Meal Plan Monday – February 15-28

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 😉

brinn pout

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

Instructions:

  1. 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.
  2. Spread evenly in bottom of pan. Lay chicken pieces on rice. Place frozen broccoli around open space.
  3. Pour remaining mixture over the top of the chicken and broccoli.
  4. Sprinkle onion soup mix over the top.
  5. 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

Instructions:

  1. Cut tops off peppers, seed peppers and chop the tops up.
  2. Cook chopped green pepper in olive oil with onion and garlic until tender.
  3. Add northern beans, spaghetti sauce, rice, worchestershire, wine, cream cheese and red pepper flakes.
  4. Cook on stove until cream cheese is melted. Fill peppers & place standing up in baking dish.
  5. 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

Instructions:

  1. Brown onion & meat.
  2. 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

Instructions:

  1. Preheat oven to 500 degrees.
  2. Cut French bread in half length-wise. Place halves on a greased backing sheet
  3. Top with sauce, toppings and cheese.
  4. 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.

Instructions:

  1. 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

Instructions:

  1. Place chicken pieces in a greased 9×13 dish.
  2. Place ½ slice swiss cheese on chicken. Spoon 1 tablespoon of undiluted chicken soup on top of cheese.
  3. Sprinkle bread crumbs over top until well covered.
  4. Bake at 350 degrees, covered lightly with foil, for 45 minutes.
  5. 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

Instructions:

  1. In a bowl combine all ingredients. Work breadcrumbs in with your fingers. Add more bread crumbs for desired texture.
  2. Transfer mixture to a greased meatloaf (Bread) pan and cook at 375 degrees for 45 minutes.

Friday – Taco Chicken Bowls from Budget Bytes

Saturday– Left-Overs

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! 

xo

Debi

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8 Comments

  1. I just finished mine for the week! I always like having a plan in place and then I can flex it as needed. French bread pizza is one of my favorite easy dinners!

  2. Today is chili my husbands recipe
    1lb chorizo
    1lb ground round
    2 large cloves garlic
    1diced onion
    2 cans 40 oz Brooks chili beans
    28 oz can diced peeled tomatoes
    10 oz can RO*TEL
    28 oz can tomato purée
    Chili powder, garlic powder, salt, red pepper to taste
    ********
    Sautéed the first 4 ingredients and dump into crock pot with the other ingredients. Set to low for 6 + hrs.

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