Monday, August 26

Meal Planning Monday

We did so good with eating at home a few weeks ago and I'm excited to actually keep it up.  The only meal I didn't make was the Skinny Baked Macaroni & Cheese which I'll probably try and make when J's home from traveling.

I find myself on the weeks that he is not home, going through a drive-thru and sometimes not having dinner at all.  Since he's gone this week, I prepared my meal list based on what I can eat leftover.  I'm a picky eater and am not a huge fan of leftovers but there are a few things that I don't mind reheating later.

**I do not have links or pictures for a few of these. The recipes are ones that I wrote down in my recipe book years ago and I'm not sure of the original source.

Monday - Crockpot Cheesy Chicken Spaghetti
 - 16oz. cooked spaghetti
 - 1lb. velveeta light cheese
 - Chicken (you can rotisserie chicken, shredded or the already cooked chicken that you can find near the refrigerated deli section)
 - 1 can cream of mushroom soup
 - 1 can cream of chicken soup
 - 1 can rotel
 - 1/2 cup water
 - 1 small onion, diced
 - 1 medium green pepper, diced
 - Salt and pepper

1. Combine all ingredients in crockpot and stir to mix well.
2. Cook on LOW for 2-3 hours.
3. Stir a few times while cooking and stir before serving.

Tuesday - Italian Crescent Casserole

Wednesday - Baked Ranch Chicken Strips with Parmesan Garlic Orzo
Ingredients for Baked Ranch Chicken Strips:
 - Chicken tenders
 - 1 cup cornflakes (or bread crumbs)
 - 3/4 cup grated parmesan
 - 1/2 tsp garlic powder
 - 1/2 tsp black pepper
 - 1 package ranch dressing mix
 - 1 cup milk
 - 1 egg

Directions for Baked Ranch Chicken Strips:
1. Pre-heat oven to 350F.
2. In a dish, combine cornflakes, parmesan, garlic powder, pepper and ranch mix.
3. In a small bowl, whisk together the egg and milk.
4. Dip each tender in the milk/egg mixture then to the dry mixture to coat.
5. Bake uncovered for 30 minutes.

Ingredients for Parmesan Garlic Orzo:
 - 1 cup orzo pasta
 - 1/4 cup butter
 - 2 tbs minced garlic
 - 1/4 cup parmesan cheese
 - 2 tbs milk
 - 1/2 tsp salt and pepper
 - 1 tbs chopped fresh parsley

Directions for Parmesan Garlic Orzo:
1. Bring a large pot of slightly saled water to a boil.
2. Cook orzo, stirring occasionally until cooked through but firm to the bite, about 11 minutes.
3. Drain.
4. Melt butter in a skillet over medium heat.
5. Cook and stir the garlic until lightly browned, about 5 minutes.
6. Stir orzo into garlic mixture and mix in parmesan chese, milk, salt, black pepper and parsley.

Thursday - Jambalaya
**This is totally out of a box and it is my FAVORITE :)  I just add smoked sausage for my meat.
Last but not least, breakfast for myself for the week.  I'll normally have a bowl of cereal (Lucky Charms, Fruit Loops or Cinnamon Toast Crunch are my weakness) or I'll just make some scrambled eggs with sausage.  But I'm going to make a yummy breakfast casserole instead which is REALLY good leftover topped with salsa.
Breakfast Casserole
 - 1 tube crescent rolls (you can also use the canned Pillsbury Seamless Dough Sheet)
 - 1lb. ground sausage
 - 1 cup cheddar cheese
 - 1 cup mozzarella cheese
 - 5 eggs
 - 3/4 cup milk
 - Salt and pepper
1. Preheat oven to 350F.
2. Brown sausage and drain fat.
3. Spread crescent rolls in bottom of a greased 9x13 pan.
4. Top with cooked sausage.
5. Sprinkle with cheddar and mozzarella cheese.
6. Beat eggs, milk, salt and pepper and pour over cheeses.
7. Bake for 30 minutes.
Hope you all have a great week!  


  1. that little box of jambalaya is totally a staple in the Carter house too!

    1. Soooo good!! Sometimes the grocery only has the Zatarans kind but I like the Tony's so much better!