Sunday, April 26, 2015

Menu Plan–April 26

We have a three month old at our house!  I can’t believe how quickly time has gone by.  Working full time and being a mom and wife pretty much takes all my time, so menu planning is even more of a must now than it was before.  Here’s our plan for the week:

Breakfasts
Breakfast Burritos {freezer, new}
Granola
Berry Baked Oatmeal
Whole Wheat Waffles
Orange Zest Cranberry Muffins

Sunday
Turkey Burgers, Pickles, Green Bean Fries
To do: Make buns, thaw ham, dice potatoes, make cream soup

Monday
Crockpot Scalloped Potatoes and Ham, steamed veggies
To do: Start crockpot before work

Tuesday
Leftovers
To do: Thaw chicken, dice up veggies, slice extra bell peppers for Thursday

Wednesday
Roasted Chicken and Veggies {new}, brown rice
To do: Make extra chicken for Friday

Thursday
Crockpot Smokehouse Maple Fajitas (adapted from this recipe)
To do: Thaw chicken

Friday
Italian Chicken Bake {new}, Green Beans
To do: Nothing!

Saturday
Roasted Red Pepper Alfredo Bake {new}
To do: Make muffins for Sunday’s Muffin Fellowship, roast extra bell peppers

 

Menu Plan Monday is hosted at Organizing Junkie - stop by for hundreds of menus

Find more great menus at OrgJunkie’s Menu Plan Monday!

Thursday, April 23, 2015

Pizza Twists

We’ve started a new tradition with Friday night pizza nights.  I know many families who do this and we have come to love it. 

These pizza twists make for an extra fun pizza night.  Easily made, and served perfectly with marinara sauce (or for some extra veggies - roasted red pepper soup or roasted tomato soup), these pizza twists will change up pizza night for the better.
Pizza Twists – Adapted from the Weary Chef
Ingredients
Directions
Begin by making the pizza dough according to directions

Divide the dough in half and roll each half of dough out into a large rectangle, the size of half a sheet cake.  Top one half with pizza sauce, cheese and pepperoni/Canadian bacon. 

Carefully place the other pizza dough rectangle over the top. 

Using a knife or pizza cutter, slice the dough vertically in 1 1/2 – 2 inch strips.  Twist both ends and place onto a cookie sheet for baking. 

Spritz lightly with olive oil, and garnish with parmesan cheese and Italian seasoning. 

Bake at 425 for 10-12 minutes until the dough is cooked and the cheese has melted. 

Serve warm. 

Enjoy! 

Tuesday, April 21, 2015

Ziti Stuffed Peppers

This quick and easy dinner combines the greatness of a pasta dish we all love – baked ziti, with a healthy serving of veggies. 

Your whole family will enjoy the cheesy goodness of these stuffed peppers. 

Ziti Stuffed Peppers – Adapted from Cinnamon Spice and Everything Nice

Ingredients

  • 1/2 C cooked, diced chicken
  • 4 bell peppers
  • 1 T minced onion
  • 1/4 tsp. minced garlic
  • 2 cans diced tomatoes
  • 1 tsp. basil
  • 1 tsp. oregano
  • 1 T parsley
  • 6 oz. rotini pasta
  • 1 C ricotta cheese
  • 4 oz. mozzarella cheese, shredded
  • 1/4 C Parmesan cheese
  • salt and pepper, to taste

Directions

Begin by slicing and coring the bell peppers.  Arrange them in a large 9x13 glass baking dish that has been lightly greased with olive oil.  Set aside.  Then, bring a pot of water to a boil and boil the pasta according to package directions.  Drain, and set aside.

Meanwhile, heat a skillet and add the onions, garlic and tomatoes; simmer for 2-3 minutes to boil off the excess liquid from the tomatoes. 

Then, add in the shredded chicken.  Alternatively, you could use ground beef, turkey or Italian sausage here too.  Simmer for 5-7 minutes. 

When the pasta is ready, add the pasta to the skillet.  Stir well and season everything with 1 tsp. basil, 1 tsp. oregano and 1 T parsley.  Add salt and pepper as desired. 

Stir in the ricotta cheese. 

Heat until warmed throughout.  Then, remove from the heat. 

Stir in 1/2 of the mozzarella cheese and fill the bell peppers.  I found it easiest to fill the peppers using a large cookie/ice cream scoop. 

Cover the pan with a cookie sheet, and bake at 400 for 30-35 minutes. Remove the cookie sheet and top with additional shredded mozzarella and Parmesan cheese.  Continue cooking, uncovered this time, for 7-10 minutes, or until the cheese is melted and the peppers are tender. 

Garnish with extra parsley before serving, if desired. 

Serve warm and enjoy! 

Monday, April 20, 2015

Menu Plan–April 20

Our menu highlight from last week goes to our Chicken and Brown Rice Bake – yum. 

Off to a new week! 

Breakfasts
Breakfast Burritos {freezer, new}
Granola
Berry Baked Oatmeal
Whole Wheat Waffles
Orange Zest Cranberry Muffins

Sunday
Teriyaki Pork Loin, Wild Rice, Steamed Veggies and Grilled Pineapple {new}
To do: Nothing

Monday
Crockpot Tacos {new}
To do: Make dessert for Life Group

Tuesday
Leftovers
To do: Thaw pork

Wednesday
Crockpot Balsamic Pork Roast with Apples and Sweet Potatoes
To do: Nothing

Thursday
BBQ Pulled Pork and Potatoes
To do: Start potatoes in crockpot

Friday
Chicken Noodle Soup Casserole {new}

Saturday
TBD

Menu Plan Monday is hosted at Organizing Junkie - stop by for hundreds of menus

Find more great menus at OrgJunkie’s Menu Plan Monday!

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