Saturday, April 17, 2010

Sunday - 5 Day Meal Planner 4/18

Monday: Tuna Pasta
Tuesday: Pasta with 5 Cheeses
Wednesday: Italian Turkey Sliders with Honey Dijon Mayo
Thursday: Like Grandma’s Chicken ‘n’ Dumplings
Friday: Three-Bean Turkey Chili

I will assume you have salt, pepper, dried basil and dried oregano, mayonnaise, 2 cups pasta sauce, AP flour and chili powder.

From the store:
36 ounces lean ground turkey
2 whole chicken breasts
1 clove garlic
1 small onion
2 cups heavy cream
1 8ounce pkg Italian blend cheese
¼ cup crumbled gorgonzola
1 can refrigerated buttermilk biscuits
1 pound dried small shells or rigatoni
½ pound penne pasta
16 dinner or slider rolls
Honey Dijon mustard
1 pkg chicken bullion granules
6 ounce can of tuna in water
2 TBSP Spanish Olives
2 TBSP black olives
1 can cream of mushroom soup
1 can cream of chicken soup
1 can crushed tomatoes
1 8 ounce can tomato sauce
1 28 ounce can diced tomatoes
1 15 ounce chickpeas
1 15 ounce can kidney beans
1 15 ounce can black beans
1 4 ounce can diced green chiles
1 bag frozen French fries
1 bag tortilla chips

On Sunday night you will want to bake your 2 chicken breasts for Thursday at 350 for about 30 min and then wrap them tightly until you need them.

Monday - Tuna Pasta 4/19

found at

1/2 pound penne pasta
6 ounces tuna, canned in water, drained
2 tablespoons each sliced black and Spanish olives
2 cups pasta sauce

1. Cook pasta according to package directions.

2. While pasta is cooking, combine sauce, tuna and olives in a small saucepan and heat through.

3. Drain pasta and toss with sauce.

Tuesday - Pasta with 5 Cheeses 4/20

found at

1 pound dried rigatoni, fusilli or small shells
2 cups heavy cream
1 cup crushed tomatoes in heavy puree
1 teaspoon dried basil
1 8 ounce package of Italian blend cheese, divided (mozzarella, mild cheddar, provolone, and asiago)
¼ cup crumbled gorgonzola cheese

1. Preheat oven to 375 degrees. Spray a 9x13 inch casserole dish with cooking spray.
2. Boil pasta two minutes less than the package directs in plenty of well-salted water and set aside. Meanwhile, in a large bowl, mix together the cream, crushed tomatoes, basil, 1 ½ cups of Italian cheese blend, and gorgonzola cheese.
3. Add cooked pasta to the cream and cheese mixture. Stir to combine. Pour into prepared casserole dish and top with remaining ½ cup of Italian cheese blend. Bake for 30 minutes, or until top is browned slightly and pasta is bubbling hot. Serve immediately.

We have been eating less meat lately so this would probably be fine for us but if you need to have meat it is easy enough to add some bacon or some smokes sausage to this recipe. Just be sure to **add bacon or smoked sausage to your shopping list**

Wednesday - Italian Turkey Sliders with Honey Dijon Mayo 4/21

found at

20 ounces lean ground turkey
2 Tablespoons grated Parmesan cheese
1 clove garlic, minced
1/2 teaspoon each dried basil and oregano
1 teaspoon salt
pepper to taste
16 dinner rolls or slider rolls

Honey Dijon Mayo:
1/3 cup mayonnaise
1 Tablespoon honey dijon mustard

1. Combine ground turkey, cheese and all seasonings. Mix together well.
2. Shape turkey into 16 small patties.
3. Place patties on a greased baking sheet.
4. Bake at 350 degrees F for 8 - 10 minutes or until cooked through. Be careful not to cook too long or they will become dried out.
5. Combine mayonnaise with honey Dijon mustard and stir until well blended.
6. Place on rolls and top with Honey Dijon Mayo.

Serve with French fries.

Thursday - Like Grandma’s Chicken ‘n’ Dumplings 4/22

found at

2 cups cooked chicken
1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
2 soup cans water
4 teaspoons all-purpose flour
2 teaspoons chicken bouillon granules
1/2 teaspoon black pepper
1 can refrigerated buttermilk biscuits (8 biscuits)

1. Mix all ingredients, except biscuits, in 4 1/2-quart CROCK-POT® slow cooker.
2. Cut biscuits into quarters and gently stir into mixture. Cover; cook on LOW 4 to 6 hours.

Friday - Three-Bean Turkey Chili 4/23

found at

1 pound lean ground turkey
1 small onion, chopped
1 can (28 ounces) diced tomatoes, undrained
1 can (15 ounces) chickpeas, rinsed and drained
1 can (15 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (8 ounces) tomato sauce
1 can (4 ounces) diced mild green chiles
1 to 2 tablespoons chili powder
salt to taste

1. Cook and stir turkey and onion in medium nonstick skillet over medium-high heat until turkey is no longer pink. Drain and discard fat. Transfer to 4 1/2-quart CROCK-POT® slow cooker.

2. Add remaining ingredients; mix well. Cover; cook on HIGH 6 to 8 hours.

Serve with tortilla chips.

Sunday, April 11, 2010

Sunday - 5 Day Meal Planner 4/11

Monday: Chicken Tacos
Tuesday: Teriyaki-Glazed Burgers
Wednesday: Ham and Cheese Quesadillas
Thursday: Ravioli with Sautéed Zucchini
Friday: Seared Skirt Steak with Mushroom Salad

I will assume you have salt, pepper, olive oil and ½ cup grated parmesan cheese.

From the store:
1 rotisserie chicken
1 and ½ pounds ground beef
1 and ½ pound skirt steak
½ pound thinly sliced deli ham
1 pound cheese ravioli (Costco has some yummy ones!)
1 pound fresh mozzarella
1 pint cherry or grape tomatoes
½ cup fresh flat leaf parsley
1 lime
1 bunch cilantro
1 cantaloupe
2 big lemons
2 8 ounce packages sliced mushrooms
1 avocado
3 small zucchini
2 cloves garlic
3 kirby cucumbers
4 English muffins
½ cup shredded Jarlsberg or Swiss cheese
1 cup grated cheddar or Monterey Jack cheese
½ cup sour cream
4 10 inch flour tortillas
8 taco shells
¼ cup teriyaki sauce
1 big jar of your favorite salsa

On Sunday night I would go ahead and shred the chicken for tomorrow.

Monday - Chicken Tacos 4/12

found at

• 1 store-bought rotisserie chicken
• 2 cups store-bought red or green salsa
• 8 taco shells
• 1 cup (4 ounces) grated Cheddar or Monterey Jack cheese
• 8 sprigs fresh cilantro (optional)
• 1/2 cup sour cream
• 1 avocado, chopped
• 1 lime, quartered

1. Remove the meat from the chicken and shred.
2. Heat the salsa in a skillet over medium heat. Add the chicken and heat until warmed through.
3. Fill the taco shells with the chicken mixture and top with the cheese and cilantro (if using). Serve with the sour cream, avocado, and lime wedges on the side.

Nutritional Information
• Per Serving
• Calories 663.04
Calories From Fat 52%
• Calcium 340.15mg
• Carbohydrate 30.58g
• Cholesterol 158.39mg
• Fat 38.64g
• Fiber 7.43g
• Iron 3.32mg
• Protein 50.59mg
• Sat Fat 14.34g
• Sodium 1180.98mg