Meal Planning Monday

Hello friends! I'm going to give this a try and see how it works out, a couple of my fellow bloggers do it and it seems to work really well for them! I'm also going to include an ingredient list for each recipe, just in case you'd like to make a grocery list like I do :)

So let's get started! :)

Monday: BLTA"t" and Tomato Basil Soup

Ingredients

1 pkg turkey bacon

1 Oat Nut bread *our fave

lunch meat of your choice *we like turkey

Avocado *if it's in season

Tomato *just for me, that's why there's a little "t"

2 large lettuce leafs

Safeway brand Tomato-basil soup

Tuesday: Tacos with Spanish Rice

Ingredients

Taco shells *I like Ortega OR medium tortillas

1 lb ground turkey *I stopped using ground beef all together

fat free sour cream

grated Cheddar cheese *Or any cheese of your choice

sliced medium black olives

salsa *again your choice, Bryan like Pace Picante sauce

shredded lettuce

Uncle Ben's Sante Fe rice

Wednesday: Charlie's Italian Pot Roast with steamed broccoli

(This one is going to take some ahead prep time as it will be in the crock pot all day)

Ingredients

6 medium size Russet potatoes

1 medium onion *I like to use sweet onions in cooking

3-4lb boneless beef roast

26oz jar tomato pasta sauce

3 beef bouillon cubes

2-3 heads of broccoli

Directions for pot roast

1. Wash and cube potatoes and dice onion, place in bottom of slow cooker

2. Meanwhile brown roast on top and bottom in non stick skillet

3. Place roast on top of potatoes and onions. Pour any drippings from the skillet over the beef.

4. Mix one cup pasta sauce and 1/2 cup water together in a small bowl. Stir in bouillon cubes. Spoon mixture over meat.

5. Cover and cook on low for 6-7 hours or until meat is tender.

6. Transfer roast, potatoes, and onions to serving platter and cover with foil.

7. Take one cup cooking juices from the slow cooker and place in medium-sized saucepan. Stir in remaining tomato sauce and cook on low to medium until heated through.

8. Serve the heated sauce over the beef and fixings.

Thursday: Spicy Garlic Lime Chicken with rice

Ingredients

3/4 tsp salt

1/4 tsp black pepper

1/4 tsp cayenne pepper

1/8 tsp paprika

1/4 tsp garlic powder

1/8 tsp onion powder

1/4 tsp dried thyme

1/4 tsp dried parsley

4 boneless/skinless chicken breasts *I prefer the thin cut ones you can get at Safeway

-1 TBSP butter (I omitted this but it calls for it)

-drizzle of EVOO

-2 tsp garlic powder

-3 TBSP lime juice

Directions for chicken

1. In a small bowl mix together the salt, pepper, cayenne pepper, paprika, garlic powder, onion powder, dried thyme, and dried parsley. Rub the mixture on each side of the chicken breasts.

2. Heat the butter and EVOO in a large heavy skillet over medium heat. Saute chicken until golden brown, about six minutes on each side. Sprinkle garlic powder and squeeze the juice of a lime on each side of the chicken and continue saute until it's cooked through and the juices run clear.

Friday, Saturday, Sunday: No Plans

The reasoning is because we are normally with family or eat out at a restaurant on these days. I'm OK with that, not having to cook 3 out of 7 days a week isn't too bad :)

Leftovers

Leftovers are tricky because Bryan and I both like variety, so I like to cook something different each night, but take the leftovers for lunch if we have them!

Hopefully this helps a little, I know when I put it all down, it definitely helps me out. And sometimes things don't go the way I plan them, like last week, neither Bryan or I were very hungry and all I ended up making were some scrambled eggs. Just the way it goes :) Thank goodness for a husband that rolls with the punches!