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Meal Plan for October 12th - 18th


It’s meal plan day!!

Don’t forget to tidy your fridge and sort your coupons before planning next week’s menu!

Sunday Coupon Preview

Cooking Quote of the Week:

“We are not building a rocket ship here, people.
We’re cooking - plain and simple.”
-Emeril Legasi

Don't judge each day by the harvest you reap,
but by the seeds you plant.
- Robert Louis Stevenson


Monday - Chicken, Crab and Shrimp Gumbo and garlic bread

1 tablespoon light olive oil
2 tablespoons flour
1/4 teaspoon cayenne pepper
1 cup of chopped onions
1 green pepper, diced
2 garlic cloves, minced
3 cups chicken broth
1 (28 ounce) can diced tomatoes (with the juice)
1 cup cooked, chopped chicken
1 cup sliced okra (optional)
1/2 cup long-grain rice
1/2 teaspoon hot pepper sauce
salt, to taste black pepper, to taste
1 cup corn
1 can crab meat
1 cup fully cooked shrimp, tails removed

Heat oil in a large pot or Dutch oven over medium heat.

Combine the flour and cayenne, then whisk into oil. Reduce heat to medium-low and continue whisking for a few minutes until the roux turns a golden color.

Add onions, peppers and garlic. Cook 5 - 10 minutes until vegetables are tender.

Add broth, tomatoes, chicken, okra, rice, salt, pepper and hot sauce. Cover and simmer 20 minutes.

Add corn and crab meat; simmer 5 minutes.

Add shrimp; simmer 2 minutes longer.



Tuesday - Chicken Fajita Pizza

1 (10 ounce) can refrigerated pizza crust
1 pound boneless skinless chicken breasts, cut into 2-inch strips
1 tablespoon olive oil
1 cup sliced green bell pepper
1 cup thinly sliced onion
1 packet fajita seasonings
1/2 cup salsa
2 cups shredded Monterey Jack cheese

Preheat oven to 400 degrees.

Unroll the pizza crust onto a 15-in. x 10-in. x 1-in. baking pan that has been coated with cooking spray; pat dough into pan, slightly building up edges. Prick dough several times with a fork. Bake for 10-15 minutes or until lightly browned.

While crust is baking, sauté chicken in oil for 5 minutes. Add the green pepper, onion, and fajita seasonings; cook until vegetables are crisp-tender, about 3 - 5 minutes. Spoon chicken mixture over crust; top with salsa and cheese. Bake for 12-15 minutes or until crust is golden brown and cheese is melted.



Wednesday - Leftover Buffet
We are moving to a leftovers night on Wednesday. We tried the church's buffet meal at the church last month. Linda's cooking sure is tasty, but it isn't going to help me lose these extra pounds!!



Thursday - Breakfast-for-Supper: Baked Omelet, biscuits and fresh fruit

This recipe from The Desperate Cook. Be sure to check out all her yummy recipes!

Baked Omelet

8 eggs
1 cup milk
1/2 teaspoon seasoning salt
3 ounces cooked ham, diced
1/2 cup shredded Cheddar cheese
1/2 cup shredded mozzarella cheese
1 tablespoon dried minced onion

Preheat oven to 350 degrees. Grease one 8x8 inch casserole dish and set aside.
Beat together the eggs and milk. Add seasoning salt, ham, Cheddar cheese, Mozzarella cheese and minced onion. Pour into prepared casserole dish.
Bake uncovered for 40 to 45 minutes.



Saturday - Cheesy Spaghetti Casserole, Super Easy Caesar Salad and garlic bread

I found this recipe HERE!


Cheesy Spaghetti Casserole

2 T butter
1 cup chopped onion
1 cup chopped green bell pepper
1 lb ground beef, browned and drained
1 (28 oz) can diced tomatoes
2 (10 oz) cans Ro*tel tomatoes
1 package of fresh, sliced mushrooms, sauteed
2 (2.25 oz) cans sliced black olives, drained (optional)
1 packet spaghetti seasoning
1 (10 oz) package thin spaghetti, cooked
2 cups grated Cheddar cheese
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 cup water
1/2 cup grated Parmesan cheese

Preheat oven to 350 degrees. Grease a 13x9x2-inch baking dish; set aside. In a Dutch oven, melt butter over medium heat. Add onion and green pepper; cook 5 to 6 minutes, or until tender. Add ground beef, tomatoes, mushrooms, olives and seasoning packet.. Bring to a simmer and cook 10 minutes.
Layer half of pasta evenly over bottom of prepared dish. Spoon half of beef mixture over top of pasta. Sprinkle with 1 cup Cheddar cheese. Repeat layers.
In a small bowl, combine soups and water, mixing until smooth. Pour mixture over dish. Top with Parmesan cheese. Bake for 35 to 40 minutes, or until hot and bubbly.

Super Easy Caesar Salad

1 bag of romaine lettuce
½ cup Parmesan cheese
Croutons

For dressing, combine:

4 heaping tablespoons of mayonnaise
1 teaspoon lemon juice
1 teaspoon garlic powder
A bit of anchovy paste (optional, but good!)
salt and pepper, to taste
a bit of milk to thin, if you like

Toss lettuce, cheese and croutons with dressing, until all is well coated. Serve immediately.
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