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
oil
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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