Menu 1.30.12

Monday:

Tuscan Pumpkin-White Bean Soup

Salad

Whole Grain French Bread Rolls

(This was supposed to be our dinner Saturday night but I didn't make it home and then we had skirt steak an roasted broccoli last night)

Tuesday:

Pork Tenderloin Roast w/ pineapple (Paul's recipe that he will probably make up on the fly - I will post it later)

turnip greens

quinoa

Wednesday:

(church)

Thursday:

Chicken Enchiladas

"mexi"-rice

Friday:

Ham steak

potatoes

Broccoli

Soups

I have been wanting soups lately and have not had an easy time finding recipes that sound good. I found this list and thought I would post it for future reference.

http://blog.ziplist.com/recipe-box-12-winter-soups-we-love/

Another Menu

This week I will be in Savannah from Wednesday through Saturday but I had so much success with planning dinner menus last week that I thought I would give it a try again this week anyway. So here goes...

Saturday:

As planned - 7 PP

Cuban-Style Pork and Sweet Potato Slow Cooker Stew

Sunday:

Another WW recipe for 7 PP

Baked Pasta with Butternut Squash and Ricotta

Monday

Baked Dijon Chicken with Lime (thanks for suggesting this, Mom!) 5 PP

Baked Chicken with Dijon and Lime

Tuesday:

A WW recipe for 4 PP

Tuscan Pumpkin-White Bean Soup

Wednesday through Friday, I will be out of town.

Saturday:

Crock Pot Santa Fe Chicken 4 PP (without the rice)

Crock Pot Santa Fe Chicken

O MY STARS, these were good!

Spice Pumpkin Muffins

1 Box Betty Crocker Spice Cake Mix

15 oz Canned Pure Pumpkin (NOT Pumpkin Pie Mix)

1/2 cup Egg Beaters or 1 egg

Preheat over to 350.

Mix all ingredients together with hand mixer until blended. Don't overmix (about 2 minutes). Put Muffin cups in muffin tin and fill with batter. Yields 24 muffins. Bake 18-21 minutes.

DRUM ROLL PLEASE - - - - - -

These are 1 point per serving and the serving size is TWO MUFFINS!!!

Week of January 14 MENU

Here is our menu for the week - planning ahead, y'know?

Saturday:

Crock Pot Chicken Enchilada Soup

Hungry Girl Cheesy-Good Corn Bread Muffins

Sunday:

Provencal Beef Stew

Monday:

Baked Ziti with Turkey Sausage

Tuesday:

Spaghetti and Salad (Paul's recipe)

Wednesday:

(Church and music lessons)

Sandwiches in lunch boxes

Thursday:

Vegetable and Turkey Meatloaf Recipe

Friday:

Cuban-Style Pork and Sweet Potato Slow Cooker Stew

Pot Roast in the Crock Pot

This is what we had for dinner last night.

Skinny Pot Roast

I did tweak the recipe a little. Instead of onion powder, I added a sliced onion. I wish I had added twice as many carrots. I used red potatoes. I also wish I had taken the top off of the slow cooker while I was making the rice to thicken the sauce a little. If I had done that, I would have removed the roast and added some salt to the rest, as I thought it needed more salt. Problem with the slow cooker is that if you add salt at the beginning, the roast gets stringy which I did not want. This roast basically melted in your mouth. Yum.

Served it with 1/2 cup of white rice for a WW points value of 9.