Monday, January 19, 2009

Meal Plan Monday

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)

Tuesday: Spaghetti

Wednesday: Taco Bake

Thursday: BBQ Chicken, green beans, and wild rice

Friday: Calzones

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.

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