STAYING BUSY "WEEKLIES" RECIPES REVIEWS MONEY SAVERS LINKS/RESOURCES BLOG

Saturday, April 24, 2010

Sunday - 5 Day Meal Planner 4/25

Monday: Baked Salmon with Tomatoes, Spinach and Mushrooms
Tuesday: Cheesy Chicken and Salsa Skillet
Wednesday: New-Look Scalloped Potatoes and Ham
Thursday: BBQ Beef Soft Tacos
Friday: Roast Pork Tenderloin Supper

I will assume you have ½ cup grated parm, 2 cups uncooked pasta preferable multigrain, BBQ sauce, ¼ cup Grey Poupon Dijon Mustard and 2 tsp dried thyme.

From the store:
4 salmon fillets (1 pound)
1 pound extra lean ground beef
1 pound boneless skinless chicken breasts
½ pound (or more) smoked ham
4 green onions
1 onion
1 red pepper
1 pound fresh green beans
1 large green pepper
2 cups fresh spinach leaves
1 cup sliced mushrooms
2 tomatoes
4-1/2lb red potatoes
8 whole wheat tortillas
1 pkg Stove Top Stuffing Mix for Chicken
Thick N Chunky salsa
Sun-Dried Tomato Dressing
1/2 cup fat-free reduced-sodium chicken broth
4 ounces cream cheese
1and ½ cup 2% Mexican Style 4 cheese shredded cheese blend
1 16oz container fat free sour cream
12 ounces Velveeta 2% cheese
1 cup frozen corn

Nothing for Sunday night!

Monday - Baked Salmon with Tomatoes, Spinach and Mushrooms 4/26

found at http://www.kraftrecipes.com/recipes/baked-salmon-tomatoes-spinach-57018.aspx

What You Need!
4 salmon fillets (1 lb.)
2 cups chopped fresh spinach leaves
1 cup sliced fresh mushrooms
1 tomato, chopped
1/3 cup KRAFT Sun-Dried Tomato Dressing

Make It!
HEAT oven to 375°F.

PLACE fish fillets, skin-sides down, in 13x9-inch baking dish sprayed with cooking spray.

COMBINE remaining ingredients; spoon over fish.

BAKE 20 to 25 min. or until fish flakes easily with fork.

Tuedsay - Cheesy Chicken and Salsa Skillet 4/27

found at http://www.kraftrecipes.com/recipes/cheesy-chicken-salsa-skillet-111246.aspx

What You Need!
2 cups multi-grain penne pasta, uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1-1/4 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 cup frozen corn, thawed
1 large green pepper, cut into short thin strips
1 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese

Make It!
COOK pasta as directed on package.

MEANWHILE, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook and stir 2 min. Stir in salsa, corn and peppers. Bring to boil. Simmer on medium-low heat 10 min. or until chicken is done, stirring occasionally.

DRAIN pasta. Add to chicken mixture; mix lightly. Top with cheese. Remove from heat; cover. Let stand 1 min. or until cheese is melted

Wednesday - New-Look Scalloped Potatoes and Ham 4/28

found at http://www.kraftrecipes.com/recipes/new-look-scalloped-potatoes-ham-69207.aspx

What You Need!
4-1/2 lb. red potatoes (about 9), cut into 1/4-inch-thick slices
1 container (16 oz.) BREAKSTONE'S FREE or KNUDSEN Fat Free Sour Cream
3/4 lb. (12 oz.) VELVEETA 2% Milk Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1/2 lb. (1/2 of 1-lb. pkg.) OSCAR MAYER Smoked Ham, chopped
4 green onions, sliced
1/4 cup KRAFT Grated Parmesan Cheese

Make It!
HEAT oven to 350°F.

COOK potatoes in boiling water in large covered saucepan 10 to 12 min. or just until potatoes are tender; drain. Remove 3/4 of the potatoes; place in large bowl. Add sour cream; mash until smooth. Stir in VELVEETA, ham and onions. Gently stir in remaining potato slices.

Thursday - BBQ Beef Soft Tacos 4/29

found http://www.kraftrecipes.com/recipes/bbq-beef-soft-tacos-112397.aspx

What You Need!
1 onion, sliced
1 red pepper, cut into strips
1 lb. extra-lean ground beef
1/2 cup KRAFT Original Barbecue Sauce
8 whole wheat tortillas (6 inch)
1 tomato, chopped
1/2 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese

Make It!
COOK and stir onions and peppers in nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Add meat; cook 10 min. or until done, stirring occasionally. Stir in sauce; cook 2 min. or until heated through, stirring occasionally.

SPOON onto tortillas; fold in half.

TOP with tomatoes and cheese

Friday - Roast Pork Tenderloin Supper 4/30

found http://www.kraftrecipes.com/recipes/roast-pork-tenderloin-supper-107296.aspx

What You Need!
2 pork tenderloins (1-1/2 lb.)
1/4 cup GREY POUPON Dijon Mustard
2 tsp. dried thyme leaves
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1 lb. fresh green beans, trimmed, steamed

Make It!
HEAT oven to 400ºF.

HEAT large nonstick skillet on medium heat. Add meat; cook 5 min. or until browned on all sides, turning occasionally. Remove meat from skillet, reserving meat drippings in skillet; place meat in 13x9-inch baking dish. Mix mustard and thyme; spread onto meat.

BAKE 20 to 25 min. or until meat is done (160ºF). Transfer to carving board; tent with foil. Let stand 5 min. Meanwhile, prepare stuffing as directed on package, reducing the spread to 1 Tbsp.

ADD broth to same skillet. Bring to boil on high heat. Reduce heat to medium-low. Add Neufchatel; cook 2 min. or until Neufchatel is completely melted and mixture is well blended, stirring constantly.

CUT meat into thin slices. Serve topped with the Neufchatel sauce along with the stuffing and beans