Easing the Pain of Meal Planning

Meal planning is HUGE in keeping on budget. However it also seems to take a HUGE amount of time out of my day every 2 weeks. With the door wide open and lots of recipes that I have successfully tried, I end up frustrated with options. I was browsing a cookbook at SAM's the other day and came across one that had a different "theme" for the meals each day of the week. I decided to adopt this and the Smith household will now follow the "themes" listed below. Hoping it works out!

Meatless Monday
TexMex Tuesday
Italian Wednesday
Comfort Food Thursday
Fun Friday

Taco Seasoning Take II

I've posted a taco seasoning recipe before, but I've found one with a little more flavor to it that I will be using from now on. The recipe is for 2 lbs. of meat. I made it in mass and it's about 1 1/2 T per pound of  meat.

Ingredients:
1 T chili powder
1/4 t garlic powder
1/4 t onion powder
1/4 t crushed red pepper
1/4 t oregano
1/2 t paprika
1 1/2 t cumin
1/2 t salt
1 t black pepper

Baked Tacos

BIG HIT! J and I both loved these baked tacos. The recipe called for 2 pounds of ground beef...however, I am looking to cut corners in our budget any way we can as we kick the Dave Ramsey "Debt Snowball" in to high gear. Sooooo...I used one pound instead. I figure if I cut the meat in half in every recipe, that will add up to big bucks on the grocery budget.

Ingredients:

1 lb ground beef
1/2 onion, chopped

4 oz green chilies

8 oz tomato sauce
16 oz refried beans

shredded cheese

hard taco shells*

taco seasoning**

Directions:

Heat oven to 400 degrees

Brown beef and onion

Drain beef, return to skillet

Add chilies, refried beans, tomato sauce, and taco seasoning

Mix well

Spoon into shells

Place shells in an oven safe baking dish
Sprinkle with cheese
Bake until cheese is melted

You can of course add lettuce, salsa, sour cream, and anything else you like once they're done baking!

*I would only make however many you plan to eat at the time. The shells aren't that great re-heated. The mixture will be good left over. Just spoon into shells and bake like before.

**I use 2 T of my homemade mix taco seasoning.

Crockpot Italian Chicken

Yet another Pinterest recipe success! This was SO easy and SO tasty! I will definitely be putting this on the list to make during the school year!!!

Ingredients:
3-4 chicken breast (filet them in half for better cooking)
2 cans cream of chicken (I use my mix)
8 oz cream cheese (soften)
2 T garlic powder
1 packet Zesty Italian dressing powder
noodles

Directions:
Mix all ingredients except noodles in crock pot
Cook on low 5 hours
Cook noodles according to directions when ready to serve!

That's it folks! Easy, easy, easy!!!

Southwest Chicken Wraps

Ingredients:
1 c cooked rice

1 c shredded chicken (cooked)

1 can black beans, rinse/drain

1 green onion, chopped

1/2 bell pepper, chopped

2 c cheese

1 lime, juice (I use about 1 T)

1/2 T cilantro

1/2 T chili powder

1 t cumin

1/2 t garlic salt

6 tortillas

Directions:
Mix all ingredients, except cheese

Sprinkle cheese over tortillas and spread mix down center, fold up

Spray tortilla with PAM on all sides

Cook first on fold side down for 3 min over medium heat (or until golden brown)

Turn and repeat

*May add salsa or sour cream

Spinach Stuffed Shells

I really like these but haven't made them in a long time. I haven't found any gluten free shells. If you find them...let a girl know! This recipe is from Southern Living

Ingredients:
18 jumbo shells
20 oz chopped frozen spinach, thaw
1 lb ground beef
1/4 t nutmeg
1/2 t salt, separated
1/2 t pepper, separated
16 oz marinara sauce (I love Newman's Own)
16 oz ricotta
1 egg
1/2 c Parmesan

Directions:
Cook pasta according to directions
Drain spinach well
Cook ground beef, drain and return to skillet
Stir in nutmeg, 1/4 t salt, 1/4 t pepper, and sauce
Stir together ricotta, egg, Parmesan, 1/4 salt, 1/4 pepper in a bowl - spoon into shells
Spread 1/2 sauce in a lightly greased 13x9 baking dish
Arrange shells over sauce
Pour remaining sauce over shells
Bake, covered at 350 for 30 minutes

*Stuffed shells may be frozen up to 1 month before baking - thaw in fridge overnight - let stand at room temp for 30 minutes then bake as directed

Rosemary Roasted Chicken

Another McCormick recipe card! I'm not a HUGE rosemary fan. I've tried cooking it with what it calls for, with zero rosemary, and then with half of what it calls for. The half is generally what I do. But, if you don't mind it's flavor...sprinkle away!

Ingredients:
2 t paprika
1 1/2 t crushed rosemary
1 t minced garlic (I usually add a little more because we're garlic adicts)
1/2 t black pepper
2 T olive oil
1 t salt
2 lb chicken
1 1/2 lb potatoes

Directions:
Line baking pan with foil, spray with PAM
Mix all ingredients in a large bowl
Toss chicken and potatoes, coat well
Arrange chicken and potatoes in a single layer on pan
Roast in preheated oven (425) until chicken is done and potatoes are tender (about 30 minutes)
Turn potatoes occasionally