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.

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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.

Cheddar Bacon Mini Muffins

A while ago Tracy posted a recipe for some Jalapeno and Bacon Cheesy Bread and it was the most ooey gooey delicious bread I have ever tasted! Since then I have wanted to make something similar, and actually came across a recipe for Bacon Parmesan Muffins that looked good. I changed it up a bit and used shredded cheddar jack instead of parmesan, and oh my were these delicious! If you want to see the original recipe for the bacon parmesan muffins, click here.

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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Sausage and 3-Cheese Stuffed Shells {One for Tonight and One for the Freezer}

I have 3 kiddos in my house, and they are not the most adventurous of eaters. I can however sneak just about any red sauced pasta dish onto their dinner plate and just call it "pasta" and they don't ask questions. Because of this, we have some version of "pasta' at least weekly (that and some version of "tacos"- which can be burritos, enchiladas...). Me and my husband get tired of having spaghetti all the time, so I try and change it up with a dish that I know we will both love, but that's also simple enough in flavor that the kids will also gobble up.

You can certainly use Italian sausage in this dish, but the breakfast sausage gives it a less spicy flavor for our tastes. If using Italian sausage, you can eliminate the Italian seasoning. Even though there are 5 in our family, we would never eat all this recipe makes (and it's too hard to half the sausage and beef packs) so I always make one for the freezer. This is also a great meal to take to someone who just had a baby.

Ingredients:

• 1/2 cup diced onion
• 1tsp. Minced garlic
• 1 lb. breakfast sausage
• 1 lb. ground beef
• 15 oz. ricotta cheese
• 1/2 cup shredded Parmesan
• 1 egg, beaten
• 1 tsp. Italian seasoning
• 1/2 tsp. salt and pepper
• 1 cup shredded mozzarella, divided by 1/4 cup for the cheese mixture, and 1/4 cup for top of each dish
• 1 egg, beaten
• 2 jars marinara sauce
• 1 box jumbo shells
• Fresh chopped basil (optional)

Preheat oven to 375 degrees. Cook onions and garlic in some butter in large skillet. Add sausage and ground beef and brown. Cook shells according to package directions. Remove from heat. In a bowl, mix the ricotta, Parmesan, mozzarella, spices and egg. Add to sausage mixture and combine.

Grease a large baking dish for tonight, and another oven proof dish that has a tight fitting lid for your freezer. Pour a thin layer of sauce on bottom of each pan. Drain shells and stuff sausage mixture inside each shell (a heavy tablespoon full). Arrange shells in single layer in both baking dishes. Cover with remaining sauce. Top with mozzarella cheese and basil. Bake the one for tonight for 40 minutes. Stick the other in the freezer. When ready to eat, bake it at 350 for 1.5 to 2 hours. You can also set this out in the fridge a few days before you plan on cooking it and you can reduce the cooking time in half.

I'd also like to note, that if you have leftover meat/cheese mixture after stuffing all of your shells, you can freeze just this mixture to use in the future. It is great to use in our Spaghetti Lasagna recipe!

Tonight I'm serving with a Simple Italian Side Salad.

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

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Weekly Menu #1!

Some of our dedicated readers may remember us doing monthly menus about a year ago. They were a big hit and earned us lots of pins on Pinterest (thank you :), however they were a bit of work to format on our part. Especially because both of the magical moms contributed to each monthly menu, there was a lot of formatting and fonts between computers that just wasn't easy to work with. And because most moms usually go grocery shopping on a weekly basis, we thought this format would work a little better for us, and make it a little more organized for you.

We put the weekly menus together with our tried and true recipes, and you get all the adoring compliments from your family! We will suggest a starch and veggie/fruit dish for each main course (pasta meals already have the starch). And remember, all of our posts are recipes that we use, and the pictures are our actual meals (have you ever made a recipe from Facebook and they show ingredients that aren't even on the ingredient list? Well that's because a lot of websites use stock photos- paid for photos of other food!) And we always welcome comments and questions for each of our posts. We are magical, but that doesn't mean we don't make mistakes, or that someone may alter a recipe that really needs to be shared with everyone, so comment away!

Each week we'll try to have a good mix between beef, chicken, pork, pasta, seafood, etc. Our weekly menus will also be relative to the time of year... not a lot of grilling recipes during the winter months, and less crock pot in the summer. We also realize that it may not be realistic for you to cook at home all 7 nights of the week (don' think that's ever really happened at my house), so our weekly menus are just Monday-Friday for 5 dinners a week. Shift them around as needed of course, but that's just how we'll lay it out for simplicity's sake.

Monday
Herb Butter Steakhouse Steak
2-Step Potatoes with Loaded Sour Cream
Henderson House Salad

Tuesday
Coco Loco Chicken Tenders
Better Than Rice-a-Roni  Broccoli Cheddar Rice
Garlic Parmesan Green Beans

Wednesday
Spicy Bacon Carbonara
Low Carb Italian Chopped Salad

Thursday
Buffalo Thigh Surprise
Garlic Rosemary Potato Wedges
Herb Butter Corn on the Cob

Friday
Spicy Italian Shredded Beef Sandwiches
Oven Roasted Asparagus

I'm sure this will be a weekly menu your family rave about!

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