Plan to Eat!

I’ve been using Plan to Eat for the last month to plan our meals every week. It’s super easy and so helpful!

You put your own recipes in! It’s not as time-consuming as I thought it would be because most of my recipes are on people’s blogs (or my own) and the ones that aren’t really only took a few minutes to add. Also, there’s a neat feature where you click a button at the top of the blog page and it automatically formats it and adds it for you!

You drag the meals onto the day of the week and it adds them to your shopping list. I shop at Aldi, Publix and Costco and it was easy to tell it which stores I get what at. I highly recommend it – it’s $4.95/month or $39/year!

Click here for a free 30-day trial (no payment info necessary) – http://www.plantoeat.com/ref/96382a1cc0

Meal Plan 3/8 – 3/14

Trying to get back into the swing now that R4 is 3 weeks old (time flies!). We were so blessed by those who brought us meals those first two weeks, words cannot express how amazingly helpful that was.

Here’s my meal plan for this week:

Crockpot Honey Sesame Chicken, spinach feta rice

Corned Beef and Cabbage Soup

Korean Beef

Pancit

Salisbury Steak w/Onion & Mushroom Gravy, potatoes, steamed broccoli

Sausage and Rice Casserole, veggie

Slow Cooker Chicken, Sweet Potato, and Kale Stew

21 Day Sugar Detox

I’m an addict, have been for a long time. But when I got sick for 2 weeks and dropped 2 lbs (while pregnant!) I realized it was mostly because I’d cut out most sugar. So here I am, 34 weeks pregnant, starting a 21dsd. Mr. Fox is on board, as is the boy, so at least I have partners to grumble with! LOL

Here’s my meal plan for the first week:

Breakfast:

Crustless Quiche (this makes a 9×13 dish so I imagine there will be leftovers)
Coconut Flour Muffins and Sausage
Pumpkin Pancakes
Sweet Potato Sausage Hash

Lunch:

Salads
No Mayo Cilantro Chicken Salad
Leftovers

Dinner:

Roast, Roasted Brussels Sprouts
No Potato Bacon Soup
Chili
Meat Sauce over Cabbage “noodles”

Meal Plan 9/6 – 9/12

Loaded Potato and Buffalo Chicken Casserole – I plan to use wing sauce instead of hot sauce (Mr. Fox can spice his separately)

Meatloaf, mashed potatoes, veggies

Turkey loaf, rice or taters, veggies

Roast chicken, potatoes, veggies

Sausage, onions, peppers over cabbage

No Dough Pizza

Breakfast:

Banana Cocoa Refrigerator Oatmeal

Banana (Soy)nut Butter Refrigerator Oatmeal

Meal Plan 8/25 – 30

I’ve never been a big fan of cooking dinner. I’m even less of one now that Mr. Fox isn’t here in the evenings. So, I’m trying to use my crock pot as much as often and make meals that will definitely leave us with leftovers.

Beef, Potato and Quinoa Soup
Roast
Black-eyed peas
Hot dogs, mac n cheese
Korean beef – chop LOTS of veggies up very tiny: broccoli, carrots, onions, cabbage. Saute. Add ground beef, cook. Soy sauce, a little brown sugar, ginger, garlic. Serve over rice.

Beef, Potato and Quinoa Soup

Beef, Potato and Quinoa Soup
Adapted from Laylita’s Recipes
Gina’s Weight Watcher Recipes
Servings: 4 • Size: 1-1/2 cups • Old Points: 7 pts • Points+: 8 pts
Calories: 307.9 • Fat: 13.8 g • Protein: 15.7 g • Carb: 31.3 g • Fiber: 4.6 g

* 2 tsp olive oil
* 6-7 scallions, chopped
* 2 cloves garlic, minced
* 1 tomato, diced
* 1 tsp cumin
* 1/2 tsp Badia Sazon with Annato
* 1/2 lb beef, cubed into small bite size pieces (I used beef tenderloin)
* 5 cups water
* beef bullion
* 1 carrot, peeled and sliced
* 2 tbsp yellow bell pepper, diced
* 2 medium potatoes, peeled and cubed
* 1 cup cooked quinoa
* 6 tbsp fresh chopped cilantro
* salt and pepper to taste

Saute oil in a large pot, add scallions and garlic and sauté until soft over medium heat, about 3 minutes. Add tomato, cumin, sazon with achiote, 1/4 cup cilantro and cook another 2 minutes. Add beef, water, bullion, carrot, bell pepper, salt and bring to a boil. Cover and simmer on low about 1-1/2 hours, until meat is tender.

Add potato and cooked quinoa and cook an additional 25 minutes. Add remaining chopped cilantro and serve.

OAMC Crock Pot Style – June

Beef and Broccoli

Ingredients
1 pound boneless beef chuck roast, sliced into thin strips
1 cup beef consumme
1/2 cup soy sauce
1/3 cup brown sugar
1 tablespoon sesame oil
3 garlic cloves, minced
2 tablespoons cornstarch
2 tablespoons cooled sauce from the crock pot after being cooked
Fresh broccoli florets (as many as desired)
Hot cooked rice

Directions
1. Place beef in a crock pot.
2. In a small bowl, combine consomme, soy sauce, brown sugar, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.
3. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine. (If your sauce is not thickening, try bringing your sauce to a boil on the stovetop with the corn starch mixture. Boil until your desired consistency is reached).
4. Add broccoli to the crock pot. Stir to combine.
5. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).
6. Serve over hot cooked rice.

Cheesy Chicken

– Bag of frozen Chicken Breast Tenderloins (2.5-3lb bag)
– 8 oz block of cream cheese (don’t use Fat Free! 1/3 less fat or regular is fine)
– Can of Black Beans, drained & rinsed. (or Pinto Beans if you prefer)
– Can of Corn, drained.
– Can of Rotel

Directions:
Put frozen chicken in the crock pot.
Put Cream cheese on top of the chicken.
Dump in the Black Beans (make sure they are drained & rinsed!!!)
Dump in the drained corn.
Dump in the Rotel,
Cover & cook in your Crock Pot on low for 6-8 hours.
Every 2 hours, stir the ingredients.

Savory Chicken

Ingredients:
4-6 chicken breasts
2 cans stewed tomatoes
4 Tbs white wine (or extra broth)
1 large onion
4 garlic cloves, minced
1 cup chicken broth (see how I make mine below, or choose one w/ no msg or bpa)
Salt and pepper to taste, 2 bay leafs
4 cups broccoli (added while cooking)

Split between 2 bags, seal, mix, lay flat, freeze
Directions for Bags: Cook on low 6-7 hours. Add broccoli during last 30 minutes, remove bay leaves before serving

Slow Cooker Coconut Ginger Chicken & Vegetables

Ingredients
4 cloves garlic, peeled
2 inch cube of ginger (about 30 grams), roughly chopped
1 small sweet onion, peeled, quartered
1 Tablespoon olive oil
2 Tablespoons butter
2.5 lbs boneless, skinless chicken thighs, cut into four
2 cans coconut milk, not shaken
2 Tablespoons cornstarch
1 can of baby corn cobs
1 cup peas or frozen vegetables of your choice
For the spice blend
1/2 teaspoon ground pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
1 1/2 teaspoons ground tumeric
1 teaspoon salt
Instructions
Combine ingredients from the spice blend together and set aside.
In a mini food processor, combine garlic, ginger and onion and pulse until it forms a paste.
(Prepare the first few steps of this recipe in a heavy bottomed pot or skillet and transfer the ingredients to the slow cooker when the liquids are added.)
In a large pot heat olive oil and melt butter. Add pureed aromatics and stir well. Cook for a few minutes, then add spice blend. Cook for 2-3 minutes, stirring constantly.
Move aromatics to one side of the pot and add chicken pieces to the pot. Cook chicken slightly on all sides, using a sturdy wooden spoon to move it around the pot. It should get thoroughly coated with the spice mixture.
Open the cans of coconut milk and remove the cream from the top using a soup spoon. You should have about 1 cup. Pour the coconut milk over the chicken and with both cans, it should just barely cover the chicken.
Drain the corn cobs and chop in half. Add to the pot.
Ppur all into crock pot and cook on low for 4 hours.
Whisk cornstarch with coconut cream until smooth and add to the chicken. Stir well. Add frozen peas or other vegetables of your choice. Cook for another half an hour or until you deem the chicken cooked and the vegetables hot.
Notes

You can certainly use boneless, skinless chicken breasts in place of the thighs, but I prefer the dark meat and find it to have more flavor than the breast. It’s more affordable, too!

In the recipe I call for peas, but you can use any cooked or frozen vegetables you have on hand. A bag of stir fry packages of vegetables, work perfectly with the dish.

Salsa Chicken

4 Chicken Breasts
1 Cup Salsa
1 Package Taco Seasoning
1 Can Cream of Mushroom Soup
1/2 Cup Reduced Fat Sour Cream
Add everything to Crock Pot (except Sour Cream). Cook on LOW for 6-8 Hours. Stir in Sour Cream at the end and serve over rice.

Zesty BBQ Chicken

5-6 Chicken Breasts
1 12 oz Bottle BBQ Sauce
1/2 Cup Italian Salad Dressing
1/4 Cup Brown Sugar
2 Tablespoons Worcestershire Sauce
Put chicken in bag. Stir all other ingredients together in a bowl then pour into the bag. Cook HIGH 3-4 hours or LOW 6-8 hours.

CHICKEN WITH PINEAPPLE AND RICE

4 boneless chicken breast halves
1 can (14 oz.) pineapple tidbits in juice, undrained
3/4 cups finely chopped carrots
1/2 cup each chopped sweet red peppers and green peppers
1/3 cup ketchup
2 tablespoons soy sauce
2 tablespoons white vinegar
2 cloves garlic, minced
3/4 cups chopped green onions
2 cups of chicken broth

Combine all ingredients in freezer bag. Cook on low 6-8 hours. Serve over rice. Sprinkle with sliced green onion.

ORANGE CHICKEN
2 cups carrots
2 cups bell pepper
1 lb chicken breast
3 cloves garlic
1 tsp salt
1/2 tsp pepper
8 oz orange juice concentrate

Combine all ingredients in freezer bag. Cook in crock pot on low 4-6 hours. Garnish with clementine or mandarin oranges and green onion. Serve over rice.


GARLIC LIME CHICKEN

1.5 lb chicken
1/4 cup lime juice
1 TBS chicken boullion
2 cloves garlic
1/2 tsp thyme
1/4 tsp pepper
2 TBS butter

Combine all ingredients in freezer bag. Add 1 cup water to crock pot with ingredients. Cook on low 7-8 or high 5-6 hrs. Serve with starch and veggie of choice.

BROWN SUGAR CHICKEN

6 boneless, skinless breast halves
1 cup brown sugar
1/4 cup lemon-lime soda
2/3 cup white vinegar
3 cloves smashed and chopped garlic
2 T soy sauce
1 tsp ground black pepper

Combine all ingredients in freezer bag. Cook low 6-9 hours or high 4-5 hours. Serve over rice with veggie of choice.

Ranch Chicken

6 chicken breasts cut in half
1 can cream of mushroom soup
1 packet ranch dressing seasoning
5 large potatoes diced

Place all ingredients in a gallon freezer bag. Seal getting as much air out as possible. Place in freezer and forget it! On cooking day, place contents of bag in your crock pot. Cook on low for 5-6 hours or until chicken is no longer pink and potatoes are tender. Enjoy! I like to serve this with a side salad and breadsticks.

Cranberry Chicken

You’ll need:

3 lbs chicken thighs or legs, skinned (chicken breasts can also be used)
1 can whole cranberry sauce
1 envelope onion soup mix
In a bowl mix together the cranberry sauce and the onion soup mix. Place chicken in the freezer bag and pour cranberry mixture on top. When ready to use, thaw and place contents of freezer bag into crock pot and cook on low heat for 5 – 6 hours.

Serving Suggestions: Serve over a bed of rice. Green beans are perfect with this dish.

Mini Corndog Muffins

3 cups AP flour (I used Gluten Free)
1/2 cup sugar
1 Tablespoon salt
2 cups of milk
1/2 cup of melted butter
1 1/2 tsp pure vanilla extract
8 hot dogs (I purchased all natural, you could use chicken ones too)
2 cups corn meal
2 Tbs baking powder
1/2 tsp cinnamon
4 eggs
1 1/2 cup shredded cheddar cheese

split between two bags, seal, mix, lay flat, freze

Directions:
Cut hot dogs to toddler size pieces (I decided to just cut hot dogs into thirds and put one part in each muffin- it turned out waaay too much bread and not enough meat- next time I’ll follow directions ha)! In a LARGE bowl, mix dry ingredients together and slowly add wet in order listed. Fold in diced hot dogs. Line 2 muffin tin’s with wrappers. Scoop mixture into wrappers. Bake at 400 for about 15 minutes. (Mine made exactly 24 muffins)
Once cooled can be frozen for up to two weeks. Remove, thaw, re-heat.

Cilantro Lime Chicken

6 chicken breasts
3 Tbs olive oil
2 limes, juiced
2 cups cilantro
1 large bag of frozen corn (or two smaller bags)
4 minced garlic cloves
1 finely chopped red onion
2 cans of black beans, rinsed
2 tsp cumin or chipotle powder
salt/pepper to taste

split between two bags, seal, mix, lay flat, freeze

Directions for bags:
cook on low 8 hours or high 4 hours, serve with hot tortillas or tostitos. Dress with sour cream, guacamole, and/or cheese

Meal Plan April 2

Porcupine Meatballs with mashed potatoes, salad

Mushroom and Black bean Enchilada Casserole – (adding chicken)

Crock Pot Smoked Sausage, Green Beans, and Potatoes - subbing something else for the green beans

Farmer’s Casserole

Spinach Artichoke Stuffed Chicken, pasta salad

Korean Beef (a la Hayes): chop LOTS of veggies up very tiny: broccoli, carrots, onions, cabbage. Saute. Add ground beef, cook. Soy sauce, a little brown sugar, ginger, garlic. Serve over rice.

CHICKEN BROCCOLI CHEESE CASSEROLE

World’s Best Chicken, brussels sprouts,

Hamburger Spinach Quiche

GF Easy Bake Oven

R2 has one of these, we’ve used it, like, once. *hides* She’s GF like me and pulled it out today lamenting how we never use it so I got on the ‘net and found some GF recipes and even a company that sells GF mixes! I had to share:

Mixes:

www.FoodTek.com

Recipes:

http://www.gfessentials.com/product.asp?catID=7

http://www.budget101.com/frugal/easy-bake-oven-mixes-187/ – these are regular DIY recipes but you can easily sub gf flours