Monday, March 30, 2009

Menu Monday

Whew, after a busy weekend of birthday parties for my daughter I am exhausted and stuffed. As I write this post I could go for a week without eating... too much birthday cake and ice cream for me.

Monday: Leftover Chicken Stir Fry, I tried the Green Giant Szechuan frozen kit just added chicken. Yummy and easy!

Tuesday: Make your own meal - my husband will be traveling so most likely sandwiches or spaghetti o's for me and the kids

Wednesday: Baked Ziti double batch, I am taking some to a friend who just had a baby. Here is my recipe for a single recipe:

1/2 package of Ziti Noodles (cooked)
1 Can of spaghetti sauce
1 small can of tomato paste
1 pound of cooked ground beef (lean)
Mozz cheese

Mix the everything but the cheese together, top with cheese then cover with foil then bake 350 for about 30 minutes.

Then enjoy!!

Thursday: Grill burgers and baked tator tot's

Friday: Frozen fish from the fish fry a couple weeks ago, yes I will bake and not eat frozen

I need your help, I am in a cooking rut and need new recipes, please share your favorites!!!

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Those Dandy Dillards said...

The ziti sounds yummy. What can of spaghetti sauce do you use? How big (in ounces)? Have you used sauce in jar?

Sarah said...

Like you I make a weekly menu! Here are just a few of my favorite easy and healthy ones!

Speedy Chili
2 pounds lean ground beef

1 tsp minced garlic

1 tbsp chili powder

1 tsp chipotle chili powder

1 tsp ground cumin

1 (16 oz) jar chunky salsa

1 can corn (drained)

1 (14 ½ oz) can fat free low sodium beef broth

1 (15 oz) can of red kidney beans, rinsed and drained

1 (15 oz) can black beans, rinsed and drained

1 can diced tomatoes

1 small can tomato paste

1. In a large nonstick saucepot, sauté the beef and garlic over medium heat until browned, about 4-5 minutes.

2. In a large pot, the meat and the remaining ingredients and bring to a boil, then reduce heat and cook for 15 minutes.

This is great served with some avocado sliced on top and corn chips to scoop up the chili.

Chili Verde

It's our version of Chile Verde. You cook a pork roast (any kind will work, but the cheaper cuts actually work best) in the crockpot for 4 or 5 hours with a little veggie broth or water. Take the roast out and dump the liquid out. Cut any visible fat off the pork and then using 2 forks, shred it. In the crockpot, add one diced onion, 2 cans of tomatillos, 2 small cans of diced chiles (hot or mild is fine), and a jar or can of verde salsa. (I also sometimes take a shortcut and just add a large jar of salsa verde instead of all of these items) Toss the shredded pork back in and let cook another few hours. We serve it in tortillas with some cheese and sour cream.

Sarah’s Chicken Soup

1 tbsp olive oil

1 tbsp of chopped garlic

3 green onions, chopped

1 large or 2 small zuchini, cut in large chunks

1 large or 2 small squash, cut in large chunks

1 small tub of sliced mushrooms

1 bag of mixed vegetables (usually corn, carrots, green beans and peas)

1 can diced tomatoes

1 can quartered artichokes in liquid (not oil)

6-8 cans of low sodium chicken broth

3 boneless skinless chicken breasts, sliced into cubes

1 package of stuffed pasta

1 bag of spinach

2 small lemons

Basil, Oregano, Dill

3. In a large nonstick saucepot, add olive oil, garlic and chopped onion. Saute for a minute. Add squash and zucchini and mushrooms and continue to sauté. Then add bag of mixed vegetables. Stir and cover for a few minutes until mushrooms start to cook.

4. Add diced tomatoes, and artichokes and 4 cans of broth, lemon juice from 1-2 lemons and herbs listed above. Stir, cover and bring to a boil.

5. Add cubed chicken, stir, cover and bring back to a boil.

6. Add stuffed pasta. Stir, cover and bring to a boil.

7. Reduce heat to low.

8. Add spinach and 2 more cans of broth.

9. Cover and let simmer for 10 minutes on low.

You can adjust this recipe by adding or removing vegetables you like or dislike. Add extra chicken broth if needed. I also add more or less lemon juice depending on how strong you like it. You can also cut up a lemon and add it directly to your bowl for a stronger flavor. I serve with garlic bread.


Here are a few of our favorite casseroles that I already have typed.

LF Chicken Fried Rice Servings 6Serving Size 1 cupPoints Value 3 (I calculate approx 160 calories per serving)


2 sprays cooking spray

4 large egg whites or 1 eggbeaters

½ cup scallions, chopped, green and white parts

2 medium garlic cloves, minced

12 oz uncooked boneless, skinless chicken breast, cut into ½ inch cubes

1- 16oz bag frozen mixed vegetables (carrots, peas, green beans, corn)

2 cups cooked brown rice, regular or instant, kept hot (I use 1 cup of uncooked to yield 2 cups of cooked)

3 Tbsp low-sodium soy sauce (I am much more generous than this with the soy sauce)

Instructions Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add egg whites ( or eggbeaters or medium heat) and cook, until scrambled, stirring frequently, about 2to 3 minutes. Remove from pan and set aside. Offheat, recoat skillet with cooking spray and place back over medium-high heat. Add scallions and garlic and chicken. Sauté until chicken is golden brown and cooked through, stirring frequently, about 5 minutes. Add mixed vegetables and saute. I often cover it to help it steam more and not get so dry. Stir in reserved cooked egg, cooked brown rice, and soy sauce; cook until heated through. About 1 minute. I add generous amounts of Soy Sauce. This is a Weight Watchers recipe that I adjusted to make easier and fit our taste buds.

Chicken Macaroni and Cheese

2 Cups cooked chicken

2 cups skim milk

2 cups cooked macaroni (I measure 2 cups uncooked and cook it)

1 can LF cream of chicken soup

1 can LF cream of mushroom soup

1 8 oz bag LF cheddar cheese (2% is what I use)

Mix all ingredients and bake covered at 350 for 35-45 minutes. Uncover and bake another 10-15 minutes. ***On that last part, I save a little bit of cheese. I bake for about 30 minutes covered then uncover and sprinkle the rest of the cheese on top and bake uncovered for another 10 minutes.

LF Chicken Pot Pie

1 cup cooked cubed chicken or canned cooked chicken

1 can LF cream of chicken

1 can LF cream of mushroom

1 bag of frozen mixed veggies

1/3 cup milk

1 egg

1 cup LF bisquick

Lightly grease pie plate or round dish. Mix together first 4 ingredients. In a small bowl mix together the next 4 ingredients and add any seasonings you want to this and pour over the chicken and vegetable mixture. Bake @ 400 for 30 minutes. (The directions say to bake at 350 but it never gets hot enough in the middle so I go for 400 and watch the crust.)

FalkFamily said...

I have a super easy tortilla soup recipe.

You just put a couple of frozen chicken tenderloins in the bottom of the crock pot.

Add 1 can of corn (not drained), 1 can of kidney beans (drained and rinsed), 1 can black beans (drained and rinsed, water (just fill the corn can and pour it in) and 1 packet of taco seasoning.

Put it on hi for 4 hours. Before serving, shred the chicken with a fork.

Serve with chips, cheese and sour cream for garnish. So easy and so yum!

Frugal Jen said...

I am so excited about these new recipes posted!!! I can't wait to try.

For my ziti I use both the jar spaghetti sauce Prego Marinara is my fav or the Hunt's can sauce in Four Cheese

Elizabeth said...

I love this Taco Soup Recipe:

Even though it is by Paula Dean, it isn't as fatty as she normally cooks her stuff. But I would brown the hamburger meat the night before, then the next morning throw all the ingredients in the crock pot and be out the door! Dinner is ready and smells so good when I walk in the door!

all things girly said...

for healthy and tasty receipe's I go to Ellie Krieger (food network) and I get a food magazine called Everyday Food, it is by Martha Stewart and there are tons in there!

For the health factor, we stay away from red meat as nuch as possible and those two always have great variations...