Meal Plan, Week 3

Another week, another meal plan! Below are 5 new dinner recipes… I have a Pizza Night and a Leftovers Night at my house each week, so that rounds out my 7 dinners. Let me know what you think!

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/)

See Meal Plan, Week 2 here: (https://abbeydraa.wordpress.com/2015/07/20/meal-plan-week-2/)

Lasagna Roll-Up’s

Original recipe over at Just Add A Slice Of Love blog, but my tweaked recipe is below. 

1-15 oz. container ricotta cheese

3 handfuls raw spinach

1 TB minced garlic

1 TB butter

2.5 cups mozzarella cheese, shredded

1 box of lasagna noodles

1 jar of marinara sauce

-Preheat oven to 350 degrees, and grease a large casserole dish.

-Cook lasagna noodles according to package directions. Lay out on a piece of wax paper to cool.

-Wilt spinach in a skillet on the stove for about 3 minutes (or in the microwave) with the minced garlic and the butter.

-Mix the ricotta, 2 cups of mozzarella, and spinach mixture together in a mixing bowl.

-Spoon the cheese & spinach mixture onto the lasagna noodles and roll each strip up.

-Place the prepared lasagna rolls into the greased pan and spoon marinara sauce over each roll. Sprinkle the remaining mozzarella on top, and cover with foil.

-Bake at 350 for 40 minutes.

*Delicious served with some steamed broccoli/peas and a salad!

Cheesy Stuffing Chicken, slow-cooker style

Original recipe found over at The Frugal Girls blog, but my tweaked recipe is below. 

4 chicken breasts (frozen or thawed is fine)

6 slices swiss cheese

2 cans cream of mushroom soup

1/4 cup milk

1 box of stuffing (i usually use an herb or chicken flavor)

1 stick of butter, melted

-Place chicken breasts in bottom of slow cooker

-Cover the chicken with the swiss cheese slices

-Combine milk & soup and spoon over the chicken/cheese

-Dump the box of stuffing mix (dry) on top

-Pour the melted butter on top of the stuffing

-Cook on low for 6-8 hours or high for 4-6 hours.

*This is a delicious “fancy-feeling” meal, and I love serving with a salad and steamed green veggie.

Quinoa Stuffed Peppers

Original recipe found over at Damn Delicious blog, but my tweaked recipe is below. 

3 cups cooked quinoa

1 can tomatoes with green chiles, drained

1 cup corn kernels, drained (canned or frozen)

1 can black beans, drained

1 cup cheddar cheese, shredded

1 TB dried cilantro

1 TB garlic powder

1/2 tsp onion powder

1 tsp chili powder

salt & pepper to taste

6 bell peppers

-Preheat oven to 350 degrees. Spray a baking dish with non-stick spray.

-Mix all ingredients together in large mixing bowl.

-Cut off the tops of the bell peppers, so all that’s left is a large cavity inside each pepper.

-Spoon quinoa mixture into each bell pepper.

-Place peppers (cavity side up) inside the dish and bake on 350 for 25-30 minutes.

*Delicious served with a dollop of sour cream. Quinoa is a super food, and this cheesy mixture is chock full of good-for-you yumminess!

Baked Mozzarella Chicken

Original recipe found over at Pinch Of Yum blog, but my tweaked recipe is below. 

4 chicken breasts, completely thawed

1 cup Italian-style bread crumbs

6 TB parmesan cheese, grated

2 handfuls raw spinach

2 TB minced garlic

1/2 cup ricotta cheese

3 egg whites

2 cups mozzarella cheese, shredded

two pinches of dried basil

-Preheat oven to 450 degrees. Grease a casserole dish with non-stick spray.

-Mix bread crumbs with parmesan cheese in a bowl or on a small plate and set aside.

-Saute spinach with a little oil in a skillet with minced garlic.

-Mix spinach with ricotta cheese and 1.5 cups of mozzarella and spread on one side of the chicken breasts. Fold chicken breasts in half (may need to secure with tooth picks).

-Dip rolled chicken in the egg whites, and then in the breadcrumb/parmesan mixture.

-Place rolled chicken in the greased dish. Cover with foil and bake on 450 for about 25 minutes. Spoon the marinara sauce over the chicken, sprinkle the remaining mozzarella cheese and basil on top, and bake for another 10 minutes (until cheese has melted and is beginning to brown).

*Delicious served with a steamed veggie and/or salad! 

Chicken Ranch Tacos, slow-cooker style

Original recipe found over at Repeat Crafter Me blog, but my tweaked recipe is below.

3 chicken breasts, thawed or frozen is fine

1.5 cups chicken broth

1 packet of taco seasoning

1 packet of dry ranch seasoning

-Place chicken breasts in slow-cooker, and add chicken broth, and taco and ranch seasonings.

-Cook on low for 6-8 hours or high for 4 hours

-Shred chicken with a fork. Serve inside soft tortillas or hard taco shells with shredded lettuce, refried beans, sour cream, and shredded cheddar cheese.

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