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Menu Plan Monday 11/14

by Dana Zeliff on
in Menu Plan, My Kitchen

Disclosure: This post may contain an affiliate link.

We have an easy and quick meal plan this week.  Hubby is working different hours, so my menu is based on the kids favorite foods.

Monday
Chicken stir-fry over rice

Tuesday
Hot Dogs with fries and garden salad

Wednesdays
Taco’s with refried beans and Mexican rice from freezer

Thursday
Sandwiches (heading to the Great Bridge/Hickory YMCA for a Coupon Meet)

Friday
Pizza night and a movie

Saturday
Crockpot Chicken with mashed potatoes and green beans

Sunday
Early Thanksgiving Dinner with in-laws

This post is linked to Org Junkie

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Menu Plan Monday (10/24)

by Dana Zeliff on
in Menu Plan, My Kitchen

Disclosure: This post may contain an affiliate link.

I’m trying 2 new squash recipes this week.  Harris Teeter has Fall Squash on sale for $0.99lb through Tuesday.

Monday
Sausage with Zucchini and Mushrooms over rice

Tuesday
Chicken with baked acorn squash (with brown sugar & butter) & homemade mac & cheese

Wednesday
BBQ Bacon Stuffed Meatloaf with green beans and mashed potatoes

Thursday
Leftovers

Friday
Roasted Butternut Squash and Bacon Pasta with bread from breadmachine

Saturday
BBQ Pork Ribs with potatoes & fresh veggies from Wednesday sales

Sunday
Sister-In-Law Baby shower

Grocery Items
Hickory-smoked Bacon
Parmesan Cheese
Cheddar Cheese
Shallots

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Harris Teeter Weekly Menu (Guest Post)

by Dana Zeliff on
in Harris Teeter Weekly Ad, Recipes

Disclosure: This post may contain an affiliate link.

Alison with Coupon Kitchen creates dinners from the sales at Harris Teeter, Bi-Lo, and Lowes Foods.  This week she is sharing her Harris Teeter meal plan with us.  I think I’ve found a few new recipes ideas.

Harris Teeter Weekly Menu October 10-14

Monday: Spaghetti
Tuesday: Chicken with Sage Butter & Butternut Squash Gratin
Wednesday: Three Bean Chili
Thursday:Sauteed Chicken & Zucchini with Squash & Apples
Friday: Chicken & Lemon-Leek Pasta

Shopping List

Bio: I live in Wilmington, NC with my husband and two puppies who are our furry children.  I’m a health coach by day who enjoys looking for deals and cooking in my spare time. Combining these two passions I have developed Coupon Kitchen (www.coupon-kitchen.com) to assist others who don’t have the time or patience to create healthy, budget-friendly weekly menus.

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Menu Plan Monday (10/10)

by Dana Zeliff on
in Menu Plan, My Kitchen

Disclosure: This post may contain an affiliate link.

I actually have a menu plan ready this week!  Very proud of myself – especially since I will be gone at the Save Up Conference in NY most of the week.  I had to make sure hubby was prepared, so they didn’t have takeout all week.

Monday
Pork Chops with spaghetti Squash – my first time preparing spaghetti squash

Tuesday
Burgers on the grill with fries

Wednesday
Spagetti with Meat Sauce

Thursday
Beef roast in crockpot with carrots, potatoes and mushrooms

Friday
Dad’s dinner out with kids

Saturday
Artichokes with potatoes

Sunday
TBD – I’ll be back home

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Chicken BLT Taco Salad Recipe

by Dana Zeliff on
in Recipes

Disclosure: This post may contain an affiliate link.

This would be a great recipe idea for a potluck event.  We are big fans of Mexican-type dished in my family.

Chicken BLT Taco Salad

Ingredients

Dressing:
1/2 cup Old El Paso® Thick ‘n Chunky Salsa
1/2 cup French dressing

Salad:
8 slices bacon, cut into 1/2-inch pieces
4 boneless skinless chicken breasts, cut crosswise into 1/2-inch slices
6 cups torn romaine or iceberg lettuce
1 medium yellow bell pepper, coarsely chopped
2 large tomatoes, coarsely chopped
1 medium avocado, peeled, pitted and cut into thin wedges
1 1/2 cups shredded Colby-Monterrey-Jack cheese blend
1/4 cup sour cream, if desired
1 cup small triangular tortilla chips

Prepare:

  1. In medium bowl, mix dressing ingredients until well blended.
  2. In 12-inch nonstick skillet, cook bacon over medium heat until crisp. Drain on paper towel; reserve 1 tablespoon drippings in skillet. Add chicken to skillet; cook and stir over medium heat 4 to 6 minutes or until browned and no longer pink in center. Cool slightly. Refrigerate 30 minutes or until chilled.
  3. In deep 3-quart salad bowl, layer lettuce, chicken, bacon, bell pepper and tomatoes. Top with dressing. Serve immediately or refrigerate up to 24 hours.
  4. Just before serving, top with cheese, avocado, sour cream and tortilla chips.

Recipe and image courtesy of BettyCrocker.com & Stretching Your Budget!

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Menu Plan Monday (09/19)

by Dana Zeliff on
in Menu Plan, My Kitchen

Disclosure: This post may contain an affiliate link.

This weeks menu plan is based almost entirely from my stockpile.

Monday
Chicken with black bean burritos (I made the chicken with corn & salsa in the crockpot the other night – now just shredding the leftovers for burritos)

Tuesday
Easy Tortellini Soup with bread from breadmachine

Wednesday
Sandwiches – school function

Thursday
Pasta Jambalaya – made with beef sausage (recipe to follow if good)

Friday
Pizza & a movie night

Saturday
Burgers on the grill with fries

Sunday
Dinner at my mom’s

Needed items:
Zucchini

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Menu Plan Monday (09/05)

by Dana Zeliff on
in Menu Plan, My Kitchen

Disclosure: This post may contain an affiliate link.

The kiddos start back at school tomorrow, so I’m hoping to get back on a normal schedule.  I added a shopping list to the bottom of what I need to make this weeks meals.  Everything else I have in my stockpile.  I’m hoping this helps show how purchasing what’s on sale can make meal planning easier and save money.

Monday
Teriyaki marinaded chicken on grill with carrots and rice

Tuesday
Lasagna with bread from bread machine & salad

Wednesday
Turkey Pita bread sandwiches with soup

Thursday
Leftovers

Friday
Turkey Burgers with fries

Saturday
Crock pot chicken with potatoes and a fresh veggie from Wednesday sales

Sunday
Hubby’s choice

My shopping list for dinners:
Lettuce
Mushrooms
Pita bread
Fresh veggie for Sat.

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