Our Weekly Menu 10/28 /19

Can I confess something that sounds a little weird? Meal planning is a stress reliever for me. There is something about having everything all planned out and especially if I am able to do the grocery shopping and some prep work on top of it! Opening up the fridge and seeing things just all ready to go, makes me feel calm.

As I am planning out the menu for the week, I use my calendar to see what we have going on & what would be the easiest for that evening. I try to prep things before hand if I can. That might look like cooking up a bunch of meat to use in a couple of recipes. Like this week, I am going to use hamburger 3 times. I will just do all of that cooking at one time in my large electric skillet. Thinking ahead at what will save time, helps out BIG time!!

Monday:

Leftovers

Tuesday:

Soup & Sandwiches

Wednesday:

Out to Eat

Thursday:

Halloween meal

• Chili
  • 2 lbs hamburger
  • chili powder, garlic powder, cumin paprika, salt and pepper
  • 1 can kidney beans
  • 1 can black beans
  • 1 can diced tomatoes
  • Cook hamburger until done
  1. Add all ingredients to a crockpot
  2. Cook on low 8 hours, let cool
  3. Put into freezer bags (if making ahead of time)

  

• Mummy dogs- click here for the recipe
• Veggie Skeleton

Friday:

Cauliflower Crust Pizza

• Riced Cauliflower
• 1 egg
• 1 tsp garlic powder
• 1 tsp parsley
• 1 tsp basil
• spaghetti sauce
• hamburger
• cheese

Cook the riced cauliflower according to package

Drain the cauliflower rice really well. The more water you can get out, the crispier the crust will be!

Add in the egg

Put on a cookie sheet on aluminum foil & flatten it out

Cover with an egg wash and then seasonings

Bake for 16 min at 450 , then flipped and baked for another 5 min

Put desired sauce & toppings on the top and bake for another 8 min or so

Saturday:

Lasagna~

This is my mama’s recipe and I LOVE it. I started making it with a healthy twist. Instead of lasagna noodles I sub zucchini noodles.

•  1 lb ground beef
• 1 clove garlic
• 1 TBL parsley
• 1 TBL basil
• 1 1/2 tsp salt
• 1 can tomatoes
• 2 six ounce cans tomato paste
• 10  ounce lasagna noodles **** subbing zucchini noodle for a healthy swap!
• 3 C cottage cheese
• 1 tsp salt
• 1/2 tsp pepper
• 2 beaten eggs
• 2 TBL parsley
• 1/2 C shredded parmesan
• 1 lb mozzarella sliced

1. Brown meat, add next 6 ingredients. Simmer, uncovered until sauce is thick (approximately 30 minutes)
2. If using traditional noodles cook them & drain. If using Zucchini noodles thinly slice zucchini
3. Combine cottage cheese with egg, seasonings, parmesan cheese
4. Place 1/2 noodles in 9 x 13 pan
5. Spread 1/2 cottage cheese mixture
6. Then 1/2 of mozzarella cheese
7. Then 1/2 meat mixture
8. Repeat layers
9. Bake at 375 degrees for 30 minutes
10. Let stand 15 minutes

This dish makes the BEST leftovers!!

Sunday:

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My favorite kitchen tools! 

Thanks for stopping by & Happy Meal Planning!! If you need even more meal planning ideas- check out Organizing Junkie by clicking here.

Faith ♥

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