Weekly Menu #6

Monday
Pesto Chicken and Pasta
Side Salad

Tuesday
Tequila Lime Shrimp with Cumin Rice
Grilled Veggies

Wednesday
French Onion Salisbury Steak
Buttered Corn on the Cob

Thursday
BBQ Chicken Potato Skins
Sweet Potato Fries

Friday
Pocket Burgers with Crispy Onion Straws
Grilled Veggies

And as always, check out these snacks and desserts to bring an extra big smile to your kiddos face!

Be sure to check out our other weekly menus here.


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Weekly Menu #5

Now that we've had a few nice days, I'm really itching to cook on the grill. Just the other night we threw some hot dogs on the grill because it was a last minute decision and we didn't have anything else to grill, and then sat around by a fire once the sun went down and it was awesome! So we'll start incorporating a few more grill ideas as we move forward. Hopefully it will get so nice outside that we can do an entire week full of grilled dinners!

Monday
Sausage Stuffed Mushrooms
Flattened Redskin Potatoes

Tuesday
Cha Cha Chicken Tacos with mango Tango Salsa

Wednesday
Spicy Italian Beef Sandwiches
Cucumber Salad

Thursday
Grilled Bourbon Pork Medallions
Grilled Rosemary Chive Potatoes
Waldorf Salad

Friday
Lazy Lasagna
Caesar Salad

Here are some suggested snacks and desserts to go along with your menu this week.

Be sure to check out our other weekly menus for ideas and inspiration for your family's meal planning.

Follow the Magical Moms on Facebook and Pinterest for weekly menu ideas, crafts, and Disney Magic. 

Weekly Menu #4

I'm not sure about you, but I am ready for winter to end!  It has been so snowy and cold here and I just can't wait for a little sunshine... and grilling! I did put a grill recipe in this week, but I am just going to make on my grill pan indoors. The key lime flavor will transport me to a tropical location in all this cold. I also threw in a few of my favorite slow cooker recipes, since we aren't anywhere tropical and nothing says "burr" better than a warm meal in the slow cooker.

Weekly Menu #3

For this week's menu, we are going back to some of our original recipe posts! Boy you can tell we've come a long way in our picture presentation, lol! Even though the pictures aren't a scrumptious looking, we promise the recipes are. The Creamy Garlic Ranch Pork Chops are one of our most viewed recipes ever. And of course we only included 5 because we know you're going to have pizza and PB&J's for dinner sometime this week, right? Isn't that what all busy families do??

Weekly Menu #2

Here is our round up of our 2nd Weekly Menu plan. All of these dinners are sure to please! We can say this with confidence because these our our recipes and our pictures, not just ones we have taken off the internet and use stock photos. Our pictures may not be magazine worthy, but this is what you can expect your food to really look like (heck, sometimes we even post half eaten pictures because we could not hold our husbands off long enough to take a good pic:).

And we're adding a couple dessert/snack recipes now to go along with our menu plans. Just check out the suggested recipes below the daily menu plan.

As always, change the recipes up to fit your weekly schedule. We only post 5 because we assume you'll have leftovers and probably eat out or on the run sometime this week.

Monday
Slow Cooker Chicken Taco Bowls

Tuesday
Sausage 3-Cheese Stuffed Shells
Simple Italian Side Salad

Wednesday
Sweet Garlic Chicken Legs
Hassleback Potatoes

Thursday
Hearty Beef Stew

Friday
Honey I ate the Pork
Better Than Rice-a-Roni Rice Pilaf
Steamed Veggies

Here are some great dessert recipes to go along with your weekly dinners:

Enjoy!!

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Spicy Chicken and Black Bean Soup

Ingredients:

• 1 Can of Corn
• 2 Chicken Breasts Cooked and Cubed/Shredded
• 1/4 teaspoon Cumin
• 1/4 teaspoon Onion Powder
• 1 Can of Rotel Tomatoes (undrained)
• 1 Can of Black Beans (drained and rinsed)
• Chicken Broth
• Fresh Cilantro
• Cheddar Cheese
• Sour Cream
• Salt and Pepper to taste

Combine corn, chicken, tomatoes, beans, cumin, onion powder, and chicken broth in slow cooker.  Cook on low for about 4 hours.  Serve topped with cheddar cheese, sour cream, and cilantro.

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Russian Chicken with Rice

I got this recipe from a close friend.  When she told me that she had a recipe that her whole family would devour, I told her that she had to share the recipe with me.  She has three growing boys so I trusted her recommendation. The funny thing about this recipe is that I had intended on making it in the crock pot, but at 3:45 I realized that I had forgot to put it together so in the oven it went!  Sometimes I am very organized, other times I think I am losing my mind!!!!

Ingredients:

• 1/3 Cup Apricot Preserves
• 1 Cup Russian Dressing
• 1/2 Packet of Onion Soup Mix
• 3 Chicken Breasts

The original recipe was for double the amount of sauce, but I did't have that much Russian dressing on hand so I decided to cut it in half and see what happened.  I only used 3 chicken breasts.  I pounded them a little bit and cut them in half and it was plenty for feed my family.

 Preheat oven to 375 degrees.  Combine first three ingredients in a small bowl and mix well.  Place chicken breasts in a baking dish and pour sauce mixture over top.  Bake for about 40 minutes.  This time will vary based on the thickness of the chicken breasts.

I served with Rice and Steamed Broccoli.  I cooked the rice in chicken broth and seasoned with a little bit of salt and pepper.  My family loved drizzling some of the sauce on the rice.

This recipe can also be made in the slow cooker.  Place chicken in bottom of slow cooker.  Combine remaining ingredients and poor over chicken.  Cook on low for 4 to 6 hours.

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Crock Pot Apple Sauce

Fall is the perfect time to pick apples.  I like to bake a variety of things with the apples we pick, but I LOVE to make applesauce.  My grandma often made homemade applesauce and I always looked forward to eating it.  This recipe is so simple and the perfect addition to any meal.  I love the balance of sweet and tart apples so feel free to mix up the variety of apples you use.  And remember applesauce is just as good warm as it is cold.  I make a double batch of this and freeze a little more than half to use throughout the winter.

Ingredients:

• About 6 lbs or 12 Apples (I used Gala Apples)
• 3/4 teaspoon Cinnamon
• 3/4 Cup Apple Juice
• 3 Tablespoons Brown Sugar (you can start with less and add more after you taste it)

Peel and slice apples.  Place them in the crock pot with cinnamon, apple juice and brown sugar.  Cook on low for about 8 hours.  Stir to mush into applesauce.  I like my apple sauce a little chunky, but you could also you a potato masher to eliminate more of the chunks.  

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Shake It On- Slow Cooker Garlic Chicken

This is a recipe that isn't really a recipe because I don't measure any of it.  The first time that I made this I had a bulb of garlic that needed to be used so I just went with it from there.  I had seen a few different recipes for 30 or even 40 cloves of garlic and a whole chicken.  But I was seriously scared to try that much so I started out small.  This was not my first time making a whole chicken in the slow cooker, as a matter of fact I cook it that way often.  8 Spice Lemon Chicken, Slow Cooker Rotisserie Chicken, and BBQ Rubbed Slow Cooker Chicken are a few of my family's favorites.  All of these recipes are incredibly easy and they are sure to please even the pickiest eaters!

Ingredients:

• 15 Garlic Cloves (or 1 bulb)
• 1/2 of an Onion
• Salt
• Pepper
• Paprika
• Rosemary
• 2 Tablespoons Butter
• 6 lb Whole Chicken
• White Wine

Serves 6-8

This fed my family of  TWICE!!!

Rinse and pat dry the chicken.  Peel garlic, slice onion, and place in the bottom of the slow cooker.  Sprinkle all sides of the chicken with the spices.  Place chicken in slow cooker breast side up.  

 Place a couple tablespoons of butter under the skin of the chicken.  Place about a half a cup of white wine in the bottom of the slow cooker and cook on low for 6-8 hours.

Chicken will be so moist and delicious!  It will fall apart!

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Winner Winner Crock Pot Chicken Dinner

I am such a nice wife, I even make dinner when I am not going to be home!  Ok not all the time, but this time I did.  There are not any pictures of the dinner when it's done, because I wasn't home to take them.  I am sure that I could have asked Nathan to take them he always wants to take pictures of his lunch (weird kid...who takes pictures of their food).  I threw this dinner together with stuff I had in the fridge/pantry and from what I hear it turned out pretty darn good.

Ingredients:

• 1/2 Onion
• 1 lb of Fresh Green Beans
• 1/2 Cup Chicken Broth
• 1 teaspoon Minced Garlic
• 1/4 teaspoon Dried Rosemary
• 1/4 teaspoon Thyme
• 3/4 + 1/4 teaspoon Salt
• 1/4 + 1/8 teaspoon Black Pepper
• 1/2 teaspoon Paprika
• 4 Russet Potatoes Cut into 1/2 inch thick slices
• 6-7 Boneless Skinless Chicken Thighs

Serves 4-5

Layer onion in the bottom of the crock pot.

Place sliced potatoes on top of onions.

Place green beans on top of potatoes

Mix together garlic, rosemary, thyme, 3/4 teaspoon salt, 1/4 teaspoon pepper, and chicken broth.  Pour over veggies.  Season chicken with paprika and remaining salt and pepper.  Place chicken on top of green beans.  Cover and cook on low for about 6 hours or until chicken is cooked thoroughly and veggies are tender.

BBQ Rub for Slow Cooker Chicken

 

Ingredients:

• 2 Tablespoons Brown Sugar
• 3/4 teaspoon Garlic Powder
• 3/4 teaspoon Black Pepper
• 3/4 teaspoon Salt
• 3/4 teaspoon Onion Powder
• 1 Tablespoon Paprika
• 1/2 teaspoon Chili Powder
• 1/4 teaspoon Ground Mustard
• A Couple Dashes of Cayenne Pepper
• 4-5 lb Whole Chicken

Combine all ingredients, except chicken, in a small bowl.  Mix spices together to make it easier to evenly distribute them.  Clean and rinse inside of chicken.  Pat dry with a paper towel.  Cover with spice mixture and you can even put some inside the chicken.  Place chicken in slow cooker.  Add about a cup of water to the bottom of the slow cooker.

Cook on HIGH for about 4 hours or low for about 6 hours or until internal temperature reaches 165 degrees.

I served with Fried Noodles and Steamed Broccoli.

I can get two meals out of this chicken, I will use the leftovers to make BBQ Chicken Wraps

Maple Herb Pork Tenderloin

I thought taking on the challenge of no oven for a week might be pretty difficult, but we are doing pretty well with it.  A few weeks ago, I attended a Pampered Chef party and one of the items that I purchased was the Maple Herb Rub.  As soon as I smelled it I knew that it would be perfect on pork.  It was delicious!  Next I plan on using it on pork chops cooked on the grill.  

Ingredients:

• 2 lbs of Pork Tenderloin
• About a Tablespoon of Pampered Chef Maple Herb
• Olive Oil
• 3/4 Cup Water

Serves 6-8

Trim the fat from the pork tenderloin. Drizzle a little olive oil on the pork and sprinkle all sides of the tenderloin with the Maple Herb seasoning.  Place in slow cooker with water at the bottom.

Cook on low for about 5 hours. Slice and serve

I served with Slow Cooker Fresh Green Beans and Better than Rice A Roni (and healthier) Rice Pilaf. 

Make sure you check out my friend Pamela's Pamper Chef Specials

Slow Cooker Ranch Pesto Chicken and Pasta

Since it is July and SUPER hot here, I am trying to avoid turning on the oven.  Gosh that sounded like something my grandmother would say:)  I would prefer to grill every night, but that just isn't realistic either.  This week my oldest son started summer sandlot baseball so I am in need of some quick and easy meals for the family.  This slow cooker recipe is perfect.  I can throw it in the crock pot and head to the pool for the afternoon.  All I have to do is boil some pasta and throw it all together.  SUPER EASY!

Ingredients:

• 4 Boneless Chicken Breasts
• 1 1/2 Tablespoons of Dry Hidden Valley Ranch Dressing Packet
• 1/2 teaspoon Minced Garlic
• 1/3 Cup Chicken Broth
• 3 oz of Pesto
• 1 Tablespoon Olive Oil
• 1/4 Cup (plus more for garnish) Fresh Grated Parmesan Cheese
• 1 pound box of Tri-color Rotini Pasta
• 8- Diced Cherry Tomatoes

Serves 4

In a small bowl (I use a pyrex measuring cup) combine pesto, minced garlic, Hidden Valley Ranch Mix, and chicken broth- mix well.  Place chicken in slow cooker and pour mixture over top.  Set slow cooker to low and cook for about 4 hours.

Boil water and cook pasta according to box.  Drain pasta and toss with olive oil.  Pour pasta into slow cooker and mix with chicken and sauce.  Add Parmesan cheese and toss.  Serve pasta and chicken with a little more Parmesan and diced tomatoes.  Enjoy!

I often make my own pesto here is the recipe and another one of my favorite dishes- Pesto Chicken



This recipe was featured on the Magical Moms' July Menu.  Be sure to check out all of our monthly menus



Lots of AMAZING recipes on the Magical Moms' June Menu, Marvelous May Menu, Appetizing April Menu, and March Madness Menu.

BBQ Pulled Pork {Cincinnati Style}

Tracy and Scott lived in Cincinnati for about 6 years.  During that time they fell in love with several of the local restaurants, pizza places, and even Cincinnati Chili.  Montgomery Inn is a restaurant that started in the 1950's in Montgomery Ohio.  The owners now have three locations (all in Ohio), their products can be found on the shelves of grocery stores in 23 states, and they ship Ribs and Chicken all over the U.S.  Sometimes I can find the Montgomery Inn BBQ sauce at a grocery store here in Northern Virginia, but most often friends bring it when they come to visit.

Ingredients:

• 2 Tablespoons Brown Sugar
• 1 Tablespoon Apple Cider Vinegar
• 2 Tablespoons Ketchup
• 2-2 1/2 lbs of Pork Tenderloin
• Montgomery Inn BBQ Sauce (that's what makes it Cincy Style)

Place pork tenderloin in slow cooker.  Mix together brown sugar, vinegar, and ketchup.  Poor over meat.  

 Cook on low 4-6 hours or until meat pulls apart easily with a fork.

Remove from slow cooker and shred with two forks.  Coat with your favorite BBQ sauce.  If you can get your hands on it, make sure you use Montgomery Inn sauce.  

This recipe is the recipe that Tracy used for her BBQ Pulled Pork Mac and Cheese Sandwiches.

This recipe was featured on our 30 Days of Dinners June Menu, Make sure to check out all of the other great recipes on this month's menu!

Spicy Italian Shredded Beef Sandwiches

Scott's Aunt Wendy gave us this recipe about a year ago and I am just now getting around to making it.   I am so disappointed that I haven't made it sooner. It is SO easy and and SO delicious!  I love anything that I can throw in the slow cooker and forget, but this is one recipe my family raves about!

Ingredients:

• 3-4 lb Roast
• 1 Packet of Italian Dressing Mix
• 8 oz of Beer
• 1 12 oz jar of sliced Pepperocini
• 3 Table spoons of Juice from Pepperocini
• 12 oz of beef broth

Sandwiches

• French Bread or Rolls
• Butter
• Provolone Cheese Slices

Drain Peppers reserving 3 tablespoons of juice.  Place roast in slow cooker.  Combine all ingredients and pour over roast.  Cook on low for about 8 hours.  

Remove meat from slow cooker.  Shred meat with two forks.   

 Place shredded beef back into crock pot with the juices.

Lightly butter the bread and toast on a griddle.  Pile on the Spicy Beef and add a slice of provolone cheese.  I also serve a side bowl of the au jus from slow cooker to dip the sandwich into.  

This recipe was featured in Two Magical Moms March Menu Madness.  Check out the entire menu and try out some of our other YUMMY recipes!

Slow Cooker Loaded Potato Soup

This is one of the easiest recipes you will EVER make!  I made my grandmother's potato soup recipe one time and boy was it difficult.  It was way to much work for something I knew I could make in the slow cooker.  So when I came across the original recipe to this potato soup I was so excited to try it.  Our version is a staple recipe in our house.  Perfect for a fall/winter day and it leaves me leftovers for my lunch too!
Ingredients:

• 1/3 cup diced onion
• 1 can Cream of Chicken Soup
• 1 block of Cream Cheese (don't use fat free, it won't melt.  some times I use about 3/4 of a block to make it not so thick)
• 1/2 teaspoon Pepper
• 1 bag of Shredded Hash Browns
• 28 oz of Chicken Broth 
• 6-8 slices of Bacon cooked crispy and crumbled
• Scallions

Combine hashbrowns, cream of chicken soup, pepper, onion, and chicken broth in slow cooker.  Cook on low for about 5 hours.

For the last hour, cut cream cheese into cubes and place in slow cooker.  Add in crumbled bacon and stir.  I usually stir a few times to help the cream cheese melt and evenly distribute.

Top with a little more bacon, some shredded cheddar, and scallions.

This recipe was featured on our Appetizing April Menu. Check out the entire April menu for a variety of dinner ideas!