Meal plan...4 meals 45 minutes

Hello,
 I loved having meals in the fridge that were just ready to cook! Here is another week of mostly prepared ahead and throw in the oven cooking! Enjoy!

Monday: From Freezer (  Chicken Divan)

Tuesday: From freezer (meatballs)

Wednesday:French dip sandwiches

Source: askchefs.net via Bernadete on Pinterest

Thursday: Chile Colorado Burrito

Source: food-pusher.blogspot.co.uk via Bernadete on Pinterest

Friday:Chicken Parmesan Bake

Source: mykitchenescapades.com via Bernadete on Pinterest

Saturday:Crock pot chicken and rice bake

Source: southernplate.com via Bernadete on Pinterest

Sunday: Mini meatloaf

Source: kraftrecipes.com via Bernadete on Pinterest

Check out Organizing Junkie for more great meal plan  ideas

Baked Ravioli

Source: tastykitchen.com via Bernadete on Pinterest

Ingredients

• 1 Tablespoon Olive Oil
• 1-½ Tablespoon Minced Garlic
• 1 teaspoon Thyme
• ½ teaspoons Oregano
• 1 can Stewed Tomatoes (14.5 Oz)
• 1 can Diced Italian Flavored Tomatoes (14.5oz)
• Salt To Taste
• Pepper To Taste
• 2 pounds Frozen Ravioli
• ¼ cups Parmesan Cheese
• 1 cup Shredded Mozzarella  
•  
•  
• Directions
• 1. Preheat your oven to 425 degrees F.

  
  2. Heat olive oil in a large sauce pan over medium heat.
  3. Add minced garlic and saute with salt and pepper for about 1 minute.
  4. Add thyme, oregano and tomatoes.
  5. Bring sauce to a boil and reduce heat to a simmer.
  6. Break up tomato chunks with a spoon as much as possible.
  7. Scoop most of the bigger tomato chunks out and blend (I used a magic bullet, but a regular blender would work too) till chunks are gone. (There will still be some chunks, but small ones, you don’t want any full sized tomatoes in your sauce).
  8. Return blended mixture to the sauce.
  9. Simmer for about 15 minutes.
  10. Meanwhile, cook ravioli in a large pot of boiling water, until they float to the top (pasta does not need to be completely cooked because it will continue to cook in the oven). You can use the package instructions for al dente.
  11. When it’s done, drain water from pasta.
  12. Toss pasta and sauce in a large bowl.
  13. Pour pasta into a 9×13 pan.
  14. Top pasta with Parmesan cheese, then mozzarella cheese.
  15. Bake for 20 minutes, until pasta is golden.

Chessy Chicken Tater Tot Casserole

Source: thecountrycook.net via Bernadete on Pinterest

Ingredients:
1 (32 oz.) bag frozen tater tots
1 (3 oz.)bag bacon pieces
1 pound boneless, skinless chicken breasts, diced
2 cups shredded cheddar cheese
3/4 cup milk
salt & pepper, to taste

Directions: 

Spray slow cooker with nonstick cooking spray.

Layer half of the frozen tater tots on the bottom of the slow cooker.

Sprinkle with 1/3 of the bacon pieces.

Now top with 1/3 of the shredded cheese.

Add diced chicken on top.  Season with salt & pepper.

Now add 1/3 of the bacon pieces and another 1/3 of shredded cheese.

Put the rest of the frozen tater tots on top.

Finish with the remaining 1/3 cheddar cheese and remaining 1/3 of bacon pieces.

Pour 3/4 cup milk all over the top.

Cover and cook on low about 4-6 hours.

Review: Who can go wrong with an all in one chicken and  potato dish that you can throw in the slow cooker!! Loved it! The best part is it can be made ahead and cooked when needed ( just leave out the   milk until ready to bake.)

Ground Turkey Stroganoff

Ground Turkey Stroganoff

Source: shallwecook.blogspot.com via Bernadete on Pinterest

Ingredients
1 pound ground turkey
1/2 cup chopped onion
1 tablespoon olive oil
1 can cream of mushroom soup
1/4 cup milk
1 cup sour cream
1/4 teaspoon garlic powder
Salt and pepper to taste

Directions
Brown ground turkey and onion in olive oil over medium-high heat. Drain off fat. Add seasonings, soup and milk. Cook over medium heat about 20 minutes, stirring frequently. Add sour cream and heat through. Serve over egg noodles, rice or mashed potatoes.

Review: I added mushrooms and garlic to the turkey as  it was cooking. This dish is full of   flavor and supper comforting!

Teriyaki-R

Source: relativetaste.net via Bernadete on Pinterest

Teriyaki-Ranch Chicken

Ingredients:

• 2 tablespoons vegetable oil
• 6 boneless skinless chicken breast halves
• ½ cup teriyaki basting sauce
• ½ cup light Ranch salad dressing
• 1 cup shredded Cheddar cheese
• 3 green onions, chopped
• 1½ ounces bacon bits
• 1 tablespoon parsley, for garnish

Directions:

Preheat oven to 350 °F.

In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.

Place browned chicken breasts in a 9×13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits.

Review: I really liked  this recipe. My  hubby and kids not so much.

Slow Cooker Orange Chicken

 

Source: millerfamilyorganizer.blogspot.com via Bernadete on Pinterest

Slow Cooker Orange Chicken
from Mom's Crazy Cooking

Ingredients:
4 boneless, skinless chicken breasts
1/3 cup flour
olive oil
1/2 tablespoon salt
1 teaspoon balsamic vinegar (isn't everything better with balsamic?? :)
3 tablespoons ketchup
6oz orange juice concentrate, thawed
4 tablespoons brown sugar
1/2 steamer bag of broccoli (you can use the whole bag, but I'd have a riot on my hands)
3 cups cooked white rice







Directions:
Cut chicken into cubes and toss in a ziploc bag with the flour. Shake until chicken is well coated with flour on all sides.
Heat olive oil in skillet and brown a few minutes on all sides, not enough to cook through. This will insure the chicken will hold it's shape in the slow cooker. Steam broccoli in microwave according to package directions.

Review: This was good, but my husband said it had a very strong orange  flavor.I loved that you could throw it in the crockpot and that it would cook all day.

Italian Chicken and Veggies

Source: via Bernadete on Pinterest

Ingredients:

 4-6 raw chicken breasts,

1 pound  of  new potatoes ,washed and quartered

1 can  green beans (fresh or canned-really any green veggie would work. Broccoli is good, too).

1 package of Italian seasoning 

1/2 stick of butter 

Directions: 

1.  Arrange chicken, potatoes, and green beans  in 9x13 dish. 

2. Sprinkle with a packet of Italian dressing mix 

3.  Top with a melted stick of butter.

4. Cover with foil and bake at 350 degrees for 1 hour. Enjoy!

Review: This was a family favorite. Recipe called for full packet of seasoning.  I only used about half a packet. 

Cheesecake Factory's Raspberry Lemonade

Source: thesexyknitter.blogspot.com via Bernadete on Pinterest

Cheesecake Factory's Raspberry Lemonade
Makes 2 quarts

Ingredients:

• 1 cup water
• 1 cup sugar
• 1 cup fresh squeezed lemon juice  (about 6 lemons)
• 1 1/2 cups fresh or frozen raspberries
• Extra sugar for sugaring the rim of your glass

Directions:

Bring the cup of water to a boil. Add the sugar and stir constantly for one minute until sugar is thoroughly dissolved; remove from heat and add to a blender with raspberries. Puree until smooth. Add puree to 2-quart container with lemon juice and enough water to make 2 quarts. Chill before serving. Serve over ice in sugared glasses. (Or, you know, glass, if you're going to hoard it.)

To sugar your glass, run one of your lemon rinds around the edge of the glass to moisten. Dip rim into dry sugar until coated to your liking.

Review: This was gone in one day, everyone loved it! It was cool and refreshing . 

French Toast Bake

 

Source: sheldonrachel.blogspot.com via Bernadete on Pinterest

 

Ingredients:  

1/2 cup melted butter (1 stick)

1 cup brown sugar

1 loaf Texas toast
4 eggs

1 1/2 cup milk
1 teaspoon vanilla
Powdered sugar for sprinkling

Directions

1. Melt butter in microwave & add brown sugar....stir till mixed.
2. Pour butter/sugar mix into bottom of 9 x 13 pan....spread around
3. Beat eggs, milk, & vanilla
4. Lay single layer of Texas Toast in pan
5. Spoon 1/2 of egg mixture on bread layer
6. Add 2nd layer of Texas Toast
7. Spoon on remaining egg mixture
8. Cover & chill in fridge overnight
9. Bake at 350 for 45 minutes (covered for the first 30 minutes)
10. Sprinkle with powdered sugar
11. Serve with warm maple syrup (I don't do the syrup part)

Review: This tasted great! It was simple to put together and  tasted great.

Weekly Meal Plan-9 meals one and half hours

So I prepared 9 meals in 1.5  hours. I made 3servings of lasagna roll-ups and 3 servings of  Southwestern chicken back, 1 serving of baked chicken fajitas and 1serving of ravaoli bake and lastly chicken tater tot casserole.

Below you will find links  to all the recipes and directions on how to make them  ahead and buy yourself some time during the week.

Monday:  Lasagna Rolls

Source: skinnytaste.com via Cade McKennon on Pinterest

Make Ahead Directions:Prepare as stated, do not bake. Place in fridge,when ready preheat oven and bake as directed at 350 for 40 minutes.

Tuesday: Chicken and Tater Tot Casserole

Source: thecountrycook.net via Bernadete on Pinterest

 Make Ahead Directions: Complete all steps except adding milk. Place in refrigerator. On the day add 3/4 cup of milk and bake in slow cooker for 4-6 hours. 

Wednesday:Ravioli Bake

Source: tastykitchen.com via Bernadete on Pinterest

Make Ahead Directions:Prepare as stated through step 14, do not bake. Place in fridge,when ready preheat oven and bake as directed at 350 for 30 minutes.

Thursday:  Baked Chicken Fajitas

Source: eatinonthecheap.com via Mira on Pinterest

Make Ahead Directions: Prepare as stated, do not bake. When ready bake at 350 degrees for 20-30 minutes.

Friday: French dip sandwiches

Source: askchefs.net via Bernadete on Pinterest

Saturday: Southwestern chicken bake

Source: livinglaughingandloving.com via Bernadete on Pinterest

Make ahead directions:Prepare as stated,except do not bake.Refrigerate and when ready to serve take out, preheat oven  and  bake for 20-40 minutes.

Sunday: From Freezer (  Chicken Divan)

Sunday: From freezer (meatballs)

Check out Menu Plan Monday for more great ideas :)

Spinach Lasagna Rolls
Gina's Weight Watcher Recipes

Source: skinnytaste.com via Cade McKennon on Pinterest

Ingredients:

• 9 lasagna noodles, cooked
• 10 oz frozen chopped spinach, thawed and completely drained
• 15 oz fat free ricotta cheese (I like Polly-o)
• 1/2 cup grated Parmesan cheese
• 1 egg
• salt and fresh pepper
• 32 oz tomato sauce
• 9 tbsp (about 3 oz) part skim mozzarella cheese, shredded

Directions:
Preheat oven to 350°. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.

Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

Ladle sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls.

To serve, ladle a little sauce on the plate and top with lasagna roll.

 To Freeze: Prepare as stated except do not preheat oven. When ready  to cook defrost and bake at 350 degrees for 40 minutes.If cooking directly out of freezer bake at 350 for 1.5 hours.