Meal Plan: November 30 - December 6

The holiday's are officially upon us.  They are for us at least.  We put our Christmas tree up yesterday.  We always have picky's (appetizers) for dinner while putting up our tree.

Here is what we are having for dinner:

Exported from Mealboard

Sunday - Chili con Carne
Recipe from Ortega

Monday - Chicken and Asparagus Penne

Asparagus, Penne, Olive Oil, Chicken Breasts and Parmesan

Recipe from Goodness Gracious

Tuesday - Cheeseburgers and Homemade Chips

Homemade Chip Recipe from Momables

Wednesday - Crockpot Baked Potatoes, Leftover Chili and Salad

Baked Potato recipe from Skip to My Lou

Thursday - Baked Chicken Fajitas

Recipe from budgetbytes.com

Friday - Parent's Night Out with the Church

Packed dinners for the girls.

Saturday - The girls are dancing at Nutcracker Parties for their dance studio.  I have no idea how this day is going to pan out so, I have no dinner plan.  

Thanksgiving Left Over Idea - Kentucky Hot Browns

Happy Black Friday! I hope you had a great Thanksgiving.

Looking for an idea for your left over turkey?  Try this take on the leftover turkey sandwich.  My family first tried this open face sandwich when we had our Kentucky dinner. 

The Kentucky Hot Brown

 Sandwich Recipe


 Ingredients

• 4 thick white bread slices
• 3/4 pound sliced roasted turkey
• Mornay Sauce
• 1 cup (4-oz.) shredded Parmesan cheese
• 3 plum tomatoes, sliced
• 8 bacon slices, cooked 

Directions

1. Preheat broiler with oven rack 6 inches from heat. Place bread slices on a baking sheet and broil 1 to 2 minutes on each side or until toasted.
2. Arrange bread slices in 4 lightly greased broiler-safe individual baking dishes. Top bread with turkey slices. Pour hot Mornay Sauce over turkey. Sprinkle with Parmesan cheese.
3. Broil 6 inches from heat 3 to 4 minutes or until bubbly and lightly browned; remove from oven. Top sandwiches with tomatoes and bacon. Serve immediately.

Mornay Sauce Recipe
Ingredients

• 1/2 cup butter
• 1/3 cup all-purpose flour
• 3 1/2 cups milk
• 1/2 cup (2-oz.) shredded Parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon pepper 

Directions

1. Melt butter in a 3-qt. saucepan over medium-high heat. 
2. Whisk in flour; cook, whisking constantly, 1 minute. 
3. Gradually whisk in milk. Bring to a boil, and cook, whisking constantly, 1 to 2 minutes or until thickened. 
4. Whisk in Parmesan cheese, salt, and pepper.

 

Recipe from My Recipes/Southern Living

Breakfast Dinner: French Toast with Cinnamon Maple Apples and Baked Turkey Bacon

We love breakfast dinner! My husband could eat breakfast for any meal of the day.  It's his absolute favorite.  We had one of those "life happens" moments and I was unable to go to my work function.  I really didn't want to have grilled cheese after having lasagna the day before and having cheeseburgers for dinner tonight.  So instead we had Breakfast!

French Toast with Cinnamon Maple Apples and Baked Turkey Bacon

French Toast
Ingredients

• 8 Slices of Bread
• 4 Eggs
• 2/3 cup Almond Milk
• Splash of Vanilla Extract
• Cinnamon (about 3 - 4 shakes) sorry I don't always measure
• Coconut Oil

Directions

1. Mix the eggs, almond milk, vanilla and cinnamon together.
2. Spread the coconut oil on your griddle or around your pan.
3. Dip both side of the bread in the egg mixture.  You don't have to let it soak very long if you are using sandwich bread.
4. Place the bread on the griddle.  Cook on bother sides until it looks toasted.

Cinnamon Maple Apples
Ingredients

• 2 Apples (I used Red Delicious because that's what we had)
• Cinnamon to your taste
• Tablespoon of Maple Syrup (The real stuff)
• Coconut Oil

Directions

1. Peel and Slice your apples
2. Spread the coconut oil around your pan.
3. Add the apples. 
   
   
   
4. Sprinkle the apples with cinnamon.
   
   
   
5. Pour the maple syrup over the apples.
6. Stir and Cover
7. Stir occasionally until the apples are soft.  The texture should be like apple pie apples.

Meal Plan: November 23 - November 29

It's Thanksgiving!!  Thanksgiving is my favorite holiday.  I think I love it because it's simple.  The meal prep is not simple, of course, but the day is simple.  Good food, family time, football, naps, sitting around talking, good food.  It didn't take months to plan.  There wasn't a ton of shopping. Sadly, there are other days in this week.  Here is what else we are eating this week.

Sunday - Lasagna and Salad

This is the recipe my MIL made when she visited a few weeks ago.
Recipe from Pioneer Woman: The Best Lasagna.

Monday - Healthified Copycat Turkey Bacon Ranch Wrap with Grapes

4 Flatout Light Original flatbreads
8 oz 98% fat free roasted turkey deli meat

8 slices precooked bacon
4 slices Cheddar Cheese
1 tomato, thinly sliced
Red onion slices
1/4 cup Ranch yogurt dressing

Iceberg or Romaine lettuce

Directions

1. Spread ranch dressing all over the center of the flatbread.
2. Top with turkey, bacon, lettuce, cheese, onion, and tomatoes. Fold the sides in, and then roll up.

Tuesday - Grilled Cheese and Tomato Soup
(Mom has  a work function)

Wednesday - Cheeseburgers and Homemade Chips
The secret to my cheeseburgers?... salt and pepper My family say they are the best burgers and can't believe there isn't another ingredient.
Homemade Chip Recipe from Momables

Thursday - Thanksgiving! - Mac and Cheese, Cole Slaw, Cranberry Sauce
The Mac and Cheese is a family secret.  My cousin used to tell me to use the recipe from the Ronzoni box.  Oh okay, I'll be nice.  Here's the link for the Ronzoni recipe. ;)

Cole Slaw Recipe

Cranberry Sauce
I don't know how long I have been making this recipe.  I still get a kick out of the cranberries popping open.  (Again, it's the simple things in life.)  I love it on my turkey and it's great for leftover sandwiches.
Recipe from Betty Crocker

Friday - Pasta with Bolognese Sauce
We froze the left-overs from the other week.  This time we are having it over rigatoni.  Who wants to cook after Thanksgiving?
Recipe from SkinnyTaste.com

Have a great Thanksgiving!  What is your favorite Thanksgiving dish?

Meal Plan: November 16 - November 22

About a month ago I started doing the 21 Day Fix.  1. Because I had a wedding coming up.  I have always said one of the best motivators for losing weight is a wedding.  2. With the help of this blog I saw how much cheese was in our diet and I wanted to "fix" our diet.  It is always nerve wracking to start a diet when you also have a family to feed.  I have to say I have not had any complaints about the new healthy meal plan .  Well, except for the brown rice but I get that.  The texture is very different.  Here is what we are eating this week:

Sunday - Chicken with Carrots and Potatoes (Crock-pot Meal)
Recipe from My Recipes
Update:  This took longer than the 3.5 hours that the recipe said it would.  It was more like 5.  So we had spaghetti and will have this for leftovers on Wednesday.  Other than that, the little taste of potato and carrot I had was delicious.

Going into the Crock-pot

Monday - Maple Cinnamon Glazed Ham with Maple Roasted Butternut Squash
Ham Recipe from Best Clean Eating Recipes
Butternut Squash Recipe from Skinny Taste
Ham steaks are great quick night dinner meal.  We used to make these all the time.  It's nice to bring back a family fav.  We would pair these with pre-made sweet potatoes but I'm going to make this butternut squash instead.  My kids have been asking for butternut squash after loving it at a friends house.  I may tweak this Skinny Taste recipe and mash the squash. This would make a good Thanksgiving side.

Picture from Skinny Taste

Tuesday - Hawaiian Chicken Skewers
I forgot to note where I got this recipe.  The original recipe was for a sandwich but I'm nixing the bread and making a kabab instead.

Ingredients 

4 (4-ounce) skinless, boneless chicken cutlets
4 (1/2-inch-thick) slices fresh pineapple
1/4 cup salt free teriyaki marinade

Directions

1. Preheat Grill
2. Brush chicken and pineapple with teriyaki marinade. Place on grill rack coated with cooking spray. Grill chicken and pineapple 3 to 4 minutes on each side or until chicken is done and pineapple is caramelized. 

Wednesday - Tacos
"Bring them a meal" idea from Peanutblossom.com.  I will be making some for us and some for a friend.

Thursday - Kielbasa and Pierogies (One Dish Meal)
I will admit when my husband asked for pierogies the 21 Day Fix in me panicked a little.  So this will have to be a good lesson in moderation. ;)  I plan on using Turkey Kielbasa.
Recipe from Foodie with Family

Picture from Foodie with Family

Friday - Pizza and a Slumber Party
Some of my daughter's dance friends are coming over to spend the night.

Saturday - Test Recipe from America's Test Kitchen
I got another test recipe from America's Test Kitchen.  Looking over the ingredients this one is definitely a go!

Healthified Friday's Tostado Nachos

I love LOVE Friday's Tostada Nachos.  A half order of their nachos has about 690 calories.  Here is my take on a healthier version.  It saves around 200 calories.

Ingredients

2 chicken breast halves, cooked and sliced
1 can 16 oz fat free refried beans
1 cup Mexican blend shredded cheese
8 round corn tortilla
1 cup shredded lettuce, optional
1/4 cup sour cream, optional
1/4 cup diced tomatoes, optional

Notes / Directions

1. Season and cook the chicken. I seasoned the chicken with a little cumin.  I par baked it and finished it on the grill pan. 

2.  Cut the chicken in strips.

3.  Cut each corn tortilla in half. A pizza cutter works well.

4. Place the tortillas under the broiler turning when the top side starts to brown.
5. While the tortillas crisp up, heat the refried beans in a pot over medium heat.
6. Stir until beans has been heated through. Remove from heat.
7. Spread each tostada with enough bean to cover all around and place on a baking sheet. About a tablespoon each.  

8. Top with 2 or 3 pieces of chicken.

9. Sprinkle a tablespoon of cheese on each tostada and place under the broiler at 400 degrees for 3 minutes or until cheese has melted.

10. Top with lettuce, tomato, light sour cream (plain greek yogurt) and salsa. (Optional)

Serving Size - 4 tortilla halves

21 Day Fixers - 1.5 Yellow, 1 Red (more if Greek yogurt is used), 1 Blue, 1 Green

Meal Plan: November 9 - November 15

How is it the second week in November already! The girls had Monday and Tuesday off last week so we spent a couple days at Great Wolf Lodge.  What a fun place to visit!  My daughter's birthday is this week so going to Great Wolf was her "birthday party".  We went with friends whose daughter's birthday is also this week.  What a fun way to celebrate!  Sorry there wasn't a meal plan for last week.  With being out of town we were playing catch up and attending meetings.  The next thing I knew it was Friday.  Here's a travel tip:  Instead of grabbing fast food for the night you get back have spaghetti.  What is easier than boiling water and heating a jar of sauce.  Fast and cheap. Er... Fast and inexpensive.  Here is what we are having for dinner this week:

Exported from Mealboard.com

Sunday - Family Secret Pot Roast

Oh my word it is good.  Award winning in fact.  I once turned this pot roast recipe into a beef stew and entered it into our church's cook-off.  I can't remember if it placed first or second. 

Here is a similar recipe

Monday - Healthified Friday's Tostada Nachos

Last week, I overheard that my daughter's friend was having nachos for dinner and they have been on my mind ever since.  We are big fans of nachos in this house. I will post the recipe for this soon.  I want to make it first.

What is your favorite nacho topping?  

Tuesday - Dine Out
Happy Birthday to my daughter!  She has asked that we go out to dinner and she choose BJ's.  I see a pizookie in her future.  Don't know what a pizookie is?  Pizza + Cookie = Deliciousness

Picture from BJ's website

Wednesday - Crock Pot Bolognese Sauce and Spaghetti
My parents are coming into town to take the girls Goodies with Grandparents the next day.  We have a busy dance night but using the crock pot will allow me to visit more and be in the kitchen less.  Thumbs up!  Remember your Crock Pot liners for quick clean up!
Recipe from SkinnyTaste.com

Thursday - Cashew Chicken
One of my favs
Recipe from Wegmans

Friday - Sushi Date
I bought the girls these new Mac and Cheese cups from Stouffers.  My oldest has a long dance night and my youngest has been craving her favorite.  Hubby and I are craving sushi.  Sushi and Mac and cheese it is! Haha
What is your favorite roll?

Saturday - Pot-au-feu
Um? What?  Okay, so, I signed up with America's Test Kitchen to test recipes.  When this recipe showed up in my inbox I was a bit overwhelmed.  Pot-au-feu is a French Pot Roast.  The recipe they sent me used a lot of ingredients that I have not cooked with but I was going to give it my best.  Unfortunately, I could not find one of the ingredients so I had to turn down testing the recipe.  I now have leeks, red potatoes and asparagus on hand that I will need to use. I also need a new plan for Saturday!

Kids in the Kitchen: Chicken Salad with Grapes and Walnuts

Thanks to the Food Networks Kid Cook-off and Master Chef Junior with some inspiration from her cooking friends, my oldest has caught the cooking bug. She is very excited to help and learn her way around the kitchen. Today, she made her favorite chicken salad. She loves when I make chicken salad and tries to bogart the leftovers for her lunches.

Chicken Salad with Grapes and Walnuts

adapted from Myrecipes.com Chicken Salad with Grapes and Pecans.  

Ingredients 

1/4 cup light mayonnaise 

1/4 cup light sour cream 

1 teaspoon salt 

1/2 teaspoon pepper 

2 skinned and boned chicken breasts, cooked and chopped (Rotisserie chicken works too)

1 1/2 cups red and white seedless grapes, halved 

1/4 cup chopped walnuts, toasted 

Lettuce leaves (optional) 

Directions

Stir together mayonnaise and next 3 ingredients in a large bowl.  (If you season with salt and pepper when cooking only add salt and pepper to taste when making salad.)

Add chopped chicken and grapes, tossing gently to coat. 

Cover and chill at least 1 hour. 

Stir in pecans just before serving. 

Serve in stemware lined with lettuce leaves, if desired.