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Friday, March 5, 2010

Sunday - 5 Day Meal Planner 3/7

Monday: Creamy Pesto Fish
Tuesday: Spaghetti with Zesty Bolognese
Wednesday: Slow-Cooker Chicken Curry
Thursday: Ground Turkey Stroganoff
Friday: Greek Chicken and Vegetables

I will assume you have rice, salt, pepper, dried oregano, ¾ lb uncooked spaghetti, 2 TBSP cream cheese, ¼ cup grated parmesan cheese, enough pasta for a side (whatever kind you have), garlic powder and milk.

From the store:
10 skinless chicken thighs (I used boneless also)
1 pound boneless skinless chicken breasts
1 lb. extra-lean ground beef
1 lb ground turkey
4 frozen haddock fillets
3 onions
2 cups fresh green beans
1 tomato
1 bag of salad
2 cups fat free sour cream (I used reduced fat)
1 pkg crumbled feta cheese
1 jar think and chunky salsa
1 can (14-1/2 oz.) diced tomatoes with garlic and onion
1 can tomato sauce
1 can diced tomatoes
1 can cream of mushroom soup
1 bag egg noodles
2TBSP pesto
¼ cup Miracle Whip
Light Zesty Italian Dressing
Curry powder





On Sunday night all you need to do is relax!

Monday - Creamy Pesto Fish 3/8

found at http://www.kraftrecipes.com/recipes/creamy-pesto-fish-69209.aspx

Ingredients:
4 frozen haddock fillets (1 lb.) (Do not thaw)
1/4 cup MIRACLE WHIP Light Dressing
2 Tbsp. pesto
1 tomato, chopped

Directions:
Make It!

HEAT oven to 450°F.

PLACE fish in 13x9-inch baking dish.

MIX dressing and pesto; spread onto fish. Top with tomatoes.

BAKE 15 min. or until fish flakes easily with fork

Perfect with a side of pasta with either pesto or tomato sauce!

Thursday, March 4, 2010

Tuesday - Spaghetti with Zesty Bolognese 3/9

found at http://www.kraftrecipes.com/recipes/spaghetti-zesty-bolognese-91431.aspx

Ingredients:
1 small onion, chopped
1/4 cup KRAFT Light Zesty Italian Dressing
1 lb. extra-lean ground beef
1 can (15 oz.) tomato sauce
1 can (14 oz.) diced tomatoes, undrained
3/4 lb. spaghetti, uncooked
2 Tbsp. PHILADELPHIA 1/3 Less Fat than Cream Cheese
1/4 cup KRAFT Grated Parmesan Cheese

Directions:
Make It!

COOK and stir onions in dressing in large skillet on medium heat until crisp-tender. Add meat; cook on medium-high heat until browned, stirring frequently. Stir in tomato sauce and tomatoes. Bring to boil; simmer on medium-low 15 min., stirring occasionally.

MEANWHILE, cook spaghetti as directed on package.

REMOVE sauce from heat. Add reduced-fat cream cheese; stir until melted. Drain spaghetti; place in large bowl. Top with sauce and Parmesan

Perfect with a bag of salad!

Wednesday - Slow-Cooker Chicken Curry 3/10

found at http://www.kraftrecipes.com/recipes/slow-cooker-chicken-curry-76229.aspx

Ingredients:
10 chicken thighs (2-3/4 lb.), skins removed
1 jar (16 oz.) TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 onion, chopped
2 Tbsp. curry powder
1 cup BREAKSTONE'S FREE or KNUDSEN Fat Free Sour Cream

Directions:
Make It!

PLACE chicken in slow cooker. Combine next 3 ingredients; pour over chicken. Cover with lid.

COOK on LOW 8 to 10 hours (or on HIGH 5 hours).

REMOVE chicken to serving platter; cover to keep warm. Add sour cream to slow cooker; stir until well blended. Serve over chicken

I served this all over rice and it was delicious!

Thursday - Ground Turkey Stroganoff 3/11

found at http://shallwecook.blogspot.com/2009/03/ground-beef-or-turkey-stroganoff.html

Ingredients:
1 lb. ground beef or turkey
1/2 c. chopped onion
1 can cream of mushroom soup with 1/4 can milk
1 c. sour cream
1/4 tsp. garlic powder
Salt and pepper to taste

Direcctions:
Brown ground beef (turkey) and onion. Drain off fat. Add seasonings and soup with milk. Simmer 20 minutes. Stir frequently. Add sour cream and heat through. Serve over noodles.

**I used egg noodles**

Friday - Greek Chicken and Vegetables 3/12

found at http://www.kraftrecipes.com/recipes/greek-chicken-vegetables-54301.aspx?cm_re=1-_-1-_-HPROTW

Ingredients:
1 lb. boneless skinless chicken breasts, cut into strips
2 cups fresh green beans, trimmed
1 can (14-1/2 oz.) diced tomatoes with garlic and onion, undrained
2 tsp. dried oregano leaves
1 tsp. salt
1/4 tsp. pepper
4 sheets (12x18-inch) aluminum foil
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese

Directions:
Make It
PREHEAT grill to medium-high heat. Toss chicken with beans, tomatoes, oregano, salt and pepper. Place 1/4 of the chicken mixture in center of each sheet of foil.

BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make 4 packets.

PLACE packets on grate of grill; cover grill with lid. Grill 10 to 14 min. or until chicken is cooked through (160°F) and vegetables are crisp-tender. Open foil packets; sprinkle evenly with cheese

Serve with a side of rice.

**I did this in the oven at 350 for about 25 min**