Meal Plan Monday – January 18-31

I’m playing catch up posting meal plans for the month, so that I can be on track starting Monday!

This two week plan is a combination of comfort food, quick meals, and tasty options. I’m all about quick and easy meals. The tortilla pie and stroganoff are two of those quickies! Both of them were big hits will the kiddos too.

brinn noodles

Look at her shoveling it in!

To make things easier for you, here’s the January meal plan and grocery list. Check out this post if you missed out on the last meal plan.

Monday – Tacos, chips & guacamole

Ingredients: 1lb ground beef (I use venison), ½ cup onion diced, taco seasoning, 2 avocados, tortilla chips

Instructions:

  1. Brown the ground beef and onion until cooked through. Drain off excess liquid and mix taco seasoning according to instructions. Or make your own taco seasoning using this recipe.
  2. Mix seasoning into beef w/ water and let simmer until ready to serve.

Tuesday – Easy Chicken Fried Rice from Recipe Knead

Wednesday – Slow Cooker Turkey Chili from Tamera Mowry

Thursday – Chicken Lettuce Wraps from The Kitchn (I skipped the ginger, green onions and added shredded carrots) 

Friday – Out for Pizza

Saturday – Winter Retreat – eat at Camp

Sunday – Pancakes, bacon, fruit salad

Monday – Slow Cooker Venison Stroganoff

Ingredients: 1 lb venison (could use beef) steak cut into stew chunks, 1 can cream of mushroom soup, 1 onion quartered, 1 package onion soup mix, ½ cup milk, ½ water, 1 package egg noodles, 1 cup frozen peas (optional)

Instructions:

  1. Dump all ingredients except noodles into crockpot and mix until combined.
  2. Cook 2 ½ hours on high or 5 hours on low.
  3. 20 minutes before ready to eat, cook noodles according to package. If you want, add frozen peas to boiling noodle water for the last 5 minutes of boiling time.
  4. Drain noodles & peas and dump in crockpot. Combine and serve.

stroganoff

Tuesday – Tortilla Pie

Ingredients: 4 burrito sized tortilla shells, 1 can corn, 1 can black beans rinsed & drained, 1 ½ cups salsa, 1 tsp cumin, 2 cups shredded cheddar cheese

Instructions:

  1. In a skillet over medium high heat, cook corn & black beans for 2 minutes.
  2. Sprinkle with cumin, add salsa and stir. Remove from heat.
  3. On a cookie sheet, lay 1 tortilla shell. Scoop 1 cup of mixture and flatten on shell. Sprinkle ½ cheese over mixture.
  4. Layer another tortilla on top of cheese. Add 1 cup mixture, sprinkle w/ cheese.
  5. Repeat one more time and top with the last tortilla shell. Sprinkle cheese on top of last shell.
  6. Bake at 450 degrees for 8 – 10 minutes until top is golden brown.

tortilla pie

Wednesday – Stew & Cornbread from Iowa Girl Eats (I didn’t use gluten free ingredients)

Thursday – Chicken Enchiladas from Melinda Besinaiz 

Friday – Leftovers

Saturday – Grilled Cheese & Tomato Soup

Sunday – Kids eat free at our local Mexican Restaurant!

Happy meal planning!

xo

Debi

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