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Saturday, December 12, 2009

Sunday - 5 Day Meal Planner 12/13

Monday: Tex-Mex Chicken Quesadilla
Tuesday: Slow Cooker Savory Pot Roast
Wednesday: Pasta with Sausage and Butternut Squash
Thursday: Campbell’s Souper Sloppy Joes
Friday: Prego Easy Skillet Chicken Parm

I will assume you have potato chips, yellow mustard, olive oil and salad dressing.

From the store:
1 boneless beef bottom round roast or chuck pot roast (3-3 ½ pounds)
¾ pound sweet Italian Sausage (I think Whole Foods has this in bulk so you don’t have to remove casings)
6 boneless, skinless chicken breast halves
1 pound ground beef
1 rotisserie chicken
2 green onions
Carrot sticks (1 bag of carrots should do it)
6 small red potatoes
Fresh cilantro
1 med butternut squash
1 pack fresh basil
Iceberg lettuce
Shredded Monterey Jack Cheese
Shredded Mozzarella
Grated parmesan
Reduced fat sour cream
1 1 pound package corkscrew pasta
1 jar jalapeños
Salsa verde
Your favorite spaghetti sauce
1 envelope dry onion soup mix
1 can condensed tomato soup
1 can 98% fat free condensed cream of mushroom soup
4 flour tortillas
Burger Buns

On Sunday night I would shred the chicken and chop all vegetables. If you do this then next week should be even easier!

Monday - Tex-Mex Chicken Quesadilla 12/14

found at http://www.goodhousekeeping.com/recipefinder/tex-mex-chicken-quesadilla-recipe

Ingredients:
2 green onions
2 cup(s) shredded skinless rotisserie chicken meat
1 1/2 cup(s) shredded Monterey Jack cheese
1 pickled jalapeño chile, finely chopped
1/4 cup(s) (loosely packed) fresh cilantro leaves, chopped
4 (10-inch) burrito-size flour tortillas
3/4 cup(s) salsa verde
1/2 cup(s) reduced-fat sour cream , optional

Directions:
1. Preheat toaster oven to 425°F. Thinly slice green onions; reserve 2 tablespoons dark green tops for garnish.
2. Evenly divide chicken, cheese, jalapeño, cilantro, and remaining green onion on one side of each tortilla; fold other half over.
3. In single layer on foil-lined toaster oven tray (working in batches if necessary), toast quesadillas 8 to 10 minutes, or until tortillas are golden brown and cheese is melted.
4. Cut each quesadilla in half. Serve with salsa verde, plus sour cream if you like; sprinkle with reserved green onions.

Tuesday - Slow Cooker Savory Pot Roast 12/15

found at http://www.campbellkitchen.com/RecipeDetail.aspx?recipeId=27270&ref=%2fSearchRecipesResult.aspx%3fSearchType%3d1%26q%3dpot%2broast

Ingredients:
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 envelope (about 1 ounce) dry onion soup and recipe mix
6 small red potatoes, cut in half
6 medium carrots, cut into 2-inch pieces (about 3 cups)
1 boneless beef bottom round roast or chuck pot roast (3 to 3 1/2 pounds)

Directions:
Stir the mushroom soup, soup mix, potatoes and carrots in a 4 1/2-quart slow cooker. Add the beef and turn to coat.
Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.
*Or on HIGH for 4 to 5 hours.

Wednesday - Pasta With Sausage and Butternut Squash 12/16

found at http://www.goodhousekeeping.com/recipefinder/pasta-sausage-butternut-squash-2802?click=recipe_sr

Ingredients:
1 medium (about 1 3/4 pounds) butternut squash
3/4 pound(s) sweet Italian-sausage links, casings removed
1 package(s) (16-ounce) corkscrew pasta
1/3 cup (s) (plus additional for garnish) packed fresh basil leaves, chopped
1/4 cup(s) grated Parmesan cheese

Directions
1. Cut butternut squash lengthwise in half; discard seeds. Peel squash and cut into 1/2-inch chunks. Set aside.
2. In nonstick 12-inch skillet, cook sausage over medium-high heat until browned, about 7 minutes, stirring frequently to break up sausage. With slotted spoon, transfer sausage to bowl; discard all but 2 tablespoons drippings from skillet.
3. Meanwhile, in saucepot, cook pasta as label directs in boiling salted water.
4. To drippings in skillet, add butternut squash, 1/4 teaspoon salt , and 1/4 teaspoon coarsely ground black pepper. Cook, covered, over medium heat, about 10 minutes or until squash is tender, stirring occasionally.
5. Drain pasta, reserving 3/4 cup pasta cooking water. Return pasta to saucepot; toss with sausage, butternut squash, basil, Parmesan, and reserved pasta water. Garnish with basil.

Thursday - Campbell’s Souper Sloppy Joes 12/17

found at http://www.campbellkitchen.com/Resources/pdf/7DayMealPlan.pdf

Ingredients:
1 lb. ground beef
1 can (10 3/4 ounces) Campbell's® Condensed
Tomato Soup (Regular or 25% Less Sodium)
1/4 cup water
1 tbsp. prepared yellow mustard
6 Pepperidge Farm® Farmhouse Premium
White Rolls with Sesame Seeds

Directions:
Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often. Pour off any fat.

Stir the soup, water and mustard in the skilletand cook until the beef mixture is hot and bubbling. Serve the beef mixture on the rolls.

Serving Suggestion: Serve with carrot and celery sticks and potato chips.

Friday - Prego Easy Skillet Chicken Parm 12/18

found at http://www.campbellkitchen.com/Resources/pdf/7DayMealPlan.pdf

Ingredients:
1 tbsp. olive oil
6 skinless, boneless chicken breasts halves
1 1/2 cups Prego® Traditional Italian Sauce OR
Prego® Organic Tomato & Basil Italian Sauce
1/4 cup grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese

Directions:
Heat oil in 12" skillet over medium-high heat.

Add chicken and cook 10 min. or until well browned on both sides.

Stir sauce and 3 tbsp. Parmesan cheese in skillet. Reduce heat to medium. Cover and cook
10 min. or until chicken is cooked through.

Sprinkle mozzarella cheese and remaining Parmesan cheese over chicken. Let stand 5 min.
or until cheese is melted.

Serving Suggestion: Serve an Iceberg lettuce salad with red wine vinaigrette.