Meal Planning: Week 1 & 2: 4/16-4/27

Alrighty...

I just finished up my two week menu plan.

Thought I'd share it with you.
Actually I thought I'd start sharing them on a regular basis.
Two reasons.
I thought you might like some new ideas.
And also so I can go back in a few months and just pick a week.

Because let's face it.
Meal planning and grocery list shopping can be a real time consumer.

And how great would it be to just hop on the blog, pick a week that looks delish and be done?!

I shop for two weeks of meals at a time.
I explain more how I meal plan and shop my pantry here.

I'm doing a lot of grilling, salads and sandwiches for the next two weeks.
Spring time has me craving fresh veggies and easy dinners!

So here we go.

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Breakfast

Pancakes

Oatmeal

Scrambled Eggs with Toast

Cereal

*I like to make our weekend breakfasts a bit more special.
I'll be trying these two new recipes. I've listed the recipes below*

Cherry Breakfast Swirl

Apple Puff Pancake

LUNCH

*For Kids*

PB&J's

Macaroni and Cheese

Bean and Cheese Quesadillas

Cottage Cheese with Fruit

Meat and Cheese Tortilla Rollups

Leftovers

*For Travis*

PB&J's

Crackers and Cheese

Ham & Cheese Subs

Leftovers

*For me*

Boca Burgers

Salads

Broiled Broccoli

SUPPER

Monday (16th)-Grilled Avacados topped with Grilled Chicken & Queso. Served with mexican
rice

Tuesday (17th)- Ham and Cheese Sandwiches (busy night of activities)

Wednesday (18th)- Grilled Chicken served with Tomato, Mozzarella and Avacado Salad

*for the salad I just chop up my tomato and avacado. Then add chunks of mozzarella.
Drizzle with olive oil and add salt and pepper.
Super easy and delish!

 

 

Thursday (19th)- Turkey Cobb Sandwich with Veggies & Dip

*for the sandwich I am going to use Sourdough bread.  Add deli turkey, provolone cheese, lettuce, tomato, bacon and hardboiled egg.  Top it off with spicy mustard or whatever you prefer.

Friday (20th)- Lasagna served with Salad and French Bread

*I use the Pioneer Woman's recipe for the lasagna. It makes a TON!!!

Saturday (21st)- Steak on the grill, Baked Potatoes and Salad

 

 

Sunday (22nd)- Leftover Lasagna

 

 

Monday (23rd)- Garlic Chicken Pizza served with Salad

*I will make my own pizza dough (this recipe coming). 

Bake your chicken in the oven until it's done.
Then chop it up.
Toss the chicken in your favorite ranch dressing.

Prebake your dough.

Top your pre-cooked pizza dough with your ranch chicken, sliced green onions, diced tomatoes, chopped garlic and mozzarella cheese. 
I also sprinkle a bit of garlic powder over the top as well.

Tuesday (24th)- Crockpot Sloppy Joes and Curly Fries

*I use this recipe for the Sloppy Joes

 

 

Wednesday (25th)- BLT's served with Chips & Dip

Thursday (26th)- Meatballs served with Zucchini Cakes

*I'll post these recipes after I try them out...the cakes may be a flop for all I know :) *

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Apple Puff Pancakes

1/4 Cup Butter

1/4 Cup Brown Sugar

1 Teaspoon Cinnamon

1 Apple, peeled, cored, and thinly sliced

5 Large Eggs

1/2 Cup Milk

1/2 Cup Flour

Dash of Salt

Syrup (for serving)

Heat the oven to 425 degrees.

Place the butter, brown sugar, and cinnamon in a 9-inch glass pie plate.

Heat in the oven until the butter is melted and bubbly- 5 minutes.

Remove from the oven, stir well and mix in the apple slices.

Return to the oven and bake for 2 minutes.

Meanwhile, combine the eggs, milk, flour and salt in a blender or food processor and process until forthy-1 minute.

Pour over the apple mixture.

Bake until the cake is puffed and the center is set- 18 to 20 minutes.

Serve warm with maple syrup or sprinkled with confectioners' sugar.

Cherry Breakfast Swirl

1 1/2 Cups Sugar

1 Cup Butter

2 Teaspoons Vanilla Extract

1 Teaspoon Almond Extract

4 Large Eggs

3 Cups Flour

1 1/2 Teaspoons Baking Powder

1 21-ounce can cherry pie filling

1/2 Cup Sliced Almonds (about 2 ounces)

Prepare the batter: Heat the oven to 350 degrees. Butter a large jelly-roll pan.  Cream the sugar with the butter in a large mixing bowl with an electric mixer on medium speed until fluffy. Beat in the vanilla and almond extracts and the eggs.  Reduce the mixer speed to meium-low and beat in the flour and baking powder just until blended.

Bake the Cake: Spread two-thirds of the batter in the prepared pan; the batter will look insufficient and will spread very thinly   Scatter spoonfuls of the cherry filling over the top and dot with tablespoonfuls of the remaining batter.  Then, using the back of a spoon, flatten each little mound of batter just a bit.  Sprinkle on the sliced almonds.  Bake until the cake is lightly browned- 28 to 30 minutes.  Serve warm or at room temperature.  Store in the pan, covered with plastic wrap, up to 3 days.