January Meal Plan

I need to get going with this blog again!!!  I am going to try and do monthly meal plans this year!  We will see how that goes!  Happy New Year!

Sloppy Joes/Chips/Veggies
Taco Casserole
Korean Beef Bowl
Crock Pot Lasagna/Tossed Salad/Bread Sticks
Steak Sandwich
Grilled Cheeseburger Wrap
3 Packet Roast/Mashed Potatoes&Gravy/Corn

Tiny Spicy Chicken/Ham Fried Rice
Crock Pot Chicken and Rice Soup/Bread
Chicken Cordon Bleu Pasta
White Chicken Chili
Malibu Chicken/Baked Potato
Chicken Cashew Wraps/Fruit
Cashew Chicken/Rice

Turkey Steak in the Crock Pot /Mashed Potatoes

Ramen Noodle Salad/Bread Sticks

Braided Sandwich Loaf/Chips/Fruit

Cheddar Bacon Muffins/Scrambled Eggs

Grilled Cheese Loaf/Tossed Salad

Breakfast Skillets

Starbucks Lemon Loaf

This is a Top Secret recipe version of Starbucks Lemon loaf.  I have never had one, so not sure how this compares...it was good though.

Ingredients:
1 1/2 cups FLOUR
1/2 teaspoon BAKING SODA
1/2 teaspoon BAKING POWDER
1/2 teaspoon SALT
3 EGGS
1 cup SUGAR
2 tablespoons BUTTER; Softened.
1 teaspoon VANILLA
1 teaspoon LEMON EXTRACT
1/3 cup LEMON JUICE
1/2 cup OIL

Lemon Icing Ingredients:
1 cup POWDERED SUGAR
2 tablespoons WHOLE MILK (I used Skim)
1/2 teaspoon LEMON EXTRACT

Instructions:
Combine flour, baking soda, baking powder and salt in a bowl.
Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl.
Pour wet ingredient into the dry ingredients and blend until smooth.
Add oil and mix well.
Pour batter into a well greased 9x5-inch loaf pan.
Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean.
Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed.
When the loaf is cool, remove it from pan and frost the top with the icing.
Let the icing set up before slicing.

Rate It!
Jen: 7
Kile: 8
Madee: 8
Destrie: 6

Creamy Spinach Tomato Tortellini

 

Ingredients

• 1 (20 oz) pkg three cheese tortellini 
• 2 Tbsp butter
• 2 cloves garlic, minced
• 3 Tbsp all-purpose flour
• 1 tsp onion powder
• 1 1/4 cups milk 
• 1/2 cup heavy cream
• 1 (14.5 oz) can petite diced tomatoes (undrained)
• 1 1/2 cups (packed) chopped fresh spinach
• 1 1/2 Tbsp  basil
• Salt and freshly ground black pepper
• 6 Tbsp finely shredded parmesan, plus more for serving

Directions

• Cook tortellini according to directions listed on package.
• Meanwhile, in a large and deep skillet or saucepan, melt butter over medium heat. Add garlic and saute 30 seconds, then add flour and onion powder and cook, stirring constantly, 1 minute. While whisking, slowly pour in milk and cream, then whisk until smooth. Cook, stirring constantly, until mixture begins to simmer, then add tomatoes, spinach, basil. Season with salt and pepper to taste. Cook several minutes longer until sauce has thickened and spinach has wilted. Add parmesan cheese and stir until melted. Remove from heat.
• Toss prepared and drained tortellini into sauce mixture (note that as the pasta rests, the sauce will seem thicker and it will sort of soak into the noodles. So, if you won't be serving it for 10 minutes or so you can stir in some pasta water, milk or cream to thin it out if desired). Serve warm sprinkled with additional parmesan cheese if desired and optional red pepper flakes. 

*Recipe slightly adapted and Photo from: Cooking Classy


Rate It!
Jen: 8
Kile: 6.5
Kiley: 8
Madee: 8
Destrie: 9

Stovetop Chicken and Rice

1 can Cream of Chicken Soup

2 cups chicken broth

1 1/2 cups minute rice (uncooked)

1/4 cup Hormel real bacon bits

1 cup shredded cheddar cheese

2 cups chopped, cooked chicken

1  package Ranch dressing mix

In a large pot combine soup, chicken broth and rice and bring to a boil.
 Stir in remaining ingredients.  Cover and simmer for 15 minutes.

Rate It!
Jen: 8.5
Kile: 8
Kiley:
Madee:
Destrie: 7

Recipe slightly adapted and Photo from: Plain Chicken

Potato Leek Pizza

Ingredients
1/2  cup Hormel real bacon bits 
3 leeks, rinsed well to remove grit and thinly sliced
1 loaf store-bought frozen bread dough, thawed and left to rise according to package instructions
5 small red potatoes, sliced paper thin with a mandolin or sharp knife
Kosher salt
1 pound fresh mozzarella, sliced thin
4 ounces Feta cheese, crumbled
1/3 cup grated Parmesan
Freshly ground black pepper
Extra-virgin olive oil, for drizzling

Directions

Preheat the oven to 475 degrees F.

In a skillet, heat the bacon for a couple minutes.   Add the leeks and saute until soft, about 3 minutes.

Pull or roll the bread dough into a rectangle and place on a baking sheet. Arrange the potatoes in a single layer all over the crust, slightly overlapping the edges. Sprinkle the potatoes lightly with salt, then lay the mozzarella slices in a single layer on top of the potatoes. Arrange the leeks and bacon on top of the cheese.  Next, add the Feta cheese, grated Parmesan and freshly ground black pepper. Drizzle with olive oil.

Bake until the edges of the crust are golden brown and the cheese is melted and bubbly, 11 to 13 minutes.  ***Mine was still doughy at this point, so I covered it loosely with tin foil and cooked an additional 10 minutes.

Cut into squares and serve immediately.

Recipe slightly adapted from Pioneer Woman

Rate It!
Jen: 7.5
Kile: I don't like this
Kiley: 5
Madee: 6
Destrie: 6

Egg in a Hole

Ingredients: (for 1 serving)

1 T. butter
1 piece bread (I use day old)
1 egg
salt and pepper to taste
1 T. hormel real bacon bits
3 slices cheddar cheese
maple syrup- for serving

Directions:
Melt butter in a skillet.
Use a glass to make a hole in the center of the bread.
Put bread in the skillet.
(I also toast the circle piece left over from making the hole and serve on the side.)
Crack an egg and slowly pour into hole in the bread.
Salt and Pepper the egg.
Let egg cook and start to set for 2 minutes before you turn it.
Turn egg and cook for a couple more minutes.
Turn egg over again and sprinkle bacon on yolk.
Add cheese slices.  Allow cheese to melt.
Remove from pan and serve with maple syrup.

Ratings to come soon!

Bowtie Spinach Chicken Salad

Ingredients:
8 oz. Bowtie pasta, boiled until tender
Rotisserie Chicken
2 cans mandarin oranges, drained
1 bunch green onions, chopped
3/4 cup honey roasted peanuts
6oz. craisins
10oz. spinach

Dressing
1/2 cup oil
1/4 tsp salt
3 tablespoons sugar
1/3 cup white whine vinegar 
1/3 cup teriyaki sauce
1/4 teaspoon pepper
Whisk all dressing ingredients together

Combine all ingredients for salad when ready to serve .
Dress with salad dressing.  Serve immediately.

Recipe slightly adapted and Photo from Real Mom Kitchen

Rate It!
Jen: 8.5
Kile: 6
Kiley: 7
Madee: 8
Destrie: 8