Meal Plan, Week 7

Okay, time for another 6-week Meal Planning Series! Just a few reminders:

-I usually do all my grocery shopping on Mondays, so I’ll try to get each weekly post up by 8am on Mondays.

-We have a Leftovers Night and a Frozen Pizza Night each week at my house, so each Meal Planning post will include 5 recipes.

-My family doesn’t eat red meat, so you’ll see lots of veggie/turkey/chicken recipes here. For the most part, I try to keep things relatively healthy, and also quick and easy to prepare.

-To read all my Meal Planning Tips, check out this post here. Also, my first 6-week Meal Planning Series is located at the top of the page under the “Meal Planning & Recipes” tab.

-Don’t forget to tag me in your Meal Planning or Food pics on Instagram with #MealPlanningWithAbbey… I’d love to see what you’re cooking!

Okay, here we go… have a great Monday!

Cream Cheese Tortellini Bake

Original recipe found over at Chelsea’s Messy Apron blog, but my tweaked recipe is below:

2 cups cooked & shredded chicken

2 cups broccoli (mine was half-frozen)

16 oz refrigerated cheese tortellini

5 TB butter

1.5 cups milk

2 cups chicken broth

1 tsp garlic powder

4 oz cream cheese

1.5 cups parmesan cheese

1/2 cup breadcrumbs

pinch of dried parsley

-Preheat oven to 375 degrees and grease a large casserole dish with nonstick spray.

-Mix tortellini, broccoli, and chicken together and pout in the casserole dish. Set aside.

-Melt the butter in a small pot on the stove, and slowly wisk in flower (keep stirring so it doesn’t burn). Whisk until a thick dough forms and then whisk another couple minutes.

-Slowly pour 1.5 cups chicken broth and the garlic powder into pot. Stir.

-Add milk and stir. Stir and let simmer a few minutes.

-Mix in the cream cheese and stir until mixture is like a thick, creamy soup. Add 2/3 cup parmesan cheese and stir until melted.

-Pour the cream mixture over the broccoli/chicken/tortellini mixture

-Pour the remaining chicken broth over the top of the casserole and season with salt/pepper/parsley to taste. Sprinkle 1/2 cup parmesan cheese on top.

-Cover with foil, and bake for 30 minutes.

-Mix breadcrumbs and remaining 1/3 cup parmesan cheese and sprinkle over top of casserole.

-Bake, uncovered, for about 7-8 minutes.

*Delicious served with a salad!

Honey Teriyaki Chicken, slower-cooker style

Original recipe found over at The Recipe Critic blog, but my tweaked recipe is below. 

3 chicken breasts (frozen is fine)

1/2 cup soy sauce

1/2 cup honey

1/4 cup apple cider vinegar

1/2 of onion, chopped

2 TB minced garlic

pinch of pepper

pinch of ground ginger

1/4 cup water

3 TB cornstarch

-Spray the slower-cooker “bowl” with non-stick spray, and place frozen chicken breasts in bottom.

-In a small bowl, whisk together everything except water & cornstarch and pour over chicken.

-Cook on High for 5 hours.

-Whisk water & cornstarch and pour into a small pot. Drain sauce from slow-cooker into the pot and bring to a boil, stirring frequently. Once sauce has thickened, pour back over chicken in the slow-cooker.

-Shred chicken in the slow-cooker with a couple forks.

-Serve over rice.

*Delicious served with a steamed vegetable! 

Baked Chicken Parmesan Pasta Casserole

Original recipe found over at Gimme Some Oven blog, but my tweaked recipe is below. 

12-oz package of penne pasta

2 cups cooked, shredded chicken

25-oz jar of pasta sauce

2 cups mozzarella cheese

1/2 cup parmesan cheese

1 TB dried basil

-Preheat oven to 325 degrees, and grease a large casserole dish with nonstick spray.

-Cook pasta according to package directions (add some salt to the water while cooking), and then drain.

-Add sauce and chicken to pot with pasta. Mix.

-Pour half of pasta mixture into the casserole dish.

-Sprinkle half of mozzarella, half of parmesan, and pinch of basil on top of pasta layer.

-Add remaining pasta mixture, then remaining cheeses, and basil.

-Bake for 20 minutes.

*Delicious served with a salad!

Cheesy Chicken Broccoli Quinoa Skillet

Original recipe found over at Cooking Classy blog, but my tweaked recipe is below. 

1 chicken breast, cut into cubes

1 small onion, chopped


2 TB minced garlic

salt & pepper to taste

1 3/4 cup chicken broth

1 cup quinoa

pinch of dried thyme

2.5 cups frozen broccoli florets

1.5 cups shredded cheddar cheese

-Saute onion in a little oil in a large skillet. Add chicken and let cook a couple minutes.

-Add garlic and let cook another minute (chicken doesn’t have to be fully cooked at this point).

-Add chicken broth, dry quinoa, and pinch of thyme to skillet. Add salt/pepper.

-Let boil, and then cover & simmer several minutes. Add broccoli, cover, and cook for several more minutes until broccoli and quinoa are fully cooked.

-Sprinkle cheese over top and let melt.

*Delicious served with a small salad!

Angel Chicken, slow-cooker style

Original recipe found over at Plain Chicken blog, but my tweaked recipe is below. 

3 chicken breasts, frozen

1 packet dry Italian Dressing mix

4 oz cream cheese

3 TB butter

1 can Cream of Chicken

3/4 cup chicken broth

1 package of spaghetti/angel hair pasta

-Add chicken to bottom of slow-cooker.

-Mix together remaining ingredients and pour over chicken.

-Cook on low for 8-10 hours, or high for 4-5 hours.

*Delicious served with a salad!


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