Meal Plan 1/24-1/31

Mon.- enchiladas w/ Spanish rice

Tuesday- leftovers

Wed.- sausage/crescent thing & scrambled eggs https://www.blogger.com/comment.g?blogID=27957835&postID=7216926524613382490

Thur.- chicken salad (Salad with chicken in it, not really chicken salad)

Fri.- Mellow Mushroom (Date night!!!)

Sat.- salsa corn chowder - http://allthingshendrick.blogspot.com/2009/06/winner.html

Sun.- leftover soup

Meal Plan 1/18-1/24

I've started planning out our meals 2 weeks in advance to help organize our lives and to help save money on the grocery bill. Both of these things have been accomplished since I've started planning them out. We also eat out far less when I have a plan and we have recently started paying off our debt using Dave Ramsey's Total Money Makeover so this is essential. I try and plan meals around what meat I have in the freezer and what coupons/sales are that week. With that being said, I don't always have lots of meat in the freezer. I always have lots of pasta, potatoes, sides, etc. but not alot of meat so I've started making one meal a week that doesn't include meat. I also make soup every weekend during the cold months. I'll make it Saturday morning and we'll reheat it for lunch on Sunday afternoon.

Mon.- leftover calzone

Tues.- sandwiches (This day I had an appt. in Raleigh so Rob made these and we ate on the way)

Wed.- baked chicken, couscous, asparagus

http://www.cooks.com/rec/view/0,1839,150180-228205,00.html

Thur.- pasta primavera

http://allrecipes.com/Recipe/Pasta-Primavera-with-Smoked-Gouda/Detail.aspx

Fri.- leftovers

Sat.- red lentil soup

http://www.101cookbooks.com/archives/red-lentil-soup-recipe.html

Sun.- leftover soup

Sausage & Spinach Calzone

I'm posting this recipe on here because I have to search for it in my email every time I want to make it... and that's often. It's one of our favorites!!! Also a great way to add in spinach and make it super tasty.

1 10 oz package frozen chopped spinach (thawed and squeezed to drain)
1 lb. Sausage (cooked and crumbled)
1 2cup package of shredded cheese (either Mozzarella or Italian blend)
3 TB Parmesan cheese (if I have fresh that's what I use otherwise I just use
what's in the can in the frig already)
3/4cup Cottage cheese
1/2cup Sour Cream
1/4cup (2 oz) Cream cheese
1 tsp Garlic powder
Pepper to taste

1 refrigerated pizza crust roll ( I typically use pillsbury)
1 Jar Spaghetti sauce

Prepare sausage and Spinach. (While my sausage is cooking I do the spinach
in a covered dish in the microwave)

In separate bowl. Mix cottage cheese, sour cream, cream cheese, garlic and
Parmesan cheese. I use my hand beaters to get this really smooth.
Then I add the spinach. (Don't forget to squeeze it before adding) I still
use my hand beater after adding the spinach. Then by hand I add the sausage.

Using a cookie sheet sprayed with Cook spray. I spread out the pizza crust
to cover the whole pan. Then on half (long ways) You put the cheese/spinach
mix. Leave about a 1/2 in or so on each end. Then sprinkle the shredded
cheese on top of the mix. Now fold the dough over to meet. Mash edges
together. I have a twist method to do this but I could never explain it in
writing. Just so long as the dough is mashed together to form a seam is all
that matters. Then bake according to pizza crust roll temp. usually this is
400 to 425.

Heat sauce in separate pan.

Tomato Grits

This recipe is from my mom. These grits have become a Christmas morning family tradition along with our omelets or breakfast casserole. They are yummy!

Ingredients
1 1/2 cup whole milk (or any milk you have)
2 1/2 cups water
1 cup quick grits
1 tsp salt
1 stick butter plus 1 tbsp
1/3 cup scallions - chopped
1/4 tsp garlic powder
2 1/2 cups shredded cheddar cheese
1 can Rotel tomatoes

Bring water and milk to a boil, add salt & grits - return to boil stir 1 minute. Reduce heat, cover and cook 3 minutes, add stick of butter, stir, cover and cook 3-5 minutes. Remove from heat, set aside. Melt remaining butter (1 tbsp) in skillet add scallions, saute 1 minute. Add to grits along with garlic powder & cheese (1 1/2 cups) Stir. Add tomatoes, mix well - Pour into baking dish and bake 35-40 minutes 350 degrees. Sprinkle remaining cheese (1/2 cup) on top last 5 minutes of cooking.

(Can use fresh garlic instead of powder, just saute it with the scallions)

Buffalo Chicken Dip

This recipe is from my very best friend here in Wake Forest, Rachael Davis. I've never had her buffalo chicken dip but I have had this same recipe when I visited my sisters school in Ohio. Because we liked it so much my family tried to recreate this dish later that weekend with no recipe in hand, just guessing and we made it TOO HOT! My family will be glad to know we have the real thing.

Ingredients:

Rotisserie chicken 1 package cream cheese

1 bottle Ranch dressing 1 bottle buffalo wing sauce

1 package shredded cheese

1. Shred chicken.
2. Spray olive oil in pyrex dish and put in chicken.
3. Pour ¾ bottle of wing sauce over chicken.
4. Melt cream cheese and ranch together in the microwave.
5. Pour mixture over chicken.
6. Sprinkle with shredded cheese.
7. Bake at 350 for 25 minutes.

Rachael also informed me that this can be a whole meal and that it's especially good during football season. ;)

And I just had to include a picture of our good friends, Dan, Rachael & Lana Davis.

Shrimp and Cabbage Lo Mein

I thought I would start this blog out myself but I must admit up front that since I am young and a newlywed that there aren't lots of recipes that I can call my own. So, everytime I post I will tell you what I'm cheating from. This time it's from the Martha Stewart Everyday Food magazine. My super cool friend Stacey got me a subscription a few months ago and it has been a life saver! This one in particular is one of our favorites.

serves 4
prep time: 20 min.
total time: 20 min.

Ingredients

8 oz. linguine 1 tbsp. vegetable oil
coarse salt and ground pepper 1 lb. large shrimp, peeled and deveined
1/4 c. soy sauce 2 garlic cloves, minced
1/4 c. rice vinegar 1 head green cabbage (2 lbs.) halved, cored, 2 tsp. grated, peeled fresh ginger and thinly sliced
1/2 tsp. sugar 1/4 c. fresh cilantro leaves, for serving
1/2 tsp. red pepper flakes (optional)

1. Cook linguine in a large pot of boiling salted water until al dente. Drain, return to pot, and set aside. In a small bowl, combine soy sauce, vinegar, ginger, sugar, and red-pepper flakes; set mixture aside.

2. While pasta is cooking, heat oil in a large skillet over medium. Add shrimp and half the garlic; season with salt and pepper. Cook, tossing frequently, until shrimp are opaque throughout, 2 to 3 minutes. Transfer to a plate (reserve skillet).

3. Place cabbage, remaining garlic, and 1/2 c. water in skillet. Cook, stirring occasionally, until cabbage is crisp-tender, 6 to 7 minutes. To pot with linguine, add cabbage, soy-sauce mixture, and shrimp; toss to combine. Serve, garnished with cilantro, if desired.