Menu Plan Monday: Great New Recipe!

So I haven’t gotten back into my Menu Plan Monday’s yet since our little guy arrived, but I did come across a great new 30 minute meal by Rachel Ray that I had to share! We had it for dinner the other night and the family loved it! If you love fish, then you’ll love this little dish and it was really easy to cook! It was actually my first time attempting to cook fish…so if I can do it, anyone can!

(Thanks to my neighbor Terri that lent me the coriander and dill in a pinch!)

Tilapia Club Stacks
Ingredients:
8 bacon slices; center cut
2 to 2 ½ pds Tilapia (4 lg fillets and cut across into 8 equal pieces)
Salt and Pepper
1 cup flour
1 cup cornmeal
1tsp chili powder
2 tsp group coriander
2 tsp dried dill
5 tsp EVOO (extra virgin olive oil)
Romaine Lettuce (I substituted with Kale--finely chopped)
2 Plum Tomatoes (halved lengthwise then thinly sliced into half-moons)
Juice of 1 lemon

Directions:
Preheat over to 375. Cook bacon until crisp for 20 -25min. Cut the bacon strips in half so that you have 16 halves.

Season the fish on both sides with salt and pepper. Combine the flour, cornmeal, chili powder, coriander, and dill in shallow dish. Coat the fish with the cornmeal mixture, pressing gently to adhere.

Heat 3 tablespoons EVOO, 3x around the pan, in a large non stick skillet over medium to medium high heat. Add the fish and cook until deeply golden on both sides, 8-10 minutes total. Remove and set aside.

Toss the Kale and tomatoes with the lemon juice in skillet (may need 2 tablespoons more of EVOO) and salt and pepper. Cook for about 2 minutes…do not overcook. Kale should be soft but not wilted.

Layer each serving in a stack like this: a tilapia fillet, 2 crossed half-strips of bacon, a pile of salad, a second pile of tilapia fillet, another bacon criss-cross, and a final mound of salad.

To find other great recipes and full menu plans for the week, be sure to check out Org Junkie.

Menu Plan Monday

Here's what's on the agenda this week! :) If you have any crock pot recipes, please share! With only 14days left until our little one gets here, I'm trying to makes things a little easier!

For more recipe ideas, be sure to visit orgjunkie!

Monday: Tomato Florentine Soup

Ingredients:
3 cups chicken broth
2 (14 ½ oz) cans diced tomatoes with basil, oregano, and garlic undrained
1 (15oz) can tomato sauce
1 (10oz) package frozen chopped spinach, thawed
1 cup chopped onion
1 ½ tspn minced garlic
½ tsp salt
¼ tsp pepper
1 (9 oz) package cheese filled tortellini
Garnish: Parmesan Cheese

*combine first 8 ingredients in slow cooker. Cover and cook on low 5 ½ hours; add pasta and cook on low for 30 minutes. Garnish with parmesan cheese.

Tuesday: Italian –Herbed Chicken

Ingredients:
2 21/2 pds chicken breasts, thighs, legs, skinned
2 cups sliced fresh mushrooms
1 14 ½ oz can tomato wedges, drained
1 90z package frozen artichoke hearts
½ cup ripe olives
3 tbsp tapioca
¾ cup chicken broth
¼ cup dry white wine (or chicken broth)
1 tbsp dried Italian seasoning, crushed
4 oz linguine, cooked and drained

Directions:
Rinse chicken; pat dry. Set aside

In 4qt crock combine mushrooms, tomato wedges, artichoke hearts, and olives. Sprinkle tapioca. Place the chicken pieces on top of the vegetables.

In a bowl combine chicken broth, white wine, and Italian seasoning. Pour over chicken.

Cover; cook on low heat setting for 7-8hrs or on high for 3 ½ to 4hrs. Serve with hot cooked linguine.

Wednesday: Left Overs

Thursday- Buttery Garlic Chicken (from dinewithoutwhine)

Ingredients:
2 eggs, beaten
1 cup round buttery crackers, crushed
1/2 teaspoon garlic salt
4 boneless, skinless chicken breasts
1/2 cup butter, sliced

Directions:
1. Place eggs in a shallow bowl; set aside.
2. Mix cracker crumbs and garlic salt in a separate bowl; set aside.
3. Dip chicken in eggs and then coat in crumb mixture. Arrange in an ungreased 13" x 9" baking pan; dot
with butter.
4. Bake at 375 degrees for 40 minutes or until juices run clear when chicken is pierced with a fork.

Creamed Corn – B*

Ingredients
1 cup canned corn
1/2 teaspoon milk
2 tablespoons sugar
2 slices bacon, crisply cooked, crumbled and drippings reserved
3 tablespoons all-purpose flour
1/2 cup water
Salt and pepper to taste

Directions:
1. In a medium mixing bowl, combine corn and milk; add sugar.
2. Place corn mixture and bacon drippings in a large skillet.
3. In a measuring cup, mix flour and water together; blend until smooth. Add enough additional water to
the measuring cup to equal one cup.
4. Add flour mixture to corn and stir over medium heat until mixture is thick; salt and pepper to taste. Cook
for 10 to 15 minutes.

Friday: Bunless Burgers and Salad/Tator Tots for Kids

Menu Plan Monday

Monday: Chicken Drumsticks and Vegetables

The girls enjoyed dinner tonight! I couldn't believe my 3yr old told me, "hmmm mommy the carrots are good!" I was floored! She never ventures off from green beans, lima beans and corn.

Since the kids were outside playing with the neighbors, I had dinner cooking slowly. I cooked the chicken on a very low heat along with the vegetables allowing the vegetables to really soak up all the flavor from the chicken and spices.

Ingredients:

Chicken Drumsticks

Bacon Strips (optional)

1 tsp salt

1/2 tsp Thyme

1/2 tsp Basil

1 medium onion

1 celery cut up

red potatos, quartered

Mixed veggies (carrots, green beens, broc)

Corn on the cob (optional--my girls love!)

Directions: Place Chicken in pan and grill on low heat. Add thyme, basil, salt, onion, celery, bacon. Cover and cook for 30 minutes. Add mix vegetables. Cover and cook for additional 15 min or when tender.

Tuesday: Stuffed Sweet Peppers (slow cooker recipe from Taste of Home)

Ingredients

3 med sweet red peppers

2 med sweet yellow peppers

1 jar speghetti sauce (14 oz, divided)

3/4 pd Italian Turkey Sausage Links

3/4 cups uncooked brown rice

1/2 cup crumbled feta cheese

1/2 cup chopped onion

1/4 cup chopped tomato

1/4 cup parsley

2 tbsp olives (optional)

1/4 to 1/2 tsp garlic powder

1/2 tsp salt

1/2 tsp italian seasoning

1/2 tsp crushed red pepper

Directions: Cut tops off peppers; chop tops and set aside. Discard stems and seeds; set pepper cups aside. Reserve 3/4 cups spaghetti sauces; pour the remaining sauce into slow cooker. Combine the sausage, rice, cheese, onion, tomato, parsley, olives, garlic poweder, salt, itlalian seasoning, red pepper flakes, and reserved chopped peppers and spaghetti sauce. Spoon into pepper cups; place in slow cooker. Cover and cook on low for 4-5 hrs or until peppers are tender.

Wednesday: Taco Salad

Thursday: Left Overs

Friday: Kiddy Favorites

Menu Plan Monday

I'm so late in getting this out today! Better luck next week!

Here's the plan for this week:

Monday: Hot and Spicy Chicken (From the Paleo Cookbook)

We had this tonight and the family loved it! I left out the chiles and was still pleased with all the flavor this dish had. I also added brown rice and mixed vegetables. My 3 year old even thanked me for dinner!

Ingredients
2 chicken breasts, diced
1 tbs oil
½ tsp red chillies, finely chopped
1tbs sweet paprika
2 tsp oregano, finely chopped
½ tsp honey
¼ cup lemon juice
¼ cup water
Salt and pepper

Instructions
Fry chicken in a pan with olive oil for 5 minutes.
Add chillies, paprika, oregano and honey and cook for a
further 2 minutes, stirring constantly.
Add lemon juice, water, salt and pepper and cook covered
for a further 15 minutes, adding more liquid if necessary

Tuesday: Lamb Balls with Tomato and Basil Sauce (Also from the Paleo Cookbook)

I'm substituting ground sirloin for lamb...not as interesting I know, but hey it works!

Ingredients
Meatballs
500g minced lamb
1 egg
2 tsp oil
1 tbs oregano, finely chopped
2 tsp sage, finely chopped
1 tsp ground paprika
Sauce
2/3 cup diced tomatoes
1/3 cup fresh basil, roughly chopped
½ tsp salt
1 tsp arrowroot

Instructions
Pre-heat oven to 180 degrees Celsius, fan-forced.
To make the lamb balls, combine all ingredients well in a mixing bowl. Roll into 12 balls and place on a baking tray lined with
baking paper. Bake in the oven for 30-40 minutes, or until well cooked.

To make the sauce, place diced tomatoes, basil and salt in a medium sized pan and simmer for 2-3 minutes. In a cup, place
arrowroot and a few tablespoons of water and mix together until there are no lumps. Slowly add into the simmering tomato and
basil sauce until mixture has thickened slightly.
To serve, place meatballs on a plate and poor tomato and basil sauce over the top.

Wednesday: Left overs!

Thursday: Thai Chicken Wraps (From An Ordinary Mom. We didn't get to try this afterall last week so we'll give it a shot this week!)

Ingredients
1 lb chicken, thawed and cut into small pieces
2 teaspoons soy sauce
1/2 teaspoon ginger
2 carrots, grated
Chopped cilantro
1 bunch green onions, sliced
1/2 cucumber, quartered
2-3 cups cooked rice (I prefer brown.)
Wraps or tortillas (We like the Garden Spinach kind.)

Peanut sauce (You can buy it at the store or make your own, see below.)
Marinate small chicken pieces in soy sauce and ginger for 10 minutes - 1 hour. Cook chicken in a skillet. In a wrap, layer the rice, cooked chicken, carrots, cucumber, cilantro and green onions. Pour the peanut sauce over the filling. Wrap like a burrito. Enjoy!
Peanut Sauce
2 tablespoons soy sauce
2 tablespoons rice vinegar
1/4 teaspoon red pepper flakes
2 tablespoons vegetable oil
3 tablespoons sugar
1/3 cup peanut butter
Blend in blender until smooth.

Friday: Kiddy Burgers and Baked
Fries

For more great ideas, hop on over to I'm an Organizing Junkie!

Menu Plan Monday

Getting organized feels great! Now that I finally have down my weekly home cleaning schedule and have seen the benefits of keeping to that schedule, I have become more convinced of another area that I need to get more organized in...meal planning! Taking time to plan and prepare our family meals a week in advance is another helpful way to organize and reduce stress.

For someone who passionately hated cooking, I can't believe I'm going to even give this a try! I mean, up until a year ago, Tim did all of our grocery shopping and cooking. He's a great cook and can whip an awesome meal together with just about anything! Needless to say, since he loves cooking and I don't, from early on in our marriage it was just natural for him to do the cooking while I did the clean up.

However, when I decided to make the transition to a full-time stay at home mom, it made sense for me to take the lead in this area; especially because it is important to me to keep the girls on a schedule. When dinner is late, it pushes back bath time and our bedtime rountine, which inevitably causes unnecessary stress and interrupts mommy and daddy time! :)
So cooking our dinners is one thing, but meal planning? Something I never thought I'd consider. While I've always had an pretty good idea of what's on the menu for the week, there are the occasional times that I'm standing in the kitchen pressed for time, wondering, "Hmmmm....what should we eat tonight? What have we already eaten? What does Tim want? What will the kids actually eat?"

With that in mind, I have become more and more convinced that it may be better and easier for me to have a more strategic rountine, especially with the baby coming. Another thing that helped pushed me to at least give meal planning a try was this convincing post I read at the OrgJunkie!

As I too began to ponder ways that meal planning would benefit my family and I, here is what I came up with.

10 ways meal planning would benefit me and my family:

1. Will Reduce Stress-I hate standing in the kitchen pressed for time trying to figure out what to get on the table.

2. Staying on Schedule--Will help me get dinner on the table at the same time each night.

3. Staying on Schedule, Reducing Stress--If dinner is late, then it inevitably pushes back bath time, reading time, and all the other goodies that are associated with the bed time routine!

4. Save Money--eliminate last minute trips to the grocery store, thereby cutting down on the grocery bill.

5.Save Money--Will enable me to be more strategic when grocery shopping, thereby purchasing only the items needed for that coming week.

6. Save Money--I may be able to incorporate the use of coupons if I already know in advance what meals to prepare for and items I will need.

7. Healthier Cooking--intentional planning will help me prepare healthier meals and allow me to cater to specific diet needs.

8. Creative Meals--I would love to use my crock pot more! Planning meals in advance may help me take the time to venture out i.e...try new recipes, use my crock pot, and etc..

9. Staying Organized-Will help me keep the pantry and freezer stocked with ingredients needed for that week's meal. I will be able to prepare a meal with all of the necessary ingredients, instead of having to come up with a dinner to fit the ingredients that I have...this is obviously much harder and leads to repeated dinners!

10. Family Time--Tim and I like to eat dinner, just the two of us at least one night a week. This will help me to make sure that I am protecting this time each week by making sure the kids are fed in advance and on time.

If meal planning can help me reduce stress, cut down unnecessary expenses, stay organized, eat healtier, increase family time and help me to be a little more creative, why not give it a try!

So here goes!

Here are my meals for the coming week!

Monday: Taco Salad

Tuesday: Chicken with Creamy Chive Sauce
http://www.bhg.com/recipes/recipedetail.jsp?recipeId=R049478

Ingredients
· 6 skinless, boneless chicken breast halves (about 1-1/2 pounds)
· 1/4 cup butter
· 1 0.7-ounce package Italian salad dressing mix
· 1 10-3/4-ounce can condensed golden mushroom soup
· 1/2 cup dry white wine (if desired)
· 1/2 of an 8-ounce tub cream cheese with chives and onion
· Hot cooked whole wheat pasta (optional)
· Snipped fresh chives (optional)

Directions
1. Place chicken in a 3-1/2- or 4-quart slow cooker. In a medium saucepan melt the butter. Stir in the dry Italian salad dressing mix. Stir in mushroom soup, wine, and cream cheese until combined. Pour over the chicken.
2. Cover and cook on low-heat setting for 4 to 5 hours. Serve chicken with sauce. If desired, serve with hot cooked pasta and sprinkle with chives. Makes 6 servings.

Wednesday: Spinach, Chicken and Wild Rice Soup

Ingredients
· 3 cups water
· 1 14--ounce can reduced-sodium chicken broth
· 1 10-3/4-ounce can reduced-fat and reduced-sodium condensed cream of chicken soup
· 2/3 cup uncooked wild rice, rinsed and drained
· 1/2 teaspoon dried thyme, crushed
· 1/4 teaspoon ground black pepper
· 3 cups chopped cooked chicken or turkey (about 1 pound)
· 2 cups shredded fresh spinach

Directions
1. In a 3-1/2- or 4-quart slow cooker, combine the water, broth, cream of chicken soup, uncooked wild rice, thyme, and pepper.
2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.
3. To serve, stir in chicken and spinach. Makes 6 (1-1/2-cup) servings.

Thursday: Valentine's Day--My day off!

Friday: Tai Chicken Wraps (from ordinary mom)

Ingredients

1 lb chicken, thawed and cut into small pieces
2 teaspoons soy sauce
1/2 teaspoon ginger
2 carrots, grated
Chopped cilantro
1 bunch green onions, sliced
1/2 cucumber, quartered
2-3 cups cooked rice (I prefer brown.)
Wraps or tortillas (We like the Garden Spinach kind.)

Peanut sauce (You can buy it at the store or make your own, see below.)
Marinate small chicken pieces in soy sauce and ginger for 10 minutes - 1 hour.

Cook chicken in a skillet. In a wrap, layer the rice, cooked chicken, carrots, cucumber, cilantro and green onions. Pour the peanut sauce over the filling. Wrap like a burrito. Enjoy!

Peanut Sauce
2 tablespoons soy sauce
2 tablespoons rice vinegar
1/4 teaspoon red pepper flakes
2 tablespoons vegetable oil
3 tablespoons sugar
1/3 cup peanut butter
Blend in blender until smooth.


So there you have it! For more great menu ideas visit org junkie!

Roasted Squash Soup with Apples and Brie

I had to share this great soup that my neighbor, Terri made us...it's absolutely delicious and the girls LOVED it! Makes a great baby first food too!

Ingredients:
1 large butter squash
1 carrot
1 medium onion
1 leek, white portion only
2 Tbsp butter
8 cups chicken stock
1 apple, peeled and chopped
1 bay leaf
1 tsp sugarsalt and freshly ground pepper
8 oz. Brie Cheese
Chives

Directions
Cut squash in half lengthwise and remove seeds. Place cut side down on pan and bake at 350, about 45 minutes.

Chopp carrot, onion and leek into 1in pieces and place in large pot. Add butter-do not brown. Add cooked squash and add to vegetables. Add stock and bring to a boil.

Add apple, bay leaf and sugar. Simmer uncovered for 40min. Remove bay leaf and puree soup in batches. Season with salt and pepper to taste.

Cut Brie into 1/2 in pieces (remove skin). Place cheese in bottom of soup bowls and fill with hot soup. Garnish with chives.