Busy Busy Busy

We had been slacking with cooking early in the summer so I had to get back on track with meal planning.

My friend Christy shared some of her charts and I really find these meal planners helpful.  I am attaching the link to the woman's blog. 

http://www.theprojectgirl.com/2009/01/19/menu-planning-form-free-download/ 

I work on it on Monday's during my lunch break, and also attach the recipes to the calendar so that I'm not fumbling with my computer when I get home searching for the recipe). I am flexible with things and leave room for changes (i.e. take out). I also keep in mind that most crock pot and/or pasta dishes will have leftovers - which makes the week easier for me. Chicken meals usually get eaten that night or we only have leftovers for the the next days lunch. Weekends are usually left blank because we just wing it!!

I know I have posted the link before but, I just think it's so easy to use, had to share again... 

 

Creamy Crock Pot Chicken & Broccoli

So, this was another easy crock post recipe. I prepped it all the night before, placed crock pot dish in the refrigerator, and came home on my lunch break to get things cooking.

This was really good -- enough to probably freeze (although we didn't). It was a lot of canned soups so, unfortunately I'm sure it was not very healthy.  I didn't have Cajun seasoning or Lawry's (picture below will explain why we didn't have the Lawry's) so I just added my own stuff -- onion powder, garlic powder, pretty much anything my hand touched I sprinkled in!! You really don't need any more salt because of the canned soups).

INGREDIENTS:

3-4 boneless chicken breasts
1 14oz can cream of chicken soup
1 14 oz can cheddar soup (they have a reduced sodium one that I used)
1 14 oz can chicken broth
½ teaspoon salt  (I didn't add this)
¼ teaspoon Cajun seasoning (I didn't have any)
¼ teaspoon garlic salt seasoning (Lawrys -- yet I didn't have any)
1 Cup sour cream
6 Cups broccoli florets, lightly steamed, just fork tender (I used frozen broccoli yet will use fresh next time)
1 Cup shredded cheddar cheese

1. Place soups, chicken broth, salt, Cajun and garlic seasoning into a crock pot over low heat. Whisk until smooth. Place chicken in, pressing to the bottom. Cover lid and cook on low for 6 hours or on high for 3 hours. 

2. When chicken is cooked, use 2 forks to shred into bite size pieces. Stir in sour cream and broccoli. 

3. Serve over steamed rice and sprinkle with cheese.

4-6 servings

http://picky-palate.com/2007/12/17/creamy-crockpot-chicken-and-broccoli/ 

Cheddar Cheese Baked Chicken

Typically, I see a recipe with more than 5 ingredients and I just get discouraged. I always think that it will be too complicated, I will just get frustrated, and the meal will not come out right! My anxiety level just shoots up when I see that flour is required!! But this chicken recipe just sounded so good, I had to take the time and make it!

My husband helped me out with this one since we had a late start on making dinner. My son really enjoyed it and kept calling it chicken nuggets!! I totally loved this one and can see myself making it as a monthly meal. May even try substituting the rice crispies with those onion fries that are on top of the green bean casserole.

We served it with a side of rice and fresh/steamed broccoli.

INGREDIENTS:

• 1/4 cup butter, melted
• 1/2 cup AP flour
• 1 tsp salt
• 1 tsp pepper
• 1 tsp garlic powder
• 1 egg
• 1 tbsp milk
• 1 cup shredded mild cheddar cheese
• 1 pouch Shake n Bake Extra Crispy
• 1 cup Rice Krispies
• 2-3 boneless, skinless chicken breasts, cut in half

1. Preheat the oven to 350 degrees F.  Pour your melted butter to coat the baking dish.
2. Mix the flour, salt, pepper, and garlic powder in a bowl.
3. In another bowl, whisk together the  egg and milk.
4. In a third bowl, combine the cheese, bread crumbs, and cereal.
5. Keep your bowls in that order and work down the line.  First, dredge your chicken in the flour mixture, dip in the eggs, then press it in the bread crumb mixture to coat.  Really push the chicken down in the bread crumbs.  Transfer to your baking dish.
6. Bake for 32-35 minutes or until coating is golden brown and chicken is done. 

Baked Spaghetti with Cream Cheese

Such an easy Monday evening meal to make!!! When I started making it my husband asked, "Is that the spaghetti with the cream cheese??? That was so good last time!!" 

I love to hear compliments like that yet, always scared it won't come out as good as the last time! But, this recipe is pretty hard to mess up -- even when, This Mama Can't Cook!!

Baked Cream Cheese Spaghetti Casserole
adapted from Food.com and salad-in-a-jar.com

12 oz spaghetti (I used thin spaghetti and angel hair pasta -- it was what we had in pantry)
1 (28 ounce) jars prepared spaghetti sauce (Used ragu, but we love sauce so I used 1.5 jars)
1 lb lean ground beef
1 tsp Italian seasoning
1 clove garlic, minced (I have never bought fresh garlic, so I used the stuff in the jar)
8 ounces cream cheese (didn't have plain cream cheese so I used the chive & onion flavor)
1/2 cup parmesan cheese, grated

Preheat oven to 350 F degrees.
In a skillet, brown the ground beef until cooked through; drain fat and stir in spaghetti sauce.  Set aside.

Cook spaghetti according to directions on packet. Scoop spoon fulls of the cream cheese into a large bowl. Drain and place cooked spaghetti in large bowl.  Add Italian Seasoning and minced garlic to spaghetti mix.  Stir until cream cheese is melted and the spaghetti is thoroughly coated. Get ready for a workout - this can be tough stirring!!

Lightly grease a 9x13" pan.  Spread a small amount of meat sauce in the bottom of the dish.  Put spaghetti on top of sauce and top with remaining meat sauce.  Sprinkle parmesan cheese on top.

Bake for 30 minutes, until bubbly.

adapted from Food.com and salad-in-a-jar.com