Weekly menu with shopping list 3/31-4/4/14

Weekly menu with shopping list 3/31-4/4/14

I am 3 weeks into coaching softball and have been using my crock pot nearly every day.  Since I get home at 6pm everyday, I love having my dinner made and ready for my husband and kids right when I walk in the door.  Here is a week's worth of crock pot meals that I made this week.  I shopped on Monday and prepared all meals the same day in under an hour with the healp pf my 4 and 5 years olds.  I use Reynolds Crock Pot Liners every time I cook in the crock pot for easy cleanup.  I also prep and store my meals in the bags as well.  I simply dump all ingredieants into the liner, tie them up with a twist tie or rubber band, place the liner inside a labeled zip top bag, and put it in the fridge until I am ready to use it.  I also freeze my meals the same way, just make sure to label and date, and stick them in the freezer instead.  Here is my menu.  Enjoy!
 

Monday Tortellini Soup

Tuesday Brie and Brisket Quesadillas with Mango Barbeque Sauce

Wednesday Cillantro Lime Chicken

Thursday Leftovers

Meatless Friday Savory Bean and Spinach Soup

Shopping List

1 (19oz) bag of frozen cheese tortellini
1 16oz bag of frozen corn

2 small bags of fresh spinach or kale

2 medium yellow onion, chopped (about 3/4 – 1 cup)
1/2 red onion

2 Tbsp lemon juice or 1-2 lemons

2 limes

2 bunches of fresh cillantro

2 (14.5 oz) cans of Italian style diced tomatoes, drained

1 15-ounce can tomato puree

1 block (8 oz) of cream cheese

8 oz brie, thinly sliced

1 cup Monterrey jack, shredded

1 lb. of ground sausage or chicken/turkey sausage

1 1/2 pounds of chicken breast

3 lb brisket

4 cups of reduced sodium chicken broth

3 14-ounce cans vegetable broth

1/2 cup uncooked brown rice

1 can black beans

1 15-ounce can small white beans or Great Northern beans

16 oz Dublin Dr. Pepper (made with real sugar)

olive oil

1 1/2 Tbsp Worcestershire sauce

1/2 cup ketchup

1 1/2 tsp Creole (spicy brown) mustard

1/4 cup mango chutney (found in the Indian Food Aisle)

8 8-in flour tortillas
1 tsp cumin

Salt

Ground black pepper

1 Tbsp chili powder

7 cloves garlic, minced

1 teaspoon dried basil

Parmigiano-Reggiano cheese

Lemony Chicken

Lemony Chicken

 I found this recipe in a magazine and adapted it.  It turned out delicious.  I was able to get my daughters involved in the cooking process.  They even asked for seconds of the chicken!

PREP TIME: 20 minutes / COOK TIME: 15 hour
TOTAL TIME: 35 minutes
SERVINGS: 4

 

Ingredients

• 4 boneless skinless chicken breasts
• 1 TBSP Dijon Mustard
• 1/4 TSP Salt
• 1/4 TSP Pepper
• 1/4 Cup seasoned panko bread crumbs
• 2 TBSP Olive oil
• 2 lemons, 1 sliced and 1 zested and juiced
• 1 TBSP capers drained and rinsed

Instructions

1. Place each chicken breast in a gallon zip top bag.  Pound with a meat mallot using the smooth side until even thickness.
2. Remove from zip top bag and repeat with the remaining breasts.
3. Brush one side of the chicken with mustard and sprinkle with salt and pepper.  Sprinkle bread crumbs evenly and pat in with your hand.  Repeat on the other side.
4. Heat a heavy bottom pan over medium high heat and drizzle in olive oil..  Add chicken and cook about 8 minutes turning halfway until the juices run clear. 
5. Remove Chicken and add capers, lemon slices, and lemon juice.Cook for 1 minute and spoon over chicken.
6. Top with lemon zest and enjoy. 

 Don't overcrowd the pan.  I like to use my cast iron for this.  I cooked 2 breasts at a time.

 I got my girls involved.  They love helping out in the kitchen any time they get a chance.

Weekly menu with shopping list 2/24-2/28

Weekly menu for under $100

I love to plan my weekly menu every Sunday night or Monday morning.  I do all my grocery shopping Monday morning when my kids are at school. I rarely have to make another grocery store run the rest of the week, as long as I prepare properly.  With proper planning, one trip is all you need.  So here is this week's menu complete with a grocery list.  I will add pictures as I make the meals each night. 

 

Meatless Monday- Spaghetti Squash casserole with honey glazed carrots

Tuesday- Lemony Chicken with leftover spaghetti squash casserole

Wednesday-Caramelized Pork with melon relish and Napa cabbage

Thursday- Slow cooker Mediterranean Brisket with buttered noodles

Friday- Leftovers

Shopping list

4 Boneless skinless chicken breasts

1 tbsp Dijon mustard

salt

pepper

1/4 cup + 3 tbsp seasoned fine bread crumbs

5 tbsp olive oil

3 lemons

1 tbsp capers

1 small cantaloupe

1 large orange

3 tablespoons hoisin cause

4 6-oz center cut bone-in pork chops

2 cups shredded Napa cabbage

1 3-lb beef brisket

3 tbsp Italian seasoning

2 medium fennel  bulbs

1 14.5oz can diced tomatoes with basil, garlic, and oregano

1/2 cup low sodium beef broth

1/4 pitted olives (kalamata are good)

2 tbsp flour (I like King Arthur whole wheat)

2 Bunches of flat leaf Italian Parsley

1 spaghetti squash
1 small onion, chopped
2 cloves garlic, chopped
1 tsp dried basil
2 plum tomatoes, chopped
1 c (8 ounces) 1% cottage cheese
1/2 c (2 ounces) shredded low-fat mozzarella cheese
1/4 c (1 ounce) grated Parmesan cheese

3 tbsp Honey

6 large carrots