Sunday: Traditional Sunday dinner
Monday: Pasta
Tuesday: Mexican
Wednesday: Left Overs
Thursday: Salads/Sandwiches
Friday: Crockpot meal/International
Saturday: Eat Out/Left Overs
The key to meal planning is to plan ahead. When I have a meal plan that calls for shredded chicken I will make my chicken ahead of time on the weekend. Throw chicken breast in the crock pot(however much I need for the week) with chicken broth(enough to cover the bottom of the crockpot and half of the chicken) and cook for 4 hours on high or 8 hours on low. After shredding and cooler transferring the chicken to a ziploc bag and saving the broth for Karl. This will save so much time during the week.
The key to meal planning is to plan ahead. When I have a meal plan that calls for shredded chicken I will make my chicken ahead of time on the weekend. Throw chicken breast in the crock pot(however much I need for the week) with chicken broth(enough to cover the bottom of the crockpot and half of the chicken) and cook for 4 hours on high or 8 hours on low. After shredding and cooler transferring the chicken to a ziploc bag and saving the broth for Karl. This will save so much time during the week.
Sunday // Meatloaf with Green Beans & Potatoes
This recipe is by far the best Meatloaf recipe I have ever tried, you will want to save this one:
1 egg, lightly beaten
2/3 cup milk
3 slices bread, crumbled
1 cup (4 oz) shredded cheese
1 medium onion, chopped
1/2 cup finely shredded carrots
1 tsp. salt
1/4 tsp. pepper
1-1/2 lb ground beef
Sauce:
1/2 cup packed brown sugar
1/2 cup Ketchup
2 T. prepared mustard
In a large bowl, combine the first 8 ingredients. Crumble beef over mixture and mix well. Shape into a loaf and place in a greased 9X5 loaf pan
In a small bowl, combine the brown sugar, ketchup and mustard; spread half of the mixture over loaf. Bake at 350 for 60-75 minutes or until no pink remains and a thermometer reads 160. Drain. Let stand for 10 minutes before slicing. use remaining sauce for dipping
Monday // Pizza with Chicken Sausage (used naan bread for the crust and baked the chicken sausage over a skillet before putting it on the pizza with pepperoni, mozzarella cheese and marinara sauce baked at 375 until the cheese melted)
Tuesday // Dorito Casserole
2 cups shredded chicken (from the weekend)
1 1/2- 2 cups shredded cheese (Mexican 4 blend)
1 can cream of chicken soup
1/2 cup milk
1/2 cup sour cream
1 can Rotel (mild)
1/2 packet of taco seasoning
1 bag of Doritos (Nacho Cheese)
In a large bowl, combine all ingredients EXCEPT Doritos. In a 9X13 baking dish spread the mixture on the bottom of the dish. Cover the top with crushed Dorito's (I only cover half the dish with Dorito's. We will always have left overs and to avoid having soggy chips I will use fresh chips on my left over portions) cover with foil. Bake at 350 for 30-35 minutes or until bubbly.
2 cups shredded chicken (from the weekend)
1 1/2- 2 cups shredded cheese (Mexican 4 blend)
1 can cream of chicken soup
1/2 cup milk
1/2 cup sour cream
1 can Rotel (mild)
1/2 packet of taco seasoning
1 bag of Doritos (Nacho Cheese)
In a large bowl, combine all ingredients EXCEPT Doritos. In a 9X13 baking dish spread the mixture on the bottom of the dish. Cover the top with crushed Dorito's (I only cover half the dish with Dorito's. We will always have left overs and to avoid having soggy chips I will use fresh chips on my left over portions) cover with foil. Bake at 350 for 30-35 minutes or until bubbly.
Wednesday // Left overs
Thursday // Caesar Sliders with Sweet potato fries (recipe here, I actually didn't follow this recipe just got the idea from it. I used the shredded chicken that I cooked over the weekend and mixed it with Brianna's Home Style Asiago Caesar salad dressing and served it on a hawaiin roll with lettuce)
Friday // Sweet & Sour Chicken with Fried Rice (recipe here)
Saturday // Tortellini Soup (recipe here)
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