Meal Plan #1

Meal plan this week:

Breakfast:

• Homemade Bagels
• Banana Bread
• Pancake Muffins
• Scrambled Egg Muffins
• Crock Pot Apple Oatmeal

Lunch:

• Ham Sandwiches
• Rice-a-roni and Buttered Bread
• Baked Potatoes
• Mini Corn Dog Muffins

Dinner

• Baked Chicken and Spinach Flautas
• Crispy Black Bean Fritters with Creamy Cilantro Dipping Sauce
• Cheddar & Cracker Chicken, Mashed Potatoes & Veggie
• Pesto Chicken Stuffed Shells
• Meatloaf & Rosemary Potatoes
• Loaded Baked Potato Soup
• Beef Stew

I listed the recipes that i have here on my computer, the others come from cook books and i'm not typing all of that up. Lol

Homemade Bagels Total Time: 2 hrs 20 mins Prep Time: 2 hrs Cook Time: 20 mins Yields: 7 Bagels Ingredients: 2 teaspoons dry yeast 2 tablespoons sugar 1 1/4 cups hot water 3 1/4 cups all-purpose flour 1 teaspoon salt Directions: Put half of the water, yeast and sugar in a bowl and let stand for five minutes. Meanwhile, mix flour and salt in another bowl, and make a well in the middle in which you pour the yeast mixture and the rest of the water once the five minutes have passed. Mix, and knead the dough on a lightly floured surface for about 10 minutes. The dough should feel firm, smooth and elastic. 2 Oil a large baking bowl, and turn the dough to coat. Let it rise under a damp towel for one whole hour, until doubled in size. Punch the dough down, and let it rest for an additional 10-15 minutes. 3 Carefully divide the dough into 7-8 equally big pieces, shape into balls and punch a whole in the middle. Let them rest under a damp towel on a lightly oiled baking-sheet for 20 minutes. 4 Bring a large pot of water to a boil, and heat your oven to 190°C Once the bagels are ready, drop one or two of them into the boiling water, careful not to overcrowd the pot. The bagel should float within a couple of seconds. Boil for 1-2 minutes on one side, turn, and boil for another minute or so. Continue with all of the bagels. 5 Put the bagels into the preheated oven, and bake for 10 minutes. Take the bagels out, turn them, and continue to bake for another 10 minutes. Remove from oven, spread on some cream cheese and smoked salmon and take a big bite. You deserve it.

Pancake Muffins Ingredients: Pancake Recipe 3 Tbsp Maple Syrup Could add sausage, blueberries or chocolate chips Directions: Preheat oven to 375 degrees. Whisk together pancake mix, water and egg until no lumps remain. Stir in maple syrup. Line muffin tins with paper liners. Fill each muffin cup about halfway up with mixture. Bake at 350 degrees about 20-25 minutes or until done. Makes 12 muffins.

Scrambled Egg Muffins PREP 10 mins COOK 20 mins READY IN 30 mins Original recipe makes 12 servings Ingredients: 1/2 pound bulk pork sausage 12 eggs 1/2 cup chopped onion 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 teaspoon garlic powder 1/2 cup shredded Cheddar cheese Can add peppers, tomatoes or bacon ect. Directions: Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups, or line with paper muffin liners. Heat a large skillet over medium-high heat and stir in sausage; cook and stir until sausage is crumbly, evenly browned, and no longer pink, 10 to 15 minutes; drain. Beat eggs in a large bowl. Stir in onion, green pepper, salt, pepper, and garlic powder. Mix in sausage and Cheddar cheese. Spoon by 1/3 cupfuls into muffin cups. Bake in preheated oven until a knife inserted near the center comes out clean, 20 to 25 minutes.

Apple Oatmeal Crock Pot Meal Ingredients: 2 sliced apples 1/3 cup brown sugar 1 tsp cinnamon Directions: Throw ingredients in the bottom of the crock pot. Pour 2 cups of oatmeal and 4 cups of water on top. Do NOT stir. Cook overnight for 8 - 9 hours on low.

Mini Corn Dog Muffins

Baked Chicken and Spinach Flautas Prep Time 15 mins Cook Time 45 mins Total Time 1 hour Baked flautas stuffed with seasoned, shredded chicken, spinach, and cheese are crispy, but don’t have the greasiness of fried versions. To shred poached chicken easily, put it into the bowl of a stand mixer fitted with the paddle attachment and mix on medium for 45 seconds. Store-bought rotisserie chicken can be substituted for the poached chicken to save time. You might also like Baked Buffalo Chicken Taquitos. Author: Lauren Keating Ingredients: 1 pound boneless, skinless Chicken Thighs (about 4) 16 ounces Beer (or chicken broth) 2 cups Water 1 teaspoon Paprika 1 teaspoon Kosher Salt 1 teaspoon Garlic Powder 1 teaspoon ground Cumin 1 teaspoon Chili Powder 1 Jalapeno Pepper, minced 3 cups Baby Spinach, chopped 5 burrito-size Flour Tortillas (9 inches) 6 ounces Queso Quesadilla or other melting cheese, shredded 1 teaspoon Olive Oil, or cooking spray Salsa, for serving Directions: Preheat the oven to 450*F. Put the chicken thighs in a deep sided saute pan and cover with the beer and water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove the chicken from the liquid and shred it. Mix together the chicken and seasonings. Pour out all but ¼ cup of the cooking liquid. Add the jalapeno and spinach and cook over low heat until for 2-3 minutes, or until the spinach is wilted. Cut the tortillas in half. Spoon 1/10th of the chicken (about 1 tablespoon) along the long edge of a tortilla. Repeat with the spinach and cheese. Roll the tortilla up, starting with the straight edge. Place seam-side down on an oiled baking sheet. Repeat with remaining tortillas. Brush the flautas with olive oil or spray with cooking spray. Bake for 10 minutes, then turn them over and bake for until 10 minutes, or until crispy. Serve with salsa.

Crispy Black Bean Fritters with Creamy Cilantro Dipping Sauce Crispy Black Bean Fritters: 3 cups black bean, cooked 1 large yellow pepper, remove seed, chop into small pieces 1 small white onion, diced 2 garlic cloves, crushed 1 large tomato, chopped into small pieces 3 tablespoons chopped cilantro 1/2 cup all purpose unbleached flour 2 eggs, room temperature Sea salt and black pepper Extra virgin olive oil (for frying) Directions: Combine all the ingredients in a large bowl, stir well to combine (add more flour if it's not binding). Season with sea salt and black pepper. In a large skillet, add three tablespoons of oil to the pan on medium heat. When hot, add tablespoonfuls of the bean mixture.  Fry on one side until golden brown and crispy (about 3 minutes). Flip over for a further three minutes. Remove and drain on a paper towel. Season with fresh black pepper and sea salt. Serve with dipping sauce on the side Cilantro Dipping Sauce: 1/2 cup sour cream or Greek yogurt 1/2 small green chili, seeded and finely chopped 1 small garlic clove, crushed 2 tablespoons chopped cilantro 1 teaspoon sugar Sea salt and black pepper Directions: Blend all the ingredients for a smooth consistency. Season with sea salt and black pepper.

Cheddar & Cracker Chicken Freezer Meal Ingredients: 16 buttery crackers (such as Ritz), crushed (about 3⁄4 cup) 6 ounces sharp Cheddar, grated 1 clove garlic, finely chopped 1-2 stalks scallions, thinly sliced kosher salt and black pepper 4 6-ounce boneless, skinless chicken breasts 4 tablespoons unsalted butter, melted Directions: Heat oven to 350° F. In a bowl, combine the crackers, cheese, garlic, scallions and ¼ teaspoon each salt and pepper. Pound the chicken to about 1/4 - 1/2 inch thickness with a meat mallet. Dip the pounded chicken in the butter, then in the cracker mixture, pressing gently to help it adhere, and place on a foil-lined baking sheet. Sprinkle any remaining cracker mixture on the chicken and drizzle with any remaining butter. Bake until the chicken is golden brown and cooked through, 20-25 minutes. * To make ahead/freezer meal - Prepare the chicken as directed above. After coating it in the cracker mixture, place chicken in a gallon sized freezer bag, seal and freeze flat in your freezer. When ready to prepare, place on a baking sheet and drizzle with melted butter. Bake as directed above from frozen until cooked through, possibly 30-35 minutes depending on thickness.

Pesto Chicken Stuffed Shells Freezer Meal Ingredients: 12-16 jumbo pasta shells water for boiling pasta 4oz cream cheese, softened 1 cup freshly grated Parmesan or Asiago cheese + 1/4 cup for topping 3 tablespoons prepared pesto (homemade or store bought) 2 cups shredded cooked chicken 2 cloves garlic, minced salt and pepper to taste Directions: In a large pot over high heat, boil water and prepare pasta shells as directed on package. Cook pasta shells only until al dente. The pasta will finish cooking when the dish is baked. Drain the pasta shells and set aside. In a large bowl, combine the rest of the ingredients, except the 1/4 cup of cheese for the topping. Fill the pasta shells with the filling and place in a baking dish.  Sprinkle the remaining 1/4 cup of cheese over filled shells. Preheat oven to 350 degrees and bake shells uncovered for 30 minutes or until shells are bubbling hot and cheese melts. * To make ahead/freezer meals - Prepare as directed but place filled shells in an oven- and freezer-proof baking dish. Top with remaining 1/4 cup of cheese over filled shells, cover and freeze. When ready to prepare, defrost. Preheat oven to 350 degrees and bake shells uncovered for 35-40 minutes or until shells are bubbling hot and cheese melts.

Meatloaf & Rosemary Potatoes Freezer - Crock Pot Meals Ingredients: 1 lb. ground beef 1/2 cup bread crumbs or crushed butter crackers 1 package onion soup mix 2 eggs 1/4 cup ketchup 3 T. worcestershire sauce 2 T. steak sauce (A-1 sauce) 1/4 cup chopped onions Potatoes: 1 lb quartered red potatoes 3 T. olive oil 1 T. rosemary Directions: Combine all ingredients for meatloaf and form into a loaf pan.  Pack it really well to ensure the meatloaf is firm and not mushy.  Place pan into a freezer bag and freeze.  Place potatoes, olive oil and rosemary in separate freezer bag, toss well to coat and freeze.  When ready, remove meatloaf from pan and place in bottom of crockpot.  Put potatoes around edge of meatloaf and cook on low for 6-8 hours.  Serve meatloaf with warm potatoes & green beans!

Loaded Baked Potato Soup Freezer - Crock Pot Meals Ingredients: 1 bag of diced potatoes (found in the deli section) 1/2 cup chopped onion 32 oz chicken broth 2 cups heavy cream 3/4 lb. chopped cooked ham steak Toppings: 1 bag shredded cheese 1/2 cup cooked chopped bacon (you can use real bacon bits) 4 chopped green onions 2 T chives 1 can french's fried onions Directions: Place potatoes, chopped ham and onions in bag and freeze until ready to cook.  Thaw slightly and place pototoes, ham and onions in slow cooker.  Add chicken broth, and heavy cream and cook on low for 6-8 hours.  Ladle soup into bowls and garnish with shredded cheese, bacon bits, green onions, chives and fried onions.