Meal Plan - Week One:

I am going to update this post with the recipes as I make them this week, creating a running shopping list at the bottom. I know it's Tuesday today but with the holiday everything kind of got crazy. We ate at my MIL's last night and had hamburgers. I don't think anyone needs a recipe for those! LOL So consider Monday a free choice day this week.

Day 2:
Cheesy Potato Pork Chop Bake

Ingredients:
1/2 pkg Ore-Ida frozen Potatoes O'Brien (or any frozen hash brown potatoes - about 15 oz)
1 can cream of celery soup
1/2 cup sour cream
1/2 cup milk
1 medium onion, chopped
1 cup shredded cheddar cheese
1 tbsp olive oil
4 pork chops, 3/4 inches thick
1 tsp garlic powder
salt & pepper (to taste)

Directions:
Heat oven to 350 degrees. In a large bowl, mix potatoes, soup, sour cream, milk, onion and shredded cheese. Spoon mixture into an ungreased 9x13 pyrex baking dish. Cover with foil. Bake 45 minutes.

Meanwhile, in a skillet, heat oil over medium-high heat. Add pork chops, sprinkle with salt & pepper and half of the garlic powder. Cook 3-5 minutes on each side until browned.

Remove foil from baking dish. Place pork chops on top of potatoes. Bake 25-35 minutes longer until pork chops are done and edges are bubbly. Enjoy!


Day 3:
Baked Chicken Fingers w/Honey Dijon Dipping Sauce

Ingredients:
3-4 Boneless Skinless Chicken Breasts, cut into strips
2 tbsp vegetable oil
1 cup bread crumbs (or panko)
2 tbsp grated Parmesan cheese
1 tsp dried oregano leaves
1/2 tsp salt
1/4 tsp pepper

Honey Dijon Dipping Sauce
2 tbsp honey
2 tbsp dijon mustard
1 tbsp vegetable oil

Directions:

Preheat the oven to 400 degrees. Spray a baking sheet with nonstick cooking spray.

Cut each of the chicken breasts into 4 or 5 lengthwise "fingers". Place in bowl. Add the vegetable oil and stir to coat everything evenly.

In a large ziploc bag combine bread crumbs, Parmesan cheese, oregano and salt & pepper. Add the chicken strips, 3 or 4 at a time, and shake to coat with the crumb mixture. Arrange on prepared baking sheet. Repeat until all chicken is coated.

Bake for 10 minutes, turn the strips over and continue to bake for another 10-15 minutes until nicely browned and cooked through.

Meanwhile, make the dipping sauce by combining the ingredients in a food processor and blending until smooth & creamy.

Serve the chicken fingers hot or at room temperature with the dipping sauce.



Day 4:
Beef Fajitas

Ingredients:
1 lb top round steak or london broil cut into 1/2 inch strips
2 limes
2 cloves garlic, minced
4 tbsp olive oil, divided
1/2 tbsp honey
2 large onions, sliced
1 pkg fajita seasoning, divided
1/4 cup water
1 red pepper, cut into strips
1 green pepper, cut into strips

1 pkg 8" flour tortillas
2 cups shredded cheese
sour cream
salsa

Directions:
Squeeze the juice of two limes into a large bowl. Add minced garlic, 2 tbsp olive oil, 1/2 tbsp honey and 1 tbsp fajita seasoning. Stir to blend. Add meat to bowl and marinate about an hour.

Slice onions and peppers into thin slices. Add remaining 2 tbsp olive oil to a large skillet on medium heat. Saute onions stirring occasionally for 5 minutes then remove from skillet.

Turn heat to medium-high. Add meat in marinade and peppers to skillet. Cook for 5 minutes until meat is browned.

Add onions back into skillet and add remaining fajita seasoning and 1/4 cup of water. Cook and stir for 3 minutes until heated through and thickened.

Assemble on flour tortilla adding cheese, salsa and sour cream to taste.


Day 5:

Mom's Meatloaf

Ingredients:
1-2 lb ground beef
1 small onion, chopped
1 egg
1 can golden mushroom soup, divided
1/2 cup carnation evaporated milk
1 small can sliced mushrooms (or fresh)
1 tbsp yellow mustard
2 tsp garlic powder
salt, pepper
breadcrumbs if necessary

Directions:
Preheat oven to 375 degrees.

In a large bowl, mix ground beef with 1/2 can golden mushroom soup, onion, egg, carnation milk, mushrooms, mustard, garlic powder and salt & pepper (to taste). Add breadcrumbs if mixture is too sticky. Form into a meatloaf shape and put into ungreased pyrex. Cook in oven for 30 minutes.

Pour remaining golden mushroom soup over meatloaf and cook for another 30 minutes until done. Serve with vegetables & mashed potatoes.




Shopping List for Week One:

4 Pork Chops, 3/4 inches thick
1 lb top round steak or london broil
3-4 Boneless Skinless Chicken Breasts
1-2 lb ground beef

1 can cream of celery soup
1 can golden mushroom soup
1/2 cup carnation evaporated milk
1 small can sliced mushrooms (or fresh)

Sour cream
Milk
2 packages shredded cheddar (2cups each)
1 egg

28 oz package Frozen Ore-Ida Potatoes O'Brien (or similar)

1 pkg 8" flour tortillas

4 Onions (yellow or white)
2 limes
2 cloves garlic
1 red pepper
1 green pepper

1 pkg fajita seasoning
bread crumbs (or panko)
Garlic Powder
grated Parmesan cheese
dried oregano leaves

Olive oil
vegetable oil
salt & pepper
honey
dijon mustard
1 tbsp yellow mustard
salsa