Meal Plan With Lasagna and Hamburger Steak Recipes

This week I got back to meal planning and freezer meals.  It is amazing how much better I feel about my week and my stress level goes WAY down when I do this. No pictures because I left my camera was at my parents, but here are some recipes...

Sunday - Lasagna

Monday - Taco Soup for our little Halloween party/Trick or Treating with the Millers

Tuesday - Chicken Spaghetti

Wednesday - leftovers to my hair appointment

Thursday - Hamburger Steak, Crockpot Pinto Beans, and Macaroni and Cheese

Friday - Pizza

Saturday - Dips and Finger Food for football! (not sure what kind yet)

Lasagna (I can get this to make 2 small lasagnas or 1 large and 1 very small)

1 pound hamburger

1 family size jar of spaghetti sauce

1-8oz ricotta cheese

1 egg

12 oz mozzarella cheese

1 pkg of lasagna noodles

Brown hamburger and drain then mix into sauce.  Prepare lasagna noodles by boiling per the package and drain.  Mix ricotta and egg.  Layer noodles, meat sauce, ricotta and mozzarella three times or until your pan is full.  You will have a few noodles left over.

Cook covered for 1 hour on 350.  Uncover and top with the mozzarella cheese and cook for another 15 mins or until cheese is melted.

*this is based off the lasagna being thawed, not frozen.

Hamburger Steak

1 lb ground beef

4 Tsp on worchestire sauce

2 tsp garlic powder

1 onion, diced

kneed all of the above ingredients and pat into 3-4 patties.  Broil in the oven on hi for 8 mins each side.

*based on the meat thawed, not frozen.

Meal Planning Monday, Chicken Spaghetti and Crockpot Beef Stew

Sunday - Chicken Spaghetti

Monday - Chili Mac

Tuesday - Beef Stew

Wednesday - Chicken Enchiladas

Thursday - Pizza (Nicholas has a Little Gym make up class)

Friday - Nicholas will have a grilled cheese and veggies while Mommy and Daddy attend a wedding rehearsal/dinner.

Saturday - Wedding for the parents and a birthday party for Nicholas

Chicken Spaghetti (1st time trying this, but can we say FABULOUS?!)

3 - cooked chicken breasts, diced

1 - 10 oz can rotel

1 - 10.5 oz can cream of chicken

8oz sharp cheddar cheese

8oz spaghetti

While cooking spaghetti in boiling water, combine rotel, cream of chicken, and cheese in medium saucepan.  Stir until melted and combined well.  Add in chicken.  Drain spaghetti once cooked, rinse, and add to cheese mixture.  Pour into a greased casserole dish and bake for 30 minutes on 350.

Crockpot Beef Stew

1 package of beef stew meat

1 can beef broth

1 can tomato soup

3 potatoes chunked

3 regular carrots sliced

1 large onion

1 package of brown gravy mix

Place uncooked meat on the bottom of the crockpot, then add veggies, gravy mix, and soup.  Cover with broth and 1 or 2 cans of water (I use the beef broth can) depending on the size of your crockpot.  Cook on low for 8 hours.

I'm back and Improved With Meal Plans!

When I made the decision to take our family blog private, I didn't think about the fact that I had a long abandoned recipe blog! Sadly, most of my followers don't know about it, so they won't be able continue to follow along.  However, for those of you who know about it, I'm going to start posting my weekly meal plans here!  I will also post recipes as I make them so you can continue to have recipes to try.  Come back here in a day or two for this week's meal plan and a few recipes!

French Onion Soup

This recipe is important to us because it was a recipe that belonged to Michael's mom and is one of his winter favorites. I am so thankful that I was given a copy of the recipe.

Ingredients:

3 Large Onions Sliced

3 Tablespoons Butter, melted

3 Tablespoons Flour

1 Tablespoon Worcestershire Sauce

1 Teaspoon Sugar

1/4 Teaspoon Pepper

4 Cans Ready To Use Beef Broth

Directions:

Mix sliced onions and butter in crock pot, cover and cook on high for about 45 minutes or until onions brown around the edges.

In a small bowl, mix flour, Worcestershire sauce, sugar, and pepper. Stir mixture into onions. Add broth and cook on high for 3-4 hours or low 7-9 hours.

Michael prefers this served with french bread. I usually cook the bread on broil for about 3 minutes with mozzarella cheese on the melted bread. Serve soup with cheese melted on top.

Taco Soup

This is one of our favorites.  Michael loves it and we have it quite often.

1 Pound Hamburger Meat

2 Cans of Diced Tomatoes (I usually use Rotel)
1 Can of Hot Chili Beans
1 Can of Mexican Corn (drained)
1 Can of White Corn (drained)
1 Small Can of Diced Green Chilies
1 Packet of Hidden Valley Ranch

1 Packet of Taco Seasoning

Brown hamburger, drain and add taco seasoning according to seasoning pkg. Combine all ingredients in a crockpot, stir well and cook on low for 3-4 hours. We serve it with tortilla chips, sour cream, and cheddar cheese!

Paula Deen Meatloaf, YUM!

I saw an episode of Paula's Home Cooking twice while I was in the hospital a couple of months ago and this recipe just looked so yummy. We've had it almost weekly ever since!

Glaze:

1/4 cup ketchup

1 tablespoon Dijon mustard

2 teaspoons packed light brown sugar

Meatloaf:

2 pounds ground beef

1 medium onion, finely chopped

3 tablespoons ketchup

2 large eggs

1 slice white bread, torn into pieces

1 teaspoon salt

3/4 teaspoon freshly ground black pepper

Preheat the oven to 350 degrees F.

In a small bowl, whisk together all the glaze ingredients and set aside.

In a large bowl, combine all the meatloaf ingredients and mix well. Press the mixture into a 9 by 5-inch loaf pan. Bake for 30 minutes. Remove from the oven and brush some of the glaze over the top of the meatloaf. Bake for 30 minutes more. Remove from oven and let stand for 5 minutes. Turn the meatloaf out onto a serving platter and spoon the remaining glaze over the top before serving

*Sorry I am bad about taking pictures. I didn't think about it until it was too late!

Chili's Salsa

I found this recipe on a blog a few months ago, tried it, and now we're hooked! It is EXACTLY like Chili's salsa!!!!

1 (10 oz) can original Rotel (what I use, it just calls for tomatoes with chilies)

1 (14 1/2 oz.) can whole canned tomatoes (plus the juice)

4 teaspoons jalapenos (canned, diced, not pickled)

1/4 cup yellow onion (diced)

1/2 to 3/4 teaspoon garlic salt

1/2 teaspoon cumin

1/4 teaspoon sugar

1/4 teaspoon cilantro

juice from 1/2 lime

In the food processor, blend the onion and jalapenos. Next add the tomatoes, rotel, cilantro, lime and spices. The recipe calls for it to not be pureed, but mine usually is.

Place in a bowl with a lid, refrigerate, and enjoy in a few hours! It has become our favorite poolside/lake snack!