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.

Posted in - Red Meat, - Seafood/Fish, Meal Planning

Meal Planning Mondays: Recipes to Try This Week 2/4 – 2/10/13


As you can see I have changed how I’m doing Meal Planning Mondays. I like trying new recipes. I have too many pins on Pinterest that are not being utilized. This week I committ to making these two recipes.

The main dish will continue to be made ahead time and frozen.

Balsamic and Onion Pot Roast


Recipe Source: modified slightly from Kalyn’s Kitchen

3-4 pound boneless chuck roast
Seasoning Salt
Onion Powder
Garlic Powder
black pepper to taste
1-2 T olive oil (depends on your pan)
1/4 cup water to deglaze pan
2-3 large onions, peeled and thickly sliced
1 cup beef stock, reduced to 1/2 cup (can use a can of beef broth, but be sure to reduce it)
1/2 cup balsamic vinegar
1/2 cup tomato sauce

Prep Day: Mix seasoning salt, onion powder, garlic powder and black pepper in snack size bag. Label and place in pantry next to a small containers of olive oil, balsamic vinegar, one onion, a can of tomato sauce, and beef stock. I keep my daily meals in small rubber tubs. Freeze roast.

Serve Day: Thaw Roast. Rub meat well with seasoning salt, onion powder, garlic powder and black pepper. Heat heavy pan with small amount of olive oil and brown roast well on both sides. This will take a few minutes; don’t rush the browning step.

While roast browns put 1 cup beef stock in saucepan, bring to a boil and cook until reduced to 1/2 cup, then let cool slightly and mix in balsamic vinegar and tomato sauce. Peel onions and cut into thick slices.

When the meat is brown on all sides, remove the meat and then deglaze pan with 1/4 cup water. Add the pan drippings to sauce mixture.

Place onions in bottom of slow cooker. Put meat on top of onions and pour beef stock mixture over. Cook on low for 6-8 hours, until beef is tender. The meat might be partly submerged in liquid after this much time.

Remove meat from slow cooker and cover with foil to keep warm. Drain liquid from Crockpot and remove as much of the fat as you can with fat separator or skimmer. Cook down liquid by about 1/3, and serve sauce with meat and onions.

The leftovers make GREAT sandwiches!!

Rosemary and Garlic Roasted Salmon

Adapted from sock monkey slippers blog


serves 4

3 garlic cloves
2 fresh rosemary sprigs, about 1 Tbs chopped
1 1/2 to 2 lbs salmon fillet (I used sockeye), frozen or fresh
1 Tbs extra virgin olive oil
2 pinches of sea salt
pinch of pepper

Prep Day: Shop and gather all your ingredients.

Serve Day: Thaw fish if using frozen. Preheat oven to 425°. Peel and chop garlic. Next, chop the rosemary. Set aside. Place salmon on a baking sheet covered with foil or parchment paper. Distribute olive oil evenly on salmon. Sprinkle salt and pepper over the fillet. Next, add the rosemary and garlic and lightly press into salmon. Place in the oven and roast for 10 to 12 minutes until the salmon is flaky.