This week i have picked MEGAN BIJAN’S 6-DAY PLAN! I have printed all of them now that i have..there are LOTS but of course let’s keep them coming bc it does sound like alot of you are finding this AS HELPFUL AS I DO! I have tried EVERYTHING and this is by far the best solution for meal planning in our house that i have ever attempted! LOVING it…hope you all are too! Trying to think of a way to incorporate a breakfast ordeal too bc the breakfast recipes that i have seen sound amazing! I dont really “cook” breakfast but we also LOVE breakfast for dinner and MAYBE if i had an easy way to PLAN i WOULD COOK breakfast??HMMMM…just some “FOOD FOR THOUGHT”..LOL..dork!=)..Ok well, MEGAN DID THE PLANNING NOW GET IN THE KITCHEN AND DO THE COOKIN’!…ENJOY!
Ham and Cheese Casserole
1 pkg elbow macaroni
1 pkg frozen peas
2 T butter/margarine
1 8 ounce pkg fresh sliced mushrooms
1 8 ounce pkg shredded cheddar cheese
1 C chopped onion
1 16 ounce container sour cream
4 1/2 inch slices boiled ham, smoked turkey-about 2 pounds-cut into 1/2 inch cubes
1/2 tsp pepper
1/2 C milk
1/2 C seasoned breadcrumbs
1. Preheat oven to 350
2.Coat 2 ounce casserole dish with spray
3. Large pot, cook mac. noodeles. When about 2 minutes left of cooking, add peas, cook 2 more minutes,drain, return to pot.
4. In large skillet over medium high heat, melt butter. Add onion and mushroom and cook til tender.
5. In pot with mac and peas, add mush and onion, cheese, sour cream, ha/turkery, pepper, milk…stir well.
6. Transfer to casserole dish, sprinkle with breadcrumbs.
7. Bake for 30 min uncovered til lightly browned and bubbly.
Mexican Chicken
(crock pot meal)
2 C converted rice
1 28 ounce can diced tomatoes
1 6 ounce can tomato paste
3 C hot water
1 envelope taco seasoning mix
1/2 C chopped onion
1/2 c chopped green pepper
1 1/2 pound boneless skinless chicken
1. In crock pot, put in all incredients except chicken.
2. Mix all incgredients well and then add chicken, stir to coat the chicken with sauce.
3. Cover andcook on low for 5 hours.
Pasta wtih Creamy Tomato
1 16 ounce box farfalle or rotini pasta
2 C pasta sauce
1 4ounce log goat cheese cut into 4 pieces
1. Cook pasta according to directions
2. heat pasta sauce in pan for 5-10 minutes until lightly bubbling.
3. reduce heat to low, add goat cheese to pasta sauce and stir until melted and smooth.
4. pour hots sauce over pasta, toss to coat.
Taco Salad
cook 2 pounds ground beef with taco seasoning packet
Add to cook beef: Chopped Lettuce (1-1.5 heads)
Chopped Tomatoes (3-5)
Chopped Red Onion (1 med)
Diced Avocado – put on very last (3)
Shredded Cheese – cheddar & jack
1 Can of Corn
1 Can of Kidney Beans
1 Bag of Fritos – mashed up
1 Bottle of Catalina dressing
Serve with warm buttered tortillas or taco shells
-Super easy and great to prepare ahead of time. Can serve hot or cold.
Tasty Quiche
10 pieces cooked bacon (can also use panchetta or prosuito if you prefer)
5 eggs-beaten
1 1/2 C heavy whipping cream
2 T melted butter
2 C fresh swiss cheese (or whatever cheese you like)
pinch of nutmeg
pinch salt an pepper
Store bought pie shell
Sprinkly half the bacon and half the cheese on the pie shell. Mix the rest of incredients except bacon and cheese until frothy and pour into pie shell. Sprinkle the rest of cheese and bacon on the top. Bake at 375 for 40 minutes.
Easy Chicken Drumsticks
1 package chicken drumsticks
1 egg*
1 ½ cup grated parmesan cheese
¼ tsp salt
¼ tsp pepper
Preheat oven to 400 degrees. Lightly beat egg in shallow container. In another shallow container, put parmesan cheese, salt, and pepper. Coat each drumstick in the egg mixture and then coat in the cheese mixture. Put in a baking dish and bake for 45 minutes.
*I also put some pureed cauliflower in the egg mixture for an added veggie.
Baked Ziti with Spinach & Tomatoes
3/4 lb. hot italian sausage, casings removed ( I use one tube of Jimmy Dean)
1 meduim onion, chopped
3 large garlic cloves, chopped
1 (28 oz) can diced peeled tomatoes
1/4 cup purchased pesto sauce
10 oz ziti or penne pasta, freshly cooked
8 cups ready to use spinach leaves
6 oz mozzarella cheese, cubed
1 cup grated Parmesan cheese ( I use shredded)
Heat heavy large saucepan over medium-high heat. Add sausage, onion and garlic and saute until sausage is cooked through, breaking up meat with back of spoon, about 10 min.
Add tomatoes with juices to pan. Simmer until sauce thickens slightly, stirring occasionally, about 10 minutes. Stir in pesto.
Season with salt & pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)
Preheat oven to 375. Lightly oil 13 x 9 inch baking pan. Combine pasta, spinach, mozzarella and 1/3 cup Parmesean cheese in large bowl. Stir in tomato sauce. Transfer
mixture to prepared baking dish. Sprinkle remaining 2/3 cup of Parmesean cheese on top. Bake until sauce bubbles and cheese melts, about 30 minutes.
French Toaste Souffle (for those who love breakfast anytime)
10 C cubed white bread (1 loaf)
1 8 oz block softened cream cheese
8 eggs
1 1/2 C milk
2/3 C half and half
1/2 C maple syrup
1/2 tsp vanilla
A great meal to prepare ahead of time…
Place breadcubes into a 13×9 pan. Mix all ingredients and pour on top of bread. Cover and refrigerate. Let stand 30 minutes before putting in oven. 375 degrees for 50 minutes.
Of course if you aren’t an ahead of timer cooker, just put in oven after you make the mixture.
A crowd pleaser!!!
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