Tuesday, July 13, 2010

Sunday - 5 Day Meal Planner

Monday: Slow Cooked Pork Teriyaki
Tuesday: Chicken Nibbles Casserole
Wednesday: Heart Healthy Macaroni & Cheese
Thursday: Cheeseburger Casserole
Friday: Ham & Potato Chowder

I will assume you have sugar, soy sauce, vinegar, ground ginger, garlic powder, pepper, Italian Seasoning, grated Parm cheese, skim milk, flour, ketchup and dried thyme leaves.

From the store:
1 3 lb boneless pork loin roast
2 lbs ground beef
1 12.5 ounce pkg frozen chicken nuggets
2 cups cooked, diced ham
2 cups small broccoli florets
1 onion
5 large baking potatoes
1 red bell pepper
1 16 ounce can refrigerated biscuits
1 cup shredded mozzarella cheese
½ cup shredded low fat cheddar cheese
1 cup shredded cheddar cheese
No fat or low fat sour cream
1 jar spaghetti sauce
1 8 ounce can tomato sauce
2 cans condensed cream of celery soup
¾ cup unsweetened apple juice
7 and ½ tsp cornstarch
1 10 ounce pkg frozen no-salt added vegetables
1 10 ounce pkg frozen corn
½ lb pkg mac and cheese dinner mix

Monday - Slow-Cooked Pork Teriyaki 7/19

found at

3/4 cup unsweetened apple juice
2 tbsp. sugar
2 tbsp. soy sauce
1 tbsp. vinegar
1 tsp. ground ginger
1/4 tsp. garlic powder
1/8 tsp. pepper
1 3 lb. boneless pork loin roast, halved
7 1/2 tsp. cornstarch
3 tbsp. cold water

Combine the first 7 ingredients in a greased slow cooker. Add roast and turn to coat. Cover and cook on “low” for 7-8 hours or until a thermometer inserted into the roast reads 160 degrees.

Remove roast and keep warm. In a saucepan, combine cornstarch and cold water until smooth; stir in cooking juices. Bring to boil; cook and stir for 2 minutes or until thickened. Serve with the roast.

Serve with a baked potato.

Tuesday - Chicken Nibbles Casserole 7/20

found at

1 (12 1/2 oz.) pkg. frozen chicken nuggets
1/3 cup grated Parmesan cheese
1 (26.5 oz.) jar spaghetti sauce
1 cup (4 oz.) mozzarella cheese, shredded
1 tsp. Italian seasoning

Place chicken nuggets in a greased 11 x 7 x 2-inch baking dish; sprinkle with Parmesan cheese. Top with spaghetti sauce, mozzarella cheese and Italian seasoning.

Cover and bake at 350 degrees for 30 to 35 minutes or until chicken is heated through and cheese is melted.

Monday, July 12, 2010

Wednesday - Heart Healthy Macaroni and Cheese 7/21

found at

1 10 oz. pkg. frozen no-salt-added vegetables
½ lb. pkg. macaroni and cheese dinner mix
1/4 cup skim milk
1/4 cup non-fat or low-fat sour cream
1/4 tsp. dried Italian seasoning
1/4 tsp. black pepper
1/2 cup shredded low-fat cheddar cheese

In a large saucepan, bring water to a boil over high heat. Add vegetables and macaroni, reserving the cheese-sauce mix. Return to a boil. Reduce heat, cover and simmer 7 to 10 minutes, or until vegetables are tender-crisp and macaroni is tender. Drain.

Return macaroni mixture to saucepan. Place over medium heat and stir in milk, sour cream and reserved cheese-sauce mix from package. Heat through, about 3 to 5 minutes. If desired, stir in Italian seasoning and pepper. Sprinkle each serving with 2 tbsp. shredded cheese.

Thursday - Cheeseburger Casserole 7/22

found at

1 1/2 tbsp. flour
1-2 lb. ground beef
1/4 cup onions, chopped
1 (8 oz.) can tomato sauce
1/2 cup ketchup
1 tsp. salt
1/8 tsp. pepper
1 (16 oz.) can of refrigerated biscuits
1 cup cheddar cheese, shredded

Combine ground beef and flour in skillet. Add onion and brown. Pour off drippings. Add tomato sauce, ketchup, salt and pepper. Pour into 1 1/2-quart casserole dish. Bake for 10 minutes at 425 degrees.

Top with cheese and biscuits. Bake for 10-15 minutes longer.

Friday - Ham and Potato Chowder 7/23

found at

2 cans (10-3/4 oz. each) condensed cream of celery soup
2 cups diced cooked ham
1 pkg. (10 oz.) frozen corn, thawed
1 large baking potato, cut into 1/2-inch pieces
1 medium red bell pepper, diced
1/2 tsp. dried thyme leaves
2 cups small broccoli florets
1/2 cup milk

Combine soup, ham, corn, potato, bell pepper and thyme in slow cooker; mix well. Cover; cook on “low” 6 to 8 hours or on “high” 3 to 4 hours.

Stir in broccoli and milk. Cover; cook on “high” 15 to 30 minutes or until broccoli is crisp-tender.