stir until well blended. Cover and cook on low 6-7 hours. Stir in mushrooms, sour cream, and parsley and then cook on high 10-15 minutes until heated through. Serve over egg noodles. (Depending on the consistency of the sauce, you may need to add cornstarch to thicken or add more water/broth to thin)

Wednesday: Cheesy Rigatoni Bake

Ingredients:
1 16 oz pkg rigatoni noodles
2 Tbsp butter or margarine (we use I Can't Believe It's Not Butter)
1/4 cup flour
1/2 tsp salt
2 c. milk
1/4 c. water
4 eggs, beaten
2 (8 oz) cans tomato sauce
2 cups sherdded mozzarella cheese (we use fat free or reduced fat cheese)
1/4 cup shredded parmesan cheese

Cook pasta according to package directions. In a saucepan, melt butter. Stir in flour and salt until smooth. Gradually add milk and water. Bring to a boil, cook and stir for 2 minutes or until thickened.

Drain pasta and place in a large bowl. Add beaten eggs. Spoon into a greased 9X13 pan. Top with tomato sauce and mozzarella cheese. Spoon white sauce over top and sprinkle with parmesan cheese. Bake at 375 degrees for 30-35 minutes.


(THE ABOVE RECIPES I GOT FROM Melissa's Bargain Blog

THURSDAY: Kielbasa and Veggies

FRIDAY: Slow Cooked Pork Chops

SATURDAY: Brown Rice and Lentil Casserole

SUNDAY: Tuna Noodle Casserole

Made this yesterday: Strawberry Cobbler

Going to try: Delicious Easy Cereal Bars

For more Menu's check out Organizing Junkie

Menu Plan

Monday: Anything goes...still had to shop :)
Tuesday: Ham and Beans
Wednesday: Baked Pasta E Fagioli
Thursday: Korean Roast Chicken Thighs
Friday: Minestrone Soup (a friend said this one is good, so we are trying it this week)
Saturday: Taco Baked Potatoes
Sunday: Chicken Fried Rice

Menu Plan Monday

Monday: Mac and Cheese with Tuna
Tuesday: Meat and Potato Casserole
Wednesday: Broccoli Soup w/ Peasant Bread
Thursday: Black Bean and Tortilla Bake
Friday: Something with Chicken..not sure yet...any suggestions :)
Saturday: Meatless Italian Minestrone Soup
Sunday: Crock Pot Baked Potatoes

For more Menu's check out Organizing Junkie


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Menu Plan Monday

Monday: Hearty Salisbury Steak, Egg Noodles, Veggie (never made last week, check out that post to find recipe)

Tuesday: Brown Rice and Lentil Casserole (never made last week, check out that post to find link)

Wednesday: WW Crockpot Chicken Tacos

Thursday: Casserole with Black-Eyed Peas

Friday: Slow Cooker BBQ Pulled Pork Sandwiches, Oh Boy Salad

Saturday: Grilled Chicken, Baked Potato, Veggie

Sunday: Weight Watchers Mac and Cheese

For more Menu's check out Organizing Junkie

Menu Plan Monday

Monday: Meatless Hopping John

Tuesday: Family Favorite Cheeseburger Pasta

Wednesday: Broccoli and Ham Dinner

Can of 98% fat free cream of mushroom soup
8 oz jar low sodium fat free cheese spread
1 c skim milk
1 c instant rice, uncooked
1 rib celery, chopped
1 small onion, chopped
3 cups cooked ham, cubed
16 oz pkg frozen broccoli cuts, thawed and drained

Mix first six ingredients together in a crock, stir in ham. Cover. Cook on low 3-4 hours. One hour before serving time, stir in broccoli.

Thursday: Italian Sausage Vegetable Soup (made with Italian Turkey Sausage)

Friday: Brown Rice and Lentil Casserole

Saturday: Hearty Salisbury Steaks, Egg Noodles, Veggie

1/4 c egg substitute
1 medium onion finely chopped
1/2 cup crushed saltines (about 15 crackers)
1/2 tsp pepper
1 lb lean ground beef
1 TB canola oil
1 envelope red. sodium onion soup mix
2 TB all purpose flour
2 cups water

Combine first four ingredients, crumble beef over mixture and mix well. Shape into five patties. In a large skillet cook patties in oil over medium heat for 3 minutes on each side or until lightly browned. Remove patties and keep warm; drain drippings

In a small bowl combine soup mix, flour, water; stir into skillet. Bring to boil. Return patties to skillet. Reduce heat; cover and simmer for 5-7 minutes or until meat is no longer pink.

Sunday: Juicy Chicken, mashed potatoes, corn on the cob
http://allrecipes.com/Recipe/Juicy-Roasted-Chicken/Detail.aspx

Made these as well:

Mandarin Orange Cake

Blueberry Pie

Might try these breakfast recipes:

Blueberry Overnight Coffeecake

Peanut Butter Oatmeal

For more Menu's check out Organizing Junkie

Menu Plan Monday

Most of these are Weight Watchers friendly or will be made Weight Watchers friendly. Some of these are from the Sparkpeople recipe website.

Monday: We had The Perfect Hamburgers and french fries.

Tuesday: Juicy Roasted Chicken, Mashed Potatoes, Green Beans, Corn on the Cob.

Wednesday: Navy Bean and Tomato Soup, Summer Vegetable Salad

Thursday: Slow Cooker BBQ Pulled Pork Sandwiches, Oh Boy Salad

Friday: Sausage Brown Rice Casserole

Sausage and Brown Rice Casserole

1 lb bulk pork sausage (I'm using turkey sausage)
2 cups cooked brown rice
3/4 cup milk (I'm using fat free milk)
1 large stalk celery chopped about 3/4 cup
1/3 cup chopped green pepper
1 small onion chopped about 1/4 cup
1 can condensed cream of mushroom soup (I'm using FF cream of mushroom)
1 can sliced mushrooms 4 oz, drained
1/2 cup shredded cheese about 2 oz (I'm using 2% shredded cheese)

Cook and stir pork sausage in Dutch oven until brown, drain. Stir in rice, milk, celery, green pepper, onion, soup, mushrooms. Pour into ungreased 2 qt casserole sprinkle with cheese. Cook uncovered at 350 until center is bubbly, about 45 minutes. 4 servings.


Saturday: Hash Brown Breakfast Casserole, scrambled eggs.

Hash Brown Breakfast Casserole, 6 servings 7 points each.

4 cups Ore Ida Hash Browns
8 oz lean ham steak diced
1/2 cup diced onions
1 cup 2% shredded cheese
1 cup reduced fat Bisquick
2 cups FF milk
1 cup FF egg substitute

Spread hash browns in bottom of sprayed 9 x 13 in dish, sprinkle ham, onions, and cheese on top. Combine Bisquick, milk and egg substitute and slowly pour over potato mixture. Bake uncovered for 45 minutes at 375.

UPDATE: Made some great Blueberry Bran Muffins

For more Menu's check out Organizing Junkie

Menu Plan Monday

Monday: We had pizza as a special treat for my son's last day of homeschool for the season!
Tuesday: Asian Beef and Cauliflower Stew

Wednesday: WW Crockpot Chicken Tacos

Thursday: WW Salisbury Steak

Friday, Saturday, Sunday: Hubby's off work...he grills.

I might try this with whatever we grill --

Penne Pasta Salad

Going to make this Guiltless Strawberry Pie

and this--

Banana Bundt Cake LOOOOWWW FAT!!! of course....ONLY 2 POINTS PER SERVING!!

For more Menu's check out Organizing Junkie

Menu Plan Monday

Monday: Santa Anna Black Bean Casserole, Raspberry Crisp

Tuesday: Candace's Chicken Casserole

Wednesday: Cheesy Kielbasa Bake

Thursday: Band Banquet

Friday: Pinto Beans and Rice in crock with Sweet Cornbread

Saturday: Baked Potatoes (Crock) w/ toppings.

Sunday: Ground Beef Vegetable Soup, Bread

For more Menu's check out Organizing Junkie

Menu Plan Monday

Monday: Grilled Chicken, Grilled Asparagus and Baked Potatoes (Hubby is cooking..I love warmer weather)

Tuesday: Quinoa and Black Beans

Wednesday: Country Cabbage Rolls

Thursday: This makes 48 meatballs...so I might freeze them, or half the recipe Marvelous Meatballs, Egg Noodles tossed with butter and poppy seeds, carrots.

Friday: Juicy Roasted Chicken, Mashed Potatoes, Corn on the Cob

Saturday: Shanghai Vegetable Medley w/ Stir Fry Sauce

Sunday: Day of rest or whatever I decide to do ;)

For more Menu's check out Organizing Junkie

Menu Plan Monday

MONDAY - White Chicken Chili from RecipeAlong click here

TUESDAY - Good ole Corn Beef and Cabbage..been doing this every year for a while now...its a family tradition. I might try this recipe here, Irish soda bread here and Shamrock Shakes here

CROCKPOT WEDNESDAY - Slow Cooker Chilupe, I saw this on Good Morning America here

CROCKPOT THURSDAY - BBQ Veggie Joes

1 cup dried lentils rinsed and sorted.
2 cups water
1 1/2 cups celery chopped
1 1/2 cups carrots chopped
1 cup onion chopped
3/4 cup ketchup
2 Tbsp dark brown sugar
2 Tbsp Worcestershire sauce
2 Tbsp cider vinegar

1. In medium saucepan, combine lentils and water. Bring to a boil. Reduce heat. Cover and simmer 10 minutes.
2. Combine celery, carrots, onions, ketchup, brown sugar, Worcestershire and lentils with water in slow cooker. Mix well.
3. Cover. Cook on low 8 to 10 hours or until lentils are soft.
4. Stire in vinegar just before serving.
5. Allow 1/2 cup filling for each sandwich.

Might also make these for the buns here

FRIDAY - Salisbury Steak found here


For more menus visit 5 dollar dinners here

Menu Plan Monday

Monday: Tasty Lentil Tacos (served over salad for me, taco shells for the kids) We did not get around to having this last week.

Tuesday: CAMPERS CHICKEN POCKETS

1 lb skinless boneless chicken breast halves defrosted if frozen
1 sm onion for four slices
1/2 large green pepper(for 12 stripes; optional)
1 large white potato (for 24 thin slices)
3/4 barbecue sauce, plus more for serving
salt and pepper to taste

Preheat oven to 450

Tear off 4 large 14 in squares of foil. Cut the chicken lengthwise into strips that are roughly 1/2 inch wide. Divide the chicken strips amoung the pieces of foil. Peel the onion and cut into four slices, about 1/4 in thick. Place 1 slice in each packet, separating it into rings.

Stem, seed and cut green pepper into twelve thin slices. Place three strips over the onion in each packet.

Rinse the potato but do no peel it. Cut the potato into very thin slices, about 1/16inch wide. Place and equal number of slices, about six, in each packet. Spoon 3 tablespoons of the BBQ sauce over each packet.

Fold the foil across the middle and roll up the ends to seal the packets tightly. Place them on a baking sheet and bake until the veggies are soft and the chicken is no longer pink in the center 20 to 25 minutes. Serve at once with additional BBQ sauce if desired.

Wednesday: CHEESY BEEF AND RICE
 
1 cup long grain brown rice
1 lb ground beef
3 T. minced onion, or fresh chopped onion
1/2 t. garlic powder
sea salt, to taste
1 cup FF sour cream
1/3 FF cup milk
1 cups FF shredded cheddar cheese

Boil two cups of water.  Stir in rice.  Cover and simmer for 45 minutes.  Brown ground beef with onion and garlic powder.  Mix with rice and salt well.  Stir in sour cream and milk.  Spread into a casserole dish.  Sprinkle cheese on top. 

Place uncovered in a 350 degree oven for 30 minutes, or until bubbly.

Thanks to Heavenly Homemakers

Thursday: BLACK-BEAN, AVOCADO, AND TOMATO QUINOA

makes 4 side servings, or 2 main-dish size portions

2 teaspoons grated lime zest
2 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
1 teaspoon sugar
1 cup quinoa (I buy the pre-rinsed kind-- the other seems like more hassle than its worth)
1 (14- to 15-ounce) can black beans, rinsed and drained
2 medium tomatoes, diced
4 scallions, chopped
1/4 cup chopped fresh cilantro
1 avocado, diced

1. Prepare quinoa as directed on box (takes about 15 minutes)
2. In the meantime, whisk together lime zest, lime juice, olive oil, sugar, salt & pepper to taste in a large bowl.
3. Once quinoa is cooked, add it to the dressing and toss until absorbed. Then, stir in remaining ingredients and S&P to taste.

Friday: Hot pockets from the freezer

For more Menu Planning Monday visit Organizing Junkie

Menu Plan Monday

Monday:
Sausage and Brown Rice Casserole

1 lb bulk pork sausage
2 cups cooked brown rice
3/4 cup milk
1 large stalk celery chopped about 3/4 cup
1/3 cup chopped green pepper
1 small onion chopped about 1/4 cup
1 can condensed cream of mushroom soup
1 can sliced mushrooms 4 oz, drained
1/2 cup shredded cheese about 2 oz

Cook and stir pork sausage in Dutch oven until brown, drain. Stir in rice, milk, celery, green pepper, onion, soup, mushrooms. Pour into ungreased 2 qt casserole sprinkle with cheese. Cook uncovered at 350 until center is bubbly, about 45 minutes. 4 servings.

Tuesday: Quinoa and Black Beans

Wednesday:
Scalloped Potatoes and Chicken (crockpot)

1/4 cup green peppers
1/2 cup chopped onion
1 1/2 cup Velveeta Light cheese
7 medium potatoes unpeeled and sliced
3 whole boneless skinless chicken breasts
Salt to taste
Can of cream of celery soup
1 soup can of fat free milk

Place layers of green peppers, onions, cheese and potatoes in slow cooker.

Sprinkle salt over chicken breasts and lay on top of potatoes.

Combine soup and milk and pour into slow cooker, pushing meat down into liquid.

Cover. Cook on High 1 1/2 hours. Reduce temperature to Low and cook 3-4 hours. Test the potatoes are soft. If not, continue cooking on Low another hour and test again, continuing to cook until potatoes are finished.

Thursday:
Meal-In-One Casserole (crockpot)

1 lb ground beef
1 medium onion chopped
1 medium green pepper chopped
15 oz can whole kernel corn drained
1/4 tsp pepper
11 oz jar salsa
5 cups uncooked medium egg noodles
28 oz can diced tomatoes undrained
1 cup shredded fat free cheese

Cook beef and onion in saucepan over medium heat until meat is no longer pink, drain. Transfer to slow cooker.

Top with green pepper, corn and mushrooms. Sprinkle with pepper. Pour salsa over mushrooms. Cover and cook on low 3 hours.

Cook noodles according to package in separate pan. Drain and add to slow cooker after mixture in cooker has cooked for 3 hours. Top with tomatoes. Sprinkle with cheese.

Friday: Tasty Lentil Tacos (served over salad for me, taco shells for the kids)
Some things I might make for breakfast this week include:

Chocolate Cinnamon Toast
Featherweight Breakfast Cake
Quick and Easy Doughnuts
Cinnamon Scones,
Giant Breakfast Cookies, Strawberry Bread, Basic Batter Waffles

For more Menu Planning Monday visit Organizing Junkie

Menu Plan Monday

Monday: Roast Sticky Chicken(this has to be put in the fridge the night before with the seasonings to let them soak in), Red Skin Potatoes, Corn
Tuesday: Mac and Cheese WW, Broccoli
Wednesday: Salisbury Steak, Mashed Potatoes and Green Beans
Thursday: Kielbasa with Tomatoes and White Beans
Friday: Chicken and Brown Rice (using left over Chicken from Monday)

Some things I will attempt to make for breakfast this week include:

Chocolate Cinnamon Toast
Featherweight Breakfast Cake
Quick and Easy Doughnuts
Cinnamon Scones,
Giant Breakfast Cookies Since I don't normally use buttermilk, I will make it using 1 tablespoon of vinegar per cup of milk and letting it stand 5 minutes. This recipe only calls for a 1/2 cup of buttermilk. So I would use half or else double the recipe...not so bad considering its cookies..maybe doubling it would be good...he he.

For more Menu Planning Monday visit Organizing Junkie