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.

Parmesan Garlic Orzo

I love easy side dishes and this one makes the top of my list!  It is not just easy, it is quick too.  This can be made in about 15 minutes and it is sure to please your whole family!

Ingredients:

• 1 1/2 Cups Orzo
• 3 Tablespoons of Butter
• Salt and pepper to taste
• 1 Tablespoon Minced Garlic
• 1/3 Cup Shredded Parmesan Cheese
• 1 Chicken Bouillon Cube (this is optional, but it gives it a little more flavor

serves 4-6

Bring 3 cups of water and chicken bouillon cube to a boil.  Cook orzo 8-9 minutes (or according to package).  Drain orzo.  Add butter and garlic to pot.  Stir constantly while the butter melts.  Return the orzo to the pot and mix with the butter.  Add Parmesan cheese, stir, and salt and pepper to taste.  

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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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Mojo Chicken with Creamy Garlic Bowties

My whole family agreed that the new recipe that I created tonight is a keeper.  It wasn't exactly what I started out to make, but I think it turned out even better.  I am so glad that I actually kept track of what I put in it, because I often just throw stuff together when trying new things.  Mark this as a success!

Ingredients:

• 1/2 Cup Mojo Marinade (This is made by Wegmans, but Lawry's also sells a similar one called Mesquite with touch of lime)
• olive oil
• 2 Boneless Skinless Chicken Breasts
• 3 Strips of Bacon Cooked and Crumbled
• 3/4 Cup Heavy Cream
• 3 cloves Minced Garlic
• A Couple Dashes of White Wine
• 1/2 Cup Shredded Parmesan Cheese 
• 1/4 teaspoon Pepper
• 1-16 oz Box of Farfalle Pasta

Pour marinade over chicken and let sit in refrigerator for about 30 minutes.  In a medium size skillet drizzle a little olive oil.  Pour chicken marinade and all into skillet.  Cook chicken thoroughly.  Remove chicken, slice, cover, and set aside.  Bring pasta water to a boil.  Add a splash of white wine to deglaze the chicken skillet.  Add garlic and pepper and simmer for a minute.  Add in cream and whisk together for about two minutes.  Add in Parmesan cheese while continuing to whisk.  Sauce will thicken as it stands.  If it gets to thick add a splash of wine to thin it out.  Pour sauce over pasta.  Plate the pasta with a few slices of chicken and sprinkle a little more Parmesan on top. 

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Mozzarella Stuffed Meatballs

Spaghetti and meatballs is something that everyone in my house can always agree on and since the meatloaf from the other night was such a hit with everyone I decided to try a meatball variation with the Stove Top Stuffing crumbs.  The kids were a surprised when they cut into their meatballs and found their favorite food- CHEESE!  This recipe is going straight to the top of my "Kid Friendly" recipe list!  The stringy gooey cheese is sure to make anyone say YUM!

Ingredients:

• 1 lb. Ground Beef
• Mozzarella Cheese
• 1/2 teaspoon Basil
• 1 Egg
• 1 Tablespoon Milk
• 1 teaspoon Minced Garlic
• 1 Tablespoon Parmesan Cheese
• 1/4 teaspoon Oregano
• 1/2 teaspoon Salt 
• 1/4 teaspoon Pepper
• 1/3 Cup Stove Top Stuffing Crumbs (place dry Stove top in food processor and pulse a few times)

Makes 12 meatballs 

Grab enough meat to make a meatball and gently flatten it in your hand.  Place a piece of mozzarella inside and then for the meat into a ball.

Place on cookie sheet and bake for about 12 minutes at 375 degrees.

 I made mine the day before I needed them and put them in the fridge.  When ready I heated the meatballs in the pan of spaghetti sauce for about 15 minutes.  Then served sauce and meatballs over pasta.

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Creamy Spinach Tortellini

This was the perfect weeknight meal.  It was quick and easy.  I didn't get home until 5:30 and about 25 minutes later we were eating a FANTASTIC dinner!

Ingredients:

• 1 (16 oz) Bag of Cheese Tortellini
• 1 (14.5 oz) Can of Diced Tomatoes with garlic and onion
• 1 Cup Portabello Mushrooms (sliced)
• 1 1/2 Cups of Baby Spinach (roughly chopped)
• 1/2 teaspoon Salt
• 1/4 teaspoon Pepper
• 1/2  teaspoon Dried Basil 
• 1 Clove of Garlic (minced)
• 3/4 Cup Milk
• 2 Tablespoons Flour
• 3/4 Cup Heavy Cream
• 1/4 Cup Parmesan Cheese (grated)
• 1/4 teaspoon Crushed Red Pepper

Bring a large pot of water to a boil and cook tortellini according to package.

In a separate pot combine tomatoes, salt, pepper, basil, garlic, mushrooms, and crushed red pepper and heat until bubbly.

In a bowl, whisk together heavy cream, milk, and flour.  Add to sauce pan with tomatoes.  Stir to combine.

  Next stir in the parmesan cheese.  Heat thoroughly over medium heat, reduce heat to low and simmer about 4 minutes as sauce thickens.  

Drain tortellini, but do not rinse.  Return tortellini to pot and top with sauce.  I didn't pour all the sauce on top I let my family top with more if they desired.  The kids like less than the adults.

I served with Cheesy Caprese Garlic Bread.

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.

Cajun Shrimp Pasta

I have to admit, I am kinda in love with this dish!  It was the perfect amount of spice for everyone.   This tastes like something that I would order at a restaurant, but it was oh so easy to make at home!  I can't wait to put it on the menu again!  The sweet peppers are a perfect addition to the pasta.  I just might add a few more next time.  You should definitely make this NOW!

Ingredients:

• 1 lb of uncooked Shrimp (remove shells, veins, and tails)
• 1 Tablespoon of Cajun Seasoning
• 1 Cup of Heavy Cream
• 1 teaspoon of Minced Garlic
• 1/8 teaspoon of Black Pepper
• 2-3 Fresh Basil Leaves
• 1/2 Cup of Red Pepper- diced
• 1/2 Cup of Grated Parmesan Cheese (plus a little for grating on top)
• 2 Tablespoons of Butter
• 16 oz Box of Linguini

Serves 5

I used frozen shrimp, so just before I was ready to cook them I put them in a colander and rinsed them with very cold water to thaw them.  Pat the shrimp dry with a paper towel.  Toss the shrimp with 1 Tablespoon of Cajun Seasoning and set aside.  Start pot of water for Linguini and cook according to package.  Melt butter in large skillet on a med-high heat and add the seasoned shrimp.

Saute the shrimp until they begin to turn pink then add the diced red pepper, minced garlic, and black pepper.  Cook another minute or two until shrimp it cooked all the way.

Turn the heat to med and add the cream, basil, and Parmesan cheese.  Simmer for about 10 minutes stirring occasionally.  When pasta is cooked drain and add to shrimp and sauce and stir.  Serve with a little more Parmesan cheese on top.  Enjoy!

If you like this check out Lemon Grass Skewered Shrimp and Tequila Lime Shrimp.

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.

Parmesan Spaghetti Squash

Ingredients:

• Spaghetti Squash
• Olive Oil
• Garlic Powder
• Salt and Pepper 
• Parmesan Cheese

Preheat oven to 400.  Cut squash in half lengthwise.  Make sure you have a very sharp knife and be careful because they are very hard.

 Scoop out seeds.  Drizzle with olive oil and generously salt and pepper.  Some olive oil will pool in the middle just swirl it around to cover the inside.  Add a couple dashes of garlic powder.

Bake skin side down for 40 minutes.  

 Let the squash cool for about 10 minutes.  Then scrape the squash with a fork.  It will look like spaghetti.  Top with parmesan cheese.

This recipe was featured on the Marvelous May Menu, be sure to check out the rest of the May Menu.

Creamy Mushroom Angel Pasta

Pasta, chicken, wine, and mushrooms- How can you go wrong?  This is a very simple dinner that tastes like you put way more effort into it than you did.  My father-in-law often suggests that we have angel hair pasta for dinner, but the rest of us favor spaghetti or rigatoni.  This is one dish that we can all agree upon.  Something about the wine and the mushrooms in the sauce make for a delicious combination.  Great now my tummy is grumbling... good thing I have a little left over!

Ingredients:

• 3 Boneless Chicken Breasts (cut in half)
• 1 Package of Dry Italian Dressing Mix
• 1/2 Cup of White Wine ( I used a Reisling because that is what I had open already)
• 1 Can of Golden Mushroom Soup
• 1 lb box of Angel Hair Pasta (or other pasta)
• 1/4 cup of Butter
• 4 oz of Chive and Onion Cream Cheese
• Two handfulls of sliced Mushrooms (this is my favorite part so I could easily double this)

**I had the spinach in the picture because I was serving with a spinach salad, but you could throw some in and it would be good too!

Makes 6 servings

In a saucepan, over low heat melt butter.  When butter is melted stir in the contents of the dressing mix packet.  Then stir in wine and golden mushroom soup until smooth.

Add in cream cheese.  If you add the cream cheese in pieces they will melt faster.  Make sure they melt, but do NOT boil mixture.  Stir in mushrooms.  Preheat oven to 325.  Place chicken breasts in baking dish.  Pour the sauce over the chicken.  The sauce will be thick, but will thin as the chicken cooks.

Bake chicken for about 50-60 minutes.  About 20 minutes before chicken is done begin the water for the pasta.  Serve pasta with sauce and chicken.

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

Southwest Pasta Bake

Spicy.  Cheesey.  Pasta.  This is a variation on a Rachel Ray recipe I think that she calls Southwestern Chili Con Queso Pasta Bake.  The first time I made it the feedback that my husband gave me was that he wanted it to have a little more kick, so I add some red pepper flakes and a little more Chili Powder.  

Ingredients:

• 2 Cups Milk
• 2 +1/2 Cups of Shredded Cheddar
• 2 Tablespoons of Flour
• 2 Tablespoons of Butter
• 1/2 cup fresh Cilantro stems removed (didn't have fresh on hand so I used the kind from the tube)
• 1 Tablespoon Cumin
• 2 Tablespoons Chili Powder
• Medium Onion chopped
• 1/4 teaspoon Pepper
• 1 1/2 teaspoons Minced Garlic
• 1 Jalepeno with the seeds and stem removed- diced (I didn't have either so I used about 1/4 cup jalepeno slices
• 1- 14 oz can Fire Roasted Tomatoes
• 1 1/2 lbs of Ground Beef
• 1 lb box of Pasta- I used Penne
• 1 Tablespoon Parsley
• 1/2 teaspoon Crushed Red Pepper flakes 
• Salt

Start a large pot of water to boil.  While the water is starting to boil, brown ground beef.

When beef is almost cooked add in onion and jalepenos.

  When onions are cooked through, drain off the grease from the mixture.  Return to the skillet and add in cumin, chili powder, and red pepper flakes.  In a sauce pan melt the 2 Tablespoons of butter.  When butter is melted add in the flour.  Cook for 1-2 minutes continuously stirring with wooden spoon.

Whisk in milk.  

When the mixture begins to bubble slowly add in 2 cups of shredded cheddar cheese, cilantro, and parsley.  Once cheese is melted pour in tomatoes.

After the pasta is cooked, drain and add it back to the large pot.  Dump in meat mixture and stir.

Next, Add in cheese sauce and mix well.

Preheat oven to 400.  Pour Pasta mixture into 9x13 baking dish top with additional 1/4 cup of Cheddar cheese and bake for about 15 minutes.

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