Some weeks I have our next meal plan done days before I need it, but this week I crammed it all in during nap time today. I almost skipped it because I
wanted to sit on the couch had a million other things to do 😉 but I KNOW the benefits of having a plan together far outweigh the time it takes to get it together. This is how I felt about having to plan today 😉
Isn’t she a doll? I just love her!! (headband and bib from Zig Zag Rags)
Meal planning isn’t my favorite thing to do, but it’s important, so I do it. It’s important because: a) it saves us money. We take fewer trips to the store and we have a set list instead of grabbing things that sound good off the shelves. b) It saves time. I don’t have to spend time trying to figure out what I can make based off of what is in our fridge or pantry. c) Allows for flexibility. If we decide to go out instead or we get busy, we have options.
Patting myself on the back for getting this one done today…hope it encourages you to get a plan together for this week!
You can get the February meal plan here along with the grocery list!
Here’s what’s for dinner…
Monday – Chicken, broccoli, rice Casserole from Aunt Carolyn
Ingredients: 1 cup rice, 2 cans of cream of chicken, ½ can water, 1 package dry onion soup mix, 4-6 pieces of chicken, 1 bag frozen broccoli
- Pour uncooked rice in 9×13. Combine chick soup and water in a small bowl & pour 1/3 mixture over the rice and stir to mix.
- Spread evenly in bottom of pan. Lay chicken pieces on rice. Place frozen broccoli around open space.
- Pour remaining mixture over the top of the chicken and broccoli.
- Sprinkle onion soup mix over the top.
- Cover with foil and back at 350 for 45 minutes or until chicken is cooked all the way through
Tuesday – Stuffed Peppers from my sister-in-law Trina
Ingredients: 4-6 peppers, ½ onion, 2 garlic cloves, 1 can northern beans, 1 jar spaghetti sauce, 1 cup cooked rice, 1-2 dashes Worcestershire sauce, 1 dash red wine, 2-3 oz cream cheese, ½ teaspoon crushed red pepper flakes
- Cut tops off peppers, seed peppers and chop the tops up.
- Cook chopped green pepper in olive oil with onion and garlic until tender.
- Add northern beans, spaghetti sauce, rice, worchestershire, wine, cream cheese and red pepper flakes.
- Cook on stove until cream cheese is melted. Fill peppers & place standing up in baking dish.
- Bake at 375 for 30-40 minutes.
Wednesday – Veggie Soup from my friend Melanie
Ingredients: 1lb ground beef (I used venison), 1 bag frozen mixed veggies, 3 potatoes diced, 1 onion diced, 1 jar prego, 16 oz beef broth, 10 oz rotel, 1 can black beans
- Brown onion & meat.
- Add remaining ingredients and simmer 2-4 hours.
Thursday – Chicken Avacado wraps from Gimme Delicious
Friday– French Bread Pizza
Ingredients: 2 loaves French bread, 1 jar pizza sauce, 2 cups mozzarella, 1 package provolone cheese, any additional pizza toppings
- Preheat oven to 500 degrees.
- Cut French bread in half length-wise. Place halves on a greased backing sheet
- Top with sauce, toppings and cheese.
- Bake 5-7 minutes until cheese is melted and slightly browned
Saturday –Sloppy Joes
Ingredients: hamburger buns, 1 lb ground beef, ½ cup onion diced, 1 cup ketchup, ¼ cup mustard, 2 heaping TBL brown sugar.
- Brown ground beef and onion. Drain off excess fat. Add in ketchup, mustard and brown sugar. Mix until combined and let simmer on low until ready to serve.
Sunday – Out to Eat
Monday – Baked Penne from Domestically Speaking
Tuesday – Salisbury Steak, mashed potatoes, corn
Wednesday – Swiss Chicken from my Mother-in-law Julie
Ingredients: Chicken breasts or thighs (your preference), 1 can cream of chicken soup, sliced swiss cheese, seasoned bread crumbs
- Place chicken pieces in a greased 9×13 dish.
- Place ½ slice swiss cheese on chicken. Spoon 1 tablespoon of undiluted chicken soup on top of cheese.
- Sprinkle bread crumbs over top until well covered.
- Bake at 350 degrees, covered lightly with foil, for 45 minutes.
- Remove foil and bake 15 more minutes or until chicken is cooked through.
Thursday – Meatloaf, Sweet potatoes, Veggies
Ingredients: 1 lb ground venison (or beef), 1 egg, ¼ cup onion diced, 3 splashes of Worcestershire sauce, ¼ bread crumbs, salt & pepper to taste
- In a bowl combine all ingredients. Work breadcrumbs in with your fingers. Add more bread crumbs for desired texture.
- Transfer mixture to a greased meatloaf (Bread) pan and cook at 375 degrees for 45 minutes.
Friday – Taco Chicken Bowls from Budget Bytes
Sunday – Pancakes, eggs & bacon
Happy meal planning!
I’m always looking for quick family friendly meals, so if you want to share one, I’d love to feature it on my next meal plan!