Well, can you believe it’s been another 6 weeks? Today closes out the last weekly Meal Plan for this 6-week series, and I hope everyone has found some yummy new recipes. I’ll be doing my third 6-week Meal Planning series later in the winter, so be on the lookout for another 30 recipes! Here are this week’s 5 recipes… remember that I usually have a Leftovers Night and a Pizza Night, which rounds out my 7 dinners during any given week.
All of my other Meal Planning posts are here.
This past week was a little wonky for me, and I was unable to try this week’s recipes ahead-of-time. But, they all look simple and delicious, and I can’t wait to make them this week. Don’t forget to follow me on Instagram at @AbbeyDraaBlog and tag your shopping adventures and yummy meals with #MealPlanningWithAbbey… can’t wait to see what you’re cooking!
Tex-Mex Black Eyed Pea Casserole
Original recipe found over at Recipe Girl blog, but my tweaked recipe is below.
1.5 cups dried black-eyed-peas, rinsed
5 slices of turkey bacon, cooked and crumbled
1 TB oil
1 onion, chopped
2 TB minced garlic
1.5 cups uncooked rice (i usually use brown rice)
3 cups chicken broth
1/2 tsp chili powder
salt & pepper to taste
1 can of tomatoes with green chilies
2 handfuls of raw spinach, chopped
2 cups cheddar cheese, shredded
-Grease a large casserole dish with non-stick spray, and preheat oven to 350 degrees.
-Add black-eyed-peas to a pot of boiling water. Let them boil for 30 minutes (until tender). While they’re boiling, you can do the other steps below. When the peas are done, drain and set aside.
-Saute the onion in a little oil in a large skillet. Add minced garlic, spices (salt/pepper/chili powder), rice, and chicken broth. Let the mixture simmer until almost all the liquid has been absorbed by the rice (probably 30-45 minutes for brown rice).
-Mix everything together (leave 1 cup of the cheese set aside) and pour into the casserole dish.
-Bake uncovered for 20 minutes. Sprinkle remaining cheese over the top of the casserole and bake an additional 10 minutes.
*I plan to serve this with a dollop of sour cream on top, and salad/cornbread on the side.
Buffalo Chicken Chili, slow-cooker style
Original recipe found over at Kraft Recipes blog, but my tweaked recipe is below.
2 TB flour
1/4 cup zesty italian salad dressing
2 thawed chicken breasts, cut into nugget-size pieces
1 can of diced tomatoes with green chilies
1 onion, chopped
1 cup vegetable broth
1 can white beans (i’ll use Great Northern), drained
1 stalk celery, chopped
1/2 cup buffalo wing sauce
-Mix flour and dressing in a bowl. Add chicken pieces and toss until evenly coated. Place in slow-cooker.
-Add tomatoes, chopped onions, and broth. Cover and cook on low for 5-6 hours or high for 3-4 hours.
-Add beans/celery/wing sauce the last 30 minutes.
*I plan to serve this with sour cream and shredded cheddar cheese on top, and salad/cornbread on the side.
Pasta with Homemade Tomato Sauce
Original recipe found over at Pia Recipes blog, but my tweaked recipe is below.
2.25 lbs of tomatoes (preferably plum)
1/4 cup fresh basil leaves
1 TB dried, chopped parsley
2 TB minced garlic
1/4 cup oil, plus a little extra
salt & pepper to taste (i will use coarse salt and freshly ground black pepper)
1 lb spaghetti
-finely chop tomatoes and basil. mix with garlic, parsley, oil, (you can also use a food processer to mix everything together) and set aside.
-cook pasta according to package directions. drain and toss in a bowl with the raw tomato sauce. Drizzle with a little extra oil and sprinkle with parmesan cheese.
*I plan to serve this with a salad on the side.
Tex-Mex Chicken, slow-cooker style
Original recipe found over at Kraft Recipes blog, but my tweaked recipe is below.
2 thawed chicken breasts, cut into strips
1/2 packet of taco seasoning
2 TB flour
2 bell peppers, cut into strips
1 can corn
1.5 cups salsa
2 cups of hot, cooked white rice (not needed until ready to serve)
1/2 cup cheddar cheese, shredded
-Combine taco seasoning and flour, and toss chicken to evenly coat.
-Place chicken in slow-cooker, and add salsa/peppers/corn.
-Cook on low for 6-8 hours and high for 3-4 hours.
-Serve over rice, and top with cheese.
*I plan to serve with a salad on the side.
Hamburger Vegetable Soup
Original recipe found over at Kitch Me blog, but my tweaked recipe is below.
1 lb ground turkey
4 cups chicken broth
4 cups water
2 packets of dry onion soup mix (1 oz each)
1-15oz can of tomato sauce
1 TB celery salt (can also use a couple stalks of celery)
1 onion, chopped
1-16oz package of frozen mixed vegetables
-Cook ground turkey in a skillet and set aside.
-Add broth, water, soup mix, tomato sauce, celery salt, onion, and mixed vegetables to a large pot. Bring to a boil, and then let simmer until veggies are tender. Add cooked turkey crumbles and stir until heated through.
*I plan to serve this with crusty garlic bread and a salad on the side.
www.AbbeyDraa.com 