Monday, September 2, 2013

Menu Monday {1}

I have a bit of a weekly routine.

Every Sunday night, after everyone is asleep I sit at my kitchen island/table/counter with a notebook, my calendar, iPad and a few cookbooks and start my weekly grocery list.

Then I usually hold my forehead in my hands and say, "what do we eat..what do we eat" over and over. Its like I get some sort of meal-planning amnesia. 

So, I'm going to start sharing my weekly meal plans here for easy reference. Maybe by sharing them I'll be inspired to keep it lively and avoid the fall dinner rut of chili, spaghetti, tacos, repeat.

I do think its important to sit down and think about what you're planning to cook. Hopefully it makes grocery shopping more efficient. It will not guarantee that you don't have to go back to the store three times this week for forgotten ingredients like sesame seeds or failing to realize that you're down to your last drop of dishwashing detergent.

I also don't plan according to sale ads. I know some people do, but I don't. My sanity can only carry me so far and coupon clipping and planning around BOGO items is simply too much to ask at this point.

(I will say that I will stock up on things we use regularly when I notice them on sale at the store, but it always a coinkydink when that happens.)

Okay, on to the menu--

Dinners this week-
Crock Pot Chicken (recipe follows)
Stuffed Peppers
Crock Pot Sesame Chicken
Salisbury Steak

I talked dinners and menus and all things family food with a friend over the weekend and shared with her my "Crock Pot Chicken Recipe". I say this because Karla taught it to me long ago and I don't actually have a recipe nor do I know the actual name of this dish. I do know that everyone in my house eats it and Joseph knows what I mean when I tell him we're having "Crock Pot Chicken" for dinner.

Here's what you do-

Crock Pot Chicken
Place 1-2 pounds of chicken breast (boneless-skinless) in the crock pot on low. Add one packet of dry Italian seasoning and maybe 1/4 cup of water. Cook on low 6-8 hours. I flip the chicken after a few hours if I am home. 

30 minutes before dinner add a block (8 ounce package) of cream cheese (regular or 1/3 less fat whichever you prefer) and let cook for 10-15 more minutes. Then stir contents of Crock Pot to mix the cream cheese and juices together and break apart your chicken. Switch Crock Pot to Low. Meanwhile, cook 1/2 to full package of egg noodles depending on the size of your family. (I cook half for 2 adults and 2 toddlers.) Drain noodles. Plate noodles and spoon chicken and sauce from crock pot over noodles. Serve with a green salad, fruit, or your family's favorite veggies. 

Its a winner. Also while talking with my friend I attempted to compare meatloafing techniques and she informed me she'd never made a meatloaf. My jaw dropped. 

She then suggested that I start sharing our weekly dinners since we could all benefit from sharing ideas and inspiration with each other. So, here we go...Menu Monday Week #1 in the books!

What's on your menu this week? Share what you're bringing to the table by leaving a comment below.

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  1. So I'll be over on Wednesday night. Stuffed peppers. Are. My. Fav.

  2. I just RE started doing meal plans this very week so your post caught my eye! I am going to try your crock pot chicken! Thank you. :)

  3. I am totally going to make your crockpot chicken for dinner next week. FOR REAL. SO SIMPLE!!! This looks delicious and I imagine it's really low in calories if I use the low fat cream cheese.

    THanks for sharing! (by the way, thanks for stopping by my blog, it's taking me a while to stop by!!) :)

  4. oh, and a meatloaf tip- I always cook turkey meatloaf with 99% lean ground turkey and add extra shredded veggies (for nutrition) and moisture in it (like zucchini and mushrooms! )