Our Dinner Menu Plan

What a crazy week it has been!  I thought when my kids started to get older things would get a little calmer, boy was I wrong.  I can't be the only person that feels this way, right?

Anyway, I did manage to come up with our dinner menu plan for the week, but I have to say that we are not trying anything new this week.  I figured I would serve a lot of our easy favorites.

I hope you have a fantastic week!

Our Dinner Menu Plan

Monday - Refried Beans and Rice, Homemade Chips and Salsa and Cooked Bananas

Tuesday - Pesto Pasta with Spinach and Bread

Wednesday - Homemade Chicken Nuggets, Tater Tots, and Green Beans

Thursday - Crab Cakes, Mac 'n' Cheese and Side Salad

Friday - Garlic Bok Choy Noodles, Edamame and Egg Drop Soup

Saturday - Leftovers

Sunday - Family Choice

Flourless Chocolate Zucchini Brownies

Let me start out by saying that these brownies are addictive.  That is if you can get past the texture part of the brownie.  My kids and I loved these brownies, but my husband could not get past the spongy texture.  They are definitely different from ordinary flour brownies, but a healthy alternative for sure.

I found the original recipe for these Flourless Zucchini Brownies on the food blog Delighted Momma.  I did make some changes to the recipe based on what I had on hand.  

Flourless Chocolate Zucchini Brownies

Ingredients:

1/2 Cup natural peanut butter
1 1/2 Cups peeled, shredded and chopped zucchini
1/3 Cup molasses
1 Egg
1 Tsp vanilla
1 Tsp baking soda
1 Tsp cinnamon
1/2 Tsp nutmeg
1 Cup semi-sweet chocolate chips

Preheat oven to 350 degrees.  Combine all the ingredients into a large bowl and mix everything together.

Pour into a greased 8x8 baking pan.

Bake for 35-40 minutes, or until a toothpick comes out clean

Our Dinner Menu Plan

Welcome to Fall!

This week we are going to continue trying more recipes from Skinny Taste.  We have really enjoyed her recipes so far and it makes meal planning much easier for the week.

I also found an interesting recipe for flourless zucchini brownies that I hope to post for you this week as well.  My husband keeps asking me to make him something sweet and chocolatey, hopefully he will like the zucchini brownies.  Stay tuned and I will let you know.

Our Dinner Menu Plan

Monday - Southwestern Crock Pot Beef over a bed of lettuce, topped with taco sauce and fat free sour cream.

Tuesday - Garlic Bok Choy Noodles, Edamame and Egg Drop Soup

Wednesday - Baked Chicken Parmesan, Creamed Spinach, and Rolls

Thursday - Cilantro Lime Shrimp over Rice, Skinny Taste Brussel Sprouts and Vanilla Pudding

Friday - Homemade Pizza and Fruit

Saturday - Turkey Sausage, Eggs, Toast and Fruit

Sunday - Free Choice Day

Bacon Broccoli Corn Chowder

It is getting a little cooler around here and the first thing I think of when it gets cold is soup.  It is so versatile and everybody tends to eat it, even my four year old.

The Weight Watchers site has some really great recipes.  I came across a recipe for Canadian Bacon, Broccoli and Corn Chowder and thought we should give it a try.  I know this probably changes the Weight Watchers points, but I had to use bacon instead of Canadian bacon because that is what I had on hand.  

Here is my not as healthy, but still delicious version of Bacon Broccoli Corn Chowder.

Bacon Broccoli Corn Chowder

Ingredients:

3-4 Green onions, sliced
3-4 Slices of low-sodium bacon
12-16 oz Bag of frozen broccoli or fresh
2 Tbsp all-purpose flour
3 Cups fat free milk
15 oz Can of corn or fresh
1/2 Tsp salt
1/4 Tsp pepper
1/2 Cup reduced fat cheddar cheese

Heat strips of bacon in a large pot.  Once bacon is crispy remove to drain on paper towels.  Also properly dispose of most of the bacon grease, leaving about a tablespoon.  

Toss green onions into the pot and cook on medium low.  

If using frozen broccoli, thaw in microwave.  Once thawed add to pot and continue to cook until broccoli is tender.

Sprinkle flour over vegetables and cook for an additional minute, stirring continually.  Gradually stir in the milk.  Cook over medium heat, stirring constantly until it thickens slightly, about 5 minutes.

Stir in the corn, salt and pepper.  Continue cooking for another 3-5 minutes.

Remove the soup from the heat and add cheddar cheese.  Stir until is is melted and completely combined.  Serve in individual bowls.

Our Dinner Menu Plan

We are approaching our family's favorite time of the season when apples are ready for picking.  My oldest son has already asked me when I will be making apple pie.  I actually have a very good low-fat recipe for apple pie that I am happy to share with you.  I can't decide if I want to make a whole apple pie or individual ramekin pies....hum?

Our Dinner Menu Plan

Monday - Bacon, Broccoli and Corn Chowder (recipe coming) with Corn Muffins

Tuesday - Tortilla Casserole (recipe coming soon) with Okra

Wednesday - Spinach and Tomato Pasta with a Side Salad

Thursday - Turkey Sausage Sandwiches with French Fries and Green Beans

Friday - Homemade Pizza with Carrots

Saturday - Leftovers

Sunday - Soup and Grilled Cheese (Yes I will serving canned soup because we have Awanas)

Slow Cooker Black Eyed Peas with Ham

As I mentioned in my previous post I have fallen in love with a new food blog called Skinny Taste.  It not only has healthy meals, but tasty ones too.  

Last night we tried the recipe for Slow Cooker Black Eyed Peas with Ham and it was delightful.  I made just a few minor changes based on what I had on hand and I also served it with whole wheat drop biscuits.

My personal preference would be to add a few more jalapenos next time because we like things spicy, but other than that I thought this dish was superb.

Our Dinner Menu Plan

Recently, I have fallen in love with a wonderful food blog called Skinnytaste.  Our family has tried a few of her recipes and this week I am going to try four more.  Don't you just love trying new things?

Our Dinner Menu Plan

Monday - Tuna Cakes, Baked Okra (fresh from my garden), and Mac 'n' Cheese (Annie's was on sale for $1 last week so I bought several - my four year old loves it)

Tuesday - Cuban Picadillo with Tostones and Fresh Carrot Slices

Wednesday - Angel Hair Pasta with Spinach and Tomatoes, Side Salad

Thursday - Chicken Parmigiana Burgers (Using Trader Joe's Chicken Burgers), Nathan's Crinkle Cut Fries (I got these for $1 so I could not pass it up) and Broccoli with Cheese

Friday - Slow Cooker Black Eyed Peas with Ham over Rice, Cucumbers in Vinegar, and Low Fat Crescent Rolls (leftover from last week's crab spirals)

Saturday - Leftovers

Sunday - Chicken Salad Sandwiches, Celery Sticks and Pretzels

Our Dinner Menu Plan

Our dinner menu for the week is going to seem rather basic because we have a lot of night time activities.  I also did not do a lot of planning because we were out of town last week and I have been a little under the weather the last few days.

Our Dinner Menu Plan

Monday - Pesto Pasta with Spinach, Caprese Salad, and Fresh Bread

Tuesday - Crab n Cheese Spirals with Tomato Soup and Spinach

Wednesday - Roast Beef or Turkey Sandwiches, Carrots, and Pretzels

Thursday - Salisbury Steak, Mac n Cheese with Spinach, Green Peas and Chocolate Pudding

Friday - BLT Sandwiches, Okra and Red Potatoes

Saturday - Salad with Chicken

Sunday - Grilled Pizza and Fresh Fruit