Monday, January 26, 2015

Menu Plan Monday! January 26-February 1

It is Menu Plan Monday!!! We are "in" this week up until the weekend when we are running like crazy! Here is what we will be having this week :)

Monday: 4 Cheese Baked Ziti (New Recipe)

Tuesday: "Around the World" Dinner-Kaplyn cooks

Wednesday: "Story Night" Snow globe book, craft, cupcake dessert (Freezer Frenzy)

Thursday: Meatloaf, Mac & Cheese, Green Beans

Friday: Balsamic Basil Grilled Cheese (New Recipe)

Saturday: Fend for Yourself (Birthday parties all day)

Sunday: Eat Out for King Family Birthdays!

Be sure to check back for new recipes and final photos!

Sausage Pizza Soup

Pizza in soup form? Yes, please!!! Had ourselves a "Winter Night In" so had to add soup! This was outstanding!

Sausage Pizza Soup


1 (16 oz) package Italian link sausage, thinly sliced
1 onion, chopped
2 (4 oz) cans sliced mushrooms
1 small green bell pepper, cored, seeded, julienned
1 (15 oz) can Italian stewed tomatoes
1 (14 oz) can beef broth
1 (8 oz) can pizza sauce
Shredded mozzarella cheese


Combine all ingredients except cheese in sprayed slow cooker and stir well. Cover and cook on LOW for 4 to 5 hours. Sprinkle mozzarella cheese over each serving. Serves 4 to 6.

Final Photo Taken by Me :)

Friday, January 23, 2015

Roasted Chicken & Red Potatoes

This recipe gives a lot of great fresh veggies along with some yummy chicken! The recipe calls for chicken leg quarters, but we substituted skinless boneless chicken breast and it was awesome (and lower fat!)

Roasted Chicken & Red Potatoes


2 lb red potatoes, cut into 1-in pieces 
1 pkg. (9 oz) fresh spinach
1 large onion, cut into 1-in pieces
2 Tbsp olive oil
4 garlic cloves, minced
1 tsp. salt, divided
1 tsp. dried thyme
3/4 tsp. pepper, divided
6 chicken leg quarters
3/4 tsp paprika


Preheat oven to 375F. Place potatoes, spinach and onion in a greased shallow roasting pan. Add oil, garlic, 3/4 tsp. salt, thyme and 1/2 tsp. pepper; toss to combine.

Arrange chicken over vegetables; sprinkle with paprika and remaining salt and pepper. Roast 55-60 minutes or until a thermometer inserted in chicken reads 180F and potatoes are tender. 

Leg Quarter recipe per serving: 449 cal, 21g fat (5 g sat. fat), 105 mg chol., 529 sodium, 29g carb, 4g fiber, 35g protein. 

Final Photo Taken by Me :)

Monday, January 19, 2015

Menu Plan Monday! January 19-25

Between Martin Luther King Jr Day activities, taking my son and his friends to the Linkin Park concert for his birthday, a night out of mall/thrift shopping, a Family Snow Night, Parent/Child Day Out and a birthday dinner out...this week is a busy one! Going easy this week on dinners. Here is what we will be having this week!

Monday: Egg Salad Sandwiches (Martin Luther King Jr. Day craft and discovery planned)

Tuesday: Pizza (Daddy and 6 kids, Mommy and Cameron are off to the concert)

Wednesday: Fend for Yourself (Mall and Thrift Store trip)

Thursday: Roasted Chicken and Red Potatoes (New Recipe)

Friday: Sausage Pizza Soup (New Recipe) Family Snow Night! Movies and Banana S'mores

Saturday: Eat Out (Birthday dinner)

Sunday: 4 Cheese Baked Ziti (New Recipe) Parent/Child Day Out

Sunday, January 18, 2015

Grilled Shrimp Caesar Sandwich

My Weight Watchers magazine has such yummy recipes in it. You would think not because most think that WW is nothing but another fad diet, but that is completely untrue. WW is simply learning to eat the right way and paying attention to what you are eating throughout the day. I was so excited to find a Caesar meal that did not have a ton of fat! Everyone knows that Caesar salad dressing is a killer in the diet department! Have a look at this quick, lean sandwich recipe!

Grilled Shrimp Caesar Sandwich


1 (12 oz) baguette (we used a roll type of bread, smaller than a hoagie bun, bigger than a roll)
1/2 lb medium peeled and deveined shrimp (we used already cooked shrimp)
1/4 tsp salt
3 Tbsp fat-free mayo
1 Tbsp lemon juice
2 tsp grated Parmesan cheese
1 tsp Worcestershire sauce
1 garlic clove, minced
1/4 tsp black pepper
1 1/2 cup thinly sliced romaine lettuce


Spray ridged grill pan with nonstick spray and set over medium heat. Split baguette without cutting completely through. Remove soft center and discard. Cut into 4 pieces. Place bread slices, cut side down on pan. Grill until toasted, 1 minute. 

Spray shrimp with nonstick spray and sprinkle with salt. Grill until cooked through, 2 minutes per side.

Whisk mayonnaise, lemon juice, Parmesan, Worcestershire, garlic and pepper in small bowl. Spread, bread with mayonnaise mixture; place lettuce on bottom of bread and top with shrimp.

Final Photo Taken by Me :)

Nutritional Facts:

per serving based off of the original recipe, not with my substitutions (1 sandwich and generous 1 tablespoon dressing): 257 cal, 3g total fat, 1g sat fat, 0g trans fat, 89 mg chol, 991 mg sod, 40g carb, 3g sugar, 2g fib, 18g prot, 90 mg calc. PointsPlus value: 7. 

Friday, January 16, 2015

Creamy Chicken-Spinach Tortellini Soup

We had our first winter "Story Night" on Wednesday. We had an ice skating party! Well, not technically on the ice, but here in the warm house :) We read a book, made glitter footprints, had fudge "tracks" ice cream and this awesome soup that I found in my 1001 Slow Cooker Recipe book.

You have to love the simplicity of any slow cooker recipe....throw it in and go! Here is the oh, so yummy recipe :)

Creamy Chicken-Spinach Tortellini Soup


2 (14 oz) cans chicken broth
1 (10 oz) can cream of chicken soup
1 (12 oz) can chicken chunks with liquid
1 (10 oz) package frozen chopped spinach
2 cups milk
1/2 tsp dried thyme
1 (9 oz) package refrigerated cheese filled tortellini, cooked


Combine broth, soup, chicken, spinach, milk, thyme and a little pepper in sprayed slow cooker.

Final Photo Taken by Me :)

Tuesday, January 13, 2015

Hot Artichoke Spread

Ever just feel like a warm savory meal for winter that isn't soup? I found this recipe for Hot Artichoke Spread in my 3,4,5 ingredient cookbook, reared back and shot a "YES!" arm into the air! Only 4 ingredients, one of which I already had in the fridge.
1 (14 oz) can artichoke hearts, drained, finely chopped
1 cup mayonnaise
1 cup grated Parmesan cheese
1 package Italian salad dressing mix
Directions: Remove tough outer leaves and chop artichoke hearts. Combine all ingredients in bowl and mix thoroughly. Pour into 9-inch square baking pan and bake at 350F for 20 minutes. Serve hot with assorted crackers.
I will tell you that am a complete nut for artichoke a spread, on a pizza, they are awesome! Chopped them up nicely and slid them into a bowl. 1 cup of mayonnaise and 1 cup of grated cheese. The recipe called for Parmesan, but we all know how pricey that can be and my family is all about getting the best bang for our buck! So, we settled on 4 cheese shreds which included Asiago so that will do in the sharp department :) Sprinkle in the Italian salad dressing mix and you can smell it all coming together. Give it a good mix and pour into square casserole pan to bake.
A yummy appetizer for parties or serve alongside a cheese ball for a few different tastes at dinnertime. Very good...a definite keeper!

Final Photo Taken by Me :)

Menu Plan Monday! Jan. 12-18 (excuse my lateness)

It is Menu Plan Monday...well, a day late...sorry!!!
Here is what we will be munching on this week :)
Monday: Fend for Yourself
Tuesday: Hot Artichoke Spread (New Recipe)

Wednesday: Themed Storynight!!! Creamy Chicken Spinach Tortellini Soup (New Recipe)

Thursday: Pesto Pasta and Rosemary Bread

Friday: Grilled Shrimp Caesar Sandwiches (New Recipe)

Saturday: Date Night!!! Freezer Frenzy for the Kids

Sunday: Greg's Sunday Surprise

Yummy extras: Gourmet Popcorn (New Recipes)

Be sure to check back for recipes along with final photos!