Meal Plan, Week 2

I hope the Meal Planning post last week was helpful and you enjoyed the recipes. Below are the recipes for this week! 🙂 I’ve added photos to this post, from when we’ve had these dishes for dinner… no laughing at how many different plate designs I have. Seriously, I think there is a different plate in each picture, hahaha. It has something to do with having nice plates from our wedding registry, everyday glass plates, and then plastic plates because we have two kids under 3 years old. I think one is a paper plate thrown in for good measure, because that’s how I roll. #FormalStyle

Below are 5 dinner recipes. I have a Pizza Night and a Leftovers Night at my house each week, so that rounds out all 7 dinners.

See Meal Planning Tips and Meal Plan, Week 1 here: (https://abbeydraa.wordpress.com/2015/07/13/meal-planning-tips-and-meal-plan-week-1/)

Grilled Greek Chicken

*If you don’t have a grill, simply put the chicken in a casserole dish, cover with foil, and bake on 350 for about 25 minutes (or until chicken is done). Original recipe found over Kalyn’s Kitchen blog, but my tweaked recipe is below. 

3 chicken breasts

1/4 cup oil

1/4 cup lemon juice

zest of one lemon (“zest” means grating the lemon peel)

1 tsp Greek seasoning

1/2 tsp dried oregano

salt & pepper to taste

-Trim fat off the chicken, and score one side (make little slices in the chicken, about halfway down), and lay inside a large ziplock bag.

-Mix all other ingredients in a small bowl, pour into bag, zip shut, and put in fridge for 30 minutes (usually perfect timing to set the table and turn the grill on).

-Grill both sides of the chicken breasts.

*Delicious served with corn on the cob, and a steamed green vegetable or salad!

Grilled Greek Chicken
Grilled Greek Chicken
my handsome griller.
my handsome griller.

Mexican Stuffed Shells

Original recipe found over at The Way To His Heart blog, but my tweaked recipe is below.

1 lb ground turkey

1 envelope of taco seasoning

4 oz cream cheese

14-16 jumbo pasta shells

1.5 cups mild salsa

1 cup taco sauce

2 cups cheddar cheese

sour cream

-Preheat oven to 350 degrees.

-Cook turkey in a skillet. Add taco seasoning, and cook according to directions. Add cream cheese and simmer/stir until cream cheese has melted and everything is mixed well. Set aside and let cool completely.

-Cook pasta shells according to directions on pasta box. Drain, and set aside on a cutting board to cool (don’t let them stick together – keep separated).

-Pour pasta in the bottom of a large casserole dish.

-Stuff each shell with the turkey mixture and place in the casserole dish, open side up.

-Cover shells with taco sauce, cover the dish with foil, and cook on 350 degrees for 30 minutes.

-Sprinkle cheese on top, and cook uncovered an additional 15 minutes. Serve with sour cream.

*Delicious served with a salad!

Mexican Stuffed Shells
Mexican Stuffed Shells

BBQ Chicken Sandwiches, crock-pot style

Recipe found over at A Slob Comes Clean blog. 

3 chicken breasts (frozen or thawed is fine)

1/2 bottle of BBQ sauce

-Dump everything into crock-pot, cook on low for 6-8 hours, or high for about 4 hours.

-Shred chicken and serve on buns.

*Delicious served with some fries and a big salad!

BBQ Chicken Sandwiches, crockpot-style
BBQ Chicken Sandwiches, crockpot-style

Cheesy Turkey & Rice Casserole

Original recipe found over at Hungry Little Girl blog, but my tweaked recipe is below. 

1 lb ground turkey

1 large onion, diced

2 tsp garlic powder

1 small can tomato sauce

1 cup cooked brown rice (i used instant brown rice)

1 cup chicken broth

1-16oz container of sour cream (you could probably sub greek yogurt for this, if you wanted)

1  bag of frozen peas (i added about 2 cups to the recipe, and then saved about 2 cups to be steamed and eaten separately with dinner).

Oregano/Salt/Pepper to test

-Preheat oven to 350, and grease a casserole dish with non-stick spray.

-Saute onions in a little oil, and add turkey and garlic. Cook until turkey is done. Spice with oregano/salt/pepper, and put in casserole dish. Set aside.

-Put cooked rice, peas, tomato sauce, chicken broth, and 1 cup cheese into a small pot and let simmer for 3-4 minutes.

-Add the rice mixture to the casserole dish and bake for 15 minutes.

-Mix the remaining cheese with sour cream in a small bowl. Spread on top of cooking casserole, and bake another 15 minutes.

*Delicious served with a steamed veggie. 

Cheesy Turkey & Rice Casserole
Cheesy Turkey & Rice Casserole

Baked Chicken Parmesan

Original recipe found over at Skinny Taste blog, but my tweaked recipe is below. 

4 chicken breasts

3/4 cup breadcrumbs

1/4 cup parmesan cheese

3/4 cup mozzarella cheese, shredded

1/2 jar of marinara sauce

-Preheat oven to 450 degrees

-Grease a cooking dish (either a cake pan, or large casserole dish) with non-stick spray.

-Mix breadcrumbs and parmesan cheese in a small bowl.

-Roll chicken in the breadcrumb/parmesan mixture until coated.

-Place in greased dish and pour sauce over chicken.

-Cover with foil, and bake for 20 minutes.

-Remove from oven, and pour sauce over the chicken. Sprinkle cheese over the sauce-covered chicken and bake another 5-10 minutes.

*Delicious served with garlic toast, a steamed veggie, and a salad!

Baked Chicken Parmesan
Baked Chicken Parmesan
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