Weekly Menu 9/30/19

Monday:

Out to Eat~my son had a concert tonight, so it’s always fun to go eat somewhere after- anyone else do that?

Tuesday:

Taco Bowls (these I pretty much make every week, it’s simple and yummy)

• Precooking the hamburger makes these nights so much faster!
• I use cauliflower rice (frozen & easy to heat up)
• To build my Taco Bowl just layer
• Cauliflower rice for the bottom

Taco Meat- use my quick and simple taco seasoning recipe

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• Next add- cheese, tomatoes, avocado & top with sour cream or ranch dressing

Wednesday:

Ranch Chicken Thighs with roasted green beans and potatoes

Thursday:

Chili

Chili (This is another recipe that I made ahead of time)

• 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)

For this meal, we can just put the chili in the crockpot on low in the morning and it will be all ready to go by dinner!

Friday:

Leftovers- I have found if I don’t plan a day for this, we have wasted food!

Some examples of re-making some of the original dishes from the week:

• Chili served over Sweet Potatoes (so yummy!)
• Ranch chicken thighs over cauliflower rice- add some extra veggies in!
• Taco meat into Nachos (Chips are delicious! I have found a tortilla chip that is grain free!)
  • Siete brand chips & delicious (click here to order off of Amazon!!

• Saturday:

Breakfast for Dinner! Such a fun and easy meal to make & who doesn’t love Breakfast for Dinner Nights!!

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These breakfast bowls are:

• Easy to assemble
• Fun to make
• Customizable (spell check doesn’t think this is a word, but obviously it is- right? 🙂

Sunday:

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!!

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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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