meal planning Monday

I have made my meal plans for the week and I was going to share with you all. Not only that, but it makes it so easy for me to pull it up on the 'electronic device' and have my recipes right there to go by. Since I already did my grocery shopping last week, I found recipes to go with the meats/fish that I already purchased. I only meal plan for dinners, breakfast is super easy, and lunch is whatever we have leftover, or mac n' cheese, chicken nuggets, sandwich, pizza, or you know Chickfila or McD's. ;-)

We had some serious rain last night and even this morning. Look at all of the standing water! I'm happy to know we have no plans today and we get to stay inside and snuggle! Or let's be realistic here... the kids will just make a huge mess! ;-)

After their pancake breakfast they snuggled on the couch for a few minutes together and watched some Mickey Mouse Clubhouse!

Monday: Rosemary Garlic Roast Beef with potatoes and horseradish sauce
 (taken from Everyday Food)

1/4 cup extra-virgin olive oil
1/2 cup finely chopped fresh rosemary leaves
6 garlic cloves, minced
1 tsp. finely grated lemon zest
coarse salt and ground pepper
1 top round beef roast (3lbs.) trimmed and tied
2 lbs. small potatoes halved or quartered if large
Horseradish sauce

Preheat oven to 400*. In a small bowl, stir together 3 tbsp. oil, rosemary, garlic, and lemon zest; season with salt and pepper. In a large ovenproof skillet, heat 1 tbsp. oil over medium-high. Pat beef dry and add to skillet. Increase heat to high and cook, turning with tongs, until beef is browned on all sides, about 10 minutes.

Brush or spoon rosemary mixture over roast and place in oven. Roast 20 minutes. Remove from oven and place potatoes around roast, tossing in pan juices. Roast until potatoes are tender and beef is medium-rare. Transfer roast to a cutting board, loosely tent with foil, and let rest 10 minutes. Toss potatoes with pan juices; tent with foil. Thinly slice meat against grain and serve with potatoes and horseradish sauce.

Tuesday:  Chicken Chipotle burrito bowls

This is my own version of Chipotle's burrito bowls. I put my frozen chicken breasts in the crockpot with one chicken taco seasoning packet, 1/4 cup olive oil, 1/2 cup water, and 1 can of rotel. Cook on high for 6 hours. Shred chicken and serve with white rice. I place white rice in a bowl, shredded chicken, lettuce, shredded cheese, black beans, corn, guacamole, salsa, sour cream, onions, whatever you like! Delicious!! Super easy to throw in the crock pot and have a quick and easy dinner.

Wednesday:  Salmon pinwheels

I purchased these ready to bake salmon pinwheels and I will serve broccoli and rice or potato with them. They look really good, I will post a picture when I cook them.

Thursday: Beef Stroganoff  (http://annies-eats.com/2009/08/20/beef-stroganoff/)

1½ tbsp. olive oil, divided
¾ lb. top sirloin, cut into strips 1-inch wide and 2-inches long
Salt and pepper, to taste
1½ tbsp. butter
2 leeks, white and light green portions only, cleaned and finely chopped
8 oz. baby bella mushrooms, sliced
2 tsp. tomato paste
1 tbsp. all-purpose flour
1¼ cups beef stock
2-3 spoonfuls sour cream
1 tsp. Dijon mustard
1 tsp. lemon juice
Cooked egg noodles, for serving
Fresh parsley, finely chopped for garnish

In a large skillet over medium-high heat, warm the about half of the olive oil. Pat the beef dry with paper towels and season with salt and pepper. Add some of the beef strips in a single layer, being sure not to crowd the pan. Sauté until browned but still slightly pink on both sides, about 1 minute per side. Transfer to a bowl. Repeat with remaining oil and meat.

In the same pan over medium heat, melt the butter. Add the leeks and sauté until lightly browned and tender, about 5 minutes. Add the mushrooms and sauté until nicely browned, about 5 minutes more. Season with salt and pepper to taste.

Stir in the tomato paste and cook until well-blended, about 1 minute. Sprinkle the flour over the vegetables and stir to incorporate. Increase the heat to high, add the stock and bring to a boil, stirring with a wooden spoon to scrape up the browned bits from the pan. Boil for 1 minute, then reduce the heat to medium. Return the meat to the pan along with any accumulated juices and cook just until the beef is heated through, about 2 minutes. Stir in the sour cream, mustard and lemon juice and heat just until the sauce is warm. Remove from the heat, serve over egg noodles and garnish with fresh parsley.

Friday: PIZZA

Friday nights are our pizza nights! We usually order from Papa John's - but Sam's has some great to-go pizza also!

Saturday: Breakfast! Turkey sausage, pancakes, and eggs

Who doesn't love breakfast for dinner?! :-) This is a win win dinner for the kids for sure!

Sunday: Swai with florentine stuffing

I picked up this ready to bake swai fish that is stuffed with florentine stuffing. It looks delicious. Again, I will serve a vegetable and rice or potatoes.

OK, that is my meal plans for this week! It is so easy to have it already planned out so you never have to think and wonder what to cook. That is my biggest problem when I don't have meals already planned out. Enjoy your week!!