Cooking Day

Our Weekly Menu Plan

by Katie on March 17, 2014

I know it’s been quite some time since I’ve posted our family’s weekly menu plans.  Since starting the South Beach Diet this past summer, my husband and I have been sticking with different variations of chicken, pork loin, ground sirloin, and fish for dinner.

As the weeks progressed, our kids (some of whom are braver than others!) started trying the different meals that we had prepared and found that they liked most of them.  We gradually started narrowing down which meals were liked by the majority of our clan, and created a master list of meals for dinner.

This has not only simplified my prep time for dinner, but it has encouraged all of our children to start eating healthier as well.  We are always on the lookout for new healthy recipes, and all of us have really enjoyed trying a variety of new meals.

Here’s what we have planned for this week:

Monday - bourbon chicken, steamed broccoli with lemon, fresh fruit

Tuesday – grilled teriyaki chicken, steamed green beans, spinach salad

Wednesday - salmon, spinach salad, fresh fruit

Thursday - ground sirloin burgers on slimwiches, cantaloupe, steamed veggies

Friday – seasoned tilapia fillets, steamed broccoli, fresh fruit

Saturday – church potluck (bringing a salad and dessert)

Sunday – turkey chili, steamed veggies, fruit

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Our Weekly Menu Plan

by Katie on July 29, 2013

You’ll notice that we have honey glazed chicken on our menu plan….again.  Don’t get me wrong, I really like the recipe, but my children are totally somewhat obsessed with the meal!  If it was up to my two older sons, we would have honey glazed chicken at least twice a  week.

I’m trying a few new recipes this week, and plan to start freezer cooking either this week or next to fill the freezer before the school year starts (it’s coming up way too soon!).  Here’s what we have planned for this week’s menu:

Monday – beef tacos, rice, fresh fruit

Tuesday – kraft fresh take chicken, seasoned potato wedges, green beans

Wednesdayphilly cheesesteak calzones, grilled veggies, fresh fruit

Thursdayhoney glazed chicken, rice, corn on the cob

Fridaysaucy meatballs, buttered noodles, fresh fruit

Saturdaybaked potato bar, fresh fruit

Sundaychicken verde enchilladas, rice with cilantro, corn

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Our Weekly Menu Plan

by Katie on July 22, 2013

One of our favorite recipes from last week was by far the Beach Street Lemon Chicken Linguine.  I loved all the fresh ingredients, and it paired perfectly with fresh green beans and fruit.

The kids have decided that this week is Italian week, so you’ll likely notice a trend with our menu plan!  Here’s what we have planned for this week:

Monday - lasagna, cheesy biscuits, watermelon

Tuesdaychicken bacon ranch pizza, fresh fruit

Wednesday – spaghetti, fresh bread, salad

Thursday – dinner out with extended family

Fridaychicken parmesan, pasta, fresh fruit

Saturday – glazed meatloaf, potato wedges, corn

Sundayhoney glazed chicken, rice with cilantro, fresh green beans

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Our Weekly Menu Plan

by Katie on July 15, 2013

With the forecast predicting 90 degree temperatures all week, I’m planning to incorporate quite a few crock pot and stove top recipes into this week’s menu plan.  Our air conditioning unit is pushing towards its 30th birthday, so I’m trying to lighten its load as much as possible.

You’ll see a repeat for the lemon chicken linguine on this week’s menu plan.  We had a busier evening than expected one day last week, and I substituted a quicker meal in its place.  However, we did try the honey glazed chicken, and all I can say is…amazing!  I used a 2.5-lb. bag of chicken for the recipe, and by the time dinner was over, not one scrap of chicken remained.

Here’s what we have planned for our menu this week:

Monday - grilled chicken tacos, rice with cilantro, fresh fruit

Tuesday – lemon chicken linguine, grilled vegetables, watermelon

Wednesday - dinner out

Thursday – baked ziti, bread, fresh fruit

Friday - leftovers

Saturday – brown sugar chicken, rice, snap beans

Sunday – teriyaki chicken, rice, grilled vegetables

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Our Weekly Menu Plan

by Katie on July 8, 2013

One of my goals this summer is to experiment with a variety of new recipes.  As much as I love our family’s favorite meals, there are only so many times you can make them in one month without getting completely burnt out.

I made two new recipes last week – chicken bacon ranch pizza and chicken enchiladas verde – both of which were amazing!  I’ll be posting these recipes later this week.  In the meantime, here’s what we have planned for our menu this week:

Monday - pizza at pool (everyone needs a no-cook day, right?!)

Tuesday - BBQ beef sandwiches, grilled potato wedges, corn

Wednesday - honey glazed chicken, Chipotle-style rice, green beans

Thursday – lemon chicken linguine, fresh fruit

Friday - chicken bacon ranch pizza, salad, fresh fruit

Saturday - sweet and sour chicken, rice, grilled veggies

Sunday - leftovers

So I have to confess, I stumbled across a new (well, new to me!) recipe blog that I’m completely in love with!  Mel’s Kitchen Cafe has so many unique and delicious recipes, and our family has really enjoyed the ones we’ve tried so far.  I’ll keep you posted after I try two more of her recipes this week (you can find the links to the recipes above).

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Our Weekly Menu Plan

by Katie on February 12, 2013

With Lent starting this week, I will be incorporating a number of meatless meals into our menu plan rotations.  I’m hoping to try a few new meatless recipes during Lent, as well as a recipe for homemade bread since I didn’t have a chance to try making homemade bread last week.

Here’s our menu plan for this week:

Mondaybaked potato bar, fresh fruit

Tuesday – spaghetti and meatballs, salad, homemade bread

Wednesday – salmon, rice with cilantro, broccoli

Thursdayhomemade pizza, breadsticks, fresh fruit

Friday – dinner out

Saturdaybrown sugar chicken, rice, green beans

Sunday – leftovers

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Our Weekly Menu Plan

by Katie on February 4, 2013

I’m happy to say that I’m finally feeling on the positive side of healthy again, and I’m past the stage of scheduling “crisis meals.”  In fact, I’m hoping to tinker around with a few homemade bread recipes this week.  If I come across a recipe that’s a hit with our family, I’ll be sure to share it.

Here’s what we’re planning for our meals this week:

Mondaychicken bake, homemade bread, green beans

Tuesday - kraft fresh take chicken, baked potatoes, green beans

Wednesday – tacos, rice with cilantro, corn, fresh fruit

Thursday – marinated chicken with tomato & avocado salsa, rice, fresh fruit

Fridayhomemade pizza, salad, fresh fruit

Saturday – pulled pork barbecue, chips, fresh fruit

Sunday –  dinner out

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Our Weekly Menu Plan

by Katie on January 29, 2013

This week’s menu plan has one unifying theme – simplicity!  After rounding the corner with the flu, I managed to swing right into strep throat.  As a result I started taking an antibiotic, only to find that I was incredibly allergic to it.  After a trip to the emergency room, several rounds of steroids, and plenty of Benadryl, I’m finally starting to see the light at the end of the tunnel.

However, the past two weeks have left me feeling very drained, so I’ve picked the simplest meals from our menu and am utilizing them to create a no-fuss menu plan.  I am more than ready to be back in full swing next week with a new arsenal of energy behind me.

Here’s our menu plan for this week:

Mondaylasagna, bread, side salad

Tuesday – spaghetti with meat sauce, fresh fruit, chocolate cake (compliments of my husband & kids!)

Wednesday – leftovers

Thursday – frozen pizza, fresh fruit, salad

Fridaybaked potato bar, fresh fruit

Saturdaybrown sugar chicken, rice, green beans

Sunday – pork barbecue, chips, corn, orange slices

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Our Weekly Menu Plan

by Katie on October 16, 2012

Here’s our family’s menu plan for this week:

Monday – Skyline Chili 3-ways and chili dogs, fresh fruit

Tuesday – Leftovers

Wednesday - Garlic roasted chicken & potatoes, steamed broccoli, fresh bread

ThursdayVegetarian chili, tortilla chips, fresh fruit

FridayChicken bake, corn, fresh bread

SaturdayBaked potato bar, fresh fruit

Sunday – Kraft fresh taste chicken, baked potatoes, carrots

Since this is exam week for our oldest, I’m keeping my freezer cooking list short and sweet.  Here’s what I’m planning to accomplish:

meatballs
waffles
pumpkin muffins
pumpkin butter
apple muffins

I’ll post pictures and updates at the end of the week.

 

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I broke up this week’s freezer cooking into three different sessions.  I started out on Monday with two family packs of boneless chicken breasts.  I tossed 2/3 of the first pack in the oven for about 45 minutes to cook.

While they were cooking, I cut the remaining pieces into thirds.  I opened the three bags of Kraft Fresh Take that I had purchased last week, and dumped all three into a large ziploc bag.  I then tossed the chicken into the bag (a few pieces at a time), and coated generously.  After coating, I split the chicken into two 9×13-pans and one 8×8-pan.

I wrapped the pans in plastic wrap and foil, marked the top of each one with the name of the meal along with the date, and popped them into our deep freeze.  Once I was finished, I pulled the chicken out of the oven, diced it, and tossed it in the fridge for the meals I was making on Tuesday.  Total time spent on freezer cooking – 50 minutes.

On Tuesday, I made two pans of chicken bake.  I started the water to boil while I combined the topping for the casseroles.  Once I drained the noodles, I put together the two pans of chicken bake, and put them in the freezer.  Freezer cooking time – 20 minutes.

I finished my freezer cooking for the week on Wednesday, by making a pan of lasagna.  To save time, I browned the meat and combined the filling while the noodles were cooking.  It only took a few minutes to combine the layers once the noodles were done cooking.  Time spent on freezer cooking – 25 minutes.

Overall, I spent a total of about an hour and a half on freezer cooking, and I now have 5 meals in my freezer.  By breaking up the cooking sessions, I was not totally fried by the end of my cooking, and was able to utilize my time efficiently.

In order to make the meals listed above, I used the following ingredients:

2 family packs of boneless chicken breasts
3 packs of Kraft Fresh Take
1/2 stick butter
4 cans cream of chicken soup
2 cans chicken broth
2 boxes of pasta
4 bags of mozzarella cheese
1 lb. of ground beef
1/2 box of lasagna noodles
1 jar of pasta sauce
1-16 oz. container of cottage cheese
1 egg

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