I am so loving this meal planning....we did pretty good last week except Michael went out of town so I splurged on Wed and Fri with Parker. We had McDonalds Wednesday and Dominos Friday but I had not put our food out to thaw yet so I still have Taco Chicken Packs and Bruschetta Chicken in the freezer for another night. I ate left overs on Thursday so all the food for the week was maximized.
Stay tuned for another post this week on maximizing your savings at CVS...all I can say is WOW, where have I been.
OK for this week, we are having:
Sunday: Slow Cooker Lasagna (this was supper easy and supper yummy)
Monday: Leftovers (switching it up this week bc we have so much left in the fridge to get rid of from the weekend: Taco soup and the lasagna)
Wednesday: Taco Bake
Thursday: BBQ Chicken, green beans, and wild rice
Saturday: Sweet and Sour Meatballs, rice, and brocolli
Sunday: Slow Cooker Mexican Chicken Soup
Slow Cooker Lasagna:
1 lb uncooked lean ground beef
1 sm onion, chopped
1 medium garlic clove, minced
28 oz can of crushed tomatoes
15 oz can tomato sauce
1 tsp salt
1 tsp dried oregano
1/2 tsp basil
1/4 tsp crushed red pepper flakes
1 cup part skim ricotta cheese
1 1/2 cup part skim mozarella cheese shredded, divided
6 no cook lasagna noodles
1/2 cup shredded parmesan cheese
Heat large nonstick skillet and brown the onions, garlic and ground beef. Stir in crushed tomatoes, tomato sauce, oregano, basil, red pepper and simmer 5 minutes. Meanwhile, stir together mozarella and ricotta cheese. Spoon 1/3 of the beef mixture into the crock pot, layer 3 lasagna noodles on top, add the cheese mixture and repeat. Cover slow cooker and cook on low 4 to 6 hours. Remove cover; turn off heat, and season to taste. In a small bowl, combine the remaining 1/2 cup mozarella cheese and the 1/2 cup parmesan cheese, sprinkle over beef mixture. Cover and set aside until cheese melts and lasagna is firmed up. About 10 minutes.
Note: I left out the Ricotta cheese and it was still yummy.
Mexican Chicken Soup
1 1/2 lbs boneless, skinless chicken breast cut into 1/2 inch pieces
2 cans cream of chicken soup
2 cups water
1 15 oz can of black beans, rinsed and drained
1 14.5 oz can diced tomatoes and green chile peppers, undrained
1 tsp ground cumin
sour cream (optional)
crushed tortilla chips (optional)
Brown chicken in skilet coated with cooking spay and transfer to slow cooker. In a bowl, combine the soup, water, beans, undrained tomatoes, and cumin. Pour over chicken in slow cooker. Cover and cook on low about 6 hours. Ladle into bowls and top with sour cream and chips.