Weekly Menu Plan Oct 17 to Oct 23

Weekly Menu Plan for October 17-October 23

Monday

Cornbread Surprise, made a big batch of this stuff, going to be freezing 4 of them and keep 2 in the fridge one for dinner tonight and the other for lunch tomorrow.  I made them in small throwaway pans, so perfect amount for 2 people with not a huge amount of leftovers. 

Recipe for Cornbread Surprise (note this recipe is for freezer batch cooking, you can lessen the ingredient if you want a single meal.)

Ingredients:

1 Cup Onion and Pepper Mix (I used a frozen bag)

2 Packages Ground Turkey (usually a little more then a pound per package)

2 TBSP Vegtable oil

1 Can Rotel

1 TBSP minced Garlic

Salt

Pepper

Cumin

Onion Powder

1 Can Diced Tomatoes

1 Can Cream Corn

2 Cans Whole Kernel Corn

2 Cans Ranch Style Beans

1 8 oz Package of Fat Free Cream Cheese

1 Can Chicken Broth

3 Packages Cornbread mix (prepare as directed on box)

3 Cups Shredded Cheese (I used cheddar and a Colby mix)

1 Pack of Taco Seasoning

1.   Saute Onions and peppers with the oil.  Add in garlic.  Add in Ground Turkey and cook till no longer pink.  Then add in the taco seasoning. 

2.   Now throw in all the canned goods and the cream cheese, heat to boiling and then simmer for about 15 minutes. 

3.   Prepare the Cornbread mix.  Preheat oven to temp on cornbread box. 

4.   Add meat mixture to your baking pan and then top with shredded cheese and then top with the prepared cornbread mix, and bake in the oven for the time on the cornbread box.

Tuesday

Leftovers, we have some leftover chicken I will take off the bone from Sunday, and some leftover macaroni salad, some shredded cheese, some leftover tamales from Saturday, and some flatbread, and I’m sure we’ll also have some leftover cornbread surprise, so we can use up all those leftovers today so they don’t go to waste, I’m sure it’ll be plenty for lunch for tomorrow too.

Wednesday

Homemade freezer lasagna.  Taken out of the freezer Monday to defrost. 

Thursday

Leftover Lasagna.

Friday

Today is my hubbys birthday, promised him I’d make him a strawberry cake, but I’m going to only keep out a small amount the rest is getting baked into cupcakes and frozen right away otherwise it’ll get eaten right away.  Note: we were suppose to have bean burgers tonight for his birthday, but him and Brandon got home early and I had just finished putting on my makeup so I ran to the bedroom and told them not to come in and I got all dressed up nice, and told them since ya’ll are here early we’re going out somewhere nice instead of eating bean burgers.  So we went to a nice Japanese restaurant in mesquite, we shared a couple of sushi rolls and chicken and beef teriyaki.  Then we went to BJ’s and shared an alcoholic drink and a dessert.

Saturday

Today we have a couple of events to go to, Brandon has a running school thing we have to go alllll the way to plano for, which is a 3 hour commute to and from our house, and then after that we have a meeting with these people we won a vegas trip with at the fair, and its in the same area as brandons school thing, but we’ll be gone pretty much most of the day so I’m sure we’ll eat out for at least lunch today.  Note: My hubby got a couple of gift cards from work for Macaroni grill, that could be worth 5 dollars up to 500 dollars, we ended up having 5 on one and 50 on the other, so we splurged and had a really nice lunch, and none of us had eaten at a macaroni grill before, it was really good.  Then for dinner we drove past this little pizza place on the way to the vacation thing so we decided to go back there after for dinner.  We got a thin crust full of meat.

Sunday

Going to celebrate Michaels birthday today at his parents’ house, so we’ll be eating lunch there.  We had taco’s, tostadas, and cheesecake.  For dinner we came home and had the bean burgers we were suppose to have had on Friday. 

Weekly Menu Plan 10-3 to 10-9

 Here is my weekly menu plan, based on ingredients I already have in my house, I wish there were more veggies, but I'm do for a shopping trip to buy veggies, so for now I just want to use up what we got....plus its better to have a plan with the veggies cause they go bad quick unless they're frozen which i usually prefer most of my veggies frozen so i'm not timed on when i need to use them, we have some bean sprouts and zuccinni that i'm going to use for my chinese food day, in my stir fry and rice and we have onion and green pepper that i put in almost everything, and we have mixed frozen veggies, it just seems to be a week of corn and mashed potatoes though, so next week i'll try for more colorful things, i just have this bag of potatoes that i need to use up this week, or they're going to start sprouting as a few already are.  Also planning on making some Pinto beans in the slow cooker sometime this week to freeze in 1 cup servings.

Weekly Menu Plan 10-3 to 10-9

Monday-Sour Cream Chicken Enchilada Casserole.  (already made this yesterday and put it in the fridge for today.)  Was enough for Lunch for both of us as well.

Recipe

3-4 Chicken breasts cooked and cubed or shredded

Half a can Rotel

Half a can Cream of Chicken Soup

Half a cup of Sour Cream

Various Spices (Salt, Pepper, Cumin, Onion Powder, Garlic Salt, Seasoned Salt) Really can put in pretty much whatever spices you feel like. 

9 corn tortillas

2 Cups Shredded Cheese

Half a Can Refried Beans

·       Pre-heat oven to 400 degrees.  Mix Chicken, Rotel, Soup, Sour cream, Spices in pan and heat. 

·       Take a baking pan and add three of the corn tortillas to the bottom, two next to each other and I had to cut the third in half to fit them.  Then add the beans to the tortillas, and add some shredded cheese.

·       Take another layer of 3 tortillas and put on top and then add some of the chicken mixture and some shredded cheese, and then the last layer add some tortillas and chicken mixture and cheese.  I only put the beans on the bottom layer but you can put them on each layer if you want. 

·       Then Bake in the oven for 15-20 minutes, till cheese is melted.

Tuesday

Lasagna and Mashed Potatoes.  Making 2 lasagnas, one to freeze, making extra sauce to freeze.  The potatoes should be enough to last for at least 2 meals so whatever I make tomorrow can be served with mashed potatoes. Note: ended up burning both lasagnas, but they still taste fine, so they're still good to go, just less cheesy, but when i was younger my favorite piece of lasagna was always the piece with the burnt cheese, so its not to bad, hopefully it'll still be ok in the freezer and reheated though. 

Wednesday

Mashed potato Pie.  Take leftover mashed potatoes put on bottom of pie dish or baking pan, put a can of corn over that, and some cooked meat, I have some fajita meat that’s already cooked in the freezer I can add on top and some cheese on top of that and bake it in the oven, I have half a can of cream of chicken soup in the fridge that needs to be used up so I can mix that with the meat and put that on top and then the cheese on top of that, so it makes sort of a gravy. 

Thursday

Breakfast for dinner, Take the bag of mixed sausage and veggies and add some eggs to it and a couple of potatoes and some toast.

Friday

Chinese Food at home.  Make Chinese fried rice, and lemon chicken with this new sauce I bought at the Asian market, but i'm not going to fry the chicken like they typically do with lemon chicken, i'll just bake it in the oven or boil it and then add the sauce and bake it with the sauce for a bit with some pineapple tidbits and some veggies. 

Saturday

Hot Dog Casserole.  With Turkey Weiners and Wolf Brand Turkey Chili, and heartsmart Bisquick mix and Shredded cheddar cheese, with French fries made out of real potatoes and baked in the oven.

Sunday

Fend for yourself day, leftovers or go out to dinner.