Weekly Meal Plan

Monday- We ate out since it was a holiday!

Tuesday- Slow Cooker Chicken Gyros

These turned out so yummy! I used pita pockets and this cucumber dill dip for the sauce. I served it with a Greek salad!

 Wednesday- I had planned to make Doritos Taco Salads, but I didn't have enough lettuce. So, I improvised and just kind of made something up! It ended up being pretty good and was filling. 

I cooked ground beef and added black beans and a jar of salsa. I layered Doritos on the bottom of the casserole dish. Then, I added the meat mixtures. Topped with shredded cheese and then more crushed Doritos. Bake for about 20 minutes. I served it with brown rice, so it ended up being kind of like a burrito bowl.

 Thursday- I made Crockpot Broccoli Cheddar Soup. This was pretty good! It was my first time making this. I did have to add about 1/2 cup of flour at the end to thicken it up a bit. I didn't serve anything with this and I think if I made it again I would make a panini or baked potato with it!

Friday-Like usual, was pizza night! Again, we had Papa Murphy's deLite pizza.

Saturday- We love going out to eat on Saturdays!

White Bean Chicken Chili

 Ingredients

1 tablespoon vegetable oil
1 onion, chopped
3 cloves garlic, crushed
1 (4 ounce) can chopped green chile peppers
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
2 (14.5 ounce) cans chicken broth
3 cups chopped cooked chicken breast
3 (15 ounce) cans white beans
1 cup shredded Monterey Jack cheese

 

Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, green chile peppers, cumin, oregano and cayenne.

 Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally. 

 Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm.

Homemade Chicken Noodle Soup

Ingredients

* 2-3 lbs chicken (thighs and drumsticks, skin on and bone in)
* 1/2 lb of carrot chips or sliced carrots
* 4 stalks celery, halved
* 1/2 large onion, halved
* 2 bay leaves
* water to cover
* salt and pepper to taste
* Egg noodles

Directions

1. Put the chicken, carrots, celery and onion in a large soup pot and cover with cold water. Bring to a boil and then reduce heat and simmer, uncovered, until the chicken meat falls off of the bones (skim off foam every so often). (It took about hour and 20 minutes to cook, when we did it.) When soup has about 10 minutes left to simmer, cook noddles according to directions.
2. Take everything out of the pot. Strain the broth. Pick the meat off of the bones and chop the carrots, celery and onion. Season the broth with salt, pepper to taste. Return the chicken, carrots, celery and onion to the pot, stir together.
3. Serve with egg noodles.