Weekly Menus!

As I am learning how blogging works, I’ve decided to remodel. Below are previous weeks’ menus:

Week of March 15th:

** No Corned Beef & Cabbage **
BBQ Pulled Pork in the crockpot (had 4# leftover from the last time in the freezer that needed to get used)
Split Pea Soup w/ham

Turkey Burgers — marinate 8 oz turkey in worcestire, garlic, red pepper flakes for an hour or so. I pan fry to cook. I think I am serving this with homemade sweet potato fries and a salad

Chili Burgers

Week of March 8th:
The Most AMAZING Beef Stew
with Easy Homemade Bread (made a few weeks ago, frozen)

Shrimp Scampi made with white wine, several cloves of garlic, fresh parsley, fresh spinach, and tomato. Pasta is angel hair made with bazil/tomato/artichoke flour

Stir Fry: Frozen mixed asian veggies, wild alaskan salmon, maybe brown rice

Homemade Vegetable Pizza (Didn’t make last week) – using this crust

Salisbury “steak” — never tried, still have staples in pantry

Grilled Cheese w/tomato soup — didn’t make the previous week

Week of March 1st:

Chicken Makhani in the Crockpot

Homemade veggie pizza with this crust

Pork Chops with Mushrooms (see below for link)

Homemade tomato sauce with spaghetti squash

Week of February 22nd:

Veggie Lasagna — sub in low-fat cottage cheese, 5oz mozzarella on top, tons of veggies – 2 peppers, 1 onion, 1 carrot, 1 celery stalk, 5 cloves garlic, 1 zucchini, 10oz mushrooms, and 1 tomato (chopped in food processor, sauteed to reduce moisture), TJ’s no-boil noodles, and 1 jar Ragu Light sauce. Serves 6: 305 cal. a serving.

Crustless quiche: 2 eggs, 2 egg whites, 1 cup + skim milk, 4 oz full fat Jarlsberg swiss, 8 oz Plainville Turkey Ham (for bottom), 1 box frozen spinach, 1 red bell pepper, and 1 onion. Served 8: 95 cal. a slice.

Leftover BBQ Chicken made into Chicken salad

Didn’t do salisbury “steak” last week – might do this week

Tomato Soup w/grilled cheese

Week of February 15th:

Crockpot Taco Soup

Salisbury “Steak” – did not make last week, only requires pantry supplies

Roast Pork Tenderloin w/butternut squash

Chicken BBQ Tortillas or English Muffin Pizza (Shredded Chicken, 1 oz cheddar, BBQ Sauce, and Onions broiled for a few minutes to melt cheese) with salad

Oat Crusted Tilapia with sweet potato fries

Back-up: BLTs with salad

Week of February 8th:

Meatloaf
Serve with Baked Potato, Baked Sweet Potato, or Rice. Brussel Sprouts.

Pork Chops with Mushroom Gravy
Serve with salad and yellow rice.

Salisbury “Steak” with Noodles
Serve with salad or broccoli.

Turkey Soup with WW Cous Cous
Leave in the fridge for quick lunch.

Naked Chicken Parm
Serve with WW pasta and salad.