Meal Plan #15!

June 27th - July 3rd

I haven't been very good at following through with my meal plans the last few weeks since we moved. This move has been life changing to say the least. Before, our days pretty much were constant and very predictable. So it was easy to plan. Our outings or weeknights were planned and organized days before.

Wow. We were boring.

Now-a-days, things and plans change at the drop of a hat. There's so much more to do and so many more people to coordinate with! I'm still getting used to that. I like structure... I like things planned in advance. However, I love it here and I'm getting used to the unpredictable :)

So, more changes this week to my meal plans. I'll be posting 5 recipes from now on. No specific days. So if something comes up last minute I don't have to worry about rearranging the week because of it. I'm finding that one or two nights a week we have something going on or we end up eating out so I'm leaving two meals off for those instances... and if we end up being home, I'll throw a pizza together or something. :)

Change is good people... remember that.

Uno: Spence's Pesto Chicken Pasta <-- cause I didn't get to it last week, go figure :)
Dos: Creamy Chicken Baked Flautas
Tres: New England Clam Chowder
Cuatro: Pork Chops Stuffed with Smoked Gouda & Bacon
Cinco: Portobello Pizzas

And just cause we're having a BBQ for 4th of July! I'm going to do an appetizer recipe!: Cream Cheese and Bacon Stuffed Jalapeno Poppers

The Grocery List:
2 cups of roasted chicken
2-3 tbsp sweet yellow onion
3 tbsp fresh cilantro
3 tbsp cream cheese
3 tbsp Monterey Jack Cheese
Flour Tortillas
1lb (20 slices) bacon

1 1/2 cups chopped onion                   

4 cups peeled and cubed potatoes

3 cups half-and-half

2 (10 ounce) cans minced clams <--- Adam's been digging fresh clams :)

2 ounces smoked Gouda cheese

1/4 cup chopped fresh parsley

2 (2 1/4 inch thick) center-cut, bone-in pork chops

2 large portobello mushroom, stem removed

2 tablespoon spaghetti sauce

1 cup mozzarella cheese

1 tablespoon sliced black olives

8 slices pepperoni sausage

10 fresh Jalapeños

10 oz low fat cream cheese

Plain panko crumbs

I already have these ingredients from not using them last week.
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1/2 pound linguine pasta

1 skinless, boneless chicken breast

4 ounces fresh mushrooms

6 ounces roasted red peppers

1 (7.5 ounce) jar marinated artichoke hearts

3 ounces fresh spinach leaves

1/4 cup prepared basil pesto

1 tablespoon freshly grated Parmesan cheese

Meal Plan #14... and then some!

June 19th - 25th

The end of last week went to shit as far as meal planning goes. Thursday got crazy because our littlest dog Baby decided to get into some rat poison as I was looking for car wash soap in the shed. 3 hours and $167 later the emergency vet says he should be ok. But needless to say I didn't feel like cooking after that. Thankfully mom let us crash in on her dinner :) He famous Taco Bake - one of my favs.

On Friday my mom and I took Landon to the Pt Defiance Zoo - it was SO much fun and I can't wait to go back again. I'm thinking about buying a season pass.

Anyway, her suggestion of ribs that night sounded much better than the Enchiladas {and since we did mexican the night prior} we gladly endulged :)

On Sat I was at the Gorge for the Tim McGraw concert. AH-mazing! BEST.CONCERT.EVER! Tim is oh so sexay! This was also my first night away from Landon since he was born. So lets add this up.... 15 months plus 9 months of pregnancy makes TWO YEARS people! Two years since I have been away from that little boy. It was hard. But I didn't cry and I had a blast. Adam said he was such a good boy for him :)

Ok... on to the meal plan!

Sunday: We went out to my dad's bar to meet them and have dinner for Father's Day!
Monday: Creamy Chicken Enchiladas <--- We'll try again :)
Tuesday: Tator Tot Casserole
Wednesday: Kathy's Delicious Whole Slow Cooker Chicken <--- Mouthful of a name, no? And I have no clue who Kathy is?!
Thursday: I think we are taking Patti to dinner for her birthday! Outback Steakhouse! MMmmmm :)
Friday: Spence's Pesto Chicken Pasta
Saturday: BBQ'd Sirloin steaks w/Garlic Butter :) Mmmmmm!

The Grocery List:
1 bag tator tots
1 lb ground beef
1 can cream of mushroom soup
1 onion
broccoli
cheddar cheese
1 (3 pound) whole chicken, skin removed

1/2 cup chicken broth

1/3 cup soy sauce

1/3 cup olive oil

1/4 cup honey

1 teaspoon Worcestershire sauce

2 teaspoons balsamic vinegar

2 teaspoons lemon juice

1 teaspoon sesame oil            

1/2 pound linguine pasta

1 skinless, boneless chicken breast

6 whole garlic cloves

4 ounces fresh mushrooms

6 ounces roasted red peppers

1 (7.5 ounce) jar marinated artichoke hearts

3 ounces fresh spinach leaves

1/4 cup prepared basil pesto

1 tablespoon freshly grated Parmesan cheese

2 sirloin steaks

--------> I already have these ingredients from not using them last week :)

1 rotisserie chicken {I'm using boneless skinless breasts}

2 cans (14-1/2 ounces each) diced tomatoes with mild green chilies

2 cans (10-3/4 ounces each) condensed cream of chicken soup

1 can (10-3/4 ounces) condensed cheddar cheese soup

1 package (8 ounces) cream cheese

20 flour tortillas (8 inches)

4 cups shredded Mexican cheese blend

Hoisin Pork Wraps

I'm digging my meal plan this week so I have lots to post I guess?! Some weeks are better than others :) This is another recipe from my Taste of Home Simple & Delicious magazine!

 

I wasn't going to post this recipe {even though I thought it was delish!} but when I put together my wrap, I couldn't resist snapping a picture of these beautiful colors! I hope you enjoy!

 

 

 

Ingredients:

• 1 boneless whole pork loin roast (3 pounds)
• 1 cup hoisin sauce, divided
• 1 tablespoon minced fresh gingerroot
• 6 cups shredded red cabbage
• 1-1/2 cups shredded carrots
• 1/4 cup thinly sliced green onions
• 3 tablespoons rice vinegar
• 4-1/2 teaspoons sugar
• 15 flour tortillas (8 inches), warmed

Directions:

1. Cut roast in half. Combine 1/3 cup hoisin sauce and ginger; rub over pork. Transfer to a 3-qt. slow cooker. Cover and cook on low for 7-8 hours or until pork is tender.
2. Meanwhile, in a large bowl, combine the cabbage, carrots, onions, vinegar and sugar. Chill until serving.
3. Shred meat with two forks and return to the slow cooker; heat through. Place 2 teaspoons remaining hoisin sauce down the center of each tortilla; top with 1/3 cup shredded pork and 1/3 cup coleslaw. Roll up.

As expected my husband didn't care for this one as much as I did. But luckily if the red cabbage cole slaw isn't your style you can easily just throw some cheese on the tortilla and adapt it for a whole different flavor!

Have I ever mentioned my go to website for wine pairings is

www.winedin.com? I love it! But tonight it recomended a Reisling which is not my cup of tea, maybe it's yours?! Enjoy!

 

 

Meal Plan #13!

June 13th - 19th

Well well well... all settled in and meal planning again :) Last week worked out perfectly {and everything was oh so yummy!} I posted the French's Onion Chicken {with a twist} here - oh it's one of our absolute favs. And the Angel Chicken Pasta was absolutely mouth watering as well.  

So on to week 13! In case you are wondering... I got my new Taste of Home Simple & Delicious magazine this week and am using it to it's full extent. There are so many yummy looking summery recipes! I'm excited for this week!

Monday: Baja Chicken Taco Pizza {We'll probably make a 2nd normal pizza as well... just in case this one's "not" for Adam} :)
Tuesday: Hoisin Pork Wraps
Wednesday: Turkey Bacon Burgers... cause they sound good :) The Kirkland brand are delish!
Thursday: Crabby Alfredo --> I'm a little leery of this but Adam said he'd like a pasta recipe each week... and I wanted to switch it up?! We'll see...
Friday: Creamy Chicken Enchiladas
Saturday: I'll be out of town at the Tim McGraw concert at the Gorge Amphitheater {jealous?} So for once, Adam & Landon are on their own :)
Sunday: Since it's Father's day and I won't be back in town until midday {worst wife of the year award!} I think I'll let Adam pick what he'd like to do or have for dinner. Stay tunned! :)

The Grocery List:

1 cup ranch salad dressing

1/4 cup salsa

1 tablespoon lime juice

3 tablespoons minced fresh cilantro

2 cups cubed cooked chicken breast

1 envelope taco seasoning

1 prebaked 12-inch thin pizza crust

1/2 cup chopped tomato

1/2 cup finely chopped red onion

2 cups (8 ounces) shredded part-skim mozzarella cheese

2 cups shredded lettuce

2 medium ripe avocados, peeled and thinly sliced

1 boneless whole pork loin roast (3 pounds)

1 cup hoisin sauce, divided

1 tablespoon minced fresh ginger root

6 cups shredded red cabbage

1-1/2 cups shredded carrots

1/4 cup thinly sliced green onions

flour tortillas (8 inches)

4 kirkland brand Turkey burgers

Bacon

Whole wheat burger buns

4 cups cooked egg noodles

1 package (16 ounces) imitation crabmeat, chopped

1 jar (16 ounces) Alfredo sauce

1 rotisserie chicken

2 cans (14-1/2 ounces each) diced tomatoes with mild green chilies, undrained

2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted

1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted

1 package (8 ounces) cream cheese, cubed

4 cups shredded Mexican cheese blend

Aloha Pork Chops

Oh this is a good one people! A little bit Hawaiian, a little bit just pure yummy! I hope you enjoy!

Ingredients:

• 1 tablespoon lemon-pepper seasoning
• 4 boneless pork loin chops (3/4 inch thick)
• 1 teaspoon plus 2 tablespoons olive oil, divided
• 1 cup sweet-and-sour sauce
• 1 can (20 ounces) pineapple chunks, drained
• 1/2 medium green pepper, julienned
• 1/2 cup chopped red onion
• 6 cups cold cooked rice
• 1/4 cup stir-fry sauce

Directions:

1. Sprinkle pork chops with lemon-pepper. In a large skillet, brown chops on both sides in 1 teaspoon oil over medium-high heat; remove and set aside. Drain skillet; add sweet-and-sour sauce and pineapple chunks. Bring to a boil. Reduce heat; return chops to skillet. Simmer, uncovered, for 5 minutes or until meat juices run clear.
2. Meanwhile, in another skillet, saute the green pepper and onion in remaining oil for 2 minutes. Add rice and stir-fry sauce; cook and stir for 4 minutes or until lightly browned. Transfer to a serving platter; top with pork chops.

 

 

We're enjoying this tonight with a little bit of Rosemount Shiraz Cab... its yummy!

Meal Plan #12!

June 6th - 13th

Aaaaaaand we're back!

I only took a week off... not too shabby! I probably should take another week off to really get settled but I can't help myself. Being a stay at home mom for the time being is taking a toll on me and I feel like I need to keep myself busy with "things" to do other than entertain Landon allllll day {although that's my number one task obviously}. Anyway, this week is kind of missmash and I already have a few nights of things planned but I thought I'd give it a go anyway :)

So, on to week 12! I think Adam is going back to Spokane this weekend to get the rest of our stuff so Fri/Sat Landon and I are going to fend for ourselves. So on Friday I made dinner plans with my sister :)

Monday: Aloha Pork Chops - a good one from week #1 :)

Tuesday: Mom took out some salmon that I imagine will get baked with lots of butter, onions and lemon... YUM!

Wednesday: We're heading to Grandma's house to celebrate her birthday and BBQ burgers!

Thursday: Angel Chicken Pasta

Friday: Cloverleaf!!!! I can't believe it took me over a week to get there!

Saturday: TBD... something easy.

Sunday: French's Onion Chicken Cordon Blue {I linked to my regular French's Onion Chicken but I'm doing a twisted version... I'll try to take pictures and post an updated recipe

 

The Grocery List:

Pork loin chops

White rice

Sweet & sour sauce

Stir fry sauce

Red onion

Green pepper

Pineapple chunks

Boneless skinless chicken breasts

Italian style dressing mix {dry}

White wine

Golden mushroom soup

Cream cheese with chives

Angel hair pasta

French's onions

Ham slices

Swiss cheese