Weekly Meal Plan: Mon, Nov. 18 - Sun, Nov. 24

Mon, Nov. 18:
Take-out

Tues, Nov. 19:
Dinner out with the barn girls

Weds, Nov. 20:
Leftovers

Thurs, Nov. 21:
Italian Chicken Sausage Simmered in Mushroom & Bell Pepper Tomato Sauce over Pasta with Steamed Asparagus

Fri, Nov. 22:
Pepperoni Pizza

Sat, Nov. 23:
Ranch Oven Fried Drumsticks, Caesar Salad, and Leftover Pasta with Cheese Sauce

Sun, Nov. 24:
Italian Sausage Marinara Croissant Sandwiches and Freezer Fries

Weekly Meal Plan: Mon, Nov. 11 - Sun, Nov. 17

Mon, Nov. 11:
Mexican Take-out

Tues, Nov. 12:
Chicken Eggplant Jalfrezi over Jasmine Rice with Naan Bread

Weds, Nov. 13:
Leftover Chicken Enchilada Soup

Thurs, Nov. 14:
Dinner out at Horsemasters

Fri, Nov. 15:
Date Night at the local BBQ Shop

Sat, Nov. 16:
Chinese Take-out

Sun, Nov. 17:
Philly Cheese Steak and Freezer Fries

Also make: Friendship Bread Belgian Waffles, Broiled Buffalo Chicken Drumsticks, Crock Pot Stock, and [Modified]Garlicky White Bean and Chard Soup

Weekly Meal Plan: Mon, Nov. 4 - Sun, Nov. 10

Mon, Nov. 4:
Mexican Take-out

Tues, Nov. 5:
Surprise Dinner Date!

Weds, Nov. 6:
Slow Cooker Braised & Broiled BBQ Pork Ribs, Mashed Potatoes, and Salad

Thurs, Nov. 7:
Slow Cooker Chicken Enchilada Soup

Fri, Nov. 8:
Chicken Andouille Sausage and Sauteed Mushrooms over Creamy Chili Cheese Grits

Also make: Banana Bread Muffins

Sat, Nov. 9:
Leftover Slow Cooker Chicken Enchilada Soup

Also make: Pineapple Margaritas

Sun, Nov. 10:
Leftovers

Weekly Meal Plan: Mon, Oct. 28 - Sun, Nov. 3

Mon, Oct. 28:
Leftovers

Tues, Oct. 29:
Slow Cooker Chicken Leg Quarters, Stuffing, Salad

For the Chicken I ended up combining two recipes. I used the spice rub (minus the onion powder and white pepper because I didn't have any, and no chopped onions in the pot either because of the foil) from this recipe, and then followed the instructions for balled up foil from this recipe.

Also make: Philly Cheese Steak Croissant Sandwiches and Freezer Fries for lunch, Amish Friendship Apple Cinnamon Spice Muffins and Amish Friendship Lemon Poppyseed Muffins

Weds, Oct. 30:
Chicken and Squash Quesadillas

Thurs, Oct. 31:
Chicken, Spinach and Mushroom Pasta Bake with Salad

Fri, Nov. 1:
Grocery Store Fried Chicken and Salad

Sat, Nov. 2:
Crustless Chicken, Carrot, Celery, and Mushroom Pot Pie with French Onion Topping

Sun, Nov. 3:
Leftovers

Weekly Meal Plan: Mon, Oct. 21 - Sun, Oct. 27

Mon, Oct. 21:
BBQ Chicken Pizza and Caesar Salad

Tues, Oct. 22:
Leftovers

Weds, Oct. 23:
Date Night!!

Thurs, Oct. 24:
Mexican Take Out

Fri, Oct. 25:
Rotisserie Chicken, Slow Cooker "Baked" Potatoes, and Steamed Green Beans

Sat, Oct. 26:
Southwestern Stuffed Bell Peppers

Sun, Oct. 27:
Chicken Eggplant Tiki Masala over Saffron Rice with Naan Bread

BBQ Chicken Pizza

This is a great recipe to use up leftover chicken or rotisserie chicken, which is transformed into a pulled-pork style bbq chicken for the pizza.

BBQ Chicken Pizza (Serves 2 - 4)

Ingredients:
Prepared Raw Pizza Dough (you can be awesome and make your own, or you can be lazy like me and buy it in the frozen section at the grocery store)
Olive Oil
Garlic Salt or Garlic Powder
1 - 2 tablespoons BBQ Sauce
1/4 - 1/2 Bell Pepper, sliced into 1/4" thick rings
3 - 4 Mushrooms, sliced 1/4" thick
1/4 - 1/2 Onion, thinly sliced (preferably red onion)
3/4 - 1 cup BBQ Chicken (my recipe)
Mozzarella to taste (approximately 2 cups of shredded mozzarella)

Directions:
Preheat oven to 400F.

Roll out your pizza dough and brush the top with olive oil. Sprinkle garlic powder or garlic salt over the pizza dough, especially on the crust. Spread a thin layer of BBQ sauce onto the pizza dough. Sprinkle with mozzarella, top with veggies and chicken, and sprinkle on a bit more mozzarella (and even add some parmesan if you'd like!).

Bake pizza until the crust is golden brown and cheese is gooey. Remove pizza from oven and let rest on the pizza stone for 10 minutes if you can stand to wait that long to eat it! Cut pizza into slices and enjoy!

Family Recipe Creamed Onions

Family Recipe for Creamed Onions

Ingredients:
1 bag pearl onions
1 can evaporated milk
1/4 cup butter
1 bay leaf
1 pinch clove
1 pinch cinnamon
sugar to taste
salt
pepper
2 t corn starch (optional)

Directions:
Fill a medium size pot with water, add some salt and sugar, and bring to a boil. Toss in onions (skins and all) and boil for 4 - 6 minutes. Drain onions, rinse with cool water, and peel them.

Melt butter in medium size pot over low heat. Add sugar, spices, and evaporated milk, reserving 1 Tablespoon. Whisk constantly until sugar is dissolved. Add onions, and continue to whisk frequently over low heat. Combine reserved evaporated milk and cornstarch, mix well, and add to onions. Continue whisking frequently over low heat until dish is warmed through.

Note: I feel this dish gets better the longer it sits (either in the fridge overnight or on the back burner over low heat being whisked frequently while other dishes are prepared).

Naan Flatbread 2 Ways

Yogurt Naan Flatbread

Ingredients:
2 cups plain yogurt
4 cups flour
1 teaspoon baking powder
1 teaspoon salt
1.5 teaspoons garlic powder, or 2 teaspoons fresh minced garlic (optional)
2+ tablespoons butter, melted

Directions:
Combine ingredients. Knead until smooth and elastic (5 minutes). Place dough in oiled bowl, cover, and let rise 1+ hour.

Turn your oven broiler on high and place a pizza stone on a rack in the lower third of your oven.

Divide dough into 8 pieces and roll out each piece to ~ 1/8" thin. Bake naan for 3 to 5 minutes per side one piece at a time on your pizza stone. The naan is done when it's still soft but has golden to dark brown spots on each side. Brush with melted butter and cover with towel until all pieces are done, or until you're ready to serve them.

******************
Naan Flatbread (Note: this recipe is directly from Chef in Training)

Ingredients:
3-4 cups flour
1 teaspoon salt
1/2 teaspoon instant yeast
1 1/2 cups milk
1 teaspoon sugar
3-4 tablespoon butter, melted

Directions:
Pour the milk into a liquid measure and heat in the microwave until warm to the touch (about 110 degrees F on an instant-read thermometer)

Pour the warm milk into a large bowl or the bowl of an electric stand mixer. Add the sugar, instant yeast, salt and 2 1/2 cups of the flour. Mix well to combine. Continue adding flour gradually in small amounts, until a soft dough is formed that cleans the sides of the bowl.

Knead the dough by mixer or hand until it is smooth and elastic, about 3-5 minutes in the mixer or 10 minutes by hand.

Place the dough in a lightly greased bowl and let it rest at room temperature, covered lightly with greased plastic wrap, for about 2 hours.

After the dough has rested, turn it onto a lightly floured surface and divide the dough into 8 equal pieces, rounding each into a ball shape. Cover the pieces with a towel and let them rest for 30 minutes.

While the dough rests, preheat your oven to 500 degrees F and place a pizza stone on the bottom rack of the oven.

Once the dough has rested for 30 minutes, one by one, roll each piece into a circle about 8 inches wide, depending on how thin or thick you want your naan. Lay the circle of dough on the hot pizza stone and spritz lightly with water.

Bake the naan for 2-4 minutes until it is lightly puffed (some pieces will puff more than others) and brown spots begin to appear on the top. Remove the naan from the baking stone and place on a cooling rack. Brush lightly with melted butter. Stack the hot naan on top of each other as it comes out of the oven. Cover the finished naan with a towel while cooking the rest of the naan.

Baked Potato Soup Version 2.0

Baked Potato Soup Version 2.0

Ingredients:
6 russet potatoes, peeled and chopped into large pieces
2 celery stalks, chopped
2 carrots, chopped (or enough baby carrots to approximately equal the amount of chopped celery)
1 onion, chopped
2 cloves garlic, minced
4 pieces bacon, cut into 1 inch pieces...or don't and crumble it later (more bacon is always welcome!)
4 cups chicken stock
1/2 chipotle pepper in adobo sauce, minced
1/2 cup heavy cream or half n half
1/2 cup shredded cheddar cheese (more cheese is also always welcome!)
season salt (I like Lawry's) and pepper to taste

Directions:
Fry bacon until crispy in your soup pot. Make sure you do this in batches so you don't overcrowd the bacon. Do NOT clean the pan. Pour off most of the bacon grease, but leave approximately 1 tablespoon in the pot. Add onion, carrots, celery, salt, and pepper to the pot and cook over medium high heat for a few minutes, or until the onions are translucent. Scrape the bottom of the pan as you stir the vegetables to get as much of the bacon remnants into the soup. Add garlic and chili pepper in adobo sauce and cook an additional 30 seconds to 1 minute. Add potatoes to the pot and cook another minute or two.

Add chicken stock and heat soup to a gentle boil to cook the potatoes until soft (I use a fork to pierce the potato and when the potato chunk falls apart from my fork, it's time to mash!). Using your fancy-schmancy immersion or regular blender, lightly puree the soup (feel free to leave it as chunky as you like). If you don't have a fancy blending device, whip out your potato masher and go to town! Again, chunky soup is more than fine! Once soup is the desired consistency add the cream and cheese and stir well.

Just prior to serving the soup top with a few pieces of bacon, and additional cheese if desired. Fresh parsley makes a nice bright green garnish and can be minced and added to the soup if desired.

Note: if you're making a large batch this soup keeps well in the refrigerator, just place the bacon pieces in a separate container from the soup and add to the soup during the last bit of reheating. I tend to put soup in single serving portions in mason jars, and then tape a baggie of bacon to the top of the jar.

Weekly Meal Plan: Mon, Oct. 14 - Sun, Oct. 20

Mon, Oct. 14:
Slow Cooker Chicken Enchilada Soup

Also make: Amish Friendship Apple Spice Muffins (doubled the apple sauce and used butter instead of oil), Amish Friendship Cheesy Dill Rolls (added extra dill, onion, and 1 cup shredded colby jack cheese), Amish Friendship Bread Waffle Batter (added 1 1/2 teaspoons cinnamon)

Tue, Oct. 15:
Rotisserie Chicken, Slow Cooker Baked Potatoes, and Salad

Weds, Oct. 16:
Chicken and Potato Bake (aka Crustless Chicken Pot Pie)

Thurs, Oct. 17:
BBQ Chicken Wraps with Texas Pete Sweet Potato Fries

Fri, Oct. 18:
Chicken Yellow Squash and Mushroom Jalfrezi over Jasmine Rice with Naan Bread

Also make: Crock Pot Stock and Chocolate Pudding Pie

Sat, Oct. 19:
Sticky Slow Cooker Drumsticks, Marion's Mac n Cheese and Steamed Farmer's Market Green Beans

Sun, Oct. 20:
Ham Melts with Texas Pete Sweet Potato Fries

Also make: Baked Potato Soup Version 2.0 (recipe link coming soon!)

Marion's Mac n Cheese

"Best Mac and Cheese Ever" was the title of this recipe when I saw it on facebook, and my friend Marion made it and said it was delicious! Marion also mentioned that this makes a TON of mac n cheese (enough to fill a 2.5qt dish), so I have listed a half recipe below as well. I wish I knew the author so I could give them credit! If you know please post a comment and I will update the post!

Ingredients:
1 tablespoon vegetable oil
1 lb elbows macaroni
8 tablespoons butter
1 tablespoon butter
1/2 cup muenster cheese, shredded
1 cup mild cheddar cheese, shredded
1/2 cup sharp cheddar cheese, shredded
1 cup monterey jack cheese, shredded
1 and 1/2 cups half-and-half
1/2 cup sour cream
2 eggs, lightly beaten
1/4 teaspoon seasoning salt
1/8 teaspoon fresh ground pepper 

Directions:
Preheat oven to 350F. Lightly butter a deep 2 1/2 quart baking dish. Fill a large pot with water and bring to a rapid boil. Add pasta and oil to water. Cook for 7 minutes, or until somewhat tender. Drain well.

Return the pot to the stove over low heat and melt 8 tablespoons of butter. Add the drained pasta, half n half, eggs, sour cream, salt, pepper, and half the cheese.

Transfer to the prepared casserole dish, and top with remaining shredded cheese. Dot with remaining
butter. Bake for 30-35 minutes or until the edges are golden brown and bubbly. Serve hot.

********************

1/2 Recipe Ingredients:
1 1/2t vegetable oil
8oz pasta
4T butter
1/2T butter
1.5 cups cheese (cheddar, muenster, monterey jack)
3/4c half n half
1/4c sour cream
1 egg, lightly beaten
salt & pepper

Follow directions as detailed above with the following adjustments:
Use a 1qt instead of 2 1/2qt baking dish.
Melt 4 tablespoons of butter.
Add only 1 egg.
Adjust baking time dependent on your dish, watching for the mac n cheese to be bubbly and the edges to be golden brown. Mine baked for

Weekly Meal Plan: Mon, Oct. 7 - Sun, Oct. 13

This week I didn't cook very much due to scheduling and a long weekend vacation, but I made up for it with lots of cooking and food prep the following Monday!

Mon, Oct. 7:
Spicy Honey Glazed Chicken Thighs, Zucchini, and Texas Pete Sweet Potato Fries

Tues, Oct. 8:
Take-out from my husband

Weds, Oct. 9:
Philly Cheese Steak Sandwiches and Freezer Fries

Thurs, Oct. 10:
Catered Event Dinner

Fri, Oct. 11 - Sun, Oct. 13:
We went on vacation and ate out while we were away

Weekly Meal Plan: Mon, Sept. 30 - Sun, Oct. 6

Mon, Sept. 30
Pork Patties, Baked Potatoes, and Salad

Tues, Oct. 1:
Chicken, Mushroom, and Eggplant Vindaloo over Saffron Rice with Naan Bread

Weds, Oct. 2:
Mexican Take-out

Thurs, Oct. 3:
Pizza, Garlic Cheese Sticks, and Salad

Fri, Oct. 4:
Ham Melts and Carrot and Celery Stick with Ranch Dip

Sat, Oct. 5:
Fajita Chicken Nachos

Sun, Oct. 6:
Naan Bread Pepperoni, Mushroom, and Onion Pizzas

Philly Cheese Steak

Philly Cheese Steak
 
Ingredients:
~1lb thin eye strip steak (or whatever steak you like, thinly sliced)
1/2 medium onion, sliced
1 small bell pepper, sliced
1 garlic clove, minced
3 medium size mushrooms, sliced
1/4 cup plus wine (I used merlot, white wine would work fine too)
~1 teaspoon hotsauce (I used texas pete)
~1 tablespoon worchestershire sauce
sandwich or sub buns
mayo
lettuce
tomato
sliced cheese
butter
salt (I used Lawry's Season Salt)
pepper

Directions:
Slice steak into strips, going against the grain. Salt and pepper meat. Melt 1 tablespoon butter in saute pan. Saute steak over medium high heat for about 3 minutes on each side. Remove to a place. Add onion and bell pepper to the pan, sprinkle with season salt, and saute until vegetables are al dente (just starting to get soft). Remove pepper and onion to plate with steak. Add garlic and mushrooms and stir to coat with butter. Add additional butter if needed. Once mushrooms are coated with butter add wine to saute pan, being careful to avoid the steam. Stir and scrape any bits stuck to the bottom of the pan into the sauce and saute until wine is reduced by one third. Add a few shakes of hot sauce and worchestershire to taste. Add steak, pepper, and onion to the pan and stir into the sauce. Add more wine if sauce is too thin.

Butter buns and place face down on a pan over medium high heat. Toast until buns are brown around the edges. Remove buns from the pan and top bottom of bun with meat and veggie mixture and cheese. Place bun under broiler until cheese is melted. On top of bun spread with mayo, and add lettuce, and tomato!

Lemon Blueberry Rice Pudding

Lemon Blueberry Rice Pudding

Ingredients:
1 cup arborio rice
5 cups milk
zest/peel of 1 large lemon
1/2 cup dried blueberries
1/3 cup sugar
1 teaspoon vanilla extract

Directions:
Combine rice, milk, lemon peel, dried blueberries, and vanilla extract in a saucepan over low heat. Simmer for 10 minutes, add sugar, and simmer until most of the liquid has been absorbed and the rice is soft.

Note: DO NOT increase heat above simmer or your milk will separate and appear curdled.

Weekly Meal Plan: Mon, Sept. 23 - Sun, Sept. 29

Mon, Sept. 23:
Garlic Lemon Roast Chicken, Steamed Green Beans, Freezer Fries, and Leftover Hush Puppies

Tues, Sept. 24:
Leftover Slow Cooker Chicken Enchilada Soup with Tortilla Chips, Grated Cheddar, Sour Cream, and Pickled Jalapeno Toppings

Weds, Sept. 25:
Slow Cooker Brats with Onions, [Non-Greek]Roast Potatoes, and Baked Zucchini

Thurs, Sept. 26:
Slow Cooker Indonesian Chicken in Peanut Sauce over Jasmine Rice

Fri, Sept. 27:
Spicy Pork Sausage and Breadcrumb Stuffed Acorn Squash and Toasted French Bread

Also make: Lemon Blueberry Rice Pudding, Cream of Potato Soup, and Amish Friendship Bread Waffle Batter

Sat, Sept. 28:
Chicken Nachos

Sun, Sept. 29:
Alton's Perfect Potstickers, Improvised Asian Pork Dumplings, and Improvised Asian Stir Fry over Jasmine Rice

Baked Potato Soup

Baked Potato Soup

Ingredients:
6 russet potatoes, chopped into large pieces
2 celery stalks, chopped
2 carrots, chopped
1 onion, chopped
2 cloves garlic, minced
4 pieces bacon, cut into 1 inch pieces
4 cups milk
bouillon
1/2 chipotle pepper in adobo sauce, minced
1/2 cup shredded cheddar cheese
salt
pepper

Directions:
Place potatoes in large pot, cover with water, add a half teaspoon salt, and boil until soft. Drain and set aside.

Fry bacon until crispy in your soup pot. Make sure you do this in batches so you don't overcrowd the bacon. Do NOT clean the pan. Pour off most of the bacon grease, but leave approximately 1 tablespoon in the pot. Add onion, carrots, celery, salt, and pepper to the pot and cook over medium high heat for a few minutes, or until the onions are translucent. Scrape the bottom of the pan as you stir the vegetables to get as much of the bacon remnants into the soup. Add garlic and chili pepper in adobo sauce and cook an additional 30 seconds to 1 minute. Add potatoes to the pot and cook another minute or two.

Turn heat to medium-low and add milk and bouillon. Stir well to combine. Using a blender (immersion or regular - or if you don't have something for that use a potato masher) puree half to two thirds of the soup and return to the pot. Add cheddar cheese and stir until cheese is melted.

Just prior to serving the soup top with a few pieces of bacon, and additional cheese if desired. Fresh parsley makes a nice bright green garnish and can be minced and added to the soup if desired.

Note: if you're making a large batch this soup keeps well in the refrigerator, just place the bacon pieces in a separate container from the soup and add to the soup during the last bit of reheating. I tend to put soup in single serving portions in mason jars, and then tape a baggie of bacon to the top of the jar.

Weekly Meal Plan: Mon, Sept. 9 - Sun, Sept. 15

Mon, Sept. 9:
Pork, Zucchini, and Mushroom Stir Fry over Jasmine Rice

Tues, Sept. 10:
Pizza and Garlic Cheese Bread

Weds, Sept. 11:
Chicken, Mushroom, Potato, and Cheese Flautas

Thurs, Sept. 12:
Dinner out at Horsemasters

Fri, Sept. 13:
Slow Cooker Spicy Country Ribs, Mac n' Cheese, and Salad

Also make: Slow Cooker Chicken Enchilada Soup

Sat, Sept. 14:
Slow Cooker Brats with Sauerkraut and Potatoes and Steamed Green Beans

Also make: Amish Friendship Bread Pie Crust

Sun, Sept. 15:
Ranch Style Chicken, Leftover Mac n' Cheese, and Salad

Also make: Cheesy Bacon Potato Soup, Amish Friendship Monkey Bread and Amish Friendship Bread Cheesy Dilly Rolls

Weekly Meal Plan: Mon, Sept. 2 - Sun, Sept. 8

Mon, Sept. 2:
BBQ Chicken Sandwiches, Freezer Fries, Freezer Hush Puppies

Tues, Sept. 3:
BBQ Chicken Pizza

Also make: Bacon Potato Soup, Plum Pie, Taco Chicken Meat

Weds, Sept. 4:
Chicken, Potato, and Mushroom Stuffed Poblano Peppers

Thurs, Sept. 5:
Chicken and Eggplant Tiki Masala with Homemade Naan

Fri, Sept. 6:
Volunteer event with free dinner!

Sat, Sept. 7:
Mexican Take Out

Sun, Sept. 8
Teriyaki Pork Tenderloin, Mashed Potatoes, and Salad

Weekly Meal Plan: Mon, Aug. 26 - Sun, Sept. 1

Mon, Aug. 26:
Chicken and Garden Bell Pepper Quesadillas

Tues, Aug. 27:
Rotisserie Chicken and Sweet Potato Fries

Weds, Aug. 28:
Slow Cooker BBQ Chicken

Thurs, Aug. 29:
Chicken with Tomatoes and Garlic over Pasta with Caesar Salad

Also make: Amish Friendship Bread Waffles,  Cheesy Bacon Potato Soup

Fri, Aug. 30:
[Modified]Philly Cheese Steak Sandwiches, Freezer Fries, and Salad

Sat, Aug. 31:
Chicken Chunks in Mustard Cream Sauce with Smashed Potatoes and Green Beans

Sun, Sept. 1:
Leftovers

Weekly Meal Plan: Mon, Aug. 19 - Sun, Aug.

Mon, Aug. 19:
Chicken Mac n' Cheese, Salad, and Rosemary Olive Oil Bread

Tues, Aug. 20:
Clementine 5 Spice Chicken Thighs and Sauteed Zucchini over Jasmine Rice

Also make: Bacon Potato Cheese Soup

Weds, Aug. 21:
Rotisserie Chicken and Parmesan Roasted Butternut Squash

Also make: [Modified] Chicken Tortilla Soup

Thurs, Aug. 22:
Leftovers

Fri, Aug. 23 & Sat, Aug. 24:
Rustic camping with my best friend, and her family provided dinner!

Sun, Aug. 26:
Pizza and Cheese Sticks

Weekly Bag Breakfasts & Lunches: Mon, Aug. 19 - Fri, Aug. 23

Mon, Aug. 19:
Breakfast - Coconut Chai, Dark Chocolate Crunchy Granola Bar, and Chobani Cherry Greek Yogurt
Lunch - Vegetarian Chili, Pepperjack Cheese Stick and Corn Chips

Tues, Aug. 20:
Breakfast - Chai Tea and an Apple
Lunch - Salad, Pepperjack Cheese Stick, Cheetos, and Baby Carrots

Weds, Aug. 21:
Breakfast - Chai Tea and Chobani Cherry Greek Yogurt
Lunch - Bacon Potato Soup

Thurs, Aug. 22:
Breakfast - Chai Tea and Dark Chocolate Crunchy Granola Bar
Lunch -  Chicken Tortilla Soup

Fri, Aug. 23:
Breakfast - Chai Tea and a Plum
Lunch - Chicken Salad on Crackers

Weekly Meal Plan: Mon, Aug. 12 - Sun, Aug. 18

Mon, Aug. 12:
Fajita Chicken Tacos with Garden Yellow Bell Pepper

Also make: Chicken Salad for Tuesday Lunches

Tues, Aug. 13:
Crustless Chicken Pot Pie with French's Fried Onions Topping

Weds, Aug. 14:
Out to eat for my Brother's birthday :)

Thurs, Aug. 15:
Leftovers

Fri, Aug. 16:
Mexican Takeout

Sat, Aug. 17:
Rotisserie Chicken and Fried Pickles later on when I went out with friends

Sun, Aug. 18:
Welcome Home BBQ for my best friend at her parent's house

Also make: Amish Friendship Bread Chocolate Coconut Chocolate Chip Cookies and Amish Friendship Bread Chocolate Peanut Butter Chip Chocolate Chip Cookies

Weekly Bag Breakfasts & Lunches: Mon, Aug. 12 - Fri, Aug. 16

Mon, Aug. 12:
Breakfast - Chai Tea and Banana, Pineapple, Strawberry, and Pomegranate Cranberry Juice Smoothie
Lunch - Leftover Butter Chicken Curry with Saffron Rice and Homemade Naan

Tues, Aug. 13:
Breakfast - Chai Tea and Banana, Pineapple, Strawberry, and Pomegranate Cranberry Juice Smoothie
Lunch - Chicken Salad over Romaine Salad, Cheetos

Weds, Aug. 14:
Breakfast - Chai Tea and Banana, Pineapple, Strawberry, and Pomegranate Cranberry Juice Smoothie
Lunch - Leftover Crustless Pot Pie and Salad

Thurs, Aug. 15:
Breakfast - Cinnamon Black Tea, Dark Chocolate Crunchy Granola Bar, and Chobani Cherry Greek Yogurt
Lunch - Leftover Crustless Pot Pie

Fri, Aug. 16:
Brunch - Coffee and Sausage Biscuits

Weekly Meal Plan: Mon, Aug. 5 - Sun, Aug. 11

Mon, Aug. 5:
Mexican Take-out

Tues, Aug. 6:
Rotisserie Chicken, Sweet Potato Fries, and Hush Puppies

Wed, Aug. 7:
My parents took me out for dinner after I helped them out during the afternoon. My husband ate leftovers.

Thurs, Aug. 8:
Chicken Nachos

Fri, Aug. 9:
Cheesy Chili Bacon Potato Soup with Toasted Sourdough

Sat, Aug. 10:
Butter Chicken and Eggplant over Saffron Rice with Homemade Naan

Sun, Aug. 11:
Rotisserie Chicken and Caesar Salad

Weekly Bag Breakfasts & Lunches: Mon, July 29 - Fri, Aug. 2

Mon, July 29:
Breakfast - Coconut Chai and Mango, Banana, Pineapple, Oatmeal, Spinach and Coconut Milk Smoothie
Lunch - Salad, Leftover Asian Green Beans, Leftover Asian Mushrooms, Garlic Hummus with Pita Chips, and Pineapple Chunks

Tues, July 30:
Breakfast - Chai tea and Mango, Banana, Pineapple, Spinach, and Coconut Milk Smoothie
Lunch - Tasty Bite Punjab Eggplant

Weds, July 31:
Brunch - Buttermilk Biscuit; Leftover Stuffed Mushrooms; and Tomato, Cucumber, Red Onion, and Feta Salad over Romaine Lettuce

Thurs, Aug. 1:
Breakfast - Coconut Chai and Banana, Frozen Mixed Organic Fruit, Spinach, and Coconut Milk Smoothie
Lunch - Chicken Salad over Green Salad from the cafe at my work

Fri, Aug. 2:
Breakfast - Chai Tea and Dark Chocolate Crunchy Granola Bar
Lunch -  Leftover Jambalaya

Weekly Meal Plan: Mon, July 29 - Sun, Aug. 4

Mon, July 29:
French Onion Chicken, Mashed Potatoes, and Stuffed Mushrooms

Tues, July 30:
Fried Chicken and Hummus with Pita Chips

Weds, July 31:
Chicken, Andouille Sausage, Mushroom & Garden Bell Pepper Jambalaya

Thurs, Aug. 1:
Chicken, Mushroom, and Potato Flautas with Padron Peppers

Fri, Aug. 2:
Chicken, Mushroom, and Garden Yellow Squash Indian Curry over Saffron Rice with Homemade Naan Flatbread

Also make: Amish Friendship Bread Chocolate Chip Cookies and Amish Friendship Bread Pizza Dough

Sat, Aug. 3:
Leftovers

Sun, Aug. 4:
Pepperoni, Mushroom, and Onion Pizza on Homemade Amish Friendship Pizza Dough with Caesar Salad

Stuffed Mushrooms

Stuffed Mushrooms

Ingredients:
9 medium to large size cremini or button mushrooms
1/2 tablespoon butter
2 tablespoons onion, minced
1 teaspoon roast garlic
6 ounces cream cheese
1/4 cup parmesan cheese, grated
1/4 cup breadcrumbs
salt
pepper

Directions:
Preheat oven to 350F

Rinse mushrooms and remove stems from caps. Set caps aside and mince onion stems.

Melt butter in a small saute pan over medium heat. Add onion and saute for a few minutes, until soft. Add roast garlic and mushroom stems and stir to combine. Cook until all liquid has evaporated off. Add cream cheese, parmesan, breadcrumbs, salt and pepper.

Stuff mushroom caps with prepared filling and bake for 15 - 20 minutes or until mushrooms are resting in their own liquid.

French Onion Chicken

French Onion Chicken

Ingredients:
1 large yellow onion, thinly sliced in half or quarter moons
1 tablespoon butter
salt
pepper
1/4 cup chicken broth or stock (I make my own crock-pot stock)
1 chicken breast, cooked and roughly chopped
1/4 cup Gruyere cheese, shredded

Directions:
Preheat oven to 350F

Heat butter over medium heat in cast iron skillet. Add onion, salt and pepper. Stir to combine. Cook over medium heat for 10 minutes, stirring occasionally. Decrease heat to medium-low and cook for another 20 minutes, stirring occasionally. Decrease heat once more, this time to low, and cook an additional 10 minutes. Add 1/4 cup chicken broth, being sure to scrape up any tasty bits the onions stuck to the pan. Add chicken and stir to combine. Top with Gruyere cheese and bake for 5 - 10 minutes or until cheese is melted and chicken is warmed through.

Crock Pot Stock

Crock Pot Stock

Ingredients:
Bones & other remnants from 1 cooked chicken (you can use bones from multiple split chicken breasts, from a de-boned rotisserie, or really any combination of chicken bones you've got! You can also keep a gallon bag in your freezer and add bones from cooked chicken as it adds up, and make stock once you've got enough - roughly 2/3 gallon bag).
1 onion, quartered with skins left on
3 garlic cloves, skins left on
2 celery stalks, chopped lengthwise into thirds
1 - 2 carrots, chopped into manageable sizes
4 - 5 black peppercorns (if you have them)
water to almost fill your crock pot

You can make variations to this by using different aromatic vegetables. Fennel is nice. You don't always need carrots and celery either. Mix it up and be creative!

Directions:
Add all ingredients to the crock pot, filling with water to 1 inch below the brim. Top and set on high for 5 hours, then reduce heat and cook on low for another 5 hours.

Using a mesh strainer separate your broth from remaining ingredients.

Allow broth to cool on the counter until close to room temperature.

Place broth in refrigerator overnight.

Skim congealed fat off top of stock and toss out. Separate stock into manageable containers and store as desired.

Stock can be kept in the refrigerator up to 3 days, or can be frozen for several months. I prefer to divide my stock into ice cube trays and 2 cup containers before freezing so that I can either add a bit of stock to a sautee dish or use 2 cups at a time to create soups or sauces.

Weekly Meal Plan: Mon, July 22 - Sun, July 28

Mon, July 22:
Rotisserie Chicken, Steamed Green Beans, and [Modified] Stuffed Mushrooms (I modified the mushrooms by making a half recipe, using minced onion instead of onion powder, adding some breadcrumbs to the filling, and topping with breadcrumbs & crushed french onions.)

Also make: Chunky Chocolate Gobs Cookies, Funfetti Cake Batter Fudge, Cheesy Chili Bacon Corn Potato Chowder, and Amish Friendship White Bread (I started this dough Sunday since it rests overnight, and this morning I separated and kneaded the dough, and then baked it in the evening. I made 1 loaf and 6 sandwich rolls.

Tues, July 23:
Hot & Sweet Chicken Thighs, Asian Glazed Green Beans, [Modified]Asian Marinated Mushrooms, and Jasmine Rice

Weds, July 24:
Pizza Pasta Bake

Thurs, July 25:
Ham and Mozzarella Sandwiches on Homemade Amish Friendship White Bread with Frozen Sweet Potato Fries

Fri, July 26:
Date Night at Sitar India... buffet night... yum!

Sat, July 27:
Chicken Tacos and Sauteed Taco Seasoned Padron Peppers

Sun, July 28:
Crustless Chicken, Carrot, Celery, and Mushroom Pot Pie with French Onion Topping

Also make: Roast Garlic

Weekly Bag Breakfasts & Lunches: Mon, July 22 - Fri, July 26

Mon, July 22:
Brunch - Cheesy Chili Bacon Potato Corn Chowder

Tues, July 23:
Breakfast - Coconut Chai and Chocolate Cherry Banana Coconut Milk Smoothie
Lunch - Cheesy Chili Bacon Potato Corn Chowder and Pineapple Chunks

Weds, July 24:
Breakfast - Coconut Chai and Cherry Pineapple Banana Coconut Milk Smoothie
Lunch - Taco Salad

Thurs, July 25:
Breakfast - Coconut Chai and Cherry Pineapple Banana Coconut Milk Smoothie
Lunch - Leftover Hot & Sweet Chicken Thighs, Asian Glazed Green Beans and Jasmine Rice

Fri, July 26:
Breakfast - Coconut Chai and Cherry Pineapple Banana Coconut Milk Smoothie
Lunch - Grilled Cheese and Tomato Soup

Weekly Meal Plan: Mon, July 15 - Sun, July 21

Mon, July 15:
Chicken and Summer Squash Tikki Masala over Brown Basmati with Homemade Flatbreads

Tues, July 16:
Buffalo Chicken Wrap with Sweet Potato Fries

Weds, July 17:
Chicken Chunks and Mushrooms in Mustard Cream Sauce with Steamed Green Beans and Mashed Potatoes

Thurs, July 18:
Leftovers again! I have been trying to get us to eat more leftovers (and give me a break from cooking every night) and my husband has been very good about eating things up!! 

Fri, July 19:
Chicken, Mushroom, and Jalapeno Quesadillas with Corn, Avocado, and Tomato Salad and Esquites (1/2 recipe)

Sat, July 20:
Vacation Dinner my Mom Made: Veggie Loaded Baked Potatoes

Sun, July 21:
Pizza and Garlic Cheese Sticks... we need to go shopping!

Weekly Meal Plan: Mon, July 8 - Sun, July 14

Mon, July 8:
Chicken, Potato, Mushroom, and Zucchini Crustless Pot Pie


Tues, July 9:
Roast Chicken with Herb Butter, Pesto Pasta, and Caesar Salad


Weds, July 10:
Leftover Pesto Pasta with Mozarella


Thurs, July 11:
Catered Dinner at the Horsemasters Meeting, and leftovers for my husband.


Fri, July 12:
BBQ Chicken Amish Friendship Bread Cornbread Pie


Sat, July 13:
Chicken Soup (my husband wasn't feeling well so I made a very basic chicken soup today)


Sun, July 14:
Leftovers! We had a good amount to get through :)

Weekly Bag Breakfasts & Lunches: Mon, July 8 - Fri, July 12

Mon, July 8:
Breakfast - Chai Tea and Oats and Dark Chocolate Granola Bar
Lunch - Spinach and Feta Chicken Sausage, Farmer's Market Tomato, Spinach, and Homemade Tzatziki Sauce in Homemade Pita Flatbread; and an Apple


Tues, July 9:
Breakfast - Chai Tea and Plum
Lunch - Cherries, Cucumber and Ranch Dip, Homemade Pita and Roasted Garlic Hummus


Weds, July 10:
Breakfast - Chai Tea and Cherries
Lunch - Jerk Turkey and Swiss Sandwich, Homemade Pita and Roasted Garlic Hummus, and Cucumber Slices with Ranch


Thurs, July 11:
Breakfast - Chai Tea and Sausage Patty with Ketchup
Lunch - Tasty Bites Jaipur Vegetables and Cherries


Fri, July 12:
Brunch - Chai Tea, a Homemade Sausage Biscuit, and Cherries

Weekly Meal Plan: Mon, July 1 - Sun, July 7

Mon, July 1:
Chicken, Potato, Cheese and Vegetable Bake with French Onion Topping


Tues, July 2:
Turkey Sloppy Joes with Freezer Fries


Weds, July 3:
French Onion Chicken with Baked Potatoes and Steamed Green Beans


Thurs, July 4:
Happy Independence Day! We had a Cookout for Two:
Grilled Turkey Burgers with Colby Jack Cheese, Farm Fresh Onion, Farmer's Market Tomato, and Butter Lettuce; Grilled Corn; Grilled Bloomin Farm Fresh Onion; and Grilled Mushroom, Pineapple, Farmer's Market Heirloom Cherry Tomatoes, and Farmer's Market Summer Squash Kabobs. I made a half recipe of this marinade for the vegetables. I didn't have enough pineapple juice (I used fresh pineapple) so I added some lemon juice.


Fri, July 5:
Spinach and Feta Chicken Sausage, Leftover Grilled Vegetables, and Romaine Lettuce in Homemade Naan Flatbread with Homemade Tzatziki Sauce.

Also make: Amish Friendship Bread Belgian Waffle Batter (my recipe) for breakfasts during the weekend!


Sat, July 6:
Cookout at a friend's farm


Sun, July 7:
BBQ Chicken Thighs and Sweet Potato Fries

Also make: Amish Friendship Bread Chocolate Chip Cookies

Weekly Bag Breakfasts & Lunches: Mon, July 1 - Fri, July 5

Mon, July 1:
Breakfast - Chai Tea and Pineapple Chunks
Lunch - Butter Lettuce and Farmer's Market Heirloom Cherry Tomato Salad, Mini Babybel Cheddar Cheese, and Baby Carrots

Tues, July 2:
Breakfast - Chai Tea and Pineapple, Banana, Coconut, Almond Butter Smoothie
Lunch - Leftover Chicken, Potato, Cheese and Vegetable Bake; Baby Carrots with Ranch Dip; Mini BabyBel Cheddar Cheese, and Pineapple Chunks

Weds, July 3:
Breakfast - Chai Tea and Pineapple Chunks
Lunch - Pepper Turkey, Muenster, and Farmer's Market Tomato Sandwich; and Carrots with Ranch Dip

Thurs, July 4:
Happy Independence Day!
Breakfast - Chai Tea and Granola Bar
Lunch - Warmed Brie with Peppered Turkey Deli Meat on Club Crackers

Fri, July 5:
Brunch - Chai Tea, Oats and Dark Chocolate Granola Bar, and Homemade Flatbread Pita with Homemade Tzatziki Sauce

Amish Friendship Bread Belgian Waffles

Amish Friendship Bread Belgian Waffles

Ingredients:
2 cups Amish Friendship Bread Starter
1/2 cup oil (I used canola)
1/2 cup milk
1 egg
1 teaspoon vanilla
1 cup flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons cinnamon (optional)
1/2 teaspoon allspice (optional)
1/2 teaspoon nutmeg (optional)

Directions:
Combine wet ingredients. Fold dry ingredients into wet ingredients. Use approximately 3/4 cup per waffle, depending on the size of your waffle maker.

Note: this batter can be stored in the refrigerator for 5 - 7 days. For a fun variation use 1/4 cup less flour and add 1/4 cup cocoa powder!

Homemade Tzatziki Sauce

Homemade Tzatziki Sauce:

Ingredients:
1 cup plain yogurt (I like Stoneyfield Whole Milk Yogurt)
1/2 cup or more cucumber, peeled and diced
3 garlic cloves, minced
1 tablespoon lemon juice
1 teaspoon dried dill
1 teaspoon salt
1 teaspoon pepper

Directions:
Combine all ingredients and refrigerate until ready to use.

Note: You may keep homemade Tzatziki sauce in the fridge for 3 - 4 days. It's tasty on many things including Gyros, Falafel, in Pita Wraps, as a meat sauce, as a topping on burgers, or even as a dip for Pita Wedges!

Weekly Meal Plan: Mon, June 24 - Sun, June 30

Mon, June 24:
Leftover Garlic Pepper Pork Tenderloin Nachos

Also make: Ben's [Modified]Amish Friendship Bread [Birthday] Cake. I omitted the optional fruit/nuts, and I made a vanilla butter cream frosting.


Tues, June 25:
Chicken and Squash Jalfrezi over Brown Basmati with Garlic Naan Bread


Weds, June 26:
Orange Chicken, Squash, Carrot, and Celery Stir Fry


Thurs, June 27:
Chicken and Onion Tacos with Garden Lettuce and Farmer's Market Tomatoes


Fri, June 28:
Date Night at the local BBQ Shack :)


Sat, June 29:
Pizza & Garlic Cheese Bread


Sun, June 30:
Rotisserie Chicken and Salad

Weekly Meal Plan: Mon, June 17 - Sun, June 23

Mon, June 17:
Date Night at Mellow Mushroom


Tues, June 18:
Chicken, Mushroom, Onion, Farmer's Market Tomato and Garden Lettuce Tacos


Weds, June 19:
Frozen Pizza because my husband had to cook while I was out late at the barn with friends... he's not exactly a chef ;)


Thurs, June 20:
Seared and Roast Garlic Pepper Pork Tenderloin, Mashed Potatoes, and Steamed Green Beans


Fri, June 21:
Fried Chicken and Leftover Green Beans


Sat, June 22:
Baked BBQ Chicken Breasts, Roast Okra, and Freezer Fries


Sun, June 23:
Chicken Chunks in Mustard Cream Sauce, [Modified, Un-Greeked] Roast Potatoes, and Baked Summer Squash

Also make: Amish Friendship Irish Soda Bread, and [Modified]Amish Friendship Bread [S'more] Brownies. For the brownies I made a graham cracker crust, added chocolate chips to the brownie batter, and topped the brownies with mini marshmallows for the last 10 minutes. I finished the marshmallows off under the broiler. I think next time I would add the marshmallows after the brownies are done and then just put them under the broiler.

Weekly Meal Plan: Mon, June 10 - Sun, June 16

Mon, June 10:
Chicken Taco Salad with Sauteed Onions and Mushrooms, a Farmer's Market Tomato, and Lettuce from our garden :)

Also make: [Modified] Amish Friendship Bread Coffee Cake. I left out the 1 cup of nuts, fruit, or whatever; and I substituting the topping (3/4 recipe) from The Pioneer Woman's Coffee Cake.


Tues, June 11:
Seared and Roast Garlic Pepper Pork Tenderloin and Baked [Farmer's Market Patty Pan] Summer Squash

Also make: Amish Friendship Bread Chocolate Chip Cookies and [Garlic] Naan Bread


Weds, June 12:
Roast Chicken, Roast Potatoes, and Simple Snow Peas Stirfry


Thurs, June 13:
Chicken, [Leftover]Green Bean, and Mushroom Jalfreezi over Brown Basmati with Homemade Elephant Garlic Naan Bread

Also make: [Modified]Garlicky White Bean and Garden Kale Soup


Fri, June 14:
Catering at the Horsemasters Meeting


Sat, June 15:
Pork, Onion, Sour Cream and Breadcrumb Stuffed Patty Pan Squash and Pasta with Vodka Sauce

Also make: [White and Bittersweet] Amish Friendship Bread Chocolate Chip Cookies


Sun, June 16:

Father's Day Dinner at the In-laws

Weekly Bag Breakfasts & Lunches: Mon, June 10 - 14

Mon, June 10:
Breakfast - Chai Tea and Emerald Breakfast on the Go S'mores Nut Blend
Lunch - Uncle Ben's Roast Chicken Rice Cup, Mini Baybel Cheddar Cheese Wheel, and Marinated Olives


Tues, June 11:
Breakfast - Chai Tea and Mini Blueberry Bagel with Cream Cheese
Lunch - Garden Lettuce, Garden Snow Pea, Farmer's Market Cucumber, and Farmer's Market Tomato Salad; Garlic Parmesan Pita Chips; and Peaches with Yogurt for Dipping


Weds, June 12:
Breakfast - Chai Tea and Coffee Cake
Lunch - Chipotle Chicken Sandwich with Farmer's Market Tomato, and Cherries with Yogurt for Dipping


Thurs, June 13:
Breakfast - Chai Tea and Coffee Cake
Lunch - Chipotle Chicken Sandwich with Farmer's Market Tomato, and Peach Chunks with Vanilla Yogurt for Dipping


Fri, June 14:
Breakfast - Chai Tea and Peach Chunks
Lunch - [Modified]Garlicky White Bean and Garden Kale Soup

Weekly Meal Plan: Mon, June 3 - Sun, June 9

Mon, June 3:
Chicken, Potato, and Bell Pepper Enchiladas with Verde Sauce


Tues, June 4:
Sun Dried Tomato Chicken Sausage and Mushrooms over Pasta with Tomato/Cheese Sauce, Salad, and French Bread


Weds, June 5:
[Leftover] Chicken, Potato, and Bell Pepper Enchiladas with Verde Sauce


Thurs, June 6:
Pizza and Garlic Cheese Sticks


Fri, June 7:
Feta and Spinach Chicken Sausage, Spinach, Green Onion, and Tzatziki Sauce Pita Wraps with Greek Potatoes

Inspiration Recipe - I added dill and extra cucumber to the tzatziki sauce, and I served my sausages sliced and pan seared on top of pita with spinach from my garden.


Sat, June 8:
Roast Chicken, [Leftover] Greek Potatoes, and Steamed Green Beans


Sun, June 9:
Pizza and Garlic Cheese Sticks...again. We had a busy weekend with guests and I just got behind on cooking. :(

Weekly Bag Breakfasts & Lunches: Mon, June 3 - Fri, June 7

Mon, June 3:
Breakfast - Chai Tea and Strawberry Banana Almond Butter Smoothie
Lunch - Fried Chicken Salad Sandwich, Celery and Baby Carrots with Ranch Cottage Cheese for Dipping, Watermelon Chunks, and Pizza Goldfish




Tues, June 4:
Breakfast - Chai Tea and Cinnamon Twist
Lunch - Pepper Ham and Cheddar Rolls, Snow Peas and Baby Carrots with Ranch Cottage Cheese for Dipping, and Strawberries with Yogurt for Dipping




Weds, June 5:
Breakfast - Chai Tea and Banana
Lunch - [Leftover] Chick-fil-a Chicken Strips, Snow Peas and Baby Carrots with Ranch Cottage Cheese for Dipping, and Strawberries with Yogurt for Dipping




Thurs, June 6:
Breakfast - Chai Tea
Lunch - 2 Peaches with Yogurt for Dipping, Campbells Chicken Noodle Soup and Hot Fries



Fri, June 7:
Breakfast - Chai Tea and Teriyaki Jerky
Lunch - Sun-dried Tomato Chicken Sausage and Swiss Sandwiches with Freezer Fries

Weekly Meal Plan: Mon, May 27 - Sun, June 2

Mon, May 27:
Roast Split Chicken Breasts, Baked Summer Squash, and Creamed Scallions on Pasta

Note: this squash dish was a huge hit, and very tasty! I added salt and pepper to the breadcrumb mix, but overall I would definitely make this again, next time with more squash!!

Also make: Crock Pot Fennel Infused Chicken Stock, Crock Pot Celery and Carrot Infused Chicken Stock, [Garlic] Naan Bread, and [Modified Peanut Chocolate Chip]Banana Bread Muffins


Tues, May 28:
Indian Butter Chicken & Mushrooms over Jasmine Rice with Homemade Garlic Naan Bread


Weds, May 29:
Chicken Fajita Tacos with Homemade Salsa Rice


Thurs, May 30:
Leftover Butternut Squash Soup with Amish Friendship Irish Soda Bread


Fri, May 31:
Fried Chicken from the Grocery and Salad


Sat, June 1:
I helped a friend run a party tonight where I worked mostly as a cocktail waitress, and I was able to eat the catered food while I was there. My husband was on his own for dinner!


Sun, June 2:
Chicken Chunks in Mushroom Mustard Cream Sauce with Baked Potatoes and Caesar Salad

Also make: Amish Friendship Bread Cinnamon Twists, Chocolate Chocolate Chip Cheesecake Amish Friendship Bread

Prep for work week:
Strawberries with Vanilla Yogurt Dip in Mason Jars
Snow Peas and Carrots with Ranch Cottage Cheese Dip in Mason Jars
Watermelon cut into Chunks
Fried Chicken Salad (Chicken Salad made with the leftover Fried Chicken from Friday)

Weekly Bag Breakfasts & Lunches: Mon, May 27 - Fri, May 31

Mon, May 27:
Today was Memorial Day, and I had the day off work! I hate a late brunch and an early dinner instead of 3 meals.
Brunch -  Coffee, Coconut Water, Teriyaki Jerky, and a Banana


Tues, May 28:
Breakfast - Chai Tea and Peanut Chocolate Chip Banana Bread Muffin
Lunch - [Leftover] Roast Vegetables with [Leftover] Creamed Spring Onions on Pasta, Carrots and Snow Peas with Ranch, and Mini Babybel Cheddar Cheese


Weds, May 29:
Breakfast - Chai Tea and Peanut Chocolate Chip Banana Bread Muffin
Lunch - [Leftover] Butternut Squash Soup, Toasted AFB Irish Soda Bread, Carrots and Ranch, and Watermelon Chunks

  
Thurs, May 30:
Breakfast - Chai Tea and Peanut Chocolate Chip Banana Bread Muffin
Lunch -  Chef Salad with Blackened Turkey and Cheddar Cheese; Carrots, Celery, and Ranch; and Watermelon Chunks


Fri, May 31:
Breakfast - Chai Tea and Peanut Chocolate Chip Banana Bread Muffin
Lunch - [Leftover] Butternut Squash Soup for my husband, and [Leftover] Scallion Pasta with [Leftover] Garlic Pepper Pork Tenderloin for myself

BBQ/Buffalo/Taco Chicken

BBQ/Buffalo/Taco Chicken

Ingredients:
1 cup rotisserie or leftover cooked chicken, chopped or torn into chunks
1 tablespoon butter
1/4 onion, minced
1/4 cup chicken stock or broth

BBQ - 1/3 - 1/2 cup BBQ sauce
Buffalo - 2 tablespoons (or more) Buffalo sauce depending on your flavor preference
Taco - 2 teaspoons taco seasonings and 1/4 cup tablespoons taco sauce

Directions:
Heat a small saute pan over medium-high heat, melt butter, and add onion. (Note: if you are making taco chicken add the taco seasoning now) Saute onion for 2 - 3 minutes or until translucent, add chicken and stir to coat evenly with butter. Turn heat down to simmer and add the broth or stock, taking caution to avoid the steam. Simmer for 5 - 10 minutes, or until most of the broth has evaporated and the chicken is falling apart into shreds. Add more broth and/or use forks to shred the chicken as needed to achieve the desired consistency. Add BBQ or Buffalo or Taco Sauce and stir to combine.

Note: this is great for many things including Chicken Pizza, Chicken Sandwiches/Wraps, Chicken Mac n' Cheese, and of course Tacos, Burritos, Quesadillas, Enchiladas (though I would use enchilada sauce instead of taco sauce)... just use your imagination!

Weekly Meal Plan: Mon, May 20 - Sun, May 26

I was out of town vacationing in Georgia for dinners Monday through Thursday.

Mon, May 20:
Chinese Take-Out

Also make: Irish Soda Amish Friendship Bread, Lemon Chocolate Chip Amish Friendship Bread Muffins, and Amish Friendship Bread Waffle Batter (for breakfasts Tues - Fri).

Tues, May 21:
Seared & Roast Boneless Skinless Chicken Breasts, Pan-Steamed Asparagus, and Stove Top Stuffing


Weds, May 22:
Bacon, Mushroom, and Cheese Loaded Baked Potatoes


Thurs, May 23:
My husband and I had dinner out at La Fonda in Atlanta with my cousin and his wife :)


Fri, May 24:
Mexican Take-Out


Sat, May 25:
Rotisserie Chicken and Annie's Mac n' Cheese



Sun, May 26:
Seared and Roast Garlic Pepper Pork Tenderloin with Roast Fennel, Carrots, Butternut Squash, Potatoes, and Spring Onions

Also make: Parmesan Sage Butternut Squash Soup (half recipe, and using one of my spring onions green parts and all) and Crock Pot Chicken & Fennel Stock

Weekly Meal Plan: Mon, May 13 - Sun, May 19

Mon, May 13:
Cream Cheese Stuffed Bacon Wrapped Jalapenos (my recipe)
BBQ Chicken Pizza with Mushrooms, Bell Peppers, and Onions

Also make: [Modified] Perfect Potato Soup. I followed this recipe loosely, and I used the extra bacon from making the Cream Cheesed Stuffed Bacon Wrapped Jalapenos.


Tues, May 14:
Crock Pot Sticky BBQ Chicken Drumsticks, Steamed Asparagus, and Tots


Weds, May 15:
Indian Curry w/ Chicken & Bell Pepper/Mushrooms and Homemade Naan Bread

Also make: [Modified]Garlicky White Bean and Chard Soup and Amish Friendship Bread Chocolate Chip Cookies


Thurs, May 16:
[Modified] Perfect Potato Soup and Toasted French Bread


Fri, May 17:
Chicken, Rice & Cheese Stuffed Poblano Pepper Casserole


Sat, May 18:
Leftover Indian Curry over Naan for my husband, and Leftover Stuffed Poblano Pepper Casserole for myself


Sun, May 19:
We ate more leftovers today in an attempt to get rid of as much food as possible before our vacation!

Weekly Meal Plan: Mon, May 6 - Sun, May 12

Mon, May 6:
BBQ Pork, Freezer Fries, and Salad


Tues, May 7:
Chicken Fajita Burritos


Weds, May 8:
Peach Whiskey BBQ Chicken, Roast Potatoes, and Steamed Green Beans


Thurs, May 9:
Dinner was catered for the Horsemasters Meeting


Fri, May 10:
Fried Chicken and Croissant Rolls

Also make:
[Modified] Amish Friendship Bread Cheesy Dill Rolls and Amish Friendship Bread Chocolate Chip Heath Bar Chocolate Muffins


Sat, May 11:
Dinner out with my Family for Mother's Day

Also make:
Naan Bread with a friend!


Sun, May 12:
Chicken, Mushroom, and Green Bean Stir Fry with Sweet & Sour Sauce over Jasmine Rice

Weekly Meal Plan: Sun, Apr. 21 - Tues, Apr. 23 & Tues, Apr. 30 - Sun, May 5

Sun, Apr. 21:
Chicken, Mushroom, and Onion Nachos


Mon, Apr. 22:
Green Salad with Chicken Chunks and [Modified] Stuffed Mushrooms

I modified the mushrooms by making a half recipe, using minced onion instead of onion powder, adding some breadcrumbs to the filling, and topping with breadcrumbs & crushed french onions.


Tues, Apr. 23:
Chicken Chunks in Mustard Cream Sauce, Baked Potatoes, and Steamed Green Beans


Tues, Apr. 30:
Roast Chicken, Mashed Potatoes, and Steamed Broccoli


Weds, May 1:
Chicken, Zucchini, and Mushroom Tikki Masala over Saffron Rice


Thurs, May 2:
Fajita Taco Salad


Fri, May 3:
Birthday Dinner with my Family!


Sat, May 4:
Pizza and Garlic Cheese Sticks


Sun, May 5:
Chicken, Rice, Cheese, and Sauteed Bell Pepper and Onion Burritos! Happy Cinco de Mayo!

Weekly Meal Plan: Sun, Apr.14 - Sat, Apr. 20

Sun, Apr. 14:
Chicken, Zucchini and Mushroom Jalfrezi over Spicy Saffron Rice with Garlic Naan Bread

Also make:
[Modified]Garlicky White Bean and Chard Soup
I didn't include the chicken in this, but I did use chicken stock for the soup base. I also made a half recipe and used 1 15.5oz can of Cannelini beans, ~2c broth, 1 "bag" farmer's market baby chard, and 1.5t garlic. It turned out really tasty, and I'll definitely be making this soup again once the kale in my vegetable garden is ready for harvest!


Mon, Apr. 15:
Roast Chicken, Mashed Potatoes, and Salad


Tues, Apr. 16:
Chicken, Zucchini and Mushroom Alfredo Pasta


Weds, Apr. 17:
Fried Chicken


Thurs, Apr. 18:
French Bread Pizza


Fri, Apr. 19:
Roast Chicken, Steamed Green Beans, and AFB Cheesy Dill Rolls. For the rolls I combined parts of this AFB Cheesy Dilly Rolls recipe and this Savory Friendship Bread. I followed the traditional AFB recipe, but omitted sugar, vanilla, cinnamon, and vanilla pudding. I added 1T dry dill and 1 1/2c shredded cheddar.

Also make: AFB Double Chocolate Brownies (my recipe) and [Half Recipe]AFB Chocolate Chip Cookies


Sat, Apr. 20:
Chicken, Zucchini, Carrot, Mushroom, and Potato Pot Pie with French Onion topping

Weekly Bag Breakfasts & Lunches: Mon, Apr. 15 - Fri, Apr. 19

Mon, Apr. 15:
Breakfast - Chai Tea and Apple Slices
Lunch - Garlicky White Bean and Chard Soup


Tues, Apr. 16:
Breakfast - Chai Tea
Lunch - Tasty Bites Dahl over Spicy Saffron Rice


Weds, Apr. 17:
Breakfast - Chai Tea and Blueberry Toaster Strudel
Lunch - Blackened Turkey Deli Meat and Swiss Cheese on Club Crakers, Carrots with Hummus, and 2 Oranges


Thurs, Apr. 18:
Breakfast - Chai Tea
Lunch - Garlicky White Bean and Chard Soup


Fri, Apr. 19:
Breakfast - Chai Tea and Strawberries
Lunch - [Leftover] Fried Chicken and Salad

Weekly Meal Plan: Weds, Apr. 3 - Sun, Apr. 7

Weds, Apr. 3:
Chicken, Potato, Mushroom and Cheddar Stuffed Puff Pastry


Thurs, Apr. 4:
Pizza and Garlic Cheese Sticks


Fri, Apr. 5:
Chicken, Rice, Mushroom and Cheese Stuffed Poblano Peppers


Sat, Apr. 6:
I went to an event today and ate dinner on the road on the way home.


Sun, Apr. 7:
French Bread Pizza

I didn't do a good job recording Mon, Apr. 8 - Sat, Apr. 13. Sorry!

Weekly Bag Breakfasts & Lunches: Mon, Apr. 1 - Fri, Apr. 5

Mon, Apr. 1:
Breakfast - Chai Tea and Blackberry, Banana, Oatmeal, Almond Milk Smoothie
Lunch - Baby Kale and Chard Salad with Green Onions, Croutons, Almond Slices, and [Leftover] Fried Chicken Chunks; Chips with Salsa; and Amish Friendship Bread Biscuits



Tue, Apr. 2:
Breakfast - Chai Tea and Blackberry, Pineapple, Banana, Coconut, Almond Milk Smoothie
Lunch - [Leftover] Chicken Tiki Masala with Saffron Rice, and 2 Oranges


Wed, Apr. 3:
Breakfast - Chai Tea and Amish Friendship Bread Muffin
Lunch -  [Leftover] Fried Chicken, Carrots and Ranch Dressing, and 2 Oranges



Thu, Apr. 4:
Breakfast - Chai Tea and Banana, Blackberry, Oatmeal and Almond Milk Smoothie
Lunch - BBQ Chicken, Cheddar, and Baby Kale and Chard Sandwich; Chips and Salsa; and an Amish Friendship Bread Muffin




Fri, Apr. 5:
Breakfast - Chai Tea and Amish Friendship Bread Muffin
Lunch - I went out to Chick-fil-A since we were low on groceries

Weekly Meal Plan: Weds, Mar. 27 - Tues, Apr. 2

Weds, Mar. 27:
Chili Spiced Roast Chicken, Sauteed Green Beans and Mushrooms, and Toasted Savory Butter Hawaiian Rolls


Thurs, Mar. 28:
BBQ Chicken Sliders with Tots


Fri, Mar. 29:
Mexican Take Out


Sat, Mar. 30
Chicken Tiki Masala over Saffron Rice with Garlic Naan Bread

I decided to use more of my Amish Friendship Bread Starter rather than give away 3 starters, mostly because I was having trouble finding people to give the starters to! Today when I made my Amish Friendship Bread Muffins I used an extra cup of the starter for Brownies, and tomorrow I'll use an extra cup of the starter to make Biscuits to have with breakfast! I'll still give away 1 starter this week, so I made a mini loaf to go with it as well!



Sun, Mar. 31:
Easter Dinner at the In Laws


Mon, Apr. 1:
Chips, Salsa, and Queso Dip with Chicken, Sauteed Bell Pepper and Onion, Cheddar Cheese, and Fresh Baby Rainbow Chard Tacos


Tues, Apr. 2:
Chili Spiced Roast Chicken, Cajun Spiced Roast Potatoes, and Salad

Weekly Bag Breakfasts & Lunches: Mon, Mar. 25 - Fri, Mar. 29

Mon, Mar. 25:
Breakfast - Chai Tea and Strawberry, Banana, Peanut Butter, and Nutella Smoothie
Lunch - Buffalo Chicken Sausage Sandwich and Carrots with Hummus

Tues, Mar. 26:
Breakfast - Chai Tea and Apple Cinnamon Oatmeal
Lunch - [Leftover] Chicken Jalfrezi and 2 Cara Cara Oranges

 
Weds, Mar. 27:
Breakfast - Chai Tea and Strawberry, Banana, Peanut Butter, Nutella and Almond Milk Smoothie
Lunch - Jerk Turkey and Cheddar Sandwich, Strawberries, Baked BBQ Lays Chips, and Arbys Onion Rings (which my husband bought)


Thurs, Mar. 28:
Breakfast - Chai Tea and Pumpkin, Banana, Cinnamon Spice Oatmeal, and Almond Milk Smoothie
Lunch - Savory Butter Hawaiian Rolls, Jerky Turkey and Cheddar Rolls, Cara Cara Orange, and Carrots with Ranch Dressing

Fri, Mar. 29:
Breakfast - Chai Tea and Pineapple, Banana, Nutella, Coconut Cream, Shredded Coconut, and Almond Milk Smoothie
Lunch - Cheesy Chicken Taco Salad

Meal Plan: Weds, Mar. 20 - Tues, Mar. 26

Weds, Mar. 20:
BBQ Pulled Chicken, Roast Potatoes, and Steamed Asparagus

Also make: Double Chocolate Amish Friendship Bread


Thurs, Mar. 21:
Chicken & Bell Pepper Jalfrezi over Brown Basmati Rice with Naan Bread


Fri, Mar. 22:
Chicken and Mushroom Tacos with Chips, Salsa, and Queso Dip


Sat, Mar. 23:
Finger Lickin' Good Sticky Slow Cooker Chicken, Baked Potatoes, and Steamed Green Beans


Sun, Mar. 24:
Bacon, Lettuce, Mushroom, and Onion Sandwiches with Tots


Mon, Mar. 25:
Pizza and Garlic Cheese Sticks


Tues, Mar. 26:
Spicy Pulled BBQ Chicken, Mushroom, Onion, and Cheddar Wraps with Tots

Weekly Bag Breakfasts & Lunches: Mon, Mar. 18 - Fri, Mar.

Mon, Mar. 18:
Breakfast - Chai Tea and Bagel with Veggie Cream Cheese
Lunch - Chipotle Chicken Sandwich and Baked Sour Cream and Onion Chips

Tues, Mar. 19:
Breakfast - Chai Tea and 1 Cara Cara Orange
Lunch - Sweet Potato, Carrots and Hummus

Weds, Mar. 20:
Breakfast - Chai Tea and Half a Bagel with Veggie Cream Cheese
Lunch - Curried Chicken Salad and Lettuce over Naan Bread

Thurs, Mar. 21:
Breakfast - Chai Tea and Raspberry Yogurt Parfait
Lunch - [Leftover] BBQ Pulled Chicken, and [Leftover] Pasta with Cheese Sauce

Fri, Mar. 22:
Breakfast - Chai Tea and 2 Cara Cara Oranges
Snack - Teriyaki Pork Jerky
Lunch - Salad with Rotisserie Chicken Breast Chunks, and Pasta with Butter and Tamari

Weekly Bag Breakfasts & Lunches: Mon, Mar. 4 - Fri, Mar. 8

Mon, Mar. 4:
I had a cold today and ate more of a brunch than lunch and dinner. I had:
Toasted Amish Friendship Muffin; Banana, Pineapple Chunks and Juice, Coconut Cream Smoothie and Jalapeno Cheetos


Tues, Mar. 5:
Breakfast - Chai Tea, Plain Bagel with Veggie Cream Cheese, and Strawberries
Lunch - Chipotle Chicken and Provolone Sandwich, Baked Sour Cream and Onion Chips, Carrots with Thousand Island Dressing for dipping and 4 Mandarin Oranges


Weds, Mar. 6:
Breakfast - Chai Tea, Strawberries, and Amish Friendship Muffin
Lunch - Chicken Chunks with Buffalo Sauce for Dipping and Carrots with Caramelized Onion Hummus for Dipping


Thurs, Mar. 7:
Breakfast - Chai Tea and Strawberry, Banana, Peanut Butter, and Nutella Smoothie
Lunch -Chipotle Chicken, Bacon, and Provalone Sandwich; Carrots with Humus for Dipping; and a Cara Cara Orange


Fri, Mar. 8:
Breakfast - Chai Tea and Strawberry, Banana, Peanut Butter, and Nutella Smoothie
Lunch - Fried Chicken and Salad

Meal Plan: Weds, Mar. 6 - Tues, Mar. 12

Weds, Mar. 6:
Chicken Tacos with Salsa Saffron Rice


Thurs, Mar. 7:
Eggplant Parmesan over Pasta with Meat Sauce and French Bread


Fri, Mar. 8:
Jalapeno Popper Chicken Breasts, [Leftover] Salsa Saffron Rice and Salad


Sat, Mar. 9:
Chicken and Eggplant Jalfrezi over Brown Basmati Rice with Garlic Naan Bread

Also make: Lemon/Orange/Citrus Cranberry Amish Friendship Bread


Sun, Mar. 10:
[Leftover] Pasta with Meat Sauce and Cheese


Mon, Mar. 11:
Pepperoni, Mushroom, Bell Pepper, and Onion French Bread Pizza


Tues, Mar. 12:
Chicken Fajita Burritos

Meal Plan: Weds, Mar. 13 - Tues, Mar. 19

Weds, Mar. 13:
Unfortunately, I waited too long to write this and didn't make good notations in my planner, so I'm not sure what we ate for dinner :(


Thurs, Mar. 14:
I went to an adult pony club dinner meeting, so I ate dinner out. My husband ordered pizza, of course!


Fri, Mar. 15:
Indian Style Roast Chicken Drumsticks and Salad


Sat, Mar. 16:
I spent the whole day at Ikea (2.5 hours away) with my Mom and Mother in Law, so my husband got us dinner. He got:
Mexican Take Out


Sun, Mar. 17:
Finger Lickin' Good Sticky Slow Cooker Drumsticks and Baked Potatoes


Mon, Mar. 18:
Roast Chicken, Steamed Asparagus, and Pasta with Cheese Sauce


Tues, Mar. 19:
Chicken and Rice Stuffed Poblano Peppers with Salad

Meal Plan: Weds, Feb. 27 - Tues, Mar. 5

Weds, Feb. 27:
Chicken, Bacon, Bell Pepper, and Onion Quesadillas


Thurs, Feb. 28:
Chicken and Mushroom Jalfrezi over Brown Basmati Rice with Naan Bread


Fri, Mar. 1:
I volunteered to set up for Odyssey of the Mind's NC Easter Region Tournament on Saturday. The fed us pizza :)


Sat, Mar. 2:
I was exhausted from a day of judging 20 different groups during the O.M. Tournament, so I asked my husband to get us something for dinner. He picked up:
Mexican Take-out


Sun, Mar. 3:
My husband went out for Subway Subs


Mon, Mar. 4:
Spike Seasoned Roast Split Chicken Breasts, Baked Potatoes, and Steamed Asparagus


Tues, Mar. 5:
Chicken, Bacon, Cheese, Lettuce, Sauteed Bell Pepper and Onion Wraps with BBQ Sauce and Freezer Fries

Weekly Bag Breakfasts & Lunches: Mon, Feb. 25 - Fri, Mar. 1

Mon, Feb. 25:
Breakfast - Chai Tea and Banana, Pumpkin, Coconut Milk, Peanut Butter, and Nutella Smoothie
Lunch - [Leftover] BBQ Chicken, Salad, Carrots, Strawberries, and Mandarin Oranges


Tues, Feb. 26:
Breakfast - Chai Tea and Strawberry, Pineapple, Banana, and Cranberry Juice Smoothie
Lunch - Pepper Ham and Muenster Sandwich, Strawberries, 3 Mandarin Oranges, and Carrots with Thousand Island Dressing for dipping


Weds, Feb. 27:
Breakfast - Chai Tea and Blueberry, Strawberry, Banana, Peanut Butter, and Nutella Smoothie
Lunch - 2 Amish Friendship Muffins (fresh from the oven, I could hardly help myself) and Carrots with Thousand Island Dressing for dipping


Thurs, Feb. 28:
Breakfast - Chai Tea and Chai Tea, Amish Friendship Muffin, and Bacon Slice
Lunch - Pepper Ham and Muenster Sandwich, 3 Mandarin Oranges, and Carrots with Thousand Island Dressing for dipping

Fri, Mar. 1:
Breakfast - Chai Tea, Amish Friendship Muffin, and Bacon Slice
Lunch - [Leftover] Chicken and Mushroom Jalfrezi over Brown Basmati Rice, Strawberries, and 3 Mandarin Oranges

Meal Plan: Weds, Feb. 20 - Tues, Feb. 26

Weds, Feb. 20:
I don't know how it's possible, but I completely forgot to add my previously prepared chicken breast chunks to our dinner tonight! It was still yummy, though. We had:
Asparagus and Mushrooms over Pasta with Alfredo Sauce and Buttered French Bread


Thurs, Feb. 21:
I went out to eat before knitting club tonight.


Fri, Feb. 22:
Chicken, Mushroom, and Asparagus Sweet Chili Stir Fry with Jasmine Rice


Sat, Feb. 23:
We went out for dinner with friends, and had a great time!


Sun, Feb. 24:
Roast Split Chicken Breasts, Salad, and


Mon, Feb. 25:
One of my friends joined us for dinner. We had:
Chicken, Mushroom, and Asparagus over Pasta with Cheese Sauce and Buttered French Bread

Tues, Feb. 26:
Chicken, Mushroom, Potato, Onion, and Cheese Sauce Casserole with Fried Onion Topping

Weekly Bag Breakfasts & Lunches: Mon, Feb. 18 - Fri, Feb. 22

Mon, Feb. 18:
Breakfast - Chai Tea and Amish Friendship Bread
Lunch - Pesto Ham and Colby Sandwich, Jalapeno Cheetos, Strawberries, and a Cara Cara Orange


Tues, Feb. 19:
Breakfast - Chai Tea and Blueberry, Almond Butter, Nutella, Coconut Milk, and Frozen Raspberry Smoothie
Lunch - Leftover Pasta, 2 Cara Cara Oranges, and Jalapeno Oranges


Weds, Feb. 20:
Breakfast - Chai Tea and Amish Friendship Bread
Lunch - Leftover Yellow Rice with Tasty Bites Vegetable Korma


Thurs, Feb. 21:
Breakfast - Chai Tea and a Banana, Nutella, Peanut Butter, Coconut Milk Smoothie
Lunch -  Leftover Mexican Stir Fry over Yellow Rice and 2 Cara Cara Oranges


Fri, Feb. 22:
Breakfast - Chai Tea Latte and Fig Newtons
Lunch - Pepper Ham and Colby Sandwich, Pickles, Jalapeno Cheetos

Meal Plan: Weds, Feb. 13 - Tues, Feb. 19

Weds, Feb. 13:
Sloppy Joe Sandwiches and Freezer Fries


Thurs, Feb. 14:
Valentines Day! My husband and I went out for dinner :)


Fri, Feb. 15:
Ground Chicken and Mushroom Spaghetti Sauce over Shells Pasta with Parmesan and Buttered Bread


Sat, Feb. 16:
Roast Split Chicken Breasts


Sun, Feb. 17:
Chicken, Mushrooms, Potatoes, and Cheese Sauce Casserole


Mon, Feb. 18:
My husband was sick today so I had leftovers. I warmed up the pasta from Friday.


Tues, Feb. 19:
Chicken, Bell Pepper, Yellow Rice, Cheese, and Lettuce Burritos with Chips and Salsa

Weekly Bag Breakfasts & Lunches: Mon, Feb. 11 - Fri, Feb. 15

This week several times I didn't eat anything for breakfast. I didn't get my smoothie stuff together like I should have, and so I went hungry a few days. I'll be trying harder next week to get my breakfast foods ready the night beforehand.

Mon, Feb. 11:
Breakfast - Chai Tea and Honey Beer Bread with Strawberry Jam
Lunch -  Pepper Ham and Colby Sandwich with Jalapeno Cheetos


Tues, Feb. 12:
Breakfast - Chai Tea
Lunch - Leftover Spanish Rice, Taco Chicken, and Montery Jack Cheese with a Clementine


Weds, Feb. 13:
Breakfast - Chai Tea
Lunch - Cheddar Pizza Croissant Rolls


Thurs, Feb. 14:
Breakfast - Chai Tea and Blueberry, Banana, Coconut Milk, and Almond Butter Smoothie
Lunch - Pesto Ham and Colby Sandwich, Jalapeno Cheetos, Cara Cara Orange, and Strawberries


Fri, Feb. 15:
Breakfast - Chai Tea
Lunch - Garden Vegetable Soup

Meal Plan: Weds, Feb. 6 - Tues, Feb. 12

Weds, Feb. 6:
Garlic Herb Roast Split Chicken Breasts, Mashed Potatoes, Steamed Asparagus, and Sourdough Bread

Also make: [Modified] Brats and Beer Cheddar Chowder


Thurs, Feb. 7:
Chicken, Mushroom, and Bell Pepper Chinese over Jasmine Rice


Fri, Feb. 8:
Chicken, Asparagus, and Mushrooms over Pasta with Alfredo Cheese Sauce


Sat, Feb. 9:
I had dinner out with my brother :)


Sun, Feb. 10:
We had guests over for dinner tonight, which is a fairly rare occurrence for us. One of our guests prefers to eat meatless and dairy-free, so I decided tacos would be an easy "build your own" style dinner that would keep everyone happy. I made taco meat with ground chicken
Chicken Fajita Tacos and Spanish Rice


Mon, Feb. 11:
Leftovers! My husband had a Ham and Colby Sandwich with Freezer Fries, and I had Leftover Chicken, Asparagus, and Mushrooms over Pasta with Alfredo Cheese Sauce


Tues, Feb. 12:
Leftover Spanish Rice, Chicken, Cheese, and Lettuce Burritos with Chips and Salsa

Weekly Bag Breakfasts & Lunches: Mon, Feb. 4 - Fri, Feb. 8

Mon, Feb. 4:
Breakfast - Chai Tea and Blueberry Banana Muffin
Lunch - Jaipur Vegetables over [Leftover] Jasmine Rice, and Carrots with Ranch Dip


Tues, Feb. 5:
Breakfast - Chai Tea and Blueberry Banana Muffin
Lunch - Chicken Parmesan Panini with Hummus and Pita


Weds, Feb. 6:
Breakfast - Chai Tea and Blueberry Banana Muffin
Lunch - Mexican Take Out


Thurs, Feb. 7:
Breakfast - Chai Tea and Toasted Blueberry Banana Muffin
Lunch - [Modified] Brats and Beer Cheddar Chowder with Honey Beer Bread


Fri, Feb. 8:
Breakfast - Coffee and Toasted Honey Beer Bread
Lunch - Broccoli Cheddar Soup with Saltines

Meal Plan: Weds, Jan. 30 - Tues, Feb. 5

Weds, Jan. 30:
Dijon Split Chicken Breasts and Stuffing with Mushrooms, Carrots, and Celery

Also make: a prepared dish of Chicken Divan Casserole ready for baking tomorrow, and a Baileys Mint Chocolate Milkshake (Baileys, Mint Chocolate Chip Ice Cream, and Cream).


Thurs, Jan. 31:
[Modified] Traditional Chicken Divan (I had cooked chicken breast, frozen broccoli, and pino grigio wine; and I also topped mine with crushed French's Fried Onions before the last 10 minutes of cooking) served over Jasmine Rice


Fri, Feb. 1:
Chicken Soft Tacos with Salsa Saffron Rice


Sat, Feb. 2:
Chicken Philly Sub with Roast Potatoes


Sun, Feb. 3:
Beer Brats on Toasted Buns with Freezer Fries

Also make: Blueberry Banana Muffins and Honey Beer Bread


Mon, Feb. 4:
Chicken and Cheese Sauce over [Leftover] Stuffing Pancakes

For this recipe I made the same cheese sauce that was used for the Traditional Chicken Divan linked above.


Tues, Feb. 5:
Chicken, Bell Pepper, and Mushroom Jalfrezi over Brown Basmati Rice with Naan Bread

Weekly Bag Breakfasts & Lunches: Mon, Jan. 28 - Fri, Feb. 1

Mon, Jan. 28:
Breakfast - Chai Tea and Kirkland Weight Loss Shake
Lunch - Leftover Perfect Potato Soup with Leftover Pillsbury Croissants


Tues, Jan. 29:
Breakfast - Blueberry, Almond Butter, Banana, and Cran-Raspberry Juice Smoothie
We had an early dinner today, so I just had a snack mid-day. I had:
2 Clementines and Cheetos


Weds, Jan. 30:
Breakfast - Coffee and Kirkland Asian Cracker Mix
Lunch - French Bread Pepperoni, Bell Pepper, and Onion Pizzas


Thurs, Jan. 31:
Breakfast - Chai Tea and Blueberry, Pumpkin, Banana and Almond Butter Smoothie
Lunch -  Carrots and Bell Peppers with Cottage Cheese and Ranch Dressing, Cheddar Cheese Stick, and Leftover Stuffing


Fri, Feb. 1:
Breakfast - Chai Tea and Kirkland Breakfast Shake
Lunch - Emu Jerky, Pretzels, and Carrots

Meal Plan: Weds, Jan. 23 - Tues, Jan. 29

Weds, Jan. 23:
Mexican Takeout


Thurs, Jan. 24:
Sloppy Joe Sandwiches on French Bread, Roast Potatoes, and Salad


Fri, Jan. 25:
Perfect Potato Soup and Toasted Butter Croissants


Sat, Jan. 26:
Shrimp, Bell Pepper, Mushroom, and Cheese Enchiladas with Spicy Saffron Rice


Sun, Jan. 27:
Buffalo Ranch Chicken Wraps


Mon, Jan. 28:
Salad with Rotisserie Chicken and Toasted Sourdough Bread


Tues, Jan. 29:
Chinese Take-out

Weekly Bag Breakfasts & Lunches: Mon, Jan. 21 - Fri, Jan. 25

Mon, Jan. 21:
Off work. I didn't have much of an appetite earlier in the day because I was in go go go mode. We had several projects to tackle today and I was hurrying to get them done before dusk at 5:30PM.
Brunch - Coffee, Buttered Croissant, and Clementines


Tues, Jan. 22:
Breakfast - Chai Tea and Grape, Spinach, Cranberry Juice, Frozen Banana, and Frozen Blueberries and Rasperries Smoothie
Lunch - Leftover Chicken and Mushroom Jalfrezi and Tasty Bites Spinach Channa
Snack - Grapes


Weds, Jan. 23:
Breakfast - Chai Tea and Grape, Spinach, Cranberry Juice, Frozen Coconut Milk, Frozen Raspberries, and Frozen Banana Smoothie

Today I got off work at 12:00PM and had a meeting at 12:30PM about a 15 minute walk away from work. I decided to pack myself a snack to munch on (possibly while I walked?) so that I wouldn't be distracted by hunger during my meeting. I ate my real lunch when I got home.

Snack - Grapes, 2 Clementines (peeled and segmented for easier snacking), and Rice Cracker Snack Mix
Lunch - Leftover Peach Whiskey BBQ Chicken and Mashed Potatoes


Thurs, Jan. 24:
Breakfast - 2 Clementines
Lunch - Noodles & Company Pad Thai


Fri, Jan. 25:
Breakfast - Raspberry, Almond Butter, Coconut Milk, Banana, and Cran-Raspberry Juice Smoothie
We actually ended up getting winter weather today, so I skipped volunteering and headed right home. When I got home I made some lunch for my husband and myself.
Lunch - Pizza Bagels and Grapes

Meal Plan: Weds, Jan. 16 - Tues, Jan. 22

Weds, Jan. 16:
Mini Cheesy Chicken Pot Pies


Thurs, Jan. 17:
Baked Potatoes with Bacon, Mushrooms, Onions, and Cheese Sauce


Fri, Jan. 18:
Chicken and Bell Pepper Jalfrezi over Brown Basmati Rice with Naan Bread


Sat, Jan. 19:
Grocery Shopping!! We got Mexican Take-out while we were out.


Sun, Jan. 20:
French Bread Pepperoni, Mushroom, and Bell Pepper Pizzas and Salad


Mon, Jan. 21:
Peach Whiskey BBQ Chicken, Baked Potatoes, and Green Beans (chicken thighs, green beans)


Tues, Jan. 22:
Mr. Jim's Louisiana BBQ Shrimp and Creamy Cheese Grits with Chilis and Asian Sauteed Green Beans

Weekly Bag Breakfasts & Lunches: Mon, Jan. 14 - Fri, Jan. 18

Mon, Jan. 14:
Home sick today. I wasn't feeling well, and my appetite was pretty off.
Brunch - Carrots and Ranch, Crackers and Cheese, and Clementines

Tues, Jan. 15:
Home sick again today, but I'll be back at work again tomorrow. Today my husband brought home some fried chicken from the grocery store!
Brunch - Fried Chicken and Clementines

Weds, Jan. 16:
Breakfast - Spinach; Banana; Almond Butter; Frozen Organic Strawberries, Blueberries, and Raspberries Smoothie
Lunch - Leftover Mexican Take-out and Clementines

Thurs, Jan. 17:
Breakfast - Mixed Fruit from the Cafe in my work building
Lunch - Garden Vegetable Soup and Crackers from the Cafe in my work building and a Clementine

Fri, Jan. 18:
Breakfast - Spinach; Banana; Almond Butter; Frozen Organic Strawberries, Blueberries, and Raspberries Smoothie
Lunch -  Fried Chicken Salad with Lettuce, and a Clementine

Meal Plan: Weds, Jan. 9 - Tues, Jan. 15

Weds, Jan. 9:
Dinner at the In-Laws :)


Thurs, Jan. 10:
I was sick all day today so my appetite was very off. I had:
Leftover Perfect Potato Soup, Club Crackers, Cheddar Cheese, and Clementines


Fri, Jan. 11:
I didn't have the energy to make a new meal, so I reheated a dish I froze a month or two ago. We had:
Baked Stuffed Pasta Shells


Sat, Jan. 12:
My sweet husband brought me dinner. We had:
Chinese Take-out


Sun, Jan. 13:
Mashed Potatoes, Stuffing, Mac n' Cheese, and Salad with Homemade Thousand Island Dressing


Mon, Jan 14:
Mexican Take-out


Tues, Jan 15:
Pizza and Garlic Cheese Bread from our local pizza place, per my husband's request

Weekly Bag Breakfasts & Lunches: Mon, Jan. 7 - Fri, Jan. 11

Mon, Jan. 7:
Breakfast - Coffee and Cherry, Lime, Coconut Milk, Banana, and Cranberry Juice Smoothie
Lunch - 7 Layer Bean Dip and Pasta Salad


Tues, Jan. 8:
Breakfast - Cranberry Green Tea and Cherry, Lime, Coconut Milk, Banana, and Cranberry Juice Smoothie
Lunch - Leftover Chicken Kung Pao over Jasmine Rice



Weds, Jan. 9:
Breakfast - Chai Tea and Pumpkin Puree, Almond Butter, Coconut Milk, Banana, Cranberry Juice and Pumpkin Pie Spice Smoothie
Lunch - Pepperoni Pizza Bagels



Thurs, Jan. 10:
I was home sick today with a cold, so I had a hard time getting up my appetite. This was the first day that I didn't finish my breakfast smoothie :(
Breakfast - Peach Blossom Green Tea and Frozen Mixed Fruit, Banana, Cranberry Juice and Almond Butter Smoothie
Lunch - Grilled Cheese



Fri, Jan. 11:
I was home sick again today, and my appetite was still off. I had planned to make Lemon Garlic Roast Chicken for dinner, and I decided to make it early afternoon so that we could snack on it throughout the afternoon and evening.
Breakfast - Peach Blossom Green Tea and Sliced Baked Potato
Lunch - Lemon Garlic Roast Chicken and Clementines

Meal Plan: Weds, Jan. 2 - Tues, Jan. 8

Wed, Jan. 2:
Chicken Kung Pao over Jasmine Rice


Thurs, Jan. 3:
Date night! My husband and I decided to have a date night and go out for dinner at Chili's Restaurant

 
Fri, Jan. 4:
Buffalo Chicken Macaroni and Cheese with Salad


Sat, Jan. 5:
I had friends over for dinner & drinks tonight, and I wanted to make something easy and finger-food-ish. I decided to start with Chips with Salsa and Cheese Dip, and then serve Chicken Fajitas.


Sun, Jan. 6:
Chicken & Bell Pepper Jalfrezi over Brown Basmati Rice with Naan Bread

Also make: another loaf of Honey Beer Bread because it was such a huge hit! The first time I made this bread I used a local beer called Triangle Brewing Co. Belgian-Style White Ale. This time I used a local beer called Natty Greene's Old Town Brown Ale. The darker ale made a darker bread, but the overall flavor was fairly similar between the two loaves.


Mon, Jan. 7:
Perfect Potato Soup (I only had 2 pieces of bacon and no celery, but we made due!) with French Bread


Tues, Jan. 8:
BBQ Chicken Pizza

Weekly Bag Breakfasts & Lunches: Mon, Dec. 31 - Fri, Jan. 4

Mon, Dec. 31:
Breakfast - Coffee and Blackberry, Cherry, Almond Butter, Coconut Milk Smoothie
Lunch - Rotisserie Chicken and Clementines


Tues, Jan. 1:
Brunch - Coffee, Clementines, and Honey Beer Bread


Weds, Jan. 2:
Breakfast - Chai Tea; Cherry, Nectarine, Clementine, Lemon, Coconut Milk, Pineapple Juice Smoothie; and Honey Beer Bread with Honey Butter
Lunch - Avocado, Corn, and Tomato Salad over Romaine with Corn Tortillas, Cheddar Cheese, and Buttermilk Ranch Dressing


Thurs, Jan. 3:
Breakfast - Chai Tea; Cherry, Nectarine, Banana Coconut Milk Smoothie; and Honey Beer Bread with Honey Butter
Lunch - Pasta Salad over Romaine and 7 Layer Dip with Corn Tortillas


Fri, Jan. 4:
Breakfast - Chai Tea; Cherry, Banana, Coconut Milk, Almond Butter smoothie
Lunch - Pasta Salad

Meal Plan: Weds, Dec. 26 - Tues, Jan. 1

Weds, Dec. 26:
French Bread Pizzas


Thurs, Dec. 27:
Asian Roast Green Beans, Glazed Carrots, Leftover Peach Whiskey BBQ Chicken, Mashed Potatoes, Stuffing


Fri, Dec. 28:
Breakfast Casserole


Sat, Dec. 29:
Dinner out with friends for a girls night :)


Sun, Dec. 30:
Dinner out with my family for Christmas


Mon, Dec. 31:
Chicken Tortilla Soup


Tues, Jan. 1:Black Eyed Pea Dip with Corn Chips; Roast Chicken, Potatoes and Carrots; and Chili Spiced Kale Chips


Also make: Greek Pasta Salad; Tomato, Corn, and Avocado Salad; 7 Layer Bean Dip; and Honey Beer Bread