This Week's Eats {2.9-2.15}

I'm linking up with Jessica to share my meal plan, new recipes and other fun things.

Last week was crazy! I actually make meals for one day, and we somehow then have a ton of leftovers. I also had a jewelry and purse party and had tons of snacks, so I changed up one meal when I had tons of carrots and celery to use one of those McCormick packs I had laying around.

Sunday: We had our 4th annual Valentine's Dinner! We organize and host a fundraiser for our church, and it was a huge success this year, and we got to eat some great food!

Monday: I'm not sure. Maybe meatloaf? Maybe leftovers from the Valentine's Dinner if we have some. It's possible we may go see family for a small meeting, but I have no clue.

Tuesday: Pasta

Wednesday: Nothing planned (we have a church event every Wednesday that provides a meal)

Thursday: Salmon Patties

Friday: Valentine's Day! I have no clue what's going on yet. I may make something special, or we may find somewhere to get food from.

Saturday: Leftovers

Salmon Patties

This is one thing that I always loved to have for dinner when I went to visit my grandparents.  It's so simple, yet so delicious!

Ingredients:
1- 7.5oz can Bumble Bee Red Salmon
1 egg
1/4 cup bread crumbs
cereal bowl half full of flour

Directions:
Open can, drain liquid. Place salmon in mixing bowl, break apart, push off skin and dark meat (you can try to be careful of the bones so they stay together!). Break apart with fork, add egg and bread crumbs. Mix until blended. Flour hands, roll salmon into a ball, then roll in flour and flatten (like a hamburger). Dip both sides in flour again. Put into frying pan (which has oil on the bottom), fry like hamburgers about 10 minutes, til warm through. Makes 3 large or 4 small patties.

This Week's Eats {2.2-2.8}

I'm linking up with Jessica to share my meal plan, new recipes and other fun things.
Last week, we ended up getting some food from one of our neighbors, so instead of pasta, we had that. I'm definitely going to have at least one night per week for leftovers, just in case we happen to go out or something happens (I forget to get dinner ready).

Sunday: It's the Super Bowl! Which means, I think I'm making pizza, but we'll have so much food brought to our house that I don't have to plan much of anything!

Monday: Tuna meal (I have to figure out what to call it!) with a rice/pasta side

Tuesday: Salmon Patties with potatoes

Wednesday: Nothing planned (we have a church event every Wednesday that provides a meal)

Thursday: Meatloaf with rice or pasta side

Friday: Panini (as long as I can get the crust I need)

Saturday: Leftovers

This Week's Eats {1.26-2.1}

I'm linking up with Jessica to share my meal plan, new recipes and other fun things.
Last week, I didn't end up making 2 of the meals. The chicken salsa wraps and the crockpot ranch pork chops didn't end up happening. On Friday I forgot to take chicken out to put in the crockpot, and on Saturday, we ended up eating out on the way to visit a family member in the hospital.

Sunday: Pizza (homemade)

Monday: Chicken Salsa Wraps (I combined both recipes from last week.)

Tuesday: Crockpot Cheesy Chicken Spaghetti

Wednesday: Nothing planned (we have a church event every Wednesday that provides a meal)

Thursday: Pasta

Friday: Garbage Plates (homemade)

Saturday: Leftovers

Chili

My mom's chili recipe is so delicious!

Ingredients:
4 small cans tomato sauce
2 cans diced tomatoes
3 cans kidney beans (I use 1 can of kidney, 1 can of black, and 1 can of chili/red)
2 pkgs chili mix
1 lb ground beef

Directions:
Fry burger with diced onions, worchestershire sauce & grillmates hamburger seasoning.

Combine tomato sauce and chili mixes and mix well, Add diced tomatoes and beans and stire. Add in cooked beef, mixing well. Bring to a low boil, reduce heat to low and let simmer.

Serve over pasta or rice, top with cheddar cheese and sour cream.

It goes great with corn muffins (you can use the Jiffy mix or follow the recipe on the back of the Quaker Corn Meal container-here)!

This Week's Eats {1.19-1.25}

I've been wanting to get my act together and resume my meal planning, which I did when we first got married. By the time I got to our first summer, we got busy, and there was no point in really making a meal plan (which is a total lie). Well, I am making it part of my resolution to get back into meal planning so I can make healthier meal and food decisions. 

Each week (hopefully!) I'll be linking up with Jessica and share my meal plan, new recipes and other fun things. Hopefully this blog will be a little more active! I'll aim to have my post up by Saturday so it is all set for people to see what I'm having before Sunday.

Sunday: Nothing planned (we have bible study and all of the snacks is enough for dinner)

Monday: Buffalo Chicken Wraps

Tuesday: Chili

Wednesday: Nothing planned (we have a church event every Wednesday that provides a meal)

Thursday:Tuna Noodle Casserole

Friday: Salsa Chicken (another recipe here) (I haven't decided which one, yet!)

Saturday: Crockpot Ranch Pork Chops

Peanut Butter Pie

Here's the recipe for one of my favorite desserts: Peanut Butter Pie. This is a recipe that my great grandma used that my dad loved, so we always have it on Father's Day and his birthday. It is such a rich pie, and so delicious!

{PB Pie using Oreo crust}

Ingredients:
8 oz cream cheese, softened
1 cup powdered sugar
1/2 cup peanut butter (can do up to 1 cup)
1/2 cup milk
8 oz cool whip
Chocolate chips (mini or regular)
Graham pie crust (can do chocolate or Oreo, depending on your preference)

Directions:
Whip cream cheese til cream. Beat in sugar, then peanut butter. Slowly add milk. Fold in cool whip. Pour into 8" pie crust (if you get graham crust, look for Keebler's "2 Extra Slices" pie crust- all of the filling fits in perfectly,  and you get a little more!). Top with chocolate chips (I always throw a few into the filling mixture before putting it into the crust). Refrigerate several hours or overnight (the hardest part of this recipe!).

Gluten Free Red Velvet Cupcakes

Recipe: Gluten-free cupcakes

Chef: Candace Nelson

Ingredients

• 1 cup of butter
• 1 1/2 cups of sugar
• 2 large eggs, at room temperature
• 2 1/2 cups of gluten-free flour blend
• 4 tablespoons of cocoa powder
• 1 teaspoon of baking soda
• 1 teaspoon of salt
• 1 1/4 cups of milk
• 1 teaspoon of white wine vinegar
• 2 tablespoons of red food coloring
• 2 teaspoons of vanilla extract
• Cream cheese frosting
• 8 ounces of cream cheese, softened
• 4 ounces (1 stick) of butter, softened
• 3 3/4 cups of powdered sugar, sifted
• 1/8 teaspoon of salt
• 1/2 teaspoon of vanilla

Baking Directions

For the cupcakes:

Preheat oven to 350 degrees. Stir together dry ingredients (flour, cocoa, baking soda, salt). Mix together wet ingredients (milk, vinegar, food coloring, vanilla). Add creamed butter and sugar, mix in eggs. Alternately mix in dry, wet, then dry ingredients. Fill 1 dozen cupcake cups and bake for 18-22 minutes or until tops are just dry on top. 

For the frosting:

Mix cream cheese and butter. Add salt and vanilla. Slowly add in powdered sugar.

Recipe Source

Chicken Lasagna

Chicken Lasagna (Trying to come up with a new name)

Ingredients

• 9 uncooked lasagna noodles
• 2 (10.75 ounce) cans condensed cream of chicken soup, undiluted
• 2/3 cup milk
• 2 1/2 cups frozen mixed vegetables
• 2 cups cubed, cooked chicken
• 18 slices process American cheese

Directions

1. Cook noodles according to package directions; drain. In a large saucepan, combine soup and milk. Cook and stir over low heat until blended. Remove from the heat; stir in vegetables and chicken. In a greased 13-in. x 9-in. x 2-in. baking dish, layer three noodles, a third of the soup mixture and six cheese slices. Repeat layers twice.
2. Cover and bake at 350 degrees F for 30 minutes. Uncover; bake 5-10 minutes longer or until bubbly. Let stand for 15 minutes before cutting.

Recipe Source

Chicken and Mashies

Ingredients: For Sides 3 oz. cubed red potato (1 - 2 small potatoes), not peeled 1 1/2 cups chopped cauliflower 1 1/2 tbsp. fat-free sour cream 1 tbsp. fat-free nondairy liquid creamer (like Coffee-mate's) Dash salt, or more to taste 1 1/2 cups frozen broccoli florets 1 tsp. dry country-style/white gravy mix (like McCormick's) Dash black pepper, or more to taste Optional: reduced-fat Parmesan-style grated topping For Chicken 1 strip center-cut or turkey bacon 6 oz. raw boneless skinless lean chicken breast, pounded to 1/2-inch thickness Dash each salt & black pepper, or more to taste 1 tbsp. BBQ sauce (about 45 calories per 2-tbsp. serving) 2 tbsp. shredded reduced-fat cheddar & Monterey Jack cheese (or 4-cheese blend) 1 tbsp. diced tomato 1 tbsp. chopped scallions Directions: In a covered microwave-safe bowl, nuke potatoes & cauliflower with 2 tbsp. water for 6 minutes, until very tender. Drain any excess water. Add sour cream, creamer, & salt. Mash well. If you like, add more salt. Cover to keep warm. Nuke broccoli in a covered microwave-safe bowl with 2 tbsp. water for 4 minutes, until thawed & hot. Drain excess water. Cover to keep warm. Cook bacon per package directions (without added fat). Halve & set aside. Season chicken with salt & pepper. Bring a pan sprayed with nonstick spray to medium heat. Cook chicken for 5 minutes per side, until cooked through. Turn heat off, but keep chicken in the pan on the stove. Top with BBQ sauce, bacon, & cheese. Cover and let cheese melt. Combine dry gravy mix with 1/3 cup water in a microwave-safe bowl. Nuke for 2 minutes. Stir well. Nuke for 1 - 2 more minutes, until thickened. Season with pepper, stir well, and set aside. Plate mashies & veggies, reheating if needed. Spoon gravy over mashies. If you like, sprinkle veggies with Parm-style topping, salt, and/or pepper. Plate chicken, and top with tomatoes & scallions. Eat! MAKES 1 SERVING

Serving Size: entire meal

Calories: 468

Fat: 8g

Sodium: 1,010mg

Carbs: 39g

Fiber: 9g

Sugars: 12.5g

Protein: 52g

POINTS® value 9*

Recipe Source