Meal Plan – January 27th – February 2nd

Meal Plan

We had a great time last week visiting friends in Virginia, but now it’s back at the daily meal schedule. We have tried two new recipes the past two weeks and plan on trying another this week. Both have been very good and my husband says they are good enough to add to the meal rotation.

Monday January 27th – Meatless Spaghetti

Tuesday January 28th – Pork Chops & Vegetables
We buy a ten pack of pork chops and use them for two weeks. Saves us money at the grocery!

Wednesday January 29th – Church so no meal is planned

Thursday January 30th – Pinterest Meal! Backed Teriyaki Chicken from The Recipe Critic.

Ingredients
•4 Boneless Skinless Chicken Breasts
•1 tbsp corn starch
•1 tbsp cold water
•1⁄2 cup white sugar
•1⁄2 cup soy sauce
•1⁄4 cup cider vinegar
•1 clove garlic, minced
•1⁄4 tsp ground ginger
•1⁄4 tsp ground black pepper
•green onions for garnish

Instructions
1.In a medium saucepan over medium low heat, whisk together soy sauce, cider vinegar, garlic, ginger, cold water, and cornstarch, black pepper. Turn the heat to medium high until it comes to a boil and reduce heat to low. Whisk until the sauce starts to thicken.
2.Line a 9×13 with aluminum foil and spray with cooking spray. This helps for easier clean up. Preheat oven to 425 degrees. Lightly sprinkle each side of the chicken with pepper.
3.Lay the chicken in the pan and generously coat each side of the chicken breast with the teriyaki glaze. Cook for about 30-35 minutes or until the chicken is no longer pink and the juices run clear. Brush each side with the glaze every 10 minutes while cooking. When finished, serve over rice and pour the rest of the sauce over the chicken and rice.

Friday January 31st – Irish Potatoes
This is a recipe we got from our friends in Virginia.

Cut potatoes (usually 1 per person) into chunks. I leave the skin on but you can remove. Boil potatoes until soft.
While potatoes are boiling brown 1lb. of ground beef. Drain fat.
Mash potatoes.

Serve potatoes with beef, cheese, bacon bits and sour cream.

Weekend we eat leftovers.

Meal Plan – Jan. 20th-26th

At it again. Another week another meal plan. This week is rather busy for us so we will have limited meals.

Tuesday – Baked Penne with Chicken and Sun Dried Tomatoes
My Pinterest recipe of the week comes from The Art of Comfort Baking.
Check out the recipe on her site.

Wednesday-None

Thursday- El Nop night! This is our town’s local Mexican restaurant. The best in town!

Friday- Jack Daniel’s Marinade Pork & Vegis
I have found my favorite marinade! It is Jack Daniel’s marinades that come in different flavors and they are all great.
1. Marinate 2-3 pork chops in the Jack Daniel’s marinade for at least 30 minutes. Longer is better.
2. Preheat the oven to 350 degrees.
3. Bake pork for 40-45 minutes.
4. Serve with vegetables or your choice.

Meal Plan – January 6th-12th

Meal Plan

Since my husband gets paid once a week and our schedule can vary week-to-week we decided to make a meal schedule once a week and go grocery shopping every week. Not that I like going to Wal-Mart, but it seems to save us from throwing tons of food away because we aren’t home and saves us money! I like both of those options. One thing I have done for awhile is create a meal schedule for the week.

Well if you are like me you are scrambling around and trying to find something for dinner. I hate…I mean HATE to cook (just ask my husband), but I want to eat healthier and save money. I am going to start posting my weekly meal schedule here. Hopefully you will be able to find some new recipes to try and this will help your family as well.

This week’s meal plan is as follows (No fancy pictures yet but hopefully they will be here soon!)

Monday: Crockpot 3-Packet Shoulder Steak with a side of corn
I use my fancy slow cooker liners from Reynolds
1. Place shoulder steak in crockpot
2. Mix 1 cup of water with the following packets
1. Brown Gravy Mix
2. Italian Dressing Dry Mix
3. Ranch Dressing Dry Mix
3. Pour the mixture over the steak
4. Set on low and cook for 6-8 hours

Tuesday: Grilled Cheese & Soup

Wednesday: Chicken Pot Pie
1. Cut 1lb boneless skinless chicken breasts into small cubes
2. Add a tablespoon of butter to a skillet on medium
3. Cook chicken until white on the outside
4. Mix chicken with 1 can of cream of chicken soup, 1/4 cup of milk, 1 pkg of mixed vegetables
5. Place a pie crust (I purchase a pkg of 2 from Pillsbury) at the bottom of a pie pan
6. Pour in chicken mixture
7. Place a pie crust over mixture and pinch the sides (cut a couple of holes in the top crust)
8. Bake in the oven at 425 degrees for 30 minutes
9. After completely cooked place under the broiler for 1-2 minutes

Thursday: BBQ Pork
1. One boneless pork lion – I usually get a pork that is around 2lbs.
2. Place pork lion into crockpot (I use my liners again!)
3. Add about 1 1/2 cups of water
4. Sprinkle black pepper over the pork lion
5. Set crockpot to low and cook 6-8 hours
6. Once cooked shred the pork and add BBQ sauce to your taste
5. Serve with hamburger buns and my husband’s favorite Ruffles Cheddar & Sour Cream chips

Friday: Eat Leftovers from the week.

Saturday & Sunday: We don’t generally have any meals planned because we usually go out on of these days or we eat what’s in the house.

If you have any recipes you would like to share comment below and we can all try them out!