menu planning monday: pretty printable grocery list & menu planner

this week, at the encouragement of OrgJunkie.com, i'm sharing with you my grocery list and menu planning form in addition to this week's menu.

these are the actual forms i print out and use week after week, which is why i spent the time making them pretty. hey, if i have to look at it again and again, might as well be pretty, right? if you don't already have a system in place for grocery shopping or menu planning, i pray that these forms can help you get started. these are available for your personal use, and you are welcome to tell your friends! if you like and/or use my forms, please leave me some comment love :) happy list-making and menu planning!

click to enlarge & print each file, or right click, Save Picture As, then print from your saved file. they are .jpg 8.5x11.

this week's menu & recipes (i'm loving RealMomKitchen this week):

monday: Tex-Mex Beef BBQ, salad, homemade smashed potatoes
tuesday: crunchy tacos, corn
wednesday: crockpot creamy italian chicken
thursday: family night, dining out
friday: speghetti with meatballs, salad

Tex-Mex Beef Barbecues from RealMomKitchen.blogspot.com
1 fresh beef brisket (3-1/2 pounds)
1 jar (18 ounces) hickory smoke-flavored barbecue sauce
1/2 cup finely chopped onion
1 envelope chili seasoning (i will skip this)
1 tablespoon Worcestershire sauce
1 teaspoon minced garlic
1 teaspoon lemon juice
14 hamburger buns, split

Cut brisket in half; place in a 5-qt. slow cooker. In a small bowl, combine the barbecue sauce, onion, chili seasoning, Worcestershire sauce, garlic and lemon juice. Pour over beef. Cover and cook on high for 5-6 hours or until meat is tender.
Remove beef; cool slightly. Shred and return to the slow cooker. Heat through. Serve on buns.

Creamy Italian Chicken (also from RealMomKitchen.blogspot.com)
4- 6 chicken breasts
1 dry packet Italian Dressing Mix
2 cans cream of Chicken Soup
1 (8 oz) package cream cheese, softened

Put chicken breasts in crock pot. Sprinkle with dry Italian dressing mix. Mix cream cheese and soup in separate bowl. Pour over chicken. Cook on low all day ( 8 hours). Serve over rice or noodles. (Add milk if needed to thin sauce.)

i'm linking up at OrgJunkie's Menu Planning Monday. check it out for everything menu planning, meal ideas, recipes and organizational.

works for me: preventing menu planning burnout

i've been planning our dinners each week for more than a year now. maybe two years. i've lost track. it was a commitment i made to plan our meals in advance in effort to have a better handle on the "witching hour", you know, that time of day when the "what's for dinner" panic sets in. it has worked. every Sunday after church i plan our meals for the week, make a coordinating grocery list, and clip coupons. every Sunday. for more than a year now. maybe two years. i've lost track.

while it has worked wonderfully, it gets old sometimes. i've hit meal planning burnout more than once. i get tired of the same dinners and lose inspiration to try new things. sometimes i get lackadaisical and plan to fail fail to plan. and those weeks? are no good. the witching hour gets the best of me as i scramble frantically to put together a decent dinner for my family. a frantic mama is not a happy mama.

i have learned 1) the importance of meal planning and 2) the importance of preventing meal planning burnout.  

my tips for preventing meal planning burnout:

1) keep a notebook (or excel spreadsheet) of your meal plans. highlight or draw big puffy hearts around the meals that your family loved. put a question mark next to the meals that didn't go over so well.

2) use other people's menu plans for inspiration. i love to look at the meal plans at OrgJunkie.com and the meal plans linked up to her Menu Planning Monday. sometimes i'll send an email to friends asking what they are planning for dinner this week. i also do a Twitter search for #menu and #whatsfordinner to get ideas. i have found awesome recipe resources in doing this!

3) get your family involved! i ask my kids and my husband this, "is there anything special you'd like to have for dinner this week?" i am usually pleasantly surprised at their requests.

4) hold yourself accountable to your meal planning. whether this means blogging about it and joining a link up like the one at OrgJunkie.com, partnering with a friend to help plan meals, or even emailing the week's menu to your husband.

5) plan to plan. like i said, Sunday afternoon is my menu planning, coupon clipping, grocery list making time.  this fits in with our after church schedule and gets me prepped for week. i feel accomplished at the start of the day Monday knowing that i know what's for dinner all week.


and that's it. my keys to preventing menu planning burnout. it's worked for me! and i hope it will work for you, too! 

find out what else is working at WeAreTHATFamily.com's Works for Me Wednesday.
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menu planning monday: 3/7/11

monday: butternut squash soup with ravioli {recipe inspiration from alli-n-son}

tuesday: veggie quesadillas
wednesday: foil pack chicken and veggies and rice
thursday: french dip brisket {recipe inspiration from LovingMyDomesticLife}
friday: leftovers

need some menu planning motivation?

• menu planning burnout prevention
• menu planning Q & A with MamaHall
• OrgJunkie's Menu Planning Monday link-up
• LivingLocurto's Free Printable Meal Plans

happy meal planning!

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menu, recipes & a free printable

recycled menu
to help me plan my menu this week, i flipped back a few pages in my trusty notebook and copied some of our favorite meals into this week's plan. it's a recycled menu, but still good. i've linked to the recipes for your convenience:  


Monday: Cheese Tortellini Salad with garlic toast
Tuesday: BBQ Coke Chicken Crock with green beans
Wednesday: Breakfast for dinner! Pancakes, bacon and eggs
Thursday: Tilapia with rice pilaf
Friday: Honey Mustard Foil Pack Chicken with baked sweet potato
Saturday: Turkey breast with steamed veggies
Sunday: Tomato Basil Soup


recent recipes

sugar & spice muffins

about once or twice a year i get on a baking kick, where i want to try new recipes, new ingredients, and spend hours in the kitchen baking up a storm. usually it's in the Fall or just before Spring when i get the itch to bust out the mixer and rolling pin.well, this year, Baking Season started early. in the past few weeks i've baked enough goodies to open a sweets shop. except we ate everything that came out of the oven :)


here are some of my most recent recipes for baked goods:
Homemade Sugar & Spice Muffins
Homemade Graham Crackers
Homemade Cheese Crackers
Homemade Poptarts


{free} irresistible printable
need some inspiration to plan your menus? how about a cute printable menu planning page? just click the image below, save and print, cut out around the edges and make yourself a simple, yet irresistible, notepad for menu planning!

click, save, print, cut & use

i printed 10 pages, put them together with a paperclip
and put on my cookbook stand with my red sharpie. 

i'd love to hear your menu planning tips and favorite recipes this week. do you like the menu plan page i made for you? leave a comment below. and then check out my favorite website for menu planning, the hostess of Menu Planning Monday: OrgJunkie.com. you'll be glad you did!

this week's menu

i didn't plan my menu last week and boy oh boy was i kicking myself by wednesday. menu planning makes life so much easier for me, which results in a peaceful home. it is sooooo worth it to take a few minutes to print out my grocery shopping list and pretty menu planner and put together a 5-day menu to feed my family of four. are you burnt out on menu planning? read this. and if you are curious how i plan my menu or why menu planning is important to me, read this.

if you need inspiration for your menu, here is mine for this week:

monday: chili
tuesday: BLTs with baked sweet potato "fries"
wednesday: easy chicken fajitas, rice and beans
thursday: meatloaf
friday: crock chicken parmesan via Crockpot365
weekend: leftovers

need more inspiration? visit OrgJunkie.com every Monday for Menu Planning Monday.

photo from blossomhillcotton

menu planning monday: week of 04/05

Spring has sprung around here! I know that in a blink it will be Summer and 100 degrees. So I've spent less time behind this computer and more time outside playing and working on Spring Projects. I've also spent a lot of time packing and unpacking suitcases lately. Spring seems to be our family's season of choice for travel. But the family still wants to eat, so Menu Planning Monday it is. Happy Spring and Happy Meal Planning!

monday: Black Bean Quesadillas with salad, corn
tuesday: Chicken Parmesan
wednesday: Lemon and Herb Crockpot Roasted Chicken
thursday: family night, dining out
friday: Meatball subs

Black Bean Quesadillas
2 cans (15 ounces each) black beans, rinsed and drained

1-2/3 cups salsa, divided
10 flour tortillas (8 inches)
2 cups (8 ounces) shredded Colby-Monterey Jack cheese
2/3 cup sour cream
In a bowl, mash the beans; add 1 cup salsa. Place five tortillas on ungreased baking sheets; spread with bean mixture. Sprinkle with cheese; top with the remaining tortillas.
Bake at 350° for 15-18 minutes or until crisp and heated through. Cut each quesadilla into six wedges. Serve with sour cream and remaining salsa.


Easy Meatball Subs

ground beef, thawed
2 tsp. Oregano
2 tsp. Parsley
2 tsp. Garlic salt
3/4 cup Breadcrumbs
1 tsp. Basil
Ground black pepper
2 Egg whites
Mozzarella cheese
hoagie buns
4 cups pasta sauce
Mix all of the above ingredients together. Roll into golf-ball size (or smaller) balls. Broil for about 10 minutes, turning half way through. Heat pasta sauce on the stove top. Add meatballs to the sauce and warm. While warming, place mozzerella cheese on hogi buns, and broil until cheese is melted. Add meatballs and sauce to warmed buns, and eat that messy meal!



More Menus and Meals are at OrgJunkie.com, where Menu Planning Monday is every week!

menu planning monday: the notebook

Do you have a folder, calendar, or notepad where you keep your Menu Plans? I have kept my weekly menus in this small notebook in my kitchen for almost a year. I also jot down new recipes and "review" notes about the meals in the same notebook. It became a nice habit for me to pull out the notebook when I was making my grocery list.
Some time in October, though, I put the notebook up in the cabinet in a cleaning spree. Since then, I have been planning my menus on the back of my grocery lists.
Bad idea.
Because once the shopping is done and everything is crossed off of my list, I was in the other habit of tossing the list in the recycle bin.
So while I had my menu all planned out, it was long gone by the time dinnertime Monday rolled around, leaving me frustrated and flustered. I knew I had all the ingredients but what was I supposed to be making??!  This happened to me week after week, and I would scold myself for not getting back to the notebook.
It happened again this week. So I'm going by memory, which is not 100% reliable. And I promise from now on I'll write my menu plans in the notebook.

monday: French Onion Soup (Kraft recipe)
tuesday: King Ranch Chicken
wednesday: Topsy Turvey Taco Bake
thursday: family night, no cooking
friday: Max's Famous Meatloaf

King Ranch Chicken
1 can condensed cream of chicken soup

1 can condensed cream of mushroom soup
2 cups chicken broth
1 can diced tomatoes with green chile peppers
1 package corn tortillas (or flour)
3 cups cooked, diced chicken breast meat
1 onion, chopped
1 green bell pepper, chopped
8 ounces shredded Cheddar cheese
1 1/2 teaspoons chili powder
1 teaspoon garlic salt
 
Preheat oven to 350. Combine the chicken soup, mushroom soup, broth and tomatoes with chiles. Set aside. Lightly grease a shallow 3 quart casserole dish. Layer 1/2 the tortillas, 1/2 the chicken, 1/2 the onion, 1/2 the bell pepper and 1/2 the cheese in the casserole dish. Pour 1/2 of the soup mixture over the layers. Repeat the layers of tortillas, chicken, onion and bell pepper; pour the remaining soup mixture over the top, then top with the remaining cheese. Sprinkle with chili powder and garlic salt and bake for 30 to 45 minutes.
 
Topsy Turvy Taco Bake

1 ½ lbs. ground beef (raw)
1 egg
1 T. instant onion (just the dried minced stuff)
1 can (8 oz.) tomato sauce
1 pkg (1.25 oz.) taco seasoning
1 pkg (8.5 oz.) cornmeal muffin mix (I used a jiffy mix)
Dressings: chopped tomatoes, avocado, shredded lettuce, green onions, cheese, black olives, salsa, and sour cream (whatever you like on your taco)

Combine beef, egg, onion, tomato sauce and taco seasoning. Spread in even layer in bottom of 10-in baking dish (I used an 11x8 dish). Bake at 350 degrees for 20 minutes. Prepare cornmeal muffin mix according to package directions. Spread over top of beef. Continue baking at 400 degrees for 15 minutes longer. Remove from oven and let sit on counter for 10 minutes. Turn upside down on serving plate and top with tomatoes, avocado, black olives and cheese; dollop sour cream on individual servings.
 
Max's Famous Meatloaf

1 egg
1 lg onion
1 lg bell pepper chopped (i don't use)
1/2 c. milk
1/4 tsp black pepper
1/2 tsp salt
2 cloves garlic chopped fine
2 slices brown bread cut in small pieces
cayenne pepper to taste (i don't use)
1 lb ground beef or turkey *don't forget the meat!*
mix all ingredients and then prepare sauce. pour half the sauce into the meat loaf and mix well. put meat mixture into loaf pan and pour remaining sauce on top. bake 1 hour at 350degsF.

sauce
1 4oz can tomato sauce
2 T brown sugar
1 T vinegar
1 T Worcestershire sauce
1 tsp chili powder
1/4 tsp dry mustard
1/2 tsp salt
stir well and simmer 5 minutes.



I owe my inspiration and encouragement to Menu Plan to OrgJunkie.com, where Menu Planning Monday is celebrated every week.

menu planning monday: leftovers

i don't like leftovers. i don't like having them, eating them, or serving them. they take up space in my fridge and taunt me daily because i won't open them or serve them, until finally i have to throw them out or give them to the dog, and then i feel so guilty for wasting otherwise perfectly good food. it's not like we have a ton of leftovers. i have almost perfected cooking to our portion sizes, but by the end of the week we end up with enough mix-and-match to make a meal for each of us.

this week, for the first time, i am including leftovers in my menu plan.

why does it feel like i'm cheating?

well, i'll see how it goes this week. who knows. maybe it'll feel great to set out the remains as a buffet of choices. maybe it'll be so unappealing we'll end up ordering Chili's togo.

Monday: Tortellini Marinara (we didn't eat it last week)
Tuesday: Creamy Chicken with Organic Rice Pilaf
Wednesday: Topsy Turvy Taco Bake (modified, i will use ground turkey and Adobo seasoning instead of onion powder)
Thursday: TGIT
Friday: Spiral Pasta with salad (simple and meatless, Bubba's favorite)
Saturday: Tostadas
Sunday: leftovers

i scheduled leftovers for Sunday for 3 reasons 1) obviously we have more leftovers on Sunday than we would on any other day of the week, 2) good day to clean out the fridge, and 3) we usually go out for a late lunch after church and no one is really starving come dinner time.

i am most excited about the Organic Rice Pilaf that we picked up on our Costco trip yesterday. it's a huge canister for $8.99 that will probably last us at least 2 months. we really like rice pilaf- all 4 of us. i secretly plan on making extra so that there is leftover rice pilaf on Sunday.

for more menu's and menu planning visit the most organized host of Menu Planning Monday at I'm an Organizing Junkie.

menu planning monday: season-transition-appropriate

the weather is amazing right now. i think the high yesterday was 79, and this morning it is in the 50s. oh Fall, don't tease us! please be here to stay!

my menu this week is, i think, season-transition-appropriate...

monday: lime cilantro tilapia and rice (recipe below)

tuesday: shredded chicken burrito bowls (Chipolte copycat)

wednesday: speghetti & homemade meatballs

thursday: taco cornbread casserole

friday: chicken salad lettuce wraps (recipe below)

saturday: pizza

sunday: leftovers

my lime cilantro tilapia
-Market Pantry frozen tilapia fillets, dethawed
-Newman's Own Light Lime Vinegarette
-EVOO
-fresh or dried cilantro
-S&P to taste

1. preheat oven to 425. line a baking sheet with parchment paper.
2. cut a square of tinfoil for each fillet. fold up the sides of the tinfoil, making a square "bowl".
3. drizzle about a teaspoon of EVOO in each tinfoil square.
4. put one fillet in each tinfoil square. drizzle the Light Lime Vinegarette over the fish. sprinkle over the fish cilantro, salt and pepper to taste.    
5. wrap the fish loosely in the tinfoil, making sure to leave a few openings but not so any of the contents will spill. place the foil packets on your baking sheet. bake at 425 for 10-15 minutes or until the fish is flaky.


my chicken salad lettuce wraps
-2 cans organic chicken breasts in water, drained
-1/2 cup ish plain nonfat Stonyfield Farm yogurt
-splash lemon juice
-Romain lettuce (1 leaf per wrap)
-optional: diced pickles, chopped walnuts, diced strawberries
-S&P to taste

1. mix chicken, yogurt and lemon juice in a bowl. add any of the optional mix-ins and salt and pepper.
2. scoop a few spoonfuls of the chicken salad into a leaf of Romain. wrap it up carefully like a burrito.
3. refrigerate (covered) until ready to serve. i like to offer a dressing on the side for dipping- i experiment with different flavors, right now we have Newman's Own Poppy Seed Dressing.




how does your menu planning reflect the changing of the seasons? 

linked up with OrgJunkie.com Menu Planning Monday.

menu planning monday: goes public

this is the first time i've published my weekly dinner menu (i think, correct me if i'm wrong.) i started menu planning at the beginning of the year and it totally works for me. it keeps me organized at the grocery store, which keeps me from over-buying, and it forces me find and try new recipes. but best of all, there is this awesome peace of mind of knowing well in advance what's for dinner.

okay i'll get right to it...
Monday: Tortellini Marinara
Tuesday: Crockpot Rotisserie Chicken, salad
Wednesday: Hamburgers (actually turkey burgers but shhh, don't tell)
Thursday: TGIT (Thursday is our family fun night, we dine out)
Friday: French Bread Pizza, bean salad
Saturday: Chicken Pot Pies, baked potatoes
Sunday: Crockpot Tortilla Soup

a few notes...my menu is flexible so that if i crave Mexican on Tuesday, i can switch the recipes around. also, i don't usually plan side dishes, because i almost always have something on hand to pair up with the main dish. i usually include frozen or take-and-bake pizza once a week on my menu, but since we have tortellini and french bread pizza this week, i opted for a different frozen entree- the pot pies. my family likes the Marie Callendar brand. i mentally plan lunch for Saturday and sometimes Sunday, and it's usually something super dooper easy like sandwiches or nachos, because we always have ingredients for those things on hand. when i'm menu planning (usually sunday nights or monday mornings) i write the recipes beside the menu, and make note of where the recipes come from. i also make my grocery list at the same time. and then i look for coupons. the whole process takes less than an hour, and today i'm doing it with my 1 year old on my lap. i say this to encourage you, not to brag :)

menu planning monday: Thursdays

two and a half years ago, we officially dedicated Thursday nights as Family Night. Family Night = no work, no school, no housework, no TV, no phones, no computers, and most importantly no cooking. it was the only night of the week that we dined out. without having the stress of cooking and cleaning, and without the distractions of home, we all could relax and enjoy one another's company over a delicious meal. we got French fries and milkshakes, we colored menus, we played games, we talked a lot, sometimes we stayed up late, sometimes we took a family nap. we called Thursdays TGIT. we all looked forward to Thursdays for different reasons. me? because i didn't have to cook.

fast forward to last Thursday when DaddyHall had a brilliant idea to put the money we'd been spending on TGIT into a special account for big vacations. like, bigger than usual. big, as in, out of the country. for extended periods of time.

{deep breath}

no more dining out on TGIT. i can do this. {deep breath} think: islands. think: foreign. think: Italy. think: passport.

okay. i can do this.

my Menu Planning will now include dinner on Thursdays that we can prep in the morning, fix it and forget it, or prep and cook together as a family. fun meals! easy meals! fast meals! i want to spend more time with my family and less time in the kitchen, especially on Thursdays.

i'm doing crockpot meals on Thursdays until i can think of something better.

Monday: Foil-Pack Lemon Chicken with bean salad
Tuesday: Tilapia with basmati rice
Wednesday: Turkey burgers with baked sweet potato fries
Thursday: Shredded chicken crockpot with black bean salad
Friday: Pancakes and turkey sausage

 i would love to hear your ideas for making Thursday dinner just as easy and enjoyable (or more!) than dining out. please!

Menu Planning Monday is hosted by OrgJunkie.com, where i'm linking up and going to search for fun easy ideas for our new TGIT.

menu planning monday: week of 10/5

another rainy week, and the temperatures are falling just slightly. all-natural boneless skinless chicken was on sale, and i have a hankering for some messy Italian food. and that about sums up my menu planning for this week!

monday: slow-cooker spinach lasagna, modified recipe from A Year of Slow Cooking

tuesday: chicken pot pie, recipe here, and this time i promise not to serve raw chicken

wednesday: topsy turvey taco bake, from Real Mom Kitchen, is so yummy and easy

thursday: family night, dining out

friday: chicken parmesan, requested specifically by DaddyHall and BigGirl, it IS as good as my favorite Italian restaurant, just as the magazine claimed!

for more menus and recipes, check out Menu Planning Monday at OrgJunkie.com

bringing menu planning back

source

i used to be a menu planning superstar. i planned our whole week's dinners, did the grocery shopping once a week, prepared and served our family meal every night at 5pm. menu planning was part of my routine for such a long time, and it worked well for us. family dinner time was nonnegotiable.

and then Hubby's commute from his office was extended, bringing him home later in the evening, making family dinner together nearly impossible. the kids and i ate dinner alone most nights, and i warmed Hubby's plate in the oven when he came home at 7:30 or 8.

menu planning, as much as i loved it, seemed pointless. i began making a single-serve dinner for myself, heating one up for Hubby when he got home, and serving the kids something entirely different, easy.  i quit putting forth much effort because i didn't think anyone would notice. to be completely honest, i was lonely and discouraged. i missed our family dinner time. i missed the beginning-to-end process of planning our meals.

regardless, i am incredibly thankful for my husband's career. i am so grateful for his commitment to providing for our family. i know it requires great sacrifice on both of our parts, and i pray for strength through this season.

i cherish our family dinners and will fight like mad to protect that time together. i can't give up in this season where hours are changed and nights are longer. for the sake of my family, even if no one is here to notice, i'm bringing menu planning back.

here is our menu plan for this week: 

monday- Be Free chicken enchiladas   

tuesday- Be Free quinoa with black beans

wednesday- brinner 

thursday- Be Free guacamole burgers

family dinner time is nonnegotiable. i'm excited to get back into this routine and to make family dinner time a priority again!

do you plan your dinner menus? is family dinner time important in your home?

menu planning monday: short week & pesto

before i get to this week's menu i have to brag on DaddyHall. he planned, planted, and tends to this amazing garden in our backyard. in that garden there is about an acre of basil. (ok i might be exaggerating just a little, but there is a lot of basil out there!) this weekend he watched a cooking show while running on the treadmill at the gym, and was inspired to do something with all that crazy delicious basil.

later that night, he made fresh, homemade pesto! i love my man in the kitchen.

here's the recipe we used, although because of the massive quantities of basil, we were generous with the other ingredients as well:

Fresh Basil Pesto
2 C packed fresh basil leaves
1/2 C fresh grated parmesan cheese
1/2 C EVOO
1/3 C pine nuts
3 cloves garlic minced
S&P to taste
-Combine basil with pine nuts in a food processor and pulse. Add garlic and pulse some more. Slowly add EVOO in a constant stream while food processor is on low. Scrape sides of the food processor with rubber spatula, so that all the ingredients are well blended. Add cheese and continue to pulse. Taste, then add salt and pepper if needed. Serve over pasta or spread on toasted french bread. Makes a little more than 2 cups of pesto. Y U M.

i'm so excited that this week's menu only goes thru Wednesday because the rest of the week i'll be at the beach and NOT COOKIN'!

here is my menu (and recipes!) for my week. can you tell i'm excited about NOT COOKIN'?

Monday: CrockPot Rotisserie Chicken
Tuesday: French Bread Pizza (by request! everyone loved this)
Wednesday: Foil Pack Chicken Fajitas
Thursday: NOT COOKIN
Friday: NOT COOKIN
Saturday: NOT COOKIN
Sunday: NOT COOKIN

CrockPot Rotisserie Chicken
-B/S Chicken Breasts (1 breast/person)
in a bowl, combine dashes of
-S&P
-Onion powder
-Thyme
-Paprika
-Italian seasoning
-Cayenne
-Garlic powder
Rub spices over chicken, put in the crock and cook on high for 4-5 hours or on low for 6-8 hours.

French Bread Pizza
-large loaf French bread
-1 can pizza sauce (or speghetti sauce will work)
-2 C mozzerella cheese
-your fave pizza toppings (we like black olives and garden tomatos)
Preheat oven to 400. Slice the bread in half length wise (like they do at Subway). Then slice into "pizzas" about 4" long. Spoon sauce over each piece, sprinkle cheese, and add toppings. Bake on a foil-covered cookie sheet 10-15min at 400degs.

Foil Pack Chicken Fajitas
-1 1/2 C instant rice uncooked
-1 1/2 C hot water
-1 TB taco seasoning
-4 B/S chicken breast
-1/2 C Salsa
-1/2 C shredded cheese (I like the Kraft natural colby blend)
Preheat oven to 400. Prepare 4 foil packs. Combine rice, water and taco seasoning in a bowl and then spoon into foil packs. Put chicken on top, then add remaining ingredients. Wrap up foil packs leaving a little bit open. Place in a glass pan and bake 30-35m.

Happy Housewife is hosting OrgJunkie's Menu Planning Monday today, so that's where I'm going to link up and read other people's menus for inspiration. have a great week in the kitchen & elsewhere, everyone!

menu planning monday: pantry challenge

before sitting down to make my grocery list and menu plan for the week, i like to scan our pantry, refrigerator and freezer to take stock of what we have. that's also usually when i trash all the leftovers.

what i found this week is funny and partly embarrassing. there are 12 cans of refried beans in my pantry. and i didn't buy them in bulk.

and, behind the 2.5lb bag of pinto beans, there are 5 half-full boxes of pasta. shells, spirals, elbow noodles, and more. there's even a box of Cars-shaped noodles.

now, i don't feel super guilty for having this hidden stockpile because almost every can of refried beans and box of noodles bears the bright red Target clearance sticker. i see that and sigh, ahhh...i didn't pay full price.

it doesn't make sense to have all that pasta and all those beans and not include them in the menu plan. so this week i challenged myself to use as much as what we have in the pantry, freezer and refrigerator, and veggies from our garden. in doing so i was able to spend $30 less on this week's groceries. not bad for my first time.

here's my Pantry Challenge Menu:

Monday: Meatball Subs with steamed garden okra
Tuesday: Crockpot Chicken Tortilla Soup over refried beans

Wednesday: Meatloaf with organic brown rice & mixed garden veggies

Thursday: Tostadas with refried beans, tomato and cucumber salad

Friday: BBQ "wing" flavored chicken (seasoning packet found in the pantry) and roasted red potatoes

Crockpot Chicken Tortilla Soup (from Real Mom Kitchen)

1 can black beans, drained
1 can corn, drained
1 can diced tomatoes (i use tomatoes from our garden)
1 packet enchilada sauce mix (i use mild taco seasoning)
1 1/2 C water
1 can tomato sauce
1 can cream of chicken soup
2 C milk
3-4 boneless chicken breasts (i like to use chicken breast tenders)

In crock pot, mix the enchilada packet together with the water and tomato sauce. Add cream of chicken soup and milk and whisk together until smooth. Add chicken. Pour drained black beans, drained corn and diced tomatoes on top of that. Cook on low 6-8 hours. Before serving, take out chicken and shred or dice, then put back and stir it all together. Serve with sour cream, shredded cheddar cheese, lime, avocado, or tortilla chips. (i plan on serving over refried beans. putting the beans in the bottom of the bowl...prob will be so yummy and creamy.)

thanks to Laura @ OrgJunkie for hosting Menu Planning Monday, and to Money Saving Mom for the pantry challenge inspiration and encouragement.

and if you have any recipes to use up my refried beans please share!

menu planning monday: i'm baaaack

i've been away, i know. my Christmas was crazy. the computer was out of commission. i overslept and worried about overeating. i've been housetraining a puppy and potty training a toddler. i baked cookies and sent thank you notes. i watched The Bachelor and studied the book of Deuteronomy. i spent time with friends and had alone time to myself. i put away the Christmas decorations and started buying birthday party favors.

it felt good to take a blog break.  but.... i'm baaaaack!

a new year always comes with changes, and i pray that your changes are all for the better. Misty, a friend of mine and annointed speaker was the special guest at MOPS last week and she had some great advice for taking on the new year:

"Make small changes to break big habits."

"Don't let the enemy steal the joy of our family!"

"Analyze my plan ~ plan to glorify God with your body which is a temple of the Holy Spirit. (accdg to 1 Cor 6:19-20)"

"Make plans that support your goals."

"If you're failing to plan, you're planning to fail."

i made some changes and some plans and some goals for Twenty-Ten. but there is one thing that stays the same because of it's success in making my life easier: Menu Planning Monday!

here is this week's menu with links and recipes:

monday: Max's Famous Meatloaf & baked potatoes

tuesday: crockpot pot roast & steamed veggies
wednesday: foil-pack BBQ chicken with rice
thursday: family nigiht, no cooking
friday: BLT sandwiches & black-eyed peas

Max's Famous Meatloaf

1 egg
1 lg onion
1 lg bell pepper chopped (i don't use)
1/2 c. milk
1/4 tsp black pepper
1/2 tsp salt
2 cloves garlic chopped fine
2 slices brown bread cut in small pieces
cayenne pepper to taste (i don't use)
1 lb ground beef or turkey *don't forget the meat!*

mix all ingredients and then prepare sauce. pour half the sauce into the meat loaf and mix well. put meat mixture into loaf pan and pour remaining sauce on top. bake 1 hour at 350degsF.

sauce:
1 4oz can tomato sauce
2 T brown sugar
1 T vinegar
1 T Worcestershire sauce
1 tsp chili powder
1/4 tsp dry mustard
1/2 tsp salt
stir well and simmer 5 minutes.

have a great week, everyone!

menu planning monday: winging it

it's Menu Planning Monday and i've got nothing.
zilch.
nada.

i'm winging it this week. flying by the seat of my pants. and every day this week i'll have that 4 o'clock frustration of WHAT'S FOR DINNER!?!

followed by panic as these thoughts race thru my mind: is the meat thawed? do we have tomatoes? have we had Italian this week already? do i have any Cream of Anything?

on Sunday afternoon, when i typically do my menu planning and grocery shopping, i was still reeling from our mini-holiday getaway at the Great Wolf Lodge.

and to tell you the truth, i still am. 

so, if it's recipes and menus you're looking for, let OrgJunkie.com be your next stop. see you next week!

menu planning monday: unpacking day

we just got home from a long and fun weekend getaway. i am unpacking [read: up to my ears in laundry] and have no energy or inspiration to plan this week's menu. if i could, i'd serve cold cereal for dinner at least 3 nights this week. but that probably wouldn't go over so well. this is what i came up with:

monday: Crockpot Easy Pork Ribs (missed this last week) from Econobusters
tuesday: Chicken Fettuccine Alfredo and salad
wednesday: DIY Crockpot Chili with cornbread or Fritos
thursday: family night, dining out
friday: leftovers or frozen pizza

DIY Crockpot Chili

my plan is to dig thru the pantry and fridge to make my chili. ingredients i'll look for include but are not limited to:

1 lb ground turkey

chopped onion or onion powder to taste

chopped celery or celery powder to taste

tomato paste or sauce

kidney or chili beans

chili powder, basil, oregano, and black pepper to taste

shredded cheese and sour cream for topping

cornbread or Frito chips on the side

i want to brown the ground turkey, put it in the Crockpot with all the other ingredients and let it cook slowly all day, filling my house with the delicious smell of warmth.

need more menu plans and recipes? check out Menu Planning Monday at orgjunkie.com.

suitcase photo by flint knits, chili photo by LiliSini

menu planning monday: recycling recipes

it sure was nice being on vacation from cooking the last few days. so i'm easing back into things this week, recycling recipes that have been on the menu very recently but either i didn't make or they've been requested again. next week i'll be up for trying newer recipes again.

Monday: Foil-Pack Chicken Fajitas (recipe posted last week)

Tuesday: Sloppy Eryn Jo's

Wednesday: Topsy Turvy Taco Bake

Thursday: TGIT

Friday: Big Build Your Own Burritos

Saturday: special occasion, dining out

Sunday: Pizza (frozen!)

Sloppy Eryn Jo's

this is my own made up recipe which is why i named it after myself.

1 lb lean ground turkey

hamburger buns or sliced bread, enough for 1 sandwich per person

1/4 can organic chicken broth

ketchup & mustard to taste

Brown the ground turkey. Add chicken broth and stir. Squirt ketchup on the browned meat, about 1/4 cup. Stir. Squirt mustard on the meat, about 1/6 cup. Stir. Taste test. Keep adding ketchup and mustard, little by little, until the Sloppy Joe flavor is just right.

Big Build Your Own Burritos

this is what my family likes on their burrito buffet:

1 lb lean ground turkey, browned

whole grain flour tortillas

1 can refried beans

1 can refried black beans

chopped green leaf lettuce

chopped tomatoes

prepared instant Spanish rice

shredded cheese

salsa

sour cream

for more menu plans and recipes, you know it's Menu Planning Monday at OrgJunkie!

menu planning monday: summer tortellini and more

photo ©mamahall

it's going to be a delicious week! just look at that Summer Tortellini, a recipe that i found on RealMomKitchen.com...is your mouth watering yet? mine is. :) click the links for more yummy recipes featured in this week's menu plan. happy cooking!  

• sunday: Krusteze multi-grain pancakes, all-natural turkey sausage links & scrambled egg whites
• monday: summer tortellini, ala Real Mom Kitchen (pictured, recipe below)
• tuesday: slowcooker BBQ Coke chicken
• wednesday: cheeseburger pie, this one modified
• thursday: pizza picnic (Newman's Own all-natural frozen pizza) 
• friday: shredded chicken nachos, ala A Year of Slow Cooking
• saturday: baked potato bar, ala Martha Stewart
• sunday: leftovers

Summer Tortellini Salad from RealMomKitchen.com (my modifications indicated)

• 1 pkg. (9 oz.) uncooked refrigerated cheese-filled tortellini (I used 2 packages of Buitoni brand) 
• 1 medium zucchini, thinly sliced
• 1 large carrot, peeled and chopped
• 1 pint cherry or grape tomatoes, halved (I used a can of organic diced petite tomatoes, drained and rinsed)
• 4 green onions with tops, thinly sliced (I omitted)
• 1/4 cup snipped fresh parsley (I used fresh)
• 1/2 cup you’re favorite ranch dressing (I used Newman's Own Poppy Seed dressing)
• Parmesan Cheese – to taste (I used about a cup of fresh Parmesan. And while we're here let me tell you- fresh is WAY BETTER tasting than the canned, processed stuff.) 

1. Cook tortellini according to package directions, drain and rinse under cold running water. Place tortellini in a large colander and set aside.
2. Meanwhile, slice zucchini. chop carrot(s). Cut tomatoes in half and slice green onions. Snip parsley, if using fresh.
3. Add vegetables to tortellini. Pour salad dressing over salad. Grate parmesan cheese over salad. cover; refrigerate at least 2 hours before serving. Yield: 6 servings

my weekly menu is linked up at OrgJunkie's Menu Planning Monday.