Meal Plan 8/10/14

Weekly Meal Plans

Here is what I am planning to make for my family this week. What is on your menu?

Sat- Last night we were all tired from working in the yard. I did not want to cook and everyone just wanted to stay home and relax at the pool. So we all scrounged around to find ourselves a quick meal. Frozen pizza (husband), spaghettios (Becca), veggie corn dogs (Lizzie and Katie), and a veggie burger (me). We got in a good swim before the clouds and storms started rolling in.

Sunday- Sloppy Joes- something kind of creative like this…maybe something else equally creative. I will let you know what I come up with.
https://funfoodiefamily.com/2014/04/13/pimento-cheese-sloppy-joes/
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Monday- Bruchetta Chicken
https://funfoodiefamily.com/2013/08/01/bruschetta-chicken/
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Tuesday- Crockpot Beef with a Creamy Mushroom and Onion Sauce

Wednesday- Hot Dogs and Baked Beans …MAYBE like these???? or maybe beanie weenies? or maybe pigs in a blanket…
https://funfoodiefamily.com/2013/08/06/cheesy-bacon-wrapped-hotdogs/
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Thursday- Shrimp and Broccoli Alfredo Pasta
https://funfoodiefamily.com/2013/09/02/shrimp-and-broccoli-angel-hair-alfredo/
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Friday Night- Clean out the Fridge Night

Mom’s Night In- Pizza

Girls' Night Out/In, Pizzas, Flatbreads, Toasts

Happy Friday everyone! I had an awesome first week with my 6th graders! They are amazing; smart, sweet, and full of enthusiasm! Love each and every one! My school is pretty amazing this year, and I am glad to be back to work. I LOVE having my summer (June and July only) to spend with my girls, but I do love teaching and making a difference in my students’ lives.

My dad picked up the girls from school and took them on a surprise sleepover! My hubby is working late. I am chilling with Brutus (my dog, duh!) and my kitties and eating pizza, drinking wine, and catching up on my shows.

I ordered a small thin crust “White Pizza” with tomatoes, black olives, feta and bacon. Pretty amazing combo! I have a few pieces leftover for another day.

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Sun-dried Tomato and Black Olive Omelet

Breakfast and Brunch, Eggs

Morning all! I made this quick breakfast before leaving for work this morning. Now that school is in full swing, I am going to try to add more recipes for quick breakfasts at home and easy to make school lunches. I have made a few omelets on the blog before, but here is another idea. I am sure I will have lots more to come as well =)

Sun-dried Tomato and Black Olive Omelet

Heat up a pan with a pat of butter. Whisk 2 eggs with some salt and pepper.001

Then once the bottom is set a bit, maybe a minute or so, add your filling. I added shredded cheese, sliced kalamata olives, and sundried tomatoes.

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Then fold over one side of the omelet to the middle. Then take your spatula and fold it over on your plate. You could dress it up with more chopped olives and sundried tomatoes on top or add a couple of slices of summer tomatoes, but this is a busy morning and I don’t have time for fancy presentation =)

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Crock Pot Creamy Chicken and Mushrooms

Chicken, Crockpot /Make Ahead Meals

First day of school. My girls had a great day as students. I had a great day as a teacher. It is going to be a wonderful year!!! This morning I made this crock pot meal. I served it with sauteed spinach and rice pilaf. Everyone loves rice. Spinach, on the other hand, is not so loved. Spinach is not the girls’ favorite vegetable. Too bad; they all have to take at least one bite. This dish may not be super photogenic, but it is super tasty.

Crock Pot Creamy Chicken and Mushrooms

Ingredients

4 skinless chicken thighs (bone-in) seasoned with salt and pepper
1 container of sliced mushrooms
1 onion chopped
1/2 cup chicken broth
1 cup sour cream
heavy cream as needed

Directions
Chop onions
Slice mushrooms
season chicken
place all in crockpot
add chicken broth
cook on low for 6-8 hours
Come home to juicy shredded chicken
Add in sour cream; let melt and stir. Add a bit of heavy cream if needed- can leave this out

Serve over pasta, rice, couscous, polenta, or with crusty bread or toast.
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Sage Marinated Grilled Pork Chops

Pork

Hey all! I had planned on cooking my breaded pan fried pork chops, but opted for this dish instead. It all came about when Becca really wanted to help me cook. I let her go outside to the garden and cut me some fresh sage, so I came up with this recipe instead. Kids love helping in the kitchen!

Pretty simple really. Salt and pepper your chops. Put them in a ziptop bag with olive oil, ripped sage leaves (I think Becca got about 10 of differing sizes), and 3 crushed garlic cloves. I put them in the fridge for 30 minutes. You can totally do this longer, but I think 20-30 minutes is best for a minimum.

I used my cast iron grill pan. I turned up the heat and got my pan smoking hot. Then I cooked the pork on each side for about 6 minutes. This was for bone in med. thickness chops, so the time all depends on the pork chop’s size. I took it off at 145 degrees and let rest for a few minutes. I served them with a side of green beans and a cheesy tomato and onion orzo.

Cheesy Tomato and Onion Orzo- I  cooked the Orzo. Meanwhile, I sauteed onion, garlic, and 2 diced tomatoes in a good glug of olive oil with salt and pepper. Then I added in the cooked al dente orzo. I added about a cup of parmesan cheese and a cup of the pasta water. I mixed well until combined and cooked though.  Perfection!

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