Here is my routine for meal planning and grocery shopping.....
1. Sunday's I sit down and figure out all the meals for the week (of course taking into consideration whether or not the big kids are with us that week)
2. I write down all the meals on my personalized shopping list (thanks Jen at http://iheartorganizing.blogspot.com/)
3. I then figure out all the ingredients needed for each meal, including sides, then I write out whatever else I need from the store.
4. I then transfer the meals onto this calendar (again http://iheartorganizing.blogspot.com/) and it sits next to the stove so I never have to hear, "What's for dinner?"
(I just put it in a frame so I could use it as a dry erase board)
5. The final step is coupons......:)
Here are my meals for this week (April 10-16):
Monday: Crock-pot chicken
Tuesday: Chicken Roll- Ups
Wednesday: Mesquite chicken (we use the Weber marinades.... so yummy) on the grill with a medley of fresh veggies (zucchini, squash, peppers & onions)
Thursday: Pasta with veggies (bow tie noodles with cut up zucchini, squash, mushrooms and covered in Philadelphia cooking creme- Italian Cheese and Herb)
Friday: Salsa chicken
Saturday: Creamy Dijon herb chicken.
Here are some of the recipes:
Chicken Roll-ups (This is from the Cooking with Grace cookbook)
*1 can of 8 refrigerated crescent rolls (we use two cans when the big kids are here)
*10 oz can of chunk white chicken or cook your own- 2-3 pieces, diced
*1 can cream of chicken soup (optional 2 cans for creamier taste- we do this)
*2 1/2 cups shredded cheddar cheese- divided use
*Salt and pepper to taste
1. Pre-heat oven to 350.
2. Spread out some foil and lay out the crescent rolls
3. In each roll put:
A little chicken
2 T. shredded cheese
salt and pepper
4. Roll them up and put in deep dish
5. Whip cream of chicken soup with 1 can of water, or simply use 2 cans without water for a creamier taste. Since its thicker, you'll have to spread it with a spoon)
6. Pour spoon around the rolls
7. Cook for 30 minutes
8. Sprinkle with 1/2 cup cheese and cook for 5 or 10 more minutes until cheese is melted.
Serve over a bed of rice:)
*4-6 chicken breasts
*1 Taco seasoning package
*1 cup salsa
*1 can cream of chicken soup
1. Place chicken breasts in the bottom of a crock pot
2. Cover with taco seasoning
3. Follow with cream of chicken soup
4. And then salsa (I usually use more than a cup....)
*Cook on high for 4 hours*
5. About 10 minutes before serving, put in sour cream. We usually put in about 1/2 cup or so.....
You can serve it with Spanish rice and Mexican corn!!