Posted in Meal Planning

Meal Planning Mondays: Recipes to Try the Week of 2/11-2/17/13


Meal Planning Mondays are an experiment to see what works for my family. I like trying new recipes. I have too many pins on Pinterest that are not being utilized. This week I committ to making these recipes…a Taco Bake and Chicken Caesar Sandwiches. These recipes will continue to be made ahead time and frozen.

Taco Bake


1 pound ground beef
2 Tablespoons taco seasoning
1/4 cup flour
2 cups chicken broth
3 to 4 cups tortilla chips
2 cups shredded Monterey Jack or cheddar cheese
sour cream

Prep Day: Brown beef in a saute pan over medium-high heat. Cook until it is no longer pink. Drain any fat. Add taco seasoning and flour. Cook for a minute. Add chicken broth. Simmer until thick, about 15 minutes.

Put the chips in a bag and crush them up a little bit. Spray a 9×13 pan with cooking spray. Layer chips, taco meat, and cheese. Add another layer. At this point, cover and chill before freezing. Once cooled freeze.

Serve Day: If frozen, thaw in the fridge. Bake in a preheated 325 degree oven for 20 to 30 minutes.

Chicken Caesar Sandwiches


2 pounds boneless skinless chicken thighs
1/2 to 1 cup of Asiago or regular Caesar dressing
1/2 cup shredded Parmesan cheese
1/4 cup fresh chopped parsley or use around 2 teaspoons of dried parsley
1/2 teaspoon ground pepper
2 cups shredded romaine lettuce
12 slider buns or 4-6 regular sized hamburger buns

Prep Day: Place chicken in a 3-4 quart slow cooker with 1-2 cups of water, cover and cook on low heat for 4-6 hours. Remove chicken from cooker using a slotted spoon and drain the water from the slow cooker. Place chicken on a cutting board and pull chicken into shreds, discarding any fat. Cool. Package for freezing with wrapped bun. Freeze

Serve Day: Thaw buns and Chicken. Once thawed, Place chicken back in the cooker and pour dressing, Parmesan cheese, parsley, and pepper over the top. Stir until mixed evenly. Cover and cook on high heat for 30 minutes or until mixture is hot. Spoon 1/4 cup mixture onto each slider bun if you are making sliders or more for regular sized buns. Top with extra shredded Parmesan cheese and lettuce to serve.

The rest of my meals for this week come from my meal swap stockpile and my quick on the go meals. We have 3 nights of the week that we don’t have real long time for dinner cause of activities.



I’m a married mother of 3. Who loves living in Minnesota, prep ahead cooking, and couldn’t live without them now. No more worries about the age old question “What’s for Dinner?”. I am also transitioning my family into the slow food and clean eating movement. I believe it’s best if we can eat food in it’s most natural state. I love to share the information I have been gaining through this whole experience. I’m also a trained personal chef. Cooking is a passion and hobby of mine. Hope your are enjoying the content of my blog.

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