Menu Plan Monday - 9/30/13

This week's menu has a couple of repeats from last week.   Friday night, I fell asleep when I got home & the baked spaghetti never got made.  (opps!)   Taco meat night was a disaster.   We've been using the Mrs. Dash Fiesta-Lime seasoning for our taco seasoning for a couple of years.  I can't tell the difference & you save so much sodium!  Unfortunately, it's been increasingly harder to find - so I picked up McCormick's Citrus-Lime seasoning.   I prepped everything the night before & it smelled so good.  However, the taste the next day was HORRIBLE. 

Monday - Baked Spaghetti

Tuesday - Taco Meat (for salads or tacos)

Wednesday - Salmon Patties

Thursday -Chicken Broccoli Braid

Friday - Hamburgers

What's cooking at your place this week?

Meal Planning 101

If you are here looking for the perfect method for meal-planning,  you may want to search again.  I'm not an expert meal-planner, but I thought I would share some tips & tricks that have worked for me.  I've tried meal-planning off and on for the past few years.  Despite the "planning",  it seems like we always end up in a rut of eating the same meals.   Since school started in late August,  I've tried a different approach.

1.  Sit down a make a list of recipes your family likes or of recipes you would like to try.   My list generated 32 recipes as well as a few "new" recipes.  Granted there are some variations on the list (tacos, enchiladas & spaghetti, lasagna, stuffed shells) - but there aren't any duplicates.

2.  Dedicate time on your calendar to make your weekly menu.  Thursday tends to be a good time - you can look at the grocery store sale flyers and generate your menu around meat or other items that may be on-sale.

3.  Make a grocery list and check it twice.  I live in the Southeast & two local grocery stores (Lowes Food & Harris Teeter) offer shopping online.  You submit your order online, they shop the order, and you arrive at your pre-selected time to pick it up and go.  They always call after they've shopped your order to see if you need to add any items.  The cost is $4.95 per order.   Some people think this is absolutely ridiculous.  However, I've found that I stick to my list and actually spend less because there are no impulse buys. (and you can still use coupons!)

4.  Keep a frozen pizza or other quick go-to meals in the cabinet just in case.  There will be nights where the mountain of homework is unending or you simply don't feel good & it's quicker and easier to do a frozen meal.  It's still cheaper than hitting a drive-thru.

5.  Prep meals.  I enjoy Sunday football but not all afternoon long.  While super-husband enjoys the game,  I spend a couple of hours meal-prepping.  On average, I usually have 3 of 5 meals prepped for the week.   When I get home, it's nice to preheat the oven and bake!

6.  Why do I only plan meals for Mon - Fri?  We have one "eat-out" meal per week and it tends to be Saturday or Sunday.  Some weeks we have leftovers and don't always go through the 5 planned meals so I prepare one of those on Saturday or Sunday if needed.

7.  How much do I spend?  My goal is to keep our grocery budget under $100 per week; however, on average I would say I have been spending $125 per week.  Understanding couponing is next on my list -- I've never done well at it or perfected the methods.

 It's required a little more effort on my end - but the trade-off is well worth it.  I feel more prepared at the beginning of the week (no thinking what's for dinner),  we're saving money & we are eating out less.  Do you have any meal planning tips?

Menu Plan Monday - 9/23/13

Monday - Crockpot Chicken & Stuffing

Tuesday - Taco Meat (for salads or soft tacos)

Wednesday - Fellowship Meal at church (or leftovers at home)

Thursday - Crockpot Roast

Friday - Baked Spaghetti

Orange Honey Teriayki Chicken & Quinoa Fried Rice

One of my favorite (and perhaps my only) Chinese dishes is General Tso's chicken.  I love the combination of sweet & spicy.   We don't eat Chinese often because it usually leaves me feeling miserable and bloated.  I ran across these two recipes on Pinterest & decided to give them a try.  Thumbs up for both of them!

Orange Honey Teriyaki Chicken - click here for the recipe.   I didn't not follow the recipe to a T because I didn't have all the ingredients on hand.  However, it turned out DELISH!   I omitted the mirin and ginger & substituted chicken breast in place of the chicken thighs.

Quinoa Fried Rice - click here for recipe.  I am a new fan to quinoa.  It is incredibly feeling and has a texture between rice & pasta.  This dish did not disappoint.  Of course, I modified and it turned out great.  I didn't use fish sauce, tomatoes, red peppers - but instead used a diced onion, a small can of peas/carrots (drained) and only 1 egg. 

Menu Plan Monday 9/16/13

Monday - Chicken Alfredo Roll-Ups

Tuesday - Meatloaf Muffins

Wednesday - Chicken Broccoli Bake

Thursday - Chicken Clubhouse Squares

Friday - Pizza

Saturday - Enchilada Bake

Twice Baked Potatoes - Lightened Up

Last week, I made twice-baked potatoes.  It was the second time I've made the recipe and once again, it was a hit.   I pinned the recipe here.  If you want accurate serving size/nutrition information,  I would highly recommend running through a recipe builder.   The recipe was quite a few more calories according to My Fitness Pal.  We had the potatoes with a side salad it was filling and delish!

Easy Twice Baked Potatoes

3 large russet potatoes
1/2 c. fat free chicken broth  (I used reserved chicken broth from another recipe I was making)
1 c. 2% shredded cheddar
1/3 c. thinly sliced green onions
1/4 c. light sour cream
1 tsp. Dijon mustard
1 TBS Hormel real bacon bits

Heat oven to 400 degrees F.

Pierce potatoes in several places with tip of sharp knife. Bake 1 to 1-1/4 hours or until tender. Immediately cut potatoes lengthwise in half; scoop out centers, leaving 1/4-inch-thick shells.

Beat potato pulp, broth, 1/2 cup cheese, onions, sour cream and mustard with mixer until well blended. Spoon into shells; top with remaining cheese and bacon bits.

Bake 20 minutes or until heated through.

Makes 6 Servings

I prepped these ahead of time & popped them in the oven when I got home from work.

9/11 -- Stair Climb Challenge

Yesterday was a day of rememberance and honor for all those and their families who lost precious family members on September 11th.  It was also a day of recoginizing the unsung heroes - the men & women in uniform, the countless volunteers - all who made a difference in saving a life.

A local personal trainer challenged our area to a stair climb to honor each lost life of 9/11.  She organized the event on the campus of a local university.  It may seem an odd tribute to some but I can't think of the numerous lives that were saved because of the stairwell.  The stairwell became the ONLY access point for firefighters to enter the towers are one point.  I was unable to do the challenge as it conflicted with getting super-son to school. 

It was on my mind all day, so around lunch I decided to climb the largest building on our campus.  I knew it wouldn't be 2,977 steps - but to me it was honoring those on 9/11.  

The building was 265 steps from Main Floor to the Roof Top access.  (The count in unofficial - I may have lost count at some point) - so 530 steps total.