Monday, November 18, 2013

Meal Plan Monday (11/18)

I have again planned four meals for this week, none for any particular night. Here they are:

Rachael Ray's New England crabby melts with alexia sweet potato fries

Veggie calzones 

Rachael Ray's spicy chicken, sausage and bean pot with French bread (made with turkey sausage)

Slow cooker ratatouille (from my freezer)-- recipe coming soon

For breakfast:

Oatmeal with raisins and walnuts

Blueberry banana wraps

Cinnamon raisin bagel with peanut butter

Everything bagel thin with laughing cow cheese and egg

Banana oatmeal waffles

Out for breakfast

Bacon and eggs

Here's what I had for lunch today:
Quick and easy southwest stuffed sweet potato:

1 sweet potato washed, dried and pierced a few times
1 can black beans rinsed and drained, 1/4 cup needed for recipe (refrigerate the rest)
1 chipotle pepper in adobo
Shredded cheese, if desired

Microwave the sweet potato for about 3 minutes on each side (1500 watt microwave).
Drain and rinse the beans while the potato cooks.
Once the potato is done, cut it in half lengthwise, but not all the way through. 
Grab your kitchen shears, and chop the pepper right into the sweet potato. 
Sprinkle on about 1/4 cup of cheese.
Put the beans on top, and mix it all into the flesh of the sweet potato. 
Yummy! (as my kids would say)

Monday, November 11, 2013

Meal Plan Monday (11/11)

We've got a busy week with doctor visits, our usual Bible study, and my monthly moms meeting at church on Friday. We're also going to try to fit in Gatlinburg's annual chili cook-off for the first time with our kids on Wednesday evening. I have Christmas choir practice Saturday morning and a Sunday School get-together in the evening. Busy, busy, busy! Plus, I'm singing a solo in both morning services this coming Sunday.

Again this week, I am not planning dinners on specific nights. I went to the store and got everything that I need for four meals. Here they are:

Baked fish and sautéed veggies (red potatoes, green beans, mushrooms, and onions)

Slow cooker cheesy chicken and broccoli over brown rice----> recipe coming soon

Warm steak and potato salad (from Melissa D'Arabian)

Rachael Ray's New England Crabby Melts with sweet potato fries

Monday, November 4, 2013

Chicken and Wild Rice Slow-Cooker Soup

42 oz. chicken broth
2 cups water
1 lb. cooked, chicken breasts and/or thighs, cubed or shredded
2 cups water
1 package long grain and wild rice with seasonings
1 cup chopped carrots
1 cup chopped celery
1/2 cup (approximate) chopped onion (optional)
1 tsp. dried parsley
salt & pepper to taste

Put all ingredients into the slow cooker and mix well. Cook on high for 4-6 hours, or on low for 8-10 hours. Serve with hot bread of your choice. Oh, so good!

Meal Plan Monday (11/4)

This is always a very busy time of year for our family for several reasons. October & November fly by, and contrary to most families' schedules, December slows down a bit for us. Since we are kinda crazy right now, I am realizing that I am not always making my meals on the originally-planned night. So, this week, I am planning four meals, but not on any certain night. Here are the four dinners that I bought for at the grocery store this morning:

1. Chicken and wild rice slow-cooker soup (in the slow-cooker right now)

3. Spinach quiche

4. Chili

This is our breakfast plan:

Waffles topped with yogurt and berries

Everything bagel thins topped with Laughing Cow cheese and egg

Wednesday: (This is always a quick-breakfast day because we leave the house early for Bible Study. Sometimes the kids have to eat in the car.)
Banana Bread

Waffles and/or Pumpkin Granola on vanilla Greek yogurt

Banana Bread (if there's any left!) ;)

Everything bagel thins with Laughing Cow cheese and egg and turkey bacon

Pumpkin Granola on vanilla Greek yogurt