Menu Plan: Mar. 12th – 18th

Last week’s menu was fantastic! We enjoyed every one of our dinners. My favorite was definitely the Italian Bean Soup!  It tasted a lot like Carraba’s chicken soup which is one of my favorite soups ever! I didn’t use chicken in my soup but I think if you were to replace the beans with chicken it would be almost identical to Carraba’s. Try it out sometime! (P.S. I added a handful of chopped carrots and used fire roasted tomatoes instead of Italian Stewed tomatoes. I also did not use pesto.)

Provided I don’t have a baby this week, here is what we’ll be eating!

Monday – Panera Broccoli Cheese Soup, Crusty Bread

Tuesday –garlic chicken with rice, broccoli/cauliflower

Wednesday – Mama B’s Crock Pot Roast, potatoes and carrots

Thursday –crockpot chicken enchilada soup

Friday –pizza and veggie dippers

Saturday –shepherd’s pie with cheddar spiked mashed potatoes, green beans

Sunday – Crockpot Sweet and Sour Chicken, rice and veggies

What’s on your menu this week?

This post is linked to Orgjunkie’s Menu Plan Monday!


Menu Plan: Mar. 4th-Mar. 11th

So baby is due in roughly 2 1/2 weeks! My blood pressure was high for me at my last appt. so I’ve been ordered to rest as much as I can. My freezer is now empty of freezer meals (boo!) so I’m going to try to rely on my slow cooker for the next few weeks. Challenge! I’m excited about it though. 🙂

This week’s list!

(Mostly) Slow Cooker Week 1

Garlic Alfredo Pasta with Chopped Broccoli, Crusty Bread

Chicken Thighs with Carrots and Potatoes

Crock Pot Chicken Fajitas with all the fixings,

Garlic Chicken with Rice, Steamed Broccoli/Cauliflower

Hawaiian BBQ Chicken over Rice, Green Beans

Italian Bean Soup (not a crockpot meal, but maybe I’ll adapt it.) Rolls

Mexican Lasagna (not a crockpot meal, but it’s simple and I can split it in half and put one in the freezer for later!), Corn

Homemade Pizza and Veggie Dippers

And there you have it, our menu for the week! Sounds yummy doesn’t it? 🙂

What meal are you most looking forward to this week?

This post is linked to Orgjunkie’s Menu Plan Monday.

Menu Plan Monday: Feb. 20

It’s been awhile since I’ve posted a menu… and it’s time I got around to it again! Here’s the plan for this week.

Monday: Deceptively Delicious Lasagna

Tuesday: Whole Chicken in the Crockpot, Mashed Potatoes, Salad

Wednesday: Chicken,Cheddar, Rice Soup

Thursday: English Muffin Pizzas, Veggies and Dip

Friday: Cajun Chicken Pasta (minus the spicyness… which I know will technically not make it Cajun… but I’m pregnant and sensitive to the food I eat. Blah!)

Saturday:Texas Confetti Rice, Black Beans, Chips and Sour Cream

Sunday: Baked Potatoes and Steamed Broccoli/Cauliflower

What’s on your menu this week?

Linked to Orgjunkie.

Menu Plan Monday: Jan. 30th

This week is half freezer meals, and half new recipes! I’m looking forward to it. 🙂

Monday: Lemon Chicken & Vegetables, Egg Noodles

Tuesday: 3 Bean Pasta Fagioli, Cornbread

Wednesday: Coconut Lime Chicken Tenders, Garlic Green Beans, Baked Brown Rice

Thursday: Spaghetti with Sauteed Chicken and Grape Tomatoes, Crusty Bread

Friday: Garlic Balsamic Chicken, Mashed Potatoes, Corn

Saturday: Homemade Waffles and Eggs

Sunday: In honor of the Superbowl:  Mini Deep Dish Pizzas, Veggie Dippers with Lighter Ranch Dip, Taco Dip, Soft Pretzel Bites

Other things that may get made this week are Microwave Chocolate Peanut Butter Oat Snack Bars, Orange PushUp Smoothies, and Baked Oatmeal To-Go

What’s on your menu this week?

Post linked to Orgjunkie.

Menu Plan Monday: Jan. 23

Short and sweet today! Here’s our menu:

Monday: Honey Lime Chicken, rice and broccoli

Tuesday: Southwest Chicken Chili Mac

Wednesday: Chicken tenderloins, mashed potatoes, steamed veggies

Thursday: Deceptively Delicious Lasagna, green beans and bread (I promise you we don’t eat lasagna once a week. We just keep skipping over it!)

Friday: Chicken pot pie, salad, rolls

Saturday: Dinner at my parents’ house

Sunday: Leftovers or something simple

What’s on your menu this week?


Post linked to I’m an Organizing Junkie


Menu Plan Monday: Jan. 16th

Most of our meals this week are coming straight from the freezer! Such a joy to have it stocked for days like today when the girls just won’t take a nap and being on my feet equals pain and discomfort. Here’s the plan!

Monday: Lemon chicken and vegetables with egg noodles

Tuesday: Hubby’s birthday! His dinner of choice is kielbasa, buttered noodles and steamed broccoli/cauliflower with white chocolate raspberry bars for dessert.

Wednesday: Chicken Gyros with tzatkiki sauce, sweet potato fries

Thursday: Dinner with my parents

Friday: Deceptively Delicious Lasagna, green beans and bread

Saturday: Texas Confetti Rice with black beans, tortilla chips and guacamole

Sunday: Having a late lunch with my in-laws so probably something simple like grilled cheese or eggs and toast

What’s on your menu this week?

Linked to Orgjunkie.

My New Chicken Soup

Golden Yummy Goodness

We are big chicken noodle soup eaters in this house. I always make a batch whenever we’ve roasted a whole chicken, or if I have split chicken breasts to use. Or anytime any of us are sick in any shape or form. So we like to eat it pretty frequently. Well I have now found a recipe that puts Progresso to shame! Shame! It seriously looks, smells, and sorta tastes like it came from that fat blue can that is ridiculously overpriced. I say sorta because… it’s homemade! So that makes it a trillion times better. 🙂

Here’s how I made it. 🙂

Curly Noodle Chicken Soup

recipe source: Taste of Home

4-5 chicken tenderloins
4 stalks celery, chopped
Handful of baby carrots, chopped
Handful of frozen, chopped onion
4 cloves minced garlic
1 Tb. Olive oil
1 Tb. butter
1 tsp. Basil
1/2 tsp. Oregano
Sprinkling of salt and pepper
1  14.5 oz. can diced tomatoes, undrained
5 cups chicken broth, divided
1 dry measuring cup full of curly noodles
1/8 cup flour (I used white whole wheat)

1. My chicken tenderloins were frozen so I threw them in the oven for 20 minutes. Let cool and then chop up. Or alternately, saute them with the vegetables in step 2.

2. Heat butter and olive oil in pot and saute the vegetables and garlic for 5 minutes. Add the basil, oregano and a sprinkling of salt and pepper and saute another minute.

3. Stir in 4 cups of the broth, the can of undrained tomatoes and chicken. Bring to a boil. Reduce heat and simmer, covered, for 50 minutes to an hour.

4. Return to a boil, add noodles and cook 10-12 minutes or until noodles are tender.

5. Whisk the flour into remaining cup of broth, making sure there are no lumps and then slowly stir into soup. Let simmer 2-3 minutes or until broth has thickened slightly.

6. Serve with warm bread and enjoy!

This served 2 adults and 2 toddlers and had about half a serving leftover. Which I very much enjoyed for lunch. Next time, I must double the recipe!