Weekly Meal Planning, Jan. 4 - Jan. 18, 2016

I have been seriously slacking in the meal planning department. Planning out the week's dinners was a habit I got into to help us save money and to make dinners easier to make. Really, there are a whole host of reasons to meal plan. The past few months, though, I've been having to defrost meat last minute, scramble to dig through the freezer to find something to make and have had way too many, "what the heck am I going to cook?!" moments. With the new year, I'm getting back to planning out dinners. I'm figuring if I don't have to do it weekly, I may have more success. Planning a month won't work for me as I shop based on what's on sale and what we need to use up. That month plan would get changed too often to make it worth it. Instead, I'm going to go with planning two weeks at a time. I'll share what I've come up with to give you some ideas of what to add to your own menu.

All the dinners I want to be healthy, frugal and easy to cook. I'm working on eating healthier and weight loss this year, we need to watch the budget and I just don't have time for complicated dishes. No time, plus it's impossible to cook anything that's too time consuming with M2 getting into everything, creating unsafe situations, and B needing attention. Fish and salads are going to be incorporated into our diet more. WalMart has big bags of single portion frozen salmon that help me stay on budget. The expensive non-frozen kind is out of my league for now. In the pantry right now, I have potatoes and cans of beans that need to be used up so those are going to feature the next two weeks. Saturdays I make big dinners with plenty of leftovers to send to work with A for lunches and/or to freeze just in case there's a day he doesn't have a fresh lunch readily available to take.

Menu

1/4 Mixed greens salad
1/5 Pork chops with mixed veggies and baked potatoes
1/6 Spaghetti
1/7 Herb crusted salmon with green beans and white rice
1/8 Herb chicken thighs with corn and baked potatoes
1/9 Turkey and three bean chili
1/10 Hamburgers (no buns) with roasted potatoes and carrots
1/11 Slow cooked beef roast with rolls and green beans
1/12 Spaghetti with meat sauce (using leftover meat from the roast)
1/13 Marinated salmon with mixed veggies
1/14 Mixed greens salad
1/15 BBQ chicken thighs with baked potatoes and broccoli
1/16 Not Your Usual Black Beans and Rice
1/17 Leftovers
1/18 Veggie variety with quinoa

Healthy Herb and Olive Oil Roasting Chicken

Whole roasting chickens are a dinner I love to cook because they're easy, smell delicious when cooking, there are so many ways to make them and you end up with plenty of leftovers for other meals or recipes. This version is a healthier take on whole chicken as it doesn't use the butter so many recipes call for. Instead, I use olive oil to keep the meat moist and to add in some healthy fat. The seasonings are simple to keep the chicken light and so the leftovers can easily be used in any other recipe you'd like. When I recently made it, I used the leftovers in chicken noodle soup -- a fall and winter staple in our house that tastes great, is simple to make and freezes great for future meals. The recipe for the soup is here! It's low calorie, low sodium AND easy to make.

Healthy Herb and Olive Oil Roasting Chicken

by The Stay-at-Home Life

Prep Time: 30 minutes

Cook Time: 2 hours

Keywords: bake roast entree gluten-free low-carb low-sodium nut-free sugar-free chicken American fall spring summer winter

6074921

Ingredients

• 1 whole roasting chicken
• 1/3 cup olive oil
• 1.5 tsp allspice
• 1 tsp crushed rosemary
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1 large apple
• 2 stalks celery
• 5 scallions

Instructions

Set oven to 350 degrees

Combine olive oil, allspice, rosemary, garlic powder and onion powder in a bowl

Peel and cut apple into chunks, taking out the core

Chop scallions and celery into chunks, mix with apple chunks

Clean chicken and place in roasting pan or metal pan with grate under the chicken

Stuff chicken with apple, celery and scallions

With a basting brush, spread olive oil mix onto chicken covering all of skin then separate skin from breasts and pour some of the mix under the skin, press on the skin to cover meat evenly

Place lid on roasting pan (or foil) and place in oven for 2 hours or until fully cooked

For crisp skin: The last 15 minutes of cooking, take off lid/foil and bake at 450 degrees until done

Let chicken rest for 30 minutes before carving

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Healthy Herb and Olive Oil Roasting Chicken

Whole roasting chickens are a dinner I love to cook because they're easy, smell delicious when cooking, there are so many ways to make them and you end up with plenty of leftovers for other meals or recipes. This version is a healthier take on whole chicken as it doesn't use the butter so many recipes call for. Instead, I use olive oil to keep the meat moist and to add in some healthy fat. The seasonings are simple to keep the chicken light and so the leftovers can easily be used in any other recipe you'd like. When I recently made it, I used the leftovers in chicken noodle soup -- a fall and winter staple in our house that tastes great, is simple to make and freezes great for future meals. The recipe for the soup is here! It's low calorie, low sodium AND easy to make.

Healthy Herb and Olive Oil Roasting Chicken

by The Stay-at-Home Life

Prep Time: 30 minutes

Cook Time: 2 hours

Keywords: bake roast entree gluten-free low-carb low-sodium nut-free sugar-free chicken American fall spring summer winter

6074921

Ingredients

• 1 whole roasting chicken
• 1/3 cup olive oil
• 1.5 tsp allspice
• 1 tsp crushed rosemary
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1 large apple
• 2 stalks celery
• 5 scallions

Instructions

Set oven to 350 degrees

Combine olive oil, allspice, rosemary, garlic powder and onion powder in a bowl

Peel and cut apple into chunks, taking out the core

Chop scallions and celery into chunks, mix with apple chunks

Clean chicken and place in roasting pan or metal pan with grate under the chicken

Stuff chicken with apple, celery and scallions

With a basting brush, spread olive oil mix onto chicken covering all of skin then separate skin from breasts and pour some of the mix under the skin, press on the skin to cover meat evenly

Place lid on roasting pan (or foil) and place in oven for 2 hours or until fully cooked

For crisp skin: The last 15 minutes of cooking, take off lid/foil and bake at 450 degrees until done

Let chicken rest for 30 minutes before carving

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What's for Dinner May 3-9? (and printable)

What's for dinner this week? Hmm. Let's see!

Sunday

Sweet and sour pork stir-fry with white rice

Monday

Meatloaf with corn and mashed potatoes

Tuesday

Bar-be-cue chicken with peirogies and mixed veggies

Wednesday
Black beans, turkey, brown rice, quinoa, peppers
Recipe to come!

Thursday

Leftovers

Friday

Baked salmon with brown rice and green salad

Saturday

Vegetable fettuccine Alfredo

Remember the handy printable weekly dinner menu. It's 8x10 in case you'd like to frame it and use it as a dry erase menu board.  Find out about the benefits of meal planning. 

What's for Dinner May 3-9? (and printable)

What's for dinner this week? Hmm. Let's see!

Sunday

Sweet and sour pork stir-fry with white rice

Monday

Meatloaf with corn and mashed potatoes

Tuesday

Bar-be-cue chicken with peirogies and mixed veggies

Wednesday
Black beans, turkey, brown rice, quinoa, peppers
Recipe to come!

Thursday

Leftovers

Friday

Baked salmon with brown rice and green salad

Saturday

Vegetable fettuccine Alfredo

Remember the handy printable weekly dinner menu. It's 8x10 in case you'd like to frame it and use it as a dry erase menu board.  Find out about the benefits of meal planning. 

What's for Dinner April 26-May 2? (and printable)

I realized we haven't had homemade pizza in awhile. I make the crust from scratch, which takes awhile but is so worth it!

Sunday

Sweet and sour chicken with fried rice and green salad

Monday

Beef roast with baked potatoes and mixed veggies

Tuesday

Waffles with fruit salad and sausages

Wednesday

Homemade sausage pizza with garlic bread and green salad

Thursday

Leftovers

Friday

Terriyaki chicken with jasmine rice and broccoli

Saturday

Vegetable medley with couscous

Remember the handy printable weekly dinner menu. It's 8x10 in case you'd like to frame it and use it as a dry erase menu board.  Find out about the benefits of meal planning. 

What's for Dinner April 26-May 2? (and printable)

I realized we haven't had homemade pizza in awhile. I make the crust from scratch, which takes awhile but is so worth it!

Sunday

Sweet and sour chicken with fried rice and green salad

Monday

Beef roast with baked potatoes and mixed veggies

Tuesday

Waffles with fruit salad and sausages

Wednesday

Homemade sausage pizza with garlic bread and green salad

Thursday

Leftovers

Friday

Terriyaki chicken with jasmine rice and broccoli

Saturday

Vegetable medley with couscous

Remember the handy printable weekly dinner menu. It's 8x10 in case you'd like to frame it and use it as a dry erase menu board.  Find out about the benefits of meal planning. 

What's for Dinner April 19-25? (and printable)

What's on your meal plan for this week? Here's what I've got planned.

Sunday

Chicken pot pie 

Monday

Homemade chicken nuggets with peirogies and mixed veggies

Tuesday

Club sandwiches and soup and tortilla chips

Wednesday

Steaks with baked potatoes and corn

Thursday

Spaghetti with three cheese sauce and green salad

Friday

Leftovers

Saturday

 Herb crusted pork chops with jasmine rice and a  cauliflower/ broccoli mix topped with cheddar cheese

Remember the handy printable weekly dinner menu. It's 8x10 in case you'd like to frame it and use it as a dry erase menu board.  Find out about the benefits of meal planning. 

What's for Dinner April 19-25? (and printable)

What's on your meal plan for this week? Here's what I've got planned.

Sunday

Chicken pot pie 

Monday

Homemade chicken nuggets with peirogies and mixed veggies

Tuesday

Club sandwiches and soup and tortilla chips

Wednesday

Steaks with baked potatoes and corn

Thursday

Spaghetti with three cheese sauce and green salad

Friday

Leftovers

Saturday

 Herb crusted pork chops with jasmine rice and a  cauliflower/ broccoli mix topped with cheddar cheese

Remember the handy printable weekly dinner menu. It's 8x10 in case you'd like to frame it and use it as a dry erase menu board.  Find out about the benefits of meal planning. 

What's for Dinner April 12-18? (and printable)

Let's get right to it this week.

Sunday
Slow cooker apple honey pork roast with stuffing, mashed potatoes, and broccoli

Monday

Baked dried tomato and olive oil chicken thighs with green salad

Tuesday

Oven roasted corn, peppers, and mushrooms with quinoa

Wednesday

Turkey burgers with French fries and corn

Thursday

Baked herb crusted tilapia with couscous and carrots

Friday

Leftovers

Saturday

 Ravioli with green salad

Remember the handy printable weekly dinner menu. It's 8x10 in case you'd like to frame it and use it as a dry erase menu board.  Find out about the benefits of meal planning. 

What's for Dinner April 12-18? (and printable)

Let's get right to it this week.

Sunday
Slow cooker apple honey pork roast with stuffing, mashed potatoes, and broccoli

Monday

Baked dried tomato and olive oil chicken thighs with green salad

Tuesday

Oven roasted corn, peppers, and mushrooms with quinoa

Wednesday

Turkey burgers with French fries and corn

Thursday

Baked herb crusted tilapia with couscous and carrots

Friday

Leftovers

Saturday

 Ravioli with green salad

Remember the handy printable weekly dinner menu. It's 8x10 in case you'd like to frame it and use it as a dry erase menu board.  Find out about the benefits of meal planning. 

What's for Dinner April 5-11? (and printable)

Happy Easter! Today, I am trying something different for my Three New Dinner Challenge. I wanted to do something a bit different than our traditional Easter dinner.

Sunday

Honey glazed ham with rolls, potato salad, deviled eggs, cauliflower and broccoli covered in cheese, and yellow butter cake with buttercream frosting--all from scratch--for dessert.

Tip: Ham is usually expensive. Buy an extra large ham, divide it up, and freeze what you don't need for Easter. That way, you have ham for later that's at the Easter sale price.

Monday

Mixed greens salad with leftover rolls

Tuesday

Soup with grilled cheese sandwiches and green salad

Wednesday

Lemon crusted tilapia with rice and mixed veggies

Thursday

Bacon chive chicken with baked potatoes and corn

Friday

Leftovers

Saturday

 Spaghetti with meat sauce, garlic bread, and green beans

Remember the handy printable weekly dinner menu. It's 8x10 in case you'd like to frame it and use it as a dry erase menu board.  Find out about the benefits of meal planning. 

What's for Dinner March 29-April 4? (and printable)

Check out what's for dinner this week.

Sunday

 Hamburgers with French fries and green beans

Monday

 Tuna salad wraps with green salad

Tuesday

Grilled chicken strips with couscous and carrots

Wednesday

Pork chops with rice and mixed veggies

Thursday

Baked Tilapia with quinoa and peas

Friday

Leftovers

Saturday

Beef roast with corn bread and broccoli

Don't forget the printable weekly dinner menu to help your planning. It's a handy 8x10 size in case you'd like to frame it and use it as a dry erase menu board. As an added plus, there's a spot to note leftovers you have from last week so you can incorporate them this week, and another spot to note leftovers from this week for next. Find out about the benefits of meal planning. 

What's for Dinner (and a Printable)

Here is a printable weekly dinner menu to help your planning. It's a handy 8x10 size in case you'd like to frame it and use it as a dry erase menu board. As an added plus, there's a spot to note leftovers you have from last week so you can incorporate them this week, and another spot to note leftovers from this week for next. Find out about the benefits of meal planning. 

I am loving our new range. I look forward to testing it out with baking this week for St. Patrick's Day. Even more exciting, I am trying out a new product to help me do that baking. Next week a review (my first blog video) goes up along with a giveaway of the product (also our first).

Monday

Baked herb chicken thighs with carrots and green beans

Tuesday

Happy St. Patrick's Day! 
Corned beef with parsley buttered potatoes, white corn, and cupcakes

Wednesday

Green salad topped with leftover chicken, shredded, and French bread

Thursday

Soup and grilled cheese with green salad

Friday

Baked spiced tilapia with baked potato and corn

Saturday

Slow cooker pork roast with jasmine rice and mixed veggies

Sunday
Fettuccine Alfredo mixed with broccoli and cauliflower

What's for Dinner (and a Printable)

Here is a printable weekly dinner menu to help your planning. It's a handy 8x10 size in case you'd like to frame it and use it as a dry erase menu board. As an added plus, there's a spot to note leftovers you have from last week so you can incorporate them this week, and another spot to note leftovers from this week for next. Find out about the benefits of meal planning. 

I am loving our new range. I look forward to testing it out with baking this week for St. Patrick's Day. Even more exciting, I am trying out a new product to help me do that baking. Next week a review (my first blog video) goes up along with a giveaway of the product (also our first).

Monday

Baked herb chicken thighs with carrots and green beans

Tuesday

Happy St. Patrick's Day! 
Corned beef with parsley buttered potatoes, white corn, and cupcakes

Wednesday

Green salad topped with leftover chicken, shredded, and French bread

Thursday

Soup and grilled cheese with green salad

Friday

Baked spiced tilapia with baked potato and corn

Saturday

Slow cooker pork roast with jasmine rice and mixed veggies

Sunday
Fettuccine Alfredo mixed with broccoli and cauliflower

What's for Dinner?

This week I looked through the freezer to plan around the Freezer-Only Challenge. What's in your freezer to help you stick to the challenge this week?

 

Monday

 Sweet and sour chicken with rice and Asian mix veggies

Tuesday

Bun-less turkey cheeseburgers with French fries and corn

Wednesday

Rosemary and onion sirloin pork chops with baked potato and green beans

Thursday

Beef and pepper fajitas with refried beans

Friday

Baked tilapia with green salad

Saturday

Spaghetti with meat sauce and green salad

Sunday 

Leftovers from the week

What's for Dinner?

Mmm mmm mmm look what's for dinner! You may have noticed that I'm sticking to simple, filling, easy-to-make recipes. Doing that is much easier with a newborn right now. The fancier dinners, including things I've never made before, are coming once life settles down more.

Monday

Bar-b-cue chicken thighs and baked potatoes

Tuesday

Baked tilapia with broccoli and rice

Wednesday

Steaks with corn and mashed potatoes

Thursday

Waffles with mixed fruit salad

Friday

Green salad with shredded chicken on top

Saturday

Dressed-up black beans and rice

Sunday

Jamaican Allspice pork chops with peas, carrots and baked potatoes

What's for Dinner?

Here are dinner ideas for your menu, based on what we're eating this week.

 

Monday

 Leftover shredded whole roast chicken on mixed greens salad

Tuesday

Leftovers 

Wednesday

Baked tilapia with brown rice and mixed veggies

Thursday

Pork chops smother in apple sauce with baked potato and green breans

Friday

Spaghetti with side salad

Saturday

Turkey and three bean chili with French bread

Sunday

Orange chicken with fried rice

What's for Dinner?

In all the chaos, weekly meal planning has fallen by the wayside. (Chaos and food aversions coming back!) I'm going to try again for this week. You'll probably notice the theme of easy-to-cook comfort foods. I don't have much energy to cook and am craving the comfort foods so that's why.

Sunday
Slow cooked marinated pork tenderloin, mashed potatoes and veggies

Monday
Mac and cheese, chicken nuggets and green salad

Tuesday
Steak, three grain salad and veggies

Wednesday
Leftovers

Thursday
Soup and grilled cheese.

Friday
Pizza

Saturday
Spaghetti and green salad

Cooking with M: What's for Dinner?

It's cooling down which means it's time for more hearty dinners. It's no longer a huge deal if the oven is on a while, yay!

Sunday

American sausage pierogi with green beans

Monday

Slow cooker pulled BBQ chicken, corn bread and leftover green beans

Tuesday

Steak, baked potato and veggies

Wednesday

Leftovers

Thursday

Pork stirfry

Friday

Mushroom and broccoli chicken over rice

Saturday

Beef roast, parsley buttered potatoes and mixed veggies