Wednesday, January 29, 2014

Meal Planning



So, I'm trying out a new meal-planning method. I'm planning meals one month at a time and trying to only shop twice a month (1st and 15th, and based on sale prices may change up the veggie side dishes!). Here is the first month:
  1. Out of Town
  2. SUPER BOWL! Chicken Fajita Burritos with chips & guacamole
  3. Teriyaki Chicken* {UPDATE: recipe not coming -- it wasn't as great as I hoped!} and artichokes
  4. Baked Ziti* and asparagus
  5. Breakfast for Dinner 
  6. Leftovers
  7. Beef & Bean Oven Tacos and green salad
  8. DATE NIGHT♥
  9. Chicken Pot Pie
  10. Slow Cooker Old Bay Rotisserie Chicken with roasted Brussels sprouts and French bread
  11. Turkey Burgers with Sweet Potato Fries
  12. Chicken Salad Sandwiches {recipe to come} and green salad
  13. Hamburger Oriental Casserole and applesauce
  14. Valentine's Day♥ Steak with twice baked potatoes and fresh green beans
  15. English Muffin Pizza and green salad
  16. Leftovers
  17. Cabbage Buns and sautéed squash medley
  18. Grilled Chicken with roasted Brussels sprouts and crescent rolls
  19. Spaghetti with Meat Sauce and green salad
  20. Tangy BBQ Chicken* and butternut squash
  21. Stuffed Bell Peppers and artichokes
  22. DATE NIGHT♥
  23. Mexican Chicken* with sautéed bell peppers
  24. Leftovers
  25. Baked Chicken Thighs and fresh quinoa salad
  26. Birthday Celebration! -- Dinner TBD
  27. Sloppy Joes and green salad
  28. End-of-month Take Out
*Freeze-ahead meals that are already made!


Thursday, January 23, 2014

Mexican Chicken

Ingredients:

  • (1) 10-oz can Rotel
  • (1) 15-oz can tomato sauce 
  • (1)10-oz  can enchilada sauce (I'm a wimp so I like mild)
  • 1 package taco seasoning
  • 2 pounds boneless, skinless chicken breasts


Directions:
  1. Mix first four ingredients in slow cooker and then add chicken. 
  2. Cook for 8 hours on low or 4 on high, or until chicken reaches an internal temp of 165*. 
  3. Remove cooked chicken and shred, then return chicken to sauce and allow to marinate for 10-15 minutes. 
  4. Chicken is great over rice or rolled up in a tortilla with sautéed onion and bell peppers! 
Serves 6+