Weekly Meals

Canned Chicken Tortilla Soup

2009-11-14T13:30:00.000-08:00

1 (15 ounce) can whole kernel corn, drained-I use Mexicorn
3 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can cream of chicken soup
2 (10 ounce) cans chunk chicken or use 2 to 3 cooked chicken breasts cubed
2 (15 ounce) cans black beans-drain well
2(10 ounce) cans diced tomatoes with green chiles (rotel)-I use the mexican rotel one with
lime and cilantro
Add cumin, chili powder, garlic powder and fresh cilantro to taste

Serve with crushed tortilla chips, diced avocado, shredded cheese and green onions

Your Weekly Meal Planner,

Dorito Casserole

2009-09-06T06:20:00.000-07:00

This was the subject on Twitter this morning. It looks yummy, I haven't tried it yet but definitely want to. Apparently, this is speciality of Charlie Gibson, from Good Morning America. Here is a link to it as well

DORITO CASSEROLE

Casserole Ingredients:

• 1 large 13-ounce package of Doritos (save 2 cups for casserole topping)

• 2 tbsp. onion, grated

• 1 10-ounce can of chili with beans

• 10- to 15-ounce enchilada sauce

• 8-ounce can tomato sauce

1½ cups of shredded sharp cheddar cheese

Topping Ingredients:

• 2 cups Doritos

• 1/2 cup of shredded cheddar cheese

• 1¼ cups sour cream

Casserole Directions:

• Preheat oven to 375 degrees.

• Crumble 6 cups of Doritos with your hands into a large mixing bowl.

• Add the onion, the chili, the enchilada sauce, tomato sauce and 1½ cups of cheddar cheese to the crumbled Doritos. Stir with a rubber spatula to combine. Place mixture into an 8½ x 11-inch oven-proof casserole dish.

• Bake for 20 minutes.

• Remove from the oven. Spread the sour cream over the top of the casserole with a large spoon or rubber spatula. Top with remaining 2 cups Doritos. Then sprinkle with the 1/2 cup of the cheddar cheese.

• Bake for another five minutes and serve.

Your Weekly Meal Planner,

Sept 7th-Sept 13th

2009-09-06T06:18:00.000-07:00

No meal plan this week. My mom is coming in so we will probably be eating out some and my mom will be doing some cooking too! Yeah Me!

Your Weekly Meal Planner,

August 31st-Sept 6th

2009-08-29T08:07:00.000-07:00

MONDAY

BLT's
Carrot and Raisin Salad--recipe

TUESDAY

Easy Beef Stroganoff--recipe
Egg Noodles
Green Beans
Rolo Turtles--recipe

WEDNESDAY

Crockpot Chicken Alfredo--recipe
Caesar Salad
Garlic Bread
Almond Toffee Bars--recipe

THURSDAY

Country Stew--recipe to be added soon so please check back!!
Corn Bread
Green Salad
Brownies

FRIDAY

Out to eat!

SATURDAY

Philly Cheese Steaks
French Fries
Fresh Fruit

SUNDAY

Grilled Cheese
Tomato Soup (from LaMadeleine)
Leftover Brownies and Toffee Bars--it's a tough job but someone's gotta do it!!

Your Weekly Meal Planner,

Almond Toffee Bars

2009-08-25T20:22:00.000-07:00

Almond Toffee Bars---from Eagle Brands website

Ingredients:

1 1/2 cups all-purpose flour

1/2 cup confectioners' sugar

3/4 cup cold butter or margarine

1 (14-ounce) can Sweetened Condensed Milk

1 egg, beaten

1 teaspoon almond extract

6 (1 3/16-ounce) milk chocolate-covered English toffee candy bars, cut into small pieces (I found these toffee pieces already broken up in the same place you find chocolate chips)

1 cup slivered almonds

Instructions

Preheat oven to 350ºF (325ºF for glass dish). In medium bowl, combine flour and sugar; cut in butter until crumbly. Press firmly on bottom of 13x9-inch baking pan. Bake 15 minutes.

In large bowl, combine sweetened condensed milk, egg and extract; mix well. Stir in toffee pieces and almonds.

Spread mixture evenly over prepared crust. Bake 25 minutes or until golden brown. Cool. Cut into bars. Store leftovers covered in refrigerator.

Your Weekly Meal Planner,

Rolo Turtles

2009-08-25T20:19:00.000-07:00

Rolo Turtles

Ingredients:

1 package Mini Pretzels
1 13-oz. package Rolo Candies (63 pieces)
1 package Pecan Halves

Directions:

Heat oven to 250.
Put one Rolo on top of each pretzel. Bake at 250 degrees for 4-5 minutes or until the candy is soft.

Remove from oven and quickly put a pecan on top of softened candy, push down and squish the chocolate into the pretzel.

Let sit out and cool for 10-15 minutes, then put baking sheet in fridge to harden the candies.

Store in sealed container --if there's any left!!

Your Weekly Meal Planner,

Easy Beef Stroganoff

2009-08-25T20:17:00.000-07:00

EASY BEEF STROGANOFF

Ingredients:

3/4 lb lean ground beef
1 jar Heinz HomeStyle Savory Beef Gravy (12 oz Jar)
1 can mushrooms, drained (7 oz can)
1/2 cup sour cream
4-6 cups hot cooked noodles
salt & pepper, to taste

Instructions:

In a medium skillet, cook ground beef over medium heat until browned and thoroughly cooked. Carefully drain liquids and return to stovetop. Stir in gravy and mushrooms, and bring to a simmer, stirring occasionally. Remove from heat and stir in sour cream, until thoroughly combined. Add salt and pepper, to taste, and serve immediately over hot noodles.

Your Weekly Meal Planner,

Cubed Steak in Tomato Gravy

2009-08-25T19:59:00.001-07:00

Cubed Steak in Tomato Gravy

Ingredients:

2 or 3 cubed steaks cut into strips
2 TBSP. flour
2 or 3 cans stewed tomatoes--pureed
salt, pepper, garlic powder, soy sauce (optional) to taste
2 TBSP. EVOO

Directions:
Coat strips of cubed steak in flour and brown over medium heat in EVOO.
Place pureed stewed tomatoes in crock pot.
Add seasonings and steak strips to crock pot.
Cook on low for 6 hours or high for 3 hours.

Serve over rice or mashed potatoes.

Your Weekly Meal Planner,

August 24th-August 30th

2009-08-23T09:33:00.000-07:00

You would think that I haven't eaten this whole summer since I last posted a couple of months ago. But if you thought that, you would be wrong my friend and the proof is in the scale!!

So here I go with a weekly meal plan again!

MONDAY

Cubed Steak with Tomato Gravy--this is my mother-in-laws recipe so I am going to give it a stab! Don't really have a recipe, so I'm gonna wing it. If it turns out good, I will post how I made it!--recipe added
Served over Rice
Broccoli
Spreads-for dessert--recipe

TUESDAY

Chicken Tenders--nothing special here, I'm buying the precooked chicken tenders this week.
Mashed Potatoes
Cream Gravy
Green Beans
Strawberry Shortcake--recipe

WEDNESDAY

Navy Beans with dumplings
Corn Bread
Green Salad
Jello-O

THURSDAY

Stuffed Green Peppers--recipe
Mashed Potatoes
Green Beans or Broccoli or both depending on what I have leftover
Pudding

FRIDAY

Out to eat!

SATURDAY

Chicken Spaghetti--recipe
Olive Cheese Bread--recipe
Fast and Easy Tiramisu--recipe

SUNDAY

Quick and Easy Potato Soup--recipe
Grilled Cheese

Your Weekly Meal Planner,

Chicken Spaghetti

2009-08-23T07:26:00.000-07:00

CHICKEN SPAGHETTI

INGREDIENTS:

3 skinless, boneless chicken breasts

1 (8 ounce) package spaghetti

1 (10.75 ounce) can condensed cream of chicken soup

1 (10 ounce) can diced tomatoes with green chile peppers(Rotel)

1 pound processed cheese food (eg. Velveeta)--I use half Velvetta and half Cheez Whiz

salt/pepper and garlic powder to taste

DIRECTIONS:
Boil chicken in a large pot of salted water. When chicken is done, remove from pot, keeping water/broth at a boil. Cut up chicken or shred and set aside. Put spaghetti in boiling chicken broth and cook for 8 to 10 minutes, until tender.
When done, drain broth. Return pot with cooked spaghetti to stove, put over low heat. Add shredded chicken, soup, diced tomatoes with chile peppers and cheese. Season with salt, pepper and garlic powder to taste.

Your Weekly Meal Planner,

Stuffed Green Peppers

2009-08-23T07:22:00.000-07:00

STUFFED GREEN PEPPERS

6-8 large green peppers

1 lb ground beef

1/2 onion diced

1 bag shredded mozzarella

2 medium cans tomato sauce

2 cups rice

Wash green peppers, cut off top and scoop out insides carefully. Set aside.

Cook rice according to package directions. Brown the ground beef and onion in a skillet, drain off grease and add tomato sauce (leaving some to cover bottom of cooking dish).

Add cooked rice to meat mixture and stir together well. Place some mozzarella in bottom of green peppers and then spoon in meat mixture, packing down carefully until filled.

Sprinkle mozzarella on top.

Bake at 375°F in a covered roasting pan or baking dish with foil over top until green pepper is slightly soft.

Your Weekly Meal Planner,

Fried Oreos!!

2009-07-02T20:15:00.000-07:00

While in Gatlinburg, Tennessee for our summer vacation I had fried Oreos for the first time!

They were so good that I decided to try and make them at home.

So I bought this funnel cake batter

dipped the oreos in the batter and fried them in some canola oil

sprinkled with some powdered sugar

and viola!!

I'm telling you, these are amazing! I used reduced fat oreos so I'm sure they were very low calorie and heart healthy too!!

Your Weekly Meal Planner,

5 Minute Chocolate Cake

2009-06-17T17:58:00.000-07:00

Can you believe my personal trainer sent this to me-- Does that mean I have approval to eat it, even if it doesn't, I'm digging in!! Yum Yum

5 MINUTE CHOCOLATE MUG CAKE
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug (MicroSafe)

Add dry ingredients to mug, and mix well.
Add the egg and mix thoroughly.
Pour in the milk and oil and mix well..
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.
The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
EAT ! (this can serve 2 if you want to feel slightly more virtuous).

And why is this the most dangerous cake recipe in the world?

Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

Your Weekly Meal Planner,

June 15th-June 21st

2009-06-13T13:22:00.000-07:00

MONDAY

Red Beans and Rice-leftover from last week
Cornbread
Green Salad

TUESDAY

Grilled Chicken
Broccoli and Rice Casserole--recipe
Coca Cola Cake--recipe

WEDNESDAY

Spaghetti and Meatballs
Green Salad
Jell-O

THURSDAY

BLT's
Chips
Carrot/Celery with Ranch Dip

FRIDAY

Out to eat

SATURDAY

Hamburgers/Hotdogs on the grill
Broccoli Slaw--recipe
Baked Beans--recipe

SUNDAY

Grilled Cheese
Tomato Soup
Green Salad
Triple Chocolate Surprise--recipe

Your Weekly Meal Planner,

Triple Chocolate Surprise

2009-06-13T11:15:00.000-07:00

You make this in the crockpot!!

1 package chocolate cake mix
8oz. sour cream
1 cup chocolate chips
1 cup water
4 eggs
3/4 cup oil ( I use canola)
1 package instant chocolate pudding mix

DIRECTIONS:

Spray crock pot with PAM

Mix all ingredients and pour into crock pot.

Cook 6-8 hours on low or 3-4 hours on high

Serve warm with ice cream

Your Weekly Meal Planner,

Coca Cola Cake

2009-06-13T11:08:00.000-07:00

I love Cracker Barrel's Coca Cola cake but it is only seasonal. So when my friend, Ashley, gave me this recipe I was so excited! It tastes just like the Cracker Barrel cake!!

2 cups flour
2 cups sugar
2 sticks butter
3 tablespoons cocoa
1 cup Coca Cola
1/2 cup buttermilk
2 beaten eggs
1 teaspoon baking soda
1 teaspoon vanilla
1/2 cup miniature marshmallows

ICING

1/2 cup butter
3 tablespoons cocoa
6 tablespoons Coca Cola
16oz powdered sugar
1 cup chopped pecans

DIRECTIONS:

Combine flour and sugar in a mixing bowl and set aside.

Heat butter, cocoa and Coke to boiling and pour over flour and sugar mixture, mixing well.

Add buttermild, eggs, baking soda, and vanilla.

Stir in marshmallows, which will float on top.

Pour into a greased sheet cake pan and bake at 350 for 30-35 minutes.

Ice while warm.

To make icing, combine butter, cocoa and Coke, heat to boiling.

Pour over sugar and beat well.

Add pecans.

Spread over warm cake.

Store leftovers in fridge.

Your Weekly Meal Planner,

Broccoli and Rice Casserole

2009-06-13T11:03:00.000-07:00

My aunt gave me this recipe. It is very similar to my Chicken and Rice Casserole but without the chicken

1/2 c. chopped celery
1/2 c. chopped onions

Saute in 3/4 stick butter; set aside.

2 c. cooked rice
8 oz. Cheddar or Velveeta cheese
1 can cream of mushroom soup
1 (10 oz.) pkg. chopped broccoli, cooked

Mix all ingredients together in casserole dish. Bake at 350 degrees for 45 minutes, uncovered.

Your Weekly Meal Planner,

June 8th-June 14th

2009-06-06T10:50:00.000-07:00

MONDAY

Crockpot Chicken Alfredo--recipe

Caesar Salad

Garlic Bread

Chocolate Tres Leches--recipe

TUESDAY

French Dip Sandwiches--recipe

Sweet Potato Fries

Fresh Fruit

WEDNESDAY

Chicken and Rice Casserole--recipe

Broccoli

Strawberry Shortcake--recipe

THURSDAY

Tony Chacheres Red Beans and Rice

Salad

Corn Bread

Pudding Parfait

FRIDAY

Out to eat

SATURDAY

Tacos

Ranch Beans

Fresh Fruit

SUNDAY

Sausage

Macaroni and Cheese

Green Beans

Brownies

Your Weekly Meal Planner,

Chicken and Rice Casserole

2009-06-06T08:40:00.000-07:00

INGREDIENTS:

1/2 stick butter
3/4 cup green onion, chopped
1/4 cup celery, chopped
1/2 tsp. salt
1/2 tsp. pepper
2 or 3 chicken breast, cubed
4 oz. jalapeno cheese whiz*
1 can cream of chicken soup
2 cups cooked rice

* note: I haven't been able to find the jalapeno cheese whiz in a while so I have been using the regular cheese whiz and adding a few chopped up jarred jalapenos

DIRECTIONS:

Melt butter in skillet

Add onion and celery and saute

Add chicken and cook throughly until no longer pink

Place chicken and veggies in a casserole dish

Stir in soup, cheese whiz, and salt and pepper-mix well

Add cooked rice and mix well

Bake @ 300 for 30-40minutes until bubbly hot.

Can refrigerate recipe before baking. I usually make it in the morning and keep it in the fridge until ready to bake!

Your Weekly Meal Planner,

Chocolate Tres Leches Cake

2009-06-06T08:29:00.000-07:00

I got this recipe from the Eagle Brand website.

Ingredients

1 (18.25-or 18.5-ounce) package chocolate or vanilla cake mix
1 (14 oz) can EAGLE BRAND Sweetened Condensed Milk
3/4 cup whipping cream, unwhipped
3/4 cup coconut milk or MAGNOLIA Evaporated milk
1/2 teaspoon rum extract
1/2 teaspoon vanilla extract
3 Tablespoons unsweetened cocoa powder, sifted
1/4 teaspoon cinnamon

Instructions
	Prepare cake mix as directed or warm prepared cake.
	Combine the 3 milks and extracts. Remove 1/2 cup mixture to a smaller bowl; whisk in cocoa powder and cinnamon until smooth. Slowly whisk chocolate mixture back into larger milk mixture.
	Remove baked cake from oven. Cool slightly and transfer to a larger baking pan or deep serving dish. Using a fork, poke holes liberally in top and sides of cake. While cake is still warm, pour half the milk mixture overtop. Wait one minute and pour remainder over cake.
	Cover and chill 1 hour. Keep extra sauce on the table to spoon overtop. Garnish as desired. Store leftovers covered in refrigerator.

Your Weekly Meal Planner,

Crockpot Chicken Alfredo

2009-06-06T08:27:00.001-07:00

So easy and yummy! I love crockpot recipes. Fix it and forget it!!

4 boneless, skinless chicken breasts; cubed
2 cans of cream of chicken soup
1 c. parmesan cheese
1/2 c. melted butter
1/4 c. whole milk {not fat-free or 2%}
16 oz. sour cream
1 envelope of Italian dressing mix
1 lb. fettuccine noodles

Stir everything together in a crockpot except for the noodles. Cook on LOW for 6 hours. Then make the pasta according to package directions then drain. Stir the pasta into the crockpot and serve.

Your Weekly Meal Planner,

June 1st-June 7th

2009-05-30T23:00:00.000-07:00

MONDAY

Chicken Fried Chicken
Rice-a-Roni
Green Beans
Jell-O

TUESDAY

Spaghetti with Meatballs
Caesar Salad
Garlic Bread
Tiramisu-recipe

WEDNESDAY

Poppyseed Chicken-recipe
Broccoli
Brownies

THURSDAY

Homemade Pizza
Salad

FRIDAY

Out to eat!

SATURDAY

Penne ala Heidi-recipe
Green Beans
Rolls
Key Lime Pie-recipe

SUNDAY

Hot Dogs
French Fries
Watermelon
Leftover Key Lime Pie

Your Weekly Meal Planner,

Key Lime Pie

2009-05-30T20:54:00.000-07:00

This is a Weight Watchers recipe so it is low fat!

1 .3oz sugar free lime jell-o
1/2 cup boiling water
1 8oz. container fat free cool whip
2 8oz. containers key lime pie flavor light yogurt
1 9in. reduced fat graham cracker crust

Dissolve jell-o in water.

Fold in remaining ingredients.

Transfer to crust.

Refrigerate until firm.

Your Weekly Meal Planner,

Fast and Easy Tiramisu

2009-05-30T20:48:00.000-07:00

Got this recipe from Kraft.com

2 pkg. (3 oz. each) ladyfingers, split, divided
2 Tbsp. MAXWELL HOUSE Instant Coffee
1 Tbsp. sugar
1 cup boiling water
2 pkg. (8 oz. each) PHILADELPHIA Fat Free Cream Cheese, softened
1/2 cup sugar
2 cups thawed COOL WHIP LITE Whipped Topping
1 tsp. unsweetened cocoa powder

ARRANGE 1 package of the ladyfingers on bottom of 13x9-inch baking dish. Dissolve combined coffee granules and 1 Tbsp. sugar in boiling water. Brush 1/2 cup of the coffee mixture onto ladyfingers in dish.

BEAT cream cheese in large bowl with electric mixer until creamy. Add 1/2 cup sugar; mix well. Stir in whipped topping.

SPREAD half of the cream cheese mixture over ladyfingers in dish; top with remaining ladyfingers. Brush with remaining coffee mixture; cover with remaining cream cheese mixture. Sprinkle with cocoa powder. Refrigerate at least 4 hours. Store leftovers in refrigerator.

Jazz It Up

Add 2 Tbsp. almond-flavored liqueur or brandy to cream cheese along with the 1/2 cup sugar.

Your Weekly Meal Planner,

Penne ala Heidi

2009-05-30T20:40:00.000-07:00

I took 2 different penne pasta recipes and made it my own by adding chicken and eliminating some of the cream and adding evaporated milk. Enjoy!

Penne Alla Heidi

8 oz penne pasta
2 to 3 chicken breasts-cubed
2-4 Tbsp. olive oil
1 small onion chopped
2 cloves garlic chopped
1/2 cup white wine
1 8oz can tomato sauce
1/2cup heavy cream
1/2 cup evaporated nonfat milk
fresh basil and parsley-chopped
salt and pepper to taste

Boil pasta according to package direction.

Heat 2-4Tbsp. olive oil in skillet. Saute onion and garlic then add the chicken and cook until chicken is no longer pink.

Add the wine. Let it evaporate for a few minutes. Next add the tomato sauce, heavy cream and evaporated nonfat milk. Stir throughly then add basil and parsley. Salt and pepper to taste. Heat through.

Stir in pasta and serve immediately.

Your Weekly Meal Planner,

Poppyseed Chicken

2009-05-30T20:36:00.000-07:00

Pre-Ritz crackered

Ritz Cracker goodness!

My sister-in-law gave me this recipe. It is a very southern dish, so good but definitely not low fat or heart healthy!!

Poppy seed chicken

2 or 3 chicken breasts, boiled and cut in small pieces
1 16 oz sour cream
2 cans cream of chicken
2 tbsp. of poppyseeds (I don't measure - just shake some on)
Ritz crackers
1 stick of butter

Mix the first 4 ingredients and put in a baking dish. Cover with crushed up ritz crackers. Melt a stick of butter and pour on top. Bake at 350 for 20-30 minutes. Serve over rice!

Your Weekly Meal Planner,

May 25th-31st

2009-05-23T20:00:00.000-07:00

My meal plan for the 25th-31st

MONDAY

7 Layer Ranchero Dip-recipe
Hotdogs/Hamburgers
Baked Beans-recipe
Chinese Broccoli Slaw-recipe
Watermelon
Red, White and Blue Strawberries-recipe

TUESDAY

BLT's
Carrot/Raisin Salad-recipe
Fresh Fruit
Not Yo' Mama's Banana Pudding-recipe

WEDNESDAY

Chicken Enchiladas-recipe
Chips/Queso
Black Beans
Spreads-recipe

THURSDAY:

Philly Cheese Steaks
Potato Chips
Carrot Raisin Salad-leftover from Tuesday

FRIDAY:

Tomato Basil Soup from LaMadeliene
Grilled Cheese
Green Salad

SATURDAY:

Out to Eat!

SUNDAY:

Spinach and Bean Tostadas-recipe
Spanish Rice
Chips and Queso-leftover from Wednesday
Fresh Fruit

Your Weekly Meal Planner,

Red, White and Blue Strawberries

2009-05-23T15:00:00.001-07:00

I make these every Memorial Day and the 4th of July. So easy and so festive!

Ingredients:

Strawberries, washed and dried
White almond bark, melted according to package directions
Blue Sprinkles

Directions:

Dip strawberries into melted bark then dip immediately into blue sprinkles. Carefully remove green stem if you would like. Let harden on wax paper and serve. Can store in refrigerator for a day.

Your Weekly Meal Planner,

Baked Beans

2009-05-23T14:55:00.001-07:00

Baked Beans:

Ingredients:

1 large can of pork and beans
4 strips bacon
3/4 cup diced onions
1/2 cup diced green bell pepper
1/2 cup diced celery

Seasonings, more or less to your taste:

1/2 cup brown sugar
1 Tbsp. mustard
1 Tbsp. catsup
1 Tbsp. Worchestershire sauce
1 dash tobasco sauce (optional)

Directions:

Fry bacon until crisp, drain.

Saute onions, bell pepper and celery in bacon grease until tender.

Add sauteed vegetables, bacon and seasoning to the large can of pork and bean.

Bake at 350F for 45 minute to an hour

Your Weekly Meal Planner,

Not Yo' Mama's Banana Pudding

2009-05-23T14:47:00.000-07:00

My mom passed along this recipe to me when she saw it on Paula Deen's show. It is fabulous and is always a favorite when I take it to potlucks!

Not Yo' Mama's Banana Pudding

Recipe courtesy Paula Deen

Ingredients

2 bags Pepperidge Farm Chessmen cookies*
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Directions:

Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.

Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended.

Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

* I usually buy 3 bags of the cookies because some of them will be broken so by buying 3 bags, I am assured I will get enough whole cookies for the top of the pudding. On the bottom, it doesn't matter so much if you use broken pieces of cookies.

Your Weekly Meal Planner,

Chinese Broccoli Slaw

2009-05-23T14:44:00.001-07:00

I got this recipe from my friend Melissa and it is always a hit when I bring it to parties. It is a really good summer salad.

Chinese Broccoli Slaw:

Ingredients:

1 bag broccoli slaw, in a bag in the produce department
5 green onions, chopped
1 cup sunflower kernels
1 cup toasted* almonds ( i use the sliced almonds, but you could use slivered also)
2 packages chicken-flavored Ramen noodles, crushed

Mix all the above ingredients in a serving bowl

Dressing:

1/2 cup vegetable oil
1/3 cup sugar
1/4 cup white vinegar
2 seasoning packets from the Ramen noodles

Refrigerate dressing and toss with salad right before serving.

*toasting almonds: place almonds in a shallow microwaveable dish and microwave on high for 1 minute, check on almonds and microwavet at 15 second intervals until toasted.

Your Weekly Meal Planner,

Carrot Raisin Salad

2009-05-23T14:39:00.000-07:00

Shredded carrot, raisins and pineapple tidbits before combined with dressing

reserved pineapple juice

pineapple juice mixed with mayo.

adding the dressing to the carrot mixture

finished product!

Carrot Raisin Salad

Ingredients:

Small Can Pineapple Tidbits
2 Cups Shredded Carrots
1/4 cup raisins
3 TBSP. mayonnaise

Directions:

Drain pineapples, reserving juice.

Blend the pineapple juice and mayonnaise

Mix all ingredients together

Chill before serving

Your Weekly Meal Planner,

7 Layer Ranchero Dip

2009-05-23T14:31:00.000-07:00

Ingredients:

2 cans Frito brand Hot Bean Dip
3 avocados, mashed
3 tsp. lemon juice
1 tsp. pepper
1 cup sour cream
1 package taco seasoning
1/4 cup mayonnaise
2 small cans chopped black olives
6 green onions, chopped
1 tomato, chopped
1 8oz package shredded cheddar cheese

Directions:

Mix mashed avocados with lemon juice and pepper, set aside

Mix sour cream, taco seasoning and mayonnaise, set aside

Layer in 9 x 13 dish or cut recipe in 1/2 and use an 8 x 8 dish like I used in the photo above:

1st Layer: Bean Dip

2nd Layer: Avocado mixture

3rd Layer: Sour cream mixture

4th Layer: Black Olives

5th Layer: Green Onions

6th Layer: Tomato

7th Layer: Cheddar Cheese

Serve cold with tortilla chips. Store leftovers in the refrigerator.

Your Weekly Meal Planner,

Spinach and Bean Tostadas

2009-05-23T14:22:00.000-07:00

This is a Weight Watchers recipe. They are super easy, yummy and even my husband likes them.

Ingredients:

1 cup fat free refried beans
1 pkg frozen spinach, thawed and drained well
8 tostada shells
Shredded lettuce
Shredded low fat cheese
Tomato, chopped
Salsa
Low fat sour cream

Directions:

Spread a couple of tablespoons of beans on tostada.

Add a bit of spinach on top.

Bake on a cookie sheet at 350F for 5-7 minutes

Serve with remaining ingredients

Your Weekly Meal Planner,

Spreads-from The Pioneer Woman

2009-05-23T14:16:00.000-07:00

Saw these on The Pioneer Woman's site and had to try them. They are so yummy and everyone gobbles them up! I think of them as an inside-out chocolate chip cookie.

Spreads

1 cup brown sugar
1 cup margarine--(I use real butter)
1 egg
2 cups flour
1/2 teaspoon salt
1 teaspoon vanilla
6 to 8 ounces chocolate chips

Directions:

Preheat oven to 350 degrees.

Mix together brown sugar and margarine. Add egg and mix together. Add flour, salt, and vanilla, and mix together well.
Spread dough onto cookie sheet to a thickness of 1/4 to 1/2-inch.
Bake for 15 to 20 minutes, or until slightly brown.
Sprinkle chocolate chips evenly over the top. Return to oven for 1 minute.
Remove and spread melted chips over the top.
Cut into squares.

Your Weekly Meal Planner,

Low Fat Chicken Enchiladas

2009-05-23T14:01:00.000-07:00

My good friend and my personal trainer, Tara, passed along this delicious low fat recipe for chicken enchiladas.

Ingredients:

2 or 3 Chicken Breasts, boiled, cooled and shredded
4 green onions, chopped
2 TBSP cilantro, chopped
2 Jalapenos seeded and minced
3- 10oz. cans green enchilada sauce
10 corn tortillas
1 cup fat free cheddar cheese ( i use low fat cuz it melts better)

Directions:

Saute green onions, cilantro and jalapenos in a bit of EVOO.

Mix chicken, 1 can of enchilada sauce and the sauteed veggies together in a bowl.

Pour the other 2 cans in a separate bowl and heat in microwave for a couple of minutes to warm up the sauce.

Place a small amount of enchilada sauce in bottom of 9 x 13 pan.

Dip corn tortillas into enchilada sauce, add chicken mixture to middle of tortilla and roll up and place in pan. (Corn tortillas don't hold up to well, they usually rip on me when I roll them up, but don't worry, it will still taste good, it may not look great at first, but after baking and adding the cheese, the end product looks good and tastes even better.)

Pour remaining enchilada sauce over rolled enchiladas.

Bake enchiladas at 350F for 20 minutes.

Add cheese to top of enchiladas and bake an additional 5 minutes or until cheese is melted.

Your Weekly Meal Planner,

Cooking with Fashion

2009-05-20T08:01:00.000-07:00

Disney Fashion that is! I'm not much of an apron wearer (is that a word?) but when I saw this at Disney last month, I just had to get it.

No, I'm not pointing at my boob--it's Minnie Mouse cooking up some sweet stuff!

Your Weekly Meal Planner,

May 18th-May 24th

2009-05-16T17:51:00.000-07:00

Since I didn't use my original meal plan for the 11th-17th, I will be using that plan for this week with a few tweaks!

MONDAY

Apple Cider Pork--recipe
Mashed Potatoes
Roasted Vegetables--recipe
Applesauce

TUESDAY

Creamy Chicken Pesto Pasta-recipe
Broccoli
Rolls
Vanilla Cupcakes--recipe

WEDNESDAY

French Dip Sandwiches-recipe
Potato Chips
Carrots, Celery and Ranch Dip
Black Forest Dump Cake with Vanilla Ice Cream-recipe

THURSDAY

Italian Chicken Braid-recipe
Green Salad
Fresh Fruit

FRIDAY

Out to Eat!

SATURDAY

Taco Salad-recipe
Watermelon
Peanut Butter Dream Bars-recipe

SUNDAY

Teriyaki Chicken-recipe
Oriental Salad-recipe
Fresh Pineapple
Fortune Cookies

Your Weekly Meal Planner,

Egg and Sausage Casserole

2009-05-16T07:19:00.000-07:00

1 1/2 lbs. ground sausage (i use Jimmy Dean sage flavored)--cook and drain
9 eggs
12 slices of white bread without the crust. Cut each slice into 9 cubes
3 cups milk
1 1/2 cups shredded cheese ( i use cheddar)
salt and pepper to taste

Directions:

Combine all ingredients and refridgerate overnight

Bake at 350 for 1 hour

Your Weekly Meal Planner,

Baked French Toast-low fat!

2009-05-16T07:13:00.000-07:00

1 cup Maple Syrup--I use light maple
1 loaf French Bread
3 eggs
3 egg whites
1 1/2 cups skim milk
2 tsp. vanilla extract
3/4 tsp. nutmeg

Directions:

Lightly spray baking dish with cooking spray (PAM)
Pour syrup into dish
Slice bread into 8 2in thick slices and place over syrup
In bowl, combine eggs, egg whites, milk, vanilla and nutmeg-Beat well
Pour mixture over bread and cover dish. Refridgerate overnight
Bake @ 350 for 20 minutes covered with aluminum foil, remove foil and continue to bake for an additional 20 minutes.

Your Weekly Meal Planner,

Teriyaki Chicken

2009-05-15T13:13:00.000-07:00

Teriyaki Chicken

Ingredients

Boneless Chicken Breasts
Garlic powder to taste
Salt & Pepper to taste
Teriyaki Sauce (recipe below)

Place chicken in a shallow baking dish. Season chicken breasts with garlic powder, salt and pepper. Pour prepared teriyaki sauce over chicken and cover. Refrigerate for a few hours to marinate. (or overnight)

When ready, drain marinade and bake chicken at 375F for 20 minutes or until chicken is fully cooked. Or grill chicken on BBQ grill.

Make your own Teriyaki Sauce:

1/2 cup soy sauce
1/2 cup sweet rice wine (aka Mirin)
2 tbs sugar

Your Weekly Meal Planner,

Homemade Gatorade

2009-05-15T12:38:00.001-07:00

My friend Karen gave me this recipe and I love it. It tastes just like the real gatorade, my girls love it and it cost only pennies to make a 2 quart batch--what's not to love!!

8 Tbsp. sugar
1 Pkg Kool-Aid-any flavor you like. I have tried the lime and the red punch and I prefer red punch
3/8 tsp. Salt
1/8 tsp. Salt substitute (potassium)--I used NoSalt
2 Qt. Water

I make a batch and then fill up empty water bottles with it.

Your Weekly Meal Planner,

Oriental Salad

2009-05-14T13:22:00.000-07:00

This photo doesn't do this salad justice. I promise it is delicious--give it a try!

I received this recipe from a neighbor of mine and it is always a huge hit at parties!

Oriental Salad

1 Head Iceberg Lettuce, chopped
3 Green Onions,chopped
1-3oz container Crunchy Rice Noodles
Small Package Sliced Almonds-toasted
4 Tbsp. Sesame Seeds
6 slices bacon, cooked and crumbled

Dressing:

4 Tbsp. sugar
1 tsp. salt
1/2 c. vegetable oil
2 Tbsp. white vinegar
1 tsp. accent (msg)

Toss and serve with dressing

If I am bringing this to a party, I will make it ahead of time but not placing the ingredients together. It is best freshly made, otherwise it can get a bit soggy and the lettuce wilts quickly.

This is how I prepare it:

Tear the lettuce into bite-sized pieces and place in a bowl with a moistened paper towel over it. This helps keep the lettuce crisp and fresh.
Place all the items individually in ziploc bags.
Make the dressing.
Right before serving, toss all ingredients together

Your Weekly Meal Planner,

New Look

2009-05-14T07:36:00.000-07:00

Like the new look? You can spice up your blog too by clicking here

Be The Message

2009-05-10T07:28:00.001-07:00

I know I just posted my weekly meal plan for May 11th-May 17th but there will be some changes in our meal plan this week. We will be participating in this!

Won't you join us?

Here is my plan for this week

MONDAY

Caribbean Rice and Beans--recipe

TUESDAY

Rice with Chili Beans--no brainer with this one, just buy chili beans in a can and pour over rice

WEDNESDAY

Tony Chachere's Red Beans and Rice

THURSDAY

Rice with Lentils--my mom makes great lentil beans, so I will attempt to duplicate her recipe, she cooks without measuring so this should be interesting for me

FRIDAY

Rice with Pinto Beans

So it is rice and beans for us all week. Do you have any good rice and beans recipes? If so, pass them along in the comment section below

Your Weekly Meal Planner,

Caribbean Rice and Beans

2009-05-10T05:36:00.000-07:00

Ingredients:

• 2 to 3 teaspoons vegetable oil

• 1 small onion, chopped

• 1/2 cup sliced roasted red pepper

• 1/2 green bell pepper, thinly sliced

• 2 cloves garlic, minced

• 2 cans (15 to 16 ounces each) black beans, rinsed and drained

• 2 tablespoons white vinegar

• few dashes Tabasco

• 3 cups white rice, cooked

• 1 tablespoon dried oregano

• salt and pepper, to taste

Preparation:

Heat oil in a large skillet; sauté onion, red and green peppers and garlic until softened. Add black beans, vinegar and Tabasco. Bring to a boil; reduce heat to low, cover, and simmer for 5 minutes. Stir in cooked rice and oregano; heat through. Taste and adjust seasonings.

Serve with additional Tabasco.

Serves 6.

Your Weekly Meal Planner,

Quick and Easy Potato Soup

2009-05-09T18:05:00.000-07:00

Soups On!

Served with Grilled Cheese

Top Soup with Cheese, Bacon and Green Onions

Ingredients:

3 Cans of Chicken Broth
1 Package frozen Ore Ida Potatoes O'Brien
1 Envelope Country Gravy Mix
Salt and Pepper to taste

yields about 6 one cup servings

Directions:

Combine all ingredients in large stock pot. Bring to a boil and simmer for 45 minutes or until potatoes are tender.

I mashed the potatoes to give a thicker broth. Next time I make this, I think I will add 2 envelopes of country gravy mix

Your Weekly Meal Planner,

May 11th-May 17th

2009-05-09T07:00:00.000-07:00

Here is my menu plan for this week:

I have added links to the actual recipes where noted, just click on it and it will direct you to the recipe!

I will also be adding photos of the completed dish too--so check back often!

MONDAY

Apple Cider Pork--recipe
Mashed Potatoes
Roasted Vegetables--recipe
Applesauce

TUESDAY

Creamy Chicken Pesto Pasta-recipe
Broccoli
Rolls
Vanilla Cupcakes--recipe

WEDNESDAY

French Dip Sandwiches-recipe
Potato Chips
Carrots, Celery and Ranch Dip
Black Forest Dump Cake with Vanilla Ice Cream-recipe

THURSDAY

Italian Chicken Braid-recipe
Green Salad
Fresh Fruit

FRIDAY

Out to Eat!

SATURDAY

Taco Salad-recipe
Fresh Pineapple
Peanut Butter Dream Bars-recipe

SUNDAY

Red Beans and Rice--I use Tony Chachere's
Corn Bread
Green Salad

Your Weekly Meal Planner,

Olive Cheese Bread-From The Pioneer Woman

2009-05-08T20:49:00.000-07:00

1 regular can whole black (ripe) olives

1 6-oz jar pimiento-stuffed olives

2 green onions

¾ pound Monterey Jack cheese

½ cup real mayonnaise

1 stick butter, softened

1 loaf French bread

Roughly chop black and green olives. Slice green onions and give them a rough chop. Combine green onions and olives with the softened butter, ½ cup mayonnaise, and grated Monterey jack cheese. Mix thoroughly. Slice French bread in half lengthwise, then spread mixture evenly over the halves.

Bake at 325 degrees for 25 minutes, or until thoroughly melted and starting to turn light brown and bubbly. Cut into diagonal slices and serve with salad, with soup, with spaghetti, or as a yummy appetizer.

Make-ahead tips: You can make the cheese mixture up to two days ahead of time and store in the fridge. Or, you can spread the mixture on the bread and freeze the bread, unbaked, for several months.

This Olive Cheese Bread is so good and it freezes well too. See this site for more Pioneer Woman recipes.

Your Weekly Meal Planner,

Peanut Butter Dream Bars

2009-05-08T20:19:00.000-07:00

I made these the other day from the show Cook Yourself Thin and they definitely have merit! Very easy to make and they taste somewhat like a Reese Peanut Butter Cup but without the guilt!

Serves 8

Calories per serving: 157

1/2 cup low-calorie thin chocolate wafers, finely ground in a food processor

1/2 cup old-fashioned oats

1/3 cup confectioners’ sugar

1/2 teaspoon salt

3 tablespoons unsalted butter, melted and cooled

1/4 cup creamy reduced-fat peanut butter

1 1/2 ounces reduced-fat cream cheese, room temperature

2 teaspoon pure vanilla extract

2 tablespoons semisweet chocolate chips, melted

1. Line a 9-x-4-inch loaf pan with wax paper or baking parchment, leaving a 2-inch overhang on the long sides.

2. Combine the ground wafers, oats, sugar and 1/4 teaspoon salt in a medium bowl. Stir in the butter until everything is evenly moistened. Stir in 1 tablespoon peanut butter until mixture forms large clumps. Transfer mixture to lined loaf pan and press into an even layer. Refrigerate until firm, about 10 minutes.

3. Meanwhile, beat cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Add vanilla, remaining 3 tablespoons peanut butter and remaining 1/4 teaspoon salt, and beat on medium speed until pale and nearly doubled in volume, about 7 minutes. Transfer to the loaf pan and spread in an even layer over cookie crust. Freeze until firm, about 10 minutes.

4. Spread the chocolate in a thin, even layer over the chilled peanut butter layer. Refrigerate until firm, about 10 minutes. When ready to serve, lift bars out of the pan using the wax paper overhang. Cut crosswise into 8 bars and serve cold.

Your Weekly Meal Planner,

Italian Chicken Braid

2009-05-08T19:38:00.001-07:00

This is a Pampered Chef Recipe--Thanks Diane for the great recipe and for being a wonderful Pampered Chef!

Pillsbury Recipe Creations Crescent Dough

Rolled onto cookie sheet

prepared chicken mixture

chicken mixture place in center of dough

slits cut to make braid

completed braid

sesame seeds added

I forgot to take a picture of the chicken braid after it baked, but it will look deliciously golden brown--yum, yum!

Ingredients:

2 Chicken Breast--cooked (I boil mine) and shred or cut in small cubes
1 Zucchini-chopped
1 Roma Tomato-chopped
1/2 can Artichoke hearts-chopped
1/4 cup Light Mayonnaise
1/2 cup Parmesan Cheese
1 tsp. Italian Seasoning
Salt/Pepper to taste
1 package crescent rolls- I use this type
1 egg-beaten
2 tsp sesame seeds

Directions:

Preheat oven to 375°F.

Combine all ingredients except crescents, egg and sesame seed in bowl. Mix well and set aside.

Unroll crescent roll, do not separate. Arrange longest sides of dough across the width of 12x15" greased rectangle pan(cookie sheet with edges). On long side of pan cut dough into strips 1 and 1/2" apart, 3" deep. Spread filling mixture evenly over middle of dough. To braid, lift strips of dough across mixture to meet in center, twisting each strip one turn. Continue alternating strips to form the braid. Tuck ends under to seal at end of braid.

Brush egg over dough. Sprinkle with sesame seed. Bake 25-28 minutes or until deep golden brown. You can set oven to broil for the last 5 minutes to get the crust really browned.

Your Weekly Meal Planner,

Black Forest Dump Cake

2009-05-08T19:31:00.000-07:00

Ingredients:

2-16 ounces cherry pie filling--I use sugar free

1 package chocolate cake mix, dry
1 1/2 sticks butter, sliced in thin cubes

Dump cherry pie filling in 9 x 13 pan. Sprinkle cake mix over cherries. Place butter cubes in single layer over cake mix.

Bake at 350 degrees for 45min-1hour.

You can also dump all the ingredients in a crock pot and cook on low for 3-4 hours.

Serve warm with vanilla ice cream!!

Serving Size: 12.

Your Weekly Meal Planner,

Creamy Chicken Pesto Pasta

2009-05-08T19:22:00.000-07:00

Ingredients

2 or 3 chicken breasts or you can make this vegetarian and omit the chicken--but then it wouldn't be called Creamy CHICKEN Pesto Pasta now would it!(food for thought--did you like that pun?)
Fresh mushrooms
Sun dried tomatoes
1/2 onion chopped and garlic(optional)
8 oz pasta-I use shells, but you could use penne, rotini or bowtie
Knorr creamy pesto sauce mix

Directions

So easy you can take out whatever you want except for the sauce and pasta.

1. First cook your chicken either fry it or boil it and cut in cubes. Set aside

2. Saute onions, garlic, and mushrooms.

3. Make sauce as directed on packet. Put it all together and let simmer while you cook pasta.

4. Add sun dried tomatoes to sauce mixture then top over pasta.

Your Weekly Meal Planner,

French Dip Sandwiches

2009-05-08T15:15:00.000-07:00

Ingredients:

Rump Roast-- or any lean looking roast

any size that will feed your family

and fit in your crock pot

2 to 3 cans Campbells French Onion Soup.

Note: I only use Campbells. I have tried others and its just not

the same!

1 Loaf French Bread

That's it--3 simple ingredients!! You can't go wrong with this one

Directions:

Put roast in crockpot and pour soup over it

Cook for 6-8 hours on low or 4-6 hours on high

Take roast out and shred, then place back in soup mixture

Use soup base for the "dip"

Sometimes I will broil the bread and sometimes I am too lazy to do that. Either way, this sandwich is delicious. Thanks to my friend Holly for this great and super easy recipe!

Your Weekly Meal Planner,

Roasted Vegetables

2009-05-08T15:10:00.001-07:00

before they are actually roasted

I'm not a big veggie eater, so when my friend Julie suggested roasting these veggies, I thought I needed to try it! I'm so glad I did. They were wonderful. I don't think I have ever eaten asparagus but now it is one of my favorite veggies.

Ingredients:

Any veggies you like, or in my case, don't like. I used:

Asparagus

Red onion

Zucchini

Red bell pepper

EVOO (extra virgin olive oil)

Salt and Pepper to taste

Italian Seasoning to taste

Balsamic Vinegar

Cut up veggies as in photo, sprinkle with evoo, salt/pepper and italian seasoning and vinegar. Bake at 425 degrees for 15-20 mins

Your Weekly Meal Planner,

Apple Cider Pork Roast

2009-05-08T15:07:00.000-07:00

1-2 lb. pork loin roast

2 cups apple cider (or apple juice)

2 cubes chicken bouillon

2 Tbsp. ground dry mustard

Place all ingredients in the crock pot and cook on low for 6 to 8 hours (or on high for 4 to 6 hours).

Note: If you don't have a crock pot, you can do this on the stove top as well. Sear all sides of the roast in a large frying pan. Add the cider and seasonings and simmer on low for 1 1/2 to 2 hours.

I will add photos once I actually make it!

Your Weekly Meal Planner,

Vanilla Cupcakes

2009-05-08T15:02:00.000-07:00

Pre-baked

Fresh out of the oven

frosted and ready to eat

This recipe is from the show "Cook Yourself Thin" I couldn't wait to try this recipe especially since it has zucchini in it--shhh, don't tell my girls!

Vanilla Cupcakes
by BeckyLifetime

Makes 12 cupcakes
Calories per serving: 204

For the frosting

3 large egg whites
1 cup sugar
Pinch salt
3/4 teaspoon vanilla extract
Finely grated zest of 1/2 lemon

For the cupcakes--mix all together

1 1/4 cup all-purpose flour
1/2 cup finely ground almonds
1 1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
3/4 cup sugar
2 teaspoons vanilla extract
1 1/4 cups peeled zucchini, finely grated

Note: I just made these cupcakes today and they were pretty good. A few things to mention: 1st, the frosting did not get stiff the way the directions state above. So I just took 3 eggs and beat them in my kitchen aid and then added 1 cup of sugar, then the frosting got stiff and was able to spread on the cupcakes.

2nd, make sure you really ground your almonds. I used my food processor but the almonds were still a little "chunky" which gives the cupcake a crunch.

Overall, these cupcakes were good, not great. They were a bit on the dry side but you could not taste the zucchini at all.

Directions:

1. Preheat the oven to 350 degrees.

2. To make the frosting: Combine the egg whites, sugar, salt and vanilla extract in a heatproof bowl set over (not in) a pan of simmering water. Stir continuously over heat until the mixture is warm and the sugar is completely dissolved, 1 to 2 minutes.

3. Remove the bowl from the heat. Using a handheld electric or standing mixer set on high, beat until the mixture is entirely cooled, glossy and stiff, about 7 minutes. Blend in the lemon zest until smooth — once smooth, take care not to overbeat or the mixture will get lumpy. Let frosting set and cool in the refrigerator (at least 30 minutes), while making the cupcakes.

4. To make the cupcakes: Arrange a rack in the center of the oven. Line a 12-muffin pan with cupcake liners.

5. In a bowl, whisk together the flour, almonds and baking powder; set aside. In another bowl, beat the eggs, sugar, salt and vanilla with a handheld or standing mixer until thick and light-colored, about 4 minutes. Beat in the zucchini on low speed until fully incorporated.

6. Add the dry ingredients and beat on low speed until fully incorporated, scraping down the bowl once with a spatula during beating. Use a 1/3-cup measure to spoon into the muffin cups.

7. Bake until a toothpick inserted into the center comes out clean, about 20 to 25 minutes, turning the pan midway through baking. Transfer cupcakes out onto a wire rack and cool completely before icing with the chilled frosting.

Your Weekly Meal Planner,

Taco Salad

2009-05-08T07:23:00.000-07:00

Nothing fancy, just the way my family likes it:

1 lb ground beef

1 packet taco season

Taco Shells

Shredded Lettuce

Salsa

Shredded Cheese

Sour Cream

Chopped Tomatoes

Chopped Green Onions

Brown ground beef.

Drain the ground beef and place in food processor. I have found that by processing the cooked beef, it will give it a very smooth texture for this recipe.

Crush up taco shells into bite sized pieces.

Layer--taco shells, then meat and then all other ingredients.

Cook Yourself Thin

2009-05-06T07:00:00.000-07:00

Have you seen this new show yet?

Dinners on Oprah!

2009-05-05T12:21:00.000-07:00

Click here to get your free KFC 2 piece meal!

Your Weekly Meal Planner,

Strawberry Shortcake

2009-05-05T08:37:00.000-07:00

Strawberry Shortcake

Here is the recipe for the shortcake part of the strawberry shortcake. It just a basic pound cake recipe but super easy and yummy and it freezes well too!

INGREDIENTS

1 cup butter
1 cup white sugar
5 egg yolks
1 teaspoon vanilla extract
1 teaspoon lemon extract
2 cups all-purpose flour
1 teaspoon baking powder
5 egg whites

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x4-inch loaf pan. Sift together flour and baking powder.
In a large mixing bowl, cream the sugar and butter. Beat in the egg yolks. Beat in flour mixture. Stir in the vanilla and lemon extracts.
In a large glass or metal mixing bowl, beat egg whites until soft peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
Bake at 350 degrees F (175 degrees C) for 1 hour.

I just cut up my strawberries in bite sized pieces and added sugar to them to make the juice. Top pound cake with strawberries and whip cream--yummy!

Your Weekly Meal Planner,

Planning Weekly Meals

2009-05-04T09:21:00.000-07:00

A few pointers to help you plan your weekly meals!

1. ROUTINE IS KEY:

Pick the same day each week to make your menu and grocery list. I choose Sundays for a couple of reasons:

Coupons from the Sunday paper are available
I grocery shop on Mondays
This allows me to plan my meals for the following week (Monday-Sunday)

2. DO A SURVEY:

Check your pantry, fridge and freezer for any items you may already have on hand to prepare a meal. I am notorious for freezing items and then forgetting they are in the freezer.

3. CUT COUPONS:

Build your meal by what is on sale and what coupons you have on hand.
Use a good coupon "helper" website, like this one or this one

4. MARK YOUR CALENDAR:

Get a good calendar/organizer and write down what meals you will have on what day.
Check my site every Sunday to give you ideas of what meals to prepare for the week.

5. GO SHOPPING:

Don't just make your list of grocery items but bring it with you to the grocery store!
Buy only what is on the list.
Don't forget your coupons.
Never go to the grocery store hungry!

Your Weekly Meal Planner,

May 4th-10th

2009-05-02T09:33:00.000-07:00

Each week, I will attempt to provide a dinner menu for the following week. I do all my grocery shopping on Monday so this helps in that. I will also provide recipes where needed. Hope this will help in planning somewhat healthy meals for your family!

Monday: Sausage and Mac n Cheese

Green Beans

Strawberry Shortcake-recipe

Tuesday: Navy Beans with Dumplings

Corn Bread

Salad

Wednesday: Spaghetti with Meatballs

Salad

Olive Cheese Bread-recipe

To Die For Brownies

Thursday: Grilled Chicken

Pasta Salad

Ranch Beans

Fresh Fruit

Friday: Out to Eat!

Saturday: Quick and Easy Potato Soup-recipe

Grilled Cheese

Sunday: Happy Mother Day! Breakfast for dinner.

Pancakes, eggs, sausage and bacon

Your Weekly Meal Planner,