Meal plan for the week

I have recently renewed my love of cooking! So i believe I will start posting my meal plans on here every week... Complete with recipes! So here's for the week of June 29th-July 5th.

Monday- Shepard's Pie

1.5 lbs ground beef (or ground turkey)
1 small onion, chopped
1 can whole kernel corn, drained
1 can diced tomatoes with green chilies, drained
1 jar pre-made beef gravy
3-4 c. prepared mashed potatoes
6 slices cheese (I use Colby/jack)

Preheat oven to 350.
Place meat and onions in a lg skillet over med-high heat. Cook till no longer pink, and onions are soft; Drain off grease. Return meat to skillet, add corn, tomatoes, and gravy. Mix together and heat over low-med heat for about 5 mins.
Pour meat mixture into a 9''x13'' casserole dish. Spread mashed potatoes on top, and bake for approx 10 mins. Remove from oven and add cheese. Return to oven for 5 mins or until cheese is melted.
Serves 6-8

Tuesday- Sloppy Joe's and leftover mashed potatoes

I had some potatoes left over from last night so I'm just going to use them up this evening. I'm cheating with the sloppy Joe's and making it from a can!

Wednesday- Stuffed Pizza Rolls
I haven't tried this recipe yet, but it sounded and looked so yummy! I found this on a blog called "Our Best Bites". There are some yummy things on there, go check it out!

Stuffed Pizza Rolls
1 roll refrigerated pizza dough (I'm going to use thin crust)
marinara/pizza sauce
2 T grated Parmesan cheese
1 T olive oil or melted butter
1/2 t garlic powder
1 t dried Italian seasoning
mozzarella cheese
Pizza toppings of your choice: ie, ham and pineapple, pepperoni slices, sausage, etc.Preheat oven to heat specified on pizza dough package. Usually it's 400 degrees. If you make your own dough, 400 is usually a good heat as well.
Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it's about 12" by 8". You're going to want to cut it into 24 squares, so just eyeball it if you need to. Use a pizza cutter to slice the dough into 24 squares (bet ya didn't see that one comin' did ya?)
Place cheese and desired toppings on each square. (Note that you're not putting the marinara sauce on the dough- it's for dipping after) Just eyeball how much. You just need to be able to enclose the toppings in the dough so keep that in mind. For these ones pictured I used a teaspoon each of cheese, Canadian bacon, and pineapple.
When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings. Pinch to make sure each ball is sealed shut and then place them seam side down in a lightly sprayed pie pan (or similar sized dish).
Brush the tops of the dough balls with olive oil or melted butter (I've used both and there's not much difference in result) and then sprinkle with the garlic and Italian seasoning and top with Parmesan cheese.
Cook them in the oven for about 15-20 minutes or until golden brown on top. Keep an eye on them! Doughs vary, so I'd check them after even 10 minutes.
Serve warm with warmed marinara sauce on the side for dipping.
The outsides are like garlic bread and the insides are full of oozing cheese. This might just be a perfect food.

Thursday- Italian Stuffed Chicken
Now you'll have to bare with me this month. It is the first time I have ever meal planned to this extend. I've never sat down and made out menus for an entire month, but with money being tight I'm trying to see if it will help us save some. Most of these recipes I haven't tried before and as you'll notice I'm starting the Weight Watcher diet once again.

Italian Stuffed Chicken

1 teaspoon olive oil, divided
3/4 cup minced onion, divided
1/4 cup (1 ounce) chopped prosciutto or lean smoked ham
1 tablespoon grated fresh Parmesan cheese
1 tablespoon dry breadcrumbs
1-1/2 teaspoons minced fresh rosemary, divided
4 (4-ounce) skinned, boned chicken breast halves
1 cup low-salt chicken broth
1/4 cup dry white wine
1 garlic clove, minced Rosemary sprigs (optional)

1. Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add 1/2 cup onion, and saute 4 minutes. Combine onion, prosciutto, cheese, breadcrumbs, and 1 teaspoon rosemary in a bowl. Stir well; set aside.

2. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 3 tablespoons onion mixture into each pocket.

3. Heat 1/2 teaspoon oil in skillet over medium-high heat. Add chicken; saute 6 minutes on each side or until chicken is done. Remove chicken from skillet. Set aside; keep warm. Add 1/4 cup onion to skillet, and saute 3 minutes. Add 1/2 teaspoon rosemary, broth, wine, and garlic, and bring to a boil. Cook 5 minutes or until reduced to 3/4 cup. Return chicken to skillet; cover and simmer 2 minutes or until thoroughly heated. Serve sauce with chicken. Garnish with fresh rosemary, if desired.

Yield: 4 servings (serving size: 1 chicken breast half and 3 tablespoons sauce).

CALORIES 183 (21% from fat); FAT 4.2g (sat 1.1g, mono 1.7g, poly 0.6g); PROTEIN 29.7g; CARB 5g; FIBER 0.7g; CHOL 71mg; IRON 1.5mg; SODIUM 244mg; CALC 49mg WW Points: 4 pt.

Cooking Light May 1997

Friday- Tacos
I believe we're just going to throw some tacos together this night. I've really been wanting them!
Here's what we'll have to go in them...

Seasoned ground meat
Onions
Tomatoes
Lettuce
Sour cream
Salsa

Saturday- Grilled Hamburgers and Hot dogs, Potato Salad, BBQ Beans
We originally had plans for the 4th, but things fell through. Which is actually fine by us, it means we're going to cook out. Nothing fancy just some dogs and burgers with potato salad (I'll post a recipe when I find one I like) and some BBQ beans!
I love grilling burgers. I use a GREAT seasoning, called Weber Gourmet Burger Seasoning. It is so yummy!

Sunday- Beef and garlic over Rice

Beef and Garlic

1 lb boned sirloin steak, sliced into 1/4-inch strips
1 clove garlic, minced
3 cups bok choy, chopped
1/4 cup sliced green onions
1 cup chopped tomato
1/3 cup beef broth
3 Tbsp. low sodium soy sauce
1 Tbsp. Oyster sauce
1/8 tsp. black pepper

recipe directions
Combine beef and garlic in a bowl and chill for 10 minutes. Place a large nonstick skillet over medium-high heat and spray with cooking spray; heat until hot. Add beef and garlic, sauté 5 minutes or until beef is done. Remove beef from pan and keep warm. Combine bok choy and green onions in skillet and sauté for about 2 minutes. Add remaining ingredients and simmer 3 minutes or until slightly thick.

Serves: 4 WW points: 4

So there it is... My first week of meal planning! I'll let ya know how the recipes turn out!